….you make a delicious brunch with the leftovers.
Still riding high from our gorgeous dinner, when the subject of brunch rolled around on Sunday morning, all I could think about was “how can I eat that creamed spinach for breakfast?” Thankfully, the beau felt the same way, and I quickly set to work making our scrumptious leftovers into a brunch feast.
– Turkey Sausage Links
– Bourbon-Honey Applesauce
– Morton’s Creamed Spinach
– Mixed Romaine Salad
– Morton’s Onions&Mushrooms Frittata
– Morton’s Onion Bread toasted
– Mixed Berry Muffins (from Trader Joe Mix) with Pomegrante Yogurt Spread (Chobani)
Morton’s Onions & Mushrooms Frittata
2 tbs butter
~1 cup leftover sauteed mushrooms and onions (or use fresh)
1/2 bell pepper, seeded and chopped
1 tsp garlic powder
Several grinds of freshly cracked pepper
Pinch of salt
Preheat oven to 350. In a large mixing bowl, combine eggs, milk, vegetables and seasonings. Mix well. Over low-medium heat in a deep oven-proof saucepan, melt butter. Be sure to cover the entire pan and up the sides a bit. Slowly pour egg mixture into pan. Without stirring, let eggs cook for 10-12 minutes until almost set. Transfer pan to oven to continue baking for an additional 10 minutes or until top is set and golden brown. Serves 3.
Honey Bourbon Applesauce
1 oz bourbon whiskey
3 tbs honey
2 apples, peeled, cored and chopped into large chunks
1 cup of water
In a small saucepan over high heat, add bourbon and honey. Whisk briskly as the alcohol will be burning off. You should be able to smell when the alcohol has cooked off (all your left with is aroma, not alcohol smell). Add apples and water. Lower heat to medium, cover and let cook for about 20 minutes. The apples should be fork tender and will only need a quick stir to break apart even further. I prefer my applesauce chunky, but if you wanted it very smooth, you could use a hand blender to puree it. Serves 4.