This post is a L-O-N-G one…you’ve been warned

happy belated day Christopher Columbus was a fucking dick!

Because my friends & I are woke millennials AKA whiney 24 year olds, we decided to give this holiday for a new meaning



What is Complainsgiving? Glad you asked Becky!

Well, Complainsgiving derives from the word ‘complain‘ – ever heard of her?

Complains-GIVING is the holiday of just that

Complaints, and giving yourself a massive food baby & possibly an early onset quarter-life crisis (fun!)

Jokes aside – Mats and I decided to stay in LA for the holiday  & I took it as an excuse to host my first massive dinner party.

And by massive I mean in quantity of food. Not people.

So we rounded up the 3 friends who also stayed behind & BAM it was happening.

Hi my name is meghan and I am a monica

^ incase you didn’t already know

Because this was a big undertaking & something I reserved for ‘real adults’ I did EXTENSIVE planning for the day & I thought I’d share my whole process, recipes, & photos with you guys!

& I made a video of it all

I know GO me

Scroll to the bottom of the post to watch it!

Per your request, I’m attaching the menu I made, along with the schedule I made for the day. Obviously if you’re hosting something it won’t be the same itinerary (unless you’re my alternate universe twin) but I thought it would give you all a sense of where to start!

Without further rambling-

let’s go





18 oz mixed nuts

1 ½ tbs coconut oil

1 ½ chilli powder

½ tsp ground cumin

½ tsp thyme

½ tsp salt

1 tbs fresh rosemary

Juice of ½ a lime

  1. Preheat oven to 325 F

  2. Line a baking sheet with parchment paper & pour nuts onto baking sheet

  3. In a small bowl combine oil & spices. Pour over nuts & coat evenly

  4. Roast in oven for 12-15 minutes, stirring every 5 minutes to avoid burning

  5. Cool nuts on baking sheet, stirring occasionally until completely cooled




1 sheet frozen puff pastry (thawed but still cold)

⅓ cup honey

¼ cup dried cranberries

¼ cup roughly chopped pecans

1 Brie wheel

1 egg yolk

1 tablespoon water

Crackers or bread

  1. Preheat oven to 425 degrees.

  2. Lay the puff pastry out on a flat lightly floured surface

  3. Add honey, pecans & cranberries to the center of the pastry, place brie wheel on top.

  4. Gather up the edges of the pastry and pressing it shut with your fingers.

  5. Make an egg wash

  6. Flip over & place (cranberry/pecan side up) on a greased baking sheet.

  7. Brush with egg wash.

  8. Bake for 20­-25 minutes or until the pastry is golden brown.

  9. Let it rest for 5 minutes and serve with crackers & bread


Judy Bird via Food52





¼ cup butter

¼ cup flour

1 cup milk

1 cup heavy cream

1 teaspoon dry mustard (+dijon if it needs more)

Pinch of grated nutmeg

Pinch of cayenne

½ teaspoon salt

¼ teaspoon pepper

1/2 pound sharp, extra sharp cheese (grated)

1/2 pound gruyere (grated)

16 oz elbow pasta, uncooked

Panko crumbs for sprinkling

Additional cheese to melt on top (parm)

  1. Cook macaroni to package directions (oil in pot to keep from sticking)

  2. In medium saucepan, melt butter over medium, stir flour & cook for 3-5 minutes

  3. Add salt, pepper & milk (or cream)

  4. Whisk over heat until bubbly & flour cooks out

  5. Stir in cheese a bit at a time until fully melted

  6. Drain macaroni & add to cheese sauce

  7. Top with breadcrumbs & extra cheese & broil






1 butternut squash (cubed) ~ about 3 pounds

1 onion (diced)

1 red bell pepper (chopped)

4 slices bacon (diced)

2 tablespoons coconut oil

2 cloves of garlic (minced)

Salt & pepper to taste

½ teaspoon dried thyme

2 ½ cups chicken stock

2 tablespoons chopped chives

  1. Preheat oven to 400 F & lightly oil a baking sheet

  2. Place squash, onion, pepper & bacon on prepared sheet. Toss with oil, garlic, salt & pepper, make sure everything is fully coated, and in a single layer.

