Saturday, September 13, 2008

Wedding Brunch - Pt. II

Here are some more yummy brunch recipes that are simple and elegant. Add brunch staples like pastries and baked good, juices, and of course coffee! All these items are self serve.

Fajita Frittata
from the American Egg Board

1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded low-moisture part skim mozzarella cheese
Flour tortillas, optional
Salsa, optional
Reduced-fat sour cream, optional

In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.

In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

Note: To make handle ovenproof, wrap completely with aluminum foil.

Shrimp and Grits from My Recipes

This shellfish specialty of the Carolina Low Country, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.


6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)


  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 1/2 pounds peeled and deveined large shrimp
  • 2 bacon slices, chopped
  • 1 cup frozen chopped onion
  • 1/4 cup frozen chopped green bell pepper
  • 1 1/2 teaspoons bottled minced garlic
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup chopped green onions, divided
  • 5 cups water
  • 1 1/2 cups uncooked quick-cooking grits
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese


Combine first 3 ingredients; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

Check back tomorrow for charming tabletop pieces!

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