Brunch With Your Bunch!

Now on-demand! In this FREE virtual class, Richard shares his favorite weekend brunch recipes with a little help from his kids. Bring your appetite and prepare to be entertained because these recipes are as delicious as they are fun! You'll learn how to make:

  • Coconut Milk Mochi Banana Pancakes
  • Mushroom, Truffle, Ham & Cheese Omelet
  • Avocado Toast Bar

 

Gather Your Ingredients For Richard's Class

 


Coconut Milk Mochi Banana Pancakes

Coconut Milk Mochi Banana Pancakes

Ingredients:

Serves: 4

  • 1 1/2 mochi or All-Purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup Silk coconut milk*
  • 3 tablespoons ghee
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3-4 bananas, peeled & sliced
  • 4 tablespoons butter, sliced
  • 1 bottle maple syrup
  •  

*coconut milk from the refrigerated section works best

Preparation:

  1. In a large bowl, whisk together the dry ingredients.
  2. Add milk, ghee, egg and vanilla extract. Whisk until smooth.
  3. Preheat a non-stick griddle or large skillet to medium heat.
  4. Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
  5. Repeat until all batter has been used.
  6. When ready to serve top pancakes with bananas, butter & maple syrup.


Mushroom, Truffle, Ham & Cheese Omelet

Ingredients:

Serves: 4

  • 12 oz cremini or button mushrooms
  • 1 sprig thyme
  • 2 tbsp unsalted butter
  • 12 large eggs
  • 1 cup ham, diced
  • 3 tablespoons ghee
  • ½ cup shredded italian cheese blend
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bunch chopped chives
  • 1 bunch roughly chopped parsley
  • 1 bunch roughly chopped tarragon
  • 1 tbsp canned truffles or truffle oil
  • 1 tsp olive oil or truffle oil
  • 1 lemon, juiced
  •  

Preparation:

  1. Heat a skillet over high heat. Add 1 tbsp ghee and mushrooms and stir. Season mushrooms with salt, pepper & thyme and stir. Add 2 tablespoons butter and cook, stirring frequently until all mushrooms are browned on all sides, about 4 minutes.
  2. Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk until egg whites are incorporated into yolks.
  3. Place a large nonstick skillet over medium-high heat. Add ghee and swirl pan to cover the entire surface.
  4. Pour in egg mixture and reduce heat to medium-low. Using a rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add ham, cheese, and truffles.
  5. Tilt skillet on an angle and fold the egg over itself. Use a spatula if needed, to complete folding in half or thirds.
  6. Toss herbs in lemon juice, olive oil, salt, and pepper. Top each omelet with herbs and serve.

Mushroom, Truffle, Ham & Cheese Omelet


Avocado Toast Bar

Avocado Toast Bar

Ingredients:

Serves: 4-6

  • 8 slices sourdough toast
  • 8 soft avocados, pitted & mashed
  • 1 cup sesame seeds or flax seeds
  • 1 lb cherry tomatoes
  • 1 red onion, sliced thin
  • 1 bunch cilantro, chopped
  • ½ jalapeno, minced
  • 4 limes, juiced
  • 1 tbsp extra virgin olive oil
  • ½ lb smoked salmon
  • 1 bunch radishes, sliced thin
  • 1 cucumber sliced thin
  • 1 pinch Tajin spice (optional)
  • Kosher salt
  • Fresh cracked black pepper
  •  

Preparation:

  1. Toast sourdough.
  2. Mash avocados with juice of 2 limes and a pinch of salt.
  3. Toss cherry tomatoes, red onion, cucumber, cilantro, jalapeno, juice of 2 limes, kosher salt and black pepper together in a mixing bowl.
  4. Top toasts with avocado, smoked salmon, cherry tomato salad, radishes, tajin and cilantro.

 

Game Day Crowd Pleasers

 

 

General Tso’s Grilled Chicken Wings

 


General Tso’s Grilled Chicken Wings next to Kraft Real Mayo, Grey Poupon Dijon Mustard, Simply Orange, and Birds Eye Cauliflower and Broccoli.

