A Dubuque, Iowa Bed and Breakfast

Amy’s Blog

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...

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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...

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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...

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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...

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Savory Baked English Breakfast Pudding with Sausage

Posted on Apr 7, 2013

Savory Baked English Breakfast Pudding with Sausage, Tomatoes and Scallions Preheat oven to 425 degrees Brown 1 pound sausage and 5 trimmed scallions in 1 TBSP extra virgin oil in a 10 inch cast iron pan Blend 1 ½ cups all purpose flour, 1 ½ cups milk (skim, 1%, 2% or whole), 3 large eggs and 2 TBSP melted butter Pour batter over the sausage and scallions. Top with 10-12 cherry tomatoes. Bake until puffed and set – about 30 minutes. Serves 4-5 people. About Amy: Amy owns and runs The Mandolin...

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