  3. Place in oven & bake for 25-30 minutes, rotating halfway- make sure squash is tender

  4. Heat skillet over medium high & cook bacon until crispy, transfer to towel lined plate

  5. Heat dutch oven over medium heat, adding squash mixture, thyme, salt & pepper- stirring occasionally until fragrant

  6. Stir in chicken stock & puree with immersion blender

  7. Bring soup to a boil, reduce heat and simmer until thick, 5-10 minutes

  8. Garnish with bacon & chives – serve




1 pound hot Italian sausage – removed from casing

2 tablespoons unsalted butter

1 large red onion, finely diced

2 stalks celery, finely diced

1 large carrot, finely diced

4 cloves garlic, finely chopped

6 fresh sage leaves, chopped

1 large egg, slightly beaten

4 cups stale country bread, cut into 1- inch dice

Salt & pepper to taste

1 ½ – 2 cups warm chicken stock

  1. Heat large saute pan over high heat – cook sausage and cook until golden brown

  2. Remove sausage & place on a plate lined with paper towels

  3. Add butter to pan, along with onions, celery and carrots – cook until soft

  4. Add garlic and cook for another minute

  5. Remove from heat and fold in the sage

  6. Transfer mixture into large bowl to cool

  7. Preheat oven to 425 F

  8. Add sausage, egg & bread to the bowl – then add the chicken stock until moist

  9. Season with salt & pepper

  10. Butter large baking dish & transfer mixture into it – bake for 25- 30 minutes




1 package butternut squash

1 package rainbow carrots

1 package sliced mushrooms

1 package Cauliflower

4 Sage (diced)

3-4 sprigs Rosemary

3-4 sprigs Thyme

4-5 cloves of garlic

¼ cup toasted almonds (sliced)

Coconut oil – as needed

Salt & pepper to taste

2 cups of arugula 

  1. Preheat oven to 400 F

  2. Grease a rimmed baking sheet with oil

  3. Place vegetables in a single layer- drizzle oil, salt, pepper, garlic, herbs & mix to coat

  4. Roast vegetables for 30-45 minutes, stirring periodically to prevent sticking

  5. Set vegetables aside to cool

  6. On another baking sheet, place an even layer of almonds, – toast until golden brown

  7. Preheat oven to 350

  8. Toss roast vegetables with arugula (adding more oil & seasonings if needed)

  9. Place mixture into baking dish, topping with the almonds, sprigs of rosemary & thyme

  10. *Reheat*





1 pound brussel sprouts

5-6 slices of bacon (diced)

5 cloves of garlic (peeled)

2 apples (diced)

1 tbs balsamic vinegar

Salt & pepper to taste

  1. Preheat oven to 400 F

  2. In a cast iron skillet over medium heat, cook bacon until crispy

  3. Drain bacon, half of the rendered fat (saving) and place halved brussel sprouts in skillet

  4. Add salt, pepper, garlic & cook undisturbed until they begin to brown

  5. Transfer to oven for an additional 10-20 minutes, shaking every 5 minutes until tender

  6. Toss with apples, balsamic, bacon, and bacon drippings if necessary

  7. *Reheat*


(via Tyler Florence )



8 medium-sized Yukon gold potatoes, (quartered & unpeeled)

2 cups heavy cream

2 cups whole milk

4 cloves garlic, peeled and smashed

4 sprigs fresh thyme

1 bay leaf

Extra-virgin olive oil

2 tablespoons butter

1 tablespoon whole-grain mustard

Salt & pepper to taste


  1. Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan- gently boil for 15 min until potatoes are tender

  2. Strain potatoes and save the cream mixture, discarding the herbs

  3. Mash the potatoes & fold in the cream mixture until smooth and creamy

  4. Fold in butter, mustard & tablespoon of olive oil, season with salt and pepper to taste



2 (7.5 oz) cans refrigerated buttermilk biscuits

6 tablespoons butter, melted

4 cloves garlic, minced

2 tablespoons dried parsley

¼ grated parmesan cheese & more for garnish

Salt & pepper to taste

  1. Preheat oven to 400 F & lightly spray 12-cup muffin tin with cooking spray

  2. Cut each biscuit into 4 pieces & place into a bowl

  3. Add butter, garlic, parsley, parmesan, salt & pepper – gently toss until evenly coated

  4. Place 4-5 biscuit pieces in each muffin cup – sprinkle with additional cheese

  5. Bake for 9-12 minutes or until golden brown – serve warm

Salted Caramel Apple Pie 










wow you made it to the end!

or you just scrolled….CHEATER (it’s okay I forgive you)







  1. Avia
    December 12, 2017 / 6:19 pm

    Literally hateeee to be this person, but what camera lens are you using? These pics are stunning!!

  2. December 20, 2017 / 10:27 am

    Meghan I love this!!! So so creative and fun, I also love your kitchen it’s so beautiful and I love you and I want to be like you when I grow up

  3. Jenna Snow
    December 23, 2017 / 9:24 am

    Love your blog!! Your youtube as well!! You need your own food network show next!

Leave a Reply

Your email address will not be published. Required fields are marked *