Archive for the ‘Recipes’ Category

Crock Pot Chicken in Eureka Springs

February 18th, 2014 by Sam Feldman

Okay, there are just some weeks when a nice, fresh blog just will not materialize out of my head – and on those weeks we share recipes! I love two things: Crock pots and chicken! Recently I found a recipe online that sounded simple and good (no, this is not for breakfast), so I tried this crock pot chicken recipe – with only four ingredients! – and I think it’s going to be one of our dinner favorites!

Crock Pot Chicken

Crock Pot Chicken

Crock Pot Italian Chicken:
4 chicken breasts
1 packet Zesty Italian dressing seasoning
1-8 oz. cream cheese (softened)
2 cans cream of chicken soup

Mix all ingredients together in crock pot (cube the cream cheese). Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta. Wowzers!

You really can’t get any simpler than that!

However we don’t usually do dinner at the Bridgeford House, but we do produce a heckava good (and large!) breakfast. Come see us, the winter weather seems to have passed (fingers crossed!) and spring is just around the corner (my very favorite season in Eureka Springs, AR). Come enjoy the beauty of Eureka Springs, AR.

Crock Pot Chicken

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie and Fiona, too!

Best Bed and Breakfast Brunch Recipes

November 30th, 2013 by Sam Feldman

This is one of the best bed and breakfast brunch recipes we’ve come across recently – we even make it for dinner for ourselves sometimes! Come on, you know you guys only have poptarts for breakfast, on your way out the door with a cup of coffee in your hand. Take a few minutes (and this is easy as…well…pie!) to make this for yourselves and pretend you’re at a bed and breakfast. Think of us here in Eureka Springs when you do.

Hot Smoked Sausage Pie

Ingredients:

1 pound or package smoked sausage (I like Polish Kielbasa)

6 eggs, beaten

5 ounces sweetened condensed milk

1 cup sharp cheddar cheese

 

Preheat oven to 350 degrees. Combine all ingredients and pour into lightly greased quiche or pie pan. Bake for 30-40 minutes, depending on your oven – until middle is firm. Makes 6 servings.

Best Bed and Breakfast Brunch Recipes

A savory breakfast pie!

If you don’t feel up to making it, come see us and we’ll make it for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie and Fiona, too!

A Good Southern Recipe – Baked Cheesy Grits!

August 28th, 2013 by Sam Feldman

IMG_0771

Baked Cheesy Grits

 

3 cups water
1 cups grits
1/2 stick butter
1/4 cup milk
2 extra large eggs, separated
1/2 tsp. seasoned salt
1/8 tsp. white pepper
1/8 tsp. red pepper
1/4 tsp. minced garlic
1 cup shredded cheese, can be cheddar or mixture of cheddar and Monterey Jack

Heat water to boiling. Add grits; reduce heat; cook 5 minutes or until thick, stirring often. Remove from heat. Add butter.

Stir cheese and garlic into grits.

Add milk to egg yolks and beat; add salt and peppers. Add egg mixture to grits. Beat egg whites and then fold into grits just before baking.

Bake in greased casserole dish at 325 degrees for 45 minutes or longer until firm in middle. Sprinkle cheese or paprika on top.

Makes 6 ramekins

Fall is coming soon, so plan your next trip to beautiful Eureka Springs and come see us!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Good Food at Bridgeford House Bed and Breakfast

August 2nd, 2013 by Sam Feldman

Peaches and Cream French Toast

1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13×9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.

This is looking to be a new favorite!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Bed and Breakfast Homemade Red Salsa

July 9th, 2013 by Sam Feldman

Homemade SalsaEasy Restaurant-style Salsa

Ingredients:

1 can (28 oz) whole tomatoes with juice

2 cans (10 oz) Rotel diced tomatoes and green chilis

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered (leave out seeds if you want)

1/4 tsp sugar

1/4 tsp salt

1/4 tsp ground cumin

1/2 fresh cilantro (more to taste)

1/2 whole lime, juiced (I use 1-1/2 TB lime juice)

Directions:

Combine all ingredients into a large food processor or blender – this will all fit just right in a Vitamix, will probably be too much for a regular-sized blender. Pulse until you get the consistency you like.

Gets even better with refrigeration!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Try Something New for Breakfast – Cheese Blintzes

May 22nd, 2013 by Sam Feldman

Cheese Blintzes

Cheese Blintzes from Bridgeford House Bed and Breakfast

Crepe Batter:
2 TB salad oil
2 eggs
1 cup milk
3/4 cup sifted flour
1/2 tsp. salt
(makes 6-7 crepes)

Cheese filling:
1/4 pound cream cheese
2 egg yolks
1/4 pound cottage cheese
2 TB sugar
1 tsp. vanilla
(makes enough filling for 6-7 crepes)

Beat eggs, oil, and milk. Add flour and salt, beating until very smooth. Chill 30 minutes; it should be like heavy cream. If too thick, add a little milk. Grease hot skillet with light coating of butter. Pour 3 to 4 tablespoons of batter into the skillet, turning pan to coat it. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up.

