Our January signature dish for 2015 contains the ingredient black-eyed peas. Black-eyed peas were introduced to the new world in the 17th century in Virginia. In the United States eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. A number of breakfast entrees feature some type of hash, but our Sausage and Black-Eyed Pea Hash is a healthy way to start your day and is packed with great taste and flavor. If you are a vegetarian, leave out the sausage, if you are vegan you can also delete the egg and if you are gluten intolerant and tired of tasteless dishes then give this one a try. Our sausage and black-eyed pea has is a well balanced meal on a plate. Not only does this taste great, but it is simple to cook and takes less than 30 minutes to prepare.
- 8 oz. Andouille sausage
- 1 cup celery, diced
- 1 cup chopped fresh tomato
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 1 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 15 oz. can no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon canola oil
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery, tomato, bell pepper and squash; saute 3 minutes, stirring frequently. Add water, thyme, cider vinegar, Worcestershire sauce, Dijon mustard and black-eyed peas. Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with paper towel.
2. Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or just until whites are set. Remove from heat. (We skipped this part and poached our eggs this morning, but frying an egg works great also. Most people aren’t comfortable poaching an egg so a lot of our recipes we fry our eggs over easy instead of poaching them).
3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.
Note: also shown in the above photo are mushrooms. One of the nice things about making our sausage and black-eyed pea hash is that if you have other ingredients in the kitchen you can add or substitute them. There really isn’t a right or wrong way to make hash, the key is to make one that is flavorful and this one is.
This recipe serves 4 people.
For more recipes check out our recipe page on our website. If you would rather have someone else do the cooking then give us a call at 434-846-1388 to make your reservation at The Carriage House Inn Bed and Breakfast and enjoy our legendary breakfast each morning or you can book your stay on-line.
Starting to get cabin fever? Want to work off all those holiday pounds? Take a hike and check out some great ice sculptures. It has been wet the past couple of weeks and as the temperature drops, water freezes and forms some great icesculptures changing the normal landscape into something quite spectacular. In and around the Lynchburg area we have some great opportunities to see frozen waterfalls and ice formations, but if you aren’t sure about hiking up one of our mountains, at the foot of our street is one of the entrances to the Blackwater Creek trail and it is flat and paved path that has some great opportunities for some memorable photography.
Before you decide to grab your camera there are a few things to consider before capturing those great ice sculpture photos. First, dress warmly and dress in layers. Wear the proper shoes for hiking and wearing a pair of thick wool socks will keep your feet warm. Bring water. It may be cold out there but the air is dry and you will get thirsty so don’t forget the water. Carry your camera inside your coat and take it out when you are taking pictures. This keeps your camera somewhat warm, but it also keeps it from swinging around. A hiking stick is also a good idea. The ground could be icy and slippery and the stick can give you a little more stability. Finally, it’s always a good idea to bring a friend or as a minimum tell someone where you are going and when you will be back.
These ice sculpture photos were taken off the Blackwater Creek trail near The Carriage House Inn Bed and Breakfast last year, but with the temperatures falling into the single digits later this week, there will be lots of great ice sculptures for you to see and photograph. Looking for a great bed and breakfast experience while hiking our trails. Call 434.846.1388 to book your reservation today.
Best of luck and stay warm!.
This post is another in a series of post about the historic homes on Cabell Street. This post is about the Hroner House built at 315 Cabell Street. This Greek Revival house was built on a 2-acre lot in 1848 by James E. Horner and his wife Anne Eliza. The home was constructed using a two-story, two room plan with a center hallway along with an English basement, two chimneys and two porches, one on each floor. The chimney on the right side of the home was removed during the restoration that took place around 2005. The house had a 2,000 square foot addition, to the rear of the structure, added by it’s second owner, Isaac Adams. While constructing the addition Adams enhanced the front entry hall by laying down decorative inlaid oak flooring. He also added wood detailing around the windows and corner key door frames. All seven fireplaces had ornate mantels added. He expanded the width of the front porch to the full length of the house.
According to popular legend the Queen Anne style house, located today at 317 Cabell Street (to the left of The Horner House, was built for the Adams daughter when she married. The original lot was later subdivided giving the property at 317 Cabell Street it’s own legal address. Originally the electric and plumbing systems ran from 315 into 317.
From the back porch of this house is one of the most captivating views of downtown Lynchburg.
Many of our guests visit Lynchburg to view or study the architecture of the 17th Century. The city is rich with architectural jewels in its 7 historic districts. .
Want a great tasting easy to make breakfast? Who doesn’t! Our spinach pesto egg bake is the dish that fits the bill. We just made these and our guests loved them. It doesn’t take a lot of prep time nor does it take a lot of ingredients but it delivers lots of flavor. Depending on the size of your family you can double or triple the recipe if you are having the entire family over for the holidays. Another idea would be to make extra spinach-pesto egg bakes and freeze them. The night before put one in the refrigerator and the next morning pop it in the microwave for a minute or so (or until hot). What a great way to get a good hearty breakfast. You probably couldn’t prepare a bowl of cold cereal that quickly! Pictured above is our spinach pesto egg bake with chicken and apple sausage and tomato slices with mozzarella cheese and basil leaves.
- 1/4 cup of pine nuts
- 1 cup frozen cut leaf spinach (14 oz pag thawed, squeezed to drain)
- 1 cup cottage cheese
- 1 cup shredded Monterey Jack cheese (4 oz):
- 1/4 cup basil pesto
- 6 eggs, beaten
- 1/4 cup milk
- 1 medium tomato, chopped
- 1/4 cup shredded Parmesan cheese (1 oz)
- Fresh basil leaves
- Preheat oven to 375 degrees F. Lightly spray 4 (10 oz) custard cups or ramekins with cooking spray. Place cups on a cookie sheet with sides (so they don’t slide off the cookie sheet when removing from the oven).
