A Dubuque, Iowa Bed and Breakfast

Posts by amy

Mushroom and Green Onion Frittata

Posted on Mar 8, 2014

Mushroom and Green Onion Frittata – brought to you by the Mandolin Inn   Serves 8-10 people  (indicates what you can do to lower fat content)   4 Tablespoons butter (lots of PAM) 12 eggs (egg beaters) 1 ½  cups chopped green onions 1 teaspoon salt 2 cloves garlic ¼ teaspoon pepper 2 cups mushrooms – Swiss chard, spinach or broccoli may be substituted ½ cup sour cream or heavy cream (I use fat free sour cream) ½ teaspoon basil 2 cups shredded Swiss cheese(1 cup) ½ teaspoon oregano 1 cup parmesan cheese (delete) ½ teaspoon thyme   Melt butter in cast iron or other skillet that you can bake in oven (spray with Pam). Sauté onions and garlic until limp. Add veggies. Cook until heated through. Remove from heat and stir in herbs. Lightly beats eggs with salt, pepper and sour cream.  Stir in 1 ½ cup Swiss cheese and ½ cup Parmesan cheese along with vegetables. Return to skillet; bake in oven at 350° for 30-40 minutes. Remove from oven and sprinkle remaining cheese over the top. Cook for 5 more minutes to melt the cheese and lightly brown the top. Cool slightly and cut. (A really great breakfast or lunch with your favorite potato recipe and...

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Baked Apple Pancake from the Mandolin Inn

Posted on Dec 27, 2013

Fruit: 4 medium sweet apples  1 TBSP Butter 2 TBSP Sugar 1 TSP Vanilla a few dashes Cinnamon Batter; 1 cup white Flour 1 cup Milk 2 Egg Whites 2 large Eggs 1 TBSP Sugar Confectioners’ Sugar   Peel and core the apples, cutting them into narrow wedges the long way Melt the butter in an oven-proof skillet. Add the apple slices and sprinkle them with the two tablespoons of sugar. Cook the apples over medium heat, stirring gently now and then until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinke all with cinnamon. You can bake the pancake in the oven if the pan has a heat-proof handle, otherwise, transfer the apples to a deep-dish pie plate.  In a medium mixing bowl,combine the flour, milk, egg whites, eggs and 1 tablespoon of sugar. Beat the batter until well blended.  Preheat the oven to 425 degrees F and let the oven heat for at least 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter) and bake the pancake for 20 minutes. Reduce the heat to 350 degrees F, and bake for another 10 or 15 minutes or until it is puffed and begins to brown. Before serving the pancake sprinkle it with confectioners’ sugar. Cut the pancake into wedges and serve. you may add maple or apple cider syrup if so desired.   Apple Cider Syrup   1 cup sugar 2 tablespoons lemon juice 2 tablespoons cornstarch 1 teaspoon cinnamon 2 cups apple cider     Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over  ...

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Crock Pot Oatmeal – a gluten free delight!

Posted on Sep 10, 2013

  Want a delicious breakfast tomorrow without much effort?  Try this Crock Pot Oatmeal   Place in the bottom of the crockpot:  4 sliced apples 1/2 cup raisins 1/4 cup brown sugar 1 tsp. cinnamon Pinch of salt   Pour in and DO NOT STIR: 2 cups gluten free oatmeal 2 cups milk 2 cups water   Cook on low overnight for 8-9...

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Asparagus, Leek and Goat Cheese Tart – great for those who can’t have dairy protein or are lactose intolerant

Posted on Jun 2, 2013

Asparagus, Leek and Goat Cheese Tart – brought to you by the Mandolin Inn   Serves 8-12 people  (indicates what you can do to lower fat content)   12 eggs (eggbeaters) Freshly ground pepper, to taste 3   TBSP finely chopped fresh chives 6 ounces goat cheese, crumbled ¼   tsp finely chopped fresh tarragon 2 lbs. asparagus, tough ends trimmed, steamed until   just tender 2   TBSP finely chopped fresh chervil 1 TBSP unsalted butter 2   ounces prosciutto cut into ¼ inch strips 1 leek rinsed well and thinly sliced Preheat oven to 350 degrees Melt butter in skillet.  Sauté leeks and chives until limp – about 5-8 minutes.  Whisk together eggs with tarragon, chervil, prosciutto, pepper and cheese. Cut off asparagus tips and save.  Chop asparagus spears into ¼ inch pieces and add to egg mixture. Add sautéed leeks and chives to egg mixture. Place egg mixture into 2 glass pie pans that have been buttered (spray with PAM). Arrange asparagus tips on top of the quiches. (Note – Quiche can be made up to this point and refrigerated overnight, then baked the next morning.) Bake quiche at 350 degrees for 1 hour or until eggs are set. Cool slightly (about 5 minutes) and cut. (A really great breakfast or lunch with your favorite potato or sausage recipe and fruit.)   About Amy: Amy owns and runs Mandolin Inn, a Dubuque Iowa bed &...

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Asparagus Quiche and Curried Sausage

Posted on May 3, 2013

    Crustless Asparagus Quiche – brought to you by the Mandolin Inn   Serves 12-16 people    (indicates changes you can make to lower the fat)  1 dozen eggs    (equivalent # egg beaters) 1 cup sliced asparagus 2   cups cottage cheese (low or nonfat) 6 tablespoons melted butter (omit) 2   cups shredded  cheddar cheese (lite or   low fat cheese) ½ cup milk (skim) ¼ cup diced onions ¼ teaspoon dill weed ¼ cup diced green peppers     In a large bowl beat eggs, then combine the rest of the ingredients except for the asparagus and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Place asparagus on top. Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve.  (Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)     Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn  Serves 12-25  3-5 pounds mild pork bulk   sausage 4 teaspoons curry powder 3 cups sliced mushrooms 2 cups half & half 4 tablespoons butter 1 cup julienned red, green   and yellow peppers 4 tablespoons flour ½ cup grated parmesan or   Romano cheese   In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander. Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.     (Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.) About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque...

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