Main Course

Christmas Brunch Menu

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Brunch has become a favorite…a big favorite. I love all the flavors that pair well with coffee or lattes and between mixing and matching a variety of dishes, the possibilities seem endless. I’ll be making a few things the night before so that Christmas morning we can really soak in all it’s beauty: Jesus, pajamas, and family. Oh, and coffee. I will be sipping on that all morning long. 😉

Take a peek at the menu below!

  1. Egg and Sausage Quiche.
  2. Pepper and Kale Quiche.
  3. Bacon and Spinach Quiche.
  4. Paleo Cinnamon Rolls (via Paleo Running Momma).
  5. Gluten Free Cinnamon Rolls (via Seven Layer Charlotte)
  6. and fruit will be served. 🙂

Chicken and Kale Soup

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Chicken and Kale Soup--Recipe at: stephanie-spring.comIt has been raining so much here. All I want to do is cozy up with a big ol’ cup of soup and watch a movie. Oh wait, that’s what I have been doing. 😉 To be honest, I was never really a soup person (I can’t remember if I told you that little secret on here before or not). It’s not that I didn’t like it, I just didn’t crave it. Call me crazy but it’s true. But something within me has switched lately and all I want are warm soups on the stove, simmering as I wait for Eric to walk in the door for dinner. This soup recipe is fun to make and just the scene in my head alone makes it feel cozy all around! Oh, did I mention it’s delicious?!Chicken and Kale Soup--Recipe at: stephanie-spring.com Chicken and Kale Soup--Recipe at: stephanie-spring.com Chicken and Kale Soup--Recipe at: stephanie-spring.comChicken and Kale Soup--Recipe at: stephanie-spring.comChicken and Kale Soup--Recipe at: stephanie-spring.com

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Chicken and Kale Soup

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 4 carrots (peeled and chopped)
  • 3 kale leaves (torn into pieces and stems removed)
  • 1 small yellow onion
  • 1 bay leaf
  • 1 Tbsp chopped garlic
  • 1 quart chicken stock
  • 1/2 cup water
  • 1 tsp ground thyme
  • 2 Tbsp EVOO
  • Salt and Pepper to taste

Instructions

  1. In a dutch oven pour one tablespoon EVOO on medium heat. Add chicken.
  2. Turn occasionally to avoid burning and let it cook until it is no longer pink.
  3. While it is cooking, chop the carrots, onion, garlic and tear kale leaves.
  4. Once the chicken is cooked, remove from the dutch oven and set aside. Do not rinse the dutch oven! This will give the soup so much flavor!
  5. Add one tablespoon EVOO and add garlic, carrots, onion, and bay leaf.
  6. Sauté for 8-10 minutes or until tender.
  7. While the vegetables are cooking, shred chicken. Be sure to stir the vegetables occasionally to avoid sticking.
  8. Add salt, pepper, and thyme to vegetable mixture.
  9. Cook for another two minutes.
  10. Remove bay leaf.
  11. Add stock and water and bring to a boil.
  12. Add chicken.
  13. Reduce heat to a simmer and cook for an additional 20 minutes.
  14. Add kale until soft (about two to four minutes).
  15. Remove from heat and serve!
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Cranberry Farro Arugula Salad

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Cranberry Feta Arugula Salad--Recipe at: stephanie-spring.comThis may be a new favorite! I originally made it to have on hand for lunches, which worked out great! But then I got to thinking how making a big batch for Thanksgiving would be perfect! It’s a non-traditional, yet hearty fall salad that can feed a lot of people. Plus, it’s easy to toss together. Enjoy! xo 

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Cranberry Farro Arugula Salad

Ingredients

  • 2 cups uncooked farro
  • 1 cup crumbled feta
  • 1 cup crasins
  • 2 Tbsp EVOO
  • 2 Tbsp red wine vinegar
  • Salt and pepper to taste
  • About four cups arugula

Instructions

  1. Follow the instructions on how to cook farro. Set aside until completely cooled.
  2. In a small bowl combine EVOO and red wine vinegar. Whisk.
  3. Once the farro is cool, combine all ingredients (except arugula) and pour liquid mixture over top.
  4. Sprinkle mixture with salt and pepper.
  5. Right before serving, add arugula.
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Friday Favorites: Crustless Quiche Edition

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I’ve talked about quiche recipes on here. But not your regular quiche..crustless quiches! They don’t leave you feeling as heavy, take less time to make, and require less ingredients. I feel like Julia Childs when I throw one together (obviously joking) because there are just so many dang combinations! I’ve posted several quiche recipes (here, here, here and here!) but haven’t mentioned some of my other favorite combinations. Here are three more to add to your list for your Friday! Make sure to pin them or use the print option! Six crustless quiche recipes for your weekend ahead! 

