Plan a Mother’s Day Brunch Fiesta

Plan a Mother’s Day Brunch Fiesta

Make Mother’s Day weekend a fiesta in your kitchen with this fun (AND EASY) brunch recipe! Bonus: You may already have all of the ingredients you need already!

Cinco de Mayo (May 5th) and Mother’s Day (May 8th) come callin’ pretty darn soon and pretty close together.

Let’s don our sombrero’s, tune up the guitars and add some spice to our Sunday Brunch dish to treat Mom and friends and neighbors alike.

Huevos rancheros is a traditional mid-morning dish served on rural Mexican farms featuring tortillas topped with black beans with cheese, spicy red sauce and topped with a fried egg.

Workers gather together to share the meal, taking a much needed break from farm chores.

I am inspired by this communal meal and opted to create my own version of this dish with a strong Southern flare.

Why the heck not….Right?

And here you have it:

Baked beans spiced with onions and peppers, topped with hand grated cheddar cheese, sautéed ham in mustard-maple butter, fried eggs and garnished of diced avocado and (farm fresh again) chopped tomatoes.

This is a great dish to share with friends, especially when most (if not all) of the ingredients are probably sitting in your pantry and fridge.

It’s also a great brunch dish to serve Mom on Mother’s Day. 

You can serve one large portion and pass around forks, or you can use smaller tortillas and let everyone choose their toppings.

Either way this is an eggcellent way to combine two FUN holidays!

Here’s my dish for a mixed up Huevos Rancheros that puts a whole bunch of South in your mouth!

Southern Style Huevos Rancheros

Serves:

2 Large Plates -or- 4 Small Plates

Ready In:

30 minutes ’til you’re ready to eat

Ingredients

For baked beans:
1 tablespoon olive oil
3 slices bacon, diced
1 bunch green onions, tough tops removed, cut into thin slices, about 1 cup
1 small jalapeno pepper, seeded, deveined and finely diced
1 (16-ounce) can baked beans, drained
1 teaspoon salt
½ teaspoon coarse black pepper

For the tortilla:

1 teaspoon olive oil
2 (10-inch) spinach tortillas
3 tablespoons butter
2 tablespoon Dijon-style mustard
2 tablespoon pure maple syrup
8 slices deli ham
4 ounces shredded cheddar cheese, about 1 cup
4 large eggs
1 avocado, pitted, peeled and diced
1 small tomato, diced

Directions

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the bacon and onions and cook until the bacon begins to crisp, and the onions are soft, about 5 minutes. Drain as much liquid as you can from the baked beans and pour them into the skillet. Season with some of the salt and pepper, stir and reduce the heat to low. Simmer the beans while you cook the ham.

Heat 1 teaspoon olive oil in a large skillet over medium heat. When the oil is hot, carefully lay one tortilla into the oil. Cook for a few seconds. Use tongs to turn the tortilla to the other side. Cook for a couple of seconds more and transfer to a large platter. Repeat with the second tortilla and transfer to a second platter. Add the butter, mustard, and maple syrup to the same skillet. Stir together to melt the butter. Add the ham slices to the pan. Cook until the ham begins to brown and crisp on the edges, turning several times, about 2 minutes. Turn off the heat.

Spoon half of the beans onto one tortilla. Top the beans with half of the shredded cheese. Arrange four slices of ham on top of the cheese and beans. Repeat with the second tortilla. Crack the eggs into the same skillet. Reduce the heat to medium-low and cook until the whites of the eggs are set, and the yolks are still runny (about 3 to 4 minutes). Season with salt and pepper. Transfer two eggs onto each tortilla. Top with diced tomatoes and avocados.

Shop Jorj's Cookbooks

7 Cookbooks and Counting!
Pick up a cookbook (or 3)

Go Nana Bananas!

Go Nana Bananas!

Subscribe To Watch

Watch Nana GO BANANAS!

When you want something homemade to gather grandkids around the kitchen…

Join me in the kitchen for more memories and recipes with our featured ingredient: BANANAS! 

I will show you how to whip bananas into delicious homemade delights, from breakfast (or anytime!) bread to donuts and finally my one-of-a-kind Banana Pudding Ice Cream!

Join Jorj In The Kitchen!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

Southern Super Supper Book Club Menu

Southern Super Supper Book Club Menu

It’s “Read An eBook Week” and my recipes and read are available for immediate download! Host a Southern-style book club supper with “Almost Sisters” by Joshilyn Jackson and my “Sunday Best Dishes” menu.

This post contains affiliate links. If you use these links to buy something we may earn a commission. 

Last year I discovered author Joshilyn Jackson and devoured every book she’s written in record time.

For me, her characters, strong Southern women, strike a chord with so many attributes I aspire to. Her heroines face challenges that we can identify with, although hopefully in not such a dramatic manner!

For this book club, I’ve chosen the book “The Almost Sisters”.

