Vegetable Frittata

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Cleaning out the frig today and that means taking a look at all those stray vegetables, chunks of cheese, and last pieces of meat and putting them to good use. A frittata is a perfect dish for using up those stragglers and when done correctly can be a thing of beauty. An Italian dish, similar to an omelette or quiche, it can be served any time of the day. I like to serve it for Sunday brunch. This recipe is going to use up some of the leftover mushrooms, spinach, and tomatoes I have accumulated during this meatless month.

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Avocado Bacon Oatmeal

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Oatmeal is normally given a sweet twist with the addition of fruit, nuts, maple syrup, and cinnamon sugar, but I like to play the rebel. Also, I am not a sweet person…as in I do not like desserts or pastry…not unkind. I started to think of grits which are often served like oatmeal but is also served with salt and pepper or other savory spices. How could I interpret that into oatmeal? How about a tasty bowl of oatmeal made with bacon and garlic served with avocado, tomatoes, and green onion. Intrigued or hesitant?

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Wacky Eggs Benedict

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Every Christmas we have a Brunch Buffet with a variety of morning foods to appease all appetites. We have affectionately termed it “Meatfest”. Every year we seem to have leftover pancake batter and sausages. I also have leftover guests that I get up the next morning to make a smaller breakfast for.

One year I decided to get creative and see if I could repurpose the leftovers.  I came up with this version of Eggs Benedict and it has become a Morning after favorite. A pancake base stacked with wilted greens, breakfast sausages, a poached egg, and a creamy hollandaise sauce. I think I just figured out how I keep gaining more overnight guests each year. 😉

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Wacky Farm Breakfast

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So, don’t hate me, but I have never really understood the whole chicken and waffles concept. I understand the good plus good equals “gooder” philosophy. That’s where we get PB & J. Stay with me as I explain, the good plus good philosophy is where you take two things that are good on their own but when put together it is game over. From that point on you can’t imagine having one without the other (i.e. PB&J).

In chicken and waffles case, the waffles are better alone, and the fried chicken is definitely a force all on its own. So instead of the traditional waffles and chicken that have the two fighting for attention, I like to serve a “wacky” version of this classic with fried chicken bits served over a fried egg and wilted kale salad sautéed in a garlic confit and chili oil with waffle squares on the side served as “toast”.

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Fruit Bar: Part II (Berries & Champagne Sabayon)

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Part II of the Fruit Bar Post: No Christmas brunch would be complete without a fruit bar. A few simple ingredients laid out with flair and served with dipping cremes will leave your guests impressed and feeling special. For good reason, filled with beauty, wonderful aroma, and the healthy aspect of an otherwise heavy breakfast I find myself being pulled to the fruit more than anything else on the buffet. Two of my favorite dipping cremes to serve with fruit is champagne sabayon and cheesecake crème.

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Orange Zest Muffins

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I’m sorry y’all, I’m going to have to say the M word that no one likes, but when it comes to orange muffins, I want them to be Moist. This sweet muffin delivers and then some. In fact, it is so good you might be tempted to serve it for dessert. I love serving them on Christmas morning for brunch and later in the day as a snack.

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