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36 Brunch Menu Recipes

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Show mom you care by whipping up brunch with these essential brunch recipes to make her day special. Choose from 36 recipes focused on savory chilaquiles, delicious waffles and pancakes, decadent crepes, mouthwatering biscuits and vegetable casseroles, tasty egg dishes and refreshing drinks.

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Click on the next slide for delicious Chilaquiles Recipes

David Codney – Chilaquiles
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Chilaquiles
Course:
Breakfast, Brunch
Cuisine:
Mexican
INGREDIENTS:

SALSA VERDE:

  • Tomatillos 20 ea
  • Jalapeno 2 whole
  • Garlic 5 cloves
  • Yellow onion 2 ea medium
  • Cilantro (chopped) 2 bunches
  • Lime juice 2 ea
  • Cumin 1 tblsp
  • Salt and pepper

CHILAQUILES ASSEMBLY:

  • 2 ea. sliced radish
  • 1/2 avocado
  • ½ cup pico de gallo
  • ½ cup Roasted Tomatillo Salsa
  • 2 ea limes
  • 1 bunch cilantro
  • ¼ cup queso fresco
  • 1 sunny side up egg
  • Corn Chips

DIRECTIONS:

Salsa Verde:

  1. Clean husk from tomatillos and wash them. Remain whole.
  2. Cut yellow onions in quarters removing the outermost skin.
  3. Toss jalapeños, onions, and tomatillos together in a bowl with salt, pepper, and oil and roast them until a nice caramelization. It is ok if you have black spots. This is roasting! You can place on a charcoal grill or use the broiler under your oven for maximized effect.
  4. Add garlic in the last 4 min to avoid burning. Let them cool down and blend, add cilantro, condiments, and season.
  5. Use a food processor for slightly chunky salsa. For smooth use a blender.

Chilaquiles:

  1. Toss chips in bowl with salsa.
  2. Put chips on plate, garnish with avocado, radish, pico de gallo, queso fresco, cilantro, and lime.
  3. Fry an egg however you prefer, then put it on top of the chips and enjoy!
"Divorced" Chilaquiles
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"Divorced" Chilaquiles
Course:
Breakfast, Brunch, Lunch
Cuisine:
Mexican
Yield:
6 Servings
Ingredients

For Chayote and Jimaca Chips

  • 6 -12 Chayotes (Mexican Squash)
  • 6 Medium Jicamas or 4 Large ones
  • Olive oil
  • Sea Salt

For Tarasco (Chipotle Sauce)

  • 3 Tbsp. Extra Virgin Olive Oil
  • Tomatillos [3.3 lbs.]
  • Onion [ [3.3 oz.]
  • Water [1500 ml]
  • 9 Garlic Cloves
  • 6 Chipotle Chile peppers – canned, without seeds, stems or veins]
  • 3 Serrano chiles – without seeds, stem or veins
  • 3 oz. fresh Cilantro
  • 1/2 - 1 Tbsp. Sea Salt
  • 2 oz. Extra Virgin Olive oil

For the Green Sauce

  • 3lbs. Green tomatillos
  • 12 C Water
  • 8 Serrano chiles
  • 9 oz. Onion
  • 6 Garlic cloves - peeled
  • 6 Tbsp. Extra Virgin Olive oil
  • 1/2 - 1Tbsp. Sea salt
  • 1.5 oz. Fresh Cilantro

For Cooked Beans

  • 0.75 lbs. Beans - dried black or pinto
  • 3 Medium Yellow Onions
  • 3 Bay leaves
  • 6 Jalapeño Peppers
  • Sea Salt
  • Ground Black pepper
  • 3 Tbsp. Extra Virgin Olive Oil

Additional Ingredients to decorate & garnish

  • Organic arugula to put on the bottom of each plate
  • ¼-1/2 avocado per person
  • Chopped white onion to garnish
  • Chopped fresh cilantro to garnish

DIRECTIONS:

CHAYOTE and JICAMA CHIPS
Servings: 6

  1. Preheat the oven at 450 F.
  2. Place parchment paper of a few oven Trays.
  3. Peal the jicamas.
  4. Slice the chayotes and the jicamas as thin as possible and place on the trays.
  5. Using a silicon brush, lightly coat the chayotes & jicamas slices with olive oil on both sides. Season with sea salt.
  6. Bake the chayotes and the jicama for 20-23 minutes, turning after 10 minutes. Keep an eye on the chips because they can burn faster than you think. Take out of the oven those that are ready (crispy brown on the outside).
  7. Let the Chips cool and dry.

TARASCO (CHIPOTLE SAUCE)
Servings: 6

  1. Peel the tomatillos and wash, then place in a medium to large pot.
  2. Cut the onion in large chunks, then add to the pot.
  3. Add water to the pot. Bring to a boil and cook for 15 minutes.
  4. When done, save 1 1/2 cups, and discard the rest.
  5. Place in a blender the garlic, chipotle, Serrano, cilantro and salt (use half of the salt and taste, then add more if needed).
  6. Add the cooked tomatillos, onion and 1 1/2 cups of the water saved.
  7. Blend on high speed for 15 seconds.
  8. Heat a large pot on medium heat. When hot, add the olive oil and immediately add the blend. Bring to a boil and then reduce the heat to simmer. Cook for 15 minutes, stirring frequently.
  9. Serve warm.

GREEN SAUCE
Servings: 6

  1. Peel and rinse the tomatillos. Put them on the large pot with the water.
  2. Cook the tomatillos on high heat for 15 minutes. While they are cooking, continue with step #3.
  3. Take out the seeds, stem and vein of the chile.
  4. Chop the onion and the garlic.
  5. Heat a deep pan on medium heat. When hot, add the olive oil and immediately add the onion. Cook for 2 minutes, stirring so it cooks evenly.
  6. Add the garlic and cook for 1 more minute, stirring. Remove from heat.
  7. Place in a blender the cooked tomatillos, onion, garlic, chiles, and salt Use half of the salt and taste, then add more if needed). Blend on high speed for 10 seconds.
  8. Pour the blend into the frying pan and cook for 10 minutes starting on high heat. When boiling, reduce the heat to medium. Stir often.
  9. Pour the sauce into the blender. Add the cilantro. Blend on medium speed for 2 seconds. Serve warm.

COOKED BEANS
Servings: 6

  1. Spread beans in a single layer on a large sheet tray. Pick through to remove and discard any small stones or debris and then rinse well with a strainer.
  2. In a large bowl, cover beans with 3 inches of cold water, cover, and set aside at room temperature for 8 hours or overnight.
  3. Cut the onion in quarters and set aside.
  4. Drain soaked beans and transfer to a large pot. Cover pot in 2 inches of cold water.
  5. Add onion, bay leaves and jalapeño peppers and bring to a boil. Use a large spoon to skim off and discard any foam on the surface.
  6. Once it reaches boiling point, reduce heat, cover, and simmer, gently stirring occasionally until beans are tender, 1 to 1 1/2 hours.
  7. You can drain beans, if desired, and discard onions, jalapeños and bay leaves. Season with salt and pepper.
  8. If you like refried beans or dried beans, you can heat up in a medium-sized pan by adding the olive oil and squashing the beans until they reach the desired consistency.

