Rocky Road Brownies

A fantastic treat for any occasion.  Bake sales, pot luck parties, etc.  Everyone LOVES LOVES LOVES a great brownie.  For those with nut allergies omit the nuts and they still come out just as delicious.  As a busy mom I do cheat on occasion, they definitely do not come out as tasty when I use the box mix for the base, but in a pinch you can still get good results and a fabulous looking treat.  Our recipe below will make you want to kick the box mix to the curb, however.  

Rocky Road Brownies

Ingredients:
4 (1 oz) squares unsweetened chocolate

1 cup butter

4 large eggs

2 cup sugar

2 tsp vanilla

1 cup flour

1/4 tsp salt

1 cup chopped almonds (optional)

About 1 1/2 cups small marshmallows

1.  Pre-heat oven to 350 degrees.

2.  Melt chocolate squares and butter in microwave (start with 45 seconds and then stir, if more times is needed then melt for 15 additional seconds at a time).  Let cool.

3.  Beat eggs until thick and lemon colored.

4.  Gradually add sugar, beating thoroughly, until batted is smooth and light.

5.  Stir in melted butter and chocolate.  Add vanilla.  Mix well.

6.  Sift flour and salt and add to batter.

7.  Fold in nuts.

8.  Pour batter into greased 8 inch square pan*.  Cook in oven for 20-25 minutes (until top is shiny and crust has formed).  Remove from oven and place marshmallows over top of brownies in an even layer.  Set your oven to broil and return brownies topped with marshmallows to oven for about 2 minutes or until marshmallows turn golden brown.  It's important to keep watch because the marshmallows will brown quickly.  Remove brownies and let cool before slicing.

*Note:  If you have a pre-sectioned "brownie pan" this is a great time to pull it out. You can also use a 12 cup cupcake pan for individual sized portions (bake 15-20 minutes).

Baked Benedict Cups Done Two Ways

For a simple twist on a classic this gives a gourmet breakfast a pleasant twist for not only those enjoying the meal but also the chef who prepares it.  Your family and guests will feel very pampered and everyone will think you spent hours slaving away to make an amazing breakfast.  For those who like the extra special touch of hollondaise sauce, you can serve it on top or on the side.  A perfect start to a perfect morning.  Given that the recipe makes a approximately 8 cups, I like to divide the options and make a few of each.  Detailed below are the Florentine and the Bacon Bakes.  You can also do them using fruit.  Simply use the same baking instructions but fill with cherries, bananas, strawberries, etc. and top with some Nutella and you have an amazing addition to your breakfast.

The Florentine Baked Benedict

1 Tube of Pillsbury Big and Flaky Crescent Rolls 

8 slices of Canadian bacon

24 leaves of baby spinach

8 eggs

Hollandaise Sauce (optional)

Remove the Pillsbury dough from tube.  Spray a muffin pan with Pam Original Spray.  Separate the triangles per their perforations and roll out slightly.  Press one "triangle" into a muffin tin being sure to line the cup fully.  Next add one slice of Canadian bacon and then 3 leaves spinach.  Crack one egg into the well of the "cup".  Bake in oven at 350 degrees for approximately 15 minutes until the pastry is cooked through and golden brown on edges.  Serve warm with hollandaise sauce over the top if desired.

For this option the rules are the same as in the above instructions for the most part, only the bacon changes the taste to a completely different dish.  A bit more labor intensive as you cook the bacon a bit first, but worth the extra effort!

The Bacon Benedict

1 Tube of Pillsbury Big and Flaky Crescent Rolls 

8 slices of bacon

8 eggs

Hollandaise Sauce (optional)

In a non-stick pan, cook bacon over medium heat until crisp but still flexible.  It will continue to cook in the following steps.

Remove the Pillsbury dough from tube.  Spray a muffin pan with Pam Original Spray.  Separate the triangles per their perforations and roll out slightly.  Press one "triangle" into a muffin tin being sure to line the cup fully.  

Place 1-2 slices of bacon in each pastry lined cup.

Crack one egg into the well of the "cup".  Bake in oven at 350 degrees for approximately 15 minutes until the pastry is cooked through and golden brown on edges.  Serve warm with hollandaise sauce over the top if desired.

Star Spangled Fudge

This is a great recipe for any holiday simply change up the colors of food dye depending on what you are celebrating.  Nuts make a great addition as well.  Simple and festive this makes a colorful splash at a desert table, hostess gift, or holiday present.

Star Spangled Fudge

1 small jar marshmallow Fluff
1 small can (5oz) evaporated milk
3 cups sugar
1 teaspoon vanilla extract
3/4 cup salted butter (1 1/2 sticks)
3 bars (4 oz each) white baking chocolate, chopped (Ghirardelli makes a great one for this)
Food coloring (red and blue for what is pictured here)
Dusting glitter or sprinkles (optional)

In a saucepan combine milk, sugar, and butter.  Stir over medium heat and bring to rapid boil.  Continue to boil for approximately 4 minutes.

Remove from heat and stir in the vanilla, chocolate, and Fluff.  (If you add nuts add them here, unless you only want them in one layer of the colors then add them in step below with food coloring.)

Once combined, separate into 3 mixing bowls.  In one, add the red food coloring, in another add the blue.  Leave the third one with no color for the white.  (Depending on how deep you want your color will depend on how many drops of coloring to use.  I used 10-15 depending on the color as some colors will be a deeper hue.  Add more if you want darker and less for lighter to your preference.)

In a square pyrex dish (8x8 inch) poor red colored fudge in first and spread.  Next add the layer of white fudge being sure to spread over entire surface.  Last add the blue on top and again be sure to spread over entire surface.  Take a knife and drag through the three layers of fudge in swirling motion to create a slightly mottled look.

Top with dusting sugar or sprinkles if desired.

Salmon (or Chicken) with Green Beans, Leeks, Mushrooms, and Tomatoes in Light Cream Sauce

One of my favorite classic dishes.  I love this over salmon, but it accompanies chicken just as well.  Versatile for any season, elegant yet simple to make.  It will make you look like the rock star of the kitchen.  You can use asparagus instead of green beans, alternate the types of mushrooms or leave them out entirely.  I add fresh tomatoes from the garden when they are in season but omit them when they are not.  For summertime, I use less cream to keep the dish light.  During the winter I will substitute Devonshire Cream (Triple Cream) for the whipping cream to make the dish more comforting during those cold spells.  You may add herbs to the dish at the last minute (for fish thyme, basil, oregano) and for chicken you can use the same herbs or even add some marjoram or sage.  The options are endless and do what is best for your taste.

