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Brunch, Bellinis and Besties

Haylie Duff's Real Girls Kitchen

Girl, let’s brunch! Haylie plans a Sunday fun day for all her girlfriends, complete with the Mr. C's famous bellinis and a très chic tablescape from Vintageweave. To please the picky eaters andthe gluten allergies, Haylie plans to make Quinoa Bites, Tuna with Creme Fraiche and parfaits. It’s going to take the help of all Haylie’s girlfriends and some serious girl power to bring the dishes, drinks and decor for the perfect boozy brunch!

Recipes in this Episode


2 ripe white peaches, skins on

2 tablespoons fresh lemon juice

½ bottle of Prosecco

¼ handful of mint for garnish

Pit and chop peaches and place in blender. Mix all dressing ingredients together in a jar. Add fresh lemon juice and blend until you get a smooth consistency.

Pour peach puree into serving glasses. The glasses should be filled 1/3 puree and 2/3 Prosecco. Garnish with fresh mint leaves and serve.


2 cups old fashioned rolled oats

1 cup sliced almonds

3 tablespoons coconut oil

3 tablespoons honey

1 tablespoon vanilla extract

1 cup roughly chopped organic dried cherries

1 ground cinnamon

1 pinch of salt

Heat oven to 350 degrees.

Line a baking sheet with parchment paper.

Combine oats and sliced almonds in a medium bowl.

Melt coconut oil in separate bowl then combine remaining ingredients.

Pour coconut oil and honey mixture over oats then mix.

Transfer granola to baking sheet and spread into one layer.

Bake 20 to 30 minutes, stirring granola every couple minutes. Check often to make sure it’s browning evenly.

Remove from oven let cool, toss roughly chopped dried organic cherries into mixture


2 eggs

1 cup cooked quinoa

2 tablespoons goat cheese

1 cup roughly chopped spinach

1generous pinch sea salt

1 generous pinch freshly ground black pepper

1 extra goat cheese to place on top about ¼ teaspoon on each

Preheat oven to 350 degrees.

Beat eggs together in large bowl.

Add all other ingredients in bowl and mix together.

Fill mini muffin pan ¾ of the way full with mixture and add extra dollop of goat cheese on top and a bit of freshly ground pepper on top

Bake for 7-9 minutes.


1 can high grade tuna in water (yellow fin or albacore)

2 tablespoons creme fraiche

2-3 fronds of dill

2 eggs (medium boiled

1 handful of mini heirloom tomatoes sliced in half

1-2 thinly sliced caper berries in rounds (depending on size)

Generous pinch of Salt

Generous freshly ground pepper

Drain Tuna. Mix Tuna and crème fraiche in small bowl and add the leaves of about 2 fronds of dill and add salt and pepper. Boil two hardboiled eggs, about 8 minutes and place in a ice bath. Yolks should be solid but still a little runny in the middle.

Place tuna salad on a plate and sprinkle halved tomatoes on top. Peel eggs and cut in half and place on top as well. Scatter caper berries on top. Garnish with dill and freshly ground black pepper.