Garlic and Sage Pumpkin Ravioli

Hi, yes, you read this right. Now don’t you stop reading. This ravioli is store bought, and I’m about to show you how an Easy Pumpkin Dinner comes together in minutes. You can take store bought ravioli, make your very own sauce, and wow your guests.

Pumpkin Dinner in minutes. #nomnomnom

My Pumpkin Ravioli came from The Fresh Market, but I’ve also seen it at Trader Joes, Kroger, and Whole Foods. If you are in a big city, you might be able to find some fresh-made at a speciality store.

The garlic butter and Sage sauce come together in minutes. Make sure the Ravioli is al dente before you start this recipe. That usually means putting it in boiling water for 5-7 minutes. It does not take long for Ravioli.

I liked to sauté Rotisserie Chicken and mushrooms in my pan, but you could put anything in there! Chicken is the best decision, in my humble opinion. I mean, it is my recipe – but I want to give you some options to make it yummy!

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Garlic and Sage Pumpkin Ravioli

Garlic and Sage Pumpkin Ravioli


  • Author: Abby Turner
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Ingredients

  • 1 package Pumpkin Ravioli, cooked to al dente
  • 1/4 cup butter
  • 1/8 cup heavy cream or whole milk (additional 1/4 cup cream, in needed)
  • 1 tablespoon minced garlic
  • 2 tablespoons rubbed sage
  • 2 stalks fresh sage, de-stemmed 
  • 1 cup mushrooms
  • 2 cups pulled rotisserie chicken
  • salt and pepper to taste

Instructions

  1. In a sauté pan, melt butter with fresh sage and minced garlic. 
  2. Once the butter has melted, add cream and stir until combined and simmer. 
  3. Add mushrooms and chicken with rubbed sage and cook until mushrooms are cooked down. 
  4. Stir in Ravioli, carefully, and mix up.  Add an additional 1/8 cup of cream as needed if it evaporates before you eat it.* I end up using this because I let my ravioli simmer for a while.  (Shake my head)
  5. Serve with toasted bread. 

Notes

*This is not a cream sauce – there should be enough of the butter and sage mixture that the Ravioli get seasoned and coated, but not sit in a butter/cream soup.

The longer you let the Ravioli simmer, the tougher they will get.  This should be a flash simmer recipe – not a stew.

Want other pumpkin recipes?

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!

 

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Monster Mix

I really wanted to call this Halloween treat my Spooky Snacks.  But the more and more I thought about this goodness, it was settled. I needed this to be called Monster Mix. Especially with the fun eye ball sprinkles.

Monster Mix is a deliciously deadly combination. The best snacks wrapped in white chocolate with sprinkles, M&Ms, and spooky Monster eye-balls.

Halloween Treats. Done and Done with this Monster Mix.

I didn’t wrap this up for gifts this year, but this is the best treat for Halloween parties, gifts for teachers, or just a fun table treat for guests when they sit down, at your home or a restaurant. Just wrap it up in plastic wrap with a fun bow. I also love a fun brown lunch sack with Monster mix in it and you can let the little ones decorate the outside like a monster! Fun right?

These treats are just way too good to eat alone, because trust me from experience, you will eat all of it – by yourself!

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Monster Mix

Monster Mix


  • Author: Abby Turner
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Ingredients

  • 1 cup pretzels
  • 1 cup popcorn
  • 3 cups (1215 Oreos) quartered
  • 12 ounces white chocolate, melted per packaging
  • 1 cup Chex Mix
  • 2 cups Halloween M&Ms
  • Sprinkles and Eye Balls for toppings, as desired

Instructions

  1. Melt the white chocolate
  2. Pour all ingredients, except for topping sprinkles and eyeballs in a bowl. 
  3. Pour the white chocolate on top and mix gently with the ingredients. 
  4. Layout on parchment paper and before it dries sprinkle with Halloween Sprinkles and place Eye Balls throughout. 
  5. Let harden and then break apart and Enjoy!

Want other fun Halloween treats?

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!

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Pumpkin Waffles

Pumpkin Waffles

Happy Fall, Ya’ll! I’m always looking for easy hacks to every day favorites. So these Pumpkin Waffles are the perfect twist to your favorite waffle mix. And hint hint – you can enjoy these through the entire holiday season. We don’t have to stop when wintertime strikes!

The thing I love about every day easy twists on staples is that they are simple staples already included in your pantry.  And sometimes you want just a hint of a flavor and don’t want to buy an entire box of the flavor.  That’s when this Pumpkin Waffles recipe can really make the difference. 

A twist on breakfast. Pumpkin Waffles.

I’m not saying it would work – but you could probably use this recipe with lemon curd and make lemon waffles, or with fig butter and make a nice fall fig waffle.  Those would be fun to try for sure! Because I love these pumpkin waffles and they are super easy. 

