Cinco de Mayo is another fun excuse to throw a party and make some festive food and drinks!  Here are some of my favorite recipes that I make all summer long for parties!

Mango Salsa Recipe

Ingredients

2 Mangos

1 Red Pepper

1 Green Pepper

2 Jalapenos

1 Small Red Onion

1 Small Bunch of Cilantro

Juice of 1 Lime

Pinch of Salt

Directions

1.) Chop mangos, red pepper, green pepper, jalapenos, red onion, and cilantro

2.)  Mix all together in a medium bowl

3.)  Juice the lime over the salsa mixture and add salt

4.)  Mix and Enjoy

**You can eat right away but I always refrigerate for at least an hour before serving

Margarita Cheesecake Bites

No Bake Margarita Cheesecake Bites

Peplum Top

Leggings

You know I love a good party and a reason to entertain.  Just because we are at home in quarantine doesn’t mean you still can’t throw a little party at home.  In our house tonight we are having a video game party with homemade pizza and appetizers!  The kids love it!  I have been trying out new recipes lately and here are a few of my favorite party food recipes!

Plus a party at home especially in quarantine is not complete without a fun cocktail and dessert!  Check out my single serve Prosecco Pink Lemonade drink!  For dessert we are going to have an ice cream bar!  The kids love making their own sundaes!

Mexican Corn Salad

Ingredients

1 Bag of frozen Sweet Corn

1 Small Red Onion, diced

1 Red Pepper, diced

2-3 Jalapeno’s, diced

1 Bunch of Cilantro, chopped

1/2 cup of Queso Fresco Cheese, crumbled

2 TBSP. Olive Oil

Dressing

3 TBSP. Sour Cream

2 TBSP. Mayo

Juice of 1 Lime

1/2 tsp Cumin

1/2 tsp. Paprika

1/2 tsp. Chipotle Chili Powder

1/2 tsp. Salt

Directions

1.)  Heat Olive Oil in a skillet over medium heat.  Add corn and cook until golden brown (you can also grill corn cobs) about 10 minutes

2.)  Chop Red Onion, Red Pepper, Jalapenos and Cilantro.  Add to a medium bowl and add Corn and Queso Fresco Cheese

3.)  In a separate bowl mix all dressing ingredients together.  Whisk until creamy

4.)  Pour dressing over corn mixture and mix all ingredients together

5.)  Top with additional crumbled Queso Fresco

6.)  Place in fridge until ready to serve (you can serve hot or cold)

**Serve as a side dish when you grill out or would be great served as corn salsa with chips

Prosecco Lemonade Punch

Ingredients

1 Can of Frozen Pink Lemonade

1  2 Liter Bottle of Sprite Zero

1-2 Bottles of Champagne (I used 2 Bottles of Prosecco)

1 Bag of Frozen Strawberries (they add flavor and act as ice)

**To make an individual glass of this punch follow this recipe

1/2 Can of Sprite

1/2 Cup of Pink Lemonade (Ready to serve juice)

1 Cup of Prosecco

Handful of strawberries

Arancini (Rice Balls)

Recipe from Joanna Gaines

Magnolia Table 2 Cookbook

I have been trying out some new side dish recipes that will go great with summer picnics and grilling!  I made this creamy sweet corn with pancetta that was inspired from a recipe in Giada De Laurentiis Giada’s Italy cookbook. (Here is a link for her cookbook, you will love it) This side dish was a huge hit in our house.  I changed a few ingredients.

Creamy Corn with Pancetta

Inspired by Giada De Laurentiis recipe from Giada’s Italy

Ingredients

2 Tablespoons Olive Oil

1/4 pound Pancetta, diced

1 Onion, chopped

1 tsp. Red Pepper Flakes

1 Bag of Frozen Corn (I used golden and white corn mix)

1 Container of Mascarpone Cheese

1 Cup of Parmesan Cheese

Handful of Basil, Chopped

Salt and Pepper to taste

Directions

1.)  In a large skillet heat Olive Oil and then add Pancetta.  Stir and cook until crispy

2.)  Add in Onion and cook until softened, about 5 minutes

3.)  Add in Corn, Red Pepper Flakes, Salt and Pepper, Mascarpone Cheese, and Parmesan Cheese.  Stir until creamy

4.)  Remove from heat and add in Basil

Greek Salad Recipe

Ingredients

1 Cucumber, diced

1 Container Cherry Tomatoes

1/2 of a small Red Onion

1/4 Cup of Pine Nuts, toasted

1/2 Cup of Feta Cheese

Vinaigrette Dressing

1/2 Cup of Olive Oil

1/4 Cup of Red Wine Vinegar

1 TBSP. Oregano

1 Clove of Garlic, minced

1 tsp. Dry Mustard

Salt and Pepper to Taste

Directions

1.)  Dice Cucumber, Tomatoes and Red Onion.  Place in a medium bowl

2.)  In a toaster oven toast Pine Nuts until golden brown

3.)  Mix all vinaigrette ingredients together and whisk until combined

4.)  Add Pine Nuts, Feta Cheese, and Vinaigrette to veggies and mix until combined

