Watermelon Prosecco Slushies

Don’t stop reading if you don’t drink Prosecco! I give you a fun twist on this adult beverage later in the post!!

Talk about the heat – today we have a heat index in Arkansas of 110 and it is July 1. WOW! These Watermelon and Prosecco Slushies have the perfect amount of tart, sweet, and spike. I was actually really impressed with how frozen watermelon and a little bit of Prosecco make the best frozen drink. I add a little bit of something extra for a kick… keep reading.

I made this in my new Ninja blender and am obsessed with how quickly it came together.

My baby sister has been talking about watermelon since May. I think if someone could figure out how to get a fresh July tasting Watermelon the entire year they would have a corner in the market that no one has.

This slushie uses 4 simple ingredients.

Watermelon, Prosecco, a dash of sugar, ice (only if you need it), and Lemons. I substitute 1/4 cup Limoncello for the lemons – this also adds a little bit of a spike and makes it a boozier, which in the summer around the pool is never a bad idea. Am I right?

Want a slushie for the entire family?

Use this recipe:

  • 16 ounces Watermelon, frozen – about half of a watermelon
  • 4 cups of something sparkling (sparkling water, ginger ale, sprite, etc..)
  • 1/2 cup of lemonade or just plain lemons if that is your thing!!
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Watermelon Prosecco Slushies

Watermelon Slushie
  • Author: Abby Turner
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 46 large servings 1x
Scale

Ingredients

  • 1/2 Watermelon, 16 ounces cubed and frozen
  • 2 tablespoons of sugar
  • 3 cups of Prosecco
  • 1/4 cup of Limoncello* (or 3 lemons of juice and 1/4 cup of Vodka)

Instructions

  1. Make sure the Watermelon is frozen. 
  2. But everything in a blender and pulse until slushed. 
  3. If needed, add more ice. 
  4. Garnish with Mint

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? 

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The French Trifle

Perfect for 4th of July this French Trifle takes everything wonderful from the English Trifle and spices it up with a few French Twists! I am always looking for ways to make desserts smaller. I live alone and am single and let’s be honest, if there is leftover dessert – I’m eating it. This trifle is perfect for that!

An English Trifle has 4 main components. The custard, the fruit, the lady fingers, and the sherry.

This Trifle switches those up and instead of custard we use Lemon Curd and instead of the lady fingers we use Madelines. I have also mixed sherry with a french jam!

One other difference with the French Trifle is I have found it is more fun to have a trifle that isn’t perfect layers – but is mixed throughout, so every bite isn’t the exact same! You also save a ton of time and ingredients this way!

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French Trifle

French Trifle
  • Author: Abby Turner
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 68 servings 1x
Scale

Ingredients

  • 1216 Madelines
  • 8 ounces cool whip
  • 11 ounces lemon curd
  • 2 tablespoons cooking sherry
  • 1/2 cup Strawberry Preserves
  • 8 ounces Strawberries
  • 8 ounces Blueberries

Instructions

  1. Combine Strawberry preserves and cooking sherry in a bowl. 
  2. Create each layer by placing madelines in, followed by a few dollops of lemon curd, then strawberries and blueberries, topped with strawberry preserve mixture and finally the cool whip. 
  3. Create those layers until your container is filled to the top. 
  4. Garnish with a few Madelines and berries and enjoy with your friends and family! 

Notes

Pro Tip:  Don’t make every layer packed. It will save you ingredients and make every bite a little bit different.

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? 

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Peaches Galore!

Don’t you love when it is peaches season? June 21, 2020 is National Peaches Day and I have some awesome recipes for you! Not to mention, you can sub (or ADD) peaches into my Fruit Salsa or make this Peach Chutney on Avocado Toast!

Peaches can be sweet, they can be savory, and they can also be a snack – which is what I am sharing with you today!

Savory Peaches

This Peaches, Pesto and Burrata Flatbread is easy and comes together in minutes. It is a perfect way to celebrate the summer, make dinner with your kids, or enjoy a nice treat with friends!

Burrata is the best cheese, in my humble opinion. Burrata is a mozzarella cow milk cheese.  The outer shell is solid mozzarella, while the inside contains stracciatella and cream. It is soft and creamy and melts perfectly on this flatbread.

