a lifestyle, family and travel blog
This recipe initially started out as a copycat attempt of Conchiglie alla Sarda, one of our favorite dishes from Topo Gigio - a small, neighborhood Italian restaurant in Chicago. IYKYK. And if you don't know, it's Italian sausage in a tomato cream sauce over shell pasta. Simply amazing. Anyways, we were desperate to recreate it after we moved to Chicago and "made up" this recipe in the process. Click here for the full recipe!
Who's excited for Super Bowl Sunday?! We have no loyalty to either team but are both big football fans so we'll definitely be tuning in. Honestly though, I think the best part about Super Bowl Sunday are the commercials and the food! We're not going anywhere this year but in the past, the food spread has always been a big incentive for me to attend Super Bowl watch parties.
I got hooked on açaí bowls after I visited Hawaii for the first time and was disappointed to find so few options when I arrived home to Chicago. That was years ago and since then açaí bowls have definitely risen in popularity but still, the majority of what you find at cafes or smoothie shops are all infused with tons of sugar. Continue reading for the recipe!
Sharing my go-to recipe for the most perfectly soft and delicious Sugar Cookie. I received this recipe from a friend years ago and while I'm sure it's not all that unique in the world of sugar cookie recipes, it's been my favorite time and time again. Click through for the full recipe!
Any other fans of White Queso out there? And no, I am NOT talking about it's evil step sister, Queso Fundido. IYKYK.
This is my go-to side dish whether we're hosting or attending a pot-luck. It literally takes 15 minutes from beginning to end, requires very little prep and is always a crowd pleaser! We've made it twice in the past two weeks and it has yet to disappoint!
A new recipe that I tried this week which Palmer LOVED is Baby Bolognese. It is super simple, chock full of vegetables, no added salt or spices and still delicious. So good that I'm actually planning to make a second batch for Kevin and myself to eat.
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