A smoothie is a great way to get some needed nutrients at breakfast, lunch or as a snack during the day. At The Carriage House Inn Bed and Breakfast we oftentimes serve a “smoothie shot” as our first course when serving a sweet breakfast entreé. Guests love them and it’s a nice way to begin your breakfast.
- 1 cup chopped ripe strawberries (about 5 large)
- 1 cup chopped seeded watermelon
- 1 cup chopped peach
- 1 cup raspberry sorbet
- 1/4 cup freshly squeezed orange juice
Place the strawberries, watermelon, peach, sorbet and orange juice in a blender. Puree until smooth and creamy. Add more orange juice if you like it a little less thick. Serve immediately in tall glasses with straws.
Makes 2 servings.
**we serve our smoothies in shot glasses, so we dilute the mixture a bit to make it easier to get out of a small glass.
We’re celebrating Cinco De Mayo this month at The Carriage House Inn Bed & Breakfast, in Lynchburg, Virginia. As most of you know by now, we alternate a savory and a sweet entrée each morning for our guests. This month we will be serving this egg scramble as our savory entrée. Come stay with us and experience a slightly different take on scrambled eggs.
- 2 tablespoons unsalted butter
- 1 poblano chile pepper, seeded and diced
- 1 bunch scallions, sliced
- 1 red jalapeño pepper, halved, seeded and thinly sliced
- ½ cup fresh corn kernels
- kosher salt
- 8 large eggs
- 4 cups corn tortilla chips, slightly crushed
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, torn, plus more for topping
- diced avocado, sour cream and pico de gallo, for topping
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalepeño; cook, stirring occasionally, until lightly softened, 1-2 minutes. Add the corn and ¾ teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with ¼ cup water and ½ teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, ¾ cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1-2 more minutes.
- Sprinkle the scramble with the remaining ¼ cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
- It is suggested you have all of your ingredients prepped, measured and ready to go before you start the actual cooking process. This recipe moves rather quickly once you start cooking.
- All peppers “heat” are found in their ribs and seeds. You can adjust the spiciness of the peppers in this recipe if it sounds too spicy.
- We used 1 fresh ear of corn to produce ½ cup corn kernels. We added a bit more than the suggested measurement.
- We added about 1/2 cup of browned mild Italian sausage. It adds a bit more flavor plus a meat protein to the dish. You can use Spicy Italian sausage if you’d like.
- We serve this savory breakfast entrée with warm corn tortillas, fresh from the garden sliced tomatoes and a combination of warm black beans and corn.
- Go crazy and serve a Margarita!
While thumbing through a cooking magazine recently there was an article about Masaharu Morimoto, an Iron Chef on the Food Network show, Iron Chef America, stating his favorite breakfast was a pancake with pineapple, coconut and macadamia nuts. Having lived in Hawaii for three years in the 1960’s I never had pancakes with these tropical ingredients, but I do enjoy each ingredient individually so I decided to create a recipe with these three ingredients and I’m calling it Hawaiian Pancakes. First I took our Ultimate Buttermilk Pancake recipe and altered it a bit. When we lived in Waialua, our neighbor worked at a sugar mill and would always bring us bags of what we called “raw sugar” so I changed the white ganulated sugar to Turbinado. Next, get a fresh pineapple (it tastes so much better than canned pineapple) and you will use macadamia nuts and shredded or flaked coconut as the toppings.
- 2 Cups all-purpose flour
- 3 Tablespoons of raw sugar (Turbinado)
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 Cups buttermilk-room temperature
- 2 eggs-room temperature-separated
- 2 Tablespoons melted unsalted butter
To the Buttermilk Pancake recipe above you can alter or add the following ingredients to make them “Hawaiian”
- add 1 teaspoon coconut extract
- add 3 heaping tablespoons of shredded coconut to the batter
- add 1/3 cup diced, fresh pineapple chunks to the batter
- top with a few fresh pineapple chunks, as a garnish
- top with 1/3 cup toasted macadamia nuts, as a garnish
- top with 1/3 cup toasted shredded coconut or coconut flakes, as a garnish
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda, salt, pineapple chunks and shredded coconut). In a second bowl whisk together the wet ingredients (buttermilk, eggs yokes, coconut extract and melted butter). Keep the two mixtures separate until you are ready to make the pancakes. Whip the egg whites to stiff peaks then gently blend to the combined ingredients before cooking
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Let the batter sit for 15 minutes before cooking. ADD THE EGG WHITES NOW. Using a scoop (I use an ice cream scoop) pour the batter on the griddle or frying pan. Brown on both sides and serve with butter and maple syrup. This recipe should serve five or six people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Top with pineapple chunks, macadamia nuts and coconut. Serve with syrup.
We have had several return guests ask us to make these pancakes for them again. Yes, they are that good! And who doesn’t hope that winter is finally over and you can dream of sunny and war, Hawaii? I’s sure you will enjoy our Hawaiian Pancakes. They are moist, fluffy, light and soooo much more.
Our Sausage-Cheese Breakfast Pie is one of the simplest recipes we have but it is easy to make and tastes great!
