Category Archives: Brunch

Avocado Toast with Eggs and Tomatoes

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Home from Cabo and happily back to life as Grand and GrandDad for the weekend. Tomorrow begins with a 5:50am wakeup call for Liam’s travel league baseball games, and then soccer matches for “the littles”. We will divide and conquer for the different locations; but we will all reunite in the Rock Dam Kitchen for a healthy brunch to refuel us all for the afternoon. Transfer the familiar into the fantastic. We’re taking all familiar ingredients and combining them in a wonderfully twisted way. So drop the mask for a few minutes to enjoy a meal…the stars are going to align on our taste buds and all the way down to our tummies! Here’s wishing all of you a happy, healthy, fun loving, athletic Saturday!

2 eggs
2 slices bread
1 Tbs Dijon mustard
1 avocado, gently mashed
1/2 lime, zested and juiced
Dash garlic powder
Dash onion powder
Fresh spinach
Gourmet Medley cherry tomatoes, halved
1/4 cup Alfalfa sprouts
Drizzle of honey
Drizzle of olive oil

Place eggs in boiling water for 6 minutes to soft boil.
Lightly sauté tomato halves in olive oil.
Toast bread.
Spread with Dijon.
Mix avocado with lime, garlic, and onion.
Spread avocado mixture on top of Dijon.
Top with a few spinach leaves.
Top with sprouts.
Top with eggs.
Top with tomatoes.
Drizzle with honey and olive oil.
Salt and pepper to taste.

Sausage, Egg, Cheese Strata

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Happy Sunday to one and all. All of the hustle and bustle is fun…until it’s not. The Don was fortunate and received his Covid booster Friday (remember that lymphoma situation) and was feeling a tad run down yesterday, so we stayed quietly at home and I made this comfort strata. Perfect for our Saturday early supper, and brunch or supper any day for that matter. It’s early in the day; go grab what you need and whip this up for Sunday Supper. Think, a little denser than a quiche, and a little more comforting as well. Now here’s your breakfast/brunch giggle of the day thanks to comedian Steven Wright: “I went to a restaurant that serves breakfast during any time. So I ordered French Toast from the Renaissance; and they just looked at me!”

1/2 lb ground sausage, browned and drained
1 sweet onion, diced
12 eggs, slightly beaten
4 oz Gruyere cheese, shredded
4 oz blue cheese, crumbled
4 oz sharp cheddar cheese, shredded, divided
1/2 t salt
1/2 t black pepper
1/2 t ground nutmeg
1/2 cup breadcrumbs, tossed with 1 Tbs melted butter
Sour cream for garnish
Chopped chives, for garnish

Preheat oven to 350 degrees.
Grease a pie pan.
In large mixing bowl, using rubber spatula, combine sausage, onions, eggs, Gruyere, blue cheese, half cheddar, Parmesan, salt, pepper, and nutmeg.
Pour mixture into baking pan.
Add remaining cheddar, and then breadcrumbs on top.
Bake 45 to 50 minutes, until just set.
Let cool 5 minutes.




Shrimp and Strawberry Ceviche

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Hold Everything! The first time that I ever made ceviche was in the Culinary Center, Ritz Carlton, Cancun, with Chef Rory Dunaway in 2007. THIS was our view out of the kitchen window. Truly a delight! Enjoy this Ohh la la version as we are in the waning days of August. While technically not a true ceviche, it’s darn good y’all. Roger that!

1 lb cleaned shrimp
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 jalapeño, seeded and diced
1 sweet onion, chopped
Corn from 2 cobs
1 lb strawberries, hulled and diced
1/2 bunch fresh cilantro, chopped

Cook shrimp in boiling water 2 minutes.
Drain and put in ice bath for 5 minutes.
Drain well.
Cut shrimp in half.
In medium bowl, combine shrimp, lemon juice, lime juice, jalapeño, and onion.
Chill in refrigerator at least 1 hour (but no longer than 6 hours).
When ready to serve, toss in strawberries and cilantro.
Season with salt and pepper to taste.

Summer/Anytime Chicken Soup

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Ah Ha!! My grands all began school today, all in one drop off location for the first time ever! So I’m making chicken soup to begin the new school year and soothe their souls. Enjoy in good health and I’ll give you an “A”. Consider making a double batch and sharing with family, a neighbor, or a friend. This is good Southern “know how!”

