A Different Twist
on Mother's Day Brunch

While some moms opt for
breakfast in bed on Mother's Day,
some of us enjoy the fun of...

read more

Celebrate Cinco de Mayo
with Carnitas

Even if Cinco de Mayo has already 
passed, any day is a good day 
to enjoy some fresh Mexican food!...

read more

Grill Your Veggies

With warm weather here, chances
are you are doing more than
a few meals...

read more

A Different Twist on Mother's Day Brunch

While some moms opt for breakfast in bed on Mother's Day, some of us enjoy the fun of preparing brunch goodies for the other ladies in our lives. Here is a fun twist on traditional brunch fare that is sure to be the hit of your brunch table. Note that this recipe only makes 2-3 servings, so double it if you are feeding a crowd.

Cornmeal Chive Waffles with Salsa and Eggs

For the waffles:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup Pinot Grigio
  • 1/2 tsp. salt
  • 1/3 cup unsalted butter, melted
  • 1 1/4 cups buttermilk
  • 3 tbsp. minced chives
  • 2 tbsp. minced fresh parsley

To Serve:

salsa (either homemade or your favorite store-bought brand)

fried eggs, to desired doneness

minced fresh chives, for garnish

Preheat a waffle maker according to the manufacturer's instructions. In a large bowl, combine the flour, cornmeal, baking powder, sugar, baking soda, salt, and pepper. Whisk to blend.

In another bowl, combine the butter, eggs, and buttermilk. Whisk to blend well.

Stir in the chives and parsley. Add the wet ingredients to the bowl with the dry ingredients and whisk just until evenly incorporated, taking care not to over-mix.

Cook the batter in the waffle maker according to the manufacturer's instructions. (If necessary, keep finished waffles warm in a 200˚ F oven.) While the waffles are cooking, fry eggs in a non-stick frying pan. Serve warm waffles topped with salsa, eggs, and fresh chives. Season with salt and pepper to taste.

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Celebrate Cinco de Mayo with Carnitas

Even if Cinco de Mayo has already passed, any day is a good day to enjoy some fresh Mexican food! One of the tastiest and healthiest Mexican entree options is carnitas. Here is an easy and tasty recipe that is sure to get your family feeling festive! Serve with tortillas, guacamole and salsa.

Pork Carnitas

Ingredients:

  • 1/2 cup vegetable oil
  • 4 pounds pork shoulder, cut into several large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 4 14.5 ounce cans chicken broth

Directions:

Preheat oven to 400 degrees. Heat oil in a large Dutch oven over medium heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano and cumin. Pour in chicken broth and bring to a boil. Reduce heat to medium low, cover and continue to simmer until pork is very tender, about 2 1/2 hours.

Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.

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Grill Your Veggies

With warm weather here, chances are you are doing more than a few meals on the grill outside. And while most families enjoy burgers and chicken from the grill, did you know you can also cook your veggies on the grill? Grilling vegetables gives them a roasted flavor that is outstanding. Here is an incredibly simple way to grill one of this month's most plentiful veggies - asparagus!

Grilled Asparagus

Ingredients:

  • 1 pound asparagus, washed with ends snapped off
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Directions:

Place asparagus on a plate and drizzle oil and vinegar over top. Sprinkle with salt and pepper. Stir to combine.

Grill over high heat for 2 to 3 minutes until desired doneness.

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