{No Bake} Chocolate Hazelnut Tart--Chocmeister Review

I love Peanut Butter & Co. It is well documented. So when I heard they were coming out with chocolate hazelnut spreads...I nearly jumped up and down, I was so thrilled! And, lucky lucky me, they sent me a jar of their new Chocmeister Dark Chocolatey Hazelnut Spread to play with!

Before I tell you about all the deliciousness you are presently gazing upon, let me give you the 411 on Chocmeister Chocolatey Hazelnut Spreads. First of all they come in 2 varieties, milk and dark chocolate. And they're made with 25% LESS sugar and 50% MORE protein than the leading chocolate hazelnut spread brand. Which is pretty amazeballs. And, as someone who immediately tried some: it tastes even better! The hazelnut flavor really comes through and it's perfectly delicious. Just the thing to eat on toast, with fruit, or ya know...in a perfect no-bake tart.

It's summer. My favorite season. I love it. And it's hot-which I'm totally cool with but maybe we don't reeeeally want to use the oven if we don't have to, you know? That's why I wanted to make you guys a super decadent no-bake dessert. And the Chocmeister Dark Chocolatey Hazelnut Spread was so rich and had such a great hazelnut flavor that I knew I wanted to play that up. And I DID. This tart seriously just embodies chocolate and hazelnut-in every way.

First, we have a chocolate cookie + hazelnut no bake crust: tastiness. Then I made a ganache with the Chocmeister and heavy cream. And topped it with chopped hazelnuts. You chill the entire thing and it...is...just...perfect. The texture of the filling is so silky and perfect and the crust and hazelnuts give you a bit of crunch. So good. SO SO GOOD. 

Zucchini & Tomato Skillet

I know. I disappear for 2 weeks and then I come back to you with vegetables. Like...who am I even?

Don't worry, I'm still me. I made this for Michael :P

BUT I tried some and actually didn't mind it. And it was a super simple thing to throw together as a healthy side dish for the boy. You're gonna agree-trust me!

Michael was a little wary at first...he said it looks like minestrone soup (of which he is not a fan). I informed him that it was literally just some garlic and chopped tomatoes and zucchini with some seasonings. He gave me a suspicious look and took a bite...

...and he was pleasantly surprised! "This is REALLY good, actually!" he said.

*huff* I can't believe he doubted me.

SO don't you all start doubting me either! This is seriously the simplest (and most adaptable) weeknight skillet idea that works as a side or it could even be an entree if that's your thing (whether you're a vegetarian or if you wanted to mix in some cooked meat with the veggies). You can also of course mix up the vegetables according to your preference but the zucchini and tomatoes really worked out nicely. The zucchini ended up perfectly tender and the tomatoes started to cook down so that they almost became a sauce--which I didn't expect (I suppose I should have but I didn't). Anyway--flavorful, quick, easy, healthy. These are words that describe this one skillet dish that I hope your family likes as much as mine does! :)

Individual Baked Mashed Potatoes

Sometimes you need to brainstorm a recipe that you can share on your blog.

Sometimes you have leftover Gruyere cheese and chives that'll die as soon as a frost decides to hit.

Sometimes you're a potato addict.

This recipe is a result of these times.

Life is a smidge crazy around my household currently. Michael has a huge workload to deal with in his new job as a caseworker plus school plus things I ask him to do around the house plus wedding stuff plus a need/obligation to see family and friends.

I suppose it'd be more accurate to say Michael's life is crazy. But...ya know...I'm kinda busy-ish too.

Anyway...

Maybe you're busy too. Maybe you just want some comfort food. Maybe you want flavorful and cheesy potatoes. Maybe you only want a single serving so you can control yourself. Or maybe you already have self-control without having to impose it upon yourself and maybe you're having a dinner party (or...hmmm....Thanksgiving isn't too far awayyyy). Maybe you're having a dinner party and you want a side dish you can make ahead of the time and just put it in the oven when you're ready. Maybe these individual mashed potatoes are as much of a lifesaver for you as they were for me?

Yeah. I thought so.

Dark Chocolate Salted Caramel Cups

Remember how I told you that caramel and I are having a minute? Still true.

But...it might be more than a minute. Perhaps an hour?

Who am I kidding--I will love caramel FOREVAHHHH!