General Tso’s Grilled Chicken Wings (with optional Confit Chicken)

Ingredients:

General Tso’s Chicken Wings

  • 2 pounds chicken wings
  • 2 cups brown sugar
  • 1 cup salt
  • 1 cup Kraft Real Mayo
  • 1 tablespoon chili sauce
  • 1 bag Birds Eye Steamfresh Broccoli Florets
  • 1 bunch cilantro, chopped

 

General Tso’s Sauce

  • 1 teaspoon sesame oil
  • 1/2 tablespoon ginger, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 cups chicken stock or water
  • 1 1/2 cups soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 1/2 cups Simply Orange Juice
  • 1/2 tablespoon Grey Poupon Dijon Mustard

Optional: Chicken Confit

  • 11 ounces (1 jar) duck fat
  • 2 cloves garlic
  • 2 sprigs thyme

Preparation:

Chicken Confit (Optional)

  1. Place chicken wings, garlic, thyme and duck fat in a large pot and cover.
  2. Bring chicken wings to a low simmer on the stovetop and cook for 1 1/2 hours, covered.
  3. When done cooking, strain and reserve the duck fat for another application.
  4. Allow chicken wings to cool while making the sauces.

General Tso’s Sauce

  1. Heat a large saucepan over medium heat on the stovetop. Add sesame oil, ginger and garlic; stir.
  2. Add tomato paste and stir to incorporate; cook another minute or so until the garlic and ginger are tender.
  3. Add stock and soy sauce; bring to a boil.
  4. In a separate bowl mix cornstarch and 1 tablespoon of water to form a slurry.
  5. Fold cornstarch mixture into boiling sauce; stir until thickened.
  6. Add orange juice and Dijon mustard; mix to incorporate and set aside until needed.

Chicken Wings

  1. Mix chicken wings with sugar and salt; let sit for at least one hour.
  2. Remove chicken from the sugar mixture; rinse with water and pat dry.
  3. For spicy mayo, mix chili sauce and mayo; set aside.
  4. Heat up a grill to high heat.
  5. Grill wings on all sides and toss into a mixing bowl with cooked broccoli. 

To Serve:

Add General Tso’s sauce and mix well with wings. Spoon into a serving bowl and top with spicy mayo and chopped cilantro. Enjoy!

 

 

Tortilla Crusted Crispy Chicken Sliders

 


Tortilla Crusted Crispy Chicken Sliders

Ingredients:

  • 2 pounds O Organics® boneless, skinless chicken breast, thinly sliced
  • 2 Bags Tostitos Restaurant Style Tortilla Chips
  • 2 cups Kraft Real Mayo
  • 1 cup bacon bits
  • 1 cup ghee, duck fat or vegetable oil
  • 1 pack slider or burger buns
  • 1 bag shredded lettuce
  • 1 large red tomato, sliced
  • 1/2 cup Claussen pickles, sliced
  • 1 tablespoon chili oil (optional)

Preparation:

  1. Place tortilla chips in a food processor and blend until a breadcrumb like texture forms.
  2. Remove from the processor and place into a large mixing bowl; set aside.
  3. Mix 1 cup bacon bits with 1 cup mayonnaise and stir to combine; set aside.
  4. Place the rest of the mayo in a mixing bowl. Dredge the chicken in mayonnaise, then in tortilla chip crumbs, pressing down lightly to ensure the tortilla chip crumbs stick evenly to the chicken.
  5. Place ghee, duck fat or vegetable oil in a sauté pan over medium heat. Once heated through, add crumb breaded chicken and fry on both sides. Flip after about 1 minute on each side. 

To Serve:

Remove chicken from the pan. Spread bacon mayo on the bottom of the slider buns.

Top with tomato, fried chicken, pickles, chili oil and lettuce. Cover with top bun and serve.

Tortilla Crusted Crispy Chicken Sliders next to Tostitos Origial Tortilla Chips, Kraft Real Mayo, and O Organics Boneless Skinless Chicken Breasts with Rib Meat.

 

Next Level BBQ Chicken Pizza with 5-Minute Dough

 


BBQ Chicken Pizza next to canned Swanson Chicken Breast, Lucerne Cottage Cheese, and Birdseye Quick Roasters Cauliflower and Broccoli.

