Berry Vodka Sunrise

Since I was not able to post on Thursday, and I have made myself a promise to post daily, going forward, so here is a recipe for Berry Vodka Sunrise, submitted by Nick Guillory and Jessica Maroney/Tasty.  

Perhaps you’re hosting a get-together tonight which would make this fruity little drink recipe post just in time, or maybe a lifesaver.  In any case, I hope you enjoy this post.  If you do try it, please let know how it came out.  LP

 

Here’s a video that shows you how it’s done: youtube.com

 

INGREDIENTS

Yield: 10 servings

3 cups vodka

3 cups orange juice

3 cups sparkling water

1 ½ cups mixed berries

1 ½ cups tart cherry juice

1 ½ cups maraschino cherry liquid (¼ cup grenadine will work as a substitute)

Fresh orange slices and maraschino cherries to garnish

 
PREPARATION

1. Combine vodka, orange juice, and sparkling water in a pitcher.

2. Stir in the fresh oranges and set aside.

3. Puree mixed berries, tart cherry juice, and maraschino cherry liquid in a blender or food processor.

4. Strain the purée through a sieve into a separate pitcher.

5. When ready to serve, pour orange vodka mixture into a glass of ice, leaving some room.

6. Top off the drink with the berry liquid and watch it settle to the bottom.

7. Garnish with an orange and a maraschino cherry.

 

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Creamy Mushroom Pasta w/Chicken

Hello There,

This recipe caught my eye for two reasons, 1. It features chicken and 2. It included prices for the ingredients.  I was first taken aback, but hey, who isn’t on a budget now and days, right?

Have fun with this one! LP

 

creamy mushroom pasta with chicken

CREAMY MUSHROOM PASTA W/ CHICKEN

This creamy mushroom pasta is a restaurant favorite that’s surprisingly easy to make at home.

 Total Cost $10.04 recipe / $1.67 serving
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings

INGREDIENTS

  • 2 Tbsp olive oil $0.22
  • 1/2 med. onion $0.16
  • 3 cloves garlic $0.21
  • 1 lb. mushrooms $3.38
  • 2 Tbsp all purpose flour $0.02
  • 1 tsp chicken base $0.10
  • 1 cup water $0.00
  • 1/2 cup white wine $7.99 bottle
  • 1/2 cup half & half $0.30
  • 1/2 tsp dried thyme $0.05
  • to taste salt and pepper $0.05
  • 1/4 bunch fresh parsley $0.22
  • 2 oz. parmesan $1.00
  • 8 oz. pasta $0.59
  • 2 lg. chicken breasts $2.49

INSTRUCTIONS

  1. Season the chicken breasts on both sides with salt and pepper (or any other seasoning you like). Cook on a George Foreman Grill about 8 minutes per breast. Alternatively, you can cook them in a non-stick skillet over medium-high heat for about 5 minutes per side or until cooked through. Keep the chicken on a plate covered with foil until ready to eat.
  2. While the chicken is cooking, prepare the sauce. Cut the onion into a small dice and mince the garlic. Cook them in a large skillet over medium heat with olive oil. Cook about two minutes or until the onion is transparent. Add the sliced mushrooms and a dash of salt and cook until the mushrooms have completely softened and released all of their moisture (about 7 minutes).
  3. Add the 2 Tbsp of flour to the skillet. Stir and cook for about 2 minutes. It will coat the mushrooms and will begin to turn golden in color. Just make sure to keep stirring so that the flour does not burn.
  4. Combine the chicken base and water to make a chicken broth. Add it to the skillet along with the white wine and thyme. Whisk until no flour lumps remain. Let simmer until thickened (about 3-5 minutes).
  5. While the sauce is simmering, get a large pot of water boiling for the pasta. Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain).
  6. Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the sauce a taste and season with salt and pepper.
  7. Roughly chop the parsley and stir it in with the drained pasta. Grate about 2 ounces of parmesan over top (or top each serving individually). Slice the chicken and serve each bowl of pasta with a few slices of chicken.

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.

 

 

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

Rainbow Shots!

Have you ever been out at a social event where the bartender is just off the chain with skills?  I’m not talking about your neighborhood bar where the bartender’s skills are limited to mixing simple drinks like Bacardi and Coke.  No, I am referring to real skills where the bartender show-boats with the multiple bottles of alcohol, tower glass pour and decorative drinks that are too pretty to drink.

 

Image result for talented bartenders.

 

 

Image result for talented bartenders

Image result for talented bartenders

 

Ever wonder how they do it?  Ever wish you were able to do at least one of those cool feats?  Well, wonder and wish no more.  Here’s a “Rainbow Shots,” recipe from the Tipsy Bartender, that you can do at your next function sure to impress your friends, (with a little practice of course).

Happy cocktail making!

Lois “Depurplelady” Percente

 

 

 

 

 

 

 

 

 

 

 

 

 

Rainbow Shots

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.