1 whole uncooked chicken
Water
1/2 t fresh thyme
1/2 t fresh oregano
1/2 t fresh basil, chopped
1/2 t dried red pepper flakes
1 t mustard seeds
3 Tbs olive oil
1 sweet onion, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 large carrots, diced
1 bunch spinach

Place whole chicken into large soup pot.
Add all spices, seasonings, and cover with water until chicken is submerged by two inches.
Bring chicken to boil, and reduce to simmer for 1 1/2 hours.
Remove chicken and set aside to cool.
Continue to simmer broth another 30 minutes.
After chicken cools slightly, shred chicken by pulling apart with two forks.
Heat oil in skillet; add onion; cook until transparent, about 3 minutes.
Add remaining vegetables and cook for two minutes.
Add vegetables and chicken back to soup broth.
Toss in spinach at last minute and allow to wilt, about 1 minute.
Serve warm.

Creamy Salsa Cheddar Dip

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Looking for a healthy, simple, quick, and pleasing appetizer or afternoon snack? Wonderful for even a Monday, or any week night for that matter. I’ve got you covered. So please pay attention ’cause raw veggies are waaaaay underrated.

Small bites + Big Flavors = Don’t Mind if I Do!

Sculpture by Jeff Kiefer from my private collection; additional pieces available at City Art Gallery of Greenville, NC.

16 oz reduced fat cream cheese, room temperature
1 1/2 cups pico de gallo
3/4 cup shredded cheddar cheese
1/2 t black pepper

Pulse all together in food processor.
Serve in cocktail glass with veggies on top.
This is also great with sweet ginger cookies or chips.

Avocado Sprout Toast Appetizer

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Who’s in the kitchen this weekend? Even the youngest, well almost, can create this yummy appetizer or breakfast. Yes this is a truly simple creation. But, hey…we’re not trying to impress anyone. It’s about making our family or guests feel comfortable; and trust me, this makes everyone feel just that! Remember that food is our common ground. So go out and have yourselves a wonderful weekend! Stay safe, well, and away from that nasty Delta Variant good people!

2 slices whole grain bread, toasted*
1/2 ripe avocado, gently mashed
Dash kosher salt
Dash pepper
1/4 cup alfalfa sprouts
2 t sunflower seeds
Wedge fresh lemon

Spread avocado on top of bread.
Sprinkle with salt and pepper.
Top with sprouts.
Sprinkle on seeds.
Squeeze lemon juice evenly on top.

Makes 8 Appetizers.
Excellent as breakfast as a whole slice of toast.
*My personal favorites are Ezekiel and Genesis, made by Food for Life.
Earthy tasting, in a great way.

Tomato, Leek, Brie Crostata

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Happy Tomato Season from here in comfortable, warm unbearably hot and humid ENC. You know, that kind of weather that begs for you to stay inside, turn the air really cool, and create delicious treats like this one that I’m sharing with you here. So drop everything and dash to the local farmers’ market this very minute. Grab those vibrantly colored fresh tomatoes and get kicking! Slice it small for an appetizer, or larger for brunch. This one is a winner.

1 sheet puff pastry
12 oz mixed tomatoes, cut into 1/4 inch thick rounds
2 leeks, white and light green parts, chopped
2 Tbs Dijon mustard
6 oz Brie, sliced 1/4 inch thick
2 t fresh thyme leaves, chopped
1 Tbs olive oil
Whole thyme leaves for garnish

Preheat oven to 400 degrees.
On lightly floured sheet of parchment paper, roll out dough to 9 1/2 x 11 1/2 rectangle.
Refrigerate on baking sheet 20 minutes.
Place tomato slices on paper towels.
Sprinkle with salt.
Top with paper towels to absorb excess liquid.
Score edges of pastry, creating 1/2 inch border.
Spread mustard inside border.
Top with cheese, onions, tomatoes (overlapping slightly to allow for shrinkage), and thyme.
Drizzle with oil.
Bake 15 minutes.
Reduce temperature to 375 degrees.
Continue baking until golden brown, about 25 to 30 more minutes.
Sprinkle with thyme leaves and serve warm.


