Shirred Eggs Florentine in Ham Cups – very pretty and quite tasty

So pretty – shirred (baked) eggs florentine

Shirred Eggs Florentine in Ham(or turkey) Cups – brought to you by the Mandolin Inn

 

Serves 6 people    (indicates changes you can make to lower the fat)

¾ lb fresh spinach, finely torn
2 Tbsp sour cream (fat free)
1   Tbsp finely chopped garlic
1 Tbsp finely chopped fresh tarragon
2   Tbsp butter (PAM)
12 slices Black Forest  or Virginia ham without holes
12 large eggs

  • Preheat oven to 400°
  • Prepare Spinach:

            Cook spinach and garlic in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until spinach is tender and liquid is evaporated. Remove from heat and stir in sour cream and tarragon.

  • Assemble and Bake:

            Fit one slice of ham into each of 12 lightly oiled (PAM) muffin cups. Divide and place spinach mixture into bottom of the 12 ham cups and carefully crack 1 egg into each cup. Bake in the middle of the oven whites are cooked but yolks are still a bit runny, about 15 minutes.

  • Remove ham cups from the muffin tin carefully, using 2 spoons or small spatulas.

  • Serve with your favorite potato recipe (we like fried new red potatoes) and fresh fruit
  • Note – The eggs in this recipe are not fully cooked, which may be of some concern if salmonella is a problem in your area.

 

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

Zucchini and Tomato Crustless Quiche

Crustless Zucchini and Roma Tomato 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)

2 large roma tomatoes, 1-1’1/2 cup grape tomatoes or any home grown tomatoes, diced

2   cups cottage cheese (low or nonfat)

4 tablespoons melted butter (omit)

2   cups shredded  cheddar cheese (lite or   low fat cheese)

1 tablespoon fresh basil, finely diced (1 teaspoon   dried)

1 teaspoon minced garlic

½ tablespoon fresh oregano, finely diced (1/2   teaspoon dried)

1 medium zucchini, diced

 

Melt butter in skillet, add minced garlic, diced zucchini and diced tomatoes and sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes.

In a large bowl beat eggs, then combine the rest of the ingredients 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.  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.)

 

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque IA.

Potato-Cheese Strata and Bread Pudding with Apple Cider Sauce

POTATO-CHEESE STRATA – brought to you by the Mandolin Inn

 

Serves 8-12 people    (indicates changes you can make to lower the fat)

 

½ cup green onions, chopped – optional

2/3 cup milk (I use skim milk)

½ teaspoon Tabasco sauce (I use 1+ teaspoons) –or   omit and use oregano and and basil for flavor

2 tablespoons butter (I use lower fat or fat-free   margarine)

1 ½ cup sour cream (I use light or fat free sour   cream)

¼ teaspoon salt (I don’t use)

1 ½ lbs. frozen hash browns or O’Brien Potatoes,   thawed

4 cups shredded Monterey Jack-Colby Cheese ( you   can substitute lower fat cheese like cheddar here)

Optional – 15 slices bacon, cooked and crumbled (I usually use   1-2 strips only, and often none, really just to garnish top of strata)

2/3 cup cream of mushroom soup (I use low fat soup)

8 eggs (you can use egg beaters here)

 

Microwave or sauté the chopped green onions in butter until tender.  Bake the potatoes in a 250° oven for one hour.  In a large bowl beat eggs then combine the rest of the ingredients except for the bacon and mix well. Spray a 9×13 inch glass baking dish with cooking spray then fill with contents of mixing bowl.  Bake in a 350° oven for 60-65 minutes. Sprinkle crumbled bacon over the casserole 10 minutes before the casserole is done.  Let stand 5 minutes then cut and serve.

May be prepared in advance and refrigerated, covered.  If placed in the oven directly from the refrigerator, uncover and bake for 70-75 minutes.

Bread Pudding with Apple Cider Sauce  –  Serves 12

    (What I do to lower the fat content if you are so inclined)

 

Leftover bread – cubed (I   use 2 baguettes of French bread, but cinnamon or sourdough also work nicely) 3 cups half & half (I often   use fat free half and half)
8 oz pkg cream cheese,   cubed (I use Philadelphia   Light or Fat Free) 1 stick butter (I haven’t   found a way to lighten this one up, other than not to use butter at all)
12 eggs, beaten (I often   use egg beaters to lower fat & Cholesterol) ½ cup maple syrup (I use   light or ½ calorie syrup)

 

Coat 9 x 13 inch pan with vegetable spray like PAM.  Place one layer of bread cubes in the pan.  Sprinkle the cubed cream cheese over the bread.  Place another layer of bread over the cream cheese.  Mix remaining four ingredients and pour over top.  Optional – I often sprinkle some raisins or other dried fruit or chocolate chips across the top at this point. Cover and refrigerate overnight.  Bake at 350° for 35-45 minutes.  Let stand 10 minutes and serve with “Apple Cider Syrup.”

