Roasted Corn Salsa

I found some fresh corn at a vegetable stand the other day and decided to make a fresh appetizer of Roasted Corn Salsa for dinner. This salsa combines all of the best flavors of cilantro, lime, chipotle chili powder and fresh corn! Be warned though – this salsa is addictive!

Roasted Corn Salsa

To be honest, this is actually a great salsa for tailgates, parties, and get togethers where you need an appetizer to be good for a long time. It doesn’t necessarily need to be warmed up and can be eaten cold or room temp. It is also a great make-ahead dish if you need to prep something the day before.

Pro Tip: Grill your corn on the Stove! (really fires up the flavor on the roasted corn salsa!)

I don’t actually own a barbecue grill (I mean I’m single… what’s a girl to do!) which is why I grilled it on top of the stove. As the corn is roasted on the stove op, the kernels will start to pop (just like popcorn hehe). The kernels – if you don’t watch them – will go everywhere. But let me tell you – the taste is amazing.

One other pro tip: serve this Roasted Corn Salsa with Hint of Lime Tortilla Chips! Really heightens the flavor.
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Roasted Corn Salsa

Summer Recipe
  • Author: Abby Turner
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Ingredients

  • 3 cups of corn – fresh, frozen, or canned
  • 2 tbsp butter/olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1/2 can mild Rotel drained and patted dry
  • ¾ c light sour cream
  • 4 oz crumbled cotija cheese
  • 1/2c chopped green onion
  • 810 Jalapeno slices finely chopped, if desired (I don’t desire these)
  • ½ c fresh cilantro chopped
  • 1 tbsp paprika or taco seasoning
  • 1 tsp garlic salt

Instructions

  1. Heat corn in the microwave according to package instructions or shuck fresh corn off cob. 
  2. Put 3 cups corn in skillet on stove top with butter and roast until corn begins to brown and pop. 
  3. Combine all ingredients in a large bowl and mix together. Refrigerate until ready to serve.
  4. Add a squeeze of lime juice and top with cheese and seasoning just before serving!
  5. Serve with chips and enjoy!
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 hope you do!

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Ham, Cheese & Spinach Breakfast Galette

Leftover ham? Maybe you just need a fun Saturday morning breakfast? Well this, flaky puff pastry breakfast galette is the perfect cradle for the creamy mixture of Ham, Cheese and and Spinach! You need to try these ASAP!!

Ham and Cheese Galette

I had a couple of girlfriends over to watch Hallmark movies on Saturday and made all the fixings. I paired these breakfast galettes with cinnamon rolls, biscuits roasted breakfast potatoes and fresh fruit. I’m usually a breakfast casserole kind of girl – but these were just so easy and once you make them one time – you’ll never go back. They are just that easy.

I paired this breakfast galette with cinnamon rolls, biscuits roasted breakfast potatoes and fresh fruit.

And You know I am all about easy, especially when making breakfast! And these breakfast galettes look fancy and elegant, but are so easy to make (thanks to pre-made puff pastry and store bought diced ham).

I love using Gruyere in my breakfast galette, but it is more of a swiss cheese. A mild white cheddar would be just as tasty!

Ham and Cheese Galette

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Ham, Cheese & Spinach Galette

Ham and Cheese Galette
  • Author: Abby Turner
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 galettes 1x
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Ingredients

  • 2 sheets puff pastry cut into squares
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • salt and pepper, to taste
  • Ground nutmeg
  • 1/2 lb cooked ham, diced
  • 2 cups fresh spinach, rinsed and chopped
  • 1 cup Gruyere cheese, grated

Instructions

  1. Pre-heat your oven to 400°F
  2. For the sauce: Melt butter over medium heat on the stove top. Add flour and salt; cook, stirring frequently,  add milk in 2 steps until the mixture has a gravy-like consistency.
  3. Bring the mixture to boil (about 5 minutes). 
  4. Take off heat and stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.
  5. Arrange the puff pastry squares on a baking sheet greased or lined with parchment paper. Dollop 1 or 2 tablespoons of the mixture, top with grated cheese and close the pockets by folding the corners on top.
  6. Make an egg wash using an egg and 1 spoonful of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. 

