Spring Brunch Ideas-Part One

The key to a good brunch spread is variety: it's nice to have a few items that are clearly more morning-focused like muffins or cinnamon rolls, but it's also a good idea to offer savory items that help carry it into midday. For brunch, I like to lay out different more substantial salads like an interesting chicken or egg salad along with a colorful grain or pasta salad and assorted fruits.

Creamy scrambled eggs dotted with savory smoked salmon, asparagus pieces and goat cheese make an elegant and easy brunch dish. Or try eggs scrambled eggs with salmon served over rye toast topped with fresh chives.

Ingredients:

• 8 large eggs
• 1/2 tsp. dry mustard
• 1 tsp. parsley flakes
• 1/2 tsp. tarragon
• 1/3 cup minced onions
• 1 cup of milk
• salt and freshly ground black pepper
• 2 TB. butter
• 6 0z. smoked salmon, shredded
• 2 TB. chopped fresh chives
• 4 slices rye bread

Directions:

• Blend eggs, milk, salt, pepper, mustard, parsley flakes, tarragon and onion in blender
• Melt the butter in non-stick pan and when it is foaming, pour in the egg mixture
• Cook gently over a low heat, stirring until the eggs have thickened and almost scrambled.
• Stir the salmon into the eggs and continue to cook until the eggs are a creamy consistency. Remember the slower you cook scrambled eggs the creamier they will become
• Toast the rye bread, cut in half and place on four plates
• Top with the scrambled eggs, add chives  

Dutch boy (or baby) pancake is a large puffed popover-like pancake that’s baked in the oven. These mini versions are made baking the batter in a muffin pan. Serve at brunch time with a lemon-infused blueberry sauce and a sprinkle of confectioners’ sugar. 

recipe from mccormick.com and serves 4
Ingredients Mini Dutch Boy Pancakes:

• 1/2 cup flour 
• 1/2 cup milk 
• 3 eggs 
• 2 tablespoons sugar 
• 2 teaspoons vanilla 
• ¼ tsp. salt

Ingredients Blueberry-Lemon Sauce:

• 2 tablespoons sugar 
• 1 teaspoon cornstarch 
• 1 cup blueberries 
• 3 tablespoons water 
• 1/4 teaspoon lemon extract 

Pancake Directions:

• Preheat oven to 400°F. For the Pancakes, spray 12-cup muffin pan with no stick cooking spray and set aside 

• Place all ingredients in blender container; cover. Blend on medium speed until smooth. Pour evenly into prepared muffin pan. 
• Bake 13 to 16 minutes or until edges of pancakes are golden brown. Cool on wire rack 2 minutes. 
• Lemon-blueberry Sauce Directions: 
• Mix sugar and cornstarch in small saucepan, add in blueberries, water and lemon extract 
• Bring to boil on medium heat, stirring constantly and boil 1 minute 
• Spoon sauce into center of each pancake. Sprinkle with confectioners’ sugar, if desired. Serve immediately 

Shrimp and Pasta Primavera 

recipe from mccormick.com
Ingredients:

• 2 teaspoons minced garlic
• 1-1/2 teaspoons dill weed
• 1/2 teaspoon coarse ground black pepper
• 1/4 teaspoon thyme leaves
• 8 ounces linguine
• 1 pound large shrimp, peeled and deveined
• 1-1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/3 cup sour cream or plain fat free Greek yogurt
• 1-1/2 cups cut-up broccoli florets
• 1 cup sliced carrots
• 1 cup red bell pepper, strips
• 1 cup peas

Directions:

• Cook pasta in 5-quart Dutch oven as directed on package, adding shrimp and vegetables during the last 3 to 4 minutes of cooking,drain well.
• Mix half-and-half, cheese, salt and all of the spices in same Dutch oven
• Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes
• Add in pasta, shrimp, vegetables and sour cream; toss gently to coat well and heat through
• Serve immediately with additional Parmesan cheese