Brunch- The "Funnest" Meal of the Day

Come one...Come all... It's Time to Brunch!

Brunch is simply defined as... a late morning meal eaten instead of breakfast and lunch, but we all know it is so much more than that! Brunch is a lifestyle choice.

People plan their Saturday and Sundays around where they want to brunch and will wait hours for the perfect table, but is it necessary to go out each weekend, spend tons of money, and be in a food coma by 2:00pm?.. Well, sometimes YES, but not always. I love the option of brunching at home. A few bottles of champagne and a simple, yet delicious menu can be the perfect start to your weekend. Now there are a few different directions you can take your brunch menu and it all depends on the group you have invited over. Sometimes simple is best, but there are so many delicious brunch recipes it can be hard to decide. The main goal is to have fun, create delicious food, and not be completely exhausted by the end.

Below I will share a few of my favorite brunch recipes perfect for a variety of brunch gatherings...cheats and shortcuts included. A good cook/ host always knows where to cut corners.

XOXO,

Meagan

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Shrimp and Grits with a Cajun Tomato Broth

Ingredients:

For the grits:

4 cups chicken broth

1/2 cup heavy cream

1 cup quick cooking grits or cornmeal

salt and pepper

1 tbsp butter

1/4 cup Gouda or cheddar cheese

For the shrimp:

2 tbsp butter

2 cloves garlic, minced

1 1/2 - 2 lbs uncooked shrimp, peeled and de-veined

1 jar blackening seasoning

For the Broth:

2 TBS of your favorite Cajun seasoning

salt and pepper to taste

2 28 oz cans whole tomatoes with juice

1 1/2 cups low sodium chicken broth

1 TBS red wine vinegar

2 teaspoons sugar

Splash of heavy cream

For the Garnish:

4-6 strips of bacon cooked and crumbled

1 spring onion, sliced (use white and green)

1 cup shredded cheddar cheese

Cooking Instructions:

Start by making Cajun tomato broth. Add both cans of tomatoes and the stock. Bring to a boil, chopping up the tomatoes as the broth heats. Stir in the red wine vinegar and the sugar. Add a splash of cream to add richness. Taste and adjust the seasonings, adding more spices, salt and/or pepper if you think the soup needs it. Blend in batches in a blender or by using an immersion blender until the broth is velvety smooth. Taste again and adjust seasonings if necessary. Keep on low under you are ready to serve.

BUY PEELED AND DE-VEINED SHRIMP.... but if you didn't clean, peel and de-vein the shrimp. If your shrimp are frozen, simply cover them in cold water, rinsing them with cold water until they are defrosted. 

In a saucepan, bring the 4 cups of chicken stock and 1/2 cup heavy cream to a low simmer. Once simmering, stir in the grits and season with salt. 

Stir constantly, until thickened, about 5 minutes. Stir in the butter and cheese. Season with salt and pepper to taste. Keep on low heat while you cook the shrimp.

Coat shrimp with blackening seasoning. Heat a large skillet over medium heat. Melt 2 tbsp butter and sauté the minced garlic. Season with salt and pepper to taste.

Next add the shrimp. The shrimp will only take a few minutes to cook. Large shrimp only needs 3-4 minutes total cooking time, medium shrimp 2 1/2 - 3 1/2 minutes, and small shrimp 2 - 2 1/2 minutes. Season with salt and pepper. Once they've turned from translucent to gaining just a bit of color, take them off the heat.

Serve the shrimp and Cajun tomato broth over the cheesy grits and garnish with chopped green onion, bacon, and extra cheese.

You can serve this dish family style, on individual plates/ bowls, or in small cups or serving vessels for a more casual vibe.

Make it Simple... There are a few shortcuts you can use if you are short on time and OK with store bought items (I sure am!)... Gracious Grits can be found refrigerated at many grocery stores. Their cheese grits are creamy and delicious and can be microwaved and on a plate in less than 10 minutes. You can also buy a creamy tomato bisque, thin with water or stock, and add Cajun seasoning... just saying! Sometimes its OK to cut corners if the flavor isn't compromised and these two shortcuts have proven to be winners.

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Chorizo Quiche with Chipolte Aiole and Fresh Avocado

Ingredients:

1 frozen store bought  9" pie crust (unbaked)

1 tablespoon extra virgin olive oil

1/4 cup diced onion

1/3 pound fresh chorizo, casings removed

2 cups Baby Spinach, Roughly Chopped

2 cups Fontina Cheese, Grated

6 whole Eggs

1 cup Half and Half

1 avocado

1 bunch of cilantro

1 cup mayo

1 can chipolte and adobo sauce

hot sauce of choice

salt and pepper to taste

Cooking Instructions:

Preheat oven to 350 degrees.

