Pumpkin Coffee Cake

What’s your favorite pumpkin recipe!!? Have you tried my Pumpkin Creamed Cold Foam or my Pumpkin Bread recipe? Well, if you haven’t – you need to (and don’t forget to tag me!) but you need to try this Pumpkin Coffee Cake recipe.. it’s like really good!

If there is one thing I want to be known for (besides my love for Jesus… ) it’s my pumpkin recipes! I have a lot of them and boy do I really love each of them.

What is so special about this Pumpkin Coffee Cake Recipe?

I LOVE that this recipe uses a box mix and just adds 2 tablespoons pumpkin pie spice and 1/2 cup of pumpkin purée!

Pro Tip with the Coffee Cake Box Mix…

Make sure you half the other liquids (oil and water) in the recipe! You do this because Pumpkin Purée has quite a bit of water in it. Think about zucchini or squash and how “mushy” they get when you cook them… it’s because their water content is pretty high. Same with pumpkin. Because you are adding pumpkin to the recipe, you can remove some of the water to even things out. (again, i’m not a baker.. but it works for me!) Also, did you know that pumpkin is a great substitute for oil or butter when recipes call for it? Just food for thought!

Pumpkin Coffee Cake

This recipe really is super easy and is so tasty! I took it to the lake a few weeks ago and we gobbled it up!! It’s one of those box mixes that you should always keep in your pantry as a staple for when friends and family come over, but that you can spice up with a little something extra during different times of the year!! So… you need to make it, take it and don’t forget to tag me!!

Here is my Instagram Reel for you to watch:

Pumpkin Coffee Cake
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Pumpkin Coffee Cake

Pumpkin Coffee Cake


  • Author: Abby
Scale

Ingredients

  • Krusteaz Coffee Cake Mix (you will need oil and 1 egg per the box)
  • 1/2 cup of Pumpkin Purée
  • 2 tablespoons of Pumpkin Pie Spice

Instructions

  1. Preheat the oven to 350 and grease a baking dish. 
  2. Combine the ingredients per the instructions on the back of the box BUT half the oil and water ingredients. 
  3. Add pumpkin purée and pumpkin pie spice. 
  4. Fill the baking dish per the instructions on the box.
  5. Bake per the instructions on the box. 
  6. Enjoy with a cup of coffee, per Abby’s instructions 🙂 

Here are some other Pumpkin Recipes:

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Pumpkin Creamed Foam

It’s Pumpkin Spice Day!!! I can not resist a good PSL Creamed Foam for my morning coffee and albeit you can’t either!!

PSL

All that that means is that that #starbucks is releasing their #pumpkinspicelatte!! And if I have learned anything, according to instagram… half of you are freaking out that it’s still 100 degrees and still actually fall! And the other half is saying I’m so ready for fall!

This Creamed Cold Foam is a fraction of the price of #starbucks… and it’s better!!! You can thank me later!! I actually calculated it and it cost me $.38 per serving!

This Pumpkin Spice Creamed Foam cost me less than FIFTY cents!! Did you know that Starbucks is charging you north of FIVE DOLLARS!!!

I’m telling you this Pumpkin Creamed Foam is perfect for the fall and lasts 5-7 days in the fridge. Remember, as with any leftovers you have, it might settle and will take a quick little whisk to refresh it and it will be good as new and super tasty!

But the best part of this recipe is that @beasthealth is literally the best blender I’ve ever used! I have more smoothies coming your way, but I couldn’t resist introducing you to my blender with a #PSL recipe!!!

Shop the Beast Health Blender for this PSL Creamed Foam (you won’t regret it!)

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Pumpkin Spice Creamed Foam

PSL Creamed Foam


  • Author: Abby
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 2 tsp. vanilla extract
  • 3 tablespoons pumpkin puree
  • 2 tsp. pumpkin pie spice

Instructions

  1. Whisk together the ingredients… if you have a Beast Health… use that!
  2. Cover and place in refrigerator for up to 1 week and serve on top of your cold brew or hot coffee!!

