Chicken Cordon Bleu Croissant Sandwich with Balsamic Honey Mustard

Serves 1

• 2 Tbsp. Extra Virgin Olive Oil
• 1 tsp. Herbs de Provence
• 1 tsp. Kosher Salt
• ½ tsp. Black Pepper
• 2 Tbsp. Balsamic Vinegar
• 1 Small Boneless, Skinless Chicken Breast, fat removed
• 1 Tbsp. Olive Oil

• 1 Croissant
• 1 oz. Deli Ham, thinly sliced
• 2 Slices Gruyere Cheese (or Swiss)
• Thinly sliced Red Onion (optional)

• 2 tsp. Honey
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Balsamic Vinegar
• Pinch Herbs de Provence
• Salt & Pepper, to taste

Pull-Apart Monkey Bread with Raisins, Walnuts, and Berry Coulis

Serves 4-6

• 4 cans Biscuits (butter/buttermilk)
• ½ cup Granulated Sugar
• 2 Tbsp. Cinnamon, ground
• 1 cup Brown Sugar, packed
• ¾ cup Butter, unsalted (1½ sticks)
• ½ cup Raisins, optional
• ½ cup toasted nuts, optional
• Berry Coulis (recipe below)

1. Preheat oven to 350F; grease a 9-10” round Bundt Pan.
2. In a small bowl, mix granulated sugar with cinnamon.  Cut each biscuit into quarters/sixths and dip in the cinnamon-sugar to coat.
3. Layer coated pieces into greased pan, adding raisins and nuts if desired, in between layers of dough.
4. Melt butter with brown sugar – bring to a boil over medium heat and boil about 1 minute.  Pour butter mixture evenly over biscuits.
5. Bake 30-35 minutes, then remove pan.  Cool in pan 10 minutes, then turn out onto plate and serve with Berry Coulis.

Berry Coulis

Serves 4-6

• 1 12oz. bag frozen Mixed Berries, thawed
• ½ cup Granulated Sugar
• 1 Vanilla Bean, scraped
• ¼ cup Lemon Juice (from 1 lemon)
• Pinch Salt

1. In a non-reactive saucepan, combine berries with sugar.  Let macerate 5 minutes.
2. Add vanilla, lemon juice, and salt; bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.
3. Remove from heat and strain, pressing down on solids to extract all the liquid.  Cool slightly and serve.

Turkey & Avocado Eggs Benedict with Chorizo/Chipotle Hollandaise

Serves 4

• 8 Eggs
• 1½ quarts Water
• 1 fl.oz. Distilled Vinegar
• 8 oz. Roasted Turkey Breast, sliced
• Olive Oil
• 1 Avocado
• 4 English Muffins, split
• Chorizo/Chipotle Hollandaise (Recipe Below)
• Cilantro, to garnish

1. Heat Water and vinegar in a saucepan over medium-high heat.  Bring to a boil, then reduce to just over a simmer.
2. Crack each egg into a small cup, then pour each egg gently into the simmering water.  Poach until whites are set, and yolks begin to set up – about 4 minutes
3. While eggs are poaching, lightly toast English muffins, and grill turkey in a small amount of olive oil in a skillet/sauté pan, lightly browning each side.
4. Transfer one slice of turkey to each muffin half.  Top with one poached egg and some of the hollandaise.
5. Quarter the avocado, and slice each quarter thinly.  Split each quarter in half and place on top of muffins.  Sprinkle with cilantro.

Chorizo/Chipotle Hollandaise

Serves 4

• 1 Lb. Chorizo (pork)
• ½ Red Onion, minced
• ¼ cup Lime Juice
• 1 oz. Tequila
• 4 Egg Yolks
• ½ tsp. Tobasco (or other hot sauce)
• ½ tsp. Worchestershire
• 1 cup Butter, melted (unsalted)
• 1-2 Tbsp. Chipotle Puree (chipotles in adobo blended to a paste)
• Salt & Pepper, to taste
• ½ bunch Cilantro, chopped

1. In a medium sauté pan, render chorizo, breaking up.
2. In another sauté pan, combine lime juice, onions, and tequila.  Bring to a boil, then reduce over medium heat to about 2 Tbsp.  Remove from heat (optionally, strain).
3. In a mixing bowl, whip egg yolks until foamy.  Add reduction and place over a double boiler and whisk until ribbons form.
4. Continue whisking and stream in most of the melted butter, whisking to emulsify.  Continue whisking and work in Tobasco, Worchestershire, chipotle puree, and chorizo.  Whisk in remaining butter if needed to thicken.
5. Adjust seasonings, and whisk in cilantro.  Hold warm until ready to serve.

