This delicious chopped salad with homemade creamy herb dressing is the perfect start to a meal or addition to a brunch buffet. You can serve the bacon and blue cheese separately so people can add them according to their tastes.
Today is the final day of Brunch Week, 2026 edition......
This delicious recipe makes a perfect side dish for a Brunch Buffet. Roasted Asparagus smothered in Mozzarella Cheese before being topped with Roasted Cherry Tomatoes. Caprese has never tasted so good!
Welcome to the second installation of Brunch Week 2026......
The perfect spring cocktail to start off a brunch celebrating all the important women in your life this Mother's Day. Bee's Knees is an iconic cocktail that is lightened up and made special with the addition of a lavender-infused sparkling wine.
This gorgeous color is perfect for Easter, Mother's Day, or a Kentucky Derby gathering. Anywhere you are celebrating with a brunch, whether it's just you or a whole gang.
Pizza for breakfast? Absolutely, especially if all those wonderful flavors are cooked into a frittata. Perfect for Brunch or Brinner, it will certainly be a hit with your resident pizza lover.
Welcome to the final day of Brunch Week 2025.......
Don't let the name fool you. This delicious nut and fruit studded bread is not just for Easter, it is a perfect addition to your Mother's Day Feast or Sunday Brunch.
Today is the final celebration of Brunch Week 2024.......
Take the ease of refrigerator cinnamon rolls from the tube and combine them with the fun of monkey bread. You will have a lot of happy faces around your Brunch table.
Tomato halves seasoned simply with salt and pepper and roasted until flavorful then topped with fresh Mozzarella and basil leaves before being drizzled with olive oil. A perfect addition to your Brunch or BBQ.
I think nearly every culture has a tradition of serving platters of finger foods. In France this is called Charcuterie. The Middle Eastern countries call this Meze or Mezze. Spain calls them Fuente de Entrantes. Russia calls them Zakuski. Here in the USA we call them Deli Trays and in Italy they are called Antipasto or Antipasti.
All of these contain certain elements. They all have meats, cheeses and pickled items. They are meant to be served as first courses but here in the USA we often serve them as light lunches or dinners at cocktail parties.
Today is the last day that I am celebrating Brunch Week. It has been a great party so far. There have been tons of recipes and an awesome giveaway from our sponsors. You can learn all about our sponsors and the items being raffled off to our winners in my Welcome Post.
This awesome event is hosted each year by Terri of Love and Confections. This year, Christie of A Kitchen Hoor's Adventures is lending a hand. Terri arranged for the sponsors to send each of the bloggers product. I am showcasing Cento,Cabot Creamery and Michigan Asparagus today. I received no monetary compensation for this post. All opinions are strictly my own.
Included on my Antipasto Platter are the Pickled Asparagus that I shared with you on Wednesday. You will also find some marinated Artichoke Hearts and marinated Roasted Red Peppers that I was sent by Cento and slices of Horseradish Cheddar and Alpine Cheddar from Cabot Creamery.
You will find links to all the other great Brunch recipes at the bottom of this post. Thank you for joining me this week. I hope you enjoyed it. Good luck with the giveaway!!
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Wow. Is it just me or is this Brunch Week flying by? It is already Day 4 of this tremendous event.
Have you entered the giveaway yet? It only takes a moment to read all about our wonderful sponsors and the gifts they are providing for some of our lucky readers. This information and the entry form can be found in my Welcome Post.
I want to take a moment right now to thank all of our sponsors and our event coordinators, Terri of Love and Confections and Christie of A Kitchen Hoors Adventures. These events take a whole lot of time and effort and I really appreciate them. I also appreciate our sponsors who send us not only the prizes being offered to our readers but also product for the bloggers to use in recipe development. All opinions are my own.
The recipe I am sharing with you today is sponsored by CalOrganic Farms. They sent each blogger coupons for free produce from our grocer. Is it just a Michigan thing or have all grocers been sparse with produce lately? This recent e coli outbreak has wreaked havoc on our local stores.
CalOrganic Farms is dedicated to sustainable farming techniques that bring only the best, safest foods to your families table. They pride themselves, not only on the produce they grow but on their belief that employees are family and are treated as such. Nothing is more important to CalOrganic than family.
