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Cinnamon Sugar Sweet Potato Wedges



Sweet Potatoes





Olive Oil

Caramel Sauce

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  1. Pre-heat oven to 400 degrees F
  2. Slice ends off sweet potatoes
  3. Dice them into wedges evenly sized
  4. Place sweet potato slices into bowl
  5. Drizzle with olive oil

*Just enough to for a light coating

  1. Add 2 pinches each of salt and pepper
  2. Add 3-4 pinches of cinnamon and half a handful of sugar
  3. Toss together until all wedges are evenly coated
  4. Evenly space them on a baking sheet and place in oven
  5. Cook for about an hour, rotating the wedges every 20 minutes
  6. For the last 5 minutes, turn the oven to broil

*This gives them a nice golden brown crunch

  1. Remove from oven, sprinkle a few pinches of salt on top, and let cool
  2. Serve with a side of caramel sauce or drizzle on top!
  3. YUMMM! :)
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No Spoons Here

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Alas, our Thanksgiving cooking streak comes to an end, but don’t get too nostalgic… I saved the best for last!

These (extra) sweet potatoes are not only colorful, easy, and delicious, but they have ample health benefits that completely cancel out the oil and sugar we added in this recipe. (Well, I like to think so anyway.)

I have my countless trips to undergrad happy hours to thank for introducing me to these little chunks of heaven. I am shamelessly known for ordering these religiously at the local bar I like to visit with my friends. I can’t remember exactly how or when we started ordering them with a side of caramel sauce, but needless to say it was love at first bite.

I think serving your Thanksgiving sweet potato dish in the form of wedges is far more appetizing than pre-chewed looking orange mush. Unless you’re an infant or wear dentures, these nice big hunks of flavor, texture, and gorgeous color are the definite winner.

Have a wonderful, safe, and delicious Thanksgiving!




Kathryn Turner & The NSH Team



Blue Cheese Asparagus




Red Onion

Garlic cloves

Crumbled Blue Cheese


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  1. Cut off ends of asparagus about ½ inch above the white tip
  2. Dice about 1/8 of your red onion and two cloves of garlic
  3. Melt a quarter stick of butter in a pan until it starts to foam

*Feel free to use PAM spray for a healthier alternative!

  1. Add asparagus and rotate
  2. Add red onion after 3 minutes
  3. Add garlic and blue cheese after another 3-4 minutes
  4. Remove from heat once skin on asparagus get wrinkled
  5. Garnish with more cheese and ENJOY :)


No Spoons Here

No Spoons Here

No Spoons Here

No Spoons Here

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So I’m not usually a HUGE fan of asparagus, but throw garlic and blue cheese on pretty much anything and you can bet your bottom dollar I’ll devour it and probably lick every remaining morsel off the plate.

…But seriously though.

This recipe is a fantastic side for any meal and literally takes 10 minutes (if that!) to make. It looks beautiful with the bright green asparagus, subtle hints of red onion, and the white and blue colors of the Gorgonzola cheese. SO much flavor is involved here, I really cannot get enough!

I hope you try this recipe for yourself! Stay tuned for our last Thanksgiving recipe on Wednesday… then we’ll be moving on into what on earth to do with all those gosh darn Thanksgiving leftovers (other than sneak them to the dog).

Until next time! :)


Kathryn Turner & The NSH Team



Horny Deviled Eggs




Yellow Mustard




Red Peppers (optional)

Ziploc bag

Deviled Eggs ingredients


1. Completely submerge eggs in luke warm water.

2. Bring water and eggs up to a boil.

3. Once boiling, turn heat to low and cover the pot for 20 minutes.

4. After 20 minutes, let eggs cool and remove shells.

5. Slice eggs in half from top to bottom.

*Remember to clean your blade between each cut!

6. Remove yolks into mixing bowl.

7. Add mustard and mayonnaise.

*Consistency should be creamy. Not too thick, not too runny

*Remember you need to have enough to fill in the egg whites and then some

*For less calories, add more mustard than mayonnaise

8. Add a 5-finger pinch of sugar and stir.

9 Put mix into Ziploc bag and cut one corner

10. Pipe the egg yolk mix back into egg whites

11. Garnish with paprika

12. Add slices of red pepper for devil horns (optional)

13. ENJOY! :)

 No Spoons Here

 No Spoons Here

No Spoons Here

I know what you’re probably thinking when you read the title of this recipe. But don’t worry, you won’t be seeing anything kinky on No Spoons Here…. at least not now, anyway.

(Just kidding Mom)

In all seriousness, this recipe for deviled eggs is my absolute FAVORITE thanks to our secret ingredient: sugar.

Ironically enough, despite the common misconception that there is nothing sweet about Devils at all, ancient Theology claims Lucifer (a.k.a. Satan) was actually an angel before he was condemned to Hell.  So if you’re a history enthusiast, I hope you appreciate our some-what haphazard attempt at historical accuracy here!

The truth is these deviled eggs are totally worth selling your soul for. (Hypothetically, of course.) And how cute are the little red pepper devil horns to top it all off? Such a great decorative Halloween treat that will leave your taste buds frightfully satisfied.

You’ve just GOT to try these Horny Deviled Eggs for yourself. Let me know how yours turn out!

Have a Happy Halloween!

Kathryn & the NSH Team

P.S. It took everything in me not to use egg puns throughout the entirety of this blog.  Egg-cept this one.  :)



Healthy Spinach and Artichoke Dip

–>Click Here To Watch <–


1 package of chopped, frozen spinach

1 can whole artichoke hearts

Sour Cream

Cream Cheese

Mozzarella Cheese

Parmesan Cheese







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1. Put thawed spinach and sliced artichoke hearts in mixing bowl.

2. Add in as much cheese as you’d like (For me, “less is more” does not apply here!)

*Remember to save some mozzarella to sprinkle on top later!

*To reduce calories, you can use part skim cheeses here.

3. Add squeeze of lemon, minced garlic, chopped onion, salt, and pepper to taste.

4. Add just enough sour cream and cream cheese to hold everything together.

*If you like yours EXTRA creamy, you can add more!

*Remember, the less of these ingredients you use, the healthier it will be.

5. Once mixed, put the dip in oven-safe container and sprinkle on layer of mozzarella cheese

6. Bake for 45 minutes at 350 degrees.

7. INDULGE : )

Spinach and Artichoke Dip


Growing up I hated artichokes because I thought they looked funny. In my irrational child logic their scaly porcupine-ish texture kind of freaked me out, which might be why I opt to use their pre-gutted hearts in the recipes I use today.

I’ve always loved cheese, however. Perhaps it’s the fact my whole Dad’s side of the family is from England, and let’s face it… Brits know their cheese. I guarantee if you came to my house on any given day of the year, our cheese drawer would be so full it’d take you a good two minutes rearranging the contents through an inch wide crack just to get it open.

Of course if you aren’t an avid cheese lover (or British) you can use more of the other ingredients as substitutions. After all, on No Spoons Here we only give you guidelines for how to make your favorite dishes. The beauty about flexibility in the kitchen is that you can adjust anything you want based on what YOUR favorite flavors are.

But no matter what you like or how you make it, Spinach and Artichoke Dip is always a huge hit and is a total cinch to make. Just watch our video and try it for yourself!

…Oh, and for the record, I am not afraid of artichokes anymore. :)

Thanks for tuning in!


Kathryn Turner & the NSH Team