Category Archives: Recipes

My husband and I love to entertain. However, when we have company I like to enjoy the company and not spend all my time in the kitchen! I am always looking for recipes that I can make ahead or at least reduce my time in the kitchen. I really don’t want to be spending time cooking in the kitchen when I could be enjoying our company. These antipasto kabobs are the perfect solution!Antipasto Kabobs There is a little work involved the day before which is just cooking the tortellini and marinating it with the olives and salad dressing. Before your company arrives you can put together the antipasto kabobs so they will be chilled and ready for sharing.Antipast Kabobs

 

The added bonus is that they are light in calories. You can enjoy two antipasto kabobs for only 139 calories. Delicious and low fat, my kind of appetizer!

 

Antipasto Kabobs

 

Ingredients:

 

1 package of refrigerated cheese tortellini (9 oz)

40 pimento stuffed olives

40 large pitted ripe olives

¾ cup Italian salad dressing

40 thin slices of pepperoni

20 thin slices of hard salami
Can of artichoke hearts in water, drained

 

Directions:

 

Cook the tortellini according to the package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Stir gently, cover and refrigerate 4 hours or overnight.

 

Drain and discard the marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, a folded salami piece and ripe olive on a toothpick or short skewer. If you like you can also add a piece of parsley.Antipasto Kabobs

 

Makes about 40 appetizers.

 

These antipasto kabobs would be perfect for your next summer gathering. They were certainly a hit with our company!Antipasto Kabobs

 

Do you have a favorite appetizer you like to serve? One that doesn’t have you spending hours in the kitchen? Please share in the comments!

Spicy Turkey BowlI love a meal you can make for dinner and then have enough leftovers to enjoy for a lunch as well. It’s like making two meals in one. This spicy turkey bowl cooks up in less than ½ hour. It is delicious as a stand-alone meal or enjoyed later in a lettuce wrap. When you’re looking for a delicious healthy meal spicy turkey bowls are a perfect option! This spicy turkey bowl recipe can be easily doubled. Feeds two with leftovers. I doubled the recipe and will have enough for two more meals.Spicy Turkey Bowl

 

Spicy Turkey Bowl

 

Ingredients:

 

8 oz ground turkey

½ cup canned black beans, rinsed

¼ of a red onion, chopped

1 cup chicken broth

½ cup dry quinoa

½ cup salsa

Cumin – 1 tsp

Chili powder – 1 tsp

 

1 Tbsp cilantro, chopped

1 Tbsp pepitas

 

Directions:

 

In a skillet brown the ground turkey. When the turkey is cooked add the black beans, chopped red onion, chicken broth, dry quinoa, salsa, cumin and chili powder. Simmer the mixture until the quinoa is cooked through. I cooked the mixture for about 25 minutes covered and then turned off the heat and let it stand for about five minutes. Depending on the variety of salsa you use and what type of chili powder you use will determine how spicy this dish is.Spicy Turkey Bowl

 

When serving top with 1 Tbsp fresh cilantro and 1 Tbsp pepitas.

 

We enjoyed this spicy turkey bowl for dinner last night and I can’t wait to enjoy the leftovers in a lettuce wrap for lunch!Spicy Turkey Bowl

 

Have you cooked with quinoa before? One of my go to recipes is a sweet chili glazed chicken with quinoa pilaf. The quinoa is combined with scallions, garlic and cumin and cooked in chicken stock with added currants. It is so good. I love finding new ways to enjoy quinoa. What is your favorite way to enjoy quinoa? I’m always looking for new recipes!