Notes

  • Creamed Cold Foam will be good for up to 1 week!

Check out these other favorite Pumpkin Spice Recipes!

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Vegetarian Stuffing

Vegetarian Stuffing
Vegetarian Stuffing

I love all of the food during the holidays, but this year things are hitting a bit differently. 🤪🫣 I’m trying to be a bit healthier (which is why I’m #Partnering with Ancient Harvest) where I can, so I decided to try my hand at a vegetarian stuffing twist on my favorite… Sausage and Sage Stuffing.

All I have to say is this stuff is so good (see what I did there 😂😂). I used sage and thyme in the sautéed veggies and then added the traditional quinoa and finally topping the squash stuffing off with pom seeds which was just glorious!

Pro Tip: When you cook your acorn squash, put a bit of brown sugar or maple syrup right on top! You’ll thank me later 🥰🥰

I’m not great at rice, or even pasta, but there is something about quinoa that I love. I love how Ancient Harvest Quinoa (and their blends!) just soak up the water and it’s basically fool proof! And it adds so much great texture to every meal – not to mention it’s nutrient-dense and organic! Like whoa this vegetarian stuffing is perfect for Thanksgiving!

Super excited to bring this recipe to you guys because it really is really tasty. If you make it make sure to tag me on Instagram or let me know what you think in the comments!

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Vegetarian Stuffing

Vegetarian Stuffing


  • Author: Abby Turner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
Scale

Ingredients

  • 3 Acorn Squash, halved
  • 1 cup dry quinoa
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • Olive Oil for spritzing the acorn squash
  • 1 white onion , finely diced
  • 1 stalk celery , finely diced
  • 1 large apple , diced
  • 1/2 sweet potato, diced (optional)
  • 8 ounces cremini mushrooms , diced
  • 3 cloves garlic , minced
  • 2 teaspoons sage
  • 2 teaspoons thyme

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut a thin slice off the bottom and top of each squash to create two flat edges (be careful not to cut too much or you will create a hole in the bottom). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  3. Place the squash on a baking sheet, cut-side up. Spray Olive Oil (or brush) the flesh of the acorn squash and sprinkle with salt & pepper and sprinkle brown sugar lightly around all of the edges.
  4. Add the quinoa and water to a medium pot and cook per instructions on Ancient Harvest packaging.
  5. In a large pan, heat butter over medium heat and sauté the mushrooms, sweet potato, garlic, and onion, celery, apples until softened. About 5-6 minutes.
  6. Add the sage and thyme and add the quinoa. Combine well so the quinoa picks up on all that flavor!!
  7. When the squash is ready, fill with the stuffing mixture.  Put everything back in the oven for maybe 10 minutes to get the quinoa a bit crispy and then top off with fresh pomegranate arils and enjoy!

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Pecan Pie Truffles

These Pecan Pie Truffles are literally something you will love! Not only is it the easiest Pecan Pie Hack ever, but it also takes one 10″ Pecan Pie and it makes enough to serve 30! I mean can you imagine only having to buy 1 Pecan Pie and instead of feeding 8… you are feeding four times as many people? Talk about value! Also, these truffles are super tasty and are super easy to make.

There is a fun reel on my Instagram you should go check out!!

You are going to take your Pecan Pie and scoop out all of the Pecan Pie filling as well as the edges. Because the bottom and sides of the pie are soggy from being baked with the Pecan Pie, we won’t use those! Put everything in your stand mixer to mix it up!

Then, put 2 sleeves of Graham Crackers in your stand mixer and get the crackers really mixed up. At this point, your mixture should be the consistency of a paste. Start forming your balls!

Pro Tip for the Truffles

At this point, I like to take cooking spray and spray my hands a bit, I found it made it a lot easier to roll the balls! I made about 24 balls and still had nearly half of the mixture leftover! Put them on Parchment Paper on a cooking sheet and then put in the freezer until frozen. It only took mine 25 minutes to freeze!