Place raw pie crust and pie tin on a baking sheet. 

In a saute pan heat olive oil over medium-high heat and add onion. Saute until onion starts to lightly brown.

Add chorizo and crumble into small pieces. Cook until chorizo is cooked through.

Stir in spinach. Cook until spinach is lightly wilted. Remove chorizo to about 3 paper towels to remove grease and cool slightly.Once chorizo mixture is no longer hot add half of mixture to baked pie crust. Cover with 3/4 cup grated Fontina Cheese and layer with remaining chorizo. Cover with remaining 1 1/4 cup Fontina Cheese.Whisk together eggs, half and half, and a generous pinch of salt, until well combined.

Pour egg mixture over the top of chorizo, and bake in 350 degree preheated oven for 40 minutes until set.Allow Quiche to cool for 20-30 minutes before slicing.

While the quiche is cooling make the aiole and prep for garnish... cutting the avocado at the last moment so it doesn't turn brown.

Combine 1 cup mayo with 1 TB adobo sauce and a pinch of salt and pepper. Add more mayo or a pinch of sugar if mixture is too spicy. Cool mixture in an air tight container until it is time to serve.

I like to serve this dish individually plated. Each guest gets a slice of quiche topped with cilantro and avocado slices. Drizzle hot sauce on the place and decorate with dollops of chipolte aiole.

Make it Simple... The two shortcuts for this dish are the store bought pie crust and mayo. Why mess with perfection? Plus I am a terrible baker and could never manage a pie dough, but if you are feeling extra adventurous I say go for it!

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Bagel Bar

(this recipe varies depending on how many people...so you be the judge! I planned 3-4 mini bagels per person)

Ingredients:

assorted mini bagels (I used plain, whole wheat, and raisin)

1 tub plain cream cheese

1 tub berry cream cheese

1 tub chive and garlic cream cheese

smoked salmon

plum tomatoes, sliced thin

red onion, sliced thin

English cucumber, sliced thin

assorted cheeses ( I used swiss, colby jack, and cheddar)

bacon, cut in half and cooked in a pan

fresh dill, chopped

1-2 eggs per person, fried or scrambled

Cooking Instructions:

A bagel bar is a simple and delicious way to include your guests in the fun that is creating brunch. Your main job is to set the stage... and provide a toaster. Minimal cooking required. You are simply in charge of deciding what toppings you want to provide and prepping the food. The options are endless and you can really let your creativity flow with flavor compilations. I find it best to set up the bagel bar in a way that flows naturally. Plates come first and then the bagels next to the toaster, followed by cream cheeses and assorted toppings. If you have any dairy there is a dairy free cream cheese that is tasty and vegan butter is a favorite of mine. It is always good to know individual needs of your guests when hosting.

Make it Simple... Well this brunch set up is simple enough, but to help you out here are some bagel flavor combinations that go beyond my list of ingredients.

1. Plain Bagel, Plain Cream Cheese, Bacon and Egg

2. Plain Bagel, Chive Cream Cheese, Salmon, Cucumber, Red Onion, Dill

2. Raisin Bagel and Berry Cream Cheese with Turkey Sausage or Bacon

3. Whole Wheat Bagel, Plain Cream Cheese, Cheddar Cheese, Bacon, Egg, Tomato

4. Whole Wheat Bagel, Chive Cream Cheese, Steak, Egg, Red Onion

5. Whole Wheat Bagel, Smashed Avocado, Egg, Colby jack

6. Plain Bagel, Canadian Bacon or Ham, Swiss Cheese, Egg

7. Whole Wheat Bagel, Veggie Cream Cheese, Tomato, Red Onion, Cucumber

8. Plain Bagel, Plain Cream Cheese, Salmon, Bacon, Tomato, Dill

9. Raisin Bagel, Ham, Swiss Cheese, Powdered Sugar (Monte Cristo)

10. Raisin Bagel, Peanut butter, Banana, Honey

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I hope you feel inspired to host your own brunch! It doesn't have to be scary or hard, but an opportunity to start the weekend of with delicious food and great company. Pop the champagne bottles, plan a menu, and treat your closest friends to a delicious late morning meal eaten instead of breakfast and lunch.