Watermelon Kiwitini – Girl’s Night In – #Mixedwithtrop

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This post is sponsored by my friends at Megan Media and Tropicana. All opinions expressed are my own. #MixedWithTrop

Cocktails with the girls. These nights are my favorite, and unfortunately, as we get older, they are becoming fewer and farther between. With our families growing, coordinating our schedules and finding time to get away has gotten a lot harder.


But we try. We know how important it is to our friendships and keeping them strong through all of life changes.

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How to Make and Store Homemade Baby Food

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I have started solids for my little one, and have decided to try to make her my own baby food whenever I get a chance. I don’t have time to make it every day, so I make a bunch and freeze it to use throughout the week.


Making baby food is actually a lot easier than I thought it would be. I just put the combination of fruits and veggies that I want and throw it in my blender (add a little water for desired texture,) pour into ice cube trays, freeze. Then store my frozen baby food into my Hefty® freezer bags and label then with the date and which flavor they are and my babe has food for the rest of the week.

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Creamy Skillet Lasagna Pasta

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I love lasagna, but I don’t have a lot of time to make it. I love pasta, and I love lasagna, so I thought, why not try to combine them? I just made this recipe up because I knew that I wanted to use the Ragu Homestyle Thick and Hearty Traditional sauce because it is so hearty, it literally hugs every noodle. I knew I wanted something cheesy, but I also knew that I wanted a pasta that was a little creamy.

I thought, why not use all the ingredients I use in a lasagna and just make a pasta? Easy to eat, easy to make and super quick. I had this recipe made in about 40 min.


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Garlic Chardonnay Chicken Thighs with Mushrooms and Peas

Garlic Chardonnay Chicken Thighs with Mushrooms and Peas

Chicken for me is the perfect main dish for spring or summer and entertaining. When I think of bbq’s or picnics, a good chicken is always a crowd pleaser. There are so many ways to make chicken to please the masses, but I have found a recipe for chicken that is quick to prepare, not too expensive and also looks like an elegant dish.

I had threw a Farm-to-Table Potluck and wanted to make my Garlic Chicken Thighs with Mushrooms and Peas in a Chardonnay sauce. The sauce is so delicate and delicious and it goes perfect with the tender meat of the chicken thigh.


Garlic Chardonnay Chicken Thighs with Mushrooms and Peas

I have never made chicken thighs before, so I was a little intimidated. I wanted to use the thighs because they are so versatile. They are almost impossible to overcook and dry out. That can always be a problem for me because I always want to make sure my chicken it cooked all the way through. With chicken thighs, it is a more forgiving cut.

I went with the bone-in skinless chicken thigh. I wanted to keep the bone in for easier eating since I was making this dish for a potluck. It can be eaten with your hands, or a fork and knife. Whichever your guests prefer.

The sauce with this dish compliments the chicken thighs in a way that you will want to lick your plate. The fresh vegetables of the mushrooms and english peas makes it a perfect dish. The sauce is a savory heaven that is perfect for the juicy chicken

If you are a fan of a crisp refreshing Chardonnay, you will love this sauce. The wine I used was 2012 Katherine’s Vineyard Chardonnay from Cambria winery. I made this dish for a Farm-to-Table Potluck event that was hosted by Cambria. I love their wine because it was the perfect Chardonnay for this sauce and when you pair this wine to drink with this dish, your guests will love you.
Garlic Chardonnay Chicken Thighs with Mushrooms and Peas

 

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