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RECIPES

BREAKFAST PIZZA  
Yields: 4 Servings

Ingredients
8       Large Eggs
1C    Milk
4       Whole Wheat Pitas
1C    Cheddar Cheese, shredded
4       Cooked Bacon Strips
         Salt and Pepper

Directions

1). Preheat the oven to 375 degrees.
2). In a mixing bowl, whisk together the eggs and milk.
3). Season with salt and pepper.
4). Heat a non-stick sauté pan, drizzle lightly with olive oil.
5). Add the egg mixture.
6). Cook over medium heat, stirring 3-4 minutes continuously until eggs are scrambled and cooked through.
7). Place the pita breads on a baking tray.
8). Top each pita with scrambled eggs and cheese.
9). Bake until cheese has melted, 2-3 minutes.
10). To serve, top each pita with a bacon strip.

Denene Vincent
Executive Chef

MASCARPONE CREAM FRENCH TOAST with SUMMER BERRIES

Yields: 4 Servings

FRENCH TOAST

Ingredients
4        Large Eggs
½C   Milk
½C   Vanilla Yogurt 
½t     Ground Cinnamon
½t     Vanilla
8         White Bread Slices  
Warm Michigan Maple Syrup, as needed
1C      Summer Berries (your choice)
Powder Sugar, as needed

Directions

1). Warm a non-stick griddle on medium heat, coat with cooking spray.
2). In a medium bowl, whisk together the eggs, milk, yogurt, cinnamon and vanilla.
3). Place one slice of bread in the batter and coat both sides letting bread absorb the egg mixture, repeat with remaining  bread slices.
4). Place coated bread slices on the griddle, cook until golden brown, 2-3 minutes, flip over and cook 2-3 minutes until golden brown.
5). To plate, place a slice of French toast on 4 serving plate, top with ¼ of the mascarpone cream and cover with remaining French toast.
6). Serve with warm maple syrup, summer berries and dust with powder sugar.

MASCARPONE CREAM

Ingredients
4oz.    Mascarpone, room temperature
4t        Sugar
¼C   Vanilla Yogurt
1T       Orange Zest

1). In a mixing bowl, combine all ingredients.

Denene Vincent
Executive Chef

 
CARAMELIZED BANANA YOGURT PANCAKES 

Yields: 12 Pancakes

Ingredients
1C     All Purpose Flour
1t       Baking Powder
1/3C  Sugar
½t    Salt
1        Large Egg, beaten
3T      Butter, melted
¼C  Milk
3/4C  Vanilla Yogurt
2        Ripe Bananas, thinly sliced
¼C  Sugar, as needed
Warm Michigan Maple Syrup
Powder Sugar
4        Strawberry Fans 

Directions

1). In a mixing bowl combine the flour, baking powder, 1/3 cup sugar and salt.
2). In a second mixing bowl, whisk together the egg, butter, milk and yogurt.
3). Whisk the moist ingredients into the dry ingredients until just combined.
4). Preheat a non-stick griddle over medium heat, lightly coat with pan spray.
5). Using a 1½ ounce ladle, pour pancake batter onto the griddle.
6). Cook the first side 1-1½ minutes until small bubbles appear.
7). Top pancake batter with banana slices.
8). Sprinkle bananas lightly with some of the remaining sugar.
9). Flip pancakes over, cook 1-1½ minutes, remove.
10). Repeat with remaining batter.
11). To Serve, place three pancakes per plate.
12). Drizzle with warm Michigan maple syrup.
13). Dust with powder sugar.
14). Garnish with a strawberry fan.

Denene Vincent
Executive Chef

SUMMER BANANA-BERRY BLAST SMOOTHIE 

Yields: 4 Servings

Ingredients
¼C  Milk
1C     Ice
3        Ripe Bananas, peeled
½C  Vanilla Yogurt
2t       Lemon Juice
2t       Michigan Clover Honey 

Directions

1). In a blender, add all the ingredients.
2). Puree until smooth and creamy.