ASSEMBLING THE DISH:

  1. Place arugula on bottom of each plate.
  2. Add chayote chips to one side of plate; jicama chips to the other side.
  3. Arrange beans in middle of plate.
  4. Add Tarasco sauce to one side of plate; green sauce to other side of plate.
  5. Add avocado slices on top of beans.
  6. Garnish with chopped onions & fresh cilantro.
Chorizo Chilaquiles
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Chorizo Chilaquiles
Course:
Lunch, Brunch
Cuisine:
Mexican
Ingredients
  • 1.5 cups Chipotle Salsa (see recipe)
  • 2 cups chicken or vegetable broth
  • 1/4 cup half and half
  • 1/4 cup heavy cream
  • 4 eggs
  • Olive oil, to cook the egg
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces Homemade Chorizo (see recipe), or a high quality Mexican chorizo, cooked until crispy and brown
  • 1 cup grated Mexican manchego, or other melty cheese like Monterey Jack
  • 6 to 8 cups corn tortilla chips
  • 2 ripe California avocados, halved, seeded, peeled, and cut into 1/2-inch dice
  • 1/2 small red onion, finely diced
  • 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
  • 1/2 bunch cilantro, chopped
  • 1 lime, cut into wedges, for serving
  • 1/4 cup sour cream, for serving (optional)

DIRECTIONS:

  1. In a wide skillet, bring salsa, broth, half and half, and heavy cream, to a boil.
  2. Add a fried egg, or diced avocado, crema or sour cream to make it look more appealing.
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Click on the next slide for Sweet or Savory Crepes Recipes

Kavan Smith's French Crepes
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Kavan Smith's French Crepes
Course:
Breakfast, Brunch
Cuisine:
French
Time:
35-40 Minutes
Ingredients

For Crepes

  • 2 cups All purpose flour
  • 2 cups whole milk (3%)
  • 3 eggs
  • 3 tbs melted butter
  • 2 tbs white sugar
  • pinch sea salt
  • 1 tsp real vanilla extract
  • vegetable oil for cooking (only 1 tbs)
  • maple syrup (for drizzling)

For Filling

  • large carton of whipping cream
  • 2 tbs powdered sugar
  • 1 tsp real vanilla extract

DIRECTIONS:

  1. Mix the flour, milk, eggs, butter, sugar salt and vanilla extract together
  2. Let rest for at least 30 minutes
  3. Pour into crepe pan and allow to cook for 1-2 minutes
  4. Remove and fill with whipped cream or filling of your choice
  5. Drizzle with maple syrup
Do It Yourself Crepes
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Do It Yourself Crepes
Course:
Breakfast, Brunch
Cuisine:
French
Ingredients

Ingredients for the Crepe Batter

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted

Ingredients for Sunflower Seed Butter

  • 4 cups roasted, unsalted sunflower seeds
  • 2-4 tablespoons of coconut oil
  • ½ teaspoon salt

Directions for Crepes:

  1. Place all ingredients into a blender and blend until smooth.
  2. As mixture goes from a flour-like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of coconut oil. Be patient, this can take a several minutes.
  3. Continue processing, and as the mixture continues to warm, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.
  4. Continue to process for another 2-3 minutes.
  5. Use a large nonstick pan or skillet.
  6. Cook crepe on either side until golden for about 30 seconds to 1 min.

Directions for Homemade Sunflower Seed Butter: (Makes approx. 2 cups)

  1. Roast raw seeds on a cookie sheet in a 325 degree oven for about 15 minutes about 15 minutes, until the seeds are turning golden brown and are fragrant.
  2. In the bowl of a 14 cup food processor, place the toasted sunflower seeds and process.
  3. As mixture goes from a flour-like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of coconut oil. Be patient, this can take a several minutes.
  4. Continue processing, and as the mixture continues to warm, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.
  5. Continue to process for another 2-3 minutes.
  6. Add salt to taste, and process to mix. You sunflower butter should be ready at this point... You can also add a touch of honey if you'd like to sweeten it a bit.
Stuffed Crepes
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Stuffed Crepes
Course:
Brunch, Lunch
Cuisine:
French
Ingredients

For Crepes (Not filling)

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter butter or coconut oil to butter pan

For Filling

  • 3 Eggs (separate egg whites to make it healthier) Butter for pan to cook
  • Avocado
  • Pesto
  • Spinach

DIRECTIONS:
For Crepes (Not filling):

  1. Put blended eggs, milk, water, flour and butter in fridge for at least an hour
  2. Then I just eyeball how much to put in the pan to cook. I think it's supposed to be 1oz.
  3. Cook it. Pour batter into pan. Use crepe tool or spoon to spread it out around pan. Maybe 40 seconds on one side at a medium heat and then 10-20 seconds on the other side. When I am talking abut this I can tell people to play with the times and temperature to find what works for them and their stove. I use another crepe tool to flip it, but you can use a knife too.
  4. You can cook all the batter to make the crepes if you want. When removing from heat place them flat to cool down.
  5. Lay crepes flat to cool
  6. I usually make one crepe and eat it plain. Then make another for my filing and save the rest of the batter for the next day. When I make the second one, I don't remove it from the heat.

For Filling:

  1. Cook eggs separately. I usually do this in the microwave while my crepe is cooking to save time.
  2. Cook eggs separately or in the microwave
  3. But since we are cooking they eggs in a pan we can try doing it at the same time as the crepe OR do it before making the crepe. I will say I usually do it in the microwave. I actually like how it taste better in the microwave. I'm weird ;)
  4. Add cooked eggs to the crepe (Crepe is still on the pan on low-mediums heat).
  5. Spread pesto on one side of crepe
  6. Cut and spread avocado over egg. Add a handful of uncooked spinach and fold crepe in half.
  7. The heat of the crepe will cook the spinach in about a minute on the stove.
  8. I like the spinach to still have a little crunch to it for texture, but if you wan tit cooked all the way through you and always add it to your eggs when cooking the eggs.
  9. Add cheese (any kind really) if you want to add more the crepe. But keep it super healthy without the cheese.

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Phil Kastel - Spinach Crepes
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Spinach Crepes
Course:
Brunch
Yield:
12-14
Ingredients
  • 5 Eggs
  • 2 cupS Whole Milk
  • 1 1⁄2 cups All Purpose Flour
  • *Melted Butter to grease pan with

CREPE FILLING:

  • 12 oz Cream Cheese – softened to room temperature
  • 1 1⁄2 cups Crème Fraiche
  • 1 tsp Granulated Garlic
  • 1⁄2 tsp Kosher Salt
  • 1⁄4 tsp Black Pepper
  • 1/8 tsp Fresh Nutmeg – use zester
  • 1 cup Parmesan Cheese
  • 2 cups Mozzarella Cheese
  • 36oz Frozen Spinach – thawed, squeezed dry

CREPE ROLLING:

  • 12 Cooked Crepes
  • 3 oz: Spinach Filling – use #12 ice cream Scoop for easy portioning
  • 1 1⁄2 cups: Shredded Mozzarella Cheese
  • *Chopped Chives – for garnish

WILD RICE PILAF WITH ALMONDS:

  • 1 Tbl Butter
  • 1 Tbl Olive Oil
  • 1⁄2cup Onions–diced 1⁄4x1⁄4
  • 2 cups Wild Rice Blend – Lundberg Wild Blend or similar
  • 2 tsp Kosher Salt
  • 1⁄2 tsp Black Pepper
  • 4 cups Veggie Stock or Water
  • 1⁄2 cup Toasted Almonds
  • 2 Tbl Chives – finely diced
  • 2 Tbl Italian Parsley – rough chopped

DIRECTIONS:

  1. Place all ingredients in the blender and mix till smooth.
  2. Wipe a non-stick pan with melted butter, when pan is hot add 2oz of batter and roll until the bottom section of the pan is completely coated trying not to get batter up the sides. Flip crepe over once edges begin to brown and continue to cook till done.

CREPE FILLING:

Yield: 6 1⁄2 cups (12-14 filled crepes)

  1. Squeeze defrosted spinach in a cloth napkin till dry; separate and flake loosely with hands in a bowl.
  2. Place remaining ingredients in another bowl and mix till well combined, fold in spinach with cheese mixture until well and reserve for crepe rolling.

CREPE ROLLING:

  1. Place a scoop of spinach filling in bottom third of crepe, tuck crepe overfilling and fold sides snugly over and continue to roll crepe over until completely sealed. Place rolled crepes in a 9x13 baking pan and top with shredded mozzarella cheese. Cover with aluminum foil and place in a preheated 375-degree oven for 20 minutes or until hot. Remove foil; turn on broiler and slightly brown top till cheese is golden in spots. Remove from the oven and allow to rest for 2 minutes and garnish with chopped chives before serving.

