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Brunch For A Bunch

Create A Spring Spread Perfect For Entertaining

Article by Judy Beaudin

Photography by Lifestyle By LeBlanc

Originally published in Franklin Lifestyle

Despite the warm weather teasers sprinkled across the South in April, cold days and drab skies keep sneaking back in. Regardless, I don’t stop believing spring is here. Bring on the 70 degree temperatures, fresh vegetables, and all the blooming flowers. Are you as ready as I am for lighter brighter meals to replace the comfort foods of winter? Soups, casseroles, and pot roasts aren’t so comfortable anymore.

Sprucing up the house with the colors of the season makes me a little giddy. I love a springy-styled tabletop as part of my lively new décor. Cover it with a spread bursting with the flavors of fresh picked vegetables and fruits, and you’ve got a showstopper ready to share with your favorite people.

Usher in spring with this menu of Chicken Asparagus Frittata and Strawberry Streusel Muffins. Spread those muffins with Strawberry Honey Butter, and they sail instantly from good to great. Set the table, invite friends and family over, and celebrate the new life all around us.

Chicken and Asparagus Frittata
8 servings

4 tablespoons olive oil, divided
Salt and pepper
½ pound boneless chicken breasts, sliced into pieces
2 tablespoons butter
1/2 cup chopped onions
2 garlic cloves, minced
2 spring onions, sliced into pieces
1 cup tiny gold potatoes, halved
1” cut asparagus pieces equalling1 cup
2 cups chicken broth
12 eggs
½ cup whipping cream
1cup shredded Gruyère cheese

Preheat oven to 400º.
Salt and pepper chicken pieces.
Heat 2 tablespoons olive in 12” skillet over medium heat. Cook chicken 2 minutes per side. Set aside.
Add butter and remaining oil to skillet. Sauté next 5 ingredients until onions are translucent.
Add chicken broth. Cover. Cook until broth is reduced to ¼ cup.
In a bowl, whisk eggs, cream, 1 teaspoons salt, ¼ teaspoon pepper, and cheese.
Pour into vegetable mixture. Stir in chicken pieces. Allow to set slightly around edges over medium low heat.
Bake 25 minutes or until eggs are puffed and set.
Cool slightly. Slice into 8 pieces.

Strawberry Streusel Muffins
Makes 12

½ cup sugar
½ cup flour
¼ chopped dried strawberries
6 tablespoons butter, softened

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup sugar
1 cup sour cream
½ cup vegetable oil
1½ teaspoons vanilla extract
2 cups chopped Florida spring strawberries

Preheat oven to 375º. Spray 12 cup muffin pan with baking spray.
Make streusel: Stir together ingredients until crumbly. Set aside.
In bowl, combine flour, baking powder, and salt.
In a separate bowl, whisk together eggs, sugar, sour cream, oil, and vanilla. Add to flour mixture. Stir in strawberries. Spoon into muffin cups.
Top with streusel.
Bake 20 minutes, or until lightly browned. Cool. Remove from pan. Serve with Strawberry Butter.

Strawberry Butter:
1 cup butter
1½ cups powdered sugar
3 large strawberries, finely chopped
Using a hand mixer, beat butter two minutes. Beat in powdered sugar, then strawberries.