Don’t like Pesto? No worries. Just use Olive Oil.

Pro Tip: Have you ever grilled a peach? It’s amazing and a must do for this recipe. I don’t have a grill, but I do have a cast iron griddle stove top that has a ribbed grill side. You don’t have to grill peaches for very long. Two minutes max on both sides!

Top with some fresh arugula and you this will be a show stopper any night of the week.

Sweet Peaches

This Peach Crumble in a Jar is perfect for a picnic, a backyard party, or even breakfast! Yes, I said it. Breakfast. Keep them in mason jars, put them in the fridge and they are ready whenever you need a sweet pick me up!

These little guys come together super fast and and the topping crumble is to die for. Literally, it is amazing and you need to make them today.

The recipe uses one peach per mason jar – so the recipe is super easy to adjust to however many you want to make.

Snacking Peaches

Using Peach in your Granola… who would have ever thought. But it is super tasty! Honey is the glue for the granola, so the more honey you use, the better the clumps will be.

Granola is perfect on morning yogurt, with ice cream after dinner, or just by itself by the handful.

All of these recipes work great with frozen peaches as well. I even grilled the frozen peaches when they were frozen and they held up great!

Even though peaches are in season in June and July these recipes can be enjoyed all year round!

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? 

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Peach, Burrata & Pesto Flatbread

I use peaches in sweet cobblers and fruit salads all the time. But what about something savory? This Peach, Burrata & Pesto Flatbread is one for the books. It has so much flavor from the pesto and when you grill the peaches… man! The flavor just explodes.

June 21 is National Peaches Day, why not celebrate with all things Peaches! It also happens to be Father’s Day. This means that while Dad is grilling steaks outside by the pool, you can be pop your peaches on there too and make a great appetizer for everyone!

Grilling peaches only takes about 2 minutes on each side and really does explode all of the flavors in the fruit. It really caramelizes and is the best way to eat a peach. And if you love grilled peaches… try grilled Watermelon. You can thank me later!

I did test this recipe with frozen peaches and it works just as well. You don’t even have to thaw the peaches, just put them straight on the grill. Since you are putting the flatbread in the oven that will thaw and cook the peaches for you.

Burrata might be a new cheese for you too! It’s actually a mozzarella… you know that pizza cheese you love so much? Well Burrata is a creamier cow milk cheese. It has a thick mozzarella outer layer and a creamy inside that melts perfectly on a flatbread.

This is really a recipe that takes minutes, is perfect if you want to include your kids in the kitchen and tastes amazing.

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Peach, Burrata & Pesto Flatbread

Peach, Burrata & Pesto Flatbread
  • Author: Abby Turner
Scale

Ingredients

  • 2 cups peaches (frozen or fresh), sliced
  • 2 pieces of naan bead
  • 4 tbsp pesto (or olive oil as a substitute)
  • 6 oz. buratta (23 balls)
  • 2 cups Arugula
  • Honey for drizzle

Instructions

  1. Heat oven to 350.
  2. Using a grill, or a grill grate for your stove, heat with olive oil on medium high and grill both sides of peaches. About 2 minutes per side. 
  3. Brush Naan with Pesto and place in oven for 5-8 minutes until heated and oil absorbed. 
  4. Slice burrata to liking and place on naan with peaches.  Put back in oven for 5-8 minutes until burrata has slightly melted.  You don’t want the burrata to completely melt and spread. 
  5. Add arugula and drizzle with honey. 
  6. Slice and enjoy!

Want more peaches recipes? Try out these!

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? 

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Peach Crumble in a Jar

It’s National Peaches Day and this Peach Crumble is amazing! Who doesn’t love a little snack in the middle of the day? Or a sweet treat ready to eat in minutes. I love to bake these little guys ahead of time, pop them in the fridge and heat them up when I’m ready to enjoy them. National Peaches Day is June 21 – but really, with frozen peaches – you can enjoy this treat all year round.

Peach Crumble
Peach Crumble

And of course – try this recipe with different types of fruits! Blueberries, blackberries, maybe even mixed berry! Yum!! I’m loving all of the fresh fruits that we get to enjoy during the summer time!