NOTE: Spinach Crepes can be rolled ahead of time and stored under refrigeration however, you may need to increase baking time to completely heat through.

WILD RICE PILAF WITH ALMONDS:

  1. Saute onions with butter and olive oil for 2-3 minutes until translucent. Add wild rice, salt and pepper and continue to toast rice for 3 minutes until frequent (making sure to stir and not burn the rice)
  2. Add stock and bring rice mixture to a boil; reduce to a simmer, cover with lid and cook for 40 minutes until liquid has been absorbed. Remove from heat and allow to sit covered for 10 minutes.
  3. Uncover and fluff rice with a fork, add toasted almonds, chives and parsley.

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Click on the next slide for scrumptious Egg Recipes

Croque Madame
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Croque Madame
Course:
Lunch, Dinner
Cuisine:
French
INGREDIENTS:
  • 12 slices white sandwich bread
  • Dijon mustard, for spreading
  • Sliced ham, as needed, depending on how thick your ham is (if using thinly sliced deli ham, use about 3 slices per sandwich, or 18 slices total)
  • 4 cups grated gruyere cheese
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Pinch grated nutmeg
  • Kosher salt (3/4tsp) and freshly ground black pepper (4 cranks on mill)
  • 6 over-easy fried eggs
  • Fresh thyme sprigs

CROQUE MADAME INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of dijon mustard. (if you like more dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of cheese. Top with the remaining bread slices.
  3. In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese.
  4. Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden brown and the cheese is bubbly, about 2 minutes (watch closely!). Top each sandwich with a fried egg and serve.
Bacon Filet and Egg
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Bacon Filet and Egg
Course:
Breakfast, Brunch
Ingredients

For Chipotle Hollandaise

  • 2 ½ oz Egg yolks, pasteurized
  • ½ pound Butter, lighted salted, soft
  • 2 Tbl. Lemon juice, pasteurized
  • ½ tsp. Tabasco sauce
  • ¼ tsp. White pepper
  • ¼ tsp. Cayenne Pepper
  • ¼ tsp. Worcestershire sauce
  • 2 Tbl. Chipotle, canned and pureed
  • 1 Tbl. Cilantro, chopped

For Bacon Filet and Egg

  • 2 each 5 oz. filets
  • 2 pc. Applewood smoked bacon
  • Chipotle hollandaise (recipe above)
  • 1-2 poached eggs
  • Salt and Pepper as needed
  • Sliced green onion
  • Cajun seasoning or chili powder to dust plate

DIRECTIONS:

For Chipotle Hollandaise

  1. Place the eggs into a mixing bowl, then place over a pot of boiling water. Whip the eggs vigorously with a wire whip until smooth and thick and 145 degrees F.
  2. Slowly add the softened butter into the whipped eggs, whisking as the butter is added. Continue until all butter is added.
  3. Add lemon juice, Tabasco sauce, white pepper, cayenne pepper and Worcestershire, and blend in well to the eggs.
  4. Fold in the chipotle puree and cilantro.

For Bacon Filet and Egg

  1. Portion steaks, par-bake Applewood smoked bacon, wrap both filets and secure with a wooden skewer.
  2. Pre-prep Chipotle hollandaise and have a double boiler ready on the stove to make the sauce.
  3. Poach eggs in a 190-degree water bath till over easy (approximately 2 min)
  4. Season steaks with Kosher salt and course ground pepper and grill or pan sear steaks to desired temp (MR is my recommendation)
  5. Try to crisp up the bacon before removing from the heat, then let rest while you warm the egg and add slightly mix the sauce to drizzle over the top.
  6. Garnish with sliced green onion and a light Cajun dust on the plate.
Swiss, Sausage, and Thyme Hash Brown Casserole with Poached Eggs and Melted Tomatoes
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Swiss, Sausage, and Thyme Hash Brown Casserole with Poached Eggs and Melted Tomatoes
Course:
Breakfast, Brunch
Yield:
6 Servings
Ingredients

For the Melted Tomatoes

  • 2 pints cherry tomatoes
  • ½ cup olive oil
  • ½ cup balsamic vinegar
  • 1 T sugar (tip, sugar works like salt to bring out additional flavors in foods)
  • ¼ cup fresh basil, chiffonade (tip, stack the leaves and roll them like a cigar, then slice for a quick and neat way to slice basil)
  • salt and pepper to taste

For the Casserole

  • ¼ cup of canola oil
  • 1 medium yellow onion, diced
  • 2 lbs. spicy Italian Pork Sausage
  • 9 cups of Hash Browns
  • 2 cups canola oil
  • salt and pepper
  • 2 T granulated garlic
  • 1 cup of oven roasted ap flour
  • **(trick) toast the flour in a 350 degree oven until it's golden to add a nutty flavor to the roux, it's also a roux short cut when making things like gumbo that need a dark roux
  • 1 cup salted butter
  • 6 cups whole milk
  • 5 cups shredded swiss, divided
  • ¼ cup granulated garlic
  • 1 T fresh thyme leaves
  • salt and pepper to taste
  • 12 eggs, poached in water with a T of white vinegar (tip, this helps the eggs to solidify in the water)
  • salt and pepper

DIRECTIONS:

Yields 6

  1. Preheat oven to 275.
  2. Toss the cherry tomatoes in the oil, balsamic, sugar and salt and pepper. Spread them out on a half sheet pan and place in 275 degree oven for about 45 minutes, stirring occasionally. After 45 minutes, remove from heat and smash tomatoes into a sauce, fold in the basil chiffonade and adjust salt and pepper. Set aside.
  3. Increase oven temperature to 425. Grease a 9 x 12 Pyrex dish.
  4. Over medium high heat, get a large cast iron skillet hot. Add oil and brown the diced onions, then add the pork sausage and brown, and crumble, about 5 - 7 minutes. With a slotted spoon remove onion/sausage mixture from pan and set aside.
  5. Add some of the oil to the pre-used cast iron skillet, get it hot and then add the hash browns, spread them out, and let them sit. after about a minute, add more oil and salt and pepper.
  6. When you see the edges starting to brown gently turn the hash browns over with a spatula, trying to not break up too much (you want hash browns that are crispy on the outside and tender in the middle-option...some people just like crispy hash browns in which case, do this in smaller batches, and get them all nice and crispy).
  7. When all cooked through, remove from skillet and set aside. Wipe skillet clear and then add the butter, melt and then add the oven roasted ap flour (this is such a time saver when developing a dark roux-I prefer a roux on this to a bechamel because it has a much more developed flavor, but if you don't have the time, just add the flour and butter and cook down for about 5 minutes to cook out the flavor of the flour).
  8. After about 5 minutes, carefully add the milk to blend...let this simmer for about 5 minutes, then blend in the 3 cups of shredded swiss, garlic, thyme and salt and pepper.
  9. In the greased Pyrex dish, layer first ⅓ of the hash browns, then ⅓ of the cheese sauce and ⅓ of the cooked sausage, repeat 2 more times.
  10. Bake the casserole in the oven for about 30 minutes, while the casserole is heating, poach the eggs. Remove the casserole after 30 minutes (tip: 45 min if you've refrigerated overnight) top with poached eggs and remaining 2 cups of swiss, return to oven for about 3-5 minutes to melt the cheese.
  11. Top with melted tomatoes and serve.
Breakfast Fried Rice
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Breakfast Fried Rice
Course:
Breakfast, Brunch
Ingredients
  • 1 bunch collard greens
  • 1 tablespoon plus 1½ teaspoons
  • grapeseed oil or other high heat neutral oil
  • 8 garlic cloves, minced
  • 2 tablespoons soy sauce or tamari, plus more for serving
  • 3 cups leftover cooked rice (brown, white, or a combination)
  • 6 large eggs
  • 3 scallions, green parts only, thinly sliced

DIRECTIONS:

