Wednesday, August 17, 2016

Stuffed French Toast with Orange Syrup


6 1-inch slices of french bread
4 ounces of cream cheese, softened
1/4 cup orange marmalade
3 eggs
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground nutmeg
2 tablespoons butter or margarine


Stuffed French Toast
Cut across the top-crust side of the bread and cut a pocket in each slice.
In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy.
Spoon about 1 tablespoon of the cheese mixture into each pocket or just fill the pocket.
In a mixing bowl beat eggs, milk, vanilla, cinnamon and nutmeg until combined.
Dip stuffed bread slices into egg mixture.
Heat butter or margarine on a griddle and add stuffed bread slices.
Fry over medium heat until golden brown, turning once.
Serve with warm orange syrup and garnish with orange slice and powdered sugar.
Makes 8 slices.

Orange Syrup
In a small saucepan combine:
1 cup sugar
1 cup butter
1 6-ounce can frozen orange juice concentrate.

Place over low heat until butter is melted. Do not boil.
Remove from heat and cool for 5-10 minutes.
Beat until slightly thickened and serve warm.

Orange Syrup can be made ahead and will keep in the refrigerator for several weeks.
Makes 1 1/2 cups.

Recipe from the files of:
Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
Proud to be the Seattle Broad
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Thursday, August 11, 2016

Spinach Pesto Salad Dressing

Who remembers that song from the first Muppets Movie, "It's not Easy Being Green?" For some reason that song always pops into my head when I make Pesto. And, who can resist that beautiful emerald green color and that fresh fresh smell of basil that simply defines summer for me.

This recipe is a spin on the traditional Pesto recipe, using spinach and basil as the base for a tasty and vitamin-packed salad dressing. Drizzle it over fresh tomatoes for a simple easy side dish or combine with other ingredients to make a heartier salad that can be a full meal. For our photograph we tossed some of the dressing with garbanzo beans, black olives, halved cherry tomatoes and feta cheese, spooned this mixture over a bed of lettuce and drizzled more dressing over the top.


2 cups fresh spinach
6 - 8 fresh basil leaves
Juice from a lemon
3 tablespoons balsamic vinegar
1/4 cup olive oil
1 large clove of garlic
Optional - handful of walnuts or roasted almonds
2 tablespoons grated Parmesan cheese


Combine all of the above ingredients in a blender jar and blend until combined well.
Use immediately or refrigerate for up to 4 days.

The White Oak Inn
Yvonne Martin
Proud to be the Ohio Broad
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Thursday, August 4, 2016

Summer Italian Bread Salad

Oh my, this is such a delicious and easy recipe that makes a great dinner out of summer's fresh
bounty. This recipe could be easily converted to a vegetarian salad. I've not had any success growing tomatoes in Arkansas this year, but the garden herbs are bursting forth. It's wonderful on hot summer nights to not turn on an oven!


3 slices artisan bread (I used an herb provence bread. Ciabatta would also work well.)
1 can chickpeas drained and rinsed
4 slices genoa salami
1 large tomato
1 large cucumber
2 tablespoons fresh parmesan, grated
1/4 cup flat Italian parshley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh lemon basil

1/4 cup virgin cold-pressed olive oil (I used lemon infused)
Juice of 1 lemon
1/2 teaspoon lemon zest
1 clove garlic, grated
1/2 teaspoon sea salt (or to taste)


Toast bread slices until lightly browned. Allow to cool, then dice into size of large croutons.
Mix dressing ingredients and allow to meld while preparing the other ingredients.
Prepare the vegetagles by slicing and dicing the tomato (1/2 inch cubes)
Peel (if desired) and dice the cucumber.
Slice the salami into 1/2 inch by 1 inch strips.
In a large bowl, place the croutons, vegetables, chickpeas, parmesan and fresh herbs.
Pour the dressing over the salad, stir. If necessary, add a small amount of additional olive oil and lemon juice.
Allow to sit for 30 minutes, then serve and enjoy. An entire meal in one dish!

Serves 2

Lookout Point Lakeside Inn
Kristie Rosset
Proud to be the Arkansas Broad
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Thursday, July 28, 2016

Mexican Summer Bean Salad

This is the perfect salad to bring to a potluck or to serve along with barbecued meats. It is easy, nutritious and very tasty.


1 1/2 cup olive oil (EVOO)
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons ground cumin
1-19-oz. can black beans, drained and rinsed
1-19 oz. can red kidney beans, drained and rinsed
1-19oz. can cannellini beans, drained and rinsed
1-15 oz. can corn kernels or better yet the kernels of 2 fresh ears of corn
1 large tomato, seeded and chopped into 1/4-inch pieces
1 green pepper, chopped into 1/4-inch pieces
1 jalapeno pepper, finely chopped
1/2 red onion, finely chopped
1 clove garlic, minced
1 large bunch cilantro, 1-2 cup finely chopped
Salt and coarsely ground black pepper to taste
Hot sauce such as Tilapia to taste


In a two-cup measuring cup whisk together first 4 ingredients. Set aside.
In a large bowl mix together beans, corn, tomato, all the peppers, onion, garlic and cilantro.
Pour dressing over beans.
Add salt, black pepper and hot sauce to taste. Mix well.
Refrigerate for al least 30 minutes before serving.

Brampton Bed and Breakfast Inn 
Danielle Hanscom
Proud to be the Cheseapeake Bay Broad
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