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Green Bean Casserole Phyllo Bites - a bite-size twist on the classic! With crispy jalapenos on top!

Anyone doing a Friendsgiving this weekend?

This is the first year I’m doing one! We live in a military community so normally I’d just invite all our friends over on Thanksgiving since everyone’s away from their family around here but my kids are going with their dad for the big day so I don’t plan on cooking at all on Thanksgiving.

At all.

So we’re doing a Friendsgiving with some friends this weekend. Pretty excited about it. It’s low pressure, fun, and everyone’s pitching in so no one feels like they’re cooking all day.

Click for the full recipe


My husband has been on a major health kick recently. When he gets in these moods, he wants to be the HEALTHIEST PERSON EVER which is always fun for me because I get a great amount of joy out of pausing the TV when the Dairy Queen S’Mores Blizzard commercial comes on and then calling him into the room. Or, like I did on the 4th of July, sneaking out while he’s napping and coming home with 4 kinds of ice cream. His weakness is ice cream – can you tell?

On the other side, I get super competitive when he gets like this. It’s like, “Oh, you had a salad today? I had 3. And then I put one in the blender for a snack.” Our house is super fun right now.

Needless to say, I don’t have a lot of blog material at the moment. Our meals are quite literally meat and vegetables. No cheese, no pasta, no potatoes, and there are definitely no cupcakes around. I wanted to share this stir fry, though, because I’m obsessed with green beans right now and this was delicious. It was quick and easy, like all stir fries – just make sure you have all your ingredients prepped before you start.

One year ago: Lemon Poppyseed Pancakes
Two years ago: Caramel Apple Cinnamon Rolls
Three years ago: Roasted Garlic and White Cheddar Pasta

Beef & Green Bean Stir Fry
  • 1/4 cup soy sauce
  • 1/4 cup white wine
  • 1 tablespoon mild honey
  • 2 large cloves garlic minced
  • 1 pound lean steak cut into cubes or thin slices
  • 2 cups fresh green beans trimmed
  • 2 tablespoons sesame oil divided
  • 1 tablespoon cornstarch
  • 1/2 cup onion thinly sliced
  • Sea salt to taste
  • Ground black pepper to taste
  • cooked rice for serving
  1. Whisk together soy sauce, wine, honey and garlic in large bowl. Add steak and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  2. Blanch green beans in large pot of boiling salted water for 2 minutes. Drain. Rinse under cold water; drain well.
  3. Heat 1 tablespoon of the oil in heavy large wok or skillet over medium-high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and stir until smooth; set aside. Add steak to wok or skillet and stir-fry until almost cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
  4. Add the remaining tablespoon of oil to the skillet. Add onion and green beans. Stir-fry until crisp-tender, about 2 to 3 minutes. Return beef to the skillet. Cook until the meat is done, another minute or two. Stir the reserved marinade and add to the skillet. Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes. Adjust seasonings to taste with salt and pepper.
  5. Serve over rice.

Pork is the one meat that I could eat everyday and never get sick of it. Unfortunately for me, pork is EXPENSIVE around here. I’m consider myself lucky if I can find a pork loin for under $4 a pound. Last week I was lucky enough to find both bone-in and boneless pork chops on crazy sale so I stocked up. Expect lots of pork recipes soon.

I pulled this recipe out of Gourmet just a few nights ago and I’m not even sure why it stood out to me. It’s just a pan fried pork chop and parmesan green beans but together… together they are amazing. I cooked some brown rice to go with everything and the green bean sauce was even good on it.

Pork Cutlets with Smothered Parmesan Green Beans
  • 2 tablespoons butter
  • 3 tablespoons extra-virgin olive oil divided
  • 3 to 4 large shallots thinly sliced lengthwise
  • 2 garlic cloves smashed
  • 2/3 cup dry white wine
  • 2/3 cup heavy cream
  • 1/2 cup plus 1 tablespoon water divided
  • 2 teaspoon finely chopped sage
  • 2 12 ounce packages frozen frenched green beans (do not thaw)
  • 4 boneless pork cutlets or chops
  • 1/2 cup grated parmesan
  1. Heat butter and 1 tablespoon oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occassionally until golden, about 5 minutes. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer tightly covered stirring occassionally until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to bowl and keep warm.
  2. Clean skillet, then heat remanining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate.
  3. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
  4. Serve pork over green beans.