Sunday, May 19, 2019

Spinach Sausage Quiche, an Avenue Hotel Bed and Breakfast recipe




Preparing, cooking and serving a full breakfast everyday is what I really love about owning the Avenue Hotel Bed and Breakfast.  It is fun testing and trying different recipes or cooking up old favorites. I generally follow a recipe the first time then make changes to add flavors I like. I found and adapted this recipe years ago.
I generally bake this Spinach sausage quiche  crust-less. It is a hearty quiche with sausage and stuffing mix inside. I generally roast some potatoes and add a side of sausage
















1- 9 inch pie shell, unbaked
1½ cups shredded Monterey Jack cheese
½ pound bulk sausage
 1/2 cup onion, chopped
1 clove garlic, minced
8 eggs
1½ cups half and half or cream
½ box frozen spinach, thawed,drained,and chopped
½ cup herb stuffing mix  
2 tablespoons grated Parmesan cheese
Paprika

Preheat oven to 375°. Place pie shell on a cookie sheet. Cover the bottom of pie shell with Monterey Jack cheese. In a skillet cook the sausage, onion and garlic; drain.  Add the spinach and stuffing mix. Spread spinach mixture over cheese in the pie crust.  In a separate bowl, combine the eggs and half and half, whisking slightly to combine well. Pour over the spinach mixture. Bake for 35 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes. Remove from oven and let stand for at least 10 minutes before cutting and serving.

This is easily made crust-less. Combine all the ingredients together and pour into a pie dish that has been sprayed with non-stick cooking spray or individual ramekins.

 Makes 6 servings.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, April 29, 2019

Avenue Hotel Bed & Breakfast Recipe: Blueberry Crumb Coffee Cake


This is the Avenue Hotel Bed and Breakfast recipe for a delicious  blueberry coffee cake. I love blueberries and try out every blueberry recipe I can find; blueberry muffins, blueberry pancakes, bluberry french toast, and blueberry crisp.  This coffee cake I have been making for years and love it. This is an easy recipe for a 9x9 pan and is great for the morning or can be baked for an evening treat as well.  I prefer fresh berries to frozen I think the cake is prettier with fresh berries.





1 ¼ c. flour                                                                                                        
1 ½ t. baking powder                                                                                    
¼ t salt                                                                                                                 
½ c. butter room temperature                                                                   
¾ c. sugar                                                                                                           
1 large egg                                                                                                         
1 t vanilla
1/3c milk

Topping:
¼ c flour
¼ packed brown sugar
½ t nutmeg
2 T cold butter
1/3  c chopped walnuts

1 c fresh or frozen thawed and dried blueberries

Preheat oven 350 degrees.  In medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy, 1 to 2 minutes.  Add egg and vanilla and beat until smooth.  On low speed, beat in dry ingredients alternately with milk, starting and ending with dry ingredients, until blended.
To make topping, in small bowl, combine flour, brown sugar, cinnamon and nutmeg. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs.  Stir in nuts.
Spread batter into a lightly sprayed or oiled 8-by-8 inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle topping over blueberries. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Bon appetite!
Innkeeper
Avenue Hotel Bed and Breakfast

Wednesday, April 24, 2019

Chicken Salad Puffs, a Bed and Breakfast recipe for an appetizer


Running a bed and breakfast means being ready to prepare and serve more than breakfast.  Bed and breakfast recipes are a wonderful resourse.  Often, a bed and breakfast is a great location to host small local events. Chicken Salad Puffs are an  appetizer  that we often use for a group gathering.  They can be made ahead, covered and chilled. 







Cream Puffs:
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Drop by rounded teaspoons 2 inches apart onto greased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Remove to wire rack. Immediately poke with a toothpick to allow steam to escape; cool.   The cream puffs can be made ahead and frozen, they freeze well for several months.



Filling:
2 cups cooked chicken,  finely chopped
1 - 8 ounce can crushed pineapple, drained
1/2 cup miracle whip or mayo
1/4 cup green onion, thinly sliced
1/2 cup pecans, toasted and chopped
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
salt and pepper to taste

Split puffs and set aside. In a bowl, combine the filling ingredients; mix well.  Remove tops, fill puffs and replace tops.  Refrigerate until serving. Refrigerate leftovers.  Serves 18 - 24 depending on the size of the puffs made.

Found on page 80 of my Breakfast and Beyond Cookbook.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, March 5, 2019

WHITE CHEDDAR AND TOMATO BAKED EGGS







4 large eggs
fresh parsley, chopped fine
¼ ripe tomato, diced
½ cup of half and half
½ heaping cup grated white cheddar cheese, or a nice white
cheese blend of choice

Preheat oven to 350F. Spray 2 small ramekins with cooking spray
or lightly grease them with butter. Evenly sprinkle the diced tomatoes and cheese between the two ramekins; lightly smoothing the top of each with the fork. Sprinkle with parsley.
Spoon 2 tablespoons half and half over tomato and cheese. Place ramekins on a baking sheet and bake for 10 to 15 minutes, until bubbly. Remove from oven. Carefully crack 2 eggs into each ramekin, taking care not to break the yolks. Season with salt and pepper, to taste. Spoon 1 tablespoons of half and half over eggs. Return to the oven to bake.  Baking time will differ depending on how yu like your eggs;  10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and
preferences vary, and so will baking times. Remove from oven let rest 5 minutes and serve. Serves 2

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Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast