Category Archives: Recipes

Asparagus Quiches from The Carlton Inn Bed and Breakfast

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime.  Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (I used Havarti too)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

The Marionberry

The Marionberry ~ An Oregon Native

When you think about them, your mouth waters. When you eat one, the sweetness just makes you want more and when you serve them with a little oatmeal, brown sugar, and butter our guests are in heaven with dessert for breakfast.

That’s the Marionberry and it was born and raised exclusively in Oregon and is known as the “cabernet of blackberries” because of it’s rich, complex earthy flavor.  Again, the lush Willamette Valley’s spring rain and sandy soil provides the perfect medium to grow these lovely berries.  A cross between a Chehalem and Olallieberry, the marionberry or marion blackberry, created in 1945 at OSU, then released in 1956 has become the standard blackberry.  It was created to fulfill a need for a sturdy berry that could be frozen and put into processed foods and has now become the number one berry crop that is frozen then sold throughout the US and Canada.

The berry is used in pies, cobblers, crisps and can be served at any meal.

  • Using a ramekin, spray with non-stick spray, put 3/4c. frozen or fresh marionberries into the ramekin, sprinkle 2 tablespoons uncooked oatmeal over the berries, then sprinkle about 1 tablespoon packed brown sugar over the oatmeal and top with 1 tablespoon butter.
  • Bake about 20 minutes at 350 degrees or until berries are hot and butter is melted.
  • You can play with this easy recipe by adding whatever you like to the berries.  I have added hazelnuts, my homemade granola and even some cinnamon is good too.

Top the berry crisp with a dollop of fresh homemade whip cream and it’s like having dessert for breakfast.  Served up with an egg and onion scramble topped with fresh grated asiago cheese, a thick, warm, fresh from the oven square of cinnamon crumb cake, and several slices of sizzling turkey bacon it makes a simple breakfast at an Oregon Bed and Breakfast.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Apple Pancakes

Apple Pancakes at the Old Parkdale Inn Bed and Breakfast

Apple Pancakes have become a guest favorite at the Old Parkdale Inn Bed and Breakfast and thanks to Ryan’s Hood River Juice Company for this Apple Cider Syrup recipe.  Here in the Hood River Valley, known for its abundant apples and pears, I’ve been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple. Cook pancakes up on a hot griddle.

Ryan’s Cider Syrup:1/2 cup sugar
1 Tbsp cornstarch
1/2 teas pumpkin pie spice
1 Tbsp lemon juice
1 cup Ryan’s Apple Cider
2 Tbsp butter or margarine

To make syrup:  Combine sugar, cornstarch and pumpkin pie spice in medium saucepan; stir in apple cider and lemon juice.  Cook, stirring constantly until mixture thickens and boils for 1 minute.  Remove from heat and stir in butter or margarine.  Served warm over the apple pancakes with a side of Chicken Apple Sausage, fresh fruit and yogurt, this hearty breakfast warmed and satisfied our guests on this clear, crisp morning in the Upper Hood River Valley.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Sandlake Country Inn

Sandlake Country Inn Breakfast Pie is one of the entrées that is most frequently requested by return guests at Sandlake Country Inn on Oregon’s scenic Coast.  The dish is wonderfully rich and delicious, but much lighter than a quiche. It’s also an extremely simple and quick dish to prepare.  Give this one a try for your next family breakfast, we’re sure all will enjoy it!

Sandlake Breakfast Pie

  • 3 Eggs
  • 1/2 Cup Biscuit Mix
  • 1/4 Cup Melted Butter
  • 1 1/2 Cups Milk
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Chopped Canadian Bacon or Ham

Beat eggs lightly and add biscuit mix, melted butter and milk. Mix well. Pour into a greased 9″ pie pan. Sprinkle cheese and chopped meat on top. Bake at 350 degrees for 45 minutes. Let pie set for 10 minutes after baking.

Serves 4

A certified Green Lodging property Sandlake Country Inn is located along the Three Capes Scenic Route and offers  privacy and romance, in a rural setting, with the Pacific Ocean a short mile away.  The quaint town of Pacific City is just 10 minutes south where you will find  Haystack Rock, restaurants and the famous Pelican Brew Pub. You’ll experience the privacy and romance of this historical landmark coastal B&B complete with the special touches and privacy you yearn for.  Enjoy our coast lodging with a  private and relaxed atmosphere near the beautiful Oregon beaches.

