22 Egg Recipes (Gotta love eggs)! Part I

If you love eggs like I do, then you too believe that eggs are not just for breakfast. In fact, there are so many ways in which to prepare eggs that you can eat them any time of the day. Not only are eggs filled with protein, they are especially easy to prepare.

And if that is not exciting enough for you then, then you are going to jump for joy with what I came across on BuzzFeed, 22 Brillant Ways to Eat Eggs For Dinner, provided by Marie Telling. I will be breaking this into two posts.  However, by clicking on the above URL you’ll find all twenty-two recipes.

Unfortunately, for me, my wife is not an egg lover, which means I don’t have a guinea pig to try them out on. I guess I will just have to host a Dinner Egg Party! Enjoy the recipes :). Lois

1. Spaghetti Marinara With Poached Eggs

I gotta tell ya, I’ve never thought of adding a poached egg to my pasta, but in thinking about the different textures I can easily see how this might be yummy. I mean wow, just the way it looks, makes me want to give it a try. Go here for the full recipe.

2. Fried Rice

If you grew up in New York, most of the Chinese Restaurants prepare their fried rice with eggs already. However, did you know that the best way to reheat your fried rice is in a frying pan with a little oil and a couple of eggs and cheese? Give this recipe a try and add a slice of cheese on top, mmm. Go here for this recipe.

Fast, easy, and always satisfying. Get the recipe here.

3. Turmeric Sweet Potatoes, Poached Eggs, and Lemon Dressing

I am looking forward to trying this recipe. I have to admit that the lemon dressing seems to be a little out there, however, a little lemon flavor does go very well with sweet potatoes and yams. Go here for this recipe.

 

4. Sesame Roasted Asparagus, Egg, and Bacon Salad

Anything that has bacon and eggs in its ingredients, have to be good right? Yum! I love my asparagus seasoned and crunchy, how do you like yours? This recipe is definitely a keeper for me. Go here for the recipe.

 

5. Baked Eggs With Spinach and Mushrooms

This is a recipe that I would definitely have to add some additional flavor too. While I love spinach, it does not have a desirable taste. I usually add crush red pepper and a little bacon grease to my spinach to give it a different taste. In looking at this particular recipe, I also see myself adding White American Slices as well. Go here for the recipe.

6. Zucchini Crust Pizza

Anyone for pizza? Looking at this picture, you have to admit that this looks yummy! This is the type of recipe one tries out on the weekend with a bunch of friends over, laughing and throwing back a couple of beers or wine coolers. Go here for the recipe.

Low-carb and delicious. Get the recipe here.

7. Mushroom, Leek, and Fontina Frittata

Are you into quiche,?  That’s what came to mind when l first saw this recipe.  There are a couple of things that I will swap out and use substitutes instead to make me it more appealing to my palate.  I suggest you do the same if some of the ingredients are not to your liking.  All in all, I think this is a winner.  

Get the recipe here.

A hearty and comforting recipe. You can easily turn into a full meal by serving it with some salad.Get the recipe here.

 

8. Eggs in Squash Rings

Mmm, eggs and squash, yum, yum, yum! Delicious and easy to make. 

9. Goat Cheese Scrambled Eggs With Pesto Veggies

I’ve never tried goat cheese so this recipe will be a surprise to my palate.  I have, however, tried eggs with vegetables, so I am looking forward to trying this recipe as it stands. 

Get the recipe here.

Breakfast for dinner for grown-ups. Get the recipe here.

 

10. Ham, Eggs, and Cheese Grilled Cheese

Ok, this recipe is quite simple and in my opinion one that we’ve all tried, the only difference being the use of a waffle maker.  I have done this on George Forman grill so any portable grill will work fine with this recipe.

Get the recipe here.

 

 

11. Spring Vegetable Egg Casserole

When I hear the casserole, the first thing that comes to mind is entertaining.  This is a quick easy recipe that can be accompanied by a nice healthy salad. 

Get the recipe here.

 

 

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Peaches and Custard Egg Free Cake ‹ Lea Hogg’s Blog ‹ Reader — WordPress.com

I’m a rabid peach fan, so of course, this recipe jumped up at me.  The idea of baking without eggs is very new to me, but as the saying goes, “You never know, until you tried,” definitely fits well here.  Too bad peach season is over, however, if I do come across some stragglers, I will be sure to pick them up to try this. This looks yummy!  LP

 

Source: Peaches and Custard Egg Free Cake ‹ Lea Hogg’s Blog ‹ Reader — WordPress.com

Tasty Tuesday: Buffalo Cauliflower

Well Hello There,

Please excuse my lateness, and lack of posting recipes, but shyt happens, LOL!  I am running way behind schedule today, so I am going to post something very simple and hopefully something I have not posted previously.

I recently remodeled my office and there are still things that have not gotten filed away, labeled or even covered with contact paper.  A slow process but I am diligently working on it.

Today’s yummy recipe is Buffalo Cauliflower with Edgy Veg.  I thought that I would switch up a bit, so today you get to actually see a very energetic individual give you a presentation, and as a bonus, if you like her you can easily just subscribe directly to her channel.  Sweet, right?  Enjoy!  LP

 

Strawberry French Toast Bake

While surfing on FaceBook the other day, I came across this Tasty Recipe and I knew that I had to share it with you guys today.  OMG! Doesn’t it look delicious?  I cannot wait to try it myself.  This recipe comes courtesy of Matthew Francis Johnson and Tasty.  Please do let me know if you tried this or any of the recipes I’ve shared with you.  I would love to know how it turned out and if it tastes as good as it looks.  Oh, and don’t forget to take plenty of pictures and email them to me at depurpleladyshares@gmail.com.  Bon Appetite,  Lois!