Salmon with Green Beans, Leeks, Mushrooms, and Tomatoes in Light Cream Sauce

1 recipe BVC Basic Oven Roasted Salmon (Note:  You may substitute a chicken breast or cutlet)

8 oz green beans, topped and tailed

8 oz mushrooms, sliced (morel, shiiataki, cremini, baby bella - any variety will be nice)

1 leek, julienned (white part only)

1/2 cup dry sherry (or 3/4 cup white wine)

1 cup heavy whipping cream (or 1x 6 oz jar Devonshire Cream)

2 Tablespoons butter

1 Tablespoon olive oil

Salt and pepper to taste

1 teaspoon herbs (basil, thyme, oregano, marjoram or sage - see above suggestions), optional

In a saucepan, melt butter and oil over medium heat.  Add the leeks and stir until softened.  Reduce heat to low, cover the pot and sweat the leaks for approximately 10 minutes.  Leeks should not color.  Increase the heat and add the sherry.  Reduce by half.  Add the green beans and cook approximately 2 minutes.  Add the cream and continue to reduce by half or until mixture coats the back of a spoon.  Add the mushrooms and cook until just softened.  Salt and pepper and add herbs if desired.  Serve over BVC Basic Oven Roasted Salmon or over a seared chicken breast.

The BVC Sparkler

This festive drink is sure to be a hit at any gathering.  On a hot day it is light and refreshing and before you know it you will be asking for a refill.  The pop rocks add a little surprise and extra snap to the drink.  The red, white, and blue ice cubes are a nice touch and when they melt the fresh fruit adds to the scrumptious flavor of the drink.

The BVC Sparkler

Ingredients

4-5 big slices of watermelon (you basically want enough to fill the shaker to the top)

2 oz watermelon vodka

2 oz lemonade

1 oz Triple Sec

Champagne or sparkling wine (you want to use a nice white brut champagne.  We used Laurent-Pierrier)

Pop rocks (watermelon or strawberry flavor)

Honey

1.  Muddle the watermelon in a shaker.  Add watermelon vodka, lemonade, and Triple Sec.  Fill shaker with ice and shake vigorously for 30 seconds. 

2.  Take your a Collins glass and lightly put honey around the rim.  Lay rim in the pop rocks.  Fill glass with the red, white, and blue ice cubes.  Pour watermelon mixture over ice cubes.  Top with champagne.

To Make the Ice Cubes:

blueberries

strawberries, sliced in half and then into thirds

water

ice cube tray

1. In each slot in the ice cube tray put about 2-3 blueberries and about 3 slices of strawberries.  Fill tray with water and let sit in freezer for a few hours.  Best to do this the night before.

**If you are having a big gathering of people you can make this in larger batches.  The proportions for a large batch are as follows

8-12 big slices of watermelon, muddled

2 cups watermelon vodka

2 cups lemonade

3/4 cup Triple Sec

1. Combine all ingredients in a pitcher or punch bowl.  Add red, white, and blue ice cubes.  Leave a bottle of champagne next to the pitcher so people can add their own to the drink (leave a note card next to the champagne instructing people to top their drink.  You can rim some Collins glasses ahead of time with pop rocks and have them sitting out.  

BVC Basic Oven Roasted Salmon

A simple and easy method to cook salmon in the oven.  This makes a great base for many recipes, whether you decide to add a marinade to the salmon or top with a delicious sauce or simply some lemon and seasoning.  Basics are always needed and this one will be sure to be one of your favorites.

BVC Basic Oven Roasted Salmon

1 salmon fillet (skinless and boneless preferrably), approximately 1-2 pounds

juice from one lemon

4-6 Tablespoons olive oil

Salt and Pepper to taste

Preheat oven to 425 degrees

Line a baking sheet with non-stick aluminum foil.  Place salmon on baking sheet.  Drizzle with olive oil, lemon juice.  Salt and pepper the salmon fillet.  Bake in oven 10-15 minutes until done as desired.

Beer Steamed Lobster Tails

For this recipe I really like using a smaller tail, about 6-8 oz in weight, such as rock lobster, but you can do the jumbo Alaskan tails as well.  Whatever is freshest and best at your market will work great with this method.  They come out PERFECT EVERY TIME!  No fishy taste, they cook fast (~8 minutes), and the beer helps bring out the sweetness of the lobster.  Use a lighter colored beer, such as a pilsner, but steer clear of the Miller and Coors type brands.  You only need one bottle for 3-4 small tails.  If your steamer pot is larger you may need 1 1/2 - 2 bottles.  Caution, as the beer bubbles up more than water when boiled and it comes to a boil fast, so keep a watchful eye.  If it bubbles into the steamer portion just slightly, that is ok, but ideally no liquid in the steamer portion.  This can be used for frozen as well as fresh or thawed tails.  If you use another shell fish, just be aware to adjust the cooking time appropriately.  Larger and meatier tails need more time, smaller fish (ie. shrimp) need less time.

Beer Steamed Lobster Tails

3 or 4 lobster tails, approximately 6-8 oz each

1-2 bottles of beer (for a steamer pot that is approximately 3-4 inches deep and the steamer insert about 8 1/2 inches diameter, use one bottle of beer.  Anything larger may need more)

1.  For easier serving, using sharp kitchen shears, cut a seam from the fat meaty end of the lobster down to where the tail flap attaches.  Cut this seam on the top of the shell.  If you want your lobsters to remain completely flat and not curl, use a wooden skewer and poke through, top to tail, to keep the lobster from bending when steamed.

2.  Poor beer into bottom half of steamer.  Place the steamer insert on top and cover with lid.  Bring to boil over high heat.  This will only take a few minutes. 

3.  Place lobster tails in the top steamer section and cover with lid.  Steam over medium heat, approximately 8-10 minutes for frozen tails or 6-8 minutes for fresh or defrosted tails, until the shell is a bright red and the meat opaque.

4.  Serve immediately if serving hot.  If serving cold (seafood platter or salad) or using the lobster in conjunction with another warm dish (ie. pasta, risotto, etc.) place lobster tails immediately into ice bath to cool quickly and refridgerate until ready to serve or add to another dish.

Tricolore Bowtie Pasta Bake with Spinach, Tomato, and Artichokes

A fun and colorfully festive dish that is easy to prepare and that everyone enjoys.  I have never been a fan of artichokes myself, but in this combination the flavors mix well and converted me to an artichoke fan.  Should you not find easily any bowtie pasta that is colored (Rao's makes a great dried bow tie in the traditional three red, green, and white) then opt for your favorite pasta.  A bowtie, shell, fusilli...any of these type of cuts will work well with the dish.  The artichoke gives a nice "lighter" taste for summer but can stand up to being a great winter dish as well.