Once frozen, melt your cooking chocolate and pulse your pecans in your food processor (I prefer the Ghiradelli’s melting chocolate – dark chocolate is the best for these truffles!). Start covering your balls with chocolate and then sprinkling the crushed pecans on top!

In my pictures, I think I actually got my pecans too fine for the sprinkle on top. They were almost a dusting instead of small chunks of pecans, that was NOT my intent.

I served my truffles in mini cupcake liners and they were so cute!!

These were a hit at my Friendsgiving, let me know what you think in the comments below!

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Pecan Pie Truffles


  • Author: Abby Turner
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes, at least
  • Total Time: 1 hour
  • Yield: 48 balls 1x
Scale

Ingredients

  • 1 10″ store bought pecan pie
  • 2 sleeves of graham crackers
  • 10 ounces melting dark chocolate
  • 1 cup fresh pecans

Instructions

  1. Scoop out pecan pie mixture and edges of pie from pie and put in stand mixer and mix on medium until well combined.
  2. Add 2 sleeves of graham crackers and mix on medium until paste consistency.
  3. Roll mixture into 1/2″ sized balls (about 1 tbsp size) and place on parchment paper lined cooking sheet.
  4. Freeze balls until frozen.
  5. Melt your melting chocolate according to package.
  6. Pulse fresh pecans in food processor until minced finely, to desired consistency.
  7. Using fork, cover frozen pecan pie balls in dark chocolate and sprinkle pecan on top and let harden on parchment paper.
  8. Once hardened, serve in mini cupcake liners!
  9. Enjoy!

Love the truffles? Check out these other fun Friendsgiving Recipes

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Pumkin & Ricotta Stuffed Shells

Pumpkin and Ricotta Shells

You are going to love my new Pumpkin Dinner Recipe! Adding pumpkin to a staple meal, is one of my favorite things to do during the fall! Stuffed Shells are fun, they can be pretty time consuming, but if you are like me I love the cheese in pasta more than the sauce which is exactly how this recipe is! The Pumpkin and Ricotta inside these pasta shells is super tasty. It’s so smooth and creamy but also kind of nutty with the parmesan cheese. You won’t regret adding this to your weekly rotation. Trust me!

One of the things that you need to know when you make this Pumpkin Dinner Meal Recipe is that you don’t necessarily need a piping bag, you just need a ziplock and a cup! When you add the ricotta and pumpkin mixture to the bag, make sure you place the bag in a large glass. It’s super easy to spoon the mixture right into the bag without having to make a huge mess!

Pro Tip: when making this Pumpkin Dinner Recipe make sure you cut a small hole in the piping bag first and then continue to cut bigger holes until you get to your desired size! Trust me – you’ll thank me later!

Pumpkin and Ricotta Shells

Once you make stuff the shells and before you put this Pumpkin Recipe in the oven at 350 for 20 minutes, make sure you top it with enough Mozzarella cheese! Make this sucker cheesy – it’s the only way to make it!

Check out my Instagram Reel on how to make this delicious Pumpkin Dinner Recipe!

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Pumpkin and Ricotta Shells

Pumkin & Ricotta Stuffed Shells


  • Author: Abby
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
Scale

Ingredients

  • 1 (12-ounce) box Jumbo Shells (about 40 shells)
  • 1 tbsp Olive Oil
  • 1 (15-ounce) can pumpkin pureé
  • 2 1/2 cups ricotta
  • 1 egg white
  • 1 cup Grated Parmesan Cheese
  • 8 ounce pkg Mozzarella cheese
  • 1 tbsp minced Garlic
  • 2 tbsp pumpkin pie spice
  • 2 tbsp chopped sage
  • Salt and Pepper to taste (1 tsp each)

Pasta Sauce:

  • 1 25 ounce jar of favorite pasta sauce
  • 12 ounces lean ground beef
  • 1 tbsp garlic powder
  • 1/4 cup white onion

