Grilled cheese is my all time favourite comfort food. There is something about eating a warm and melty grilled cheese on a cold day that brings back such fond childhood memories...
When I was in elementary school every winter my family and I would go out for an afternoon of cross-country skiing. We'd be out there for hours; I think my dad feared he would never get us home! Once we removed the sopping wet mittens from our frozen hands and the waterlogged snow pants made their way to the dryer, my dad would always make us grilled cheese and tomato soup for dinner. A classic combo, and a delicious way to end the day.
One thing I always look for in the "perfect grilled cheese" is, well, the cheese. It has to be warm, melty, and creamy. As much as I love using cheddar, and even goat cheese on my grilled cheese sandwiches, it never gives me the creaminess I crave. I thought all of my oh-gooey-grilled-cheese dreams were lost until I tried Kraft Shredded Cheese with a Touch of Philadelphia. This grilled cheese is trouble. I mean it. I could eat this grilled cheese every day for an entire month.
Kraft's new special blend, available in three flavours: Creamy Mozza, Creamy Herb & Garlic, and Creamy Mexicana, delivers a soft and creamy melt unlike any other cheese. It's resealable bag allows you to use at your convenience, making meal prep time quicker and more efficient (that means no more grating cheese by hand!) It will most certainly make your favourite meals and classic dishes even better... the melt is all you’ll remember.
Mozzarella Grilled Cheese with Balsamic Roasted Mushrooms & Rosemary
The meaty mushrooms and fragrant rosemary are the perfect complement to the creamy, melty mozzarella... and the crisp, buttery bread... so good.
4 oz of mushrooms (I used shiitake & oyster)
1/2 tbsp balsamic vinegar
1/2 tbsp olive oil
2 thick slices of sourdough bread
½-1 cup of Kraft Shredded Mozza Cheese with a Touch of Philadelphia
1 sprig of fresh rosemary
1. Preheat oven to 350.
2. In a bowl toss trimmed mushrooms with oil and vinegar. Spread mushrooms on a baking tray in a single layer. Bake for 25 minutes or until browned. Remove from oven.
3. Cut 2 slices of sourdough bread, about 1 inch thick. Place bread on cutting board, and on one slice layer in cheese, fresh rosemary, and the roasted mushrooms. Top with other slice. Butter the outside of each slice of bread.
4. Heat a pan over medium-high heat. Add butter and melt. Place grilled cheese in pan and cook on both sides until bread is golden brown.
5. Remove from heat, cut in half, and enjoy the melty goodness.
It's also my pleasure to personally invite you to Kraft Canada's "What’s Cooking" Twitter Party this Wednesday at 9:00pm ET. Be sure to follow @KraftCanada on Twitter and use the hashtag #TouchofPhillyCheese. Get ready to share those cheesy recipes!
Grilled cheese not your thing? Visit the Kraft Canada website to find more yummy & scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia; guaranteed to be a melt you won’t forget!
Disclosure: This is a paid post. SheBlogs provided me with a coupon in order to try Kraft Shredded Cheese with a Touch of Philadelphia. Payment did not influence my opinion of the product.
What's better than a glass of wine with friends on a weekend? How about a glass of wine that is working to support efforts in creating sustainable forests from coast to coast? Well, this month Santa Margherita is partnering with Tree Canada, and for every bottle of their Pinot Grigio sold, they will donate 50 cents toward planting sustainable forests in local communities across Canada. I don't know about you, but this wine + trees effort is something I can get behind.
This past weekend, in order to celebrate earth month and Santa Margherita's partnership with Tree Canada, I decided to host a little afternoon gathering filled with wine, cheese, and a gorgeous offering of charcuterie from Finest Sausage & Meats, including an award winning bacon and gypsy salami, a dry salami, and a schinken mager.
The Santa Margherita Pinot Grigio and Chianti Classico paired perfectly with the assorted cheeses, olives, spreads and meats. I may not be an expert wine sommelier, but my senses do let me know when something tastes good, and the Pinot is surprising refreshing and easy to pair with food!
Inspired by the unique plantable basil neck tag that came with my wine (since it is planting season and all), I decided to whip up a fancy appetizer of my own. I do love a good caprese salad, but knowing my guests would be enjoying most of this food using their hands, I switched it up, and took all the flavours from a caprese salad and made a lovely tart. The fresh basil is really the icing on the cake here, the aroma that is released when the leaves are picked is so inviting... the perfect complement to the melty mozzarella and flaky pastry crust.
1 large sheet puff pastry
sprinkling of flour
8 sliced mozzarella medallions
8 cherry tomatoes, sliced
1. Preheat oven to 375F.
2. Cut the pastry into 4 squares and roll it out to double size. Use flour on your rolling surface to reduce sticking.
3. On a baking sheet covered with parchment paper, place each pastry.
4. Place mozzarella and tomatoes on top.
5. Bake until golden, about 12-15 minutes. Remove from oven and top with fresh basil.
It was a lovely little afternoon, and all my guests were thrilled to know that by enjoying Santa Margharita wine sustainable forests are being planted.
Don't drink wine, but still want to make a difference this earth month? Simply tweet this blog post with the hashtag #SM_PinotGrigio and Santa Margherita will donate 50 cents to Tree Canada!
Disclaimer: This is a paid post. Santa Margherita provided me with a corporate sample of their Pinot Grigio in order to take photos for this post. That said, payment did not influence my opinion of the wine. Finest Sausage & Meats also provided me with the charcuterie for this post.