HAPPY NEW YEAR!

Hope it's off to a wonderful beginning!

We shared the first morning of 2011 with family and the playgroup. The menu ran the gamut of savory and sweet... Here are the recipes!

Two Paula Deen recipes for a rather over-indulgent beginning to the year:
Canned Biscuit Dough Donuts- These are SO simple, inexpensive, delicious, and FUN!
French Toast Casserole- Um, yum!


And my Baked Eggs and Asparagus, and Black-Eyed Peas with Collard Greens:


Baked Eggs and Asparagus
(15-20 servings)
1 small onion, chopped
2 tbsp olive oil

2 bunches of pencil-thin asparagus, trimmed and cut into 2 inch pieces

1 small onion, chopped

20 eggs
1/2 c milk
kosher salt and black pepper
8 slices swiss cheese, torn 
1/2 cup monterrey jack cheese
1/4 cup fresh grated parmesan for topping


PH oven to 350. In a large skillet, heat oil over medium. Add onion and cook until just softened. Add asparagus, cover and cook, stirring occasionally, until vegetables are al dente, 5-7 minutes. Spread cooked vegetables evenly in a large baking dish (or two, if needed.) Sprinkle with monterrey jack cheese. 
In a large bowl, combine eggs, milk, and a dash salt and pepper with a whisk until frothy. Pour egg mixture over vegetable mixture. Distribute torn pieces of swiss cheese on top of eggs. Bake 15-20 minutes, or until top is golden brown. Remove from oven and grate fresh parmesan on top of eggs. 
Cut into squares for easy serving.


Black-Eyed Peas with Collard Greens
3 (~16 oz) bags fresh black-eyed peas
3 slices thick bacon, uncooked, cut into 1/2 inch pieces
1 bay leaf
1 small onion, chopped
1 small carrot, peeled
1 small celery stalk
2 cups chicken stock
4 cups water  (more/less to cover veggies)
2 cups chopped, trimmed collard greens (not stalks)
salt and pepper to taste


Place first seven ingredients (through chicken stock) in a large stockpot. Add water to cover vegetables. Bring to a boil over high heat, then cover and reduce to a simmer. Cook 45 minutes to an hour, or until peas are tender. Add collard greens, cover and cook 10-15 minutes more, until greens are wilted. Season to taste with salt and pepper. Eat and enjoy good luck for the year to come!


Don't forget the drinks!


Bloody Mary Bar
Zing Zang Bloody Mary Mix (Spicy V8 works well too!)
Hot Sauce
Black Pepper
Horseradish
Celery Salt
Jalapeno Stuffed Olives
Celery Stalks
Worcestershire Sauce
Vodka!


Simple Mimosas
Pulp-Free OJ
Whatever champagne is left over from the night before!

May 2011 bring you good luck, good health, and good gatherings!

What Are You Doing New Year's?

We're hosting a brunch to ring in the New Year!
Take a look at the (emailed) invite/menu, including some good luck foods: black-eyed peas (with collard greens), pork (bacon), grapes (fruit salad), and cakes (french toast and donuts!)
Happy New Year to you and yours!!
Event: New Year's Brunch
Menu:
Cinnamon-Nutmeg French Toast
Baked Eggs with Asparagus and Parmesan
Applewood Smoked Bacon
Black-Eyed Peas with Collard Greens
Fruit Salad
Donuts
Coffee, Mimosas, and Bloody Marys
Decor:
Black, White, Silver, and Turquoise

Quick and Elegant Breakfast

Here's an easy egg dish to break you out of the doldrums of cereal and waffles!

From the Gourmet Cookbook (with a few of my mods), this would make an amazing brunch dish, or BFD (Breakfast For Dinner!) Only four ingredients+S&P, and you might already have them!

Event: Quick and Elegant Breakfast for Two (or half recipe for one!)

Menu: Fried Eggs and Asparagus with Parmesan and Anderson's Fair Trade Organic Coffee

1/2 lbs asparagus, trimmed (I cut it into two inch pieces)

2 1/2 tbsp unsalted butter

kosher salt and black pepper

2/3 c finely (fresh) grated Parmesan-Reggiano

4 large eggs- 

Put a rack in the upper 1/3 of the oven and PH to 425. Cook asparagus in boiling, well salted water until crisp-tender (still bright green), about 4 mins. Transfer with slotted spoon to paper towels to drain. Butter, using only 1/2 tbsp butter, one or two ramekins or gratin dishes. Divide asparagus between dishes. Sprinkle with half the cheese.

Heat remaining 2 tbsp butter in a 10 inch non-stick (I don't use nonstick, but you can!) over med-hi heat until foam subsides. Fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 mins. 

