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Southwestern Holiday Brunch

Southwestern Holiday Brunch

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Hot chiles, fresh tortillas, and creamy refried beans define family gatherings for this native New Mexican.

The memories of childhood become what our bodies and souls crave when we are far from home. For my children and me, the fragrance of pinto beans and red chiles simmering, carne adovada roasting, and flour tortillas hot from the comal make us feel as much at home as the crisp blue skies and snow-capped peaks of northern New Mexico and southern Colorado.

As is the case with many families, mine is now spread far apart, and it is difficult for us to come together during the holidays. Last year, I traveled most of Thanksgiving Day to join friends and family. I arrived with no food in hand, just as everyone was sitting down to eat dinner. In my culture, taking food to a family gathering is traditional, and very much a custom of my own. Unable to bring anything, I felt small.

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We dined on turkey, stuffing, potatoes, and other traditional dishes. The meal was delicious, love and laughter abounded, but I found myself wishing for certain dishes that had shaped my memories of past holidays.

To fill the void, I decided to host a brunch a couple of days later and prepare some of the New Mexican dishes that remind me of home. The meal provided a great way to say thank you to my hosts and to continue the celebration during the weekend. These are the foods my mother and grandmothers prepared for the holidays and every day. With this menu, I may have started a new tradition.

Six A La Minute Shavuot Brunch Recipes

Quick 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  

You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.

For an even quicker take on the guac—mash avocado and season to taste with salt and a squeeze of lemon. Instead of poaching the eggs, try over easy, sunny side up, or scrambled.

This recipe only makes one omelet because you really can’t make more than one at a time.  If you are serving several for brunch, make them all beforehand and keep them whole. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.  Then, cut in half just before serving.  Lay it right over a bagel and cream cheese for the ultimate breakfast experience.

Slice and serve wedges out of this hearty pretty frittata—just divine with a dollop of sour cream and a touch of salsa.

Prep the night before and place in a warm and toasty oven in the AM
(If you don’t keep your oven on over yuntif you can bake this in advance and just reheat on a hot plate or in a warming

OMG, this is a richly decadent creamy twist on your everyday pancake. It’s dressed up enough for your holiday table, but will become a Sunday brunch staple.

Here is how to get perfectly round pancakes - use a griddle pan with circular indentations—or drop the batter into big metal cookie cutters

Prosecco is the traditional choice, but the Cava is lovely also.

For a non-alcoholic, kid-friendly version, use seltzer or Sprite instead of Champagne.  Now everyone can join in the festivities!

Recipe Summary

  • 2 medium red potatoes, scrubbed and cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1/2 teaspoon ground cumin
  • 1 jalapeno, seeded and finely diced
  • 3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
  • 8 ounces cherry tomatoes, halved
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 teaspoons nutritional yeast seasoning
  • 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
  • 1 medium avocado, coarsely chopped
  • Coarse salt and freshly ground black pepper

Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl set aside.

Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

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RECIPE LIGHTLY ADAPTED FROM INA GARTEN “This is the perfect French Toast for Christmas morning! With a slight scent of citrus the house will smell delightful. And the best part is you can prep it the night before.” – Bobbie Jo Ingredients Directions 1 tablespoon unsalted butter, at room temperature10 extra-large eggs2 3/4 cups half-and-half1/3 cup &hellip Read More

Cauliflower Gratin

RECIPE LIGHTLY ADAPTED FROM THE BAREFOOT CONTESSA “A crispy, cheesy topping and warm hint of nutmeg make this dish a sure winner!” – Bobbie Jo Ingredients Directions 2 1/2 – 3 lbs Southwestern Produce CauliflowerKosher salt4 tablespoons (1/2 stick) unsalted butter, divided3 tablespoons all-purpose flour2 cups hot milk1/2 teaspoon freshly ground black pepper1/4 teaspoon grated nutmeg1 &hellip Read More

Dipped Pecan Bars

RECIPE LIGHTLY ADAPTED FROM INA GARTEN “These are big, these are beautiful, and are sure to be a big hit at a family holiday get-together.” – Bobbie Jo Ingredients Directions Crust:1 1/4 pounds unsalted butter, room temperature3/4 cup granulated sugar3 extra-large eggs3/4 teaspoon pure vanilla extract4 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt Topping:1 &hellip Read More