There are two components to this recipe.

One: the Crumble.

It comes together sooo quickly. Cold butter mixed with granola, brown sugar and cinnamon.

Two: the Peach goodness

Which also comes together super quickly. Combine chopped/diced peaches with cornstarch, brown sugar, and vanilla.

I use mason jars for everything. They are really easy to make quick snacks in and are super easy clean up. I even use mason jars as my everyday drinking glasses. So if you don’t keep mason jars around the house… invest in some of these. (You can even grab them with Walmart Grocery Delivery or Pickup!)

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Peach Crumble in a Jar

Peach Crumble
  • Author: Abby Turner
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 46 1x
Scale

Ingredients

Peach Goodness

  • 4 cups fresh or frozen peaches (about 1 peach per jar)
  • 2 tbsp cornstarch
  • 3 tbsp brown sugar
  • 1 tsp vanilla

Peach Crumble Topping

  • 1/4 cup brown sugar
  • 1/2 cup old fashioned oats
  • 1 tbsp all purpose flour
  • 4 tbsp cold butter

Instructions

  1. Preheat oven to 350 F. 
  2. Combine peaches with cornstarch, brown sugar, and vanilla and divide into mason jars, filling to the top. 
  3.  Make the crumble topping by using your hands or a wooden spatula to mix until crumbly. Divid on top of each mason jar. 
  4. Bake for 30 minutes. 
  5. Serve with ice cream! 

Looking for more peach recipes? Try these!

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? 

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Peach Granola

Peach Granola – who would have ever thought to put fresh peaches in your granola? This delicious treat will have you making it multiple times this summer!

One thing I love about granola is that it is pretty versatile. It can go in your yogurt, on your ice cream, or it can be eaten by handful! It’s a healthy-ish snack and is really a fun way to incorporate great ingredients like chia seeds, flax, and oats.

In this Granola, I put pecans AND dried cranberries with my peaches. It’s a great recipe to add and subtract ingredients to make it just the way you like.

Pro Tip: Honey is the glue. If you do decide to adjust the recipe for your flavor profile – just make sure you have the right amount of Honey. Really, you can’t go wrong with Honey… am I right?

I hope you enjoy this recipe as much as I do!

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Peach Granola

Peach Granola
  • Author: Abby Turner
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 810 servings 1x
Scale

Ingredients

  • 4 cups old fashioned oats
  • 1 1/2 cups raw pecans
  • 1 cup dried cranberries
  • 2 peaches, diced
  • 3/4 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1 tbsp cinnamon
  • 1 tsp salt

Instructions

  1. Preheat oven to 350 F
  2. In a large bowl, mix together oats pecans, and cranberries. 
  3. Mix the sugar, honey, coconut oil, cinnamon, and salt and stir until everything melts together.  (You might have to toss in the microwave or on the stove quickly to get the coconut oil to melt). 
  4. Mix the oats and the honey mixture until everything is coated and transfer to a baking sheet lined with parchment paper. 
  5. Bake for 30-40 minutes, but don’t stir – it won’t crisp up as nice. 
  6. Store in an airtight container and enjoy!

Want to enjoy more peach recipes? Check them out here!!

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? 

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Spring Charcuterie

It’s that time of year again when charcuterie boards turn bright and colorful with fresh veggies!

Spring Charcuterie
Disclaimer: I share a lot of content on my blog and I love when brands reach out and ask me to use/try and create recipes with their product! I was paid for this blog post, but only after I tried their product and used it and loved it. All thoughts and words are my own and I do use this product.

I do a lot of charcuterie boards over on my instagram. But sometimes instead of the cheeses and meats, it’s nice to have a

light and fresh spring charcuterie board

Spring Charcuterie

I used veggies in my fridge that would normally go on a salad – propped in some Alouette dip. Because why not?! And filled in the rest with @GreatDayFarms hard boiled eggs. 

I hate… well maybe loathe is a better term. Yes! I loathe boiling eggs, the fact that I can purchase hard-boiled eggs on my #Walmart run makes life super easy. And I will take ease over complexity any day.  You can shop here.