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 hope you do!

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Peach Chutney Avocado Toast

I’ve been spending a ton of time at outside and enjoying the cool breeze in the morning on the back porch. So I decided to enjoy a nice summer-y avocado toast. Even though it’s not technically summer, I thought it would be a nice addition to my morning! I hope you enjoy this breakfast, mid-morning, appetizer, snack that really will rock your taste buds!

Peach Chutney Avocado Toast

Pro Tip: I always use a nice thick sourdough for my avocado toast. I know a lot of people love Dave’s Killer Bread – but there is something about a nice sourdough!

On this avocado toast, I have not mashed the avocado but sliced it thinly. In order for you to slice an avocado thinly you need a very sharp knife. My favorite knives are the Global knives and in order to keep them super sharp – make sure you are always cutting on a cutting board and not marble or quartz countertops.

You will love how easy and tasty this toast is and it is a great addition to your morning routine. Not to mention it is healthy-ish!

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Peach Chutney Avocado Toast

Peach Chutney Avocado Toast
  • Author: Abby Turner
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 68 pieces of toast 1x
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Ingredients

  • Sourdough Bread
  • 2 large Ripe Avocados
  • 23 peaches, chopped (2 cups)
  • 1/2c Ricotta Cheese
  • 1/3c shallots (or red onions), chopped
  • 1c cucumber, diced
  • 1/4c fresh mint, chopped
  • 1/2 tsp cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt or more to taste
  • 2 tbsp lime juice (juice of 1 lime)
  •  

Instructions

  1. Toast your sourdough bread.
  2. Dollop Ricotta Cheese onto the bread
  3. Thinly slice the Avocados and fan 1/2 Avocado on each slice of bread 
  4. Combine the rest of the ingredients in a mixing bowl and toss everything together. 
  5. Spoon a generous amount of the chutney over each toast.  
  6. Enjoy!

Notes

For 1 piece of toast, I generally use 2 tbsp of chutney, 1 spoonful of ricotta cheese, and 1/2 of an Avocado – however, this is my rule of thumb and can be altered to your liking. 

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 hope you do!
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Montreal Chicken Legs

Note: I partnered with McCormick Grill Mates on this post for a great dinner recipe.  This is not a required post.  This post is my way of sharing a great recipe using Grill Mates Montreal Chicken Seasoning with you.  #WalmartGrillMates #AvailableAtWalmart

I’m always looking for new ways to make chicken – especially easy ways for dinner.  If you are like me you eat a lot of grilled chicken breast, rotisserie chicken, and chicken nuggets.  Most of the time grilled on the stove top.  Am I right?  

Dinner that is easy and tasty… now that is a bonus!

Chicken is one of the easiest and healthiest meals to make and when you are cooking for your family – fast, easy, and on the table is the most important.  And tasty is a bonus!  Well if you are looking for a fast, easy, tasty chicken recipe for the family – you have come to the right place. 

These chicken legs that I made with McCormick’s Montreal Chicken seasoning turned out absolutely amazing – juicy and really flavorful. Even my sister ate them for dinner (which is a shocker)! And she is super picky!

I marinated raw chicken legs in in a marinade of McCormick’s Seasoning, Dijon Mustard, Lemon, Olive Oil, and Garlic!  

Then I baked the legs for 25 minutes, flipping the legs once at 400 degrees fahrenheit.

Because of the Dijon Mustard in the marinade, I chose a salad kit with the Dijon Vinaigrette to compliment the flavors.

You can find the McCormick’s Grill Mates seasonings in the spice aisle in your Walmart – and let me tell you – the Montreal Chicken Seasoning is amazing. So start there! McCormick seasonings can also be found through Walmart Online Grocery: https://bit.ly/WalmartGrillMates

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Montreal Chicken Legs

  • Author: Abby Turner

Ingredients

• 12 Chicken Legs – Raw

• 1/3 cup  Olive Oil

• 2 Tbsp McCormick’s Grill Mates Montreal Chicken Seasoning

• 2 Tbsp Minced Garlic

• 4 Tbsp fresh parsley finely chopped

• 1 large lemon juice

• 1/4 cup dijon mustard

Instructions

1.In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended. 

