#brunchspecial

This recipe makes a handy sandwich that combines the classic tastes of fried chicken and waffles. It's great for brunch or as a meal any time of the day.

Ingredients: 4 boneless chicken breasts, pounded to 1/2 inch thickness. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. Vegetable oil for frying. 8 waffles, homemade or store-bought. Maple syrup, for serving. Pickles, lettuce, and tomatoes for garnish optional.

Instructions: Put chicken breasts in a shallow dish and cover them with buttermilk. Let them sit in the fridge for at least an hour. Put the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper in a second shallow dish. Mix them together. Put the vegetable oil in a big skillet and heat it over medium-high heat. Make sure the chicken breasts that have been marinated are evenly covered in the flour mixture. It should take about 6 to 8 minutes per side to cook the chicken breasts through and turn golden brown in hot oil. Take the chicken out of the pan and place it on paper towels to drain. The waffles should be warmed through and crispy. You can do this in the oven or a toaster. Put a piece of fried chicken between two waffles to make a sandwich. Put maple syrup on the side of the sandwiches so that people can drizzle it on. If you want, you can add pickles, lettuce, and tomatoes as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Etta's Dungeness Crab Eggs Benedict is a delightful twist on the classic Eggs Benedict, featuring tender Dungeness crab meat and a creamy Lemon Dill Hollandaise sauce that adds a burst of flavor. Perfect for a special brunch or breakfast treat.

Ingredients: 4 large eggs. 2 English muffins, split and toasted. 8 ounces Dungeness crab meat. 1 tablespoon fresh dill, chopped. 1 teaspoon lemon zest. 1 tablespoon lemon juice. 2 tablespoons butter. 2 egg yolks. 1/4 cup heavy cream. Salt and pepper, to taste.

Instructions: In a saucepan, melt the butter over low heat. Whisk in the egg yolks and lemon juice, continuously stirring until the mixture thickens, about 3-4 minutes. Remove from heat. Add heavy cream, lemon zest, and chopped dill to the egg yolk mixture. Whisk until well combined and creamy. Season with salt and pepper to taste. Poach the eggs by bringing a large pot of water to a gentle simmer. Add a splash of vinegar to the simmering water. Carefully crack each egg into a small bowl and then gently slide them into the simmering water. Cook for about 3-4 minutes for soft, runny yolks. While the eggs are poaching, place a portion of Dungeness crab meat on each toasted English muffin half. Once the eggs are done, carefully remove them with a slotted spoon, allowing excess water to drain, and place one poached egg on each crab-topped muffin half. Generously drizzle the Lemon Dill Hollandaise sauce over each Eggs Benedict. Garnish with additional fresh dill and a sprinkle of lemon zest, if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Peppered Bacon Bloody Mary is a delightful twist on the classic cocktail. The crispy bacon garnish adds a savory and smoky flavor that perfectly complements the tangy and spicy tomato-based drink. It's a brunch favorite with a unique twist!

Ingredients: 4 slices of thick-cut bacon. 1.5 oz 45 ml vodka. 3 oz 90 ml tomato juice. 1/2 oz 15 ml fresh lemon juice. 1 dash of hot sauce adjust to taste. 1 dash of Worcestershire sauce. 1 pinch of black pepper. 1 pinch of celery salt. 1 celery stalk for garnish. 1 lemon wedge for garnish. Ice cubes.

Instructions: Set the oven temperature to 400F 200C. Arrange the bacon slices on a parchment paper-lined baking sheet. Dredge the bacon slices in a large pinch of black pepper. Bake for 15 to 20 minutes, or until the bacon is crispy, in a preheated oven. Take it out and allow it to cool. Cut the bacon into strips or pieces the size of garnishes once it has cooled. Pour ice cubes into a shaker. Fill the shaker with vodka, tomato juice, fresh lemon juice, hot sauce, Worcestershire sauce, black pepper, and celery salt. Shake briskly until thoroughly combined and chilled. Pour the mixture through a strainer into a tall glass that is iced up. Add a lemon wedge, a peppered bacon strip, and a celery stalk as garnish. Enjoy your Bloody Mary with Peppered Bacon after serving!

Prep Time: 10 minutes

Cook Time: 20 minutes

Eggs Benedict is a classic brunch dish that combines perfectly poached eggs, savory Canadian bacon, and rich Hollandaise sauce on toasted English muffins. It's a delightful and indulgent breakfast or brunch option that never goes out of style.