And one day I was just going about my life, probably working or something, and I was overcome by the craving for a good dark chocolate salted caramel candy. And I was like "I should totally make some." So, at my first opportunity, I made my best friend: salted caramel sauce (nnnngggg it is SO GOOD). Then I made these (after first spooning some into my mouth).

And do you know what my first thought upon eating one of these candies was?

"Hm...it's good but....they'd be better without the chocolate." So...essentially...I just wanted caramel. It's like I don't even know me anymore. HOWEVER--after I ate approximately 3 more I completely changed my mind and decided these were 100% perfect as is. Silly me, sometimes I just take some time to figure out how I feel about things (note that Michael is not an example of this, since he and I said "I love you" to each other 2 days in. I feel comfortable telling you this because you're my pals and also we've been together 5 years and are getting married, so obviously it all worked out :P)

Anyway, once I decided that these were the bestest, I couldn't gobble them up fast enough!

You have delicious dark chocolate (the higher quality the better!) and once you bite into it you're rewarded with gooey, sweet and salty and delightfully rich caramel. Irresistible. For serious. And really...pretty easy to make. Everyone is pleased about this, methinks.

Mashed Potato Pizza

Sometimes inspiration hits you like a sledgehammer.

One day I was just on facebook, like I do, and I saw a girl I knew from high school posted a promo from a restaurant about how their "Mashed Potato Pizza is Back!" and I was just like "WHAAAAA??!"

And I knew I must make it.

What does a pizza consist of? Crust, sauce, cheese, toppings.
What does this pizza consist of? Crust, mashed potato, cheese, topping.

Pretty similar.

Pizza is always the perfect dish because you can completely, 100%, make it according to your preference. I used whole wheat thin crust pizza crust, because I like it. You can use whatever suits your fancy-whether that be store-bought or your favorite recipe. You can also use regular, plain old mashed potatoes or jazzed up ones (like garlic mashed potatoes! Or ones with sour cream!)--and you can use fresh mashed potatoes or save on time by using leftover. Top it with your cheese of choice. And then whatever toppings make you happy-which for me are chives/scallions. For you it might be bacon. Who knows!?

Also, if you're extra special and get your hands on some STAR Grilling Cuisine Cooking Oil (with garlic!) it makes a tasty addition when brushed onto the pizza dough before baking. Just saying.

It's fall. Comfort food season. What's more comforting than pizza AND mashed potatoes?!

Turkey Spinach Provolone Pastry

Oh haiiii. Remember that whole wheat puff pastry we made Friday? Well, I made that pastry dough in order to facilitate the making of this recipe. This recipe, which popped into my brain a couple weeks ago and which I knew I MUST MAKE a-tothe-sap!

Now you might be thinking, "Why would you become obsessed with the idea of turkey and cheese inside of puff pastry?" I'm glad you asked. Back in NYC, Michael and I had a beloved bakery: Martha's. While we normally went there for the sweet treats, there was one savory piece of deliciousness that we also visited for: these delicious savory pastries that were highlighted on lunch specials. They had a few different kinds but we especially loved the turkey-swiss ones.

So I was like..."Yeah. Let's make that. But with provolone. And some spinach because that's healthy and it doesn't hurt. And, hey, let's make whole wheat puff pastry dough....YEAH! I'M MAKING THAT TONIGHT"--this was my thought process at work the other day. So I made the pastry dough and then I made these. The circle of delicious food blogger life.

It was probably the best idea I've had in quite some time.

I can tell this is a new favorite. And I can tell because I'm already gearing up to make these again. And it took us barely more than a day to plow through the 8 I made the first time. So...yeah. New addiction.

But seriously...you cannot blame us.

Listen up: these savory pastries are portable (ok...they're sort of giant so portable is questionable. Whatever.), quick and easy to make (if you already have some puff pastry chilling out in your refrigerator), customizable (oh you wanna make some ham and cheese pastries? OK! You want to make some sort of vegetarian version-maybe spinach and feta? Go to town! SKY IS THE LIMIT!), and oh...sooo...DELICIOUS.

Flaky, buttery, (and, if whole wheat, hearty), pastry gives way to melted and delicious cheese, a little hint of spinach, and some smoky turkey. Plus 1 of them is giant so half of one kind of fills you up. Mmmmm....You know what? I'm gonna go make myself some of these right. NOW!

