Mudder’s Day Brunch Recipes

This year I am not making anything or serving a big brunch, but if I were here a few items that would be on my menu!


Fried Chicken

Cinnamon Rolls


Fruit Salad Tray

Mixed Greens Salad



Kid’s Champagne

You’re probably saying, girl you crazy!!! That’s a whole lotta cooking! Well, I cheat a bit. There are times when I would make all of this from scratch, but there are some cheating ways you can get around this and make a fantastic meal! Remember it’s all about presentation and everything. I make a buffet set up with the food and a bar set up for the drinks. All drinks are pre made and put into pitchers. For Cinnamon Rolls I use Pillsbury Grands Cinnamon Rolls and/or the Pillsbury Orange Sweet Rolls! Super easy and delicious. I am also very quick to use Bisquick mix to make my biscuits. Now I will add some sugar or sweetener and a dash of nutmeg & cinnamon. I cook instant grits. Yes I said it, I use instant grits. But my instant grits don’t taste like instant grits. I add salt and butter to the grits while they are cooking and I stir stir stir!!! On the west coast I use Albers Quick Grits. My grandmother has used Albers, my great-aunt used Albers, my mama uses Albers…so I use Albers!! HAHA! When I was living in Texas I couldn’t find Albers so I used Quakers Instant Grits. But the box or can, not the instant packets. Those need a little more love to get the instant taste out, but they still come out creamy and delicious! Buy a watermelon wedge so you can just cut slices and then buy some of the other fruit pre cut if you don’t have time to make melon balls or cut up a pineapple. I usually will place a mix of berries in a nice ice cream or dessert cup and place in the middle of fruit tray with a couple of sprigs of mint on top for decoration.

Fruit Salad Tray:











Mixed Green Salad

Spring Mix Salad ( I’ve also used Kale, Spinach, Butter Lettuce and Romaine lettuce)

Shredded Carrots

Shredded Zucchini

Shredded Jicama

Shredded Beets

Shredded Cucumber

Goat or Bleu Cheese

Dried Cranberries

Pepitos or Sunflower Seeds or Whole Flax Seeds

~ Dressing: Olive Oil, Balsamic Vinegar, Honey: Mix all the items together. I slightly heat the mixture so that they blend better and then whisk together and toss on salad.


Fried Chicken:

Chicken : Whatever parts you like

Safflower or Canola Oil

Rice Flour (I use rice flour. It adds a little more crispness and isn’t as heavy as AP flour. Also I believe it’s gluten-free.)

Black Pepper

Lemon Pepper




Garlic Powder


Heat your oil first. Some people use a skillet or a frying pan. I have a small child so I can’t have the grease popping everywhere so I use a pot. Season the chicken with Salt, Pepper, Paprika, Garlic Powder & a dash of the Cinnamon and let marinate for a while. Pour flour in a baggie or paper bag and season flour with Lemon Pepper, Paprika, Garlic Powder and a dash of Salt and mix. Place Chicken in flour and shake until chicken is covered. Remove Chicken and shake off excess flour then place in hot oil and fry until golden brown. You can season the Chicken the night before.



Chicken (I use boneless skinless thighs)

Hot or Andouille Sausage (In LA I use Pete’s Hot Sausage in Los Angeles. In Texas I used Earl Campbell’s Sausage)

Chicken Stock (I use low sodium because a lot of sodium and seasoning goes into this dish)

Shrimp (Deveined & Tails removed)

Worcestershire Sauce

White Onion

Fresh Garlic

Bell Pepper (I use a trio of colors. If you don’t want to waste bell peppers, then use the small ones so you can use one whole one of each)


Olive Oil

Black Pepper


Garlic Powder



Onion Powder

Cayenne Pepper

Bay Leaves

Jasmine or Basmati Rice (You can use whatever type of rice you’d like, I use Jasmine or Basmati)


Chop Onion, Garlic, Bell Pepper. Dice Tomato & Hot Sausage. Season Chicken & Shrimp with Salt, Pepper, Garlic Powder and let marinate. Start to cook Rice separately. Oil the pot you intend to cook the Jambalaya in with Olive Oil and brown your chicken (whole filet or piece). Cook mostly through (you will have to continue to cook in Jambalaya mixture. Once Chicken is brown, remove and set aside. In same oil brown sausage. Once brown, remove and set aside. Place Onions, Garlic, Bell Pepper in oil and cook until translucent. Add more Olive Oil if necessary to the trinity. Add Bay Leaf and Tomato. Season with Oregano, Salt, Pepper, Thyme, Pepper, Onion Powder, Worcestershire Sauce, Cayenne Pepper (to your liking). Stir together. Chop Chicken and add along with sausage. Add Chicken Stock. You don’t want to make it soupy, but you want to be able to blend the rice in perfectly. A cup or two should do. Just see how it looks. It depends on how many ingredients you have. Once you add stock, then you can add Shrimp. Stir and simmer for about 15 minutes. Make sure Chicken and Shrimp are cooked. Once it’s all cooked and warmed add cooked Rice and stir & mix.



Barefoot Brut, Moet White Star or Veuve-Clicquot (Because of mixing I use the cheaper Barefoot because it’s just as tasty for almost have the price)

Kern’s Mango, Guava, Peach & Strawberry

Sliced Strawberries

Sliced Peaches

Sliced Mango


My mixes are as follows: Peach & Guava, Peach & Strawberry, Peach, Guava Mango, Mango & Peach, Mango & Strawberry, Strawberry Guava. I put the fruit slices out next to the glasses so people can put their own type of fruit in their Bellini’s I usually make one pitcher at a time of a certain mix.


Kid’s Champagne

Sparkling Water

Grape Juice

Kern’s Strawberry Nectar


Mix the Juice together. The water will break it down so you can use ginger ale instead if you want more taste, but I dilute drinks for kid’s anyhow. Add all together in a pitcher and stir. Don’t add ice to pitcher.


Happy Mother’s Day or as Jax says, Happy My Mudder’s Day!!!