Mother’s Day is right around the corner! You probably already have something planned … You SHOULD already have something planned… OMG DO YOU NOT ALREADY HAVE SOMETHING PLANNED?
Don’t worry! The girls from SBDS have got your back! Celebrate this Sunday with a Mother’s Day Brunch to show your mom you care.
That’s All Mugs // That’s All Good Morning Wine Glass // That’s All You are a Good Mom Doodad Tray // Grateful Heart Love Bangle
Mimosas fit for a mom celebration!
- Thin slices of a variety of citrus fruits – grapefruits, oranges, lemons, limes
- 1 bottle of chilled Prosecco
- 3-4 cups of freshly squeezed orange juice
- Cranberry Juice
- Fill a pitcher with slices of citrus fruits
- Pour the bottle of Prosecco over the fruits
- Slowly pour the orange juice
- Fill glasses with “MOMosa” and a splash of cranberry juice
Hashes make a great brunch meal for a crowd!
- 1/2 pound yellow potatoes, cut into 3/4- to 1/2-inch dice
- kosher salt
- 1lb. ground pork chorizo
- 3-4 tablespoons olive oil, divided, plus more as needed
- 1/2 yellow onion, diced
- 1 jalapeño roughly chopped (seeds & membrane removed)
- 1 green pepper, cut into 1/2-inch dice
- freshly ground pepper
- 4 eggs
- 1/3 cup roughly chopped fresh cilantro leaves
- 1/4 cup shredded sharp cheddar
- 1/4 cup sour cream
- chopped tomatoes, for serving
- Preheat oven to 375°F. Place potatoes in a large saucepan of boiling water. Cook until potatoes are just tender, about 5 minutes. Drain potatoes in a colander and set aside.
- Meanwhile, place chorizo in a cast iron skillet with 1 tablespoon olive oil over medium heat. Cook, stirring and breaking up meat until some parts start to crisp, about 5 minutes. Toss in onions, jalapeño, and green pepper and cook with the chorizo until onions become translucent, about 5 minutes. Remove chorizo mixture, leaving fat in skillet and transfer to a bowl. Set chorizo aside.
- Add 2 tablespoons of olive oil to the skillet. Add the potatoes and cook, stirring occasionally until potatoes are crispy browned on all sides, about 15-20 minutes. If you find any potatoes sticking add additional oil. Stir in the chorizo mixture, season with fresh ground pepper. Using a spoon make 4 wells in the chorizo hash. In a small bowl, crack each egg one at a time and transfer each to an empty well in the skillet. Place skillet in the oven and bake until whites are set, about 8-10 minutes. Remove from the oven, sprinkle chopped cilantro on top. Serve with a a generous sprinkling of shredded cheddar, a healthy dollop of sour cream, chopped tomatoes and hot sauce. It’s important to serve fast as the residual heat from the skillet will continue to cook the eggs.
**Recipes found on Pinterest. If you are not already following us, come give us a follow here.**