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Pumpkin Waffles

Pumpkin Waffles


  • Author: Abby Turner
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 46 full waffles 1x
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Ingredients

  • 2 cups Bisquick
  • 2 tsp Cinnamon
  • 2 tablespoons packed brown sugar
  • 1 cup pumpkin puree
  • 3/4 cup Milk 
  • 2 eggs

Instructions

  1. In a bowl, combine all ingredients from dry to wet, mixing between each ingredient.
  2. Drop batter onto pre-heated waffle iron. (If you use this one from Dash, use 2 tbsp of batter)
  3. Enjoy with good ‘ole maple syrup. 

Want more Pumpkin recipes?

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!

Let me know what you think!! 

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Pumpkin Cheesecake Dip

Need a pumpkin appetizer for a party coming up?

Maybe it’s just movie night in your house and you need a new treat to try… this Pumpkin Cheesecake Dip is the recipe for you! We are in full swing Pumpkin appetizer, dessert, breakfast – “YOU NAME IT” mode over at my house. I’m loving all of the fall tastes and pumpkin smells! So I decided, instead of a savory pumpkin dish – why not make a sweet pumpkin appetizer!

How to make a sweet Pumpkin Appetizer in less than 5 minutes!

Get ready for something super quick and easy!

Take your pumpkin, cinnamon, 1 block of melted cream cheese, and 1 cup of powdered sugar and mix it all together! After you mix it – you will want to make sure that it is super smooth. So I use this hand emulsifier to make sure it gets all nice a combined.

Once it’s smooth, mix with Cool Whip and enjoy with Ginger Snaps and my favorite… Nilla Wafers! Yum!

If you are more of a visual person you can check out my IGTV episode… here!

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Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip


  • Author: Abby Turner
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1216 1x
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Ingredients

  • 1 can of Pumpkin Puree
  • 1 cup powdered sugar
  • 12 tbsp Cinnamon, how much is totally up to you! 
  • 1 8-ounce block of cream cheese, melted
  • 1 8-ounce tub of Cool Whip 

To serve: 

  • Vanilla Wafers
  • Ginger Snaps

Instructions

  1. Mix everything except the Cool Whip together. (pumpkin, powdered sugar, cinnamon, cream cheese)
  2. Use an emulsifier or blender and make sure the pumpkin mixture is very smooth. 
  3. Whip in the Cool Whip
  4. Serve chilled with Nilla Wafers or Ginger Snaps! 

Looking for more Pumpkin Recipes… Try these!

Thanks for sharing and liking on social media! Tag me, because I love seeing your presentation and creativity!

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Broccoli & Cheese Skillet

I’m always looking for dinner shortcuts. The majority of those shortcuts involve innovative solutions from the grocery store and staples you most likely have in your pantry. This Broccoli & Cheese Skillet takes 10 minutes and the best part – you can totally get creative with it.

How to get creative with your Broccoli & Cheese Skillet:

This skillet uses 4 different types of cheeses and broccoli as the base. Sprinkle some bread crumbs on top of that and you are good to go with a nice little side dish for dinner. However, that is no fun! You might as well spice it up with some protein and make it a meal, right? Using pulled rotisserie chicken or bacon as a fun protein in it and my favorite thing to add – some Gnocchi!

Pro Tip: I only add Gnocchi because it holds it’s shape and it rather small. I would not use a spaghetti or Paparadelle noodle for this skillet – but you could use a macaroni or little shell.

I made this recipe over on IGTV – click here to watch how I made this dinner come together in all of 10 minutes. If you want to use bacon – you have got to order yourself an air fryer! Literally so easy to make bacon in!

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broccoli and cheese skillet

Broccoli & Cheese Skillet


  • Author: Abby Turner
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 68 servings 1x
Scale

Ingredients

  • 1 12-ounce bag of Frozen Broccoli, cooked
  • 1 cup Cheddar Cheese
  • 1 cup Parmesan Cheese
  • 1 cup Mozzarella Cheese
  • 6 ounces Cream Cheese
  • 4 strips of bacon, cooked and chopped
  • 2 tbsp butter
  • salt and pepper, to taste (I use 1 teaspoon each)

Optional: 

  • 8 ounces pulled Rotisserie Chicken
  • 8 ounces Gnocchi, steamed/cooked

Instructions

  1. Heat skillet on medium-high heat with 2 tbsp butter. 
  2. Place all steamed broccoli in the pan and mix until all florets are covered in butter.
  3. Add 4 kinds of cheese to the skillet.*
  4. Once the cheese has melted, mix in bacon, chicken, gnocchi, or whatever else you want to mix in.
  5. Enjoy while it’s hot! 

Notes

*You’ll notice in the IGTV that I like to flatten by cream cheese into a patty – I find it melts faster and more evenly that way. 