With a slotted spatula, carefully transfer eggs to each dish, placing eggs on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any remaining butter from pan. Bake until cheese is melted and eggs are cooked as desired. 4-5 minutes. 

As for the coffee, you must simply go to Anderson's! 

September Showers Bring November Babies

Okay, so there's no real logic to this post title. In fact, it's just darn silly.

But I am so excited to share about Liz's baby shower!

Event: Cute as a Bug, Busy as a Bee Baby Shower Brunch


Hosts: Me, Romy, Jennifer, Kasey, Holly, and Summer


Invites: (See previous post) One guest re-used the invite's paper and ribbon band on her card to Liz. Too cute!


Decor: Butterfly Madness in Pink, Chocolate, Lavender, and White (See previous post)
I also had a ball arranging daisies and mums. Mark and H picked up a ton of flowers and I got creative with these otherwise plain jane floral staples. The hostesses went in together and bought a pack 'n play, which held (most of) the gifts. Fun dragonflies flitted from the ceiling in the living room, over our, quite difficult, guessing game. Tables were decked out in hot pink and chocolate fabric table runners. Strands of white butterflies dangled from the ceiling, with mylar sequins catching the light. Giant tissue paper poms were festive and fun. 


Menu:
Brunch Buffet
Mini Quiches- Romy
Pasta Salad- Romy
Turkey and BLT Wraps- Jennifer
Fruit Plate- Jennifer
Hatch Chile Breakfast Casserole- Kasey
Spinach Salad with Strawberry Vinaigrette-Holly
Mini-Cupcakes with Cream Cheese Icing- Holly
Mimosas, Mint Iced Tea, and Coffee

Miga Morning

On Sunday mornings we usually head to our favorite breakfast spot, Kerbey Lane. But this weekend, our good friends David and Mollie were staying with us. And, while H sleeps pretty well these days, it's kind of difficult to sleep past 7:30 at our house. His wake-up and eat routine can be pretty loud... To give them a few extra z's, we took him on a walk around the neighborhood. (And along the way, I picked some wild (and not-so-wild)flowers for the table.)

We've found that the best way to say, "Thanks for coming, and sorry about the noise..." is to make a big ole brunch.

And, because more is always merrier, we invited some mutual friends, Ashley, Travis, and Baby Lily, to join in the miga madness.

OH! I have to mention the pancakes!! I thought this would be the perfect time to try... Batter Blaster! This organic pancake batter is quite the conundrum. It comes in a can that would normally house whipped cream... or cheese whiz (sp? do I need more z's?)  Consensus: While the batter is quite tasty, the pancakes were pretty gnarly looking.

Event: Miga Morning


Menu: 
Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca
Tortillas
Garlicky Potatoes
Peppered Bacon
Batter Blaster Pancakes
Mixed Berries and Melon (Thanks, Ashley!)


Mark's Now-Not-So-Secret Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca (for 6)
1 package thick-sliced peppered bacon
3 Hatch Chiles, chopped (for a little less kick, you may also use Anaheims or bell peppers)
1 fresh jalapeno, chopped
2 white onions, chopped
3 roma tomatoes, chopped
12 large eggs, whisked until combined, in a large bowl
1 c mexican blend cheese (quatro quesos!) plus more for tacos
4 corn tortillas, cut into 1/2 inch strips
Kosher salt and fresh ground black pepper to taste
12 tortillas (flour, wheat, or corn)


Saute bacon until done, reserve and keep warm until serving. Drain off all but 2 tbsps bacon grease. Return pan to stove. Add chiles, jalapeno, and onions and cook over medium heat until soft. Add tomatoes and cook 2 minutes more. Add eggs and tortilla strips. Cook, stirring gently, until eggs are cooked to your liking. Remove from heat and gently fold in cheese. Add salt and pepper to taste, or allow guests to add their own. Serve with tortillas, extra cheese, and salsa fresca. (below)


Salsa Fresca (adapted from Tyler Florence's Dinner at My Place) (about 4 cups- will keep in fridge for 4 days)
1 28oz can whole san marzano tomatoes, drained
1 small onion, chopped
1 jalapeno
juice of 1 lime
1/4 c cilantro, chopped
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper


Place all ingredients in food processor, or in bowl if using immersion blender. Blend until smooth. Serve with tacos, fajitas, or your favorite chips. 


Garlicky Potatoes (for 6 or more)
6 russet baking potatoes
4 cloves garlic, crushed
1/2 stick butter
3 tbsp olive oil
kosher salt
fresh ground black pepper


Bake potatoes in oven or microwave. Chop into 1 1/2 inch square chunks. Melt butter and oil in large skillet or saucepan over medium heat. Add garlic and saute until golden. Add potatoes. Cook 20 minutes, stirring until potatoes are golden and falling apart. Add kosher salt and pepper to taste.