Crave Wednesday: Parmesan Crusted Zucchini Fries

There was only one thing left to do to prepare for Halloween, and we had purposely saved it until last -pumpkin carving!

One year we made the mistake of doing this too early and it resulted in moldy, decomposing jack o'lanterns by the time Halloween rolled around.  Which might be the look you're going for, but it's not for us.  So we save it for the weekend before.

Trash bags taped to the floor, Nightmare Before Christmas on television, we were ready to go.

Thatkid has never been a fan of the scooping out of the pumpkins, but my Oppo-baby couldn't wait to get in there and clean his out.

Both kids got a little carving help from us, but they were the creative directors and project managers.  Thatkid wanted a Frankenstein monster.

Thatbaby wanted a "pumpkin patch" face with a grumpy mouth.  And he added his own special touch by coloring it after.

Thatboy and I waited until the kids went to bed to carve ours.

But there's more! We had such a good time at the pumpkin carving contest last year that we did it again this year. 

Once again we let the kids control the design and Thatkid wanted something related to Dia de los Muertos.  He decided on a skeleton horse.

This year we convinced our friends to join us, and they also put the kid in charge of design.  Their finished spider!

Last year there were very few entries and we made it into the top 6.  This year? There were a lot more pumpkins.

Our little horse, all lit up.

I was pretty surprised when we made it into the top 3.  And when they announced the winners, I was sure we came in third, but nope.  We won first prize!

It was a great start to our Halloween-ing.  And it made me so happy.  I love pumpkins so much.  Even now that Halloween is over, we've got pumpkins on our stoops.  And I have a mini pumpkin farm as our table centerpiece.  But it's really not just pumpkins,  I have a thing for squash.  I may not use all varieties for decorating, but I'm always happy to consume them.  This week's meal plan alone includes pumpkin french toast, butternut squash salad, and parmesean crusted zucchini fries.  It's one of those foods that's filling, tasty, and feels healthy.  Even when you coat it in cheese and bake it until it's crisp!

Parmesan Crusted Zucchini Fries (from Cooking Light)

1/3 cup Parmesan cheese

1/3 cup panko

1/2 tsp garlic powder

1/2 tsp basil

1/8 tsp cayenne

1 egg, slightly beaten

3 small zucchini

1/2 cup tomato basil sauce

1. Preheat oven to 450. Combine Cheese, panko, garlic powder, basil, and cayenne in a shallow bowl.
2. Place egg in a separate shallow bowl.
3. Trim ends from zucchini and cut in half crosswise.  Quarter each zucchini in half lengthwise to make 24 zucchini sticks.
4. Dip zucchini in egg, dredge in panko mixture, pressing to coat.
5. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.  Bake for 20 minutes or until golden brown.
6. Serve with pasta sauce.

Crave Wednesday: Macaroni Salad

Like I said, October is a busy month. So much to do! So little time!  We started in the very first week, with a little help from Thatkid's school.  This is the first year the kindergartners had a field trip, and it just happened to be at the pumpkin patch.

For the very first time Thatkid boarded a school bus with a bunch of his classmates.

Because it was close, and his first field trip, and a pumpkin patch, I met up with them at the patch.

Then hung back and let him explore and enjoy the time with his friends.

They all got to go on a hay ride and explore the corn maze.

And they got to pick out a pumpkin to take home.

The pumpkin patch they went to is the same pumpkin patch we usually visit as a family. So last weekend we returned with everyone.  Going as a family meant we got to do different things than with Thatkid's class.  Like take goofy pictures.

And feed the goats.  I love that my boys love animals so much.

But eventually we stopped playing and got down to business. Pumpkin business.

We traded in these two little pumpkins for the more orangey kind.

We hit up the pumpkin patch in the morning, trying to beat the heat.  Because even though it's October, the heat wave has returned. By noon it was 95 degrees.  By the time dinner rolled around it was 98.  I'm really trying to embrace this fall season, but when the weather feels like summer, sometimes you got to do what you got to do.  Like make macaroni salad. It's a summertime staple, but its cool tang is welcome when the temperature keeps climbing. And the fact that it takes less than 20 minutes to put together is always appreciated.

Macaroni Salad (From Cooking Light)

1 cup uncooked elbow macaroni

1/2 cup canola mayonnaise

1 Tbsp cider vinegar

1 1/2 tsp sugar

3/4 tsp dry mustard

1/3 cup thinly sliced celery

1/3 cup finely chopped red bell pepper

1/4 cup finely chopped red onions

1/4 cup grated carrots

1 Tbsp chopped fresh chives

1. Cook pasta according to package directions.  Drain.
2. Combine mayonnaise, sugar, cider vinegar, mustard, and salt and pepper to taste.
3. Stir in pasta, celery, bell pepper, onion, carrots and chives.

Carving Spree: Sofrito Shrimp with Manchego

Today is the last day to enter the giveaway for a free Spice Box from Raw Spice Bar!

