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

 

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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!

Lunch: Chicken Parm Bites

Here’s a quick easy recipe for when you just want something light or if you are having friends over for watching a game.  It’s called Chicken Parm Bites, also found on Tasty/BuzzFeed and was submitted by Greg P. Gleason.  It looks exceptionally delicious and who doesn’t like a little gooeyness of flavor?  I’m a little sad that I am now a vegetarian :(). Lois.

 

INGREDIENTS

Servings: 2-3

1 pound chicken tenders

1 ball mozzarella cheese

2 cups panko bread crumbs

1 tablespoon garlic powder

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon salt

½ cup flour

2 eggs

Oil to fry

1 cup marinara sauce

Here’s the YouTube Video:

PREPARATION

1. Cut the chicken tenders into 1.5-inch pieces.

2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.

3. Stuff the holes with mozzarella cheese.

4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.

5. Batter the chicken in flour, egg, then panko bread crumb mixture.

6. Add around 1-inch of oil to a pan and heat until around 350˚F/175˚C.

7. Fry the chicken on both sides until fully cooked and golden brown.

8. Serve with marinara sauce and garnish with more parmesan cheese. Enjoy!

Breakfast: Bacon Lattice Breakfast Pie

Mmm, now doesn’t this look delicious?  And if you are short on time like I am, breakfast is usually out of the question.  However, we are told that breakfast is the most important meal of the day and this yummy Bacon Lattice Breakfast Pie, looks like something that can be either throughout the week (providing you only eat for breakfast, 🙂 ). This yummy recipe was found on Tasty/BuzzFeed, courtesy of Alix Traeger. Do enjoy, Lois.

 

Pin preview

Here’s YouTube video that shows you how to make it:

 

INGREDIENTS

Servings: 4-6

5 eggs

1 cup whole milk

1 teaspoon salt

¼ teaspoon pepper

¼ cup green onions, chopped

½ cup cheddar cheese

1 pie crust

10 slices bacon

PREPARATION

# Preheat the oven to 350°F/180°C.

# In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.

# Add in the green onions and cheddar and mix again.

# Pour the egg mixture into the pie crust and bake for 35-40 minutes or until set.

# Increase the oven temperature to 400°F/200°C.

# Lay the bacon on top of the pie and weave to make a lattice top.

# Bake again for 20 minutes or until bacon is crispy. Broil for crispier bacon.

# Enjoy!