Vegetable Soup

RECIPE FROM JOANNA VARNUM “Perfect for a cold night with grilled cheese!” – Bobbie Jo Ingredients Directions 1 lb ground beef1/2 onion diced4 cups of Southwestern Produce mixed vegetables2 10 oz cans of Campbell’s tomato soupLawry’s garlic saltSalt & Pepper 1. Cook diced onion in a medium skillet over low heat until translucent. 2. Add ground &hellip Read More

Sweet Potato Casserole

“Sweet potatoes the way Mama used to make them! No holiday dinner is complete without this casserole.” – Bobbie Jo Ingredients Directions Sweet Potato Mixture:3 heaping cups of Southwestern Produce sweet potato chunks1/3 cup milk3/4 cup sugar1 stick butter (melted)2 eggs1 tsp. vanilla Topping:1 stick butter (melted)1 cup brown sugar1/4 cup flour1 cup Southwestern Produce pecan &hellip Read More

Cherry Pie

“A fresh cherry pie without all the fuss. SWP cherries makes this classic super easy… and super tasty!” – Bobbie Jo Ingredients Directions Double pie crust pastry, unbaked (homemade or store bought)1 cup granulated sugar1/4 teaspoon almond extractpinch of salt3 tablespoons quick-cooking tapioca, or up to 4 tablespoons for thicker filling (use all purpose flour if &hellip Read More

Raspberry Cheesecake

RECIPE LIGHTLY ADAPTED FROM THE BAREFOOT CONTESSA “This cheesecake is amazing! If you don’t have time to bake one from scratch, this raspberry sauce will spruce up a store-bought as well.” – Bobbie Jo Ingredients Directions For the crust: 1 1/2 cups graham cracker crumbs (10 crackers)1 tablespoon sugar6 tablespoons (3/4 stick) unsalted butter, melted For &hellip Read More

Zucchini Gratin

RECIPE LIGHTLY ADAPTED FROM THE BAREFOOT CONTESSA “You will be the talk of the potluck or holiday dinner with this dish! Cheesy, yummy, goodness!” – Bobbie Jo Ingredients Directions 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping1 pound yellow onions, cut in 1/2 and sliced (3 large)2 pounds Southwestern Produce Sliced Zucchini2 teaspoons kosher &hellip Read More

Blueberry Breakfast Cake

RECIPE LIGHTLY ADAPTED FROM ALEXANDRA COOKS “This cake is a tasty addition to your breakfast or brunch but be sure to warm up for a bedtime snack with a glass of milk!” – Bobbie Jo Ingredients Directions ½ cup unsalted butter, room temperatureZest from 1 large or 2 small lemon(s)¾ cup granulated sugar1 extra large egg, room temperature1 teaspoon pure vanilla extract2 cups all-purpose flour, plus 2 &hellip Read More

Broccoli & Bow Ties

RECIPE LIGHTLY ADAPTED FROM BAREFOOT CONTESSA FAMILY STYLE “Your kids will actually want to eat their broccoli with this lemon butter sauce! It makes a great meal all on its own and pairs nicely with grilled chicken.” – Bobbie Jo Ingredients Directions Kosher salt8 cups Southwestern Produce frozen broccoli florets1/2 pound farfalle (bow tie) pasta2 tablespoons &hellip Read More

Baked Green Beans

Ingredients: SWP frozen green beans Olive oil Salt and pepper to taste Directions: Place frozen green beans in a pan. Drizzle with olive oil, salt and pepper to taste. Bake at 400 degrees until tender.

Broccoli Rice Casserole

Ingredients: 4 1/2 cups rice, cooked 3 cups frozen chopped broccoli 1 cup celery, chopped 1/2 cup onion, chopped 2 cans cream of mushroom soup 1 cup milk 16 oz jar cheese spread (or 16 oz. shredded cheese) Directions: Cook rice and steam your broccoli set aside for later. Cook celery and onion in butter until &hellip Read More

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Southwestern Mini Quiches

Because it’s the weekend, and our kids will be home, I’m whipping up some yummy recipes. My secret to being able to feed lots of guests (without breaking the bank) is to keep menu planning really simple. Which can mean a few inexpensive foods, like these Southwestern Mini Quiches, plus chilis, soups, and recipes easily made in bulk that are not only easy, but healthy, too.