  1. Set an oven rack 6 to 8 inches from the heating element and preheat the broiler.
  2. Cut out and discard the ribs of the collard greens. Stack the collard leaves on top of one another and, starting on a long side, roll them up into a burrito- like shape. Thinly slice the rolled greens crosswise into ribbons, then coarsely chop the ribbons so that they are not too long.
  3. Heat a large oven- safe skillet, such as cast iron, over medium- high heat. When the skillet is hot, add 1 tablespoon of the grapeseed oil and the garlic. Cook, stirring constantly, until the garlic is a light golden color and very fragrant, about 1 minute. Do not let it burn. Add the collard greens, 1 tablespoon of the soy sauce, and ¼ cup water. Cook, stirring, until the collard greens are wilted and all the liquid has evaporated, about 8 minutes.
  4. Add the rice and the remaining 1 tablespoon soy sauce to the collard greens. Cook, stirring, until the rice has warmed, 2 minutes. Spread the mixture out evenly in the skillet and make six wells with a spoon. Pour ¼ teaspoon of the remaining grapeseed oil into each well and then carefully crack an egg into each well. Cook, undisturbed, until the egg whites are beginning to set, about 1 minute. Transfer the skillet to the oven and broil until the eggs are cooked to your desired doneness. (I prefer just-set whites and runny yolks, which takes about 1 minute.)
  5. Remove the skillet from the oven and sprinkle the scallions over the rice and eggs. Serve immediately, with soy sauce on the side.

LEFTOVER RICE TIP:
Fried rice is meant to be a convenience food that utilizes and gives new life to leftovers. If you want to make this dish using freshly cooked rice, simply spread the rice out on a baking sheet and place it in the fridge, uncovered, for 30 minutes to dry out.

Huevos Rancheros with Black Beans
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Huevos Rancheros with Black Beans
Course:
Breakfast, Brunch, Lunch
Cuisine:
Mexican
Ingredients
  • 1 tomato, diced
  • ¼ yellow onion, finely minced
  • Juice from 1 lime
  • Sea salt or Sea veg
  • ¼ cup soy cream cheese
  • 1 tablespoon rice milk
  • 1 tablespoon olive oil or coconut oil
  • 4 large eggs or 3 ounces tofu, sliced into 4 equal squares
  • 2 cups cooked black beans
  • 1 batch of guacamole
  • ¼ cup cilantro leaves, minced, for garnish

DIRECTIONS:

  1. To make pico de gallo, combine tomato, onion, lime juice, and pinch of sea salt or Sea Veg. Give it a taste and adjust the salt to your liking.
  2. To make the dairy-free sour cream, add the soy cream cheese and rice milk to a small bowl; whisk until smooth.
  3. Set a small sauté pan over medium-high heat and add the olive oil or coconut oil. When the oil is hot, fry the eggs, one at a time, until cooked to your liking. If using tofu, add the tofu slices and cook until lightly browned, flipping halfway through, about 3 to 5 minutes on each side.
  4. To assemble, divide the black beans between plates. Top each plate with a fried egg or a square of tofu, a dollop of dairy-free sour cream, a spoonful of pico de gallo, and guacamole. Garnish with cilantro.

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Corned Beef Hash with Arugula Salad
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Corned Beef hash with Arugula Salad
Course:
Breakfast, Brunch
Ingredients

For the Weekend Frittata

  • 4 roasted tomatoes
  • 6 fingerling potatoes, cooked and sliced
  • 6 ounces baby spinach
  • 2 tablespoons roasted garlic
  • 20 whole eggs
  • 3 ounces milk
  • 3 ounces manchego cheese, grated

For Arugula Salad

  • 1 ½ tsp lemon juice
  • 1 ½ tbs olive oil
  • ¼ sprig thyme
  • ¼ tsp shallot
  • 4 ounces arugula
  • Salt and pepper to taste

For Corned Beef Hash

  • 1 ½ lbs corned beef, shredded
  • 1 ½ cups Yukon gold potatoes, peeled, medium dice
  • 1 ½ tbs canola oil
  • 1 cup yellow onion, diced
  • 1 cup red bell pepper, diced
  • 1 tbs sriracha sauce
  • ¼ bunch parsley, chopped
  • 2 tbs chives, chopped
  • 1 ½ tsp coriander
  • ¾ tsp cumin
  • Salt and pepper to taste

DIRECTIONS:


For Arugula Salad

  1. Preheat the oven to 225˚. Prepare the roasted tomatoes. While the tomatoes are roasting, cool the fingerling potatoes in a small sauce pot of salted boiling water until they are soft but not mushy. Drain the potatoes and set aside to cool before slicing.
  2. Preheat the oven to 400˚. Heat a large ovenproof frying pan over medium-high heat. Layer the bottom of the pan with the cooked fingerling potato slices, roasted tomatoes, spinach, and roasted garlic.
  3. Whisk together the eggs and the milk in a large bowl. Pour the egg mixture over the vegetables and top with the grated cheese.
  4. Cook frittata in the oven until puffy and the center is set, insert knife in the middle and if it comes out clean, it’s done), about 25-30 minutes.
  5. Combine the lemon juice, thyme, and shallots in a small bowl. Whisk in olive oil until vinaigrette is emulsified. Season to taste with salt and pepper .toss the arugula leaves with the vinaigrette.
  6. Place the arugula salad in a mound in the middle of the frittata. Serve your guests tableside.

For Corned Beef Hash

  1. Place the diced potatoes in a sauce pot of cold salted water. Bring to a boil and cook until the potatoes are soft. Drain and transfer to a mixing bowl. (This step can be prepared up to a day in advance.)
  2. Heat the oil in a large cast iron skillet over medium heat. Add the onion and peppers and sweat until the onions are soft. This step can also be prepared up to a day in advance.
  3. Add the diced cooked potatoes and corned beef to the onion-pepper mixture and combine. Add the balance of the ingredients and stir until thoroughly mixed. Adjust the seasoning if necessary with salt and pepper to taste. Continue cooking the hash until the mixture turns golden brown.
Hashbrown Crust Quiche
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Hashbrown Crust Quiche
Course:
Breakfast, Brunch
Ingredients
  • 6 cups Shredded, Frozen Hashbrowns, thawed and drained
  • 6 tablespoons Butter, melted
  • 1 medium Yellow Onion, thinly sliced and caramelized (~½ cup caramelized onion, instructions following recipe)
  • ½ pound Asparagus, sliced in half lengthwise, blanched in salted, boiling water for 1 minute, then bathed in ice water, drained, and dried before adding to quiche
  • 8 Eggs
  • 1 cup Milk
  • ½ cup Heavy Cream
  • 8 ounces Goat Cheese
  • ¼ cup Minced Chives, plus 1 tbs for garnish
  • Salt and Pepper to taste

DIRECTIONS:

  1. Heat oven to 425˚.
  2. Line 9-inch springform pan with parchment paper, then grease with butter or oil.
  3. Press drained hashbrowns between paper towels to remove as much liquid as possible.
  4. In a bowl, mix dried hash browns with melted butter.
  5. Press hash brown mixture into springform pan, making a layer on the bottom and then progressing up the sides of the pan until a shell has been formed. Use the back of a wooden spoon to press hard.
  6. Bake crust for 30 minutes, until the potatoes are just browned and beginning to crisp.
  7. Remove crust from oven, use back of wooden spoon to compress it more. Make a uniform sheet of potato on the bottom and sides of pan. Wrap sides with tin foil to protect them from burning.
  8. Place crust back in oven, under broiler, and broil for 5-10 more minutes, until the crust is golden brown all over.
  9. Remove crust from oven and set aside on a baking sheet while preparing the filling. Lower oven temperature to 325˚
  10. Add eggs, milk, cream, and goat cheese to blender along with salt and pepper. Blend until frothy, about 1 minute on medium-high.
  11. Turn off blender, add chives, return lid to blender and pulse once or twice to distribute chives throughout mixture.
  12. Spread caramelized onions into hashbrown crust, covering the bottom.
  13. Scatter blanched asparagus over the caramelized onions, reserving a few strands to top the quiche.
  14. Pour egg mixture into crust.
  15. Add reserved asparagus to top (it will sink slightly). Sprinkle remaining chives on top along with more cracked black pepper.
  16. Slide quiche on baking sheet into oven. Cook for 1-1 ½ hours, until it’s just set in the center, puffed, and golden brown on top. Let quiche cool in the pan until very warm, then remove springform ring and cut into slices for serving.
  17. Entire quiche can be made ahead. Let cool completely, then refrigerate overnight. When ready to serve, cut cold quiche into wedges, place on a baking sheet and bake in a 350˚ oven until warm, about 10 minutes.

