Boozy Berry Brunch Parfaits

it's 5 o'clock somewhere...

It's berry season again and with that comes flavor and affordability. Because of these facts it's the only time of the year I buy fresh berries. Raspberries are especially good right now - firm, yet sweet - they provide the perfect flavor and texture for these brunch parfaits. Of course, you can substitute your favorite berry, just be sure to accompany it with complementary flavors of preserves and booze.

These raspberry-yogurt parfaits are sweet and tangy. Tangy because I use plain Greek yogurt. This adds protein as well, giving you energy to make it through the day. Macerating the raspberries in Chambord (raspberry liquor) isn't necessary, so leave it out if you must, but it persuades the raspberries to release their sweet juices and it's what makes these parfaits boozy. Who says the drinks get to have all the fun at brunch? I don't. Here's how to make these...

Ingredients - Makes 4 Parfaits
2 Pints Fresh Raspberries
1/4 C Raspberry Preserves
1/3 C Chambord (raspberry flavored liquor)
3 C Plain Greek Yogurt (suggest Chobani; any % fat)
2 C Granola or Corn Flakes
Optional: Fresh Mint Springs for serving

Directions
Wash and dry the raspberries thoroughly. Reserve 3 berries to top each of the 4 parfaits; 12 total.

Macerate the berries: In a bowl, mix the remaining raspberries, raspberry preserves, and Chambord. Stir together, then set aside for about 10 minutes. Stir again, mashing the fresh berries a bit.

Build the parfaits: Put 1/3 C of yogurt in the bottom of a tall glass. Top with 3 T of the boozy berry mixture. Top that with 1/4 C granola or cereal. Repeat this layering once more. End with a dollop of yogurt and top with 3 of the reserved raspberries and a sprig of mint, if desired. Repeat to build the remaining parfaits.

To serve: Either serve immediately or refrigerate up to 1 hour. Refrigerating much longer will result in squishy granola/cereal. Whatever time it is at your brunch table, rest assured, it is 5 o'clock somewhere. So, enjoy!

Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!

Good Morning Muffins

rise and shine...it's muffin time!

Many of us will be hosting this holiday season and along with that comes the need for easy breakfast and/or brunch recipes. And that's just what I'll be providing for this rainbow series. To start off I've made muffins packed with fruit and veggies. These are both good and good for you.

My inspiration for these muffins came from zucchini bread. I love the idea of adding in veggies where they don't seem to belong. My muffins not only have zucchini but shredded carrot too, along with fresh ginger, dried fruit, and nuts. These muffins are packed full of nutrition but will appeal to even the pickiest of eaters. Be the hostess with the most-ess...make these tomorrow morning. Here's how...

Ingredients - Makes 18 muffins
2 Carrots, peeled & shredded
1 Small Zucchini, shredded
1 inch Fresh Ginger, finely grated
1/2 C Dried Fruit (such as cherries, cranberries, raisins, figs, plums, etc.)
1/4 C Walnuts, chopped
2 C Flour
1 T Baking Powder
1/4 tsp. Salt
1/2 C Brown Sugar
2 Eggs
1 C Milk (low-fat okay)
6 T Vegetable Oil
1 tsp. Vanilla Extract
Cooking Spray
Sugar in the Raw (optional)

Directions
Preheat the oven to 400 degrees. Line or grease 2 muffin pans (18 spots) with cooking spray.

Begin by adding the dry ingredients to a large bowl: flour, baking powder, salt, and sugar. Whisk together until combined. In a separate bowl add the wet ingredients: eggs, milk, oil, and vanilla. Whisk to combine.

Make a well in the center of the dry ingredients and pour in the wet. Stir until partially combined. Add in the carrots, zucchini, ginger, fruit, and nuts and stir until just incorporated. Spoon the batter into the prepared muffin pans. Fill the cups about 3/4 the way full. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. NOTE: if using the sugar in the raw, 3 minutes prior to the muffins finishing their cook time, sprinkle a little sugar over each muffin and finish cooking.

Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Serve warm or cool completely on a wire rack. Store in an air-tight container for up to 1 week. I suggest refrigerating them after 2 days. Enjoy!