 

Feller House Bed and Breakfast

Guests at the Feller House Bed and Breakfast will enjoy a full, hearty breakfast served with a gourmet touch, featuring fruits, vegetables, and herbs from the garden when in season.  You might even be treated to this Hash Brown Crust Quiche, a savory and elegant breakfast dish.

Preheat oven to 425 degrees

Stir together 3 T olive oil and 3 C shredded hash brown potatoes (can use raw or fresh packaged)  Press evenly into pie 9″ pie pan.  Bake at 425 degrees for 15 minutes until just starting to  brown.  Remove from oven

Layer in pan:
1 c. grated chedder or mix of cheese3/4 c. any kind of meat if desired
1/4 c. sauted onion
1/2 – 1 c. vegetables (asparagus, mushrooms, peppers, etc. a mix is best)

Beat together in seperate bowl:
1 c. rich milk (can use part cream)
2 eggs
1/2 tsp salt
pepper to taste

Pour milk mixture over other ingredients.  Sprinkle with parsley and paprika.  Garnish with asparagus or tomato slices if desired

Return to oven and bake at 400 degrees about 30 minutes
or until lightly browned and knife inserted comes out clean.

Cool for at least 5 minutes before serving.  Serves 5-6

The Feller House Bed and Breakfast is located on Oregon’s famous French Prairie where settlers came because of its rich fertile soil and farms and nurseries still abound for the same reason.  Situated just two miles off of I-5  just 22 miles from either Portland or Salem, it is very quick and easy to access from the freeway yet in a rural setting.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its Culinary Tourism and Geotourism, its environment, culture, and heritage with you.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our six regions.  Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Carlton House Bed and Breakfast

Thank you Carlton Inn Bed and Breakfast for hosting Red Chair Travels. I think its favorite time at the inn was time spent with the hens. They were very impressed with their famous visitor.   Their farm fresh eggs will make their way into gourmet breakfasts at the inn including this:

Lemon Ricotta Pancakes
1-1/4 cups all-purpose flour
3 Tablespoons granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet

Preheat oven to 200 degrees.  In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.  In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil.  Fold this mixture into the dry ingredients to make a thick batter.  Brush a nonstick skillet with canola oil and heat over medium-low.  With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two minutes longer. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.  Brush the griddle or skillet with the remaining oil and repeat with remaining batter.

Blueberry Sauce
1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt

In a small bowl, combine the lemon juice and cornstarch, then set aside. In a medium saucepan, combine the blueberries, sugar, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

We will continue to share Red’s travel through Oregon as it visits the Seven Wonders of Oregon, Oregon Wine Country, Mt Hood, Crater Lake and all points in between, while experiencing gracious bed and breakfast hospitality at more than 20 inns of the Oregon Bed and Breakfast Guild

BedandBreakfast.com has partnered with Red Chair Travels keeping the journey alive and now the inns of the Oregon Bed and Breakfast Guild will do our part .  We know you’ll enjoy the ride and hope you’re inspired to travel to the places, and inns, that Red will visit.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its Culinary Tourism and Geotourism, its environment, culture, and heritage with you.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our six regions.  Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Member inns of the Oregon Bed and Breakfast Guild serve up many a Northwest Culinary Treat.  Guests at the Old Parkdale Inn Bed and Breakfast have been treated to the Rogue Creamery Lavender Cheddar Spring Tart several times now much to their delight.  This past weekend at our inn located in the Hood River Valley we served the Rogue Creamery Panini with Apples, Spinach and Red Onion.  I sauted the onion in a little butter to soften the flavor for a perfect breakfast sandwich.  Yummy!!  Enjoy and visit the Rogue Creamery on Facebook, like, and stay tuned to more of the yummy recipes utilizing their superb cheeses.

LAVENDER CHEDDAR PANINI WITH APPLES, SPINACH AND RED ONION
2 thick slices rustic 9 grain bread
6 slices Rogue Creamery Lavender Cheddar
6 thin slices Braeburn apple
6 leaves fresh organic spinach
…3 slices red onion rings
Layer slice of bread with 3 slices of cheese and the remaining ingredients. Top with 3 more slices of cheese and bread. Drizzle bread with olive oil and place oil side down on a pre-heated panini press. Drizzle more oil on top of bread and close panini press. Grill until cheese is melted and bread is a golden brown. Serve with sweet mustard or jam and lots of fresh fruit.

You’ll find that the innkeepers of the Oregon Bed and Breakfast Guild take extra steps to seek out the freshest ingredients from our Oregon farms so we can serve up the very best Oregon Culinary breakfast treats.