As most of you know we alternate a savory entreé with a sweet when guests stay with us for more than one night. This easy to prepare and serve quiche-like entreé is great when serving up to 6 guests. It only takes about 15 minutes to prepare it, before it goes into the oven. Guests staying with us at The Carriage House Inn Bed and Breakfast have said it reminds them of the Bisquick™ Impossibly Easy Cheeseburger Pie. It does! I substituted ground sausage for the ground beef, in the original, and ta dah! A “new” breakfast dish.
- 1 pound mild Italian sausage
- 1 large onion, chopped (about 1 cup)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese
- 1/2 cup Original Bisquick™ mix
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Spray a 9-inch glass pie plate with non-stick cooking spray.
In a 10-inch skillet, cook sausage and onion over medium heat 8-10 minutes, stirring occasionally, until sausage is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In a small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean. Let sit 5 minutes before slicing.
The Lynchburg Exchange Club is again hosting its annual Pancake Jamboree. In its 58th year, the Jamboree is a highly anticipated event in Lynchburg, Virginia.
This year the Jamboree will be held on Friday, November 3, 2017, between 6:00 am until 7:00 pm. at the Lynchburg Armory. Tickets are $7.00, in advance, or $8.00 at the door. Tickets allow you an “all you can eat” meal consisting of pancakes, sausage, milk, coffee or soft drinks. Tickets can be purchased online, in advance through the Exchange Club’s Facebook page.
Participants of the Jamboree include Exchange Club members, VIP cooks –from WSET, the mayor, chief of police, firefighters, fraternity members from Lynchburg College, Liberty University students from LU Serve and other well-known community members.
The Jamboree began as the only major fund raiser for the Exchange Club. Funds raised benefit the community through the Boys and Girls Club of Lynchburg and CASA. Monies are used to educate and assist in the prevention of child abuse. Community service, such as building a Habitat for Humanity house. Monthly recognition of youth in the community who achieve the Accepting the Challenge of Excellence award. The promotion of Americanism through trips for veterans to travel to Washington, D.C. as well as provide veterans in need of clothing and food.
Mike and Kathy, from The Carriage House Inn Bed and Breakfast will look for you at this worthwhile event. We may even send our guests!
We have been serving this comforting casserole during October when spinach and sweet potatoes are in season and can be found at the Lynchburg Community Market, the grocery store or even our garden at The Carriage House Inn Bed & Breakfast.
Cubes of French bread are baked in a rich Parmesan custard with smoky bacon, spinach and chunks of sweet potatoes. We serve this casserole accompanied by cheesy scrambled eggs and a light salad of mixed greens dressed with a balsamic vinegar dressing.
- 2 1/2 pounds sweet potatoes, peeled and cut into 1½ – 2-inch cubes
- 1 tablespoon olive oil
- 1 ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 8 thick-cut bacon slices
- ½ cup chopped sweet onion
- 5 ounces baby spinach
- 8 ounces French bread loaf, cut into 1-inch cubes
- 6 large eggs
- 2 ½ cups half-and-half
- ½ cup grated Parmesan cheese
- Preheat oven to 400°F. Lightly coat an aluminum foil-lined baking sheet with non-stick cooking spray. Toss together sweet potatoes, olive oil, ½ teaspoon of the salt, ¼ teaspoon of the pepper on the prepared baking sheet. Bake in preheated oven until sweet potatoes are just tender, 20-25 minutes, stirring halfway through.
- Meanwhile cook bacon until crisp; drain, reserving 2 tablespoons drippings in the pan. Crumble bacon.
- Remove potatoes from oven, and set aside. Reduce oven temperature to 350°F.
- Cook onion in hot drippings until just tender, 2-3 minutes. Add spinach, and cook until spinach begins to wilt, about 1 minute. Add bread cubes and crumbled bacon to spinach mixture, stirring to completely incorporate.
- Whisk together eggs, half-and-half, Parmesan and remaining 1 teaspoon salt and ¼ teaspoon pepper in a large bowl. Stir in bread crumb mixture, stirring gently to completely incorporate. Lightly coat 13 x 9-inch baking dish with non-stick cooking spray; spoon mixture into prepared dish.
- Bake at 350°F until golden brown and set in the middle, 45-50 minutes. Let stand 10 minutes before cutting into serving size pieces.
- Check the doneness of the sweet potato cubes before the 20 minute mark. Depending on the size of the cubes they may be done earlier. Remember, they are going to continue cooking in the oven for about 45 minutes.
- We cook our bacon in the oven, on a wire rack atop a baking sheet. This allows the bacon to remain flat and the drippings fall onto the baking sheet. It takes about 15-20 minutes to cook the bacon this way, in a 400°F oven.
- I have used my kitchen shears to cut the bacon into small pieces. They are then a bit more uniform and I can snip them right into the mixing bowl.
- We have made this recipe in the baking dish, as described above or in Texas-size silicon muffin cups. The muffin cups make serving a breeze and allows for cooking the casserole ahead of time and then just reheating the servings necessary.
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