2. Transfer chicken legs to large mixing bowl or Ziploc bag.  Pour the marinade over the chicken legs and coat well.  Cover with plastic wrap and put in fridge for 30 minutes.  (the longer you leave the chicken in the fridge, the better the flavor – you can marinade up to 24 hours) 

3. Bake at 400˚F for 25 minutes on both sides of the chicken leg or until chicken is cooked through (internal temperature of 165°F). Note: For a really crispy outer layer – broil on 500˚F for 2-3 minutes, or until desired crispy-ness.

4.         Enjoy!

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 hope you do!

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Virtual Graduation Party

Today, I wanted to share some ideas around celebrating seniors – having a virtual graduation party.  I know this is a little bit different for A Table Top Affair, but I remember all of the memories that were made around the end of the year and just because we can’t physically be together doesn’t mean we can’t celebrate. 

just because we can’t physically be together doesn’t mean we can’t celebrate (via virtual graduation). 

I like to say things can be different but that doesn’t mean they aren’t just as special.

I have three ideas for you today.

One

Create a virtual Senior “potluck” Breakfast and have everyone show up with their baby pictures in the zoom background.  You could even take it a step further and create a Senior Breakfast food that everyone needed to eat together. For example, these delicious sausage and cheese rolls or even simple prep and bake cinnamon rolls from Walmart.  Find more appetizer inspiration here. You can even find some fun Virtual Backgrounds here.

Two

Senior Graduation Trunk Party: I’ve heard of schools doing creative things towards the end of the year – some schools in Texas have Senior Overall Day where they decorate overalls and wear them to school. Well, we aren’t going back to school so that can’t necessarily happen, but what we can do it a Parking Lot Trunk Party! Each senior can decorate their trunk with their favorite things and come and hang out with each other (social distancing of course). An easy way to celebrate, show some personality, and have fun during this time.

Three

Lastly, I am a part of a huge family and no matter what size your family is…you like celebrating each other.  Everyone can still celebrate during social distancing.  Think about having a virtual dinner where everyone shares their favorite memory. 

Source: Pinterest

Pro Tip: You could even set up an outdoor photobooth and throughout the day family members or classmates can come and take pictures in front of it – like they are all “at the party” together.

I hope this gives everyone some fun inspiration of how you can celebrate and make this graduation season even more special.

So do me a favor. When you love this party idea 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 hope you do!

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Browned Butter Scallops

If you are new to A Table Top Affair – one thing you need to know, I love to make an easy dinner that looks fancy. Which sometimes means spicing up my store bought goodies. However, tonight for dinner – we are taking scallops and kale and serving them up for a fancy seafood night (that comes together in just 10 minutes)!

Shhh you don’t have to tell anyone!

I know what you are thinking. Seafood scares me. I’ve never cooked Scallops. This dinner recipe already stresses me out. Do. Not. Stop. Reading.

Scallops are easy to cook on the stove top and do not take long – only 4-5 minutes on each side! But I will walk you through the entire process – step by step. Once you cook them once they will become a staple for dinner in your house! And they are even easier than shrimp!!

I served my Scallops with sautéed kale. I wilted the kale in the pan that I cooked the Scallops in for 45 seconds once I removed the scallops. I used Uncle Ben’s Brown Rice, which took a minute (duh. it’s minute rice).

How to get this dinner meal to come out hot all at the same time?

Prep your plates. I like to lay out my plates so I can serve up the food when it’s ready.
While butter is getting hot on the stove – dry your scallops and season both sides.
While you are cooking the first side of your scallops. Grab your kale and chop into smaller pieces, if desired.
While you are cooking the second side of your scallops cook your Uncle Ben’s Minute Rice in the microwave. Plate your rice.
Take your scallops off and put the scallops on top of your rice.
Put your Kale in the pan and wilt for 45 seconds – then plate – this gives you just enough time to call your friends in from the den or kids down from upstairs and be in the kitchen by the time the kale is plated hot and ready!
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Browned Butter Scallops

You asked for it – an easy weeknight dinner!  These Browned Butter Scallops will leave you wanting more and the best part – they take 10 minutes to make!