What to include on your Spring Charcuterie:

  • Tomatoes
  • radishes
  • Celery
  • Carrots
  • Cucumbers
  • Alouette dip
  • Crackers
  • #GDFHardboiledEggs cut in half with Everything Bagel Seasoning on them!
Spring Charcuterie

#EggceptionallyGreat 

Check out these other great hard-boiled egg recipes!

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Fruit Salsa

Running out of things to make with fruit this summer? I have the solution. This fruit salsa is easy, tasty and will sure to be a win no matter who you have around. There is just something about fruit in the summer that just makes me happy. Maybe it’s how colorful it is, or could be just the ease and versatility of using it in the kitchen. Regardless, I love fruit and adding fruit to anything is a win in my book.

Summer Recipes

Did you miss my Fruit Pizza and Fruit Infused Water Recipes? Check them out and I also put together a fun Summer Recipe Round Up that I think you will love!

To be honest, I’m not the biggest fan of summer. I would much rather be cooped up in a house around a cozy fire with a great book and a warm soup. However, when you give me the refreshing taste of fruit in the summer… I quickly begin to change my mind and jump ship from the winter-bandwagon and become a summer girl.

No matter what type of season you love – I promise this Fruit Salsa will be a winner in your book.

A couple of things to note about the recipe. I really don’t like jalapeños, so depending on the crowd – I won’t use them. Note: They do really make the salsa better – I just am not the biggest fan of spicy! Secondly, I have several friends that do not like cilantro, so I started subbing mint to get a nice additional flavor. This recipe works just as great with mint and I actually prefer it that way.

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Fruit Salsa

Summer Recipes
  • Author: Abby Turner
Scale

Ingredients

  • 2 cups finely diced strawberries
  • 1 mango chopped 
  • 1/4 cup diced red onion
  • 1/8 cup diced jalapeño, seeds removed
  • 2 tablespoons chopped cilantro, I sub this for mint around some people because cilantro can be polarizing.
  • 1 tablespoon honey, I usually add a bit more if I think it needs it.
  • Juice of 1 lime (1 tbsp + a little)

Instructions

  1. Mix everything together and serve!

Notes

Best if made a day ahead because the fruit will naturally soak up all of the flavors and will produce a better salsa.  But will still be delicious if you can’t wait and you need to eat it now!

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? 

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Summer Recipe Round Up

The summer is right around the corner and with the fresh air, pool and lake days, and fun get-togethers with friends – good food is needed – hence my summer recipe roundup. I have taken my favorite recipes and put them together here so it is easy to find and a quick guide to making your summer a blast!

Best summer recipe in the bunch… that is a tough one! I love this fruit pizza and I am a sucker for hot dogs – so that hot dog recipe is super fun.

One this I love about the Summer is the freshness of the ingredients that we can used to make different recipes. I chose these recipes because of the ingredients and how easy they all are.

You know the most important thing is that you continue to build community and I believe one of the best ways to build community is to bring people together around food.

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? 

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Infused Fruit Water

I love a fun drink for a party and infused fruit water help me stay hydrated with a refreshing burst of flavor. Wanting something a little more fancy.. try this spritzer for your party (it’s delicious)!!

Fruit Pizza & Water

I like putting herbs in my fruit water as well! These different combinations make water super flavorful and refreshing for the summer and pair nicely with this Fruit Pizza.

You can make Infused Fruit Water a number of different ways – so I have compiled answers to some commonly asked questions.

Bottom line: you can’t go wrong and this is such a good way to create flavor and stay hydrated when water is somewhat less than exciting.

What should I pair together in water?

Citrus, berries, melons, fresh ginger, and mint are all good choices. You can float the ingredients freely in water or use an infused pitcher.

The pairings I like the most are Cilantro+Lime+Blueberry, Cucumber+Strawberry+Thyme/Mint, and Grapefruit+Rosemary.

Do you eat the fruit in the water?

You absolutely can, but as the fruit is soaked in the water the fruit will begin to lose its sweetness and flavor.

How long does infused water last?

In my opinion, it is best 2-4 hours after you make it. You can totally make it ahead of time and refrigerate, however, the longer the fruit stays submerged the more pulp you will have in the water.

Fruit Water

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? 

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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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