Grandma's Beef Stroganoff-Beef Checkoff #MC #Sponsored

I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.

This recipe should actually be titled: Grandma's Beef Stroganoff, adapted by Mom, adapted further by me. But that's a bit of a mouthfull. My grandma's recipe involves mushrooms. Mom and I are not fans so she adapted this recipe to use gravy and beef broth instead. And then I further adapted it by making stuff a little bit more from scratch (namely...subbing out a packet of onion soup for actual seasonings) and I added more chunks of beef. Because....really...more beef=more better.

But I'm getting ahead of myself. First of all...I gotta say it: I'm a beef gal. I love it. If I got out to eat there's a decent chance I'll get a burger, steak, or roast beef. Because BEEF IS DELICIOUS. And the insane thing is...I ALMOST NEVER make beef at home! Something about my inability to grill mixed with my constant butchering of my mom's pot roast recipe have led to a beef drought in this house that HAD TO END.

So I ended it. Thanks to the Beef Checkoff!

What's the Beef Checkoff? It is a national marketing and research program, established in 1985, funded by America's cattle farmers/ranchers. The national checkoff program is directed by cattle farmers, ranchers, and importers and they direct funds to research and promotion to increase domestic (and potentially international) demands for BEEF! Plus it's overseen by The Cattlemen's Beef Board and the USDA. One of the contractors for Beef Checkoff is the National Cattlemen's Beef Association-they manage research and promo programs on behalf of US farmers and ranchers (and are also overseen by the Cattlemen's Beef Board and the USDA)-including the "Beef. It's What's for Dinner" brand--you guys totally know that one, yeah? Yeah!

Here is what I know: The "Beef. It's What's for Dinner" website is AWESOME! Like...I feel like I officially have 0 reasons to not make beef more! The website has a ton of recipe ideas, grilling tips and info (helpful for my grilling phobia!), and even info. about the health benefits of beef (hint: there are tons!) You def. need to check it out and then try to find new ways to incorporate beef into your home cooking too! In my oh so humble opinion.

To celebrate my new commitment to making beef dishes at home I decided to really take it home--I created my Grandma's Beef Stroganoff recipe and served it to my mom and grandma (and Michael, duh!) We had such a fun little dinner party (featuring the use of my adorable new Beef Checkoff oven mitt :P), and I was a little nervous about serving them my version of the recipe that they both have in their regular repertoire! Of course, my nerves were for naught. EVERYONE loved this tasty dish-and my mom said she couldn't even taste the difference with the fact that I subbed out the dried soup! Hooray! It just tastes comforting and beefy (I know, weird adjective, but true!) and flavorful and it's just my idea of the perfect entree.

Seriously, could not be an easier recipe. You throw a bunch of stuff in the crockpot. Let it go. Boil some noodles. SERVE! Easy peasy and a def. new favorite-Michael full on approved and insisted that I should make it regularly as well. Crowd pleeeeaser!

Cheesy Chive Mashed Potatoes

Can we real talk for a sec?

I feel like I'm drowning. Like I can't keep up with everything going on. I, very seriously, cannot remember ever being this busy in my life. And don't get me wrong-I am having SO much fun! But I feel like I'm constantly behind and failing at stuff around the house. I'm not cleaning so much. And I'm not cooking or baking nearly enough. And the blog is getting hard to keep up with. I feel like I'm running out of recipes to share so I keep trying to come up with other posts and just...it's hard. I really want to keep consistent and keep to our regular posting schedule, but it is getting really difficult to keep up with. I'm thinking/hoping that once summer is over things will let up and I'll have time again, but in the meantime I'm just stressed. Mostly because I feel like I'm failing. Like I'm not taking good enough care of Michael or the house and like I'm supposed to be the girl who is always in the kitchen and lately...not so much. And don't even get me started on the fact that I have yet to see the inside of our fitness room so my plans to lose weight are thus far...not happening. I'm overall super happy, but sometimes I just get overwhelmed by all of this. Ya know?

Thanks for listening :)

Now that I'm done using you all as my personal therapists, we can get back to the reason you all are here: quirky banter and FOOD!

I haven't shared a mashed potato recipe on the blog in a little while and I''m gonna be honest about why:

It's not that I haven't made mashed potatoes. I have-a bunch. I just sort of make them, though, recipe-less.

