Easter is this weekend and Spring is in full swing.
One of the best parts about Easter weekend is the delicious food, but who wants to battle the lines for a lazy day brunch in the sun? Barefoot and Smithfield have you covered with fresh and exciting brunch recipes that are ready in a pinch at home. Best of all – there’s no time limit on how long you can stay at the table.
Start your morning with the perfect cocktail for Easter brunch (or ANY spring brunch!), Barefoot’s Tickled Pink Cocktail. Keep the bubbly flowing while you whip up savory dishes from Ham and Bacon Hash to Parmesan Scalloped Potato and Ham Stacks. Don’t forget to add some brightness to your table with Tropical Quinoa & Smithfield Spiral Spliced Ham Stuffed Peppers.
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
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.
Recipes (and photos) in this post along with product samples provided on behalf of Smithfield and Barefoot.