FriendsGiving!!

Our friends hosted FriendsGiving tonight and I FINALLY got to live my dream!! hahahah

I decided to go as Monica...and since Monica is married to Chandler - I brought Chandlers "non" Thanksgiving food....

Turkey grilled cheese sandwiches...

and mac and cheese with hotdogs!!

Someone brought cookies with Mockolate AND Phoebe's Grandmas Nestle Tollhouse cookies :)

I got this cute Lobster Christmas ornament and made this cutie tag for our host and hostess too :)

 

Cornucopia place cards

 I'm always looking for a fun place card option for hosting Turkey Day :)  I thought these turned out SO cute!!!

Ingredients:

Ice cream waffle cones

melted chocolate

Fall/Harvest candy

Turkey Day place card (email me and I can send you my printable)

CharcuTURKEY!!!

 I needed a little snack for everyone while the turkey cooked, so check out this cute little cheese turkey!!!

Stuffed Pepper Casserole

We've been in a menu funk so got this recipe from Jackie and it was delicious!!  Makes a ton but can be frozen :)

10 servings

Ingredients

• 1 pound ground beef
• 1 pound sausage I used Jimmy Dean breakfast sausage
• 2 cups cooked rice (cook as directed on the back of the box)
• 2 bell peppers diced
• 1 yellow onion diced
• 1 can Rotel
• 4 tablespoons Worcestershire
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces tomato paste
• 1 cup mozzarella cheese optional

Instructions

• In a skillet, you will want to cook your ground beef and sausage in a skillet until crumbled and no longer pink. Drain off any excess grease.
• Now you will mix in your chopped peppers and onion, and saute for 2-3 minutes or until they soften just a bit.
• While meat is cooking cook up enough rice to make 2 cups of cooked rice.
• Once your peppers and onions cook down, add in your Rotel, Worcestershire, salt, pepper, and tomato paste. Turn heat to low and let it simmer for a bit until rice is cooked.
• Stir in your cooked rice. Pour into a 9x13 pan, or split into two 8x8 pans if you plan to freeze part.
• Top with cheese if you want, and bake at 350 degrees for 10 minutes or until cheese is melted.
• Dish up the stuffed pepper casserole for an easy weeknight dinner for the whole family.

Halloween Dinner

 This is a fun Halloween dinner idea :)

Ingredients:

Rotini Noodles

Pesto

Black Olives

Mozzarella Cheese

Cucumber

Halloween treats for school parties

Every year I scramble trying to find a good Halloween treat to bring to boys class, so thought I would start collecting my ideas in one post :)

Fun Halloween drinks :)

Little swiss roll Bats!!

Mummy cheese and crackers!!

Little Debbie Spiders!!

Little Debbie Pumpkins

Cheetos Balls Pumpkins!!

Creamy Vegan Zucchini Pesto Pasta

 Needed a quick week night meal and looking for something different!!  This was great :)

Ingredients

• ▢1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium)
• ▢2 1/2 - 3 tablespoons extra virgin olive oil, plus more for finishing
• ▢Kosher salt to taste
• ▢7 garlic cloves, divided
• ▢1/4 tsp red pepper flakes, optional
• ▢12 ounces (340g) pasta of choice (use gluten-free pasta as needed)
• ▢1/3 cup (45g) pine nuts or pistachios
• ▢1/2 of a medium or large lemon, zested
• ▢1 cup fresh basil leaves, divided
• ▢1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters
• ▢1 can (15-ounce/440g) chickpeas, drained and rinsed

Instructions

• Prep the vegetables. Cut each zucchini lengthwise into quarters, then crosswise into chunks (not too thinly; see the photos in the blog post for reference). Slice 6 of the 7 garlic cloves thinly (but not paper thin). Leave the remaining garlic clove whole.
• Caramelize the zucchini. Heat the olive oil in a large cast iron skillet over medium-high heat. Once the pan is hot, add the zucchini or summer squash and season with kosher salt to taste (I used a heaping 1/2 teaspoon kosher salt). Cook the zucchini, tossing occasionally, until browned in spots, 4-6 minutes.

  NOTE: for pan alternatives, see the “Tips” section in the blog post.
• Add the 6 thinly sliced garlic cloves to the zucchini. Cook for another 2-3 minutes until the zucchini just starts to break down, stirring frequently to prevent the garlic from burning. Reduce heat to low and continue cooking until zucchini is soft and jammy, 15-20 minutes, stirring just occasionally. Stir in red pepper flakes at the end, if using.
• Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve a few ladles of pasta water.
• Meanwhile, make the basil-garlic topping. Finely mince the 1 remaining garlic clove. Chiffonade 1/2 cup of the basil and toss with the minced garlic to combine. Set aside.
• Make the Zucchini Pesto. Meanwhile, add the pine nuts or pistachios to a food processor and blitz until you have a very fine crumb. Transfer about 2/3 of the caramelized zucchini to the food processor (reserve the remaining zucchini for finishing the pasta). Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Taste for seasonings, adding a pinch of salt as needed.
• Assemble the Pasta. Transfer the hot cooked pasta to a serving bowl. Top with the zucchini pesto, and toss to combine, adding a few spoons of pasta water as needed to emulsify the mixture until the pesto coats the pasta. Add the reserved caramelized zucchini, sliced cherry tomatoes, and chickpeas and toss again. Sprinkle with the basil-garlic topping and toss again. If desired, drizzle with a final splash of extra virgin olive oil. Taste for seasonings, adding additional salt as needed. Store leftovers in an airtight container for 2-3 days.