Instructions

  1. Boil pasta per directions on package. Drain. Arrange on a baking sheet to cool.
  2. Preheat oven to 350˚F.
  3. Combine pumpkin, ricotta, egg white, Spices, Parmesan cheese, garlic, sage, salt and pepper in a large mixing bowl. Stir until full mixed up!
  4. Pour 3/4 of the sauce evenly into baking dish. Fill each shell with the pumpkin-cheese mixture. Divide and arrange shells evenly between the two dishes.
  5. Top shells with remaining sauce and mozzarella cheese.
  6. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until hot and bubbly. I usually like to Broil mine for a little bit to get the cheese all nice a bubbly!
  7. Remove shells and let cool for 5 minutes and then enjoy with garlic bread!

  • Category: Pumpkin Dinner
  • Method: Cooking
  • Cuisine: Italian

Enjoy these other Pumpkin Recipes:

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How full is your cup?

To be honest, I’ve been working on my 2022 goals for about two months, and I am someone who loves a checklist. I felt the Lord leading me to a single picture when I thought and prayed over 2022, and it was kind of weird… a picture of an elephant under a waterfall. How weird is that? The more I thought about and pondered that image – I began to think about the word saturated.

Let’s take a deep dive into the word Saturate

The Hebrew translation of the word Saturate is Ravah (“raw-vah”) and can be translated a number of ways like satisfied, abundanThe Hebrew translation of the word Saturate is Ravah (“raw-vah”) and can be translated several ways like satisfied, abundant, filled up and my favorite soaked. It is used 14 times in the Old Testament. Side note if you have heard me talk about the ‘hidden mickeys’ in scripture – here are 2! 7 is the perfect number and in both instances – God has used it in multiples of 7! must be important! 

In the English language, the word saturate means to soak thoroughly so that no more can be added. I began to think about that elephant. What if I lived my life like that? The water pouring on the elephant like Jesus’ goodness and direction and mercy pours on me? How can I live my life like that?

When we sit with Jesus, we become soaked. We sit and wait to receive more of Him. Think about that when reading these verses:

Psalm 16:11 says, “In Thy presence is fullness of joy.”

Malachi 3:10 Bring ye all the tithes into the storehouse, that there may be meat in mine house, and prove me now herewith, saith the Lord of hosts, if I will not open you the windows of heaven, and pour you out a blessing, that there shall not be room enough to receive it.”

Matthew 7:7-8 “Keep on asking, and you will receive what you ask for. Keep on seeking, and you will find. Keep on knocking, and the door will be opened to you.  For everyone who asks, receives. Everyone who seeks, finds. And to everyone who knocks, the door will be opened.

Jeremiah 31:14 “The priests will enjoy abundance, and my people will feast on my good gifts. I, the LORD, have spoken!”

I want to sit in that place with Jesus. For instance, imagine being so full of God that I am filled with His goodness and His joy is overflowing out of me. Wow! In Proverbs (11:25 NLT), it says that those who refresh others will themselves be refreshed.

My prayer over saturation in my soul this year is this:

Lord, show me how to saturate every single part of my life in prayer, in faith, in love and in the blessing of others. Give me a heart that is thankful, not taking any party of the journey we walk together for granted. Thank you for your unconditional love, grace and mercy and how You promise your consistent outpouring of love and direction. As I start each day, draw me closer to you, fill my soul with your goodness so I overflow with more of your anointing power and draw others closer to you. Amen.

But can I be honest? As often as I pray that prayer, it boils down to my desire and effort to be saturated. It will be a daily process of seeking God, waiting in His presence and becoming saturated through the overflow of the Spirit. I want to be drenched in God’s presence every single day.

So what does that mean for my year?

As I think about becoming that elephant… I think about having my hands wide open. As a result, I spent the first 31 days of the year – the entire month of January – fasting with Jesus, sitting with Him daily with my hands open.


A lot has happened in January. I started the year off sick. It has been one week of chaos after another. Finally, I have been building since 2020 and was supposed to move into in November 2021 will not be ready until April 2022. However, in a long story that I am going to make very brief and maybe go into later… I packed up and sold my belongings and moved to Nashville in August to spend time in Solitude with Jesus until my house was ready in November.