This is not her most recent book, but I find it to be very current given our present political climate. And although this book is in no way political, it does deal with issues in the headlines.

Here is a summary from Amazon:

“With empathy, grace, humor, and piercing insight, the author of gods in Alabama pens a powerful, emotionally resonant novel of the South that confronts the truth about privilege, family, and the distinctions between perception and reality—the stories we tell ourselves about our origins and who we really are.

 

Superheroes have always been Leia Birch Briggs’ weakness. One tequila-soaked night at a comics convention, the usually level-headed graphic novelist is swept off her barstool by a handsome and anonymous Batman.

 

It turns out the caped crusader has left her with more than just a nice, fuzzy memory. She’s having a baby boy—an unexpected but not unhappy development in the thirty-eight-year-old’s life. But before Leia can break the news of her impending single-motherhood (including the fact that her baby is biracial) to her conventional, Southern family, her step-sister Rachel’s marriage implodes.

 

Worse, she learns her beloved ninety-year-old grandmother, Birchie, is losing her mind, and she’s been hiding her dementia with the help of Wattie, her best friend since girlhood.

 

Leia returns to Alabama to put her grandmother’s affairs in order, clean out the big Victorian that has been in the Birch family for generations, and tell her family that she’s pregnant. Yet just when Leia thinks she’s got it all under control, she learns that illness is not the only thing Birchie’s been hiding.

 

Tucked in the attic is a dangerous secret with roots that reach all the way back to the Civil War. Its exposure threatens the family’s freedom and future, and it will change everything about how Leia sees herself and her sister, her son and his missing father, and the world she thinks she knows.”

There’s a pivotal scene in the book that serves as the catalyst for bringing Leia home to Alabama and her grandmother. Birchie and her caretaker, Wattie attend a potluck supper after Sunday church. It’s Birchie’s out-of-character outburst in front of the parishioners that sends a distress call to Leia.

Sunday after church potluck suppers are a tradition in the South. I must have been on the same wavelength with Ms. Jackson when I wrote an entire chapter of the potluck recipes in my book, “Sunday Best Dishes.”

This book is the perfect one for recipes for your book club menus. Buy one and share it with all of your book club members!

This post contains affiliate links. If you use these links to buy something we may earn a commission. 

Here’s a menu that will work perfectly for your book discussion of “The Almost Sisters”:

Pretty Potluck Beans

Sunday Best Dishes, page 73

Southern-Style Chicken Pot with Okra and Collards

Sunday Best Dishes, page 79

Scalloped Potatoes with Ham and Green Onions

Sunday Best Dishes, page 83

Trio of Picnic Salads

Sunday Best Dishes, page 123

#RecipesAndReads

 

Here are a couple of book club discussion questions to get you started:

  • There are multiple relationships in the novel that fit the title The Almost Sisters description. How did the title take on new meaning to you as the story developed?
  • Despite her worsening dementia, Birchie is still a strong character throughout the book. How would you describe her lifelong friendship with Wattie? Did your impressions change throughout the novel? Why do you think Birchie chose to keep their true relationship a secret even as times changed?
  • Leia makes the decision to hide her pregnancy early on and keeps her secret throughout much of the story. Do you think Leia made the right decision? Were you surprised by the characters’ reactions when her pregnancy was revealed?

Explore Jorj's Cookbooks

7 Cookbooks and Counting!
Read On

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Need dinner ideas for Valentine’s Day?

Inspired Global Recipes

With Love From Jorj

#wanderlove

This Valentine’s Day, let’s take a trip around the world without leaving your own cozy kitchen. Let’s create a menu inspired by far-away places. Let’s create a dish or two to share with those you may not have seen in a while. And while we’re doing all of this, let’s share some LOVE…’cause all you need is….

FOOD!

Food that you can share with your loves. Canvas and Cuisine, the book I wrote with Susan Fazio is filled with foods that are inspired by our travels. But, more than this, the book is about love… love of family, love of neighbors, love of friendships. My gift to you this Valentines’ Day is all about LOVE. It’s about creating dishes that inspire you. Food that takes you just a bit your of your comfort zone. And dishes, that beg for your inventiveness.

Canvas & Cuisine

Grab the book that contains ALL of my travel adventures, and original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

#inthekitchenwithjorj

Let’s go!

 

Download your taste of travel adventure and make memories around the table.

Fresh, Flavorful Chickpea Veggie Burgers!

Fresh, Flavorful Chickpea Veggie Burgers!

If you are feeling big and bloated after the holiday season, you’re certainly not alone. A lot of us are looking to renew our gym memberships, and eat more healthfully, at least through January. This month, the hash tag #Veganuary is everywhere – it’s a trend that started in the UK urging people to try going vegan for the sake of animals and saving the planet.