Tricolore Bowtie Pasta Bake with Spinach, Tomato, and  Artichokes

2 small jars (7.5 oz each) of marinated artichokes, drained and quartered

1 large can (28 oz) diced tomatoes, drained

10 oz spinach, washed and chopped (you can use frozen but be sure to defrost and drain as well as possible)

1 package of pasta (bowtie)

1 lb chicken breast

4 TBSP flour

6 TBSP butter

3+ cups heavy cream or whole milk

2 garlic cloves, crushed

½ small sweet onion, chopped

2 cups cheese (Monterey jack, mozzarella, white cheddar, swiss – any combo), shredded

¼ cup parmesan cheese

2 Herb Ox chicken bouillon cubes

Boil water and cook chicken approximately 20 minutes.  Drain, chop, and combine with tomato, spinach, and artichokes.

Cook pasta 2 minutes less than instructed cooking time on package.  Drain and combine with chicken mixture.

While prepping the above make the sauce.  Melt 4 tbsp butter and briefly sauté garlic and onion (~30 seconds to one minute).  Add flour to make roux.  Slowly add the cream/milk until desired consistency.  Make sure slightly more liquid than thick.  Add bouillon cubes.  Add 1-1 ½  cup of shredded cheese mixture and stir until melted.  Poor over and combine with pasta and chicken.  Put into casserole dish, top with remaining cheese and parmesan.  Dot with butter (optional) and bake in preheated oven at 350 degrees, 30 minutes, and then broil until browned on top.

Tomato and Burrata Salad with Kahlua Glazed Pecans

A very simple (ridiculously simple) yet tasty treat for summer.  Once you have a batch of our Kahlua Glazed Nuts made, there is such a variety of treats you can make with them from salads to main dishes and desserts.  The fresh crispness of the veggies and the smooth creaminess of the cheese on this salad pair well with the sweeter flavor and texture of the nuts.  Use a simple dressing with this salad as suggested in the recipe below.  Top with as much or as little of the burrata cheese as you like, same with the nuts.  For each salad I used the cheese from one 4 oz ball of burrata.  Although you can use the casing, the texture for the salad is best if you remove the outer layer and just use the creamy inside of the cheese.

Tomato and Burrata Salad with Kahlua Glazed Pecans

2 cups baby greens (arugula, frisee, spring mix all work well)

2  tomatoes, sliced (pictured here were Kumato Tomatoes, but your favorite will work well)

4-8 oz burrata cheese 

1/2 navel orange, juiced (approximately 2 Tablespoons)

1/4 cup Extra Virgin Olive Oil 

salt and pepper to taste

BVC Kahlua Glazed Nuts
Reduced balsamic vinegar (optional)

1.  In a small bowl, whisk together the orange juice with the olive oil.  Toss the lettuce with the dressing and salt and pepper to taste. 

2.  Arrange lettuce bed on two plates.  Scoop out the burrata cheese from its casing and place in center of lettuce.  Scatter tomatoes around the side.  Top the cheese with the Kahlua Glazed Nuts.  If using, drizzle lightly with reduced balsamic vinegar.

Cherry "Bombs"

Another fun and festive concoction for your upcoming holiday.  These can be made with any color jello combination and marinated cherries (Maraschino cherries are the easiest go to pick for these).  Kiddie version and the adult jello shot recipes are included.  Dress them up with a bit of whipped cream or leave them as they are.  Delicious both ways.  Malibu Rum was our preferred liquor for the adult Jello Shot, but you can use any liquor you prefer.

Cherry "Bombs" - Jello Shot*

1 box (6 oz) Berry Blue Jello (any blue colored Jello will work)

1 box (6 oz) Watermelon Jello (or Strawberry - any red color will work)

4 cups water (divided)

4 cups Malibu Rum (divided)

24 Maraschino cherries (I used pink ones this time but the normal red works perfect)

24 plastic shot glasses

Whipped cream (optional)

*FOR THIS VERSION, YOU CAN USE THE "SPEED SET" METHOD AS SUGGESTED IN THE KIDDIE COCKTAIL VERSION.  SIMPLY SUBSTITUTE THE AMOUNT OF COLD WATER PROPORTION ON THE BOX (1 CUP) WITH THE RUM AND STILL USE THE ICE

Boil 2 cups water.  In a mixing bowl add the blue jello powder.  Poor 2 cups boiling water over the jello powder and stir until dissolved.  Poor in 2 cups of Malibu Rum and stir to combine.  Poor the blue mixture into the shot glasses a little less than half-way full.  Put in refrigerator to set for approximately 4-6 hours until slightly firm.  You can allow it to fully set at this point and it will work perfect as well (about 8 hours).

Once the blue layer is set, boil 2 cups water.  In a mixing bowl add the red jello powder.  Poor 2 cups boiling water over the jello powder and stir until dissolved.  Poor in 2 cups of Malibu Rum and stir to combine.  Remove the cups from the refridgerator and place a cheery on top of the solid blue.  Poor the red jello into cups on top of the blue while holding up the stem of the cherry.  The stems of the cherry should rest on the side of the cups.  Place back into refrigerator until fully set. (6-8 hours).  Top with whipped cream if desired

Cherry "Bombs" - Kiddie Version

1 box Berry Blue Jello (any blue colored Jello will work)

1 box Watermelon Jello (or Strawberry - any red color will work)

24 Maraschino cherries (I used pink ones this time but the normal red works perfect)

24 plastic shot glasses

Whipped cream (optional)

Starting with the blue, mix the jello using the "speed set" method on the box. Poor the blue mixture into the shot glasses a little less than half-way full.  Put in refrigerator to set for approximately 2 hours until slightly firm.  You can allow it to fully set at this point and it will work perfect as well (about 4 hours).

Next, mix the red jello per the "speed set" method on the box.  Remove the cups from the refridgerator and place a cheery on top of the solid blue.  Poor the red jello into cups on top of the blue while holding up the stem of the cherry.  The stems of the cherry should rest on the side of the cups.  Place back into refrigerator until fully set.

The Perfect Meatball

Spaghetti and meatballs was always a staple when I was growing up.  Now there are so many different ways to incorporate meatballs into a recipe, whether as a dinner or appetizer or even a midday snack.  Use the leftovers for lunch to make the ultimate meatball sub!  It is imperative to have the most delicious, moist, and versatile yet simple meatball recipe to make every option the absolute best.  Here we give you The Perfect Meatball.  As served tonight, a simple and quick evening dinner for two over pasta and "the cheaters tomato pasta sauce" (simply, I like to combine a mixture of 1/2 jar of San Marzano's Marinara with 1/2 jar San Marzano's Vodka Sauce to give a nice even balance and add about 1/4 cup extra grated Parmesan cheese to the sauce as it is heating.)  Recipes for home made sauces will follow but this is, as promised, quick and easy!  I included options for either.  Keep in mind, the more moisture and more fat your mixture has, given that we use a very lean ground beef, the more moist the meatball will be in the end.

