Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

• 1          cup water
• 1/4       cup raisins
• 1          tablespoon butter
• 2          tablespoons brown sugar
• 1/2       teaspoon ground cinnamon
• 1/3       cup thoroughly chopped walnuts
• 1          large apple, peeled, cored and chopped

Batter:

• 1          cup buckwheat flour
• 1          cup unbleached all-purpose flour
• 2          tablespoons sugar
• 1          teaspoon ground cinnamon
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 2          eggs
• 2          cups 1 percent buttermilk
• 1/4       cup safflower oil
• 1/2       teaspoon vanilla extract
• nonstick cooking spray
• maple syrup

1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

• 1          package refrigerated Simply Potatoes Shredded Hash Browns
• 1          pound Bob Evans Farms Original Sausage Roll
• 4          large eggs
• 1/2       cup milk
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1          cup red pepper, diced
• 1/2       teaspoon black pepper
• 1          cup shredded cheddar cheese

1. Heat oven to 350° F.
2. Remove hash browns from refrigerator and let rest.
3. In skillet, cook sausage according to package directions.
4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

• 2          cups seedless watermelon, cubed
• 1          medium jalapeno pepper, stem removed, chopped
• 2          limes, juice only
• 6          ounces low-sodium tomato juice
• 1          teaspoon salt
• 1/2       teaspoon black pepper
• 1          teaspoon fish sauce
• 1          teaspoon horseradish
• hot sauce, to taste
• 1/3       cup vodka
• lime wedges
• chili lime salt
• ice
• 4          bamboo skewers (6 inches long)
• watermelon wedges (optional)
• prosciutto (optional)
• cucumber slices (optional)
• jalapeno slices (optional)
• green olives (optional)

1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

SOURCE:
American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

SOURCE:
Sabra

Welcome the Return of Warm Weather with Farm-to-Table Foods

(Family Features) More daylight in the evening, birds chirping in the morning and plants sprouting up from the ground are signs that Spring has sprung. With the return of outdoor activities and sunshine, it's the perfect time to build on your family's healthy habits with farm fresh foods you can trust for quality nutrition.

Start by looking for fresh and wholesome foods at the grocery store. Milk is one of the original farm-to-table foods that contains nine essential nutrients, including high-quality protein, potassium and calcium. Milk is also remarkably simple, with just three ingredients: milk and vitamins A and D. Compare that to plant based alternatives, which often have more than 10 ingredients, including added salt, sugar, stabilizers and emulsifiers like locust bean gum, sunflower lecithin and gellan gum.

Many people don't realize that the real dairy milk at the local grocery store often originates from dairy farms about 300 miles away and arrives on shelves in just 48 hours, on average, after leaving the farm.

Try a twist on farm-fresh ingredients with an egg-infused breakfast twist on a classic Italian salad. When paired with an 8-ounce glass of milk, this delicious omelet fulfills 80 percent of your daily calcium value for a calcium-rich breakfast.

For more information and kid-friendly seasonal recipe ideas, visit milklife.com.

Caprese Omelet

Recipe courtesy of MilkPEP
(1 serving)

• 2 teaspoons olive oil
• 1 large egg
• 2 large egg whites
• 3 tablespoons fat free milk
• 1/2 beefsteak tomato, sliced
• 1/4 cup lowfat shredded mozzarella cheese
• 1 tablespoon fresh basil, chopped
• 1 8-ounce glass of milk

1. Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.
2. Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes.
3. After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy.

Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

SOURCE:
MilkPEP

Brighten Up Your Brunch Menu

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• Butter, for coating pan
• 4          large eggs
• dash of salt
• 2          tablespoons sugar
• 1/2       cup milk
• 1⁄2       teaspoon vanilla extract
• 1          ounce bourbon
• 8          slices day-old sourdough bread
• 8          ounces Brie cheese
• 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
• 8          tablespoons melted butter, for topping
• maple syrup, for topping
• powdered sugar, for topping

1. Heat oven to 375° F. Butter baking sheet well.
2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
5. Top with another soaked bread slice. Press filled bread together firmly.
6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
7. Serve immediately with melted butter, maple syrup and powdered sugar.

SOURCE:
Maple Leaf Farms

Brunch Made Easy

(Family Features) Gathering friends and family doesn’t need to be fancy. With its prime positioning between breakfast and lunch, brunch is a more casual and lighter alternative to the typical dinner party.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Get creative with decor. When prepping your tablescape, think outside the box. Opt for unexpected serving dishes such as tartlet tins and vases, and transfer syrups and jams from their everyday containers to glass bowls or creamers. Fresh flowers and produce can add natural pops of color to the table and a bowl of fruit can make for an eye-catching centerpiece.

Plan a variety of dishes. Make sure you have a mix of both sweet and savory dishes on the menu that can please a wide variety of palates. Earmarking some recipes that can be made ahead, like pastries and casseroles, can be a simple way to avoid waking up extra early to prepare. Save the morning of your event for dishes that are best served fresh, like this Herbed Spanish Omelet, which features potatoes; fresh, spring herbs; and red onions, and packs protein, B-vitamins and cancer-protective phytochemicals.

Serve it buffet-style. Setting your spread out on the counter and allowing guests to help themselves not only makes it easier for the host to mingle, but it allows guests to customize their meals as they wish and gives the gathering a more casual vibe. Try themed stations, such as a coffee or mimosa bar, parfait bar or bread bar, in addition to more traditional dishes to let guests take the customization to the next level.

For more brunch ideas and recipes, visit Culinary.net.