Cap’n Crunch French Toast

Serves 4

• 8 Slices Thick Cut Bread
• 2 Eggs
• 1 cup Heavy Cream
• 1 cup Milk
• 1 tsp. Salt
• 1 tsp. Cinnamon, ground
• 1 Vanilla Bean, scraped
• 1 fl.oz. Grand Marnier, optional
• About 3 cups Cap’n Crunch
• Butter or cooking spray
• Maple Syrup, to serve with

Heat a griddle pan over medium heat.

1. In a mixing bowl, combine eggs, cream, milk, salt, cinnamon, and scraped vanilla bean, and optional Grand Marnier.  Whisk well to combine and transfer to pie pan deep enough to dip bread slices.
2. In a small saucepan, combine maple syrup with scraped vanilla beans and bring to a simmer, but do NOT boil.  Strain before serving, but keep warm.
3. In a large zip-top bag, place cereal and crush with rolling pin.  Transfer cereal to a plate to dredge the toast.
4. Place each slice of bread in the custard , turning well to coat.  Then drain off the excess liquid and place into crushed cereal, turning to coat well.
5. Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
6. When cooked, remove from heat and cut in half diagonally.  Serve with vanilla infused maple syrup.

Meal-on-a-Stick Garnish (for Bloody Marys)

• Salami, cubed
• Pepper Jack Cheese, cubed
• Garlic/Jalapeno Stuffed Olive
• Mini Mozzarella (ciliengine)
• Pepperoncini

Shrimp, Okra, and Tomato Sauté over Cheesy Grits

Serves 4

• ½ Lb. Bacon, chopped
• 1 Red Onion, chopped
• 6 Roma Tomatoes, cut into large, but bite-sized pieces
• 1 Lb. Bag Frozen, cut Okra, thawed
• 2 Tbsp. Flour
• 1 tsp. Cumin Seed
• 1 tsp. Red Chile Flake
• 1 tsp. Cayenne
• 1 tsp. Garlic Powder
• 1 Lb. Shrimp (21-25), peeled & deveined
• Chicken Stock, as needed
• Salt & Pepper, to taste
• Cheesy Grits (Recipe Below)

1. In a small, dry skillet, toast spices until fragrant, then cool and transfer to a spice/coffee grinder and grind to a powder.
2. Heat a skillet over medium heat, add bacon and stir occasionally, rendering out fat and browning bacon.  Remove back pieces to a paper-towel lined plate.
3. Add onions to skillet and cook until translucent, about 3 minutes.  Add tomatoes and cook 1 minute more.
4. Stir in thawed okra and cook 1-2 minutes more.  Add flour and whisk well to incorporate.  Cook about 2 minutes more, to cook out the raw flour taste.
5. Add some of the chicken stock (about ½ cup) and whisk well to incorporate.  Add shrimp and stir.  Allow to cook in the liquid 4-5 minutes until opaque.  Thin out with more chicken stock as needed.
6. Season with salt & pepper to taste. Serve over cheesy grits.

Cheesy Grits

Serves 4

• 2 cups Cold Water
• ¾ cup White Grits (instant)
• 1 tsp. Kosher Salt
• 2 oz. Cheddar Cheese, coarse shred (about 2/3 cup)
• 1 oz. Parmesan Cheese, fine shred (about ½ cup)

1. Whisk together water, grits, and salt in a heavy saucepan and bring to a boil, whisking constantly.
2. Reduce heat to a simmer, and stir frequently until thick (5-10 minutes)
3. Remove from heat and stir in cheeses.  Serve.

Basil Red Sangria

Basil Red Sangria

On an especially hot day, whip up a batch of this refreshing cold cocktail to sip in the summer sun! The basil helps to flavor the sangria, without being too overpowering. Don’t have Syrah on hand? Substitute your favorite fruity red wine for it instead! This can also be pretty tasty as a white Sangria too!  Try using fresh summertime peaches and apricotsfor a less tannic drink.

• 2 Bottles Syrah
• 2 Granny SmMith Apples
• 2 Gala Apples
• 2 Navel Oranges
• 1 Bunch Fresh Basil
• 1 quart Apple Juice (unsweetened)
• 1 quart White Grape Juice
• 3/4 cup Granulated Sugar

1. Chop the apples, reserving the cores.  Slice oranges thinly, reserving the ends with apple cores.
2. In a small pot, combine apple cores, orange ends, 1/2 the basil, sugar, and 1 cup of each of the juices.  Heat to a boil, then reduce to a simmer and cook for 10 minutes.  Strain syrup and reserve.
3. While syrup is cooking, in a carafe/pitcher, combine the wine, apples, orange slices, and remaining basil.  Stir in remaining juices and syrup, stirring well to combine.
4. Store in refrigerator until ready to serve. (it’s best when it has had at least 24 hours for flavors to meld well before serving)

Seasonal Fruit & Honey-Yogurt Parfait

Serves 4

• 4 Peaches, washed & pitted
• 12-16 Strawberries, stemmed
• 2 cups lo-fat Plain Yogurt
• 1 Vanilla Bean, scraped (or 1 tsp. Vanilla Extract)
• ½ cup Honey
• Pinch Kosher Salt
• Pinch Cinnamon, ground

1. Whisk together the yogurt, vanilla bean, honey, salt, and cinnamon until combined well.  Chill until ready to serve.
2. Slice the strawberries and cut the peaches into bite sized chunks.
3. In a glass, layer some yogurt, then peaches, then strawberries. Repeat and top with last drizzle over the top of the fruit.