The Perfect Meatball

1 pound ground sirloin

1/4 pound ground pork

1/2 sweet onion, grated on a zester or finely grated (or 2 Tbsp dried minced onion)

1 large garlic clove, crushed (or 1/2 teaspoon garlic salt)

1 1/2 teaspoon Italian seasoning (freeze dried seaoning by Lighthouse has the best flavor, but as it is more "fluffy" and absorbs more liquid, use 2 Tablespoons of this one)

1 teaspoon dried oregano

1/8 teaspoon Tabasco Sauce (up to 1/4 teaspoon to taste)

1/2-1 teaspoon red pepper flakes (optional - this will make you the infamous "Spicy Meatball")

1 Tablespoon Worchester Sauce

1/3 cup whole milk (you can use any milk you have on hand if you do not have whole milk)

1/4 cup finely grated Parmesan cheese

1/2 cup breadcrumbs*

Combine all ingredients until just well blended by hand.  Roll into desired size balls.  For kids and pizzas I have done these as small as 1/4 inch in diameter.  For pastas, calzones, and other dishes I usually will do about 1 - 2 inches in diameter.  For a treat for the men in the family I have done up to 5 inches in diameter.  Cooking times may vary, but only slightly.

Place on foil lined baking sheet and bake in oven, preheated to 400 degrees, for 20 - 25 minutes.  For the "Mammoth" sized ball, you may need 30 minutes.  Meatballs should be browned on the outside and no longer pink on the inside.

*For the breadcrumbs I like to keep a batch in the freezer in sealed container.  Buy a loaf of day old rustic Italian or French bread at the store, slice, and chop until finely ground.  This is easily done in a Cusinart or food processor.

Red, White, and Blue Potato Salad

This potato salad uses a trio of potatoes which lend themselves to a fun and festive side dish for any 4th of July celebration.

Ingredients:

2 cups each yellow, red, blue or purple fingerling potatoes

1 cup mayo

1/2 cup sour cream

1 tsp Dijon mustard 

1 TBSP red wine vinegar

1 tsp granulated sugar

1 tsp dill, chopped

1 tsp chives, chopped

1 tsp parsley, chopped

4 celery, chopped

2 green onions, chopped

5 hard boiled eggs, sliced

4-6 pieces bacon, crisped and chopped (optional)

salt and pepper to taste

1.  Slice potatoes in half or into quarters (all depending on thier size but you do want uniform sized pieces).  Put the yellow and red potatoes into a saucepan and fill with water and a dash of salt.  You want to boil the blue or purple potatoes separate as they have a tendency to be starchier and have a tendency to bleed their color.  Put blue or purple potatoes in a different saucepan and fill with water and a dash of salt.  Bring to a boil, reduce heat and continue cooking for 15 minutes more or until potatoes are fork tender.  Drain and cool slightly.  Place potatoes in a large bowl.  Add celery, green onions, eggs, and bacon (if using).

2.  In a medium bowl, combine mayo, sour cream, Dijon mustard, red wine vinegar, sugar, dill, chives, and parsley.  Pour half over pototo mixture and toss gently to combine.  Keep adding more mayo mixture until the potatoes are well coated.  Salt and pepper to taste.  Serve warm, at room temperature, or chilled.

**Note:  This potato salad can be made the night before serving.  If you do have extra of the mayo dressing I would save it just in case while the potato salad is macerating in the fridge it soaks up some of the dressing.  This way before serving you can add a little of the saved dressing and freshen it up a bit. 

Cheezy Chicken - for grown up tastes and toddlers too

Cheezy Chicken

This is a recipe our mom introduced to us ages ago and it has stuck with us as one of our favorite dishes.  Great warm for dinner, or perfect cold for a picnic and al fresco dining, this is a very flavorful and simple chicken dish for summer or winter.  One thing we did make an adaptation for was when cooking for the "new kids" in the family.  As many times kids are not big fans of the spicier taste, you can omit the green chilies and the Lawry's taco seasoning.  Still too much flavor for them, mix in a bit of cream cheese to the cheese mixture.  For my son, I cut up the chicken into smaller pieces and just bread the pieces in the crackers with no filling - like chicken nuggets.

Note:  There are two ways you can buy the chicken, either the full breasts as the recipe calls for, or if you are in a time crunch use chicken cutlets.  The cutlets will be a thinner roll and use less stuffing but come out just as great.  The breasts require some trimming and pounding and allow for more filling.  Your timing and your taste should be what decides what is best for your dish.

8 chicken breasts - skinned and boned

4 Tablespoons butter (1/2 stick)

6 Tablespoons Old English Style Sharp Cheese Spread (by Kraft)

4 Tablespoons dried minced onions

1 teaspoon salt, optional

4 Tablespoons chopped green chilies - drained and diced finely

For the coating:

1/2 cup butter (1 stick), melted

1 1/2 cup Cheez It or other cheddar cheese crackers, crushed

2 Tablespoons Lawry's Taco seasoning mix (optional)

1.  Butterfly chicken breasts and place between sheets of wax paper and lightly pound flat.  (If using cutlets gently pound them but not as much as you would the full breast and there is no need to butterfly them)

2.  In a bowl mix butter and Old English Cheese Spread until blended.  Add dried onion, salt, and finely diced chilies.

3.  In the center of each chicken breast place a portion of the filling onto each.  Fold and tuck in the sides and ends to form a "pocket".  Secure with toothpicks.

4.  Melt butter in a shallow bowl.

5.  In another bowl crush the Cheez It crackers and combine with Lawry's seasoning if you are using it.

6.  Dip each chicken packet first in melted butter and then roll in the crushed cracker mixture.  Place on non-stick foil lined baking sheet.

7.  Bake in oven for 30 minutes at 350 degrees.  Serve warm or cold.  Allow to repose 5-10 minutes after cooking if serving warm so cheese stuffing can set a bit.

Dark 'N' Stormy Grilled Pineapple

               

The inspiration for this dish came from the Bermudan drink, the Dark 'N' Stormy.  The ingredients for the drink consist mainly of Black Seal Rum, ginger beer, and lime.  Putting our own twist on a classic, we came up with the Dark 'N' Stormy Grilled Pineapple.  This is a very versatile dish.  We have served it as a side dish with grilled shrimp, chicken, steak, ham, and pork.  Or you can serve it as a delicious and simple dessert with a scoop of vanilla ice cream. No matter which way you choose, your dish will be winner with this recipe.