Herbed Spanish Omelet

Reprinted with permission from the American Institute for Cancer Research
Servings: 4

• 1          pound potatoes, peeled and diced or shredded
• water
• 2          tablespoons extra-virgin olive oil
• 1/2       cup diced red onion
• 2          cloves garlic, minced
• 4          large whole eggs, lightly beaten        
• 2          egg whites, lightly beaten
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh basil
• 2          tablespoons finely chopped fresh chives
• salt, to taste (optional)
• fresh herb sprigs, for garnish (optional)

1. Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
2. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
3. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
4. If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

Photo courtesy of Getty Images

SOURCE:
Culinary.net

6 Cozy Breakfast Essentials for Fall

Wholesome morning recipes to embrace all season long

(Family Features) As leaves fall and temperatures cool, put a comforting twist on breakfast classics like oats and pancakes by incorporating autumn flavors from delicious fall harvest. Whether you're craving something sweet or savory, enjoying a breakfast full of wholesome ingredients and essential nutrients can help kick-start a great day.

Incorporating milk as an ingredient in your breakfast dish, or serving an 8-ounce glass on the side, is a nutritious way to start the day with essential nutrients like high-quality protein, calcium and vitamin D. Embrace the crisp temperatures and bring the whole family together for a delicious morning meal with these six fall breakfast essentials made with milk.

For more seasonal recipes made with milk to help you stay energized all year round, visit MilkLife.com.

Mexican Apple-Cinnamon Oatmeal
Enjoy old-fashioned oats with a fall flair. Once sweetened with apples and maple syrup and spiced with cinnamon and salt, mix in 1 cup milk and simmer until creamy. Sprinkle extra cinnamon and garnish with golden raisins.

  

Chai Quinoa Protein Breakfast Bowl
Jumpstart your morning with this protein breakfast bowl made with quinoa, milk, brown sugar, vanilla and spices galore. 

Amaranth Porridge with Pears, Crunchy Pecans and Yogurt
Toss roasted pecans drizzled in maple syrup with pears and spices then mix into amaranth with milk for a creative twist on a classic breakfast favorite.

Maple Steamer
Two ingredients: milk and maple syrup. Warm up, pour into a mug and sip on this simple, delicious treat.

Apple-Cinnamon Whole-Grain Pancake Muffins
Combine two breakfast favorites – pancakes and muffins – for the ultimate grab-and-go meal made with apples, cinnamon and wholesome milk for your delight.

Caramelized Pear and Pecan Zoats
Try this tasty twist to add vegetables to your breakfast bowl by mixing shredded zucchini and oatmeal to make zoats. Flavored with cinnamon, brown sugar and pecans, this recipe is an ingenious way to bring the fall harvest to your morning meal.

SOURCE:
MilkPEP

Summer Brunch Fare

(Family Features) When it comes to planning brunch, there really are no rules. It’s the perfect opportunity to combine your favorite flavors and foods in one delicious meal.

Warmer weather calls for putting a summer twist on brunch classics. Breakfast Tacos Al Pastor are a fresh, flavorful addition to a festive summer brunch, while this Brunch Bruschetta Bar is a gorgeous way to feed a crowd and highlight your favorite summertime ingredients. These recipes are made and served with not-from-concentrate Florida’s Natural Brand Orange Juice, made entirely from oranges grown, picked and squeezed in Florida, with no water or sugar added.

Both recipes are from the Florida’s Natural Brunch Club, a collection of brunch experts creating recipes to celebrate brunch throughout the year. Brighten up your brunch with more fresh takes on classic recipes at floridasnatural.com.

Breakfast Tacos Al Pastor

Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4-6

• 2          tablespoons olive oil
• 1          pound ground chicken or pork
• 1/2       sweet onion, chopped
• 2          cloves garlic, minced or grated
• 2          teaspoons chili powder
• 1          teaspoon paprika
• 1          teaspoon, plus pinch, kosher salt, divided
• 2          chipotle peppers in adobo, chopped
• 1/2       cup not-from-concentrate Florida's Natural Brand Orange Juice
• 1/4       cup water
• 2          cups fresh pineapple chunks, divided
• 1/4       cup fresh cilantro, chopped
• 1/4       cup fresh basil, chopped
• 1          jalapeno, seeded and chopped
• 1          lime, juice only
• 4-6       fried eggs
• 6-8       corn or flour tortillas, warmed
• sliced avocado
• feta or cheddar cheese

1. In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.
2. Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.
3. In bowl, combine remaining pineapple, basil, jalapeno, lime juice and pinch of salt.

To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.

Brunch Bruschetta Bar

Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
Servings: 8-12

• 1          cup basil pesto
• 1          cup sun-dried tomato spread
• 2          cups cherry tomatoes, marinated cherry tomatoes or diced tomatoes
• 6-8       soft-boiled or poached eggs
• 6-8       scrambled eggs
• 12        slices grilled or toasted bread
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 2-3       varieties of soft cheeses
• 2          cups fresh fruit
• 1          sliced avocado
• 2          cups sauteed veggies, such as spinach and mushrooms
• 6-8       pieces fried bacon
• 2-3       varieties of prosciutto, salami or smoked salmon
• 1          cup fruit jam
• 1          cup nut butter
• 1/2       cup honey
• 1          carton not-from-concentrate Florida's Natural Brand Orange Juice

1. On large serving board, arrange sauces and spreads. Add poached eggs, scrambled eggs and bread. Drizzle poached eggs with olive oil and season with salt and pepper. Arrange cheese, fruits, veggies, meats, jams, nut butter and honey around eggs. 
2. Pour orange juice into juice glasses for sipping.

SOURCE:
Florida’s Natural