Ingredients: 4 large eggs. 2 English muffins, split and toasted. 4 slices of Canadian bacon or ham. Hollandaise sauce store-bought or homemade. Salt and pepper, to taste. Chopped fresh chives, for garnish.

Instructions: Bring a large pot of water to a gentle simmer. Add a splash of vinegar about 1 tablespoon to the simmering water. While the water is heating, heat a skillet over medium-high heat. Add the Canadian bacon or ham slices and cook until lightly browned on both sides. Remove from heat and keep warm. To poach the eggs, carefully crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Gently slide each egg into the swirling water and poach for about 3-4 minutes for runny yolks or longer for firmer yolks. While the eggs are poaching, toast the English muffin halves until they are lightly browned. Once the eggs are done, carefully remove them with a slotted spoon, allowing excess water to drain, and place them on a plate lined with paper towels to absorb any remaining moisture. To assemble the Eggs Benedict, place a toasted English muffin half on each plate. Top each half with a slice of Canadian bacon or ham, followed by a poached egg. Spoon a generous amount of Hollandaise sauce over each poached egg. Season with salt and pepper to taste and garnish with chopped fresh chives. Serve immediately and enjoy your delicious Eggs Benedict!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful fusion of two classic cocktails, the Mimosa Margarita combines the zesty flavors of a margarita with the effervescence of a mimosa. It's a refreshing and citrusy drink perfect for brunch or any festive occasion.

Ingredients: 4 oz tequila. 2 oz orange liqueur. 4 oz fresh orange juice. Champagne or sparkling wine, for topping. Salt, for rimming optional. Orange slices, for garnish optional.

Instructions: Add salt to the rims of the glasses if you want to. Put ice in a shaker and add tequila, orange liqueur, and orange juice. Fill glasses with ice and shake the drink well. Then strain it into the glasses. Champagne or sparkling wine can be added on top. If you want, you can add orange slices as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Annette's Hash Brown Casserole is a hearty dish that's great for breakfast or brunch. The topping is crunchy, which gives it another texture. The cheese and creaminess make it taste great.

Ingredients: 2 cups frozen hash brown potatoes, thawed. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. 1/4 cup diced onion. 1/4 cup melted butter. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 cup crushed cornflakes. 1 tablespoon melted butter.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine thawed hash browns, sour cream, cheddar cheese, diced onion, melted butter, salt, pepper, and garlic powder. Spread mixture evenly into a greased 9x9 inch baking dish. In a small bowl, mix together crushed cornflakes and melted butter. Sprinkle over the top of the casserole. Bake in the preheated oven for 30-35 minutes, or until golden brown and bubbly. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 35 minutes

This burger version of Eggs Benedict is a delicious take on the original. It has perfectly grilled burger patties with poached eggs and a creamy roasted pepper hollandaise sauce on top. It's a delicious and smoky brunch dish that really hits the spot!

Ingredients: 4 burger patties. 4 English muffins, split and toasted. 4 poached eggs. 1/2 cup roasted red bell peppers. 1/2 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 tablespoons butter. 2 tablespoons chopped fresh chives.

Instructions: Put the roasted red bell peppers, mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a blender. This will make the roasted pepper hollandaise sauce. Mix until it's creamy and smooth. Put away. Get the burger patties ready: Set the grill or pan on medium-high heat. To get the burger patties to the level of doneness you like, cook them for about 4 to 5 minutes on each side for medium. Take it off the heat and set it aside. Cook the eggs: Put water in a large pot and slowly bring it to a simmer. Add a little vinegar. Slowly crack the eggs into the water that is simmering. Poach for three to four minutes, until the whites are set but the yolks are still runny. With a slotted spoon, take the eggs out of the water and let them drain on paper towels. Put the Burger Eggs Benedict together: Toast one half of an English muffin and put it on each plate. Put a cooked burger patty on top, then an egg that has been poached. Put a lot of the roasted pepper hollandaise sauce on top of the poached egg. Add chopped fresh chives on top. Your Burger Eggs Benedict with Roasted Pepper Hollandaise is ready to be served right away.

Prep Time: 15 minutes

Cook Time: 15 minutes