Summer is well underway and we are in the height of brunch season. And what does every good brunch menu have? A bloody mary! But this bloody mary has a twist. Instead of the traditional tomato, we’re using its zingy cousin– the tomatillo. You can make this with a shot of vodka or you can really get crazy and make a bloody beer, which you may remember from last summer.
- 4-5 tomatillos
- 1 cucumber, peeled
- 1 jalapeno, stem removed
- 1 lime
- 1 tsp horseradish
- 1 tbs pickle juice
- 10 dashes green hot sauce
- 2 dashes Worcestershire sauce
- 1/2 tsp celery salt
Using a juicer juice the tomatillos, cucumber, and jalapeño. If you don’t have a juicer use a blender, but strain the mixture afterwards. Now you have the base. Put the base into a shaker and add the juice of 1 lime. I don’t put the lime through the blender or juicer since you’ll get the pith which is bitter. Combine the rest of the ingredients to the shaker and add ice. Shake for 20 seconds. Strain and pour into two 12 oz glasses. Last, add either a shot of vodka or 1/3 of a beer. Serving size is 2 for bloody marys or 3 bloody beers.
This recipe is so rich and flavorful you would never guess how easy it is to make. Most of the ingredients you probably already have on hand anyway and it’s just as lovely as a frittata (crustless)!
- 7 eggs
- 1 cup heavy cream
- 1/2 yellow onion
- 1 and 1/3 cup shredded swiss cheese
- 2 tbsp vegetable oil
- 1/2 pound of deli shaved ham
- 1 frozen pie crust
- salt and pepper
Preheat the oven to 400 degrees F.
Thinly slice the yellow onion parallel to the root section to form rings. Heat a sauté pan on medium with 1 tbsp of vegetable oil. Sauté the onions until brown and sweet, adding the second tbsp of vegetable oil when the pan runs dry.
Scoop the onions out of the pan and place on a plate to cool. Julienne the deli meat and add to the same pan the onions were in to brown. Cook until crispy then remove from heat and allow to cool.
In a large mixing bowl beat 6 eggs until blended. Add the heavy whipping cream along with a good pinch of salt and pepper and mix until combined. Next add the 1 cup of shredded swiss mixing until distributed.
Remove the frozen pie crust from the freezer and place a layer of ham on the bottom, alternating with the onions until gone. Pour the egg mixture on top of the layers. Last add the remaining 1/3 cup of shredded swiss to the top of the quiche.
To give the quiche crust a nice brown toasty look beat the last egg in a small bowl and using a pastry brush paint the crust.
Bake for 32-35 minutes until when an a toothpick is inserted it comes out clean.
I recommend eating it with slices of salted tomato for some freshness and acidity. Yum!
Sundays are for relaxing and tasty breakfast foods you don’t have time to prepare during the week. Not that there’s a lot of preparing that really needs to be done for this low maintenance frittata. Also, to be honest this meal came together after assessing left over ingredients from other recipes. If you have 30minutes, you have time to make this Instagram worthy brunch recipe.
- 2 slices bacon
- 2 cups kale chopped with stems removed
- 6 eggs
- 2% milk
- 1/3 cup shredded cheddar
- 1 tbsp shredded cheddar to top
- salt & pepper
Preheat oven to 400F. Once heated place an aluminum lined pan with the bacon inside for 8 minutes. While the bacon is cooking, sauté the kale on medium in a sauté pan until they reduce by half their size. Sprinkle with a pinch of salt, remove from heat and set it off to the side. Once the bacon has cooked and cooled, pat off the excess grease and chop into short strips against the grain of meat and fat.
In a medium mixing bowl beat the eggs with a splash of milk and a pinch each of salt and pepper. Mix in the sautéed kale, 1/3 cup shredded cheddar, and half of the chopped bacon. Add the mixture to a greased pie plate. I know, I know, you’re thinking pie plate? But it works! Otherwise if you have a cast iron skillet bake it in that.
[If you do have a skillet you should sauté the kale in it beforehand so the skillet is already warm when you put the mixture in the oven. If you don’t, you may need a longer cooking time to allow the skillet to warm up.]
Add the remaining bacon and tbsp of shredded cheddar to the top of the frittata. Bake in the 400F oven for 12 minutes and broil for 3min to get a nice golden top.
Enjoy as is or with a little hot sauce!
Another Sunday, another brunch recipe. My drink of choice at brunch is a bloody mary. Though mimosas are great (especially grapefruit), I tend to favor salty/savory over sweet, but since bloody marys can be incredibly heavy I like to cut them with beer.