 

Apple Cider Syrup  (I usually quadruple this recipe so that I use all cider – the syrup keeps well in the refridgerator for a long time)

 

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 bread pudding.

 

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

Sour Dough Baked French Toast and Old Fashioned Rhubarb Sauce

Sour Dough Baked French Toast!

Sour Dough Baked French Toast – brought to you by The Mandolin Inn

Serves 6-8

    (What I do to lower the fat content if you are so inclined)

 

1 loaf sour dough bread   (or French or Italian) cut in 1 inch slices ¼ teaspoon ground nutmeg
6 large eggs (egg beaters) ¼ cup butter (light butter   or margarine)
1 ½ cups milk (skim) ½ cup firmly packed light   brown sugar
1 cup cream (fat free half   and half) ½ cup sliced  almonds (use sparingly or delete)
1 teaspoon vanilla extract 1 tablespoon light corn   syrup
¼ teaspoon ground cinnamon

 

Coat 9 x 13-inch pan with non-stick cooking spray. Arrange breads slices to fill pan. In a medium bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.

 

Next Day – preheat oven to 350°.  In a small bowl, add melted butter, sugar and corn syrup. Mix well and spread evenly over bread. Sprinkle with almonds. Bake for 60 minutes, or until puffed and golden.

 

Serve with Old Fashioned Rhubarb sauce (recipe below) and sausage links.

 

Old Fashioned Rhubarb Sauce

 

 

1-2 quarts rhubarb, washed   and cut into small pieces 1–2 pints strawberries,   washed and hulled (optional)
8 cups sugar  

 

Place rhubarb in large saucepan. Cover with sugar. Let these ingredients stand for 12 hours. Then, bring quickly to the boiling point. Add strawberries. Simmer until thick – about 15 minutes.

 

(Note – leftover sauce refrigerates well.)

 

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.

Recipe for Apricot and Butterscotch Scones – Easy and Delicious

Apricot-Butterscotch Scones – brought to you by The Mandolin Inn

 

Serves 12 generous scones

   

2 cups flour 6  tablespoons butter
2 ½ teaspoons baking   powder ½ cup chopped dried   apricots (or any combination of dried cherries, currants, raisins, etc.)
½ teaspoon salt ½ cup butterscotch chips   (or any other flavor that appeals)
¼ cup sugar 1 egg slightly beaten,   combined with enough buttermilk to equal 1 cup

 

Combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender (or the old fashioned way with two table knives) until mixture resembles coarse crumbs. Stir in apricots and butterscotch chips. Slowly stir in egg/buttermilk mixture until mixture just barely holds together. Add more buttermilk if necessary. Drop by generous spoonful on ungreased cookie sheet. Bake at 400° for 15-20 minutes.

Interested in more of Amy’s recipes?

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

Recipe for Curried Sausage – A Signature Dish here at the Inn

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.)

Interested in more of Amy’s recipes?

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.

Recipe for Spinach Quiche – Enjoy!

Crustless Spinach Quiche – brought to you by The Mandolin Inn

 

Serves 12 – 16

    (What I do to lower the fat content if you are so inclined)

 

16 eggs (equivalent # egg   beaters) 1 tablespoon chopped   parsley
8 ounces crumbled feta   cheese – black peppercorn or tomato-basil flavored 1 cup grated Swiss cheese
4 tablespoons melted   butter (omit) 1 teaspoon ground nutmeg
12 ounces small curd   cottage cheese (low or nonfat) 10 ounces frozen chopped   spinach, thawed, drained and squeezed dry

 

In a large bowl, mix all ingredients together. Butter two glass deep-dish pie pans or spray with non-stick cooking spray. Pour mixture into prepared pans. Bake at 350° for 30-45 minutes or until knife inserted in center comes out clean. Allow to set for a few minutes before serving. Cut into wedges.

 

(Note: can be prepared the evening before, then baked in the morning)

 

Interested in more of Amy’s recipes?

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.