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Friday Favorites: Crustless Quiche Edition

Ingredients

    Simple Crustless Egg Quiche:
  • 10 eggs
  • 1/4 cup milk of your choice
  • S & P
    • Pepper and Bacon Crustless Quiche:
  • 10 eggs
  • 4 pieces of bacon
  • 1 green bell pepper
  • 1 Tbsp whole milk (optional)
  • S and P to taste
    • Spinach and Cheese Crustless Quiche:
  • 10 eggs
  • 1 cup fresh, chopped spinach
  • 1/2 cup of your favorite kind of cheese, shredded (or more if you'd like!)
  • S & P to taste

Instructions

    *All quiches should be cooked at 350 degrees for 25- 30 minutes.
    Simple Crustless Egg Quiche:
  1. Grease a pie pan (I used butter) and set aside. In a separate bowl whisk eggs and continue whisking as you add the milk. Pour egg mixture into pie pan and bake.
  2. This can be a base quiche if you want to serve it with a side of potatoes, bacon, sausage, etc. Plus, you don't have to dirty a pan every morning since it's already made. 🙂
    3. Pepper and Bacon Crustless Quiche:
  3. Cook the bacon until it is done. While it is cooking, chop/dice the bell pepper. When the bacon is done, remove and set aside. Leave about half of the bacon grease in the pan and add the bell pepper to the skillet on medium to medium-high heat. Cook until soft. In the meantime, crumble the bacon into small bite sized pieces. Once the pepper is done, remove from heat.
  4. Grease a pie pan (I used butter) and evenly spread bacon and green pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and bacon. Bake.
    5. Spinach and Cheese Crustless Quiche:
  5. Grease a pie pan (I used butter) and evenly spread spinach onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach. Sprinkle cheese on top. Add salt and pepper to taste. Bake.
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*Sorry that the numbers are off and don’t restart with each new quiche. Oops!

Don’t forget, there are only a few days left to enter the Cozy Fall Giveaway, here! 🙂

Apple Cinnamon Pancakes

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Apple Cinnamon Pancakes--Recipe at: stephanie-spring.comYou don’t need the weekend to roll around to make these but man oh man does it make it extra special. The snail-like pace adds an extra touch to the taste buds if you ask me. 😉 However! Having these pre-made for the week as well is an A++ in my book! Be sure to savor the sweet apple flavor, the sprinkles of cinnamon, and the lip-smacking syrup with the ones you’re eating them with! xo Happy Monday!Apple Cinnamon Pancakes--Recipe at: stephanie-spring.com Apple Cinnamon Pancakes--Recipe at: stephanie-spring.com

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Apple Cinnamon Pancakes

Ingredients

  • 1 cup Stonyfield Plain Organic Greek Yogurt
  • 2 eggs
  • 1 cup oats
  • 1 apple (cut into bite-sized pieces)
  • 1 tsp cinnamon (plus more to sprinkle on top if desired)
  • 1 Tbsp butter
  • Maple syrup (for topping)

Instructions

  1. In a skillet, on medium heat, add butter. Let it melt and then add the chopped apple. Stir occasionally for 10 minutes as it becomes tender. *Make sure you stir to avoid burning.
  2. Combine yogurt, eggs, oats, and cinnamon into a blender. Blend until smooth. In a large bowl pour the batter and fold in the cooked apples. Do not skip this step! Adding the apples to the batter once they are in the pan will make it cook unevenly.
  3. In a greased (I used butter) pan, pour batter/apple mixture to desired pancake size at medium heat. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and a sprinkle of cinnamon. Enjoy!
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