I just celebrated another birthday and it was fun as several friends got together and brought brunch to our home; I didn't have to do a thing! I am featuring some of the recipes they brought. Thanks to Edie, Sue and Linda!
I am finishing up planting more flowers and veggies and I am enchanted by the shade Coleus plants that are different colors. I have the perfect place for them, under the shade of our mighty Live Oak. The iris are now about two years old and I have never seen more beautiful flowers like this season. They were late blooming because of the cold winter but they are truly worth waiting for. It's still too early for any of my daylilies to bloom because of the cold snap but the leaves are flourishing and it shouldn't be long before they bloom too!
My choice for a good perennial is the Knock-Out rose. I know it has the capability of getting a virus but until that actually happens, I wish everyone could enjoy the gorgeous reds and pinks we have. They are blooming in profusion, easy to grow and they really light up the flower beds!
Brunch Broccoli Salad
• 1 bunch fresh broccoli-washed and well drained
• 1 bunch green onions-rinsed and chopped with the tops
• 4 hard cooked eggs, sliced
• 1 (8 ounce can) sliced water chestnuts-drained
• 1 (14 ounce) can bean sprouts-drained
• 1 (2.5 ounce) package slivered almonds
• 1 package Ranch Salad Dressing mix
• 1 cup Mayonnaise-like Duke's or Hellman's
1. Cut broccoli into small bite-sized pieces and make sure the broccoli has dried out completely.
2. Mix together the broccoli, onions, eggs, water chestnuts, bean sprouts and almonds in a large mixing bowl.
3. In a small bowl, mix together the Ranch dressing with the mayonnaise and add to the broccoli mixture. Toss. refrigerate.
This serves about 8.
• 1 (4 ounce) can chopped green chilies
• 1/2 pound sausage (cooked and drained)
• 2 cups grated cheddar cheese
• 3 eggs, well beaten
• 1 and 1/2 cups milk
• 3/4 cup biscuit mix
• Hot salsa of your choice
1. Spray a nine inch pie pan with Pam.
2. Sprinkle the green chilies on the bottom, followed by the cooked sausage and the cheddar cheese. in a separate bowl, mix together the eggs, milk and biscuit mix.
3. Pour over the layers and bake in a preheated 350 degree oven for 30 minutes.
4. Serve with a spoonful of salsa on top of each slice.
This serves 6.
Tip of the Day:
To really get broccoli dry for a salad.
Rinse and drain the broccoli the day ahead and place it in a plastic bag with a couple of paper towels to help soak up the moisture.
What my Grandmother didn't teach me:
Try planting new varieties of flowers and vegetables, rotating the crops each year.
Hope everyone is getting outside and gardening no matter how large or small a place you have. Visit your favorite Farmer's Markets as the new produce is coming in daily.