I like that mindset. Nothing is more important to me than family either. Not only that family that is born to us but those who become family because God has placed them in our lives. We have been truly blessed with both.
CalOrganic is featuring Kale this month on their website so I wanted to share a great recipe containing Kale with you today. I made up this amazing Kale Pesto that you could use for pasta or as a dip for fresh veggies as well as for the Salad that I'm sharing today.
This salad is wonderfully creamy and decadent tasting. No one will ever guess that it is filled with whole grain goodness from the barley and tons of nutrients and antioxidants from the kale, spinach and apple.
The Angel Face loved it....even if it was green.
Your family will love it too. It is perfect for a brunch and would pair nicely with grilled chicken or baked ham. We had ours with grilled pork chops and it was delicious. It will also work well for your summer potlucks when you want salads that can hold up to the heat without worry of spoiling.
You will find a whole slew of other great brunch ideas right after my recipe. Don't forget to enter the raffle. I would love one or two of my readers to be a lucky winner.
This creamy salad is so tasty that your family will never suspect that it is chock full of whole grains, antioxidents and nutrients.
ingredients:
1 c. Instant Barley
2 T. pine nuts
1/2 c. extra virgin olive oil
1 apple, cored and diced (I used Honeycrisp)
5 oz. kale, stemmed and chopped
1/2 c. baby spinach leaves
1/2 lemon
instructions:
Cook the barley according to package directions. Let cool slightly.
Squeeze a small amount of the lemon onto the apples and toss to prevent browning. Set aside.
Place the kale, pine nuts, remaining lemon juice and olive oil in a food processor and pulse until smooth.
Place the barley into a bowl with the spinach leaves and apple. Add the kale pesto and toss until well coated. Taste and season with salt and pepper, if needed.
Can be served immediately or refrigerated. Allow to come to room temperature before serving.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Welcome to Day 3 of Brunch Week hosted by Christie of A Kitchen Hoors Adventures and Terri of Love and Confections. Not only are we sharing a ton of great recipes but we also are offering a huge giveaway from our sponsors. You can learn all about our sponsors and enter the raffle in my post from Monday.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Today's recipe features product from Michigan Asparagus and Dixie Crystals.
Followers of my blog know that I am a Michigan girl, born and raised. I love Michigan, even if it has forgotten how to give us Springtime weather. I think Michigan is one of the most beautiful States in the Country. I love that we have (sometimes) 4 seasons to enjoy, each with their own benefits and beauty.
We have great Farmer's Markets in Michigan too. I admit that sometimes I am a little jealous of those State's that can have Farmer's Markets year round but during the late Spring to early Fall, in Michigan, you could go to a different Farmer's Market every day. And that's not even talking about the farm stands that line the roads in the rural area in which I am blessed to live.
One of our best and first crops each year is Asparagus. Michigan Asparagus has a growing season from early May until mid to late June. It is the second largest producer of Asparagus in the Nation. Chances are that when you pick up Asparagus grown in the USA, it comes from Michigan.
Asparagus has been my favorite vegetable since I first tasted it fresh from the garden. We eat asparagus nearly every day when it is in season. I steam it, roast it, grill it, eat it raw and pickle it.
This refrigerator pickled asparagus doesn't get much easier. It requires no pre cooking of the asparagus before placing in the jars and no cooking after the pickling juice is added. This recipe is meant to be used within a few weeks. If you want it to have a longer shelf life it would require processing in a water bath.
We also received a ton of sugar from Dixie Crystals that I was happy to use in this recipe. Dixie Crystals is very generous as you can see from the wonderful gift they are providing for one of our readers.
I am going to share my favorite application for using pickled asparagus with you on Friday so make sure you come back and visit. Don't forget to enter the great giveaway and to visit the other amazing recipes being shared today. You will find links following my easy peasy recipe.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Today's recipe features product from Egglands Best.
I'm pretty excited about this recipe that I'm sharing with you for the second day of Brunch Week. You can learn all about Brunch Week and enter an exciting giveaway by visiting my post from yesterday.