BLAT Salad

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Salad BLTA

All of your favorite things, just not the bread! I guess I’m on a bacon, lettuce, avocado, tomato kick. I mean tomatoes are at their best, right? Continuing the love here, salad form. Eat, Drink & Carry On!

8 oz fat free sour cream
1/2 cup fat free mayonnaise
1 Tbs lemon juice
1 t dried basil
1/8 t salt
1/2 t black pepper
1/4 t garlic powder
2 large heads of red leaf lettuce, torn into small pieces
12 slices precooked bacon, warmed and crumbled
6 plum tomatoes, thinly sliced
2 avocados, pitted, peeled and either sliced or chopped.

Stir together sour cream, mayonnaise, lemon juice, basil, salt, pepper and garlic powder until well blended.
Layer lettuce, bacon, tomato, and avocado in a wide shallow bowl, or large platter.
Drop mayonnaise mixture in dollops evenly over avocado.
Cover and chill salad at least 2 hours.

Serves 8.

*Author’s Note: This is really beautiful presented untossed. I prefer for guests to see it in its glorious layers, and then serve it or toss it in front of them!

Oven Baked Shrimp Boil

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This is a terrific, easy to prep dinner for a full house of actual PEOPLE over the Fourth of July Holiday. So take a quick peek here and “up” your kitchen success, while sparking extra joy. I’m totally thrilled to be seeing my family (on the regular now) and friends (cautiously) in the flesh, after admittedly being emotionally paralyzed with Covid Fear. But there are also some wonderful lessons learned and accomplishments achieved during Quarantine that will be part of my life forever, thanks to guidance from a trusted life coach, and an organizer unparalleled! So go out there, have some fun, celebrate America, eat good food, and most importantly relish the joy of human interaction…hugs optional…

1 lb Baby Dutch yellow small potatoes
4 ears corn, cut into halves or thirds
Zest of 1 lemon
Juice of 1 lemon
1 lemon, cut into quarters
1/2 lb andouille sausage, sliced in half lengthwise, then into 2 inch sections
Stick of butter, melted
8 sprigs thyme, finely chopped
2 cloves garlic, thinly sliced
2 lbs large cleaned shrimp
2 heaping Tbs Old Bay seasoning (I prefer blackened)
8 oz pilsner beer

Preheat oven to 400 degrees.
Microwave potatoes on plate 4 1/2 minutes.
Place corn, standing on ends, in baking pan.
Add potatoes and sausage (cut side down).
Drizzle with half melted butter, half lemon juice, thyme, and garlic.
Place lemon wedges on pan.
Bake 15 minutes.
Remove from oven.
Make pouch of aluminum foil.
Add shrimp, Old Bay, lemon zest, remaining lemon juice, remaining butter, and beer.
Bunch foil together at top.
Place in center of baking pan.
Return to oven and roast 15 more minutes.
Remove from oven.
Empty shrimp and juices onto sheet pan.
Turn corn on side to absorb juices.
Return to oven for 5 minutes.

Serves 6 with a side of salad. 

Cheesy Pull Apart Bread

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This house on “the Forest Hill” was packed with energy and festive events last week. I had the five year olds for Grand and GrandDad Camp, a childhood friend here from Shaker Heights, and the Queen Peggy’s 95th celebration of life! And in the midst of it all, the children managed to create a wonderful bread concoction! It’s play time, so follow the trail below…

16 oz round sourdough bread
Stick of butter
2  t minced garlic
1 1/2 t Italian seasoning (or equal parts of dried basil, parsley, and oregano)
2 cups shredded mozzarella cheese
3 Tbs chopped parsley, divided

Preheat the oven to 375°.
Place the bread on non stick sheet pan.
Cut a grid on the bread by creating vertical cuts, stopping before you hit the bottom crust. Repeat the cuts in a horizontal manner.
Place butter, garlic, seasoning, and half of parsley in small sauce pan.
Heat until butter is melted.
Drizzle butter into crevices of bread.
Gently stuff cheese deep into crevices of bread, and sprinkle of top.
Wrap bread in foil to cover.
Bake 10 minutes, then uncover and bake an additional 12 minutes.
Sprinkle with remaining parsley, and serve.

Bread by Lucy, Parker, and Peg. Sculpture by Jeff Kiefer.