First Harvest – Rhubarb

 

If you have been reading my blog for any length of time you know that I am a lover of rhubarb and I have a lot of rhubarb! Here in Vermont rhubarb is the first harvest from the garden. Rhubarb seems to burst from the ground in a matter of days. At first it is just peaking through the dirt and the next minute it wants to flower! There is nothing like the first harvest to get your gardening season off to a good start.first harvest, rhubarb

 

One year I put an ad in the paper to see if anyone wanted to enjoy some of my abundance. I actually ended up bartering for bread! I may have to put an ad out this year, with the house on the market I am not doing any preserving of the harvest, so I really have an abundance of rhubarb!Rhubarb Plants, first harvest, rhubarb

 

I have already made a delicious Rhubarb Cake, which we enjoyed with company.first harvest

 

Over Memorial Day weekend we also enjoyed some Strawberry Rhubarb Shortcake. I often use a special pan I have called a Mary Ann Cake Pan, which is a pan designed to bake light cake shells that hold anything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. Perfect for Rhubarb Strawberry shortcake.first harvest, Strawberry Rhubarb Shortcake

 

Rhubarb Strawberry Crisp will also be on the menu.first harvest, Rhubarb Strawberry Crisp, enjoy!

 

Even though it is only my husband and I at home I will also be making a rhubarb pie. Nothing says spring in Vermont like a rhubarb pie!

 

If I were doing some canning this year I would definitely be making some Rhubarbeque sauce. It is perfect on grilled pork or chicken.first harvest, canning, rhubarb, prudent pantry

 

I would also be canning some Apple Rhubarb Chutney.first harvest, chutney, prudent pantry

 

Rhubarb Jam would be another item filling my pantry shelves. I love this jam, it is equally good on chicken or on a piece of toast for breakfast!Rhubarb Jam, first harvest

 

A few years ago a friend shared one wonderful Rhubarb Buckle recipe. The ginger in this recipe gives this buckle a unique taste.

 

Can’t decide how to enjoy your first harvest? Rhubarb always freezes well. Just cut the stalks into small pieces. Place in a Ziploc bag or use your FoodSaver. And freeze. Couldn’t be easier!Rhubarb for the freezer, first harvest

 

Are you are rhubarb lover? How do you enjoy the first harvest?first harvest, rhubarb, victoria sauce

There are many variations of this baked spaghetti dish. Looking a perfect dish for company especially when you are not quite sure when they will be arriving? Baked spaghetti can be made ahead of time and popped in the oven for a quick heating.  It was a big hit especially for the two twelve year old boys visiting. They even asked for it for lunch the next day!Baked Spaghetti

 

Baked Spaghetti

 

Ingredients:

 

6 slices of bacon

1 tsp minced garlic

1 cup chopped onion

1 cup chopped green pepper

3 – 14oz cans diced tomatoes

1 – 2.25 can of sliced black olives, drained

1-2 Tbsp oregano

1 pound ground beef, browned and drained

12 oz thin spaghetti, cooked and drained

2 cups cheddar cheese

1 10oz can cream of mushroom soup

1/4 cup water

1/4 cup parmesan cheese

Salt and pepper to taste

 

Directions:

 

Preheat your oven to 350 degrees if you are planning to cook it right away. Spray the bottom and sides of a 9×13 pan with oil.

Fry the bacon, drain and cut into small pieces. Sauté the onion, garlic and green pepper. Add the tomatoes, olives, oregano, bacon and beef. Simmer for 10 minutes. Place 1/2 of the spaghetti on the bottom of your dish. Top with 1/2 of the tomatoes mixture and sprinkle with 1/2 of the cheddar cheese. Repeat. Top with the cream of mushroom soup that has been mixed with the 1/4 cup of water. Pour over the top of the casserole.Baked spaghetti Top with 1/4 cup parmesan cheese. Bake uncovered for 35-40 minutes.Baked Spaghetti

 

As I said this baked spaghetti was a big hit. We enjoyed it with a salad for dinner and the leftovers were consumed for lunch the next day. I love dishes that are not only easy but delicious! Plus you don’t need to spend a lot of time in the kitchen making this baked spaghetti!Baked Spaghetti

I love shrimp and my favorite way to enjoy shrimp is a quick and easy dinner of broiled shrimp in olive oil and spices. I figured there was no way to improve that meal until I combined it with pesto spaghetti squash. Talk about a win-win!