But, due to the aforementioned stress, I was desperate for recipes for the blog and I have an herb garden that is overflowing. An herb garden which includes chives. You see where I'm going with this.

Obviously I needed to spice up my regular mashed potatoes with some chives! And ya know....cheese. Cuz....cheese.

And, in case you didn't know, you can absolutely use scallions/green onions in place of the chives. I feel like they're generally pretty interchangeable (except I think chives flavor might be a smidge more subtle).

Anyway, this recipe is super simple and really one of my most favoritest things. You'll end up with creamy, super flavorful and delicious mashed potatoes! Serve them with pot roast, chicken, pork....or....ya know...just in a bowl. And call it dinner. 

...not that I do that or anything.

Caramelized Pecan Banana "Ice Cream" with Chocolate Hazelnut Swirl

 

It's June. Which means it is wonderfully warm out. This means it is my favorite season. My favorite month. My favorite time of year (why do ya think I chose this time period to get married?)! It also means that soon we're gonna have some hot days. And, at the very least, we have some pretty warm ones! While some people may look at this as a downside, I'm all about it. There's a whole category for food that I don't really crave until the temperature goes up: including frozen bananas, popsicles, lots of fruit, and-of course-ICE CREAM!

But ya know, I can't go around eating oodles and oodles of ice cream (cue Michael probably yelling at the screen "But you'll eat oodles of cookies!" SHUSH!)-so, you wanna know a really cool trick?

BANANAS.

No, not as in this S*** is bananas (although it is), but as in-bananas. As ice cream.

WHAAAAA?

Technically, I sort of blogged about using bananas (and strawberries) as ice cream before. But I did not give it nearly enough attention.

So allow me to sum up and then expand upon:

Summary: you process some frozen bananas in a food processor or blender and it obtains an ice cream-like consistency.

Expansion: You can also add other stuff to take it to the NEXT LEVEL. Such as peanut butter. Or chocolate. Or bacon (WHAT? TELL ME YOU DIDN'T THINK ABOUT IT!). Or maybe caramelized pecans and a chocolate hazelnut swirl.

...no? Just me?

Not anymore! Now it's all of us!

Caramelized pecans....ohhh where have you BEEN all my life? And we already know about my love for choc-hazelnutty goodness. So adding them to this banana ice cream is just genius. It's creamy and crunchy and sweet and perfect. And a little less fatty than grabbing a pint of Haagen Dazs :P

Chicken and Swiss Sandwich with Roasted Garlic Aioli for #SwissWeek

Here we are, the final recipe of #SwissWeek with Lorraine cheese!

(you should totally check out the crostini and healthified dip I've already shared)

It's a party, so we've gotta have a sandwich, amiright?

Sandwiches always make me think of my brother, Josh, (and countless other boys) demanding "Woman, make me a sammich!" Michael stopped doing this because...well...I would go to make him a sandwich. Apparently this took all the fun out of it.

But this was a time no one needed to tell me to make a "sammich". I just did it. And it is good! And a lot of that is attributed to that gorgeous melty Swiss you see up there (AKA the best Swiss I've ever tasted!) It's absolutely PERFECT for sandwiches. I've been using it for all of the sammies I've been making Michael for his lunch as of late. But this sandwich...is SO much more than those little things I throw together usually.

This is like...a serious sandwich.

I intended to make the hoagie myself, from scratch. But...well...I got busy. So I bought hoagie bread. But feel free to do whatever appeals to you! And then I made a fantastic roasted garlic aioli, which has just the right punch of garlic flavor. And I made one of my fave, easy, chicken recipes: it tastes like fried chicken but it's baked! Hooray! And then, obv. Lorraine Swiss and some lovely arugula to add some pretty green. Viola! Sandwich! I really enjoyed this sandwich, and I think Michael might have liked it even more. We were both happily munching away for awhile.

So do yourself a favor. Endear yourself to others and bring some of these sammies to your next party (or, if you're hosting, set them out). You're gonna get yourself a WHOLE BUNCH of new best friends.

And for more Swiss goodness, check out Lorraine Cheese's facebook page and pinterest!