Chicken Piccata

Ingredients

4 Boneless/Skinless Chicken Breasts

1 Cup of Flour

1 Stick of Butter

4 TBSP Olive Oil

1 Lemon

1 Cup Chicken Broth

1/4 Cup of Capers

Salt and Pepper

Directions

1.)  Flatten Chicken Breasts and cut in half.  Season with Salt and Pepper

2.)  In a flat dish add Flour, Salt, and Pepper

3.)  Dredge Chicken in Flour

4.)  In a medium skillet heat Butter and Olive Oil.  Once it starts to sizzle add Chicken

5.)  Cook Chicken on each side until golden brown

6.)  Remove Chicken to baking dish

7.)  In your skillet mix pan drippings with Chicken Broth, juice from Lemon, and Capers

8.)  Bring to a boil (you can add a TBSP of flour and whisk into sauce if you want to thicken it up)

9.)  Pour sauce over Chicken and Bake at 350 Degrees for 20 minutes

Lemon Artichoke Orzo 

Ingredients 

1 Package of Orzo Pasta

1 small Onion, diced

1 can of Artichokes, diced

1/4 Cup of Prosciutto, chopped (or you can use Pancetta or Bacon)

1 Cup of Spinach, Chopped

1 Garlic Clove, minced

1 Lemon, Zest and Juiced

4 TBSP Olive Oil

Salt and Pepper to taste

1/2 Cup of Crumbled Feta Cheese

Directions

1.)  Bring a pot of water to a boil and cook Orzo according to package (You can also cook in chicken broth for more flavor)

2.)  Chop Onion, Prosciutto, Artichokes, Spinach and Garlic

3.)  In a medium skillet heat Olive Oil and add Onions, cook until translucent, about 2-3 minutes

4.)  Add in Garlic, Prosciutto, and Artichokes.  Cook another 2-3 minutes.  Add Spinach

5.)  Zest Lemon over skillet, and then add the juice of the lemon.

6.)  Mix in cooked Orzo, stir until all ingredients are combined.  Turn off heat

7.)  Place in serving bowl and sprinkle with Feta Cheese

**Can be served warm or cold

Chili Recipe

Ingredients

1 TBSP Olive Oil

1 lb. Ground Beef

1 Package of Ground Sausage

1 Onion, Chopped

2-3 Jalapeno’s, Chopped

1 Red Pepper, Chopped

1 Garlic Clove, Diced

1 20 oz. Can Diced Tomatoes

1 can Black Beans (Can also use Pinto or Kidney)

1 8 oz. can Tomato Sauce

1 TBSP Cumin

1 TBSP Chili Powder

1 TBSP Chipotle Powder

Salt and Pepper to taste

Toppings

Sour Cream

Cheddar Cheese, Shredded (or cheese of choice)

Jalapenos

Avocados

Directions

1.)  In a large pot over medium heat add the olive oil and onion, red pepper, garlic, and jalapenos.  Cook for 2-3 minutes, stirring occasionally

2.)  Add ground beef and sausage.  Cook until browned

3.)  Stir in Cumin, Chili Powder, Chipotle Powder, Salt & Pepper, Diced Tomatoes, Beans, and Tomato Sauce.  Stir until all combined and bring to a low boil.  Cook uncovered 25-30 minutes.  Stirring Occasionally

4.)  Serve with cornbread and toppings of choice

Jalapeno Cornbread

Ingredients

1 Cup Flour

1 Cup Cornmeal

2/3 Cup Sugar

1 Teaspoon Salt

3 1/2 Teaspoons Baking Powder

3 Tablespoons Honey

1 Egg

1 Cup Milk

1/3 Cup Vegetable Oil

3 Jalapenos (2 finely diced, and one sliced in rounds)

1 Small Onion, Diced

Directions

1.)  Preheat oven to 400 degrees

2.)  Dice 2 Jalapenos and Onion.  Slice 3rd Jalapeno into rounds

3.)  In a large bowl mix together Flour, Cornmeal, Sugar, Salt, and Baking Powder

4.)  Add in Egg, Milk, Honey, Vegetable Oil, Jalapenos, and Onions.  Mix until combined

5.)  Pour mixture into a greased baking dish and top with sliced Jalapenos

6.)  Bake at 400 Degrees for 20-25 minutes

**Once out of the oven I like to drizzle with additional Honey

Ingredients 

1 Package of Meatloaf Mix (it is ground pork, beef, and veal)

1 Small Onion, Diced

1 Clove of Garlic, Diced

1/2 Cup of Parmesan Cheese

1/2 Cup of Italian Breadcrumbs

1 Egg

1 TBSP Basil, Chopped

1 TBSP. Italian Seasoning

1 tsp. Pepper

1 tsp. Salt

2 Jars of Tomato Sauce of your choice

Directions

1.)  Finely dice onion, garlic, and basil

2.)  Place Meatloaf mix in large bowl.  Add in onion, garlic, basil, salt, pepper, Italian seasoning, parmesan cheese, breadcrumbs, and egg