  • Author: Abby Turner
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 people 1x
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Seafood
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Ingredients

  • 2 tbsp butter
  • 1 pound jumbo scallops (34 per person)
  • 34 cups kale, chopped
  • 1 pkg Uncle Ben’s Brown Rice
  • 1/2 c Shaved Parmesan, for topping if desired

Instructions

For the Scallops: 

  1. Melt butter in nonstick skillet on medium-high heat.  Avoid burning the butter. 
  2. Pat scallops as DRY as possible.  Sprinkle with salt and put in pan. Note: the scallops should sizzle in the pan, if they don’t your pan should be hotter. 
  3. Cook scallops 4-5  minutes per side.
  4. Serve immediately. 

For Rice: cook according to package and season with salt and pepper, if desired. 

For Kale: Sauté in the skillet with leftover juices from scallops. Serve hot.

Notes

  • Cook scallops on disk sides only – no need to sear all sides like you would do a steak.
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 hope you do!
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Boursin Deviled Eggs

I am a huge fan of Deviled Eggs. Every year when Easter comes around, I get excited because of this side dish. I’ve even been known to make them for a special dinner every once in a while at my house.

I have always made them normal with mustard and mayo. However, this year since COVID-19, I have decided to try something a little bit different.

These deviled eggs are the tastiest and easiest twist on an Easter favorite. And when you love this recipe – try my Deconstructed Deviled Egg Dip!

Before you make these, I want to give you a couple of pointers… some pro tips:

Buy hard-boiled eggs from the store! They are already shelled and everything!

I like to leave the mixture a little more chunky than typical Deviled Eggs.

Since Easter looks a bit different this year, why not try something a little bit different.

Either way it is going to be special. Just because it’s different – doesn’t mean it can’t be special.

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 hope you do!

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Boursin Deviled Eggs

The easiest and tastiest twist to Deviled Eggs.

  • Author: Abby Turner

Ingredients

  •  12 large free-range hard-boiled eggs 
  •  1 cup Garlic and Fine Herbs Boursin Cheese
  •  1/3 cup mayo
  •  1 teaspoon sea salt
  •  3-4 tablespoons crushed crackers to top with

Instructions

  1. Crush the crackers and set aside
  2. Cut the hard-boiled eggs in half lengthwise put yolks in a bowl.
  3. Add the Boursin Cheese, mayo, and salt to the bowl with the yolks and blend until creamy.
  4. Fill the egg whites with the mixture.
  5. Sprinkle the tops of the eggs with crushed crackers.
  6. Enjoy!
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Deconstructed Deviled Eggs Dip

I know that Easter might look a little bit different for everyone this year given COVID-19, but that does not mean it can’t be special. In fact, I think this weekend gives you an egg-cellent opportunity to try out some new easter recipes! I have a ton of great ones here on my blog.

This is one of my newer recipes and I am really liking it and my family even really enjoyed it as well.

It takes my Boursin Deviled Eggs to a whole new level and turns them into an appetizer!

I started by making the Boursin Deviled Egg Mixture and layered that on the bottom of the plate. Then I topped it with some of my favorite things: pickled onions, chopped smoked salmon, parsley, and capers.

Think about making it like a 5 layer Taco Dip. Add everything in layers.

Pro Tip: I used way too big of a plate (probably 14 inches in length). I would use a salad size plate or lunch plate.

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 hope you do!

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Deconstructed Deviled Eggs

The easiest twist to an Easter classic.