Well, that did not happen. For the last 90 days, I have been living in transition on friends’ couches, and it has been an experience. And not an experience I would encourage anyone to endure. I am ready for consistency, but one thing Jesus has had me sit in and be saturated by His goodness and rely on Him instead of my planner or the process in my head.

What’s next?

As I move through this year, I will choose to be that elephant and bask, sit, enjoy and be saturated by the Lord’s goodness. It will not always be fun. For example, think about sitting under a waterfall; water can be cold, sometimes there is so much water you slip and fall, and even other times when the waterfall does not gush with water. No matter the experience under the waterfall, one thing remains the same, you will get wet.

In Paul’s words… And let us run with endurance the race God has set before us… and let us not give up.

Happy 2022 friends.

Check out my other blog posts:

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Remember זָכַר : A Year in Review

Every December I take stock of my year, what I’ve learned, the blessings I’ve received and pray through how God wants to use me in the upcoming year. Last year, my word of the year that God placed on my heart was Remember.

זָכַר | translated simply means to make careful recount or mindful mention continuously.

In the Hebrew scriptures, zakar is often used in expressions about God “remembering” His covenant with His people (Gen. 9:15-16; Exod. 6:5; Lev. 26:42, 45; Ps. 105:8, 42; 106:45; Ezek. 16:60).

Remembrance has a special meaning in the Gospel of John [1, p. 51]. On the eve of His crucifixion, Jesus promises His disciples that the Holy Spirit would help them to remember what he had taught them:

“But the Comforter, which is the Holy Spirit, whom the Father will send in my name, he shall teach you all things, and bring all things to your remembrance, whatsoever I have said unto you'” (John 14:26).

Throughout scripture we see the importance of remembering what God has done for us, however, we can oftentimes be distracted by the busy-ness of life to have careful recount or mindful mention of what God has taught us in our life or how He has shown up in our life.

The Lord told the Israelites, back when they were wandering in the desert after being rescued from Egypt, to be careful to remember all the Lord had done for them. They were entering the promised land. God knew that life would get in the way, that it would be easy to forget what God had done for them and how it was He and He alone who delivered them out of slavery, who preserved them in the wilderness, and who brought them into the promised land. 

Be careful not to forget the Lord who brought you out of Egypt, that place of slavery. – Deuteronomy 6:12

In remembering God’s works in Scripture and our lives, we are strengthened in our faith. A strengthened faith results in praise that comes more easily and prayers that flow more readily. Ultimately, we are better equipped to strengthen the faith of others and glorify God in our remembering. 

This year has been a year full of ups and downs. I launched a book in the middle of a pandemic, battled doubts, insecurities and was overwhelmed with feelings of inadequacies throughout most of the year – but through all of it – there was one very constant practice in my life… I practiced remembrance.

As we remember what Jesus has done for us and how He has continually shown up for us, it enables us to stop focusing on impossibility and instead focus on the God who does the impossible.

Remembering specific ways that God has shown up in your life will strengthen your faith. Instead of focusing on how hard life can be… As we remember what Jesus has done for us and how He has continually shown up for us, it enables us to stop focusing on impossibility and instead focus on the God who does the impossible.

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Pumpkin Chili

There is just something about October that makes me want to grab my big dutch oven and make a big pot of chili! Maybe it’s that the crisp air is finally surrounding us or maybe it’s just that it’s National Chili Month and I’m ready for the crisp air. (because in Arkansas, October is usually the most bi-polar month of the entire year!)

All that to say, I both love and roll my eyes when Starbucks brings Pumpkin flavor out in August. Don’t get me wrong, I love Pumpkin in the fall… But in August, September October and even some of November it is HOT in Arkansas. Needless to say, it’s still fun to make chili and invite your friends over (just make sure you turn the thermostat down so you don’t overheat!)