Our favorite local Brewpub had a pumpkin carving event earlier this week.   Of course we had to attend.  We'd spent all week talking about what our design was going to be (and cautioning Thatkid that we may not win).

When we got there, the tables were all set and ready for us with carving tools

And a bucket for our pumpkin guts.

We placed our order and got to work.  Thatkid initially wanted to be the one to scoop out all the insides, but he lasted about 2 seconds before he decided it was too gross.  So Thatboy took over.

When all the tables were done carving, we all brought our pumpkins up to the bar.

And then we voted by applause.   Our little ghost made it to the top 6!

But the pumpkin carving was only half the reason we attended the event.  The other reason was because of the amazing pumpkin beer list on draft!

It was a successful evening for everyone.  I love this time of year!

I also love it because of the great fall foods that start popping up.  Like chilis, squash, and pepper dishes.  Like sausage and peppers - which for me is perfect for this time of year.  But the same could be true when adding other forms of protein.  Like this shrimp and pepper dish.  This one is a sofrito dish - a Spanish vegetable mixture of peppers, onions, and tomatoes.  The flavors perfectly complement each other and I've even used them in chilis.  See?  Full circle with the fall foods.  It's a great addition to arroz con pollo, or even just served on its own with rice.  This sofrito is made stovetop, and it comes together really quickly.  Just like the shrimp you toss in!

Sofrito Shrimp with Manchego

4 Tbsp olive oil

4 Tbsp unsalted butter

2 cloves garlic, minced

20-24 large shrimp, peeled and deveined

1 red onion, cut into wedges

2 red bell peppers, cut into strips

1 green bell pepper, cut into strips

3 medium tomatoes, peeled and cut into strips

pinch of cayenne pepper

1/2 tsp paprika

9 oz manchego cheese, cubed

2 Tbsp cilantro leaves

1.  Heat the oil and butter in a skillet .  Add the garlic and cook for one minute.
2. Throw in the shrimp and saute them over a fairly high heat for about 12 minutes.  Remove from the pan and keep warm.
3. Add the onion and bell peppers to the pan, cover, and cook over a low heat for 15 minutes.
4. Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes.
5. Return the shrimp to the pan, stir together, then add the Manchego and saute for 30 seconds.
6. Season with salt and pepper and scatter cilantro over.

Crave Wednesday: Open-Faced Chicken Club Sandwich

Don't forget to enter the giveaway for a free Spice Box from Raw Spice Bar!

 

I already told you how much I love tradition, especially when it comes to birthday parties.   This weekend we went to BA's annual pumpkin patch birthday party. 

And the kids had a great time.  Thatkid  always loves getting together with his old friends.  He really only sees them a few times a year and he takes advantage of every minute.

The pumpkin patch has lots of rides to keep the kids entertained, and some are even geared toward the little guys.  I've been reluctant to let Thatbaby in a bounce house, because I figure he would be trampled by the bigger kids.  This one was only letting in the younger children, so I let him go for it.  AND HE LOVED IT.  I honestly could not get him out.

There were even rides they could both do together

Although the lack of poles or straps on the Merry-Go-Round meant Thatbaby got to ride with adult supervision.

The train however, I could send him on with Thatkid supervision!

And of course there were snacks, cake, and singing happy birthday!

There is so much I love about BA's birthday.  I love the fact that despite not getting to spend a lot of time together, Thatkid and his old friends fall right back into their usual pattern.  There's no awkwardness or uncomfortableness.  I hope it always stays that way.  I love that the area is small enough that we can give the kids a little bit of a long rope as they run around like crazy.

The only thing I don't love is that I inevitably end up with some sunburn.  Nothing terrible, but it's always so much warmer and sunnier than I expect.  Although this weekend was especially so.  It wasn't just warm, it was hot!  It made you forget it was fall, feeling more like July than October.  Which made me crave foods that are more fitting for summer.  Like an open faced sandwich with tomatoes and avocado.  Skillet cooked chicken which means never having to turn on an oven.  Crispy bacon, juicy tomatoes, and creamy avocado combine in one last ode to summer.  Which may become an annual tradition of its own.

Open-Faced Chicken Club Sandwiches (From Cooking Light)

1 Tbsp olive oil

4 boneless, skinless chicken breasts halves

3 Tbsp canola mayonnaise

2 tsp fresh lemon juice

1 avocado, peeled and coarsely mashed

4 slices of sourdough bread, toasted

4 green leaf lettuce leaves

2 plum tomatoes,each cut into 6 slices

4 center cut bacon slices, cooked and drained

1. Heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Sprinkle chicken evenly with salt and pepper.  Add chicken to pan and cook 6 minutes on each side until done.  Remove from pan.  Let stand 5 minutes, slice.
2. Combine mayonnaise, juice, avocado, and salt in a small bowl.  Stir until well blended.
3. Spread about 3 Tbsp avocado mixture over each bread slice.
4. Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.