Menu
Spring Garden Frittata
Breakfast Kebabs
Hot Potato Salad
Fresh Fruit Salad
Fresh Fruit Salad
I love to make frittatas and finally bought the Calphalon Unison Slide Nonstick Frittata Pan Set. I love these pans, frittatas are even easier to make now. You can use this pan set to cook many things...not just frittatas!
These are the Breakfast Kebabs! Very good, and cute for a brunch. The recipe came from the April 2010 Cuisine at home, I love this magazine...always has great recipes!Breakfast Kebabs with apple-cinnamon barbecue sauce
For the Sauce
1 cup purchased barbecue sauce
3 Tbsp. apple jelly
1/4 tsp. ground cinnamon
For the Kebabs
6 pork sausage links, cut into 1-inch pieces
6 strips thick-slice bacon
8 oz. ham steak, cut into 1-inch pieces
Preheat oven to 350; line a baking sheet with foil and top with a cooling rack. Coat rack with nonstick spray.
Combine barbecue sauce, jelly, and cinnamon in a small saucepan over medium heat until jelly melts and sauce is warm.
Thread sausage pieces, bacon strips, and ham pieces loosely onto six 10-inch long skewers. Brush kebabs with sauce and transfer to the prepared baking sheet.
Roast kebabs until all meats are browned and cooked through, 45-50 minutes. Baste and turn the skewers every 10 minutes to ensure even cooking. Remove from oven and serve immediately.
This is the Hot Potato Salad, also from the April 2010 Cuisine at home magazine. This had a lot of fresh herbs in it - chives, parsley and dill! I love the taste of dill and it was great in this dish!
Fresh fruit is always welcome at a brunch, for fun I added the star fruit!!Thanks Michael for hosting another FOODIE FRIDAY!!! Make sure to visit www.designsbygollum.blogspot.com for more great recipes and inspiration!
What a fun Birthday! Everything looks wonderful:)
ReplyDeleteAll of these look greta- I'm going to be looking for that magazine! We have frittatas several times a week. they are a favorite here
ReplyDeletexoxo Pattie
Those breakfast kabobs are so cute...impressive looking and they sound very, very, very good!
ReplyDeleteWhat a beautiful birthday brunch. And talk about fluffy eggs! Your fritatta looks fabulous! Now those kabobs are my kind of food- meat! Yummy.
ReplyDeleteWhat a gorgeous brunch! Your husband is very lucky to have such a good (young) cook ;) Happy Birthday to him!
ReplyDeleteGreat photos and menu! Happy Birthday to your husband. My husband's big 60 celebration will be in June. Have a great weekend.
ReplyDeleteGollum
I am definitely intrigued by those kabobs! My eyes kinda glazed over, actually. Mmmmm...Everything looks delicious, thank you for sharing this!
ReplyDeleteThat looks fantastic! I love the fruit bowl.
ReplyDeleteWin Rachael Ray bake ware at my blog.
Thanks!
Sherry
you didn't show the pickles...i've been waiting all week for those photos :)
ReplyDeleteWhat a lovely brunch menu, every bit of it looks scrumptious!! Happy 60th to your husband!
ReplyDeleteLadyBug Creek mentioned that I should follow you, so happy I dropped in!! Great blog!
everything looks so good but I'm particularly drawn to the breakfast kabobs....Such a fun idea!!
ReplyDeleteWhat a fun way to turn 60! You're making me hungry. Thanks for your sweet comments about my girls smocked dresses -- my mother smocked a bit for my daughter too -- wish I had learned how -- but with four little ones....I don't think I could keep up!
ReplyDeleteHappy 60th to your dh, and regards to his much younger wife! :)
ReplyDeleteI love the looks of those kabobs!