It was all about easy breezy summer brunch recipes on ABC World News Now. Get the recipes now!
Triple Berry Crisp
2 Tbsp. flour`
2 Tbsp. sugar
3 Tbsp. butter or margarine
3 cups Honey Bunches of Oats cereal, any variety, lightly crushed
1 pt. (2 cups) blueberries
1 pt. (2 cups) raspberries
1 pt. (2 cups) strawberries, sliced
1 cup sugar
3 Tbsp. tapioca
Preheat oven to 350°F. Mix flour and 2 Tbsp. sugar in large bowl. Cut in butter until mixture
resembles coarse crumbs. Stir in cereal.
Mix berries in 2-quart shallow baking dish.
Mix 1 cup sugar, 1 cup water and tapioca in large saucepan. Cook on medium heat until mixture
comes to full boil, stirring constantly. Pour over berries; toss lightly. Sprinkle with cereal mixture.
Bake 30 to 35 minutes or until hot and bubbly. Let stand 15 minutes. Serve warm.
Grilled Lemon Chicken In A Blanket
3 boneless chicken breast cutlets
1 tsp lemon zest
1/3 cup fresh squeezed lemon juice
1/4 cup chopped fresh oregano
salt and ground black pepper
2 tbsp olive oil
In a small bowl, season chicken with salt and pepper. In a small bowl combine oregano, lemon juice, zest and oil. Rub chicken with marinade and set aside.
Preheat grill to medium-high heat. Grease grates with oil. Place chicken cutlets on grill and reserve marinade. Cover and cook until lightly browned and cooked through approx. 15-20 minutes. Brush chicken with reserved marinade during cooking. Remove from grill and slice into 1 inch tenders.
Serve warm wrapped in waffle quarters and syrup.
1 Protein Vanilla Shake
1-1/2 cups whole wheat flour
3-1/2 tsp baking powder
1 tsp salt
1/2 cup skim milk
2 Tbsp melted butter
In a large bowl, sift together the flour, baking powder, and salt. Make a well in the center and pour in the shake, milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter into the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Bacon and Cheese Stuffed Burger
1 1/2 pound ground beef
1 packet onion soup mix
4 tbsp ketchup
1/2 cup bread crumbs
2 garlic cloves, minced
1/2 tsp cayenne pepper
2 tsp black pepper
2 tsp salt
6 strips of bacon, fried crispy and chopped
1/2 cup shredded cheese of your choice
4 fried eggs
4 English Muffins, split and toasted
1 cup arugula
In a large mixing bowl, season beef with salt, black pepper, garlic and cayenne pepper. Add onion
soup mix, ketchup and bread crumbs. Gently mix well. Do not over knead.
Shape ground meat into 4 patties (about the size of croissant). Place an indent in the patties to
hold the filling. Stuff each cavity with bacon and cheese. Join each stuffed patty
with a non-stuffed patty and press lightly to seal edges. Transfer to platter and refrigerate for 1
Preheat oven to medium-high heat. Grease grates with oil. Grill burgers for approximately 3-4
minutes per side only turning once. To ensure juicy burgers avoid using spatula to press down on
burgers while grilling. Once cooked to desired taste, transfer burger to platters. Serve on muffins
topped with a fried egg.
Cheese Grits and Corn Soufflé
1 cup quick cooking grits
1/2 can creamed corn
4 cups milk
6 eggs, beaten
salt and black pepper, to taste
5 tbsp unsalted butter
butter cooking spray
Preheat oven to 350 degrees. Grease 2 large ramekins or 4 small ramekins with butter cooking spray.
Bring milk to boil in a medium-large sauce pan over medium-heat. Stir in grits, creamed corn and cook until thickened. Remove from heat. Stir in cheese and butter. Mix well until butter melts. Season with salt and pepper to taste. Add eggs and mix well.
Fold grits into ramekins and transfer to oven. Bake until soufflé browns and puffs up (approximately 30-45 minutes.