Feel free to change up the fruits with whatever is in season locally, and that fruits/flavors you enjoy.  Wanna really boost the flavor?  Add a shot of Grand Marnier to the yogurt sauce!

Creamy Tarragon Chicken Breast with Zucchini Pappardelle

Serves 4

• 4 Chicken Breasts, boneless & skinless
• 3-4 Medium Zucchini
• ½ Red Onion, sliced thin
• 8 Romas, halved and seeded
• 2 Tbsp. fresh Rosemary, minced
• 2 Tbsp. fresh Thyme, minced
• 2 cups Lo-fat Plain Yogurt
• 3 Tbsp. fresh Tarragon, minced
• 4 cloves Garlic, minced
• Olive Oil
• Heavy Pinch Cayenne Pepper
• Pinch Smoked Paprika
• Pinch Garlic Powder
• Kosher Salt & Black Pepper

1. Preheat grill to medium-high, and broiler to high.
2. In a mixing bowl, combine yogurt, fresh tarragon, paprika, and garlic powder.  Whisk well to combine.  Reserve.
3. Combine ½ cup olive oil with ¼ of the minced garlic, salt & pepper, whisking well to combine.
4. Trim chicken of any excess fat, and butterfly pieces out so they lay relatively flat.  Add chicken to garlic oil mixture and reserve until ready to cook.
5. Wash zucchini and trim off top and bottom ends.  Using a mandoline, slice lengthwise into 1/8^th inch thick strips, cutting only until you begin to see seeds.  Then rotate a quarter turn and repeat until you have sliced all four sides. (if you do not have a mandoline, you can slice the zucchini by hand…just be careful)
6. Cut each of the seeded tomato halves into six bite sized pieces.
7. In a large mixing bowl, combine ½ cup olive oil with the rosemary, thyme, remaining garlic, cayenne pepper, and salt & pepper.  Add all of the zucchini strips, tomato halves, and sliced red onion and toss well to coat.  Remove from bowl, draining excess oil, and transfer to a single layer on a baking sheet.
8. Grill chicken over medium-high heat for about 4-5 minutes per side.  Remove from grill directly into the bowl of yogurt sauce.
9. Broil veggies on highest rack of oven under high broiler for about 5 mnutes, then mix well and turn, lay out in another single layer, and broil about 3-5 minutes, or until zucchini is tender.
10. Remove chicken breast from yogurt sauce and reserve.  Toss the broiled veggies in the sauce and then transfer to serving plates.  Place one of the chicken breasts on top of each pile of veggies.
11. Drizzle any remaining sauce over the plates and serve while still warm.

Black Mussels in Spicy Tomato & Fennel Brodo

Serves 4

• Olive Oil
• ½ Red Onion, minced
• 2 cloves Garlic, minced
• 1 Red Jalapeno, seeded & minced
• 1 tsp. Crushed Red Chile Flakes
• 1 cup Red Wine
• 6 Roma Tomatoes, peeled, seeded, and diced
• 1 bulb Fennel, diced
• 1 quart Vegetable Stock
• 1 ½ lbs. Black Mussels, cleaned and de-bearded

Garnish:

• Italian Parsley, chopped
• Sliced Bread, lightly toasted (optional)
• Shaved Parmesan (optional)

1. In a large skillet (that has a lid), heat the olive oil over medium-high heat.  Saute onion, garlic, and jalapeno 2-3 minutes.
2. Add the chile flakes and fennel, and sauté 2 minutes more.
3. Add in the tomatoes. Saute 1 minute more, then deglaze pan with red wine.  Reduce wine to 1-2 ounces.
4. Add stock; bring to a boil, then reduce to a simmer for about 10 minutes over low heat.
5. Cover, and bring back up to a boil.  Remove cover and add mussels; cover and cook until most of the shells are open, about 3 minutes.
6. Once most of the shells are open, reduce heat to a simmer, and cook 1 minute more (hopefully the rest of the shells have opened).  Remove from heat.
7. Divide the mussels between serving bowls, being careful to discard any that have not opened.  Ladle broth over each bowl; sprinkle with parsley, and serve right away. (with a separate bowl for the shells) [you can shave cheese over the finished dish, and serve with toasted bread, for a richer dish]