Brunch – Page 2

Recipe—Cherry Cream Cheese Danishes

July 13, 2018June 26, 2018 Diva di Cucina

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

Preheat oven to 400º.
On a lightly floured cutting board, unfold the puff pastry sheets.
Cut each sheet into 9 equal squares so you have 18 total.
With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
Using a fork, poke each pastry square 3–4 times in the middle.
Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
In the middle of each square, place a large spoonful of the pie filling.
Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
Beat the egg and water together in a small bowl.
Brush the edges of each pastry with the egg wash.
Bake for 15–20 minutes or until golden brown.
Remove the pastries from the baking sheet and allow to cool.

Brunch, Sweet Treats

Recipe—Fruit Pizza

March 28, 2018 Diva di Cucina

Fruit Pizza

Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!

I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.

What are some of your go to Easter menu items? Comment below and give me some inspiration!

Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance.

INGREDIENTS
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)

STEPS

Preheat oven to 375º.
Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
Crumble the cookie dough over the lined pizza pan and press the dough down in an even layer to completely cover the bottom of the pan.
Bake for 12–13 minutes.
Remove the cookie from oven and allow to cool completely.
In a mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
Spread the cream cheese frosting evenly over the cookie crust.
Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
In a small bowl whisk together the apricot preserves with one tablespoon of water.
Brush the apricot mixture over the entire dish.
Refrigerate for 2 hours.
Serve and enjoy!

Brunch

Recipe—Breakfast Pizza

June 26, 2015January 26, 2018 Diva di Cucina

I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.

INGREDIENTS
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
6 eggs
1/4 c milk
1 tsp rosemary
salt and pepper

STEPS

Preheat oven to 400º.
Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
Transfer the sausage to a plate covered in paper towels to soak up the oil.
Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
Sprinkle the sausage evenly over the crescent dough.
Distribute the cheese over the sausage.
In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
Pour the egg mixture over the top making sure the pizza is evenly covered.
Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
Remove form oven and allow to cool for 5 minutes before slicing and serving.

Recipe adapted from Bran Apetit.

Appetizers

Recipe—Herbed Cucumber Bites

June 13, 2015January 25, 2018 Diva di Cucina

I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.

INGREDIENTS
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
pepper
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)

STEPS

In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
Transfer the mixture to a pastry bag or a Ziploc bag.
Pipe the herbed cream cheese mixture onto each cucumber round.
Garnish each cucumber with a sprig of parsley on top.
Serve immediately or cover and store in the fridge until ready to enjoy.

Uncategorized

Brunch Ideas for Mother’s Day

May 6, 2015May 6, 2015 Diva di Cucina

Mother’s Day is just around the corner! While going out to brunch is great, I personally think an elegant brunch with my family at home is the best way to spend the day. This time of year we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch for Mother’s Day for your mom, or perhaps even your wife (hint, hint spouses) here are some of my favorite recipes that any mom would be sure to enjoy. Happy Mother’s day to all the moms out there!

Looking for more brunch ideas or perhaps you are thinking of cooking a nice dinner instead? Check out my recipe box. There are lots of great ideas listed by category there!

Brunch, Side Dishes

Recipe—Asparagus Ham Rolls

June 6, 2014January 26, 2018 Diva di Cucina

This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?

Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.

INGREDIENTS
24 asparagus spears
8 slices deli ham
dijon mustard
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
paprika

STEPS

Preheat oven to 350.
Trim off approximately 1″ from the cut ends of the asparagus.
Steam the asparagus for approximately 3 minutes or until crisp tender.
Season the asparagus with salt and pepper.
Spread a tad of the Dijon mustard on one side of each slice of ham.
Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
Mix in flour until well combined.
Slowly whisk in milk, season with salt and pepper, and bring to a boil.
Cook for 2 minutes until it begins to thicken.
Stir in the cheese and green onions until cheese melts.
Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
Bake for 20 minutes.
Remove from oven and serve.

Recipe adapted from a Taste of Home.

Brunch, Sweet Treats

Recipe—Pistachio Bread

June 2, 2014October 19, 2021 Diva di Cucina

When it comes to the classic Jell-O one of my favorite flavors has always been pistachio. I know, I’m kind of a freak. Don’t get me wrong, I love chocolate but there is just something about the pistachio that is pretty fabulous too. When I saw this recipe for pistachio bread that called for my favorite tasty green pudding I knew I had to give it a try. I served this bread as a brunch item but with it’s cake base it could easily be a dessert. It ended up super moist, fluffy, and had just the right amount of nutty pistachio flavor. My four-year-old son got a kick out of making and eating green bread. It is so easy to make that I recommend putting the kiddos in the kitchen and letting them help. Such a fun recipe to make together!

INGREDIENTS
15 oz box yellow cake mix
3 eggs
1/4 c oil
3/4 c water
3.4 oz package instant pistachio Jell-O pudding, unprepared
1 c sour cream
10 drops green food coloring
1 tsp almond extract
1/2 c pistachios or pecans, chopped

STEPS

Preheat oven to 350º.
Grease two bread loaf pans.
Mix together all ingredients in a large bowl until well combined.
Divide the batter among the two loaf pans.
Bake for 40-45 minutes or until a toothpick comes out clean when inserted.
Cool 10 minutes and remove from bread pans.
Allow to cool an additional 15 minutes or more before slicing.