Dark 'N' Stormy Grilled Pineapple

Ingredients

1 fresh Pineapple 

3/4-1 cup dark rum (we use Myer's dark rum)

3/4 cup light brown sugar

1 TBSP fresh ginger (peeled and grated)

1/4 tsp black pepper

zest from 1 small lime

**Kitchen Tip:  When peeling the ginger, the best thing to use is a spoon.  Just take the end of the spoon and run it down the ginger and the outside skin should peel off quick and easy.

**Ingredient Note:  If you do not have a ginger grater you can finely chop the ginger or cut the ginger into thing slices instead.

1.  Cut off the top and bottom of the pineapple so the pineapple lays flat.  Next cut off the rind starting from the top and working your way towards the bottom making sure to cut deep enough so you cut behind the "eyes" (dark brown spots) of the pineapple.  Turn the pineapple on its side and cut the pineapple into rings about 1/2 inch thick.  Next take each ring and cut out the center "core" of the pineapple.  

2.  In a bowl mix rum, sugar, grated ginger, black pepper, and lime zest.  

3.  In a pyrex dish or bowl lay down the pineapple rings.  Pour rum mixture over the pineapple.  Let the pineapple marinate in the mixture about 15-30 minutes, turning occasionally.

4.  Pre-heat your grill to medium-high setting.  What we like to do instead of putting the pineapple directly on the grill, we use a grill grate to start them on.  When you are ready to grill turn the heat down to medium and lay your pineapple on your grill grate or directly on the grill.  Now cooking time for these is subjective, usually around 15-20 minutes.  As the pineapple cook you want to turn them about every 5 minutes and if you like you can use the left over marinate and baste the pineapple as they cook.  Your goal is to get an even caramelization on both sides, so move them around a bit to make sure this happens.  If you are cooking using a grill grate and you want those nice grill marks, for the last 5 minutes put the pineapple directly on the grill.  

5.  As stated above, this dish makes a great side to any grilled meal.  But if you would like to use it as a dessert, and it's amazing as a dessert, just top with a dollop of vanilla ice cream (you can even sprinkle some toasted coconut on top to bring it up a notch), or if you want to forego the ice cream add a dollop of whipped cream.

Yields about 5-7 servings

Green Beans With Mushrooms

These are not your standard green beans and mushrooms.  The ingredients are humble but together they pack a powerful punch that will blow your taste buds away.

Green Beans With Mushrooms

Ingredients

1 lb green beans or haricot vert

12 cremini mushrooms, sliced thin or to desired thickness 

1-2 shallots, diced fine

2 cloves garlic, crushed

3 TBSP butter

a couple dashes red wine vinegar

salt and pepper to taste

1.  Boil a pot of water.  Add dash of salt and green beans.  Cook for 7-10 minutes.

2.  Sauté mushrooms in a skillet with 2 TBSP butter for about 5-8 minutes.  Remove and set aside in a bowl.  

3.  Fill a large bowl with ice and water.  Strain green beans and shock them in the ice water.

4.  Add 1 TBSP butter to skillet.  Add shallots and garlic.  Cook for about 1-2 minutes or until they become aromatic.  Add green beans to skillet and toss.  Add mushrooms.  Add a couple dashes of red wine vinegar (you don't want the red wine vinegar to take over so you really only want 2-4 dashes and no more).  Salt and pepper to taste.  Let cook 5-8 minutes, stirring occasionally.  You still want the green beens to have a bit of crunch to them.

**For a little extra flavor, crisp up some bacon and chop it and toss in with the green beens and mushrooms.

Yields about 5-6 servings

Kahlua Glazed Nuts

Kahlua Glazed Nuts

2 1/2 cups shelled pecans

1/2 cup light brown sugar

1/2 cup (4 Tablespoons) unsalted butter

1/2 cup Kahlua

In a nonstick pan, lightly toast the pecans.

In a separate saucepan, melt the butter.  Add the brown sugar until dissolved and cook about 2 minutes over medium heat.  Reduce heat to low and add the Kahlua then boost the heat to medium-high and boil.  Continue to boil, reducing the heat if necessary to keep from bubbling over, stir constantly to keep from burning.  In approximately 5 minutes the mixture should be thickened and reduced to more of a thin syrup consistency.   Turn off heat and thrown in nuts.  Stir to coat well.

Line a baking sheet with wax paper.  Poor out nut mixture onto lined baking sheet and spread/stir so there is a even and thin layer to avoid clumping.  Let cool then break apart the nuts.

Grilled Pizza with Fillet Mignon and Peaches

With this grilled pizza we took a different approach.  Still using the same BVC Basic Pizza Crust, we rolled and topped the pizza prior to grilling and used a pizza stone on the grill which allowed for quick and even finish on the dough.  With the super fresh ingredients for summer, this is a must try!  Use your favorite cheese, but a goat or blue cheese blends perfectly with the flavors in this masterpiece.

Grilled Pizza with Fillet Mignon and Peaches

Note:  For grilling the fillet and the peaches you can use an indoor grill pan or your outdoor grill.  For the pizza, it is recommended to use the pizza stone on the outdoor grill, or if weather prohibits use the oven at 450 degrees.  Be sure to place the pizza stone on the grill immediately after you light the grill so the stone and the grill heat up at the same rate or else your stone may crack if you put it straight on the hot grill without properly tempering the heating process.

For the Peaches:

1 Tablespoon olive oil

1 Tablespoon honey
1 teaspoon balsamic vinegar

salt and pepper to taste

2 ripe yet firm peaches, skins removed and cut into quarters

Combine olive oil, balsamic, and honey.  Brush the peaches with the mixture and lightly salt and pepper the peaches.  Using a grill pan, grill the peaches approximately 3-5 minutes per side until grill marks appear.  Cut into 1 inch pieces.  Set aside.

For the Steak:

3/4 pound Fillet Mignon, approximately 1 - 1 1/2 inches thick

2 Tablespoons Kitchen Bouquet (optional)

salt and pepper to taste

Rub the steak with Kitchen Bouquet.  Salt and pepper each side of the steak.  Spray a grill pan, or grill, with high heat oil.  Place steak on the grill/pan and sear, approximately 5 minutes per side until no more than medium rare.  Remove from heat and set aside.

For the Pizza:

1 Recipe Bon Vivant Cooks Basic Pizza Dough
2 Tablespoons olive oil
Grilled peaches
Grilled fillet steak
Crumbled cheese (goat or blue suggested)
Arugula (to garnish)
balsamic onions (optional - see below)
Reduced balsamic vinegar

1.  On a floured surface (a large plastic or wooden board works will for this), roll out the pizza dough to your desired thickness, being sure the boarders stay within the boundaries of the size of your grill stone.  Lightly oil one side, then flip and lightly oil the other.

