Part Two Mom's Day Brunch

The tulips at the Minneapolis Landscape Arboretum are in full bloom. We have tickets for this weekend's event, which is always a colorful, showy display that delights visitors. I will keep you posted.

Chicken Salad Cantaloupe with Rice, Cheries and Almonds

Cook's Notes: This recipe is all about presentation. However, some preplanning is required to ensure that the cantaloupes are ripe enough to use. The cantaloupes can be cut the day before and wrapped tightly in plastic wrap. The salad can also be made the day before. Using a rotisserie chicken is a timesaver. I found these origami napkins online, which were a splurge but proved to be a conversation piece. 

The napkins come pre-folded in an origami shape. You will impress your guests who think you spent a lot of time folding each napkin :)

Chicken Salad Cantaloupe with Rice, Cherries, and Almonds-serves four 
Ingredients:

• 1 package chicken flavor rice mix (Rice-A-Roni) do not substitute. Try to find another product similar to this one, Cook following the directions on the box.
• 2 cantaloupes –each cut in half
• 4 cups cut-up cooked chicken (you could buy a roasted chicken from the deli)
• 1 cup sliced almonds
• ½ teaspoon curry powder
• ¾ cup dried cherries
• Mayonaise or Miracle Whip

Directions:

• Cook the Rice-A Roni according to the directions on the box.
• Place cooked rice mixture in a colander to drain

Cut each cantaloupe in half. Place one half face down on the cutting board.

• Cut a sawtooth edge all around the cantaloupe with a sharp paring knife. Set aside the triangle-shaped pieces. Repeat this three times with the other cantaloupe halves. Remove the rind from the triangular cantaloupe pieces. 

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• In a large bowl, add chicken, curry, cherries if using them, and cooked rice. Note: You will only use 2 1/2 cups of cooked rice, so save the rest for another meal. Use a slotted spoon to drain the rice into the chicken mixture.
• Add only enough Miracle Whip or mayonnaise to moisten all ingredients (I started with a little under 1/3 cup)
• Cover and refrigerate until chilled.
• Wrap 4 saw-toothed cantaloupe pieces with plastic wrap until serving and refrigerate.
• To serve, divide the chicken mixture among cantaloupe halves and sprinkle with almonds.
• A few raspberries could be used as a garnish on top of the salad.

Baked Blueberry French Toast

Cook's Notes: A sweet and hearty brunch item you can make ahead. As it bakes the aromas will practically have you drooling. It's a twist on French Toast but using a package King's Hawaiian Sweet Dinner Rolls rather than sourdough bread.
Cooking tip: Assemble the Blueberry French Toast dish and refrigerate overnight. Make the topping separate and add just before baking. The recipe adapted from damndelicious.com and can be served with a slice of ham or bacon slices. 

Ingredients:

• 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
• 1-1/2 cups blueberries, rinsed and patted dry
• 1 1/2 cups milk
• 3 large eggs
• 2 tablespoons maple syrup, or more, to taste
• Zest of 1 lemon
• 1- 1/2 teaspoons vanilla extract
• 1 teaspoon ground Saigon cinnamon
• Dash of nutmeg

Crumb Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 tsp. Saigon cinnamon
• 1/4 cup butter, cut into cubes
• 2 tablespoons confectioners’ sugar 

Directions:

• Leaves rolls out for a few hours to dry them a bit before using.
• Lightly coat a 9×9 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with half the blueberries in an even layer, repeat 1 more time and ending with a layer of bread.
• In a blender on low add milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes and use wax paper to push cubes down into liquid. Cover with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees.
• To make the crumb topping, combine flour, sugar and cinnamon in blender or Cuisinart. Add pieces of cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
• Place into oven and bake for 35-45 minutes, or until golden brown.
• Serve immediately, sprinkled with confectioners’ sugar, if desired.

REJOICE! REJOICE! The Medusa is blooming