Want more dinner inspiration? Check these recipes out:

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!

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Roasted Cornish Hens

I’ve been wanting to do a quick and easy dinner with roasted cornish hens for a loooonng time. So when I got my new Caraway dutch oven, I knew today was the day! These cornish hens literally cook themselves, and the cream sauce they cook in is the best for basting and makes a nice little gravy when it’s all plated at the end.

This recipe can be made the night before and roasted the day of, but you know me. I am a do-it-right-now kind-of girl. And it turned out perfectly.

A lot of people don’t cook with Cornish Hens. They cook with chicken. However, sometimes chicken can be expensive, too large, or just downright cumbersome. So Roasted Cornish Hens can be your new substitute for your weeknight meal. (Side note: these hens were $2.50 a piece at Walmart)

This is the Caraway Dutch Oven. I’m obsessed with Caraway because they are Non-Toxic using a mineral-based coating that won’t leak toxic materials into your food. They are eco-friendly and release up to 60% less CO2 when you cook with them vs. other brands. And they are Non-stick so they need less oil and butter and then easy-clean-up (which… duh!). And when I say easy-clean up – it seriously slides off the pan! Dinner has never been easier.

Trust me, you will love this Roasted Cornish Hen dinner recipe!

Creamy Roasted Cornish Hen Dinner
Creamy Roasted Cornish Hen Dinner
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Creamy Roasted Cornish Hen Dinner

Creamy Roasted Cornish Hens


  • Author: Abby Turner
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 10 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 2 Cornish hens 
  • 3 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • Juice of 1 lime
  • 1 lemon halved
  • 4 tablespoons butter melted
  • 1 pound of new potatoes, whole or sliced – your preference) 
  • 1 red onion, chopped
  • For Garnish: Salt, pepper, and thyme

Instructions

  1. Preheat the oven to 425°F.
  2. Take the Cornish Hens and rinse them underwater, pay dry and tie legs together with kitchen twine. 
  3. In a large dutch oven over medium-high heat, whisk together the buttermilk, salt, cayenne pepper, garlic powder, cumin, garlic salt, and lime juice. Add potatoes and onions to the mixture and toss until covered. 
  4. Take melted butter and rub on Cornish Hens and season generously with salt and pepper.  Then, add Hens to the dutch oven and baste with the mixture until covered. 
  5. Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is bronzed and the internal temperature in the thickest part of the thigh is about 180°F.

Get this Fried Feta Recipe here.

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How to Tailgate during COVID

The air is crisp and cool, leaves are falling and it is officially football season. It’s not necessarily the season we thought we would have, but that doesn’t mean that we can’t still tailgate! COVID Tailgating just looks a little bit different! So I’m here to show you how to tailgate during COVID.

Here are 3 easy steps to Tailgating during COVID

ONE: Ask everyone to decorate their own trunk so you can practice safe social distancing! You can still grab your insta-worthy shots from a distance. You can even make a little competition of it1

TWO: Make snacks that can easily be shared without having to touch all of the food. Create individual serving cups with chips for dips. (this is the one time I’ll discourage you from making a charcuterie board)

THREE: Use things from inside your home to decorate your trunk! Don’t go out and buy new stuff.

Here are some of my favorite Tailgating treats this year:

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!

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Red Raspberry Tea

Actually… I call this Razorback Tea – one of my favorite tailgate drinks! Why? Because it is thirst quenching-ly delicious and a perfect addition to any Tailgate. Instead of steeping the tea bags in water… you steep it in a sweet and tart raspberry water over the stove. It will turn any red tailgate into a party in no time!

Due to COVID – we can’t tailgate this year. If you are reading this and it’s not 2020, then you are most likely reminiscing to what how terrible it was not to walk up and down tailgate row, seeing families, kids, and college students dressed up and tossing bean bags with cups in their hand and grilling burgers in the tent.

I completely feel you! But even though we can’t tailgate at the game, you can always home-gate! And whether you are at the game or at home, or maybe you aren’t even watching a game and you just want a fun drink for girls’ night – this is the drink for you!

One of the best things about this drink is that it has pantry staples in it. lemon juice, tea bags, and frozen raspberries!

If you don’t keep frozen fruit in your freezer… you need to start! It is a great staple to have for smoothies, the random cobbler, and this iced tea!

There are three basic steps:

  1. Boil water, sugar and raspberries together until sugar is dissolved.
  2. Steep tea bags in the water for 10-15 minutes
  3. Pour the mixture through a strainer and serve with ice, fresh raspberries, lemons or mint!

See this Raspberry Tea is super simple and puts other tailgate drinks to shame!!

