Wow, it’s been quite some time since I’ve posted something up here! However, there is a pretty good reason for it… We are in the middle of remodeling our house and this is what my kitchen looks like:
So as you can see, unless it’s microwaveable, it’s not happening right now haha. Luckily, I got to take over my mom’s kitchen for Mother’s Day and made an incredible, simple, tasteful meal that she absolutely loved. I chose recipes that were quick (so she could eat them right when she woke up Sunday morning) and colorful. I also wanted to make something I knew she liked. She has always loved eggs benedict, casseroles, cocktails, and a unique and colorful fruit salad. Here’s what I made!
Eggs Benedict Strata – Overnight Prep
I’m so in love with this recipe! It’s easy and a good hearty casserole. Biggest tip, WAIT to make the sauce otherwise it’s gets hard and won’t pour well for drizzling over the top. I would also suggest prepping this the night before so the eggs and bread are nicely separated, creating a nice crispy top when baked the next morning. (original link)
- 6 whole English muffins
- 6 oz Canadian-style bacon
- 6 eggs
- 1 1/2 cups milk
- salt and pepper
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- dash of hot sauce (I used tabasco – DEFINITELY needs something)
- 1/2 cup butter, melted and very hot
STEP 1: Spray 8-inch baking dish with nonstick cooking spray. Cut the English muffins into 1-inch cubes. Cut the Canadian-style bacon into 1/2-inch squares.
STEP 2: Place half the cubes in the prepared baking dish, then sprinkle with half of the Canadian bacon.
STEP 3: Top with the remaining English muffin cubes and then the remaining bacon.
STEP 4: Whisk together eggs and milk. Season with salt and pepper.
STEP 5: Pour the egg mixture evenly over the top of the bread. Use your hands to press down the bread to make sure that it has all be soaked with the mixture. Cover and refrigerate for several hours, preferably overnight for a beautiful separation.
STEP 6: Preheat the oven to 350ºF. Remove the strata from the refrigerator and let sit on the counter while the over comes up to temperature. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean (about 50-60 minutes).
STEP 7: When strata is almost finished baking, begin preparing the hollandaise sauce. Place the egg yolks, Dijon, lemon juice, and hot sauce in the blender. Blend for several seconds to add some “fluff” to the eggs.
*** Hold on adding this to the blender until the strata is done so that it doesn’t cool down and make it hard to pour. I covered the strata with aluminum foil to keep it hot while I finished the final touches on the meal. ***
STEP 8: Melt/Heat the butter and, while keeping the blender on, VERY slowly pour the hot butter into the sauce. Blend until the sauce is thick.
STEP 9: Serve immediately with the strata warm and the hollandaise poured over the top.
Sweet & Tart Fruit Melody – Overnight Prep
This is such a fun and tasty fruit salad. It’s sweet, colorful, and tart adding some flare to a standard fruit salad. If I made this again, I would either double the recipe to the dressing or cut the dressing in half. It had almost too much honey flavoring. I didn’t prep this the night before and should have. It takes a lot better sitting for a few hours to let all the flavors blend. (original link)
- 1/2 cup dried tart cherries
- 1 cup seedless green grapes
- 1 cup seedless red grapes
- 1 Granny Smith apple, cored and cut into bite-size pieces
- 1 Red Delicious apple, cored and cut into bite-size pieces
- 2 kiwi, peeled and cut into wedges
- 1/2 cup honey
- 1 teaspoon finely shredded lime peel (or lime zest)
- 2 tablespoons lime juice
STEP 1: In a small bowl, pour boiling water over dried cherries. Let stand 15 minutes or until cherries are plump. Drain.
STEP 2: Meanwhile, in a large (serving) bowl, combine green and red grapes, Granny Smith and Red Delicious apples, and kiwi. Add drained cherries.
STEP 3: In a small bowl with a spout for pouring, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat (careful to not smash the kiwi).
STEP 4: After letting it refrigerate for 2 hours (preferably overnight), serve cold. You may add some thin lime peal over the top for garnish. Serves 8-10 side-dish servings.
This is so tasty and delicious! The strawberry puree adds so much to this simple recipe. I would definitely recommend this for a fancy brunch or just for fun. (original link)
- 2 cups hulled strawberries (whole with removed leaves)
- 2 tablespoons water
- 1/4 cup orange juice
- 1 bottle chilled Prosecco or other dry sparkling wine
- 1 orange
- Mint sprigs, for garnish
STEP 1: In a blender, puree 2 cups strawberries with 2 tablespoons water until smooth.
STEP 2: Slice orange into rounds.
STEP 3: In a pitcher, combine strawberry puree, orange slices, orange juice, and dry sparkling wine. Stir gently to mix.
STEP 4: Serve garnished with mint sprig.