Next Level BBQ Chicken Pizza with 5-Minute Dough

Ingredients:

  • 1 cup Lucerne™ cottage cheese
  • 1 ½ cups self-rising flour, plus more for mixing
  • 1 can Swanson Premium White Chunk Chicken Breast, drained & pulled
  • ½ cup Primo Taglio® Ham Off the Bone, chopped
  • 1 ½ cups barbeque sauce
  • 1 bag shredded cheddar jack cheese
  • 1 bag shredded mozzarella cheese
  • 1 bunch cilantro, chopped

Optional Toppings

  • 1/2 cup chopped pineapple
  • 1 jar pickled jalapenos
  • 1 cup Birds Eye Steamfresh Cauliflower, chopped

Preparation:

1. Preheat the oven or pizza oven to 500° F. 

Make the Dough

2. Place flour and cottage cheese in a mixing bowl and combine until a dough forms. Add additional flour and lightly knead the dough until it no longer sticks to your hands.

3. Roll out a large ball of pizza dough, or a few small ones, using a rolling pin.

Make the Pizza

4. Spread sauce around the pizza dough, leaving a 1/2-inch rim for the crust.

5. Top with cheeses, pulled chicken breast, ham and any additional toppings you would like.

6. Bake 10-15 minutes, until crust is browned on all sides and cheese is bubbling and melted. 

To Serve:

Remove and let cool for a few seconds before finishing with a drizzle of barbecue sauce and fresh chopped cilantro.

 

 

Grill & Chill With Richard Blais

 

Richard Blais Recipe Image of the Emberger Steakhouse Burger

The Emberger Steakhouse Burger

Ingredients:

  • 2 each 4-5oz beef burger patties
  • 2 tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 yellow onion, sliced
  • 1 tbsp clarified butter
  • 1 whole egg
  • 1 bag potato chips
  • 2 slices Tillamook cheddar cheese
  • 2 tbsp ketchup
  • 1 tbsp truffle oil
  • 1 jar kimchi
  • 2 tsp rice wine vinegar
  • 2 soft brioche buns

Directions:

  1. Preheat a heavy bottom pan, such as a cast iron, over high heat.
  2. Lay out the the burger patties. Season the patties on both sides with salt, garlic, onion and fresh cracked black pepper.
  3. Place burgers in the pan and cook for about 2-3 minutes, or until the surface of the burger is charred. Flip the patties over and cook on the other side another minute.Top the patties with cheese and stack in twos.
  4. Remove the burgers from the pan and set aside to rest.
  5. Meanwhile, cook the caramelized onions. Add onions & clarified butter to the pan, season with salt and pepper and stir. Cook, stirring occasionally 2-3 minutes, or until onions are softened throughout and golden brown.
  6. Lay out bottom buns. Place onions on the base of the burger.
  7. Top with patties, ketchup, potato chips, truffle oil, rice vinegar, kimchi and top buns.


The Classic Plant-Based Burger (serves 2)

Ingredients:

  • 4 each 3-4 oz plant based "beef" patties
  • 1 large tomato
  • 1 cup Italian dressing
  • 2 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 bag shredded iceberg lettuce
  • 1 yellow onion, sliced
  • 1 1/2 cups yellow mustard
  • 2 gluten free buns
  • 4 slices vegan American or cheddar cheese

Directions:

  1. Preheat a heavy bottom pan, such as a cast iron, over high heat.
  2. Toss tomato slices in italian dressing & set aside.
  3. Toss the onion slices in mustard and set aside
  4. Lay out the the burger patties. Season the patties on both sides with salt, garlic, onion and fresh cracked black pepper.
  5. Place burgers in the pan and cook for about 2-3 minutes, or until the surface of the burger is charred. Flip the patties over and cook on the other side another minute. Top the patties with cheese and stack in twos.
  6. Remove the burgers from the pan and set aside to rest. Meanwhile cook the mustard marinated onions until softened, about 1 minute each side.
  7. Lay out bottom buns. Place onions on the base of the burger.
  8. Top with patties, lettuce and marinated tomatoes.
  9. Schmear Blais Burger sauce on the top bun and place on top of burgers.

