Treat Your Best Girl (Mom) With a Mother’s Day Brunch
Treat your Moms to a delicious morning treat for the whole family! Most of this menu can be done ahead and many of the main ingredients can be found locally grown!
Asparagus, Feta and Green Onion Frittata
2 large egg whites
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup 1% milk
8 ounces raw asparagus
1/4 cup thinly sliced shallots
3 tablespoons chopped green onions
2 ounces crumbled feta cheese
Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
Heat a 9-inch cast-iron skillet over medium heat.
Serves 4, each serving contains: Calories 183, Fat 10 g, Protein 15 g, Carbohydrates 0 g, Fiber 0 g, Cholesterol 0 g, Sodium 425 mg.
For the rolls
1 tube crescent rolls
1 c. strawberry preserves
1 c. chopped strawberries
1 tbsp. melted butter
sugar (for sprinkling)
For the glaze
4 oz. cream cheese, softened
4 tbsp. butter, softened
1 c. powdered sugar
1 tbsp. milk
1 tsp. pure vanilla extract
- lemon zest
Preheat oven to 375° and grease an 8″-x-8″ baking pan with cooking spray.
On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
Meanwhile, make glaze: In a medium bowl using a hand mixer, beat cream cheese, butter and powdered sugar until well combined. Add milk, vanilla and lemon zest and mix until smooth.
Drizzle baked rolls with cream cheese glaze. Serve warm. Serves 6.
Breakfast Blueberry Bites
1 1/2 cups flour
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon finely shredded orange zest
1/4 teaspoon salt
3/4 cup cold butter, cubed
2/3 cup dried blueberries
Preheat oven to 350°.
In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt. Add butter, then pulse until fine and crumbly. Remove bowl from food processor and stir in dried blueberries.
Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.
Serves 36, each serving contains; Calories 83, Fat 4 g, Protein 1 g, Carbohydrates 11 g, Fiber 0 g, Cholesterol 10 g, Sodium 56 mg.
1 (5.5 ounce) can apricot nectar, chilled
2 medium peaches, peeled, pitted, and sliced
1½ cups crushed ice
1 tablespoon lemon juice or lime juice
1½ cups plain seltzer water, chilled
Fresh raspberries and orange peel curls (optional)
In a blender, combine apricot nectar, peaches, crushed ice, and lemon or lime juice. Cover and blend until smooth.
Spoon fruit mixture into tall, chilled glasses; top with carbonated water. If desired, garnish drinks by threading fresh raspberries on wooden skewers; wrap orange peel curls around skewers. Place skewers in drinks.
Serves 6, each serving contains; Calories 42, Fat 0 g, Protein 1 g, Carbohydrates 11 g,
Fiber 1 g, Cholesterol 0 g, Sodium 21 mg.
Parmesan Cloud Eggs
(This is a really cool thing to make, give it a try first though)
4 large eggs, yolks and whites separated
Pinch of salt
¼ cup finely grated Parmesan cheese
1 scallion, finely chopped
Ground pepper to taste
Preheat oven to 450°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about ¾ cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.
Serves 4, each serving contains; Calories 94, Fat 6 g, Protein 8 g, Carbohydrates 1 g,
Fiber 0 g, Cholesterol 190 g, Sodium 198 mg.
Cinnamon Spice Muffins
3/4 cup whole-wheat flour
1 cup all-purpose flour
Pinch of salt
1 cup + 1 Tbsp sugar, divided
1/2 cup plain Greek yogurt
1/4 cup butter, softened
2/3 cup unsweetened almond milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1 Tbsp + 1 tsp cinnamon, divided
1 tsp ground cloves
1/4 cup chopped walnuts
In a large mixing bowl, combine flour, salt, and 1 cup of sugar. Mix in yogurt, butter, eggs, and milk. Add baking powder, vanilla, 1 tsp cinnamon, and cloves; fold in walnuts and pour into greased muffin tin. In a small bowl, combine remaining sugar and cinnamon; top muffins with mixture. Bake at 375° F for 15 to 20 minutes. Makes about 15 muffins or 36 mini muffins.
Banana Chocolate Chip Pancakes
1½ cups white whole-wheat flour
⅓ cup mini chocolate chips
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ cups buttermilk
1 cup mashed ripe banana (2-3 medium)
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
Whisk flour, chocolate chips, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, banana, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Serves 7, each serving contains; Calories 230, Fat 8 g, Protein 7 g, Carbohydrates 36 g,
Fiber 4 g, Cholesterol 29 g, Sodium 379 mg.