Tuesday, April 26, 2016

Make Ahead Mother’s Day Brunch

Spring has "sprung", the azaleas are blooming in Atlanta, and May seems as busy as December this year. But Moms Special Day is Coming Up, and we want to honor her and the other moms in our life. Don't make reservations - make brunch yourself with these easy and make ahead recipes. 

Spinach and Artichoke Breakfast Pie

Extra Virgin Olive oil
2 Large Eggs
4 Large Egg Whites
8 OZ Part Skim Ricotta Cheese
3 oz Manchego Cheese, grated
1 oz Grated Parmesan
1 Heaping Cup Frozen Artichokes, defrosted and chopped
1 (10 oz) Box Frozen Spinach, defrosted and drained
¼ Cup Minced Red Sweet Pepper
2 TB Chopped Green Onion
2 TB Chopped Cilantro
Sea Salt and Freshly Ground Black Pepper

Step One
Preheat oven to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a springform pan lined with parchment paper.

In a large bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add the artichokes, spinach, pepper, green onion and to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.
Pour contents of into the greased pie pan and drizzle or spray with olive oil. Cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

If making this delicious egg dish ahead of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover and slide in the refrigerator. On the day you want to serve it, remove the pie from the refrigerator and preheat the oven to 350F. When the oven is hot, drizzle or spray the top with olive oil and slide the pie into the oven and cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

Berry Good Orange Strawberry Brunch Salad

3 Cups Fresh Strawberries, Sliced
2 Oranges, Peeled and Coarsely Chopped
6 Cups Baby Greens
1 Cup Dried Berries (Cranberries or Blueberries)
½ Cup Walnuts, Toasted and Chopped
OJ Salad Dressing*

Arrange the Cherries and oranges on top of the baby greens, which have been spread out on a platter. Sprinkle with the Walnuts and drizzle with the dressing.

*OJ Salad Dressing

3 TB Orange Jam
1 TB Lemon Juice
1/3 Cup Extra Virgin Olive Oil

Whisk the ingredients together.


Prepare the strawberries and oranges and place in separate ziplock bags. Toast the walnuts and make the dressing. The next day, assemble the salad and drizzle with the dressing.

Baked Maple and Cinnamon French Toast

6 to 8 (1 Inch-thick) Slices of Whole Wheat Bread
2 Large Eggs
4 Large Egg Whites
2 Cups Almond Milk
1/2 Cup Pure Maple Syrup
2 Tsp Vanilla Extract
1/2 Tsp Cinnamon

Step One Preheat the Oven to 425F. Spray a large baking pan or dish with non-stick spray. Arrange the bread slices in a single layer - the bread should fit into the pan snugly.

Step Two Combine the eggs, whites, milk, maple syrup, vanilla and cinnamon in a bowl. Whisk to blend and then pour over the bread. Let soak until all the egg mixture is absorbed, turning the bread after about 10 minutes.

Step Three Bake the toast in your preheated oven for about 25 minutes until golden brown.

Complete the recipe through Step Two. Cover and place the French Toast in the refrigerator overnight. Remove from the refrigerator and let sit on the counter while the oven preheats. When it reaches temperature bake in the oven for about 35-40 minutes, or until golden brown.)

Maple Cinnamon Syrup:
1 Cup Pure Maple Syrup
1/2 Tsp Ground Cinnamon
Combine maple syrup and ground cinnamon in a small saucepan. Bring the syrup to a simmer. Remove from the heat; place the baked French toast on heated plates, top with the warm maple cinnamon syrup and serve.

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