Bloody beers are technically derived from micheladas- a Mexican beer with lime, salt, sauce, and spices. But since no one knows what that is, let alone how to pronounce the name, calling them bloody beers is easier. Knowing this backstory, it will come as no surprise that I use Mexican beers. If you like a lighter color beer go with Corona— it’s tangy and zippy. On the darker side, Negra Modelo creates a nice depth of flavor.
This recipe is for two 20 ounce glasses without ice. If that’s too much you can always save the rest of the bloody mix for later and just add the beer when you’re ready.
- 1 cup tomato juice
- 1 cup bloody mary mix (we used zing zang)
- 1 tsp horseradish
- 1 tsp lemon juice
- 1/2 lime
- 1/2 tsp celery salt
- 10 dashes of hot sauce
- 2 dashes of worcestershire sauce
- 1 beer (ours was Negra Modelo)
Combine all the ingredients, except for the beer, in a shaker with ice. Shake for 20 seconds— it’s longer than you think! Fill glasses 2/3 of the way with the bloody mary mix. Then top the remaining 1/3 with beer. Serve with a pickle, olive, and meat stick.
The other weekend my sister and I went to brunch where we had the most amazing breakfast nachos. Shout out to University Library Cafe! They were gooey, warm, delicious, and ever since I had them I couldn’t stop thinking about how I could make it! My version is pretty close, but instead of using flour tortilla chips I use tater-tots. This turned out to be a great substitution since the tots soak up all the sausage and gravy goodness without losing shape or becoming mushy.
This is more of an instruction on how to assemble rather than a recipe. Regardless, serve this at your next brunch and your guests won’t complain!
- 1 32 ounce package of frozen tater-tots
- 1 16 ounce package (chub) of pork sausage
- 1 1.15 ounce packet of country gravy mix
- 2 cups of milk— at least 1%
- 1.5 tbsp milk
- 1 tbsp flour
- 1 tsp ground black pepper
- 5 eggs
- 2 tbsp shredded cheddar cheese
- 1 jalapeño sliced thin
Bake the tater-tots according to the package.
Brown the pork sausage in a large sauté pan on medium heat. Once brown and crumbly add the packet of country gravy mix. Stir in allowing the mix to absorb the grease from the meat and pan. Slowly add in 2 cups of milk stirring constantly. Add the flour and pepper— you can skip the flour if you don’t like a thick gravy. Stir until all ingredients are evenly distributed and the lumps have dissolved. Turn heat to low and leave uncovered.
In a medium mixing bowl beat the eggs with 1.5 tbsp of milk- this will give the eggs a creamy texture. Once mixed, add to a greased sauté pan on medium low heat. Stir until the eggs begin to bulk together and form fluffy pieces.
Now you’re ready to assemble! On a large plate add the tater-tots, eggs, cheese, sausage gravy, and slice jalapeño.
For those spicy lovers as a bonus you can add hot sauce or salsa.
This simple recipe is a new spin on a hearty comfort food. The recipe came together after I found soy chorizo at Trader Joe’s I wanted to try. As I mentioned earlier I really like sweet and savory pairing and I thought the sweet potatoes had the right amount of sweetness to stand up to the chorizo seasoning. Needless to say it was an instant hit.
- 3 large sweet potatoes
- 1 Bunch of curly leaf kale
- 2 packages of Trader Joe’s soy chorizo
- 3 tablespoon olive oil
- Salt & pepper to taste
- Optional: egg over easy
Preheat the oven to 400 degrees F. Wash, peel, and cube the sweet potatoes. Since sweet potatoes hold a lot of water they really shrink when they’re roasting, so you want the cubes to be on the larger side. If you cube them too small in the beginning they’ll shrivel in the oven and get mushy.
Place the sweet potato cubes in a large bowl and toss with 2 tablespoons olive oil. Place the coated cubes onto a baking sheet and sprinkle with salt and pepper. Place in the oven for 30minutes.
While the sweet potatoes are roasting, heat a large pan with the remaining 1 tablespoon of olive oil on medium/low heat. Rinse the kale. Cut off the stems and I like to cut out the stalks from the leaves (it’s a texture thing). Then roll up the leaves and slice them creating nice kale ribbons. Add the kale to the pan and sauté lightly.
During this time cut off the casing from the chorizo and add to the pan. I like the Trader Joe’s chorizo because the clove in the chorizo seasoning is not overpowering. Also, after you remove the casing the soy is a fine uniform consistency. Remember chorizo is a type of seasoning, not a type of meat, so you could technically use whatever kind of meat you prefer. If you do use the soy chorizo while cooking it it won’t really change color or brown like you’d expect, just make sure it’s heated through.
Once the sweet potatoes are done add to the pan and combine the ingredients. That’s it! I told you it was easy!
If you stop here this recipe is vegan; but, if you want you can add an egg on top. I like mine over easy so the yolk runs over all the hash. So tasty!