Denene Vincent
Executive Chef

Yields: 4 Servings

Ingredients
2C     Cold Mashed Potatoes
2        Large Egg Yolks
2T      Milk
2/3C  Cheddar Cheese, shredded
3/4C  Panko Breadcrumbs
Salt and Pepper
¼C  Sour Cream
Fresh Chives, chopped 

Directions

1). In a mixing bowl, combine the potatoes, egg yolks, milk and cheese.
2). Season with salt and pepper.
3). Divide the potato mixture into four equal patties.
4). Coat potatoes with panko breadcrumbs.
5). Preheat a non-stick sauté pan over medium high heat, drizzle pan with olive oil.
6). Place the potato cakes in the sauté pan, sauté 3-4 minutes.
7). Flip potato cakes over, sauté 3-4 minutes until warmed through.
8). Serve potato cakes with a dollop of sour cream and chopped chives.

Denene Vincent
Executive Chef
 

CRUST LESS HAM AND CHEDDAR QUICHE

Yields: 4 Servings

Ingredients
4        Large Eggs
½C  Milk
1/8t    Salt
1/8t    Ground Black Pepper
Tabasco, dash
2oz.    Diced Ham
1C     Cheddar Cheese, shredded

 Directions

1). Preheat the oven to 350 degrees.
2). In a mixing bowl, whisk together the eggs, milk, salt, pepper and Tabasco.
3). Lightly coat a 9” x 9” baking dish with pan spray.  
4). Sprinkle ham over the bottom of baking dish, top with cheese.
5). Pour the egg mixture over the cheese.
6). Bake until quiche is golden and doesn’t jiggle, 30-35 minutes.

Denene Vincent
Executive Chef

BACON, GREEN ONION and AGED SWISS CHEESE BREAKFAST MUFFINS

Yields: 6 Muffins

Ingredients
1T      Sugar
¼C   Butter, room temperature
¼C   Sour Cream
¼C   Plain Yogurt
1         Large Egg
1¼C   All Purpose Flour
¼t     Salt
¼t     Baking Soda
½t     Baking Powder
1C      Shredded Aged Swiss Cheese
5         Cooked Bacon Strips, chopped
1         Green Onion, chopped
¼C   Shredded Aged Swiss Cheese 

Directions

1). Preheat the oven to 325 degrees,
2). Line muffin pan molds with 6 muffin papers.
3). In a mixing bowl, add the sugar and butter, cream together.
4). Add the sour cream, yogurt and egg, combine.
5). In a second mixing bowl, combine the flour, salt, baking soda and baking powder.
6). Add 1 cup cheese, bacon and green onions to the flour mixture, gently toss to coat.
7). Add the moist ingredients into the dry ingredients, mix until just combined.
8). Equally divide the muffin batter between the muffin papers.
9). Bake 35-40 minutes until cake taster or toothpick comes out clean when inserted into the centers.
10). Top muffins with remaining Swiss cheese, bake 1 minute to melt.

Denene Vincent
Executive Chef

MICHIGAN CHERRY-ORANGE WALNUT SCONES

Yields: 8 Scones

Ingredients
2¾C  All Purpose Flour
½T   Baking Soda
½T   Baking Powder
2T      Sugar
½t    Salt
Ground Black Pepper, pinch
4T      Chilled Butter, cubed
1C      Michigan Dried Cherries 
½C  Walnuts, chopped
½C  Vanilla Yogurt
¼t    Pure Orange Extract
1/3C  Milk
1        Large Egg
Egg Wash (whisk together 1 egg and 1T milk)
1/8C  Sugar

 Directions

1). Preheat the oven to 400 degrees.
2). In a mixing bowl, add the flour, baking soda, baking powder, 2T sugar, salt and  pepper, combine.
3). Add the butter, gently work the butter into the flour mixture with your fingertips creating a crumble texture.  
4). Add the cherries and walnuts, toss to coat with the flour mixture.
5). In a second mixing bowl, whisk together the yogurt, orange extract, milk and egg.
6). Fold the moist ingredients into the dry ingredients.
7). Place the scone batter on a lightly floured work surface.
8). Shape batter into a 9” circle.
9). Cut circle into 8 triangular scones.
10). Place the scones on a silicone or parchment lined baking tray.
11). Lightly brush the scone tops with egg wash, sprinkle with remaining sugar.
12). Bake 18-20 minutes.