These muffins are the perfect “bite,” but also yummy served with rice bowls, or even a giant taco salad.

We’ll be getting together with family and friends this weekend … and because “communing” is all about being vulnerable, getting to know each other better, extending ourselves (maybe we stay at the table a little longer, to listen more), we also learn to love each other more!

Do you have any weekend entertaining plans?

Last-Minute Christmas Brunch Ideas

There's nothing like easing into Christmas morning with a cup of hot coffee and the aromas of a special brunch wafting from the kitchen. But if you haven't already planned that meal, don't worry. There are plenty of recipes that you can still pull together for tomorrow's mid-morning feast.

Oatmeal Pancakes with Blackberry Crush: Oats add great flavor, texture and a little nutritional boost to almost any baked good, including these plump, tender pancakes.

Overnight French Toast Casserole: Assemble this decadent casserole before you go to bed tonight, and it'll be an easy centerpiece to your Christmas brunch.

Cranberry-Orange Compote: This easy compote is a perfect holiday topping for french toast or pancakes.

Southwestern Hash: Ellie's healthy hash is a flavorful and hearty accompaniment to eggs.

Perfect Scrambled Eggs: Creamy scrambled eggs are always a treat. Find out the secrets to getting them just right every time from Michael Symon.

Hot Chocolate with Peppermint Schnapps: For a non-alcoholic peppermint hot chocolate, just add a few drops of peppermint oil, or simply garnish a cup of hot cocoa with a peppermint stick.

Cranberry-Raspberry Upside Down Cake: This beautiful cake is a festive addition to the Christmas table. With a heaping amount of fruit, it counts as a brunch item!

How is Southwestern Coleslaw made?

  • For ease, start with a bagged coleslaw mix, one that has green and red cabbage along with shredded carrots.
  • Chop the tomatoes. My preference for this recipe is roma tomatoes because they don&rsquot tend to be overly juicy.
  • Finely chop the onion and jalapeno pepper. By finely chopping them, the flavor will be equally distributed in the salad and you won&rsquot bite down on a big chunk of pepper or onion.
  • Make sure the black beans are rinsed and well drained.
  • Whisk together the lime juice, honey, oil, vinegar, cumin, salt and pepper.
  • Mix everything together in a large bowl and let it hang out for a bit to let the flavors develop.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Southwestern Eggs Benedict with Jalapeño Hollandaise

Add a little heat to your favorite brunch dish, Southwestern Eggs Benedict with Jalapeño Hollandaise has chorizo sausage, egg, avocado and creamy, spicy jalapeño hollandaise. All piled high on a cornbread english muffin, THIS is your new favorite breakfast.

I promise not to overdo it on the brunch recipes here…..but again, it is my favorite meal ever. If I could eat breakfast casseroles, eggs, and coffee cake with a side of cocktails all day long, I’d be one happy camper. There’s nothing better than hopping in the car on a sunny weekend morning and heading off to fill my belly with something ultra decadent. Gut busting, perhaps. Then topping it all off with a Bloody Mary before heading home to take a much needed nap.

But if you’re having guests for the Easter holiday, it’s probably best to stick around home for a leisurely Sunday brunch in your own kitchen. Make ahead casseroles and cinnamon rolls are always a favorite but I absolutely LOVE eggs benedict. And when I “invented” my blender hollandaise….I kinda went a little wild with all the varieties of hollandaise I could make. The new favorite…..Jalapeno Hollandaise. It’s great on absolutely anything you can think of….eggs, bacon, steak, chicken, a shoe. You really will want to take the 5 minutes it requires to whip this up. It’s ridiculously, insanely good on this Southwestern Eggs Benedict.

Southwestern Eggs Benedict with Jalapeño Hollandaise is simple to make. Chopped smoked chorizo sausage is nestled on top of a lightly toasted corn bread english muffin. I like the Thomas’ English Muffins for this recipe, they’re pretty easy to find and super soft so they soak up some of the chorizo flavor. Top the sausage with a perfectly poached egg, then layer on some avocado to tame the heat….THEN drench in the hollandaise. Incredible. Don’t you think? Happy brunching, my friends!

Watch the video: Bobby Flays TOP 10 Brunch Recipes. Brunch @ Bobbys. Food Network (July 2022).


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  2. Laodegan

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  3. Ben-Ami

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  4. Voshicage

    It was my error.

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