Mother’s Day Brunch Recipes
Mother’s Day is upon us and the women in our village are an exceptional bunch. This is the time of year where we get to show our appreciation for those women in our lives who have helped us to become the mothers we are today. If you're lucky enough to live near these wonderful women in your life, here are a few brunch recipes that may help you spoil those ladies this Sunday. That being said, these recipes are some of my favorites for any brunch we host so add them to your recipe box – they won’t disappoint. And…Maybe, just maybe, you have a significant other that can whip some of these up for you on Sunday. Enjoy!
Strawberry Greek Yogurt Banana Bread
A favorite recipe in our household, not just for Mother’s Day!
Recipe from www.closetcooking.com
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
3 large overripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1 cup sliced strawberries
1. Preheat oven to 350 degrees. Grease 9x5 loaf pan.
2. Mix flour, baking powder, baking soda, and salt in a large bowl.
3. Mix brown sugar, bananas, eggs, vanilla, yogurt, and strawberries in another large bowl.
4. Mix dry ingredients with wet ingredients.
5. Pour mixture into loaf pan and bake until golden brown and toothpick poked into center comes out clean - approximately 60 minutes.
Quinoa Fruit Salad with Honey Lime Dressing; serves 6 as a side dish
Recipe from twopeasandtheirpod.com
1 cup quinoa (red works well)
2 cups water
Pinch of salt
Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint
For the fruit:
1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups chopped mango
Extra chopped mint for garnish
1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium sauce pan and bring to a boil over medium heat. Boil for 5 minutes and then turn the heat down to low and simmer about 15 minutes or until liquid is absorbed. Remove from the heat and fluff with a fork. Let quinoa cool to room temperature.
2. To make the dressing: in a medium bowl, whisk lime juice, honey, and mint together until combined.
3. In a large bowl, combine quinoa and fruit. Pour honey lime dressing over the fruit salad and mix well until combined. Garnish with additional mint, if desired. Serve at room temperature.
A really versatile recipe that will let you mix and match the filling to your liking. I often section these out to individual ramekins when we have friends or family for brunch – it makes for a great presentation and easy serving.
Recipe from aprettylifeinthesuburbs.com
1 cup milk
1 cup grated cheese (cheddar, Swiss, mozzarella, or a combination you like)
2 Tablespoons parmesan cheese
Salt and pepper to taste
1 cup optional ingredients (choose 2-3 ingredients that add up to 1 cup total; ideas include cooked bacon, chopped spinach, cooked cubed potato, green onions, chopped broccoli)
1. Preheat oven to 350 degrees
2. Whisk all ingredients together
3. Pour egg mixture into a greased pie dish and bake uncovered for about 45 minutes or until the center is set and not jiggly. (Adjust cooking time accordingly if using individual ramekins.)