Bacon, Ham and Bubbly. Sounds like a combination for a down home Sunday brunch. Barefoot and Smithfield have teamed together with some ideas to make a Mother’s Day Brunch that Mom will actually want to eat.
Now it was my job to make up all of below as a test run to see if my wife will like it.
First off, who doesn’t like Prosecco. Crazy people don’t like it! The recipe below has a raspberry liqueur, which took me a bit of searching it the liquor store… but great mix and worth it.
Okay the Hash is great because I love hash. But this way I can convince my wife that hash is great and not just hash. It has ham in it! It has bacon in it! Seriously from the same animal! So I as the husband get to enjoy bacon and she gets a cool recipe.
Lastly, was the scalloped potatoes. I would be lying if I said that I could make them. I mean honestly it looks good but I couldn’t risk cutting them or I’d cut my finger off.
Hey, give them a try yourself and see what you think!
Tickled Pink Cocktail
4 ounces Barefoot Bubbly Prosecco
Raspberries – fresh or frozen (lightly thawed)
3/4 ounce Raspberry Liqueur
Pink Dusting Sugar – found in baking aisle
Rim champagne flute with sugar.
Place several raspberries in champagne flute.
Gently press to release fruit flavor. Drizzle raspberry liqueur over the top.
Top with Barefoot Prosecco.
Ham and Bacon Hash
Eggs fried or poached to preference (optional)
1 tbsp Dijon mustard
1 tsp freshly ground black pepper
4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
2/3 cup jarred roasted red pepper, drained and roughly chopped
1/3 cup fresh basil leaves (about 1Ž2 package), thinly sliced
2 lbs yellow potatoes, diced
8 oz button mushrooms, quartered (about 3 cups)
2 tbsp olive oil
3/4 tsp Kosher salt
1.5 cups Smithfield Hickory Smoked Spiral Sliced Ham, cooked and cubed (about 8 ounces)
3/4 cup fresh mozzarella (about 5 ounces), cubed
Preheat oven to 425°F.
In a large bowl, whisk together mustard, oil, salt and pepper until combined.
Add potatoes and mushrooms and toss to coat.
Spread potato mixture evenly onto two lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking.
Add any leftover bacon or ham to the mixture and stir.
Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese.
Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.
Parmesan Scalloped Potato and Ham Stacks
2 garlic cloves – minced
2 cups heavy whipping cream
1/2 tsp kosher salt
1 tbsp fresh thyme leaves
2 slices Smithfield Spiral Sliced Ham – cut to fit muffin tin
1 small onion – minced
1 cup grated Parmesan cheese
1/4 tsp fresh ground black pepper
3 small-to-medium baking potatoes – peeled and thinly sliced using a mandoline
Preheat oven to 400°F.
Place 12 aluminum muffin liners into a 12-cup muffin tin. Set aside.
In a mixing bowl, combine garlic, onion, cream and 1 cup grated Parmesan cheese.
Season with salt and pepper. Add thyme and set aside.
In the muffin tin, add a potato slice, then ham slice and continue until you reach the top of the muffin tin.
Spoon cream mixture into each muffin tin; do not overflow.
Loosely cover the muffin pan with foil and place in the oven.
Bake for approximately 35 minutes.
Remove foil and carefully top each muffin tin with the remaining Parmesan cheese.
Continue baking for an additional 10 -15 minutes or until the cheese is golden brown.
Allow to cool in the pan for an additional 5 minutes.
Carefully remove muffin liners and serve.Tropical Quinoa & Smithfield Spiral Sliced Ham Stuffed Peppers
Tropical Quinoa & Smithfield Spiral Sliced Ham Stuffed Peppers
1 cup chicken broth
1/2 cup quinoa
2 tablespoons olive oil
1 large onion, finely chopped
2 sweet mini-peppers, finely chopped
2 garlic cloves, minced
1 serrano chili pepper, seeded and minced (wear gloves to prevent irritation)
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground cumin
1 (10-ounce) can diced tomatoes with green chilies
2 cups Smithfield Spiral Sliced Ham, finely chopped
1 cup finely chopped fresh pineapple
4 colorful bell peppers
1 cup shredded mozzarella cheese
Chopped fresh cilantro for garnish
Preheat the oven to 400º F. Spray a 9 x 13-inch baking dish with nonstick spray.
Bring the broth and quinoa to a boil in a medium saucepan. Reduce the heat to low; cover and simmer until the liquid is evaporated and the quinoa is tender, about 15 minutes. Remove from the heat and fluff with a fork.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, sweet peppers, garlic, serrano pepper, oregano, salt and cumin. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the tomatoes, ham and pineapple; bring to a simmer. Cook, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat. Stir in the quinoa, tossing until well mixed.
Cut the bell peppers in half lengthwise and remove the seeds. Cut a thin slice from the bottom of each pepper half to prevent them from rolling. Place the peppers in the baking dish. Fill each half evenly with the filling; sprinkle evenly with the cheese. Cover with foil and bake 15 minutes. Remove the foil and continue to bake until the filling is hot and the cheese is melted, about 15 minutes longer. Sprinkle with the fresh cilantro and serve immediately
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