Brunch recipe ideas Archives - RecipeWikki

Name: Bloody Mary Pasta Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: ¾ cup mayonnaise; ¼ cup tomato juice or V8; 2 tbsp prepared horseradish; 1 tbsp Worcestershire sauce; 1 tbsp lemon juice; 1–2 tsp hot sauce (to taste); ½ tsp celery salt; ½ tsp black pepper; 12 oz short pasta (rotini, penne, or shells); 1 cup celery, thinly sliced; ½ cup green olives, sliced; ½ cup dill pickles, diced; ½ cup cherry tomatoes, halved; ¼ cup red onion, finely diced

Bloody Mary Pasta Salad

Chef — Fri, 18 Jul 2025 15:35:50 +0000

Looking to shake up your usual pasta salad recipes? This Bloody Mary Pasta Salad delivers a bold twist—zesty, refreshing, and just the right amount of spicy. Inspired by the classic brunch cocktail, it transforms those iconic flavors into a vibrant, crowd-pleasing dish. Whether you’re headed to a summer picnic, potluck, or simply want a side that stands out, this unexpected flavor-packed salad is sure to impress.

Origin Bloody Mary Pasta Salad

Inspired by the iconic Bloody Mary, this recipe uses tomato juice, horseradish, Worcestershire, and hot sauce to give pasta salad a savory kick. It’s a creative American twist that’s become popular at summer gatherings.

What I Love About This Recipe

It’s cool and creamy with just the right amount of heat, and the celery, pickles, and olives give it that unmistakable Bloody Mary crunch. Plus, you can make it ahead so all the flavors meld together.

Also Read : Thanksgiving Sweet Potatoes

Bloody Mary Pasta Salad

Recipe by RecipeWikkiCourse: Salad, Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Bloody Mary Pasta Salad is a flavorful and refreshing dish inspired by the classic cocktail. It combines pasta with ingredients like cherry tomatoes, celery, olives, and a tangy tomato-based dressing. This salad is perfect for brunches, summer picnics, or as a unique party side dish. Its bold flavors make it a standout option that’s both light and satisfying.

Ingredients

¾ cup mayonnaise
¼ cup tomato juice or V8
2 tbsp prepared horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1–2 tsp hot sauce (to taste)
½ tsp celery salt
½ tsp black pepper
12 oz short pasta (rotini, penne, or shells)
1 cup celery, thinly sliced
½ cup green olives, sliced
½ cup dill pickles, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced

Directions

Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions until al dente.
Drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together mayonnaise, tomato juice, horseradish, Worcestershire, lemon juice, hot sauce, celery salt, and black pepper until smooth.
Add cooked pasta, celery, olives, pickles, tomatoes, and red onion.
Toss until everything is evenly coated.
Cover and refrigerate at least 1 hour before serving to let the flavors develop.
Garnish with extra celery leaves or a sprinkle of black pepper if desired.

Notes

You can make this salad up to 2 days ahead.
For extra Bloody Mary flavor, stir in a splash of vodka (optional, for grown-ups only!).
If you like it spicier, add more hot sauce or a pinch of cayenne.

The post Bloody Mary Pasta Salad appeared first on RecipeWikki.

Naked Eggs Benedict

Chef — Sat, 05 Apr 2025 09:33:37 +0000

A light and modern take on the classic brunch favorite — this version skips the English muffin and lets the poached egg, creamy hollandaise, and savory toppings shine without the bread.

Origin Naked Eggs Benedict

A contemporary twist on traditional Eggs Benedict, the “naked” version likely emerged from low-carb and keto-friendly food trends. It’s perfect for those who love rich flavors but want to cut back on carbs or gluten.

What I Love About This Recipe

It’s elegant, satisfying, and feels indulgent without the heaviness of bread. The runny yolk, silky hollandaise, and fresh greens make each bite vibrant and full of flavor.

Also Read : Roasted Honey Garlic Cauliflower

Naked Eggs Benedict

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

2 large eggs
1 tsp white vinegar (for poaching)
2 slices Canadian bacon or smoked salmon
1 cup baby spinach or arugula (lightly sautéed or fresh)
Fresh chives or microgreens, for garnish (optional)
2 egg yolks
½ tbsp lemon juice
4 tbsp unsalted butter, melted and warm
Pinch of salt
Dash of cayenne or paprika (optional)

Directions

Prepare the hollandaise:
In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks and lemon juice until thickened.
Slowly drizzle in warm melted butter while whisking constantly until the sauce is thick and creamy.
Season with salt and cayenne. Remove from heat and keep warm.
Poach the eggs:
Bring a small pot of water with vinegar to a gentle simmer.
Crack each egg into a small bowl and gently slide it into the water.
Cook for 3–4 minutes, until whites are set but yolks are runny.
Remove with a slotted spoon and drain on paper towels.
Assemble:
On a plate, arrange a bed of greens.
Top with bacon or salmon, then carefully place a poached egg on top.
Spoon over hollandaise sauce and garnish with chives or microgreens.

Notes

For a vegetarian version, skip the meat and add sautéed mushrooms or grilled tomato.
Make hollandaise just before serving to keep it fresh and smooth.
Use a blender for a quick hollandaise if preferred.

The post Naked Eggs Benedict appeared first on RecipeWikki.

Hash Brown Crust Quiche

Chef — Thu, 03 Apr 2025 14:57:43 +0000

A deliciously hearty and wholesome twist on traditional quiche — this version swaps out the pastry crust for a golden, crispy layer of hash browns, making every bite rich, savory, and satisfying.

Origin Hash Brown Crust Quiche

This modern take on quiche likely emerged from American brunch culture, where potatoes and eggs reign supreme. The hash brown crust offers a gluten-free and comforting alternative to classic pie dough.

What I Love About This Recipe

It’s the perfect combination of crispy potatoes and creamy, cheesy egg filling. Great for brunch, meal prep, or even dinner — and it feels indulgent without being overly complicated.

Hash Brown Crust Quiche

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

4 large eggs
1 cup milk or half-and-half
½ cup shredded cheddar cheese (or Swiss/gruyère)
½ cup cooked bacon, sausage, or diced veggies
Salt and pepper, to taste

Directions

Preheat oven to 400°F (200°C).
In a bowl, mix hash browns with melted butter, salt, and pepper.
Press mixture firmly into a greased 9-inch pie dish to form a crust.
Bake the crust for 20–25 minutes, until golden and crisp.
In another bowl, whisk together eggs, milk, cheese, and your chosen fillings.
Pour filling into the baked crust and return to the oven.
Bake for 25–30 minutes, or until the center is set and lightly golden.
Let cool slightly before slicing and serving.

Notes

Be sure to squeeze out any excess moisture from hash browns for a crispier crust.
Customize the filling with spinach, mushrooms, onions, or any leftovers you have.
This dish keeps well in the fridge and reheats beautifully.

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