This year was the first time in a while that I haven't hosted Thanksgiving dinner at my house and I have to say it was a little strange. I've kind of become accustomed to the massive prep and recipe planning, the influx of visiting family, and the leftovers in the fridge.
Part of me really missed having that this year...and the rest of me was eternally grateful that I didn't have to handle the house cleaning, food prep, cooking, and everything else that goes along with having a house full over the holidays.
There is just no way I could have done it all this year.
Sooo...I didn't buy the big turkey this year.
No Leftover Turkey Tamales were made- though I am absolutely making tamales before New Year's!
I just brought along the Mac and Cheese recipe that everyone loves, some green beans, and these Mini Italian Appetizer Skewers from Lilly at Listotic to snack on while eggnog was being made, sweet potatoes were being chopped, and pies were being admired.
These things are so simple to put together...contributing them to the holiday festivities was literally the least I could do.
Cheese-filled tortellini is boiled and then marinated in Italian dressing after it cools. After marinating, it is threaded on toothpicks with slices of salami, cubes of sharp white cheddar, and olives.
Sounds delicious, right?
Of course it does, there's nothing not to like about that!
So, in case you were keeping track:
Store-bought tortellini.
A bottle of salad dressing.
Pre-sliced salami from the deli.
Pre-cubed cheese if you're short on time.
A jar of olives.
You might not have any extra time to put into your holiday festivities this year, but you almost certainly have time to throw these super-satisfying little guys together!
1 (8-9 oz) pkg refrigerated cheese tortellini
1 bottle Italian salad dressing
50 salami slices
Sharp white cheddar, cut into 50 1/4" cubes
1 6 oz. jar of medium olives (green, black, pimiento stuffed, kalamata, or a combination– your choice!)
Toothpicks
1. Cook the tortellini according to package directions (about 4 minutes)- do not overcook. Drain and let cool before transferring to a large freezer bag. Pour salad dressing into bag with the tortellini and allow to marinate overnight.
2. Thread one piece of tortellini, 1 slice of salami, 1 cube of cheese, and one olive on each toothpick. Arrange on a platter for serving. Can be made ahead of time and refrigerated.
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