Growing up in an Italian and Greek household (yes, I’m exactly half and half and it’s super fun!), I was pretty much forced to love food.
Luckily, I happen to not only thoroughly enjoy eating, but also cooking. My grandmas and mom taught me that cooking is so much more than a chore, it’s feeding the ones you love and making memories around the table that will last a lifetime. I’m so blessed to be able to carry on their cooking skills and create a million more memories with my own little family. In 2016, I decided to share my love for eats with the world and started my blog, Marina Makes (marinamakesblog.com).
It’s been a true adventure recipe testing, being creative with cooking and revisiting some of my family’s classic dishes.
Over the past several months, it’s been a joy seeing Night In Box subscribers take the time to make my recipes and enjoy what they make. Creating fun and themed menus for all of you has been a dream and this month has been one of my favorites!
Brunch is by far my favorite meal. If I could, I would enjoy sweet and savory breakfast food every day! Putting this menu together was super fun - it's a mix of healthy and not-so-healthy because you have to indulge a little at brunch. Happy eating!
We would LOVE for you to share pictures enjoying your dinner!
Tag #datenightinbox & #marinamakeseats
We understand that your TIME is valuable! If you choose to make any of the recipes below you can print out a complete shopping list! Enjoy!
Beverages
Blood Orange Mimos
INGREDIENTS
- 1/4 cup of blood orange juice (or grapefruit juice)
- 1/4 cup of prosecco
DIRECTIONS
Pour the blood orange juice in a glass and top
with prosecco.
Sparkling Blood Orange Juice
INGREDIENTS
- 1/4 cup of blood orange juice (or grapefruit juice)
- 1/4 cup of club soda
DIRECTIONS
Pour the blood orange juice in a glass and top with club soda.
- Main Course
Kale and Goat Cheese Scrambled Eggs
INGREDIENTS/SUPPLIES
- 2 tablespoons of olive oil
- 2 cups of thinly sliced kale
- Salt
- Pepper
- 6 large eggs
- 2 oz of goat cheese (dairy-free or vegan option: dairy-free ricotta)
DIRECTIONS
In a medium frying pan, heat the olive oil over medium heat. Add the kale and stir to coat it in the olive oil.
Add a couple of pinches of salt and pepper, stirring to mix. Cook for 5-7 minutes or until the kale
is wilted.
While the kale is cooking, crack the eggs in a medium bowl and whisk for a minute or two with a fork or whisk. Add a couple of pinches of salt and pepper and set aside.
When the kale is wilted, add the eggs, keeping the heat at a medium/medium-low. For creamy eggs, you want to cook the eggs low and slow. Stir until cooked through.
When the eggs are cooked through, remove from the heat and gently stir in the goat cheese. Sprinkle with additional salt and pepper
Candied Bacon
INGREDIENTS/SUPPLIES
- 4 slices of bacon (vegetarian option: vegan bacon)
- 2-3 tablespoons of light brown sugar
- Cinnamon
- 2 tablespoons of maple syrup
- Parchment paper
DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place bacon
on top.
Sprinkle each slice with brown sugar and a pinch or two of cinnamon. Bake the bacon for 20-30 minutes, checking it often.
When the bacon is crisp, take it out of the oven and let it cool for five minutes. Brush with maple syrup and enjoy.
Enhance your Belgian Waffles
Belgian Waffle Toppings
(Maple Syrup and Whip Cream with Chocolate Chips)
INGREDIENTS/SUPPLIES
- Maple Syrup
- 1 cup of heavy whipping cream (vegan option: coconut cream)
- 1 tablespoon of sugar
- 2-3 tablespoons of mini semi sweet chocolate chips
DIRECTIONS
To make the whip cream, add heavy whipping cream and sugar to a medium-sized bowl. Using a hand mixer, whip the mixture until stiff peaks form, about 2-3 minutes.
I recommend topping the waffle with maple syrup, then the heavy whipping cream and sprinkling chocolate chips on top.