Caramelized Onions:

  1. Thinly slice onion.
  2. Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars (30-45 minutes). Add a couple of tablespoons of water to deglaze the pan and help the onions break down, if needed.
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Click on the next slide for appetizing Vegetarian Recipes

Sunny-Side Mushroom Bake
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Sunny-Side Mushroom Bake
Course:
Breakfast, Brunch
Ingredients
  • 2 Tbsp olive oil, plus more if needed
  • 1 Tbsp unsalted butter
  • 1 Medium yellow onion, finely chopped
  • 4 Cups assorted sliced mushrooms
  • Salt, to taste
  • 1 Cup fresh spinach, chopped
  • A few basil leaves
  • 2 medium tomatoes, thinly sliced
  • 3/4 Cup shredded mozzarella cheese
  • 6 large eggs
  • Freshly Ground black pepper, to taste

DIRECTIONS:

  1. In a large sauté pan over medium heat, heat the olive oil and butter, and cook the onion, stirring frequently, until translucent, about 5 minutes
  2. Add the mushrooms, season them with salt, and cook, stirring frequently, until they’ve released their juices and browned, about 10 minutes
  3. Add another splash of olive oil, if needed, then stir in the spinach and basil and cook until wilted, about 2 minutes. Remove the vegetables from the heat and spoon them into a baking dish. Cool the mixture for 10 minutes or overnight.
  4. When ready to cook, preheat the oven to 350 degrees F
  5. If you’ve chilled the mushroom mixture overnight, warm it in the oven for 15 minutes before proceeding. Arrange the tomatoes over the mushroom mixture, then sprinkle the cheese over the veggies. Crack the eggs on top of the mixture, keeping the yolks intact. Season with salt and pepper.
  6. Bake until the egg whites are set and the yolks are still runny, about 15-20 minutes. Note that the eggs will continue cooking a bit more once removed from the oven. Make sure you watch the eggs in the oven carefully…there’s a sweet spot when the whites are set but the yolks remain runny. If you cook a minute too long the yolks will harden.
Vegetarian Egg Strata
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Ingredients
  • 1 Medium Zucchini, finely chopped
  • 1 Medium Sweet Red Pepper, finely chopped
  • 1 Cup Sliced Baby Portobello Mushrooms
  • 1 Medium Red Onion, finely chopped
  • 2 tsp. olive oil
  • 3 garlic gloves, minced
  • 2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 loaf (1lb.) day-old French bread, cubed
  • 2 pkg. (5.3 oz. each) fresh goat cheese, crumbled
  • 1 & ¾ cups grated Parmesan cheese
  • 6 Eggs, lightly beaten
  • 2 Cups fat-free milk
  • ¼ tsp. ground nutmeg

"Taste of Home" recipe submitted by Danna Rogers from Westport, Connecticut.

Recipe:

  1. In a large skillet, saute the zucchini, red pepper, mushrooms, and onion in oil to tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer.
  2. In a 13-in x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
  3. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 Degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

For more great "Taste of Home" recipes, go to www.tasteofhome.com.

Fava Bean & Avocado Tartine with Sunny Side Up Egg
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Fava Bean & Avocado Tartine with Sunny Side up Egg
Course:
Brunch
Cuisine:
Vegetarian
Ingredients
  • 1 Large Slice Country Loaf - Drizzled With Olive Oil Grilled
  • 1 Fl Oz Evoo
  • 1 Fl Oz Scallion Mascarpone (recipe below)
  • 3 Fl Oz Smashed Avocado (recipe below)
  • 3 Ea Mint Leaves
  • 2 Oz Blanched English Peas
  • 2 Oz Blached Fava Beans
  • 1 Squeeze Lemon Juice
  • 1 Fl Oz Evoo
  • Microplaned Grana Or Parmiagiana Cheese
  • Spinkle Espelette Chili
  • Sprinkle Chives
  • 1 Ea Fried Egg
  • Side Salad

Ingredients for Avocado Smash

  • 14 ea Ripe Avocados
  • 4 floz EVOO
  • 1/8 tsp Chile flake
  • 1 tsp salt
  • 1/8 tsp black pepper

Ingredients for Scallion Cream Cheese

  • 1 ½ cup Cream Cheese
  • 1 ½ cup Mascarpone
  • 1 1/2 cups Sliced Scallion Greens
  • Salt And Pepper
  • Place all ingredients in a small food processor & mix -- or mix in a bowl until incorporated. Season to taste

DIRECTIONS:

  1. Drizzle the bread with olive oil and place on grill on planch
  2. Smear the scallion mascarpone over toast
  3. Smear avocado
  4. Mix, mint leaves, olive oil, sea salt, fava, peas and parmesan cheese - pour over
  5. Place egg on top and garnish

Avocado Smash

  1. Half, seed and scoop all avocados into a medium mixing bowl
  2. Smash and break apart with a fork
  3. Add remaining ingredients and season to taste.
  4. Mix thoroughly and store in 9th pan with deli paper on top.
  5. Reserve for service.

Scallion Cream Cheese

  1. Soften cream cheese slightly
  2. Fold in scallion and season to taste
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Click on the next slide for tasty Biscuit Recipes

Toya Boudy - Lazy Loaded Buttermilk Biscuits
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Lazy Loaded Buttermilk Biscuits
Course:
Breakfast, Dinner
Cuisine:
American
Seasonal Event:
Fall
INGREDIENTS:
  • 2 1/2 cups of all-purpose flour
  • 4 teaspoons of baking powder
  • 4 teaspoons of sugar
  • 1 teaspoon of salt
  • 2 cups of buttermilk
  • One stick of butter
  • 1 cup of sharp cheddar with a little extra to sprinkle on top
  • Chives
  • Bacon
  • Sour cream

DIRECTIONS:

  1. Mix flour, baking powder, sugar, salt, buttermilk, cheese. Mix well.
  2. In an 8 inch or 9-inch baking pan, melt one stick of butter. Place all of the dough in the center and begin to spread it out until it’s an even layer.
  3. Take a knife and pre-slice nine pieces of the dough. You’re basically creating perforated squares. Sprinkle with extra cheese if desired. Once it’s done baking, it’s going to be super easy to cut and divide into serving portions.
  4. Bake at 450 degrees for 25 mins
  5. For loaded biscuits: add chives, bacon, and a drop of sour cream added on top
  6. Enjoy!
Bacon, Egg & Cheese Biscuit Bake
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Bacon, Egg & Cheese Biscuit Bake
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
  • 8 large eggs
  • 3 tbsp Milk
  • 1 cup shredded American cheese
  • 8 slices crisp bacon, chopped
  • 8 oz Pre-made biscuit dough, about 6 large rounds
  • Salt and pepper

DIRECTIONS:

  1. Preheat the oven to 375 degrees.
  2. Whisk together eggs, milk, and salt and pepper.
  3. Add 1/2 the bacon and all of the cut up biscuits into the bowl with the eggs and stir together.
  4. Pour into a lightly sprayed casserole dish and spread evenly.
  5. Pop into the oven, uncovered, for 30 minutes.
  6. Remove from oven and sprinkle over cheese and remaining bacon. Bake for an additional 5-7 minutes until the cheese has melted.
Buttermilk Biscuit Strawberry Shortcakes
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Ingredients