Spinach, Onion, and Swiss Dip for #SwissWeek

We're back with recipe 2 of my Lorraine Cheese #SwissWeek! (Click here to check out the delish crostini I shared on Monday.) All good parties require some kind of dip, right? And you want it to be a delicious, cheesy, makes you feel like you just gained 10 lbs. kind of dip, yeah? What if I made a dip that is all of that but, in fact, WON'T make you gain 10 lbs*?

*(probably)

I've already talked about the outstanding quality and taste of Lorraine Swiss cheese BUT did you know that, at only 75 mg per serving, it's also naturally low in sodium?! Woot wooot!

The idea for this recipe is from my healthified version of spinach artichoke dip. But no artichokes. And only Swiss cheese. And some onions for flavor. All in all pretty decent for ya (especially if you decide to use veggies to dip.)

And everrrr so YUMMY! Michael and I both attacked this baby. I mean, really, just look at that top layer of cheesy goodness. And it's chock full of spinach and just the right amount of flavor via the onions (which count as vegetables, right?). If you make a big batch of this and serve it, not one person will believe it's anything less than deliciously bad for them. And if you don't wanna tell 'em, that's fine with me. Our little secret ;).

And for more Swiss goodness, check out Lorraine Cheese's facebook page and pinterest!

Swiss Bacon Crostini with Truffle Oil for #SwissWeek

So, it's football season!

...right?

You all probably know by now I'm not so much into the sports, especially football. HOWEVER I can get down with just about any excuse to eat, and I know a lot of people have football viewing parties with copious amounts of noms. This I support. In fact, this week I've teamed up with Lorraine Cheese to share 3 recipes that are perfect for any party (whether it is Game Day or otherwise) featuring, you guessed it, Lorraine Swiss cheese!

Lorraine® is a premium specialty cheese with a perfectly creamy flavor and a lacy, light texture that stacks wonderfully on deli platters, sandwiches, and crackers. AND it melts absolutely beautifully. I like Swiss cheese and Michael reaaaally likes it, so I was so excited to play around with Lorraine's cheese's amazing quality. It did NOT disappoint! By far, the most delicious Swiss I've ever tried, and definitely the prettiest I've ever seen!

A good party's gotta have some good apps. All the better if those apps are little, crunchy, and can be eaten with your fingers.

Oh yeah...and when there's bacon involved. And cheese. And bread. And TRUFFLE OIL!

Yeaaaaah.

Let me break this down: crunchy, toasty, bread. Topped with melted Swiss cheese. And some crumbled crispy bacon. And a little bit of pepper. And a drizzle of the nectar of the gods, truffle oil.

soooooo tasty! These'll be a complete hit at any gathering, and will probably disappear in the blink of an eye!

So hurry up, don't blink, and go grab some before Uncle Jeff gets to 'em!

And for more Swiss goodness, check out Lorraine Cheese's facebook page and pinterest!

Toasted Ricotta Gnocchi with Parmesan Truffle Cream Sauce

All of my Italian ancestors are probably so proud of me right now: I've finally made homemade pasta- gnocchi, specifically (by myself!--as opposed to helping my grandma)! AND I made the up the sauce recipe all by myself, just using the knowledge I've gained from the last couple years and tasting along the way. I feel all authentic and skilled 'n' stuff. And you wanna know a secret? This recipe is SO. EASY!

Plus I got ridiculously giddy over the fact that when cooking the gnocchi, you know it's done when it floats to the top. How cool is that?! I told everyone. And giggled. Yepp.

The inspiration for this recipe came from a dish I tried at this great restaurant in the city, Jane. As soon as I saw they had toasted ricotta gnocchi in a white truffle cream sauce, I obviously had to order it. And it was PHENOMENAL...for like...3 bites. Then it was overwhelming. And like REALLY rich and filling. So, it took me awhile to finish it. It made me not super into the idea of ordering it again.

BUT, then I got some daRosario truffle oil to try. And I knew I needed to make my own, new, and improved (in my humble opinion) gnocchi with a truffle sauce.

Now let's break down what we have here:

A super simple,super easy recipe for luscious and pillowy, melt in your mouth, ricotta gnocchi. 

That you then toast, which brings in such a delicious, buttery, toasted flavor.

A rich (but not TOO rich) sauce made with...wait for it...FAT FREE EVAPORATED MILK (not cream-so it's not going to be quite as detrimental to some of our pre-wedding semi-diet-y type things), freshly grated Parmesan cheese, and, of course, truffle oil. To taste. So it can be as flavorful or as subtle as you want! 