INGREDIENTS

Servings: 6-8

8 biscuits (or 1 can biscuit dough)

1 cup strawberries, quartered

Strawberry Filling

2 cups strawberries, finely diced

½ cup sugar

Egg Mixture
2 eggs

½ cup milk

½ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon cinnamon

Garnish

Whipped cream

Here’s The YouTube Video To Show You How it’s Done:

 

PREPARATION

1. Preheat oven 350˚F/180˚C.

2. Slice biscuits into 8 pieces and place in a greased baking dish.

3. In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.

4. Combine egg mixture ingredients in a large bowl and spread evenly on top of biscuits in the baking dish. Top with strawberry filling and fresh strawberries.

5. Bake for 40-50 minutes, or until golden brown.

6. Garnish with whipped cream.

Sheet-Pan Steak and Rainbow Veggies

Although I have recently cut down on my meat intake, when I came across this recipe I just had to share it.  It’s so simple and one could easily substitute the steak with any type of meat that takes minutes to cook in the oven. This yummy recipe also comes courtesy of Alix Traeger and Greg P. Gleason/Tasty.  Great for a Friday night or Saturday afternoon or evening.  Lois.

INGREDIENTS

Vegetables

1½ cups cherry tomatoes

1 large carrot, cut into coins

1 yellow bell pepper, 1-inch dices

1 medium-size red onion, 1-inch dices

10 asparagus spears, trimmed and cut in half

3-4 tablespoons olive oil

Salt, to taste

Pepper, to taste

4-5 garlic cloves

4-5 sprigs of thyme

Steak

1 pound sirloin steak, or favorite cut

1 tablespoon olive oil

1 garlic clove

Salt

Pepper

PREPARATION

# Preheat oven to 400°F/200˚C.

# Prepare the vegetables.

# Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)

# Season with olive oil, salt, and pepper (to taste).

# Add garlic cloves and sprigs of thyme on top of the vegetables.

# Roast vegetables for 15 minutes.

# Bring back the tray and push vegetables to the side to make room for the steak.

# Place the steak in the middle of the pan and season both sides with salt and pepper.

# Top the steak with a sprig of thyme and a clove of garlic.

# Place back in oven for 10 more minutes or until desired doneness is reached.

# Allow the steak to rest for 5-10 minutes.

# Plate the vegetables and top with cut steak.

# Enjoy!

Here’s The YouTube Video To Show You How It’s Done:

One-Skillet Chicken Pot Pie

Good Afternoon,

I am running a little behind today so I will begin with a nice hearty meal.  One=Skillet Chicken Pot Pie a recipe submitted by Alix Traeger and Greg P. Gleason over at Tasty.  This is definitely a recipe I will try because I usually make my chicken pot pies the old fashion way with crust on the bottom and top, however, things are about to change.. Lois .:)

INGREDIENTS

Servings: 4-6

1 tablespoon olive oil

1½ pounds boneless, skinless chicken breasts, cubed

½ white onion, chopped

2 cloves garlic, minced

1 cup gold potatoes, cubed

2 cups frozen peas and carrots

4 tablespoons all-purpose flour

4 tablespoons butter

2 cups chicken broth

Salt, to taste

Pepper, to taste

1 store-bought pie crust, thawed if frozen

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.

3. To the same skillet, add the onions and garlic. Sauté until translucent.

4. Add potatoes and sauté about 5 minutes.

5. Add peas and carrots, and stir again.

6. Add the butter to the vegetable and allow to melt.

7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.

8. Pour in chicken broth and bring to a boil to thicken sauce.

9. Season with salt and pepper. Remove from heat.

10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.

11. Bake for 25-30 minutes or until golden brown.

12. Enjoy!

Here’s the YouTube Video To Show You How It’s Done:

 

 

Dinner: One Pan Sriracha Chicken & Vegetables

As you probably have guessed BuzzFeed is the place to go for Tasty recipes.  This One Pan Sriracha Chicken and Vegetables comes courtesy of Iris Tian/BuzzFeed and did not come with a  YouTube video, however, I did find one there, so if the ingredients are a little off, that would be the reason why.  Lois

Start by seasoning bone-in, skin-on chicken thighs with salt and pepper, then browning them in a hot cast-iron skillet on the stove.

 

INGREDIENTS

4 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon

8 cloves garlic, minced

½ onion, chopped

4-5 small potatoes, chopped

1 green bell pepper, chopped

⅓ cup brown sugar

⅓ cup tablespoons Sriracha sauce

garnish

green onion, sliced

Here’s the YouTube Video:

PREPARATION

Preheat oven to 400˚ F / 200˚ C.

Season chicken thighs with salt and pepper, to taste.

Place a large cast iron skillet over medium heat, add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin-side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin) Then remove chicken.

Drain the extra fat and oil in the skillet, then add 1 tablespoon of butter. When butter has melted, add garlic and onion to the pan, cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato, cook for 4-5 minutes.

Remove skillet from heat, return chicken to the skillet, skin side up. Mix Sriracha sauce and brown sugar together in a bowl until smooth, then pour on to the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Garnish with chopped green onion and serve. Enjoy!