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
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
Spring has sprung and Easter is just a few weeks away so it is the perfect time for a table refresh! We were in need of some new plates and I found these blue gingham and floral plates that will be great all through the summer! They are durable will be a great addition to your entertaining!
I took my spring tablescape and updated a few pieces to create a simple look for Easter! I have everything linked below and the prices are amazing!
Spring Tablescape
Easter Tablescape
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
Ingredients
1 Bag of Rhodes frozen Bread Dough or Rolls
10-12 Slices of Sandwich Pepperoni (or a bag of pizza size pepperoni)
1 Bag of Grated Mozzarella Cheese
2 TBSP. Melted Butter
1 tsp. Garlic
1 tsp. Italian Seasoning
1 Jar Pizza Sauce
**NOTE: You can also use Refrigerated Pizza Dough, and other toppings
Directions:
1.) If using frozen dough let it thaw and knead it into a ball
2.) Flour rolling pin and roll out dough
3.) Once dough is rolled out sprinkle with mozzarella cheese and pepperoni
4.) Tightly roll dough into a jelly roll log
5.) Melt butter and mix in garlic and italian seasoning
6.) Baste butter and seasonings onto the top of the dough
7.) Gently cut dough into 1 inch pieces and place on baking sheet
8.) Bake at 350 Degrees for 15-20 minutes (you want to make sure the dough is golden brown)
9.) Serve with your favorite pizza sauce
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
Tortellini Soup Recipe
Ingredients
1 Onion
1 20 oz. Can of Diced Tomatoes
1 Bag of Fresh Spinach
1 Bag of Frozen Tortellini
4-6 Cups of Chicken Broth (depending on how much soup you want to make)
Salt and Pepper to taste
1 TBSP. Oregano
1 Cup of Parmesan Cheese
Directions
1.) Dice onion and place in stock pot over medium heat. Drizzle with olive oil
2.) Once onions are translucent add in diced tomatoes and let simmer for 2-3 minutes
3.) Now add in your broth and bring to a simmer. Once soup is simmering add in your tortellini and continue to simmer
4.) Chop spinach and add to soup
5.) Add salt, pepper, and oregano. Simmer for another 10 minutes
6.) Serve with fresh grated parmesan cheese and hearty bread
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