(and ya know...you can also just make the gnocchi and just put whatever sauce you like on em. It's cool. Whatever floats your boat.)

I'm like....super excited about this one you guys. You're gonna LOVE THIS!

Chevre and Spinach Pizza with Truffle Honey-Goat Cheeses of France Review

Fancy fancy pizza up in here today y'all.

Neapolitan pizza crust (AKA my new favorite), spinach, organic white truffle acacia honey, and fresh Parmesan cheese...all of these things come together to highlight the star of this pizza:

Goat cheese. From France.

Goat Cheeses of France, the "original chèvre".

Oooh la la.

I was lucky enough to get a shipment of a few different goat cheeses to try, and oh my goodness! They were all SO creamy and wonderful and just, like, made me feel sophisticated! Turns out there is A LOT to learn about chèvre, which is where Goat Cheeses of France comes in. I HIGHLY suggest you check our their site and get yourself all acquainted with all the goodness there is out there!

Anyway. Back to this fancy shmancy pizza.

The interplay of all the elements creates such an interesting experience on your palate (yeah, listen to me, saying "palate"), it's somehow tangy and smoky and sweet all at once. Sorta unreal.

Now, this was not my favorite pizza. My super tasting-ness was a bit overwhelmed by it all (yesss being a super taster is a real thing and it is to blame for much of my pickiness)-but Michael really liked it and he was enough of a dear to finish off the 2 pizzas for me. 

Regardless of my insanity, if I had a restaurant, I would totally serve this pizza.

Because, I mean, really. Look at it. And I KNOW it's tasty. Trust me. Give it a try.

Over EASY Eggs

Over EASY eggs...get it? Because...they're over easy eggs but they're EASY over easy eggs...get it...yeah?

Ok. Good. I thought it was funny. Maybe just me. Whatevs.

Fun story: before I could cook, I could make eggs. That I was able to do. And I learned to make over easy eggs by watching my mom and dad. You see, every Saturday morning was pancakes, and every Sunday morning was over easy eggs or "dippy eggs" as they were called in my household (because we dipped toast in the yolks...get it?) I've heard of people flipping eggs to make them over easy or whatever, but that's risky. I was taught this method because it is easy, virtually foolproof, and awesome.

Now, I can't eat eggs anymore (used to love em, now they make me sick. I have no clue what is wrong with me) but Michael isn't crazy like me, so I can still flex my egg-making skills for him. And now you'll be able to say you can make eggs as well as a 10 year old Kayle. Oh yeah.

Pan Fried Zucchini with STAR Fine Foods

Now, I'm gonna be honest...I do not understand the concept of frying vegetables (not counting potatoes because...well...obviously). As someone who is not a veggie fan, I figure the whole point is for them to be healthy, right? Well...apparently there are humans out there who just enjoy the flavor of vegetables-such as my boyfriend, the Michael. I don't know if I'd ever even heard of fried zucchini until I heard him salivating at the idea of it on a menu (at some early point in our relationship). I just didn't understand. But hey, to each their own.

Well, a couple years into us being a couple, I started this blog. And now I'm like supposed to try to make him happy by cooking him stuff he likes. And I'm gonna be real-I like it-I get this weird proud feeling when I whip up something he loves. Like, "Yeah....I'm awesome...go me." So, when I found myself with some leftover zucchini I said, "I'm gonna make up a recipe for fried zucchini for Michael. How hard could it be?"

You're probably expecting me to fall on my face after thinking that, huh? *phew* Thankfully, I got lucky! The recipe turned out perfectly, so it is worthy to be shared with all of you! Michael was really excited and def. a big fan of them (unsure of whether or not they're as good his mom's....I'll settle for that they're both good in different ways...) He raved a little, which of course made me glow in pride :).

Added bonus to these? I pan fried them in STAR's Grapeseed oil. I HIGHLY recommend using grapeseed oil because 1. it's a bit healthier 2. it's pretty much flavorless 3. (most importantly) it was the most painless frying experience I've ever had. It didn't smoke, it didn't spit at me, I escaped this whole experience unburned and without making a huge mess! WIN.

'Tis the season for parties, and I suggest you impress with some fried zucch's. You'll be glad you did.

(so will your guests)