Interesting fact: Did you know that the Midwest (Nebraska, Colorado, Washington) serve Chili with Cinnamon Rolls? So I decided to try it out… it’s amazing and very tasty! So pull out that Pillsbury container and serve ’em up!

I decided to add Pumpkin to a fun Chili recipe… and my secret ingredient… Chipotle Chili Powder. It is a GAME changer! (plus cumin and a few other spices…l but the Chipotle Chili Powder really does make a difference!)

Oh and pro tip: toast the spices in your fry pan for just a few minutes until they begin to aerate and become fragrant… you and your chili will thank me! Just be sure not to burn them!

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Pumpkin Chili

Pumpkin Chili


  • Author: Abby
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 46 servings 1x

Description

There is something about October that makes me want to grab my dutch oven and whip up some chili! And we are adding pumpkin to this one!


Scale

Ingredients

  • 1 lb. Uncooked Ground Turkey
  • 1 White Onion, diced
  • 3 tbsp Garlic Paste
  • 2 Large Carrots, sliced into medallions
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper ,chopped
  • 1 15 oz. can Pumpkin Puree
  • 1 15 oz. can Pinto Beans
  • 1 15 oz. can Kidney Beans
  • 3 cups Chicken Broth or Bone Broth

Seasoning

  • 1 tbsp Chili Powder
  • 2 tsp Cumin Powder
  • 1½ tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1 tsp Salt
  • ¼ tsp. Ground Black Pepper

Garnish

  • 2 Green Onion, chopped
  • 1/2 cup Cheddar Cheese shredded, chopped
  • 1 cup Sour Cream

Instructions

  1. Over medium-high heat, heat olive oil with peppers and carrots until soft.
  2. Add onions and garlic paste until translucent.
  3. Brown ground turkey with seasoning blend
  4. Add turkey to vegetable mix in dutch oven and stir to combine.
  5. Add broth, beans, and pumpkin puree and mix.
  6. Put the lid on the dutch oven, when the chili is boiling, lower the heat to medium-low. Let the chili simmer for around 20 minutes, or until you have reached the desired consistency.
  7. Let the chili cool down for 5 minutes before serving.
  8. Enjoy!

  • Category: Soup
  • Cuisine: Southern

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner recipes check these out:

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Pesto and Veggie Tortellini

Tis the season for fresh fall soups!

This Veggie and Pesto Tortellini is perfect for a night in or a fun fall party! I really enjoy making fresh fall soups, I think it’s because they are so easy and come together really fast.  Like, it is hard to mess up a soup.  

The majority of the fresh fall soups that I make usually have a cream base in them.  But I’m trying to cut calories and make healthier choices which led me to this little guy.  

The base of this is an onion and garlic seasoned broth.  I really like to use a chicken bone broth, but your generic chicken broth will work too!   See… it’s easy to make changes to recipes!!  You got this! 

One thing I do want to give you a tip on it using water to supplement your broth.  My recipes use equal parts water and broth.  If you want a richer broth – go all in on broth and no water… you get the idea! 

Fresh Fall Soups give me all the feels when it comes to bringing people together and gathering for an evening of fellowship and conversation.  I hope you plan on making this recipe and enjoying it with some of you gal pals!!   

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Pesto and Veggie Tortellini

Pesto and Veggie Tortellini


  • Author: Abby

Description

Fresh Fall Soups like this Veggie and Pesto Tortellini make me wish fall was year round!


Scale

Ingredients

  • 1 head garlic or 1 tablespoon of minced garlic or 1 tablespoon of garlic paste
  • 3 tbsp. olive oil, divided
  • 1/2 cup white onion, diced
  • 1 cup Chicken Broth (bone broth also works for higher protein content)
  • 1 cups pulled rotisserie chicken
  • 1 (15.5-ounce) can dark red kidney beans, rinsed
  • 2 large carrots, sliced into medallions
  • 1/4 tsp. Garlic salt, for carrots
  • 1 (9-ounce) package fresh four-cheese tortellini (i also like the spinach and cheese tortellini for this!)
  • 1 bunch curly kale, stems discarded and leaves torn
  • 2 tablespoons mixed herb seasoning (I love 21 Seasoning Salute from Trader Joe’s or just a basic Italian Herb Blend)
  • Pesto and Shaved Parmesan for Serving

