Is it Friday yet? This week has been SO busy! Both of my parents’ birthdays were this past week, AND it was Halloween! I will confess that while I have made the Crock-Pot Beer Can Chicken before, I did not make it this week since we had two birthday dinners. It is super easy and very tasty. I recommend tossing them into the oven on broil right before you serve so that they crisp up a little bit. The butternut squash stuffed shells were soooo good! The recipe initially called for a sage and brown butter sauce which I am sure was delicious, but we skipped it and the shells were great on their own.
The Chicken Fried Rice was a great substitute for Chinese take-out. I thought I had peas and carrots in my freezer, but when it was time to cook, I only had peas…hence no carrots in the picture! The sesame oil and ginger make the dish! Hint: I prepared my rice while I was getting ready in the morning! It takes almost 45 minutes if you use brown rice and I hate waiting all that time when I am hungry in the evening. I just threw it in the pot in the morning, got ready for school, and when it was done, threw it in the fridge (same pan and all) until I got home and was ready to cook. I omitted the oil or butter since I was adding so many other flavors to the dish.
I hope everyone has a great weekend and Happy November!