Here is a easy recipe for all the left overs from your Thanksgiving feast. A fun and yummy lunch for you and your family. The re-usable, transport- friendly mason jar is also eco-minded and removing the lid makes it microwave safe.
I was watching my grandchildren over the weekend and their Grandma Bea came over with the kids favorite dish!! Baked Macaroni & Cheese. Love when that happens I asked her for the recipe and she told me she got the recipe from Food Network Giada De Laurentiis who I adore .Here is the recipe
1 pound pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Recipe courtesy of Giada De Laurentiis
I whipped up a spinach salad – baby spinach, tomatoes, cucumbers with a simple vinaigrette.
Natalie picked the Ice Cream Buddies out of the 80 different bento meals on how to construct shapes and food art.
Liam went for the Ninjas. With more than 160 step-by-step on how to assemble balanced bento meals, create food art and cook individual recipes that bridge East and the West, making eating fun for everyone.
Caleb went for the Soboro Lion (ROAR) . It was a tough choice between Hot “dog” buns, Teddy bear- shaped mini pizzas and Porky Pastas!!!
I had the most amazing evening last week meeting QVC’s Resident Foodie David Venable. Let me just say David is so adorable and one very groovy guy. From the moment we met he was generous, thoughtful and so down to earth, did I mention adorable, making all the dinner guests feel welcome like we were family and friends. The topic of the evening was “comfort foods”, my favorite topic ever!
The evening started with two of my favorite starters. Spinach-Feta Cups (page 11), Mini Crab Cakes with Old Bay Mayonnaise (page 25)
Apple Gorgonzola, Red Onion and Candied Walnut Salasd. Does Not Need Bacon with Pomegranate Vinaigrette (page 24)
We then watched how to prepare the best Beef Pot Pie I have ever had. I know my grandchildren will love this one.
We started with Halibut in Parchment Pouches. Perfection! (page 208)
Next came the Beef Pot Pie (page 187) served with Garlic Mashed Cauliflower and Potatoes (page 226) and Bacon Wrapped Asparagus Bundles (page 156)\
How do you end a perfect evening? With a cupcake of course!!. David sent us home with dessert, Black Bottom Cupcakes (page 269) and a copy of “Back Around The Table”. This sweetheart knows comfort.
You can watch David on QVC In The Kitchen With David every Wednesday at 8pm (ET) and on Sunday at noon (ET)