  • Author: Abby Turner
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Ingredients

  • 12 hard boiled eggs (buy these pre-boiled, you’ll thank me!) 
  • 1 block of Boursin Cheese
  • 1/3 cup Mayo
  • 1 tsp salt

Toppings: 

  • 1 8 oz package of Smoked Salmon, diced
  • 2 cups (1 full onion) pickled onion
  • 1/2 c chopped parsley
  • 1 4 ounce jar of capers 

Instructions

  • Make the Boursin Deviled Egg mixture – find that recipe here. 
  • Put the mixture on the bottom of the plate. 
  • Top with chopped hard boiled egg whites.
  • Then add the toppings of your choice, one layer at a time. 
  • Finish with parsley and capers! 
  • Serve with crackers

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Spinach and Brie Quesadilla

Most people associate green desserts, hearty Irish dishes that include sausages and potatoes, and of course green beer at Irish pubs with St. Patrick’s Day… but I have a new treat for you! What about a Spinach and Brie Quesadilla on a Spinach and Herb Tortilla? You will love this easy quesadilla with artichokes, brie, spinach, and chicken. It’s super easy and a quick solution for a festive dinner tomorrow night.

Artichoke Hearts can be really hard to cook, but they come pre-marinated in jars on the canned aisle in the grocery store and take a lot of the headache out of this quesadilla. I also used frozen fajita chicken which made this quesadilla even easier and faster!

You’ll start by sautéing the chicken, spinach and artichoke hearts in 3 tbsp of butter and 1 tbsp of minced garlic. Making sure you don’t have the heat on too high so not to burn the garlic. Pro TIp: Garlic Paste is really easy to use if you are nervous about burning your garlic.

Then put the mixture on the Spinach and Herb tortilla and top with 2-3 thin slices of Brie Cheese. Fold in half and put in a fry pan or panini press to melt the cheese and grill the quesadilla in place.

This recipe is such a fun twist on a basic quesadilla and really brings a fun addition to the basic and traditional St. Patrick’s Day meals.

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Spinach and Brie Quesadilla

This Spinach and Brie Quesadilla is such a fun twist on the traditional St. Patrick’s Day foods and not to mention, super easy! 

  • Author: Abby Turner
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Ingredients

  • 3 tbsp butter
  • 1 tbsp minced garlic, or garlic paste
  • 1 8 oz jar (or more) of Marinated Artichoke Hearts, cut into dime sized pieces
  • 2 cups cut chicken
  • 8 oz Brie, thinly sliced 
  • 3 cups fresh spinach
  • Spinach and Herb Tortilla
  • salt and pepper, to taste

Instructions

  1. Heat a non-stick pan, add butter and garlic paste and melt until fragrant. 
  2. Add chicken, chopped artichoke hearts, and spinach and sauté for 3-5 minutes until spinach is fully wilted.  
  3. Take mixture off heat, and put enough to fill the tortilla on one side. 
  4. Place 2-3 thin slices of Brie on top of the mixture, fold the tortilla in half. 
  5. Grill folded tortilla over medium-low heat until brie is melted.  Cut into triangles.
  6. Enjoy! 
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St. Patrick’s Day Rice Krispie Treats

I know, I know… St. Patrick’s Day is tomorrow… and with all of the craziness that is Covid-19 right now, I thought I would bring you a little bit of sunshine in your feed with some festive Rice Krispie Treats.

The more I thought about it – these treats are the perfect stay-at-home activity for your kiddos… or you! For the simple fact that you have to sift through your M&M’s and your Lucky Charms to find all of the green ones! It only took me about 20 minutes, but it is a great activity for the kids and gets them involved!

These are basic Rice Krispie Treats – straight off the back of the cereal box! Super easy and fast except when you finish mixing everything together and go to put it in your greased pan, add your green marshmallows and M&M’s.

Note: If you do put your M&M’s in the mixture and it’s still pretty hot, your candies will melt.

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St. Patrick’s Day Rice Krispie Treats

Easiest way to celebrate St. Patrick’s Day is with your go-to Rice Krispie Treat recipe with an addition of green candies! 

  • Author: Abby Turner
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Ingredients

  • 6 cups Rice Krispie Cereal
  • 3 tbsp butter
  • 1 package Jet Puff Marshmallows
  • 1 cup Green Candies (M&M’s and Lucky Charms)

 

Instructions

1. In large saucepan melt butter over low heat s not to burn the butter. Add marshmallows and stir until completely melted – takes 5-8 minutes. Remove from heat.

2. Add cereal. Stir until everything is coated together.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray and add green candies to the top so not to melt. Enjoy!

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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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