2.  Scatter the peaches, steak, onions (if using) and cheese on one side of the pizza.  Using a pizza peel, transfer the pizza from the work surface to your pizza stone.  Close the grill (or oven) and cook until pizza dough is lightly browned and toppings are warmed (approximately 5-8 minutes).  On the grill, for the last minute or two it can be helpful to turn on the rotisserie flame to caramelize the toppings. 

3.  Remove pizza from heat to cutting board.  Sprinkle with Arugula and drizzle with reduced balsamic vinegar.  Allow pizza to rest 2-3 minutes then slice and serve warm.

Balsamic Onions:

1 sweet onion or red onion, sliced thin
1/4 cup balsamic vinegar
1 Tablespoon water
1 Tablespoon olive oil

Saute onions in olive oil over medium heat until softened.  Add balsamic and water.  Bring to boil and reduce heat to simmer.  Cook over low flame until liquid has evaporated and onions are caramelized.

The BVC Creamsicle

It is often true that a certain smell or taste can transport you back in time.  The BVC Creamsicle does just that.  Basically a liquid version of the ever so popular frozen treat by the same name, The BVC Creasmsicle is a vintage drink that will make you feel nostalgic for those childhood days of summertime fun.  Sit back and "dream" with one of these refreshing drinks in your hand.  Make a non-alcoholic and kid friendly version and create some fond memories with your kids this summer.

The BVC Creamsicle

Ingredients

1 (12 oz) can orange juice concentrate (we prefer Minute Made pulp free)

2 cups whole milk

1 cup heavy cream

1 cup water

2 TBSP sugar (optional)

1/2 tsp vanilla

2/3 cup Smirnoff Whipped Cream Vodka (more or less, to taste)

1/2 cup Cointreau

4 cups ice

1.  Take can of frozen orange juice concentrate out of the freezer and let it "soften up" for about 20 minutes.

2.  Put all ingredients in your blender.  We use a Vitamix and don't worry all the ingredients will fit in it (if you have smaller blender, you may need to make it in two batches).    Blend until well combined, about 30 seconds.  Pour into a rocks glass or a stemless wine glass.

**To make the kid friendly version, omit the Smirnoff Whipped Cream Vodka and the Cointreau. 

Yields 4 drinks

Kahlua Pecan Custard Ice Cream

 

This tasty treat was inspired by my husband.  With Father's Day on the horizon I thought this would be a great recipe to share.  His favorite ice cream is butter pecan ice cream, only my sister and I can almost always take a favorite and make it better.  For this variation we used a caramelized custard along with our delicious Kahlua Glazed Pecans for an added boost of flavor.  The combination turned out delicious and a "keeper" in our book!  Once you try this yourself you will never go back to store bought again.

Kahlua Pecan Custard Ice Cream

1 1/4 cup milk

3/4 cup heavy whipping cream

1 cup light brown sugar, packed

2 eggs, beaten

1 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup Kahlua Pecans, chopped coarsly (see recipe for Kahlua Glazed Pecans below)

For this recipe I used a Cusinart Ice Cream Maker.  Freeze the bowl of the machine overnight to start.

In a saucepan combine the milk, 3/4 cup whipping cream, and brown sugar.  Combine over medium heat until sugar dissolves and mixture begins to boil.

Meanwhile, mix the 2 beaten eggs and 1 cup heavy cream in a separate bowl.  When the brown sugar mixture comes to a boil, add slowly a small amount (1/4 cup approximately) of the boiling liquid to the egg mixture to "temper" the eggs.  Whisk constantly while doing so to keep the eggs cool so they do not scramble and "cook".  

Over a low heat setting on your stove, gently whisk the egg mixture into the remaining brown sugar and milk mixture.  Stir rapidly the whole time until mixture thickens but be careful again not to heat too much as to scramble the egg and get "clumps".  The mixture should be able to coat the back of a spoon.  Add 1 teaspoon vanilla and remove from heat.

At this point you may refrigerate the mixture until cool, or even overnight.  If you choose to do this your time in the ice cream machine may be reduced to approximately 20 minutes. 

Should you choose to go straight to the freezing stage, assemble your ice cream maker.  Turn the machine on and poor the liquid into the frozen bowl while it is mixing.  Total mixing time will be approximately 40 minutes, until mixture is a thick slushy to frozen consistency.  

While the mixture is in the machine, coarsely chop the Kahlua Glazed Pecans.  (see recipe)  or if you prefer you can add plain chopped pecans.  Approximately half way through the freezing process add the chopped pecans (use more or less nuts per your taste).  

When the ice cream reaches the peak of freezing in the machine you will still need to freeze the ice cream in the maker's bowl for a minimum of 4 hours, but overnight is recommended for a hard freeze.  Serve with whipped topping if desired.  

Kahlua Glazed Pecans

2 1/2 cups shelled pecans

1/2 cup light brown sugar

1/2 cup (4 Tablespoons) unsalted butter

1/2 cup Kahlua

In a nonstick pan, lightly toast the pecans.

In a separate saucepan, melt the butter.  Add the brown sugar until dissolved and cook about 2 minutes over medium heat.  Reduce heat to low and add the Kahlua then boost the heat to medium-high and boil.  Continue to boil, reducing the heat if necessary to keep from bubbling over, stir constantly to keep from burning.  In approximately 5 minutes the mixture should be thickened and reduced to more of a thin syrup consistency.   Turn off heat and thrown in nuts.  Stir to coat well.

Line a baking sheet with wax paper.  Poor out nut mixture onto lined baking sheet and spread/stir so there is a even and thin layer to avoid clumping.  Let cool then break apart the nuts.

Strawberry Lychee Salad with Shaved Fennel and Arugula

Summertime is a fabulous time for not only super fresh produce but also the ability to get your hands on some of the delicious rarities that are in limited production throughout the year.  This salad makes a fun and flavorful appetizer or side dish.  For a luncheon, throw in some grilled chicken* and you'll be all set for a main course.  You can use candied walnut bought at your local market, but check out our recipes for and Spiced Nuts** which make great munchies on their own but make the simplest salads even better.

Strawberry Lychee Salad with Shaved Fennel and Arugula

Serves 2 as side dish or appetizer

8-12 Lychee fruit, skins and pits removed

1/2 cup strawberries, sliced

1/4 cup shaved fennel tossed with 1/2 juiced navel orange

2 cups arugula

1/2 cup candied or spiced nuts

reduced balsamic (optional)

Dressing:

1/2 navel orange, juiced

1 Tablespoon honey (acai preferred, but whatever your favorite is)

1 1/2 teaspoon balsamic vinegar (use a better balsamic for this)
1 Tablespoon sherry vinegar

1/3 cup olive oil (use a better extra virgin for this)

salt and pepper to taste

Depending on the season and the ripeness of berries and lychee, you may want to sprinkle them with a bit of sugar and allow to sit for 20 minutes minimum if they are bitter.