 

Marinate the shrimp in olive oil and herbs and placed under the broiler for 5-6 minutes. That’s it, so easy. Usually I serve it on rice with a vegetable side dish.pesto spaghetti squash However, I’m trying to cut back on carbs and I discovered this recipe for pesto spaghetti squash. The hardest part of the meal is roasting the spaghetti squash! I have to say the shrimp paired with the pesto spaghetti squash is delicious and is going to be enjoyed many times this summer!pesto spaghetti squash

 

Pesto Spaghetti Squash with Shrimp

 

Roast your spaghetti squash. While the spaghetti squash is roasting combine in a food processor:

 

2 Cups fresh basil

Zest and juice of 1 lemon

2 Tbsp grated Parmesan

2 Tbsp Extra Virgin Olive Oil

1 Clove garlic

 

Puree in food processor.

 

Broiled Shrimp in Olive Oil and Spices

 

Ingredients:

 

2 pounds of shrimp, the larger the better
½ cup olive oil
2 tsp finely chopped garlic
2 Tbsp finely chopped parsley
1/8  tsp crushed red pepper
½ tsp dried oregano
2 Tbsp fine fresh bread crumbs

 

Directions:

 

Preheat your broiler to high. Split the shrimp down the backside, rinse and pat dry. Add the remaining ingredients to the shrimp and toss to coat evenly. Line a baking dish with foil and arrange the shrimp over it.pesto spaghetti squash

 

Place the shrimp under the broiler, about three to four inches from the source of heat. Broil 5-6 minutes. It is not necessary to turn the shrimp as they cook.pesto spaghetti squash

 

Makes four servings. This recipe can easily be halved as well.

 

Plan to put the shrimp in the oven just as the spaghetti squash is done. Place the 2 cups of the spaghetti squash in a bowl and pour the pesto sauce over. Serve with roasted cherry tomatoes if you like and the shrimp.pesto spaghetti squash

 

Any leftovers are perfect for lunch the next day.pesto spaghetti squash

Spring is the time of year we all get recommitted to eating healthy and exercising more. The weather is nicer and fresh greens become more readily available. As we incorporate salads into our daily meals one of my favorites to include is this delicious spring salad. It is one of my favorite salads, a pear and blue cheese salad with candied nuts. Candied nuts are a wonderful addition to this salad they add a nice crunch and help dress up the salad just a bit. You can read more about making your own candied nuts by clicking here. As you look for a salad to include in your meals try this delicious spring salad. It’s perfect to enjoy with a simple lunch or alongside your dinner. The homemade dressing made with maple syrup is an added bonus! Adding an avocado and dried cranberries is optional, and delicious, addition to the salad.

 

Pear & Blue Cheese Saladdelicious spring salad

 

Ingredients:

1 head of spinach or about 10 oz of fresh salad greens
1 red onion, thinly sliced
1-2 pears, thinly sliced
½ cup blue cheese, crumbled
½ cup candied pecans or walnuts (see my blog for recipe!)
1 avocado, cubed (optional)
¼ cup dried cranberries (optional)

 

Dressing:

¼ cup maple syrup
⅓ cup apple cider vinegar
¼ cup olive oil
⅓ cup mayonnaise
¾ tsp sea salt
¼ tsp ground pepper

 

Layer the greens, onion, pears, blue cheese and, pecans. Add avocado or dried cranberries as desired. Blend the dressing ingredients together in a blender or a small jar. Pour the dressing over the salad just before serving.delicious spring salad

Enjoy!

 

As we enjoy the beautiful spring weather take the time to get outside and go for a walk. Plan your meals ahead of time making healthy choices and be sure to include this delicious spring salad in your menu planning! You’ll be glad you did.candied pecans, pear, salad

 

 

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