So I've been away for quite sometime now. It's been one of those things where I cook everyday and write down any if my recipes and plan on blogging and it just never happens. See I've been really trying to focus even more on my fitness and fitness goals which means harder gym sessions and earlier bed times and healthier meals more frequently. While I generally cook healthy, it's my non-healthy foods that are my favorite recipes to share.
Enough of that noise - I decided to host a Mother's Day brunch this year. In recent years were quickly visiting each of our moms and trying to figure out what to do. It ranges from general visits to crowded, long lined brunches that are overpriced and overindulgent. I decided to start a new tradition this year - why not get everyone together and since I am merely just a dog mom right now, I can do all the planning and cooking. Everyone could just come and eat and relax and not have to worry about planning their day around the only available brunch time at the local Hilton.
The plan was simple, I wanted it to look like Pinterest threw up all over my party and I like to think I accomplished just that.
THE MENU
Italian Sausage and Egg Casserole
Chorizo Tortilla Bake
Egg White and Turkey Sausage Quiche Cups
Blintze Cake
Cucumber Tea Sandwiches
Chicken Salad Croissants
Parmesan Hash browns
Fresh Peach Bellini's
Fruit Kabobs
Italian Sausage and Egg Casserole
Adapted from keyingredient.com
Ingredients
1 LB sweet pepper italian ground sausage
1 medium sweet onion, chopped
2 green peppers, diced
8 eggs, lightly beaten
4 cups diced hash brown potatoes (thawed if frozen)
2 cups (8 oz) shredded cheddar cheese
1 12oz container ricotta cheese
1 1/4 cup shredded swiss cheese
2 teaspoons garlic powder
Directions
-In large skillet, brown ground sausage
-Remove and drain
-In same pan, sautee onion and green pepper
-Add in garlic powder and cooked sauge
-In large bowl, combine the remaining ingredients
-Add sausage mixture to bowl, mix well to combine
-Pour into lighty grease 13x9 in baking dish
-Bake uncovered in preheated 350 degree oven for at least 1 hour or until toothpick comes out clean. Allow to sit at least 10 minutes before cutting.
Chorizo Tortilla Bake
Ingredients
2 cups milk (I used half and half since it was a special occassion)
8 eggs
salt & pepper to taste
18 (6”) corn tortillas
1 15-oz can diced tomatoes
2 4-oz can green chiles
1/2 cup diced sweet onion
3-4 cups Mexican blend cheese - grated
1 lb ground chorizo
Cilantro or green onion for garnish
Directions
-Grease a 9” x 13” baking dish. Set aside.
-Brown and drain chorizo, add onions and sautee until clear.
-Layer one complete layer of tortillas, careful to cover the entire bottom. It's ok if they over lap a bit (about 6 tortillas)
-Pour tomatoes and green chiles in a strainer and allow to drain briefly. Don’t overdo the draining - you don’t need to drain ALL the liquid.
-Beat together the eggs and half and half. Add salt, pepper and garlic to taste.
-Mix together the tomatoes and green chiles, then spread about 1/3 of the mixture over the tortillas in the pan.
-Sprinkle with 1/3 of the diced onion and chorizo mix
-Pour a small amount of the egg/milk mixture over the top.
-Sprinkle with 1/3 of the cheese.
-Repeat layers two more times.
Bake for 45-60 minutes at 350 degrees. Remove and allow to stand for 10-15 minutes before cutting.
Egg White and Turkey Cups
Ingredients
12 Wonton Skins
8 oz Liquid Egg whites*
10 Jennie O Turkey Sausage Links, diced
4 green onions
2 TBSP cream cheese
1/2 c shredded cheddar cheese
mini muffin tin
Preheat oven to 350 degrees, using non-stick spray, prepare mini muffin tin. Stuff with wonton skins and bake for 10-15 minutes or until browned. Remove and set aside. Brown turkey sausage until cooked all the way through. Add eggs and cook until no liquid remains. Remove from heat and mix in cream cheese and half of the cheddar cheese. Scoop into wonton skins and sprinkle with cheese. Bake until cheese is melted - serve immediately.
*can use more egg whites depending on how many guests are being served
Individual Parmesan Hashbrowns
Ingredients
1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil
Directions
Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
**I cooked these the day before and then sprayed them with Pam and placed them on a cookie sheet to reheat. They still turned out perfectly crispy and were an absolute hit!
Cucumber Tea Sandwiches
Ingredients
1 8oz whipped cream cheese
1 .7oz package dry italian dressing mix
2 medium cucumbers, thinly sliced
1 tbsp dill
1 package Pepperidge Farm Deli Swirl Rye and Pumpernickel Bread
Directions
Combine italian dressing mix and cream cheese until well blended. Refrigerate for at least one hour to allow flavors to seep in. Remove from refrigerator, spread on two slices of bread (approximately 1 tbsp per bread). Add cucumbers to cover, sprinkle with dill. Cut off crust and cut into small triangles. Repeat until all the cream cheese is used. Serve immediately.
