Need a dish or two for a Mother’s Day celebration? Looking for an easy brunch menu that you can whip up without spending a lot of time in the kitchen?
This menu can be put together several days in advance, which is exactly what I did with these recipes when I planned our Easter meal as mentioned in my previous post. I’ll be sharing the lemon curd and buttermilk biscuits in a couple of days.
- Green Chili Frittata
- Strawberries stuffed with fruit dip
- Lemon Curd…get recipe here
- Buttermilk Biscuits…get recipe here
I have had this Green Chili Frittata recipe scribbled on a notecard from my mom’s recipe collection for years. I love brunch! There are usually so many different types of foods to try, AND it doesn’t matter if the clock says it’s noon, I can still serve breakfast-like foods and a cocktail!
The frittata dish brings back memories of weekends at my parent’s house. My mom would prepare this frittata for special occasions like Christmas morning or for the weekends when we had lots of people over. She has always been so good with feeding a crowd, and making the meal look effortless!
Green Chili Frittata (serves 6-8 or 12 hor devours)
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 10 eggs, lightly beaten
- 1/2 stick butter, melted and cooled
- 2 cups small curd cottage cheese
- 16 oz. monterey jack cheese, grated
- 3, 4 oz. cans diced green chilies
Preheat oven to 350 degrees. Lightly grease a 9 X 13 inch shallow baking dish. Mix flour and baking powder. Add eggs, and cooled butter, blending well. Add in remaining ingredients; cottage cheese monterey jack cheese and green chilies. Salt to suit your taste. Put mixture in the prepared baking dish, and bake for 35-45 minutes or until set. Cut into squares and serve hot.
The fruit dip is another recipe from my mom that I’ve served on numerous occasions, but I usually serve the dip in a bowl surrounded by a variety of fruits. Here we are updating the presentation by creating individual bowls out of the strawberries.
Strawberries with Fruit Dip
- 1 pint of fresh strawberries, washed and hulled
- 8 oz. cream cheese
- 7 oz. Jet-Puffed Marshmallow Cream
- 1 teaspoon vanilla extract
- 1 Tablespoon of lemon or orange zest
Wash, hull, and place the strawberries on a paper towel to soak up some of the moisture. Cut off the tip of each strawberry so they form a pedestal enabling them to stand upright (thanks, Ashley for doing the honors :)).
Mix the cream cheese, and marshmallow cream stirring well. Add the vanilla.
Fill a pastry bag with the dip, and pipe it in each strawberry. If you don’t have a pastry bag, you can make a homemade version by putting the dip in a plastic sandwich bag, then cut the tip of the corner. Works great!
Add the lemon zest to the dip or use it as a garnish.
There you go, well on your way to preparing a beautiful brunch! Stay tuned for the lemon curd and buttermilk biscuits!