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.
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.
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!
As promised in last week’s blog post on local apple picking, today is a recipe for our signature breakfast dish for the month of October 2014, Apple French Toast. Each month at The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we feature a dish related to the season, an ingredient in abundance that month, a holiday during the month or because the dish seems appropriate for the month. Our Apple French Toast meets our parameters on many levels: apples are in peak season during September and October, French Toast is loved by all at breakfast and it’s a relatively easy dish. The great thing about our Apple French Toast recipe is it can be put together the day/night before so all you have to do is get up and put it into the oven and enjoy your time with friends and family. Apples are available all year but during September and October they are fresh off the tree, juicy and crisp. If you don’t live near an orchard or farmer’s market you can pick them up at your local supermarket. To make our apple french toast start by gathering the ingredients:
- 2 French bread baguette (approximately 26-inches long
- 8 eggs, well beaten
- 3 cups whole milk (you can use half and half or heavy cream for a richer custard)
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 4-5 apples (depending on size), peeled and thinly sliced (about 1/4 inch thickness). We used Granny Smith apples because they will retain some of their “crunch” when cooking.
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons nutmeg
- 2 teaspoons butter
- Spiced Maple Syrup
- Preheat oven to 400 degrees (if cooking immediately after preparing); grease a 9x13x2-inch baking dish.
- Cut bread into 3/4 inch slices and tightly arrange in bottom of pan.
- Add a layer of sliced apples on top of the bread.
- Combine the cinnamon and nutmeg
- Sprinkle the apples with half the cinnamon and nutmeg.
- Repeat by adding another layer of bread on top of the apples.
- Add apples on the second layer of bread.
- In a large bowl, add eggs, milk, sugar and vanilla; mix well. Pour the egg mixture over the top.layer of apples.
- With a sturdy spatula press down on the apples to ensure all the bread is able to soak up the custard mixture.
- Sprinkle the remaining cinnamon and nutmeg mixture over the apples then dot with butter..
- Bake covered with aluminium foil for 15 minutes then remove the foil and bake another 20 minutes.. Let stand 10 minutes then slice and serve. Serve with Spiced Maple Syrup.
**Can be prepared the night before; cover and refrigerate. In the morning remove from refrigerator 30 minutes prior to baking as stated in directions above
Spiced Maple Syrup
In medium saucepan combine 1 cup pure maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and a dash of vanilla extract. Stir to combine. Bring to a gentle boil. Serve with French Toast.
Give us a call at 434.846.1388 or go online to make your reservation and request our Apple French Toast breakfast during your October stay. It’s delicious and you’ll love it!
Trying to find a breakfast recipe? All of our recipes are on our website and are listed by category so feel free to check them out and check often as we post a new one each month.
Our ham and egg panini is a twist on scrambled eggs or ham and eggs. This twist has all the flavor of these well know tried and true dishes but it elevates breakfast to a higher level. Pictured above is our ham and egg panini served with a small salad (yes, you CAN have salad for breakfast!)
- Nonstick cooking spray
- 1/4 cup chopped red or green bell pepper
- 1 tablespoons sliced green onion
- 1/4 cup chopped deli ham
- 3 eggs
- black pepper and salt
- 4 slices multi-grain bread
- 2 slices Cheddar or Swiss cheese
1. Spray panini griddle with cooking spray, heat to medium.
2. In small skillet cook bell pepper and green onion about 4 minutes, or until they begin to soften. Stir in ham.
3. In a small bowl lightly beat eggs, add black pepper and salt to taste, pour into skillet with pepper, onion and ham. Cook and stir about 2 minutes or until eggs are almost set.
4. Lightly butter one side of each piece of bread; turn 2 slices of bread over. Top each bread slice with 1 cheese slice and half of egg mixture. Top with remaining bread slice, buttered side up.
5. Grill sandwiches on panini griddle about 4 minutes or until cheese is melted and sandwiches are toasted. Cut sandwiches in half, serve immediately.
Trust me, after you make our ham and egg panini, you will never think of scrambled eggs the same. If you have a panini maker sitting on a shelf somewhere get it out and try one of our panini recipes that you can find on our recipe page on our website. A panini maker is great for adding a twist to sweet or savory dishes, but what most people don’t know is it is something you can use for breakfast!
If you would rather have someone else do the cooking for you, give us a call at 434-846-1388 to book your reservation or book online and enjoy our legendary breakfast each morning. We look forward to seeing you at The Carriage House Inn Bed and Breakfast.
The peaches this summer are fresh and ready for picking at the farms just north of The Carriage House Inn Bed and Breakfast or at the Lynchburg Community Market. If possible we like to use local, fresh fruits and vegetables, when preparing our 4-course legendary breakfasts. We serve our Chilled Peach Soup as our fruit course. During the warmer summer months, having a bowl of our chilled peach soup is very refreshing. The recipe for our chilled peach soup couldn’t be any easier (its only 4 ingredients!), so go to your local farmer’s market or fruit stand by the road, get some peaches and enjoy this refreshing soup–for breakfast, lunch, dinner or dessert.
- 2 peaches, peeled, pitted and sliced
- 1 cup plain vanilla yogurt
- 1 tablespoon honey
- 1/2 cup fresh squeezed orange juice
Place all ingredients into a blender. Blend for approximately 1 minute, or until well combined and smooth. If mixture seems too thick add a bit more orange juice. Chill for at least 1 hour. Garnish with a dollop of whipped cream and a fresh mint leaf or a sprinkling of nutmeg. You can substitute plain yogurt for Greek yogurt to make it a little more healthy.
Peach Smoothie–A bonus recipe:
For a great twist, our chilled peach soup can become a great smoothie. After peeling and removing he pit, slice the peaches into 6-8 pieces and place in the freezer for an hour or more. Using the ingredients and directions above, blend until smooth, pour into a chilled glass and enjoy. This is especially great on those hot summer afternoons. It is also a great way to get fruit into your diet, and who doesn’t love a good smoothie!
Unfortunately, not everyone lives near a farm or farmer’s market. While we have never used frozen peaches for chilled peach soup, I don’t see any reason that wouldn’t work. At the local big box store you can purchase a bag of frozen peaches at a reasonable price. To make the soup thaw the peaches for 20-30 minutes and follow the instructions above. I wouldn’t recommend using canned peaches because of all the sugar that is added in the canning process and any leaching of chemicals from the can..
To aid our customers, we publish our recipes in our blog and then we move them to our bed and breakfast recipe page on our web site. Just click the link and you have access to dozens of recipes that are separated by categories.
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