This is a sponsored post written by me on behalf of Riondo Prosecco for IZEA. All opinions are 100% mine.
I think one of my most favorite things about this time of year is summer cocktails! While I am no fan of the summer heat, what’s not to love about a fun party with friends or a quiet day sitting poolside sipping on an icy and refreshing drink?
I’m so excited to be partnering with my friends from Riondo Prosecco again this summer. You guys loved the strawberry bellinis I posted last summer so when they asked me to mix up another fun summer drink to celebrate National Prosecco Day (August 13th), of course I was on board! Did you know that Riondo Prosecco is the #1 Prosecco in Italy? I love adding this affordable and authentic Italian Prosecco to cocktails. It’s not overly sweet and so it mixes in well with a variety of flavors. And another thing I love about Riondo is the screw-cap bottles which makes life so much easier!
I mixed up this very simple Prosecco Lemonade Punch. First, we start off by making some fresh-squeezed lemonade. Then I made a quick simple syrup to sweeten and some vodka. Next is the best part! Throw some ice into nice glasses and some fresh strawberries, fill up the glass about halfway with the punch and then let your guests add in a fun mini bottle of the Riondo Prosecco for some fresh fizz! This fun punch recipe is perfect for small or large gatherings and is fresh and bubbly! I know what I’ll be sipping on the rest of this summer!
Add the sugar and 1/2 cup water to a saucepan and heat over medium heat. Bring the mixture to a boil and let boil for about 5 minutes. Remove from the heat. Mixture will thicken as it cools.
In a large pitcher, combine the fresh lemon juice, remaining water, and vodka. Stir in desired amount of the simple syrup to taste.
Add ice and some fresh strawberries to glasses, fill about half way with the lemonade punch. Open and top the remainder of each glass with one of the mini bottles of Riondo Prosecco. Serve.
The back-to-school commercials and sales have started and I’m sitting here wondering where the summer is going. I know a lot of kiddos are starting school in the next few weeks. School doesn’t start back for us until after Labor Day, but with August almost here, I like to start back with back-to-school eats!
I like to keep a pretty steady supply of muffins in the freezer. Maddie has always loved them since she was really young and often asks for one for breakfast or a snack. I’ve also been buying a crazy ridiculous amount of strawberries. They’ve been on sale and Natalie would eat a half a pint in one sitting if you let her! I never really bake with strawberries and I’m missing out.
When it comes to proteins for dinner, I would say we do about 80% chicken. I don’t dislike red meat, sometimes I want a good burger, steak, or pot roast, but generally, I just prefer lean chicken. We do have salmon a few times a month too, but it did not sit well with my during my first pregnancy and ever since, I’ve developed a slight taste aversion to it I think.
While I don’t mind having a lot of chicken, my husband definitely gives me a certain look when I tell him we are having chicken for the millionth time in a row. I never make shrimp and I don’t know why because it’s so ridiculously easy to make and cooks so quickly!
I meant to post these sweet little no-bake cherry cheesecakes for the 4th of July, but we were so busy with family visiting and I was too tired to get them posted in time! Holiday or not though, these no-bake cheesecakes are perfect all summer long!
A lot of these types of desserts use canned cherry filling, and I just can’t do it. Not when there are bags of the most gorgeous fresh cherries in the produce section! I spent wayyyyy too much money on a gigantic bag of organic cherries a few weeks ago and thought they’d be so perfect for making a fresh cherry topping!
Hi friends! Sorry I have been a little MIA the past couple of weeks. We’ve had family in town and I wanted to just take a little break to soak up the precious time!
How do you guys feel about chilled soups? I honestly don’t really know how I feel about them. To be honest, it’s hit and miss for me. This Avocado-Corn Chowder with Chicken was intended to be served as a chilled soup.
I was surprised how much I like this soup chilled, but I also wanted to see what it would taste like warm. I ate half of it cold and half hot. I kind of liked the warm version a little better, but that’s because I normally just prefer warm soups to cold soups. So, I’m going to say you can eat this chilled or warm.
When I think about what brings me the most joy in life, the obvious answer is my children. I mean, what kind of mother would I be if I didn’t say it was them? So yes, clearly, my children and family bring me the most joy.
Also in the Top 3? Well, that’s easy. It’s a warm, fudgy brownie with a scoop of vanilla ice cream on top.
Is there anything better? I think not.
I’ve been wanting to make a skillet brownie for some time. Baking a brownie in a cast iron skillet is a great idea because it helps keep the heat even and steady while the brownie is baking.
Another major benefit of baking a brownie in a cast iron skillet? You don’t have to worry about slicing it, or at least, I don’t worry about it! Heck, I’m not gonna lie, I just eat it straight out of the skillet! Or, you can just scoop it into bowls while it’s still warm with big ol’ scoop of vanilla ice cream on top!
Oh, and because you don’t have to worry about slicing it, you don’t have to wait 10,000 years for the brownie to cool. So many good things here, right?!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!
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