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Posts Tagged ‘B&B Recipes’

Recipes from the Kitchen of A Bed of Roses. Quick and Easy Mango Avocado Grilled Chicken Salad

August 20th, 2015 by abedofroses

Chicken mango avocado salad

Chicken mango avocado salad

This summer we have been relishing all the perfectly ripe mangoes and avocados at the grocers. Grilled boneless chicken breasts pair wonderfully with these creamy delights on a bed of mixed greens for a light and delicious summer supper. The recipe is made in three parts- the marinade, the chicken and the mango-avocado salsa, all displayed on a bed of lettuce.


  • 2 boneless skinless chicken breasts approximately 5 oz. each
  • 1 tsp. olive oil
  • 1 tsp. fresh squeezed lime juice
  • 2 cloves garlic pressed or finely diced
  • ¼ tsp. fresh ground pepper
  • ¼ tsp. salt
  • ¼ tsp. oregano
  • ¼ tsp. ground cumin
  • 1 mango peeled and cubed
  • 1 avocado peeled and cubed
  • ¼ cup chopped red onion
  • 2 cups mesclun mix
  • 1 Tbsp. fresh squeezed lime juice
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • Ground pepper to taste


  1. Combine the first 8 ingredients in a zip lock bag, adding the chicken last.
  2. After sealing the bag mush all the ingredients together by squeezing the bag and coating the chicken breasts thoroughly. Set aside and let marinade for ½ hour or more.
  3. Grill the chicken breasts for 7 minutes, turning 1 time after 3 1/2 minutes.
  4. Combine the mango, avocado and red onion in a medium bowl.
  5. Whisk the lime juice, balsamic and olive oil. Add pepper to taste.
  6. Add a small amount of the dressing to the lettuce and toss.
  7. Pour remaining dressing over the mango-avocado mixture and gently toss.
  8. Arrange lettuce on two plates.
  9. Top the lettuce with the mango avocado mixture.
  10. Slice the chicken breasts and arrange on top of the salad.Grilled chicken salad 512

Recipes from A Bed of Roses: Italian Egg Cups with Proscuito de Parma

February 15th, 2015 by abedofroses

Smoky and light Italian Egg Cups

Smoky and light Italian Egg Cups

Proscuito de Parma makes these convenient individual serving, crustless quiches just heavenly. The smoky flavor permeates the entire dish. We prefer thinly sliced Proscuito that is imported from Parma rather than the domestic varieties. Relatively low-fat, using non-fat yogurt in the egg filling, you can make this dish even healthier by using a low-fat grated Mexican cheese. It’s still delicious!

Serves 6

  • 1 Tbs. Olive Oil
  • 1 small chopped onion
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • Italian seasoning blend
  • 1 cup grated Mexican blend cheese
  • 1 cup freshly grated Parmigiano Reggiano
  • 6 slices of Proscuito de Parma
  • 8 eggs
  • 1 cup plain non-fat Greek Yogurt
  • 1 Tbs. Dijon mustard
  • Fresh thyme, finely chopped
  • Fresh chives, snipped
  1. Preheat oven to 350°.
  2. Coat 6, 10-oz. Ramequins with non-stick cooking spray.
  3. Sauté onions and peppers in olive oil, seasoning generously with Italian seasoning mix while cooking.
  4. Drape one slice of trimmed Proscuito in the bottom of each Ramequin, lining the cup and draping slightly over the side.
  5. Cover the Proscuito with a Tbs. or two of the sautéd vegetables.
  6. Mix together the cheeses and top the vegetables with half of the cheese.
  7. Whisk together the eggs, yogurt and mustard in a medium bowl until smooth
  8. Pour egg mixture over the cheese and vegetables in each Ramequin filling them to about ¾.
  9. Top with remaining cheese.
  10. Sprinkle with fresh thyme, freshly ground pepper and snipped chives.
  11. Place Ramequins on a jelly roll pan and bake for 30 minutes until eggs are set and tops are browned slightly.

Recipes from the Kitchen of A Bed of Roses – Caramel Sauce to Warm up Breakfast

March 9th, 2012 by abedofroses

Caramel Sauce Cooking

I love watching the cream swirl into the sauce like marbling paint.

This simple, luscious caramel sauce is easy to make and adds a rich decadent touch to breakfast waffles or any dessert.

  • 3/4 cup Brown Sugar
  • 3 Tbs Water
  • 2 Tbs Butter
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp real vanilla extract
  1. Mix the brown sugar and water in a small saucepan
  2. Bring to a low boil and simmer 5 minutes
  3. Add butter and continue to simmer just until it dissolves
  4. Remove from heat and stir in vanilla and cream.
  5. Cool slightly.

Serve over waffles topped with apples sautéed in butter, cinnamon and brown sugar for a special weekend breakfast treat!