Ingredients

  • Whipped creme fraiche
  • Bottom biscuit
  • Strawberry ice cream
  • Chopped strawberries
  • Whipped cream
  • Top biscuit
  • Powdered sugar dusting

Ingredients for Biscuit Dough

  • 5 c. AP Flour
  • 2 tbsp. Kosher salt
  • 2 tbsp. Granulated sugar
  • 1 tbsp. Baking powder
  • 1 tbsp. Baking soda
  • 10 oz. (1.25 cups) cold lard
  • 1.5 cups buttermilk

Ingredients for Egg Wash

  • 2 XL eggs
  • 2 tbsp. Sugar

Ingredients for Whipped Creme Fraiche

  • 2 cups creme fraiche
  • Vanilla bean extract
  • Sugar
  • Salt
  • 2 Pints of strawberry ice cream
  • 3 baskets of strawberries
  • Powdered sugar

Ingredients for Whipped Cream

  • 1 pint heavy cream
  • Sugar
  • Vanilla bean extract
  • Salt
Buttermilk Biscuits Strawberry Shortcakes
Course:
Brunch, Dessert
Cuisine:
American

DIRECTIONS:

  1. Oven 375*, line 2x half sheet trays with parchment paper.
  2. Big bowl: flour, salt, sugar, baking powder, baking soda. Start tearing off chunks of lard and massage them into the flour. Pour in buttermilk and gently massage the dough until just formed.
  3. Flour a table and turn dough out onto it. Flour top of dough and roll out 1.5 inches thick.
  4. Cut out biscuits and place onto sheet tray so that they’re almost touching.
  5. To make the egg wash: whisk eggs and sugar. Brush biscuits with egg wash.
  6. Bake 30-35 minutes until nice and golden brown.
Sausage-Sage Biscuits with Goat Cheese Butter
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Sausage-Sage Biscuits with Goat Cheese Butter
Course:
Breakfast, Brunch
Cuisine:
American
Yield:
12-15 Biscuits
Ingredients

For 12-15 Buttermilk Biscuits:

  • 2 2/3 cup or 335 grams all-purpose flour
  • ¾ cup or 75 grams cake flour
  • 2 tsp or 10 grams baking soda
  • 1 tsp or 4 grams baking powder
  • 2 tsp or 6 grams sea salt
  • 1 ½ T or 15 grams sugar
  • 1 cup or 2 sticks salted, cultured butter, chilled and cubed
  • 1 ½ cups buttermilk, chilled
  • 1 large egg
  • 1 T milk

Ingredients for Freeze Dried Corn Butter

  • 1/2# good butter such as Plugra, unsalted, brought to room temperature
  • 6 ounces of freeze dried corn, ground
  • 1 tsp honey
  • ½ tsp salt

Sausage-Sage, Goat Cheese Butter

  • ½# butter, unsalted such as Plugra, softened
  • 3 ounces spreadable sausage such as Nduja, softened
  • 2 ounces of chevre goat cheese
  • 3 whole leaves of finely chopped fresh sage
  • pinch of salt

DIRECTIONS:
For the Biscuits:

  1. Line a baking sheet with parchment paper. Heat to 425 degrees.
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
  3. Use a pastry cutter to cut butter into flour mixture until pea sized crumbs and it is uniformly mixed. Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
  4. Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾” thick rectangle. Using a knife, cut the biscuits. Also can be cut into mini buscuits. To prevent sticking, dip the knife lightly in flour between biscuits. Do not reroll scraps. Pat them together and cut into rounds. Transfer to a baking sheet.
  5. Whisk together egg and milk. Generously brush egg wash on top of each biscuit. Sprinkle with large flake salt such as Maldon. Bake until brown 12-15 minutes.

*All ingredients, bowl and told should be cold.

For the Butter:

  1. Mix all ingredients in a bowl until incorporated. Place into any shape desired. Chill. Bring to room temperature before serving.

Get more information about this episode >>

Get more recipes from Chef Casey Thompson at chefcaseythompson.com

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Click on the next slide for delectable Pancake Recipes

Donut Pancakes with Maple Bacon Sauce
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Donut Pancakes with Maple Bacon Sauce
Course:
Breakfast, Brunch
Cuisine:
American
INGREDIENTS:

For the Donut Pancakes:

  • 4 glazed yeast donuts, day old if possible
  • ¼ cup AP flour
  • 2 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 ¼ cup milk
  • 5 tablespoons butter

For the Maple Bacon Sauce:

  • 4 pieces bacon (about ¼ pound) minced
  • 1 cup apple juice
  • ½ cup maple syrup
  • 1 tbs apple cider vinegar

DIRECTIONS:

For the Donut Pancakes:

  1. In a 225 degree oven, bake donuts until all moisture has been released. Set aside and let chill to room temp.
  2. Melt 3 tablespoons butter, reserve.
  3. In a spice grinder or food processor pulse baked donuts until all that is left is a fine powder, or “flour”, reserve. Mix donut “flour” with AP flour and add remaining fry ingredients.
  4. Beat egg, combine melted butter and remaining wet ingredients. Stir into dry ingredients.
  5. Mix until barely together.
  6. In a heavy bottom skillet over medium heat, add remaining butter and cook until bubbles form. Flip pancake and let cook additional 1-2 minutes or until done.
  7. Serve with maple bacon sauce.

For the Maple Bacon Sauce:

  1. Over medium heat in a heavy bottom pot, cook bacon until crisp.
  2. Drain fat and deglaze with ACV, then apple juice. Add maple syrup.
  3. Cook slowly until it comes together to nappè.
Jillian Michaels - Strawberry Shortcake Pancakes
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Jillian Michaels - Strawberry Shortcake Pancakes
Course:
Breakfast, Brunch
Ingredients
  • 1 tbsp coconut milk
  • ½ banana, mashed
  • ½ tsp cinnamon
  • ¼ cup eggs
  • 1 ¼ mixed berries
  • 1 scoop alaya naturals whey protein powder
  • Coconut oil spray

DIRECTIONS:

  1. Mash banana with milk
  2. Place all ingredients in bowl and mix well
  3. Spray a pan with coconut oil spray and heat over medium-low before pouring in the batter. Cook for about 3-5 minutes on each side. Top with fresh berries and enjoy.
Lemon Ricotta Hotcakes
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Lemon Ricotta Hotcakes
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
  • ¾ C whole milk
  • ¾ C water
  • ½ C AP flour
  • 4g active dry yeast
  • 1 each large eggs
  • 2 Tbls unsalted butter, melted
  • ¼ C ricotta cheese
  • ½ tsp vanilla bean paste
  • ½ C AP flour
  • 1 Tbls granulated sugar
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 each lemons, zest
  • 2 Tbls ricotta cheese

DIRECTIONS:

  1. In a saucepot, heat the milk and water to 125F
  2. In a mixing bowl, combine the first flour and yeast; stir together
  3. Add the warm milk and whisk together until completely mixed
  4. Cover the bowl with plastic wrap and allow the mixture to rise for 1 hour
  5. In another bowl, combine the eggs, butter, ricotta and vanilla bean paste
  6. In a 2nd bowl, combine the flour, sugar, baking soda, salt and lemon zest
  7. Add the flour mixture to the yeasted milk and whisk together
  8. Add the egg mixture and fold in using a plastic spatula; break the ricotta up into large chunks and fold in
  9. Cover the bowl with plastic wrap and allow to rise at room temperature for 30-45 minutes
  10. Hold chilled for service
  11. Heat griddle or nonstick pan to medium heat, add a small amount of butter and spread over the surface of the pan
  12. Spoon the batter in 4-5” circles and allow to cook until brown on the bottom, about 2 minutes, flip and cook the other side until cooked through
  13. Arrange pancake on a platter and top with blueberries, toasted pecans and warm maple syrup
Buttermilk Hotcakes with Blueberries
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Buttermilk Hotcakes with Blueberries
Course:
Breakfast, Brunch
Cuisine:
American
Yield:
Makes about 12
Ingredients

Ingredients:

  • ¾ cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ½ baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1¼ cups buttermilk
  • 3 tablespoons butter, melted
  • Vegetable oil, for cooking
  • 1-1½ cups fresh, blueberries or frozen blueberries, thawed

DIRECTIONS:

  1. In a large bowl, stir flour, cornmeal, sugar, baking powder, baking soda, and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.
  2. Preheat oven to 250°F. Lightly coat a heave large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon of blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.