3.)  Mix together with your hands until all ingredients are evenly mixed

4.)  Using your hands or scoop (I use an ice cream scoop) roll mixture into large balls

5.)  Turn crockpot on low and place 1 jar of sauce in crockpot

6.)  Place meatballs in crockpot and cover with 2nd jar of sauce

7.)  Stir meatballs several times

8.)  Serve with pasta of your choice or you can make meatball sandwiches

As you know by know my Mom was a great cook and growing up she  was always sharing her recipes with family and friends.  I still have people telling me a certain recipe of my Mom’s is one of their favorites and when they make her famous dish it reminds them of her.  Her Peach Pie was always one I remember growing up and now it is a favorite of my sisters to make for the family.

Recently I found her Chicken Marsala recipe which is in her handwriting which brought a smile to my face but it also reminded me of the first meal I ever made for Nick back in high school.  On Valentine’s Day with my Mom’s help I made Nick Chicken Marsala and Fettuccine Alfredo.  This meal has become a meal we make together on special occasions.  We open a bottle of wine and enjoy a night together of cooking one of our favorite meals.

Enjoy these three recipes that bring many memories to our family.

Peaches and Cream Pie

Ingredients

3/4 Cup Flour

1 tsp. Baking Powder

1/2 tsp. Salt

1 Box of Cook and Serve Vanilla Pudding

1 Egg

1/2 Cup Milk

1 Can Peach Slices

1 8 oz. Cream Cheese

1/2 Cup Sugar

3 TBSP. Peach Juice

For Topping

1 TBSP. Sugar

1 tsp. Cinnamon

Directions

1.)  Mix Flour, Baking Powder, Salt, Vanilla Pudding Mix, Egg, and Milk together using hand mixer

2.)  Pour into a greased pie pan

3.)  Drain Peaches (reserving 3 TBSP Peach Juice) and place in single layer in pie dish

4.) Using hand mixer mix Cream Cheese, Sugar, and Peach Juice until creamy

5.)  Spread over peaches leaving a 1 inch edge around pie dish

6.)  Mix Sugar and Cinnamon together and sprinkle on top of Cream Cheese Mixture

7.)  Bake at 350 Degrees for 30-35 minutes

Fettuccine Alfredo Recipe

Ingredients

1 Box of Fettuccine Noodles

1 Stick of Butter

1/2 Cup Heavy Cream

2 Cups Parmesan Cheese

Salt and Pepper to taste

Directions

1.)  Cook Pasta according to package

2.)  In saucepan over medium heat melt Butter and add Heavy Cream

3.)  Bring to simmer and add in Parmesan Cheese, stir until melted, remove from heat

4.)  Add cooked Fettuccine Noodles and Salt and Pepper

5.)  Mix together and top with Parmesan Cheese

Chicken Marsala

Ingredients

1 Package of Boneless/Skinless Chicken Breasts

3 Eggs, beaten

1/4 Cup Milk

1/2 Cup Flour

1 1/2 tsp Salt

1 tsp Pepper

3 TBSP Olive Oil

3 TBSP Butter

1 small Onion, Diced

1 Package of Mushrooms, Diced

1 Clove of Garlic, Mashed

1 Cup Marsala Wine

1/2 Cup Chicken Broth

1 Cup Mozzarella Cheese, Grated

Directions

1.)  Flatten Chicken Breasts between two sheets of wax paper using meat tenderizer

2.)  Combine Egg and Milk in Shallow Dish.  In separate dish combine Flour, Salt, and Pepper

3.)  Dip Chicken in Egg Mixture then Flour

4.)  Heat Olive Oil and Butter in skillet.  Brown Chicken pieces on both sides and remove to single layer in baking dish

5.)  Saute Onion, Mushrooms, and Garlic in pan drippings

6.)  Add Marsala Wine and Chicken Broth.  Bring to a boil to reduce liquid

7.)  Pour onion, mushrooms, and wine mixture over chicken

8.)  Top with Mozzarella Cheese and Bake at 350 Degrees for 20-25 minutes

9.)  Serve with Fettuccine Alfredo

Some of my greatest memories of the holidays growing up are actually the smells of Christmas.   My Mom always used to make potpourri on the stove top and I can distinctly remember that sweet smell that filled our house.  I created my own Christmas scent that fills our house during the holiday season.  Below is my recipe.  These also make great hostess or party favor gifts!

Potpourri Recipe

• 1 Orange
• 1 Cup Fresh Cranberries
• 2-3 Sprigs of Pine or Rosemary
• 1 Tablespoon Cloves
• 2-4 Cinnamon Sticks

*Slice orange and place in a medium saucepan with cranberries, pine, cloves, cinnamon sticks, and 2 cups of water

*Simmer mixture and turn heat to low.  Your house will then smell amazing!