As a meat lover, I’m not quite ready to jump on the solar paneled band wagon, but I can vouch for this chickpea veggie burger recipe.

Chickpea burgers have so many scrumptious possibilities! You can experiment with different ingredients, like swapping rosemary for cilantro, or topping the burger with sliced and seasoned radishes, instead of cucumbers. I like to sprinkle a little feta cheese on top of my chickpea burger – don’t tell the vegans!

While not the perfect vegan recipe, my veggie burgers ARE filled with fiber – something a much more caloric beef burger can’t claim. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.

Here you go! HAPPY 2020!!

Chickpea Veggie Burgers

15 minute cuisine

Yields about 6 patties

For the “burger”

1 (12-ounce) can garbanzo or “chickpeas”, drained

1 cup fresh cilantro leaves, chopped

Juice of 1 medium lemon, about 3 tablespoons

½ cup unbleached all-purpose flour

½ cup Italian seasoned breadcrumbs

Kosher salt and coarse ground pepper

For the buns

6 whole-grain hamburger buns

1 tablespoon unsalted butter, chilled

1 small clove garlic, peeled and minced, about 1 teaspoon

Garnishes:

1 English cucumber, sliced

Red onion, sliced

1 ounce Feta cheese, crumbled, about 3 tablespoons

In a food processor or blender, combine the garbanzo beans, cilantro, lemon juice, flour, breadcrumbs, salt and pepper, pulsing until a batter like consistency forms. With a large spoon, transfer batches of the mixture to a non-stick pan, or one with 2 tablespoons olive oil for frying.

Each batch transferred to the pan should resemble a hamburger patty in size and shape.

Cook the patties for 5 to 8 minutes, about three minutes per side. Remove to a platter and top chickpea patties with the cucumber slices, onion and feta cheese.

Add the garlic to a separate pan with butter and sauté on medium low heat about 3 minutes. Brush butter/garlic over the top of each hamburger bun. Toast the top of each bun in an oven that has been preheated to 375 degrees for up to 8 minutes or until golden brown.

Place cooked patties on the bottom half of the bun, and top with the garlic buttered bun tops for the perfect bite!

Make Your Own Fresh Ricotta. It’s So Easy!

Make Your Own Fresh Ricotta. It’s So Easy!

I chose ricotta as the first recipe to make into a cooking video for 2 reasons: One, I needed something incredibly fast and easy and Two, I think people deserve to know that ricotta is just one of those things you’re better off making yourself.

I turned to a film student to make Jorj.com’s first official cooking video, and may ask her to follow up with ricotta ice cream w/fruit syrup and baked ravioli recipes.

My video(s) should be ready soon, but in the meantime, let me tell you how fun it was to make this basic cheese ingredient. I tried it myself at home with a friend.

We poured a half gallon of milk into a stock pot and chatted about our summers as it came to a boil. I stirred it. Then as it began to bubble, I added the buttermilk.

We stirred, then waited for 5 minutes. By then, delicious and recognizable ricotta cheese curds had formed. We took them to the sink and strained them into a colander lined with cheese cloth.

Our ricotta now “in the bag” (ha, ha!!), we held it over a cup and collected the last few drips and then transferred it to a bowl.

It was so beautiful! A perfect little blob of delicious cheese. Spoons ready, we tried it and thought that with a grate of lemon zest and chopped herbs, we could eat it right now with crudité or crackers.

But into the fridge it went, where we planned to let it set up to five hours. When it comes out, we had basil, chives and parsley waiting to fold in.

I am told the same kind of scene transpired in the Berman’s kitchen, where their prospective NYU film school student filmed a story about a whole lotta ricotta. She has sweet ingredients for a dessert-y ricotta that she will be tinkering with this week, AND a copy of my book, CANVAS & CUISINE. She and her family loved the artwork in that book, and promised to make something from its pages soon…

Anyway, I would like to officially welcome The Bermans to my culinary Adventureland and thank them for offering their home as stage set, and working with my food blog editor, Jen Russon to produce fresh homemade ricotta.

Here’s the recipe. Video out ASAP. Ciao!

Fresh Homemade Ricotta

15 minute cuisine, plus up to 5 hours to set

Yields 4 to 5 cups

1 gallon whole milk

4 cups buttermilk

1 teaspoon very fine sea salt

In a large stock pot, add the milk and heat to a boil. Stir continuously, so a skin doesn’t form on the milk. Add the buttermilk and salt. Stir and wait 5 minutes for cheese curds to form.

Line a colander with cheese cloth and pour the cheese into it; drain, then tie off into a bag, holding ricotta over a cup or a bowl to collect further drainage.

Place the ricotta in an airtight container and refrigerate for 2 to 5 hours. After it cools and sets, you may add any chopped fresh herbs you like, such as rosemary, chives, basil or parsley. The ricotta may also be enhanced with sweet flavors.

The possibilities are as scrumptious as they are endless!