Dinners

Recipe—Portobello Cordon Bleu

March 14, 2014January 26, 2018 Diva di Cucina

There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.

This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!

INGREDIENTS
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper

STEPS

Preheat oven to 400º.
Line a baking sheet with foil or parchment paper.
Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
Drizzle the mushroom caps with olive oil and season with salt and pepper.
Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
Add the heavy cream, chicken broth, and parsley.
Bring the mixture to a boil and reduce heat to low.
Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
Top with another spoonful of the sauce and a sprinkling of panko.
Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.

Recipe adapted from Peace, Love, and Low Carb.

Looking for more portobello recipes? Give this one a try!

Breakfast Portobellos

Brunch

Recipe—Blueberry French Toast Casserole

February 28, 2014January 26, 2018 Diva di Cucina

I run a household that always seems to be full of friends and family who come to visit on the weekends. I absolutely love entertaining and cooking delicious meals for my visitors. What I don’t love is when I’m in the kitchen for hours on end. It means I am missing out on valuable time with them. This is a breakfast dish that is perfect for when you are entertaining, or heck, even if you just want an easy breakfast in the morning for the family. You prepare this in advance before your company even arrives, and then just pull it out and pop it in the oven in the morning. And by make it in advance is that you literally take the ingredients, plop them in a dish (in an orderly fashion of course) and refrigerate. How much more easy could it get? Easy to prep and easy to bake. That is my kind of breakfast!

INGREDIENTS
12 slices French toast bread, cut into 1” cubes
16 oz (2-8 oz blocks) cream cheese, cut into cubes
2 c blueberries
12 eggs
2 c milk
1/2 c syrup
1 tsp vanilla

STEPS

Grease a 9” x 13” baking dish.
Spread half of the bread cubes into the bottom of the baking dish.
Sprinkle about three quarters of the cream cheese cubes over the bread.
Sprinkle about three quarters of the blueberries into the dish.
Top with remaining bread, cream cheese, and blueberries.
In a large bowl, whisk together eggs, milk, syrup, and vanilla.
Pour the egg mixture over the entire dish.
Using your fingers or the back of a spatula gently press all of the bread pieces down into the egg mixture.
Cover the baking dish with foil and place in the fridge 8 hours or overnight.
When ready to bake remove the dish from the fridge and allow it to sit on the counter for about 30 minutes.
Preheat oven to 350º.
Keep the dish covered in foil and bake for 45 minutes.
Remove the foil and continue baking until the top is s nice golden brown and the egg mixture is set, about an additional 20–30 minutes.
Remove from oven and allow it to cool for 5 minutes.
Cut and serve.

Brunch, Sweet Treats

Recipe—Raspberry Turnovers

January 14, 2014January 26, 2018 Diva di Cucina

Over the summer my mom was coming for a visit and I was trying to think of something fun that we could do outside. I decided to take her, my husband, and son berry picking at Patrick’s Mountain Grown Fresh Berry Farm. It was a total blast!

We ended up picking 12 pounds of delicious raspberries and blackberries.

Within 24 hours of picking we made raspberry jam, blackberry jam, blackberry ice cream, blackberry cobbler, mixed berry hand pies, and these tasty raspberry turnovers. (Don’t worry, I will eventually get around to sharing all of those fabulous recipes.) We ended up making these for breakfast and oh my goodness were they tasty! The perfect balance of sweet and tart. While it may not be berry season right now, you can most certainly find some at your local market. So please, give these a try. They are the perfect treat for breakfast or dessert.

Note: If you don’t think you will eat these all in one sitting, no need to waste. Just freeze some of them! They freeze great and can easily be baked at a later date. Just place any extra unbaked turnovers on a wax paper lined sheet and freeze for at least an hour. Once they are frozen solid, transfer them to an airtight bag or container. When you are ready to cook them just place them on the parchment paper lined baking sheet for 15–20 minutes and then bake as directed below.

INGREDIENTS
1/4 c flour
1 package puff pastry (2 sheets), thawed
1/2 c raspberry jam
1 1/4 c fresh raspberries
1 egg
1 tbsp water
2 tsp sugar

STEPS

Spread the flour around your work surface and unfold the puff pastry sheets.
Cut each sheet into either 4 or 9 squares. It just depends how small or large you want your turnovers.
In a small bowl mix together the jam and raspberries.
Place an even amount of the raspberry filling in the center of each square of puff pastry.
Fold each puff pastry square in half diagonally gently pinching around the edges to seal.
Carefully transfer the turnovers to a parchment paper lined baking sheet as you finish them making sure they are at least an inch apart.
Using a the prongs of a fork carefully press down along the unfolded edges “crimping the pastry dough.
Whisk together the egg and water and brush the egg wash over the top of each turnover.
Sprinkle the top of each with a little bit of the sugar.
Using a small paring knife cut one slit in the top to help with venting.
Place your baking sheet in the freezer for approximately 15 minutes.
Preheat the oven to 350º while the turnovers are chilling.
Once they are finished in the freezer and your oven is preheated bake them until they are a nice golden brown, about 18–20 minutes.
Transfer to a cooling rack and allow to sit for 5 minutes before serving.