Richard Blais Recipe Image of The Classic Plant-Based Burger


Richard Blais Recipe Image of Blais Burger Sauce

Blais Burger Sauce

Ingredients:

  • 1 cup vegan or non-vegan mayonnaise
  • 1/2 cup ketchup
  • 1 tbsp yellow mustard
  • 1/2 tsp smoked paprika
  • 1 tsp pickle relish
  • 1/2 tsp soy sauce

Directions:

  1. Mix all ingredients together in a mixing bowl, set aside.


Summer Corn Salad (serves 2-4)

Ingredients:

  • 4 whole corn on the cobs, husked
  • 1 jalapeno, deseeded & minced
  • 1 green bell pepper, deseeded & chopped small
  • 1 cup Mexican crema or sour cream
  • 1 tsp mayonnaise
  • Juice & zest of 2 limes
  • 1/4 cup cojita cheese or parmesan
  • 2 tsp tajin chili spice
  • Kosher salt
  • Fresh cracked black pepper

Directions:

  1. Bring a large salted pot of water to a boil. Drop cleaned corn into water and cook for about 30 seconds.
  2. Remove corn and set aside to cool.
  3. Once cool to touch, remove kernels from husk.
  4. Toss corn with bell peppers, jalapenos, crema, mayonnaise, lime juice, zest, cheese & chili spice. Season lightly with salt.
  5. Stir until incorporated.

Richard Blais Recipe Image of Summer Corn Salad


Richard Blais Recipe Image of Avocado Macaroni Salad

Avocado Macaroni Salad (yields 4-6 servings)

Ingredients:

  • 1 box cooked macaroni (cooled down)
  • 3 celery stalks, chopped
  • 2 avocados, pureed
  • 1/4 cup apple cider vinegar
  • 1/4 each small yellow onion, chopped
  • 1/4 cup mayonnaise
  • 1 tsp mustard
  • 1/2 each lemon, juiced
  • 2 tsp fresh cracked black pepper
  • 2 tsp kosher salt (to taste)

Directions:

  1. Mix all ingredients together well.


Kale Slaw with Lemon Dressing (yields 4-6 servings)

Ingredients:

  • 3 bunches black kale, shredded
  • 1 bag shredded cabbage
  • 2 avocados, pureed
  • 2 lemons, juiced
  • 1 tbsp tahini paste
  • 1 tbsp champagne vinegar
  • Kosher salt
  • Freshly cracked black pepper

Directions:

  1. Mix all ingredients together. Set aside to allow dressing to soak in for at least a few minutes before serving.

Richard Blais Recipe Image of Kale Slaw with Lemon Dressing


Richard Blais Recipe Image of Potato Salad with Horseradish Kefir Ranch

Potato Salad with Horseradish Kefir Ranch

Ingredients:

  • 1 bag (2lbs) marble potatoes, cooked & cut in half

For Horseradish Ranch

  • 1/2 cup Kefir yogurt
  • 1/2 cup mayo
  • 2 tbsp bacon drippings (optional)
  • 2 tsp coconut aminos (optional)
  • 1/2 tbsp horseradish
  • 1 tsp dried dill
  • 1/2 tsp dried granulated onion
  • 1/2 tsp dried granulated garlic
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 lemon, juiced
  • 1 tbsp sliced sundried tomatoes
  • 2 tsp red wine or sherry vinegar
  • 1 tsp black pepper
  • 1 tsp salt

Directions:

  1. To cook potatoes, cover with cold salted water in a large pot. Bring to a boil, turn down to a simmer and cook until softened, or a knife slides easily through the potato. This should take 8-12 minutes.
  2. Strain potatoes from water, allow to cool completely and cut in half lengthwise.
  3. Mix all other ingredients in a mixing bowl to make dressing.
  4. Top with chopped parsley.


Artichoke & Spinach Dip

Ingredients:

  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tbsp minced onion
  • 1 bag (12-16oz) spinach, pulsed in a food processor or chopped
  • 1 jar (12- 16oz) cooked artichokes, chopped
  • 1/2 tsp chili flake
  • 8 oz cream cheese, or cashew cream
  • 4 oz mozzarella, shredded
  • 4 oz greek yogurt
  • 1/4 cup pecorino romano cheese, grated

Directions:

  1. Heat olive oil in a pan, add garlic and onion and sweat until translucent, about 30 seconds. Season with salt and pepper.
  2. Add spinach and artichokes and cook, until all spinach is wilted and the liquid has evaporated.
  3. Reduce heat to low and add all other ingredients.
  4. Stir until the cheese is melted and all ingredients are incorporated.
  5. Spoon into bowls and serve with salt and vinegar chips, or chill for a cold dip.

Richard Blais Recipe Image of Artichoke & Spinach Dip

 

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Celebrity Chef Richard Blais