With a Side of Brunch (OUTSPOKEN_DIVA'S Favorite Recipes)

It is no secret my favorite meal is Brunch. Someone can call me right now and invite me to brunch and if my schedule permits, I'm there. Matter of fact, men who are interested in me (Yes, You & You) have a cheat sheet posted right HERE.

And each & every place I enjoy brunch, I have a favorite. But guess what? My favorite brunch dishes to make side dishes. I like Chicken and Waffles & a Steak & Potato Burrito with Green Salsa. But what about their pairings that help make the meal so yummy?

A fruit salad is probably the most pairable dish in the culinary world. It can be an appetizer, salad, or dessert. What other dish can be all three of those? Fruit salad is simple, but to make it pop depends on the dressing or spread with it. Poppy Seed is my favorite for this dish. It's tangy & sweet and melds so well with the fruit.

Fruit Salad with Poppy Seed Dressing

Ingredients

• 2 pints strawberries, hulled and quartered
• 1 pint fresh blueberries
• 1 pineapple, peeled, cored, and cut into 2-inch cubes
• ½ cantaloupe, cut into 2-inch cubes
• ½ honeydew, cut into 2-inch cubes

• 1 cup of vegetable oil
• ½ cup fresh lemon juice
• ¼ cup white wine vinegar
• ½ cup of sugar
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard 

Directions

1. In a large serving bowl, combine the fruit.
2. In a mason jar, mix together the vegetable oil, lemon juice, white wine vinegar, sugar, poppy seeds, and Dijon mustard. 
3. Put the lid on the jar and shake until mixed together. 
4. Store the dressing in an airtight container in the refrigerator for up to 1 week.
5. Before serving, let the dressing stand at room temperature; whisk until blended.
6. Drizzle the desired amount of dressing over the fruit, and gently toss to coat.
7. Serve immediately.

In Dallas, there is a Southwest-style restaurant called Blue Mesa Grill. There was a time I was addicted to its brunch buffet. It has a waffle, omelet, a street taco, & dessert stations. There were enchiladas, adobe pie & grilled veggies. But the star for me was the Ginger Rice. It has a hint of spice that flavorful brought so much together.

Blue Mesa Ginger Rice

Ingredients

• ¼ cup butter 
• 2 tablespoons sushi ginger, drained and chopped
• 2 tablespoons fresh garlic, minced
• ½ cup yellow onions, diced
• 2 cups of rice
• ½ cup of coconut milk
• 4 cups of water
• 1 teaspoon Kosher salt
• ¼ teaspoon white pepper
• 1 tablespoon basil pesto
  

Directions

1. Melt butter in a medium-sized saucepot over medium heat.
2. Add ginger, garlic, and onions, and stir frequently until the onions are transparent.
3. Add rice, turning frequently until well coated.
4. Add coconut milk, water, salt, and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for approximately 20 minutes.
5. Remove from heat and let stand for 5-6 minutes.
6. Turn cooked rice into a serving bowl, add basil pesto, and toss with a fork to fluff and distribute the flavor

If Tortilla Soup is on a buffet of any kind, I will try it. If the said soup is delicious, I will be a major fan. Many times at brunch, that is how I get a portion of my daily vegetable needs. It's a no-frills soup of broth, beans, corn tortillas, tomatoes, garlic, & onions.

Tortilla Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 1 jalapenos pepper, finely diced
• 6 cups low-sodium chicken or vegetable broth
• ½ cup frozen whole-kernel corn
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 14.5 oz can black beans, rinsed and drained
• 2 limes, juiced, plus wedges for garnish
• 1 cup roughly chopped fresh cilantro leaves
• 3 corn tortillas, grilled, cut into thin strips

Directions

1. In a large saucepan heat the vegetable oil.
2. Add the onions and cook for 2 minutes.
3. Once the onions have softened add the garlic and jalapenos and cook for another minute.
4. Pour the broth, corn tomatoes, and beans into the pot and bring to a boil.
5. Add lime juice and fresh cilantro to the pot.
6. Ladle soup into bowls top with a lime wedge, & grilled tortilla strips.

Ok, here is a little tiny naughty recipe extra. Mimosas are nice, really nice. And they are synonymous with brunch. But there are places mimosas are not the only drinks on the brunch menu. And my favorite non-Mimosa brunch drink is a Poinsettia.

Poinsettia Spritz Punch.

Ingredients

• 3/4 cup vodka
• 1 1/2 cups 100% cranberry juice or pomegranate juice
• 2 ounces St. Germain elderflower liquor
• 3/4 cup champagne
• 1 cup fresh cranberries

Directions

1. In a large pitcher, combine the vodka, cranberry juice, and St. Germain. Chill until ready to serve.
2. When ready to serve, add the champagne and cranberries.
3. Pour into glasses

It's probably the most important meal of the weekend in my world. Well, in my world I have also been to a place that has brunch 7 days a week, on a Thursday.  Good Times, Good Times!!!

Brunch is more than casseroles, biscuit sandwiches, and cocktail ways to hide champagne consumption. And I just hope in places where opinionated social media posts, think pieces & fast food places are trying to, in my opinion, bastardize Brunch, this post helps somebody. Brunch can be just as varied as we are. Brunch Love is what you make it.

Always Talking to You In Adult Terms!