Mother’s Day Brunchy Munchies!

Appetizers / May 13, 2014

Mother’s Day with Katie and Brent in NoDa. Beautiful food, great friends and family and perfect weather. Thank you!

When your daughter calls you and says, “I’m having a Mother’s Day gathering at my house, for YOU. Can you come and bring an appetizer?” Well, I couldn’t get my apron on fast enough. And since Mother’s Day is usually skewed towards brunch fare, it was super fun to create these two easy dishes for her great party! To the left is my Goat Cheese and Sausage Bruschetta with Honey and Fresh Basil. Below are the snappy Chipotle Deviled Eggs that were gone is no time. YUM!

Dressed up for Sunday with a fresh sprig of parsley, these Chipotle, Red Onion and Relish Deviled Eggs turned heads, filled tummies, and created lots of smiles. I topped them with some red chili flakes to keep the party goin’! The recipe is easy especially with my FOOL PROOF method for boiling the perfect egg! Check out these recipes and try them today!

Sausage Goat Cheese and Honey Bruschetta

Prep time 35
Makes 12 servings


1 loaf French bread cut into ½ inch widths
2 packages honey goat cheese (Publix)
1 package Jimmy Dean Hot Sausage cooked and slightly cooled
2 – 3 T fresh basil finely julienned
1/3 C toasted pine nuts*


  • Toast both sides of bread under the broiler. Slather each with goat cheese. Then top with hot sausage, pine nuts and drizzle generously with honey. Top generously with fresh basil.
  • *To toast pine nuts, place in a single layer in a hot saucepan. Watch as they will begin to toast after only a few minutes. Remove immediately. They burn FAST! Let cool.

Chipotle, Red Onion and Relish Deviled Eggs

Prep time 45 – 60 mins / Makes 12 servings


6 eggs boiled, cooled, peeled, cut in half and yolks placed in a bowl
2 T chipotle mayo
2 t yellow mustard
¼ C mayo
1 heaping T sweet pickle relish
2 T red onion finely diced
A splash of cider vinegar
Salt and pepper
Sprinkling of red chili flakes
1 t fresh parsley chopped and a sprig to garnish


  • Mix all ingredients, fill the egg halves and sprinkle with the chili flakes.
  • PERFECT BOIILED EGGS: Let the eggs in a pan and cover with tap water. Set burner to high, and when it boils, cover the pan, take off the heat, and set the timer for 20 minutes. Remove, put under cold water, running until the water is cool to the touch after sitting for about 30 seconds. Then let rest in water for about 10 minutes. Remove, peel and show off!!

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