Whisk together all the ingredients for the dressing, adding the oil last in a slow and steady stream.  Salt and pepper to taste.

Toss the arugula with enough dressing to coat.  Divide between two plates.

Top each plate of arugula first with fennel, then strawberries, lychee, and last the nuts.  Drizzle with extra dressing and reduced balsamic, if using.

*To make a lunch or dinner, add grilled chicken, cold or warm, add after the layer of fennel and then commence layering the strawberries, lychees, and nuts.

**If you have a problem locating a recipe on the site, as we are still developing the format and publishing some of our "basics", please feel free to contact us by email, facebook, etc and we will happily share the recipe you are seeking.

Holy Guacamole Ceviche

A wonderfully fresh summer recipe unlike any I have ever seen.  Using the traditional method of marinating the raw shrimp in citrus for a few hours to essentially "cook" the fish, it gives a nice flavor to the fish and a sweet and refreshing tang to a summer meal or appetizer.  Serve on tostada shells, chip cups, a "chip and dip" kind of fair, or as a "cocktail" with utensils.  Always a big hit, especially on those brutally hot summer days.

Holy Guacamole Ceviche

1 pound of mixed seafood, skins and bones removed (I use 1/4 pound each of shrimp, salmon, halibut, and red snapper.  If any of these are not available use the closest substitute)

2 jalepeno, stems and seeds removed and diced

2 tomatoes, seeds removed, and diced

9 limes, juiced (~1 cup juice)

2 small onions (or one medium-large), finely diced

1 bunch cilantro, finely chopped

4 Tablespoons olive oil

salt and pepper to taste

oregano (optional) to taste

2 avocado, chopped (toss with 1/2 orange juiced)

Rinse the fish and pat dry.  Cut fish into ~ 1/4 to 1/2 inch cubes (not too small - if you like go as large as 1 inch cubes).  Place chopped fish in large ceramic, glass, or plastic bowl (something made out of non-reactive material.  NO METAL).  Add all the lime juice, onion, and jalepeno.  Cover and regridgerate 4-6 hours, turning occationally with a wooden spoon or plastic spatula (nothing metal).

During last 15 minutes add the tomato and cilantro, mixing in well.

Before serving, adjust seasoning, add oregano if desired.  Last add the chopped avocado.  (Quick note:  I like to toss the avocado with 1/2 juiced orange as it maintains color and adds some sweetness.  You may omit this and just add chopped avocado straight to the ceviche).

Serve immediately and, preferably, keep cold.

 

Jalapeño Popper Quick Bread

The Jalapeño Popper Quick Bread is a delicious side dish for any dinner or brunch.  They are easy to make and with little effort.  Coupled with their tastiness this makes a perfect combination for those festive meals or daily dinners where you want a special treat without the fuss but which comes across with the WOW factor.  With their big and bold flavors, they are sure to be a hit with your next meal.  The Jalapeño Popper Quick Bread is another great recipe to remember for Father's Day as your dad is sure to gobble them up.

Jalapeño Popper Quick Bread

Ingredients

3 TBSP butter

2 medium onions, chopped

2 jalapeños, chopped (with seeds and veins taken out)

8-10 slices of bacon, chopped (if you want less bacon taste use 6-8 slices of bacon)

2 cups all purpose flour

1 TBSP baking powder

2 tsp kosher salt

1/2 tsp ground black pepper

1 cup whole milk

1/3 cup extra virgin olive oil

1 egg

2 1/2 cups grated cheddar cheese

1.  Preheat oven to 350 degrees

2.  In a large skillet, melt butter over medium heat.  Add onions and jalapeños, stirring occasionally, until the onions become deep golden brown and caramelized (about 30 minutes).  Set aside and let cool a little.

3.  Meanwhile, in a second large skillet, cook bacon over medium heat, turning occasionally, until crisp.  Transfer to a paper-towel-lined plate.  Let cool, then chop.

4.  In a large bowl, whisk together flour, baking powder, salt, and pepper.

5.  In a medium bowl, whisk together milk, oil, and egg.  Slowly pour milk mixture into the dry mixture, stirring just until combined.  Gently fold in onions and jalapeños, bacon, and cheese, just until combined.

6.  You can either use a loaf pan (9"x5" or 4 mini 6"x2 1/2" loaf pan) or muffin tins.  Grease the loaf pan or muffin tin and transfer dough to either the loaf pan or muffin tin.  Bake until golden brown and toothpick inserted in the center comes out clean.  For a 9"x5" loaf pan about 45 minutes.  For smaller loaf pans 25 minutes.  For the muffin tins about 20 minutes.  

Yields 1 large loaf or 12 muffins

Grilled Pizza with Tomato, Buffalo Mozzarella, and Prosciutto

Grilling pizzas is one of our favorite things to do in the summer.  The dough gets nice and crisp on the outside while staying soft on the inside.  There are a multitude of toppings that you can use and that we will showcase as the summer progresses.  Simple classics from a cheese pizza to a pizza bianco or a breakfast pizza topped with caviar and creme fraiche, this will become one of your favorite ways to make a pizza as it has been for us.  Today we start with a  twist on the basic pizza margherita.  The prosciutto adds a crispy saltiness while the mozzarella makes a light yet creamy balance and the tomato brings the aromatic freshness that is essential for the season.  Topped with some of the year's most aromatic basil, it is a simple dinner or appetizer while being elegant and amazingly tasty at the same time.


Grilled Pizza with Tomato, Buffalo Mozzarella, and Prosciutto

Ingredients

Basica Pizza Dough (see recipe below or reference our past recipe for Basic Pizza Dough)
3 Roma tomatoes 

2 balls Buffalo Mozzarella

1 cup grated mozzarella

4-5 thinly sliced pieces of prosciutto (diced)

5 TBSP olive oil

Basil to garnish

**Kitchen Tip:  A quick and easy way to slice Buffalo Mozarella is to use an egg slicer.  Using an egg slicer not only saves on time but also gives you even and uniform slices with little effort.

1.  Pre-heat your grill to as hot as you can get it (about 500-600 degrees)

2.  Cut tomatoes into thin slices.  Slice the Buffalo Mozzarella.  To cut the prosciutto into strips, stack each piece one on top of the other and then roll them like you would a fruit roll up.  Once rolled, slice thinly from one end to the next.  Separate the pieces from each other.  

