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Posts Tagged ‘Recipes from A Bed of Roses’

Recipes from the Kitchen of A Bed of Roses B&B – A Cinco de Mayo Breakfast Egg Casserole

May 4th, 2012 by abedofroses

Eggs and jalapenos

Eggs and spicy chiles are a great combo

Start Cinco de Mayo off right with a delicious Breakfast Casserole with a Mexican flair! Just about every B&B has some version of this crust-less Mexican quiche and it’s easy to see why. It’s easy to make, easy to adapt to more or fewer guests, and it’s sure to please everyone. It starts out mild but you can spice it up to taste or add a spicy salsa on the side. I serve mine with a spicy apple salsa that combines sweet and spicy flavors for an unusual twist.

Serves 8

Ingredients:

  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups cottage cheese
  • 4 cups shredded Mexican cheese blend
  • 2 small cans of chopped green chiles
  • 1 diced jalapeno (optional)
  • 8 Tbs melted butter

Spicy Salsa:

  • 3 Granny Smith Apples
  • 1 red apple
  • 1 diced jalapeno
  • 1/4 cup diced onion
  • juice from 1/2 lime
  • 1 Tbs jalapeno jelly or to taste

Instructions:

  1. Preheat oven to 350°.
  2. Combine the first 9 ingredients, eggs through butter, in a large bowl.
  3. Pour into a greased 9”x12” glass baking dish and sprinkle with paprika.
  4. Bake 40 minutes. Let sit for 5 minutes and cut into 8 pieces.
  5. Combine salsa ingredients and serve alongside the eggs

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Recipes from the Kitchen of A Bed of Roses- Simply Delicious Baked Grapefruit

October 7th, 2011 by abedofroses

Baked Grapefruit with Brown Sugar

Simply Delicious Baked Grapefruit

We’ve gotten two requests from guests this week for this recipe and it is so simple that I’m almost embarrassed to share it.  This is for Bonnie and Nevada. I hope you enjoy making it at home!

I love grapefruit just as they are with no adornment at all, but to make them even better, I like to bake them with a little brown sugar and top with a dab of homemade cranberry sauce. It’s simple yet elegant. Here’s how.

  • Preheat the oven to 350°.
  • Line a metal baking pan with aluminum foil.
  • Cut two grapefruit in half crosswise and trim the bottoms to make sure they sit flat and level in the pan.
  • Section the grapefruit with a sharp knife. I highly recommend a two sided grapefruit knife. The double blade on one end cuts both sides of the membrane in one motion, then the scoop blade cuts the back and bottom for easy eating.
  • Top each grapefruit half with 1 Tbs of brown sugar.
  • For each half cut 1 pat of butter in half and place on top.
  • Bake for 30 minutes.
  • Remove to individual plates and fill the center hole with just enough homemade cranberry sauce to cover it.

Serves 4.  See recipes below for cranberry sauce.

Double edged grapefruit knife

Handy grapefruit knife with two blades

Two Cranberry Sauce Recipes- the Long and the Short Versions

I keep a jar of this cranberry sauce in my fridge, since we make this dish so often. I’ve never tried freezing it, but I can’t see why not!

The Long Elaborate Version:

  • 1 cup Ruby Port
  • 2 cinnamon sticks, broken in half
  • 1 cup dried cranberries
  • 1 12 oz bag fresh cranberries
  • 3/4 cup water
  • 1/3 cut sugar
  • 1/4 tsp ground cloves
  • orange zest to taste
  1. Bring port and cinnamon sticks to a boil in a medium saucepan. Reduce heat and simmer 5 minutes.
  2. Add dried cranberries and simmer 3 more minutes.
  3. Add fresh cranberries, water and sugar and bring to a boil, stirring.
  4. Reduce heat, cover and simmer stirring often for about 20 minutes, until sauce is thickened and berries have collapsed.
  5. Discard cinnamon sticks and refrigerate.

The Short and Easy Version:

  • Take 1 can whole cranberries
  • Mix with a dash of ground cloves, ground nutmeg and ground cinnamon.
  • Microwave on high for 2 minutes
  • Refrigerate

 

 

 

 

 

 

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