Instructions

  1. In a large pot over medium-high heat combine 2 tablespoons of olive oil, garlic and 1/2 cup of chopped white onion.  Cook until onion is fragrant. Avoid burning the garlic. (I like to use Garlic Paste as I find it doesn’t burn as badly.)
  2. While that’s cooking, coat your carrots in olive oil and garlic salt, then roast them in an air-fryer on 390 for 8 minutes.  If you don’t have an air fryer, roast your carrots for 25 minutes on a sheet pan in an oven on 400 degrees F.
  3. When onions become fragrant toss in rotisserie chicken, carrots, red kidney beans and toss for 3 minutes.
  4. Add 1 cup chicken broth and 1 cup of water and your 2 tablespoons of mixed herb seasoning in your pot. If you would like a “soupier” soup – there will be a time to supplement your soup later.
  5. Bring to a simmer and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. At this point if you want to add more chicken broth, do that 1/2 cup at a time.
  6. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and serve with Pesto and shaved Parmesan.

Looking for other fun dinner recipes check these out:

So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends? 

I would love for you to share your awesome creations with me on Instagram!  Just tag #atabletopaffair

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Grapefruit & Sage Spritzer


A good Fall Cocktail is a MUST!

I’ve always been a fan of easy shortcuts that don’t sacrifice great taste! That’s why I’m loving this #partnership with @Spritz Society! Their Rose spritzers are natural and full of flavor!! They have fizz and a bit of sweetness that pair with fun mixers for a great cocktail!! (Are are low calorie!!!)

Grapefruit & Sage Spritzer
Grapefruit & Sage Spritzer | Fall Cocktail

Have you ever been in a bind and, knowing you are going to have people over, have no idea what to do with drinks? I mean – I am an avid Sweet Tea and Punch girl… but sometimes when you are having adults over for a Fall get-together or Friendsgiving, you want a little something special…. that is where this Fall Cocktail comes in!

This Grapefruit and Sage cocktail mixes the sage with simple syrup and tops it off with the hint of Grapefruit from the Spritz Society can!!!

Grapefruit & Sage Spritzer
Grapefruit & Sage Spritzer | Fall Cocktail

This Fall Cocktail is a perfect transition drink! And it’s easy too!!

So easy it’s almost unreal!! You can also do the same thing with their Blood Orange, Pineapple and Lemonade flavors!!

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Grapefruit & Sage Spritzer


  • Author: Abby Turner

Description

What an easy cocktail recipe for the Fall!  I am in love with this super easy hack using Spritz can!


Scale

Ingredients

  • For the Simple Syrup:
    • 1 cup sugar
    • 1 cup water
    • 2 bunches of fresh sage leaves
  • For the Cocktail:
    • Pink grapefruit juice
    • Sage simple syrup (see above)
    • Ice cubes
    • Grapefruit Spritz Society Rosé
    • Fresh sage leaves

Instructions

  1. Make the simple syrup. Combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for 30 seconds more. Then remove the saucepan from the heat and set it aside to cool. Once the simple syrup has cooled to room temperature, remove and discard the sage. Transfer the simple syrup to a clean re-sealable container and store it in your refrigerator until you are ready to use it. Keeps for up to 2 weeks.
  2. Make the cocktails. For a single cocktail, shake 3 ounces (6 tablespoons) grapefruit juice, 2 ounces of simple syrup. Strain into a glass with fresh ice. Top with can of Spritz Society Grapefruit Rosé. Garnish with fresh sage leaves and a slice of grapefruit, if desired. Serve immediately.

Checkout these other Fall Recipes to pair with this drink!

So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends? 

I would love for you to share your awesome creations with me on Instagram!  Just tag #atabletopaffair

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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