3. Before you roll out your pizza dough, sprinkle some corn meal down on your surface so the dough won't stick.  Roll out your pizza dough to a desired thickness.  You don't want to roll the dough too much though.  The more you work with it the tougher it can get to use.  It is also a skill to get the pizza dough into a circular shape so don't worry if yours isn't a circle.  The pizza in the pic above is a square shape. 

4.  When you are ready to make your pizza, rub your grill with some olive oil.  Brush one side of pizza dough with olive oil.  The side of the dough that you brushed with oil will be the side that you put down on the grill.  Leave the dough on the grill for about 3-5 minutes, lifting the corner to check on grill marks.  Once the dough starts to brown and there are some nice grill marks, brush olive oil the side of the dough facing up and flip the dough.  Once the dough has been flipped, brush some olive oil on the dough (this helps in not making the dough soggy when you put the toppings on).  Start layering your toppings leaving a 1 inch to 1/2 inch border from the sides.  Start with the tomatoes, then buffalo mozzarella, then grated mozzarella, then prosciutto.  Close the lid of the grill and let cook for about 5 minutes.  When the cheese starts to melt (buffalo mozzarella will not totally melt), and you lift a corner of the pizza to check to see that there are some good grill marks on the underside of the pizza, then you are ready to take the pizza off the grill and move it onto a wooden cutting board and let rest for a couple of minutes.

5.  Take about 4-5 basil leaves and layer them one on top of another and roll from one side to the other (lengthwise).  Cut the basil into thin slices starting from one end to the other.  Sprinkle over pizza.

Yields 1 pizza

Basic Pizza Dough

Ingredients

1 cup warm water (105-115 degrees)

1 (1/4 ounce) envelope active dry yeast

1 tsp honey

2 TBSP extra virgin olive oil

3 cups all-purpose flour

1 tsp salt

(yellow cornmeal, for sprinkling baking sheet)

1.  In a large bowl, combine water and yeast.  Let sit until foamy, about 5 minutes.

2.  Stir in 1 TBSP olive oil and the honey into the yeast mixture.

3.  Sift 1 1/2 cups flour and the salt over the yeast mixture.  Mix by hand until it is incorporated.  Slowly add flour 1/2 a cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky (may not need all of the flour).  Turn dough out onto a lightly floured surface and knead until smooth but still slightly tacky, about 3-5 minutes.

4.  Oil a large bowl with remaining 1 TBSP olive oil.  Place dough in bowl, turning to coat with the oil.  Cover with plastic wrap and cover with a clean kitchen towel on top.  Set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

5.  Press gently on the dough and turn it onto surface and form into a loose ball (for two smaller pizzas you can split dough in half and make two smaller balls).  Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes.

Yields 1 large pizza or 2 small pizzas

Basic Pizza Dough

This recipe is a staple.  It will come in handy for everything from your basic pizza, grilled pizza, breadsticks, pizza rolls, calzones, etc.  We will keep referring to this recipes and others that are must haves for their ease as well as their taste appeal as great basic recipes.

Basic Pizza Dough

Ingredients

1 cup warm water (105-115 degrees)

1 (1/4 ounce) envelope active dry yeast

1 tsp honey

2 TBSP extra virgin olive oil

3 cups all-purpose flour

1 tsp salt

(yellow cornmeal, for sprinkling baking sheet)

1.  In a large bowl, combine water and yeast.  Let sit until foamy, about 5 minutes.

2.  Stir in 1 TBSP olive oil and the honey into the yeast mixture.

3.  Sift 1 1/2 cups flour and the salt over the yeast mixture.  Mix by hand until it is incorporated.  Slowly add flour 1/2 a cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky (may not need all of the flour).  Turn dough out onto a lightly floured surface and knead until smooth but still slightly tacky, about 3-5 minutes.

4.  Oil a large bowl with remaining 1 TBSP olive oil.  Place dough in bowl, turning to coat with the oil.  Cover with plastic wrap and cover with a clean kitchen towel on top.  Set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

5.  Press gently on the dough and turn it onto surface and form into a loose ball (for two smaller pizzas you can split dough in half and make two smaller balls).  Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes.

Yields 1 large pizza or 2 small pizzas

Bon Vivant Benedict

If you have ever wanted to immediately escape to a luxurious hotel room with a balcony overlooking the beach and ocean waves, shear draperies billowing behind you with the ocean breeze as you relax in your uber plush cushions reading a newspaper or good novel as you bask in the luxury of a day fresh begun with all relaxing possibilities in front of you... forget the jet plane and make this breakfast!  At a fraction of the cost your mind will take your body there at first bite.

Bon Vivant Benedict

1 thick slice of brioche bread loaf*, toasted lightly
6-7 stalks of asparagus, depending on thickness, and tails chopped to fit the toast
3-4 slices Canadian bacon, julienned (optional)
2 eggs, poached
parsley sprigs and cherry tomato to garnish (optional)
1 package/recipe of hollandaise sauce (Christian Potier is hard to come by but a fabulous single serving boxed brand.  There are other hollandaise that come pre-made in jars or powder packet which do not have as pure of a flavor but will do in a pinch.  Should you like a recipe to make one from scratch, please contact us if you have trouble finding it on our site.)

Slice the bottoms off the asparagus so the length of the asparagus fits the length of the toast.  On a grill pan coated with high-heat oil, grill the asparagus on medium-high heat until lightly softened and starting to brown.  Set aside.

Meanwhile, prepare the brioche, bacon, and eggs.

Toast the brioche in toaster oven until lightly browned.

Prepare the hollandaise sauce per directions.

In a small non-stick pan, cook the Canadian bacon until lightly browned.  Set aside.

Poach the eggs:  Bring a small pot of water to boil.  When boiling, reduce the heat slightly to a medium boil.  Crack eggs one at a time.  Place one egg in a ladel and gently lower into boiling water.  As the egg is submerged, help wrap the "white" around the yolk.  For a soft poach, allow the whites to solidify around the yolk, approimately 2-3 minutes, then remove.  If you like the yolk firmer, allow to boil a bit longer.  Repeat with second egg.

To Assemble:  Place the toasted brioche on a plate.  Top with a layer of asparagus.  Layer with enough Canadian bacon to your liking.  Top with the two poached eggs and drizzle the hollandaise over everything.  Garnish with parsley and cherry tomato halves if desired.  Feast away to a heavenly place...wherever your mind takes you!

*For sources that are close to where I am, I use the brioche loaf from Gelson's Market, but whatever your local grocer supplies will be fantastic.  Should brioche be difficult to find, use a firmer, but not crusty, white bread that is sliced approximately 3/4 inch - 1 inch thick.