Click here to buy a copy of Debbie Macomber's Cedar Cove Cookbook!

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Click on the next slide for mouth-watering Waffle Recipes

Fried Chicken and Waffles with Homemade Sriracha
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Fried Chicken and Waffles with Homemade Sriracha
Course:
Breakfast, Brunch, Lunch
Cuisine:
Southern
INGREDIENTS:

CHICKEN:

  • 4 (4–6-oz [112–168-g]) boneless chicken breasts or thighs
  • 1 tbsp (15 g) seasoned salt 2 cups (470 ml) buttermilk

BREADING:

  • 2 cups (240 g) all-purpose flour 11⁄2 tsp (8 g) seasoned salt 1 cup (115 g) panko bread crumbs
  • 3–4 quarts (2.7–3.6 L) oil, for frying

TO SERVE:

  • 4 Crispy and Fluffy Waffles (recipe follows), Unsalted butter, softened Maple syrup Homemade Sriracha (recipe follows)

CRISPY & FLUFFY WAFFLES:

  • 2 eggs 2 cups (240 g) all-purpose flour
  • 1 ¾ cups (415 ml) milk
  • 1⁄2 cup (120 ml) vegetable oil
  • 1 tbsp (12 g) sugar
  • 4 tsp (20 g) baking powder
  • 1⁄4 tsp salt
  • 1 ½ tsp (8 ml) vanilla extract
  • Pan spray

SRIRACHA:

  • 12 oz (340 g) red jalapeños, stems removed and roughly chopped
  • 4 oz (112 g) red serranos, stems removed and roughly chopped
  • 8 oz (224 g) green jalapeños, stems removed and roughly chopped
  • 4 cloves garlic
  • 2 tbsp (25 g) granulated sugar
  • 2 tbsp (30 g) brown sugar
  • 1–2 tsp (6–12 g) salt
  • 1⁄2 cup (120 ml) distilled white vinegar
  • 1 tsp xanthan gum

DIRECTIONS:

Chicken:

  1. To make the chicken, take a heavy-duty zip-top bag and cut open one side of it. Place the chicken pieces in the bag, leaving it slightly open so as not to create an air bubble. Using a small frying pan or rolling pin, pound into even 1⁄4-inch (6-mm) thick pieces. Place the pounded chicken in a medium-size bowl, sprinkle with the seasoned salt and pour in the buttermilk. Cover with plastic wrap and marinate in the fridge for 4 hours and up to overnight.
  2. To make the breading, in a large bowl, combine the flour, seasoned salt and bread crumbs, and stir until well mixed.
  3. When ready to fry, heat the oil in a heavy skillet until 360°F (182°C) on a frying thermometer. Remove the chicken from the buttermilk, but do not shake off the excess buttermilk. Place the marinated chicken into the breading mix and press the breading into the chicken. Press both sides in the breading and shake off the excess. Carefully place the chicken in the oil and fry 3 to 5 minutes, until cooked through or the internal temperature reaches 160°F (71°C) in the thickest part of each piece. Remove from the oil with a slotted spoon and drain on a paper towel–lined plate.
  4. To serve, place the fried chicken on top of the cooked waffles. Top with butter, maple syrup and Sriracha.

Chef Tip: You can substitute chicken thighs or even whole pieces of chicken in the recipe. You can double the breading and use it to fry up one whole fried chicken cut into 8 pieces.

Waffles:

  1. Preheat a waffle iron to 400°F (200°C).
  2. In a large bowl using a hand mixer or a stand mixer with the whisk attachment, beat the eggs until fluffy. Add the flour, milk, vegetable oil, sugar, baking powder, salt and vanilla and beat just until smooth. Transfer the batter to a 4-cup (960-ml) measuring cup to make it easy to pour.
  3. Spray the preheated waffle iron with pan spray. Pour the batter onto the hot waffle iron and cook until golden brown, following the manufacturer’s instructions. Serve hot.

Sriracha:

  1. Place the peppers, garlic, both sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, 6 to 8 days.
  2. Transfer the mash to a blender, add the vinegar and purée until very smooth. Strain the sauce through a fine sieve. Add the xanthan gum and purée again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months.

Chef Tip: If you love really spicy Sriracha, reverse the proportions of the serrano and jalapeños. And if you think that’s not going to be hot enough for you, substitute the chiles for Scotch bonnets and Thai chiles. I’m not responsible for the burning of your mouth or bottom if you go this route!

Mini Banana Walnut Oat Waffles With Berries
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Mini Banana Walnut Oat Waffles with Berries
Course:
Breakfast, Brunch
Cuisine:
American

DIRECTIONS:

  1. Mix all dry ingredients in a bowl.
  2. Mix all wet ingredients in a separate bowl.
  3. Mix banana into wet ingredients.
  4. Pour wet ingredients into dry ingredients and whisk until bubbly.
  5. Lightly oil skillet if not using a non-stick variety, and heat skillet on medium-high heat.
  6. Spoon batter into a waffle maker (recipe made for a 4-waffle iron, each waffle measuring 4” x 4 ¾”).
  7. Continue to cook until both sides are golden brown and cooked through, then enjoy!
  8. Makes 6-8 regular size waffles

RASPBERRY MAPLE SYRUP DIRECTIONS:

  1. Warm frozen raspberries in microwave for a minute, or until soft.
  2. Mix with maple syrup.
  3. Serve
Buttermilk Fried Chicken w/Cheddar Chive Waffle & Bourbon Maple Syrup
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Buttermilk Fried Chicken
Course:
Lunch, Dinner
Cuisine:
Southern
INGREDIENTS:

BUTTERMILK FRIED CHICKEN:

  • 3 chicken thighs and 3 chicken legs
  • 3 tablespoons Kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 cup buttermilk
  • ½ cup canola oil

CHICKEN DREDGE:

  • 1 cup all-purpose flour
  • ¼ cup rice flour
  • 1 tablespoon Kosher salt
  • 2 teaspoon cracked black pepper
  • 1 teaspoon onion powder

BOURBON SYRUP:

  • 2 oz. bourbon
  • 2 teaspoon sugar

CHEDDAR CHIVE WAFFLE:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole milk
  • 6 chives, finely minced
  • 2 large eggs, beaten
  • 8 tablespoons butter (1 stick), melted
  • 2 cups sharp cheddar cheese, shredded

DIRECTIONS:

Buttermilk Fried Chicken:

  1. Season chicken liberally with kosher salt, black pepper, onion powder, garlic powder and paprika.
  2. Place chicken in medium bowl and pour buttermilk over chicken.
  3. Wrap tightly with plastic wrap and marinate in fridge overnight.
  4. Add 1/2 cup canola oil to cast iron skillet and bring to medium high heat.
  5. Remove chicken from buttermilk, and generously coat chicken on both sides with chicken dredge one piece at a time.
  6. Shallow fry chicken 8 to 10 mins on each side until golden brown and internal temp of 165 degrees.
  7. Set chicken aside on wire rack, to keep chicken crispy and drain oil.

Chicken Dredge:

  1. Whisk all dry ingredients together in a medium sized bowl, set aside.

Bourbon Syrup:

  1. Add bourbon, and sugar in sauce pan, on medium high heat.
  2. Whisk sugar into bourbon.
  3. Once sugar is dissolved in bourbon, add maple syrup, and bring to a boil, the simmer.
  4. Remove bourbon syrup and set aside.