Denene Vincent
Executive Chef

OVEN BAKED HUEVOS RANCHEROS with ZESTY LIME SOUR CREAM

Yields: 4 Servings

Ingredients

3        Corn Tortillas

16oz. Fat Free Refried Beans

1½C  Colby Jack Cheese, shredded

1C     Chunky Garden Salsa 

4        Large Eggs

¼C  Sour Cream

½t    Lime Zest

Directions

1). Preheat the oven to 375 degrees.

2). Lightly coat a 9” x 9” baking dish with pan spray.   

3). Lay the tortillas on the bottom of baking dish.

4). Spread refried beans over the tortillas.

5). Cover refried beans with the cheese.

6). Cover the cheese with salsa.

7). Crack each egg and drop onto top of salsa. 

8). Bake 30-35 minutes until egg whites are cooked through.
9). In a mixing bowl, whisk together the sour cream and lime zest.
10). Serve Huevos Rancheros with a dollop of zesty lime sour cream.

Denene Vincent
Executive Chef

FARMHOUSE EGGS BENEDICT with MOLTEN CHEDDAR CHEESE SAUCE

Yields: 4 Servings

Ingredients
8     Cooked Breakfast Sausage Patties, 1.5oz. each
2     Toasted Whole Wheat English Muffins
4     Large Poached Eggs
1     Recipe Molten Cheddar Cheese Sauce
1T   Fresh Chives, chopped

Directions

1). Cut English muffins in half.
2). Top each English muffin with 2 sausage patties.
3). Top sausage patties with a poached egg.
4). Drizzle molten cheese sauce over the poached eggs.
5). Sprinkle with chives.

 MOLTEN CHEDDAR CHEESE SAUCE

Ingredients
4t       Butter
4t       All Purpose Flour
2/3C  Milk
½C  Cheddar Cheese, shredded
Salt and Pepper

Directions

1). In a small saucepan, melt the butter.
2). Add the flour, whisk 1-2 minutes until lightly golden.
3). Whisk in the milk, continue whisking until smooth and starts to thicken, 1-2 minutes.
4). Whisk in the cheese until creamy.
5). Season to taste with salt and pepper. 

Denene Vincent
Executive Chef 

MELON DUO with HONEY YOGURT

Yields: 4 Servings

Ingredients
½C  Yogurt
2t       Michigan Clover Honey
2C     Honey Dew Melon Balls
2C     Cantaloupe Melon Balls
½C  Granola

Directions

1). In a mixing bowl, whisk together the yogurt and honey.
2). In four serving bowls, equally divide the honey dew and cantaloupe melon.
3). Drizzle the melon with honey yogurt.
4). Sprinkle with granola.

Denene Vincent
Executive Chef 

GRILLED FRUIT SKEWER with VANILLA-LIME YOGURT

Yields: 4 Servings

Ingredients
1    Yellow or Green Kiwi, peeled, sliced, halved
4    Large Strawberries, halved
12  Blackberries
Light Olive Oil, as needed
1    Recipe Vanilla-Lime Yogurt

Directions

1). Artfully divide the fruit between 4 skewers.
2). Preheat a non-stick grill pan, lightly brush with light olive oil.
3). Place fruit skewers on the grill, grill 1-2 minutes per side.
4). Serve with Vanilla-Lime Yogurt.     

VANILLA-LIME YOGURT

Ingredients
2C  Vanilla Yogurt
1t    Lime Zest

Directions

1). In a mixing bowl, combine all ingredients.

Denene Vincent
Executive Chef