I want to take a moment to thank Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for hosting this great event each and every year. It takes a vast amount of time and energy and I want them to know how much I appreciate it. I want to give a shout out to our sponsors as well. They are the one's responsible for that exciting raffle you can enter. They also supplied us bloggers with great products to use in the creation of our recipes.
Today, my recipe features eggs. I raise laying hens so I rarely have to buy any. During their molting season when egg production is down, if I run out I always try to buy eggs that are from hens who are treated humanely and are fed without added hormones or antibiotics. Our sponsor Egglands Best assures us this is the case with their product.
The reason I'm excited about this recipe isn't because it's perfect for Brunch. It's not because it's perfect for Cinco de Mayo. It is both of those things but the reason I am so excited is because this dish is so dang GOOD!!!
Not only is it delicious but it is a beautiful presentation as well. It is relatively easy and can be adapted to make as many as you wish depending on how many jumbo muffin pans you own. I only have one and can't justify purchasing any more.
Therefore, this recipe is for six. However, I had more refried beans than room in cups. This was not a problem for me as the refried beans were perfect served as a side with Pork Carnitas at another meal. You could just use one can of the beans if you don't want leftovers.
I got this recipe from my latest issue of Cuisine at Home. I adapted it to suit our tastes and to use ingredients and equipment available in my kitchen.
The recipe calls for you to use custard cups to help form the tortilla molds. I am in the middle of a remodel and could only find 3 of my custard cups. I used aluminum foil to form the other three tortillas.
They turned out equally as well. I will go with the foil in the future as it was easier to insert into the molds and it means six less dishes to wash.
The recipe called for 1 can each pinto and black beans. I used two cans of tri blend beans, which also included kidney beans. As stated above this gave me more than enough refried beans for this recipe. You could also use premade refried beans. I personally don't think these were much work and the taste was tons better than canned.
Add about a half cup of beans to each tortilla cup. Cover with some shredded Mexican cheese blend. Place it in the oven for a few minutes to melt the cheese. Place an egg into each cup and return to the oven.
I served it with a Tomatilla and Avocado Salsa that I am showcasing in another post with a different group today. It was the perfect accompaniment as it contained all the same ingredients and flavors that were cooked in the recipe in a fresh application.
You will find links to all the great Brunch Recipes being shared today at the bottom of this post. Don't forget to enter the raffle and please stop by tomorrow when I share a recipe for Pickled Asparagus.
prep time: 30 MINScook time: 45 MINStotal time: 75 mins
These delicious tortilla cups filled with refried beans, cheese and egg are perfect for Cinco de Mayo or Brunch any time of the year.
ingredients:
6 (6 inch) soft flour tortillas
1 T. olive oil
1/2 red onion, diced
1 Poblano chile pepper, seeded and diced
2 cloves garlic, minced
1 t. Mexican oregano
4 tomatillos, husks removed, diced
2 (15 oz) cans tri bean blend (black, pinto, kidney), drained and rinsed
1/2 c. vegetable broth
3 oz shredded Mexican cheese blend
6 eggs
1 avocado, peeled and sliced
instructions:
Spray a jumbo muffin pan with cooking spray. Place a tortilla into each cup, allowing it to fold and crease as necessary. Place a square of aluminum foil over the tortilla and press in and around to hold the tortilla in place.
Bake in a preheated 350* oven for 20 minutes, rotating halfway through the cooking time. Remove from oven and set aside. Increase oven temperature to 425*.
While tortilla cups are baking, cook the onion and pepper in olive oil over medium heat until softened, about 10 minutes. Stir in the garlic and oregano and cook until fragrant, about 1 minute. Add the tomatillos and cook for about 5 minutes, until they start to release their liquid.
Add the beans and broth, simmer for a few minutes. Using a potato masher, smash the beans and tomatillos while they cook, to desired consistency. Taste and season with salt and pepper, as needed.
Remove the foil from the tortilla cups and place approx. 1/2 c. of beans into each one. Divide the cheese between the cups and place into the oven for approx. 5 minutes to allow the cheese to melt.
Remove from the oven and crack an egg into each tortilla cup. Season with salt and pepper and return to the oven for another 12-15 minutes, until whites are set. Garnish with Avocado Slices and serve with Salsa of your choice.
notes
This recipe was adapted from one found in Cuisine at Home, Issue #129
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