Cheddar Chive Waffle:

  1. In a medium bowl, whisk together flour, salt and baking powder.
  2. In a separate bowl whisk together eggs, milk, melted butter, and fold in cheese and chives lastly.
  3. Add milk mixture into flour mixture, and mix together with a spatula, until well incorporated.
  4. Heat Belgian waffle iron to medium heat.
  5. Fill waffle iron with batter, being careful not to overfill, close the lid and cook waffle until steam stops, golden brown and cooked thru.
  6. Place finished waffles on wire rack in oven, to keep crispy and warm.

Get more recipes from David Rose >>

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Rosalee's Waffles
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Rosalee's Waffles
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
  • 1 ¾ c. flour
  • 2 tsp. baking powder
  • 1 Tbs. sugar
  • 1Tbs. grated orange peel
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 ½ c. milk
  • 3 eggs, separated
  • 2-7 Tbs. butter or vegetable oil
  • Pam
  • Melted butter
  • Real maple syrup, warmed

DIRECTIONS:

  1. Sift the first six ingredients together. Set aside.
  2. Beat the egg yolks well and add the milk and butter or oil. The more oil you add, the crispier the waffles will be.
  3. Make a hole in the center of the dry ingredients. Pour the egg, milk and oil mixture into the hole and blend with a few swift strokes.
  4. Beat the egg whites in a clean bowl until stiff but not dry. Fold them into the batter gently until barely blended. Do not over-mix. Leave some of those little egg white bubbles in the batter.
  5. Pour into a heated and Pam-sprayed waffle iron and cook until the steam stops coming out of the sides of the iron.
  6. Experiment with the timing because every waffle iron is different.
  7. Serve these waffles with melted butter and real maple syrup.

Utensils you will need: large bowl, small bowl, measuring cups and spoons, sifter, electric hand mixer, rubber spatula, electric waffle iron

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Click on the next slide for refreshing Drink Recipes

Refreshing Summertime Cocktails
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Refreshing Summertime Cocktails
Course:
Drinks, Cocktails, Mocktails
INGREDIENTS:

For Creamy Frozen Nectarine Blitz:

  • 1 Nectarine, pitted
  • 2 oz. Vodka
  • 2 oz. Vanilla ice cream
  • 1/2 oz. Triple sec
  • 1/2 oz. Lemon juice
  • 1/2 oz. Simple syrup

For Cherry Bombs:

  • 1 cup grenadine
  • 1 liter clear citrus soda, or seltzer
  • 18 maraschino cherries

For Pineapple Slurpee:

  • 2 c fresh pineapple
  • 10 ice cubes
  • 4 Tbls agave nectar - might want to add more, depends on your sweetness needs and ripeness of fruit

DIRECTIONS:

Creamy Frozen Nectarine Blitz (Recipe courtesy of ACocktailLife.com):

1. Place the fruit, vodka, ice cream, triple sec, lemon juice and simple syrup in a blender and puree until smooth.

2. Add a couple of ice cubes and continue pureeing until the ice has been broken up.

3. Pour into a chilled cocktail glass and garnish with fresh mint.

Cherry Bombs (Recipe courtesy of MarthaStewart.com):

1. Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat.

2. Add grenadine; stir to combine.

3. Pour mixture into two ice-cube trays.

4. Freeze until solid, 2 hours or overnight.

5. Fill six glasses with grenadine ice cubes.

6. Top with soda. Garnish with cherries, and serve.

Pineapple Slurpee (Recipe courtesy of PureMamas.com):

1. Combine all ingredients in a blender until smooth like a Slurpee.

Homemade Lavender Lemonade
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Homemade Lavender Lemonade
Course:
Drinks
Ingredients
  • 1¼ cup sugar
  • 1 cup water
  • 2 tablespoons lavender
  • 1 cup freshly squeezed lemon juice
  • Lavender springs for extra decoration; optional
  • Extra lemon slices for decoration; optional

DIRECTIONS:

  1. Place the sugar and water into a pan and stir together over medium heat until the sugar dissolves
  2. Place the lavender into the pan and stir together
  3. Once the mixture starts to lightly boil turn the heat down to a simmer
  4. Simmer the mixture together for about 10 minutes
  5. Allow it to cool
  6. Juice the lemons to get 1¼ cup of lemon juice
  7. Combine the lemon juice with 4 cups of water
  8. The lavender simple syrup will yield about 1 cup; add ¾ cup of it to the lemon juice/water mixture
  9. If you would like it sweeter you can add the other ¼ cup!
  10. Add ice and serve
  11. To make this a cocktail simply add as much vodka as you like...start with a shot and go from there

Get the Instructions to the DIY Easter Tray and Drink Stirrers >>

Blood Orange Margarita
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Blood Orange Margarita
Course:
Drinks, Cocktails
Ingredients

Ingredients:

  • 1 ¼ ounce Patron Silver Tequila
  • ½ ounce blood orange juice
  • ½ ounce organic agave nectar
  • ½ ounce fresh squeezed lime juice
  • Wedge of a blood orange for garnish
  • Soda water

DIRECTIONS:

  1. Mix together the tequila, blood orange juice, agave nectar, and lime juice in a tall glass.
  2. Add ice.
  3. Rim the glass with the blood orange wedge, and squeeze into the drink.
  4. Top with soda water.
  5. Serve and enjoy!
Chef Anne Sparkler Cocktail
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Chef Anne Sparkler Cocktail
Course:
Drinks, Cocktails
Ingredients
  • Ice cubes
  • 1 ounce Aperol
  • 5 ounces Prosecco
  • Lemon twist

DIRECTIONS:

  1. Fill a large white wine glass about halfway with ice cubes.
  2. Add the Aperol to the wine glass, then the Prosecco. Top with a twist.
Peter Rabbit Mimosa
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Peter Rabbit Mimosa
Course:
Drinks, Mocktails, Cocktails
Ingredients

For Basil Lemonade

  • 1/4 pound basil (leaves picked)
  • 2 cups lemon juice
  • 2 cups water
  • 1 1/2 cup sugar

For Cocktail

  • 1 fl/oz basil lemonade
  • 5 fl/oz prosecco

DIRECTIONS:

  1. Place lemonade in a champagne flute and top with Prosecco.
The Glowing Green Smoothie®
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The Glowing Green Smoothie®
Course:
Breakfast, Snack
Yield:
Serves 4
Kimberly Snyder is making a nutritious smoothie that serves four.
Ingredients
  • 7 cups chopped spinach (about a medium bunch)
  • 6 cups chopped romaine lettuce (about 1 small head)
  • 2 cups cold filtered water
  • 1½ cups chopped celery (about 2 medium stalks)
  • 1 medium apple, cored and coarsely chopped
  • 1 medium pear, cored and coarsely chopped
  • 1 medium banana, peeled and cut in thirds
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 cup minced fresh cilantro (stems are okay) (optional)
  • 1⁄2 cup minced fresh parsley (stems are okay)(optional)

DIRECTIONS:

1. Combine the spinach, romaine and water in a blender and begin processing on low. Gradually move to higher speeds and blend until smooth.

2. Next, add the celery, apple, and pear, and the cilantro and parsley (if using). Lastly, add the banana, lemon juice and ice (if using), and blend until smooth. Serve at once or refrigerate, covered, for up to 2½- 3 days.

Get more information about this episode >>

Good Morning Strawberry-Banana Smoothie
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Good Morning Strawberry-Banana Smoothie
Course:
Drinks, Smoothies
Ingredients

Ingredients:

  • 1 banana, cut into chunks and frozen at least 15 minutes
  • 1 cup frozen strawberries, blueberries or raspberries
  • ¼ cup orange juice
  • 1 6-ounce container (¾ cup) nonfat plain yogurt.

DIRECTIONS:

  1. In a blender or food processor, combine banana chunks, berries, and orange juice.
  2. Puree until blended.
  3. Add yogurt; puree until smooth. If needed, add more juice to achieve desired consistency.

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