- Toast the pine nuts (place the pine nuts in an ungreased heavy skillet and cook over medium heat for 5-7 minutes stirring frequently until nuts begin to brown, then stir constantly until light brown). Be careful not to burn the nuts.
- In a medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in the eggs (salt and pepper to taste) and milk until well blended. Divide the mixture evenly among the cups.
- Bake 25-30 minutes or until set. Cool two minutes then top with tomato and Parmesan cheese and garnish with basil.
In the interest of keeping this easy to make you can buy the basil pesto rather than making your own, which is easy to do especially if you have an herb garden and grow basil as we do. For those that want to be in control of what goes into your food I am providing our basil pesto recipe below:
- 2 cups packed fresh basil leaves
- 1 clove garlic (more of less depending on your preference)
- 1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste+
- 1/2 cup freshly grated Pecorino cheese
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth and mix in the cheese OR
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw before use and stir the olive oil and cheese into the mixture.
This recipe is gluten free and vegetarian!
Just a reminder, you can find all of our recipes on our website, itemized by category. A new recipe is posted every month so bookmark that page and check back often to see whats cooking at The Carriage House Inn Bed and Breakfast in historic Lynchburg, Virginia. If you don’t want to cook then come stay with us and we will serve you our four-course legendary breakfast each morning. Reservations can be made on-line or by calling 434.846.1388.
Kathy and I hope you enjoy our spinach pesto egg bake.
Having just celebrated Thanksgiving I thought I would tell everyone that the First Thanksgiving actually was celebrated in December. As children we all learned about the first Thanksgiving that occurred in Plymouth Massachusetts in 1621. Unfortunately this is not the first Thanksgiving.
On September 16, 1619, a group of 38 English colonists, headed by Captain John Woodlief, sailed from England aboard the Margaret. The colonists were sent by the London Company, which owned thousands of acres in the area now known as Virginia, and settled and supported Berkeley Plantation. They landed at Berkeley Hundred 10 weeks later, on December 4, 1619. In 1619 Berkeley Hundred was about 8,000 acres of land on the north bank of the James River near Herring Creek in an area known as Charles Cittie (sic). It was named for one of the original founders, Richard Berkeley, a member of the Berkeley family of Gloucestershire, England. It was about 20 miles upstream from Jamestown, where the first permanent settlement of the Colony of Virginia was established on May 14, 1607.
The group’s charter required that the day of arrival be observed as a “day of thanksgiving” to God. On that first day, Captain Woodlief held the service of thanksgiving after the weary travelers disembarked and immediately fell to their knees to thank God for their safe arrival. There were no Indians (native Americans) there to celebrate their arrival and there were no turkey dinners prepared. The Charter of Berkeley Plantation specified the thanksgiving service: “We ordained that the day of our ships arrival at the place assigned for plantation in the land of Virginia shall yearly and perpetually kept holy as a day of thanksgiving to Almighty God”. The Thanksgiving at Berkeley Hundred occurred a year before the Pilgrims arrived at Plymouth.
Berkeley Plantation, one of the first great estates in America, comprises about 1,000 acres today. Benjamin Harrison IV built on the estate, in 1726, what is believed to be the oldest three-story brick mansion in Virginia and is the ancestral home to two Presidents of the United States: William Henry Harrison (our ninth President), his grandson, and Benjamin Harrison (our 23rd President), his great-great-grandson.
Berkeley Plantation is located 18 miles west of Williamsburg and 35 miles east of Richmond. The house and grounds are open daily.. Check their website for more information.
When touring Berkeley Plantation there is a letter on display to President Kennedy informing the President that the first Thanksgiving actually happened a year before the Thanksgiving celebration in Massachusetts. The response to the letter came from Henry Kissinger which in part states the President is partial to Massachusetts and they will not be re-writing history to acknowledge the first Thanksgiving actually happened in Virginia.
Thanksgiving is next week and you probably haven’t you thought about what you will do with all that left over turkey? We have a white chicken chili recipe where you can substitute turkey for the chicken and have a turkey chili. This is a meal that we often serve when we have family and guest visiting that will warm you from the inside out.
I love Thanksgiving. It is a holiday where friends and family can gather and enjoy all the blessings we have. Of course the turkey dinner is always a big plus. If you are lucky you have enough to have leftovers you won’t have to cook for a couple of days. For some reason turkey leftovers tast just as good on Friday and Saturday. And who doesn’t like turkey sandwiches, but before you use up all the turkey you may want to make a hearty chili.
This recipe is great all year round, but during the winter months this will warm you up and satisfy your appetite. Another great thing about this recipe is there is very little cooking, just throw the ingredients into a crock pot and 8 hours later dinner is served! Typically we use a rotisserie chicken that we buy at the supermarket when making this, but if you have leftover turkey then substitute the turkey for the chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced (or combination of colored peppers)
- 4 cans cannelloni or great northern beans, rinsed, drained
- 1 1/2 cups chicken stock, divided
- 1 can diced, mild chilis, drained
- 12 oz package white shoepeg corn, frozen
- 1 rotisserie chicken or 4 poached chicken breasts, shredded
- Saute onions, garlic and green pepper in oil until translucent and soft. Add 1 cans beans and 1/2 cup chicken stock.
- Puree in pan or transfer to and blend until smooth.
- Place pureed mixture into the bottom of a 6 cup crock pot. Add all remaining ingredients, stir to combine. Cover and cook on low for 8 hours or high for 4 hours. Do not be tempted to lift the lid of the crock pot during cooking, doing so will increase cooking time.
We usually serve this in a bowl over whole grain rice or quinoa. Enjoy!
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