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Red Raspberry Tea


  • Author: Abby Turner
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Ingredients

  • 4 quarts water
  • 1 1/2 cups of sugar
  • 16-ounce bag of frozen raspberries
  • 10 tea bags
  • 1/4 cup lemon juice
  • 4 sprigs of mint
  • lemons, raspberries, and mint to garnish (completely optional)

Instructions

  1. Over high heat, bring sugar, water, and raspberries to a boil. 
  2. Once boiling, bring to a simmer and stir until all sugar is dissolved. 
  3. Remove from heat, add tea bags and mint and let steep for 10-15 minutes. 
  4. Discard tea bags and pour the tea through a mesh strainer, making sure to get all of the liquid from the fruit. 
  5. Refrigerate or serve over ice! 
  6. Top with lemon, fresh raspberries, or mint and enjoy!

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.

Looking for other great tailgating ideas try these:
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Awesome Chicken Appetizer Dip

I’m not a huge fan of Awesome Chicken as a meal in itself… so I decided to add some beans and sour cream and made an appetizer dip! Kind of like a nacho dip – but better!

This is apart of a tailgating series I’m doing since we can’t physically be at a tailgate this year (due to COVID-19), then we might as well enjoy watching the games and making fun tailgate food!

This appetizer dip is so tasty you will be trying to find a reason to make it each and every week. I know I’ve said it before, but you will love his recipe so much because it uses pantry staples and comes together in minutes.

Think about it like this: stock up on these staples and whenever you have a friend pop over – you have a quick and easy appetizer dip ready in minutes to serve them! Oh, and it has chicken in it – so it’s technically a meal right?

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Awesome Chicken Dip


  • Author: Abby Turner
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Ingredients

  • 2 cups of frozen chicken breast strips – skinless and boneless
  • 32 ounce box of Velveeta cheese, cubed
  • 1 can of Rotel, drained very well
  • 1/2 cup of milk
  • 1/2 cup sour cream
  • 2 jalapenos diced, if that is your thing (totally not mine!)
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • Tortilla chips for eating this goodness with

Instructions

  1. Take the black beans and Rotel and drain both separately. Use paper towels and pat the excess water of. 
  2. Heat 1/2 cup of milk over medium-high heat and add cubed Velveeta. 
  3. Add tomatoes, meat, sour cream, taco seasoning, jalapenos, and chicken in the pot and continue to stir until everything has melted together.  
  4. If the dip is too thick, add more milk.  
  5. Enjoy with chips, could even be fun wrapped in a tortilla!

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!

PS – Here’s a little post about how I like to keep it simple!

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Fried Feta Cheese

All great things that happen in the kitchen happen when you have fun! That is how Fried Feta Cheese came about for me! We went to celebrate my girlfriend’s birthday and I had bread crumbs leftover as I was preparing a mediterranean pizza for our gal pals. So I decided to fry this cheese up and holy cow. It changed our life!

I am a huge fan of all things mediterranean. I love fresh cucumber salads, Tzatziki sauce, mushrooms, sun-dried tomatoes, hummus.. the list goes on and on and on.

But let’s chat about Feta Cheese. Usually it is on top of pizza and salads and is crumbled, right? And if you have ever attempted frying mozzarella or goat cheese, you know it can be extremely difficult because when cheese gets hot, it melts, it certainly doesn’t hold it’s shape!

However, Feta cheese has such a high melting point that it makes Fried Feta Cheese this cheese super easy! So try it!

Oh, and I would be remiss if I didn’t tell you about this Caraway pan. This is the Caraway Fry Pan. I’m obsessed with Caraway because they are Non-Toxic using a mineral-based coating that won’t leach toxic materials into your food. They are eco-friendly and release up to 60% less CO2 when you cook with them vs. other brands. And they are Non-stick so they need less oil and butter and then easy-clean-up (which… duh!)

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Fried Feta Cheese

Fried Feta Cheese


  • Author: Abby Turner
Scale

Ingredients

  • 1 block of feta cheese
  • 1 large egg, beaten
  • 1/2 cup Italian Bread Crumbs
  • 1/4 cup olive oil 
  • 1/4 cup fresh thyme  
  • 1 teaspoon of salt

Instructions

  1. Take the Feta Cheese and pat dry with paper towel. 
  2. In two bowls put the beaten egg and bread crumbs, separately.  Add the teaspoon of salt to the bread crumbs. 
  3. Heat the olive oil in the pan over medium-high heat. 
  4. Take the feta cheese and dip each side with the egg and then dip each side in the breadcrumbs. I like to do each side one at a time. **Make sure to coat the block with the bread crumbs – don’t be shy with the egg (that is your glue!)!
  5. When the oil is hot enough that the breadcrumbs sizzle, hold the Feta with tongs and rotate leaving the cheese on the oil for 30-45 seconds, or until each side is crispy.  It will not take long.  So don’t try to multi-task or walk away 🙂
  6. Serve with warm honey drizzle, on a plate with your salad, or with crispy pita chips!

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!

Want to try other Mediterranean recipes?

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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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