Tuesday, May 5, 2009
Monday Morning Blog
Make this Mother's Day extra special by letting mom snooze while you whip up this yummy brunch in her honor. You and dad can probably manage without a bit of her help.
Be sure to clean up everything before she wakes.
No mom should have to face a messy kitchen on Mother's Day.
Mother's Day Brunch Menu
Freshly squeezed orange juice
Pan roasted red skinned potatoes with garden herbs
French roast coffee
Mexican crepes stuffed with scrambled eggs and cheese them topped with salsa. Ole!
3 tablespoons whole milk or cream
2 tablespoons butter (margarine not recommended)
8 flour tortillas
1/2 cup of your favorite shredded cheese (approximately)
2 cups of your favorite salsa
Optional garnish - 3/4 cup sour cream (approximately)
Warm salsa but don't boil.
Whisk eggs with milk or cream. Lightly coat a large frying with cooking spray. Put butter into coated pan and heat till foamy. Add beaten eggs. Cook until set - stirring once or twice.
To assemble fajitas: Put some cooked eggs on a tortilla. Sprinkle with cheese. Roll up and put onto serving plate seam side down. Repeat with remaining tortillas. Top each serving with warm salsa. Dollop with sour cream, if desired.
Pan Roasted Red Skinned Potatoes with Garden Herbs
Mom will love these heavenly, stove top potatoes. Choose your favorite herb. Be traditional with parsley or chives or go gourmet with thyme or rosemary.
8 to 10 (2 inches in diameter) red skinned potatoes
2 to 4 tablespoons butter or olive oil
A generous sprinkle of your favorite fresh garden herb (washed and well dried)
Scrub potatoes well under tepid running water. Leave skin on but using the tip if a knife, remove any eyes that have started to sprout. Cut potatoes in half. Cut halves into 3/8 inch thick slices.
Put potatoes into a large skillet. Add enough tap water to cover. Bring to a boil on high. Cook till just tender - about 5 minutes. Drain.
Return potatoes to pan. Add butter or oil. Heat on low (stirring only once or twice) until potatoes start to brown very lightly. Stir in fresh herbs to taste and remove from heat. Serve.
Plump little scones bursting with red, ripe raspberries. Dust the tops with powdered sugar just before serving. You can use blueberries, if you prefer.
Uses a 10 inch pie pan
3 cups all purpose flour
2 tablespoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 stick butter (softened - margarine not recommended)
1 pint regular sour cream (low fat and fat free not recommended)
1/2 teaspoon vanilla
2/3 cup red raspberries (washed and well drained)
Optional garnish - powdered sugar
Position oven rack so scones will bake in center. Preheat oven to 350 degrees. Grease pan or coat with baking spray.
Using an electric mixer, combine flour, baking powder, salt sugar and butter. Mixture will be crumbly. Add sour cram and mix till smooth. Gently fold in berries being careful not to crush them (a rubber or plastic spatula works well). Spread batter into prepared pan.
Bake in preheated oven for 30 minutes or till nicely browned. Cool slightly and cut into wedges. Dust with powdered sugar just be for serving, if desired. Serve warm.