Beat filling ingredients together until smooth. Fill each crepe with 2 heaping tablespoons of filling, fruit or seafood, and roll up egg style by folding in sides of crepe over filling. May be frozen at this point, then fried without defrosting. Melt 2 tablespoons butter over medium heat in large skillet. Fry crepes until golden brown on all sides.

Enjoy!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Cheesecake Crescent Rolls

March 28th, 2013 by Sam Feldman

Tried this new recipe recently at our Bed and Breakfast and it was awesome! It’s a keeper:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Warmest regards

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Pumpkin Pancakes – A Great Winter Breakfast in Eureka Springs

February 6th, 2013 by Sam Feldman

A popular favorite here at the Bridgeford House for breakfast is Pumpkin Pancakes:

2 cups flour
2 TB firmly-packed brown sugar
1 TB baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1-1/2 cups milk
1/2 cup solid pack pumpkin
1 egg, slightly beaten
2 TB oil

Preheat griddle to 375. In large bowl, combine dry ingredients; mix well. In separate bowl, combine remaining ingredients. Add to flour mixture, stirring until just moistened (batter will be very thick).

For each pancake, pour 1/4 cup batter onto hot griddle. Using a spatula, spread batter into a 4-inch circle before mixture sets. Cook until surface bubbles and appears dry. Turn; continue cooking 2 to 3 minutes. Serve warm with butter and syrup.

Yield:  16 pancakes

Easy enough to make for yourselves but we’ll be happy to do it here for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

 

Chicken & Cheese Lasagna Roll-ups – It’s What’s for Dinner!

December 23rd, 2012 by Sam Feldman

Instead of a breakfast recipe, how about a great dinner dish this time? Enjoy!

3 cups chopped or shredded chicken*
1 cup Ricotta Cheese
1/4 cup crumbled Feta Cheese
1/4 cup grated Parmesan Cheese
1/4 cup milk
1/8 tsp white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti sauce (I make my own but you can use store-bought)

In medium bowl, combine chicken, cheese, milk and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 9- by 13-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining sauce. Cover and bake at 375 for 30 minutes or until hot.

*Shredded chicken ahead of time:

Put 3-4 chicken breasts in crock pot with 1/2 cup of water, 1/2 tsp salt, 1/2 tsp pepper and a 1/2 tsp garlic powder. Cook on low at least 3-4 hours, until tender and falling apart. Fork apart – can divide into freezer bags and keep for future use.

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Fall Food – Apple Pie!

October 21st, 2012 by Sam Feldman

Well, we can’t quit thinking about food, with a gorgeous (and extremely busy!) fall upon us, we keep thinking about eating and most particularly today, about pie. We have a busy Thanksgiving weekend coming up here at the B&B and we’re thinking we will have several pies cooked for our guests to enjoy while they are here – and my favorite is this version of the great American Apple Pie, which I saw on Good Morning America years ago:

Crunchy Caramel Apple PiePie at the Bridgeford House Bed and Breakfast, Eureka Springs, Arkansas

 

Ingredients:

1 pastry crust for a deep-dish pie 9-inch

1/2 cup sugar

3 tb all-purpose flour

1 tsp ground cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled apples

1 recipe crumb topping (see below)

1/2 cup chopped pecans (optional)

1/4 cup caramel topping

 

Ingredients for Crumb Topping:

1 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking rolled oats

1/2 cup butter

 

Directions for crumb topping:

 

Stir together brown sugar, flour, rolled oats.

Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

 

Pie Directions:

In a large mixing bowl, stir together sugar, flour, cinnamon and salt.

Add apple slices and gently toss until coated.

Transfer apple mixture to the pie shell.

Sprinkle crumble topping over apple mixture.

Place pie on cookie sheet so the drippings don’t drop into your oven.

Cover edges of pie with aluminum foil.

Bake in a preheated oven 375 degrees for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

Remove from oven. Sprinkle pie with chopped nuts and drizzle with heated caramel sauce on top.

Cool on a wire rack and enjoy warm or at room temperature.

Remember the “secret season” in Eureka Springs, late fall and winter, when the crowds are gone and the fireplaces are lit here at the Bridgeford House. Come for Thanksgiving and come eat pie!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

 

 

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