Friday, September 18, 2015

Mushroom, Sun Dried Tomato, Asparagus & Bell Pepper Omelette with Baby Swiss Cheese

Mushroom, Sun Dried Tomato, Asparagus & Bell Pepper Omelette with Baby Swiss Cheese

2 Eggs (local, pasture raised preferred)
1 T Whipping Cream
Pinch of Salt & Pepper
1T Oyster Mushrooms, small dice
1 tsp Sun Dried Tomatoes, small dice
1 tsp Asparagus, small dice
1 tsp Bell Peppers, small dice
1 T Baby Swiss Cheese, grated
  1.  Heat skillet on medium high heat with one teaspoon of oil or butter.  Tilt the pan to coat the bottom and sauté mushrooms, sun dried tomatoes, asparagus and bell peppers until soft. Set aside when done.
  2.  Lightly beat eggs, whipping cream, salt and pepper.
  3. Heat skillet on medium high with a teaspoon of oil or butter. Tilt the pan to coat the bottom.
  4.  Pour your egg mixture into the skillet making sure to pull the sides of the eggs away from the skillet so that that uncooked eggs can reach the hot pan surface. Continue cooking and gently moving cooked portions as needed.
  5. When the top surface is thickened and no liquid egg mixture remains, place your sautéed vegetable and swiss cheese on one side of the omelet. Fold the other half over. Slide onto plate and serve immediately. 

Sage Hill Inn Above Onion Creek

Saturday, May 9, 2015

Ribbon Vegetable Salad

Ribbon Vegetable Salad

1 Medium English Cucumber
2 Large Carrots
2 Large Celery Ribs
2 Scallions
2 tsp Seasoned Rice Vinegar, or to taste
1/8 tsp Asian Sesame Oil

Half cucumber lengthwise and seed. Peel and trim carrots. With vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-in long pieces. Cut pieces lengthwise into julienne strips, transfer into bowl. Add vinegar and oil, toss to combine well.
Serves 2

Innkeepers Sage Hill Inn Above Onion Creek

Saturday, September 20, 2014

Sage Hill Inn-ergy Bars: Cocoa-Coconut

Sage Hill Inn-ergy Bars: Cocoa- Coconut (adapted from Nourish the Roots)
Makes around 16 bars 

Dry Ingredients
1 cup  pumpkin seeds
1 cup dried shredded coconut
1/2 cup crushed almonds
1/2 cup sunflower seeds 

Wet Ingredients

20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp raw cacao powder
1 teaspoon vanilla extract

1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water.

2. Pour the wet ingredients over the dry ingredients, stir until well combined). Press the mixture evenly into a 11 x 7-inch  baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.

Saturday, July 19, 2014

Grilled Peach Salad with Honey Vinaigrette

Chef Ryan Castille's grilled peach salad is a perfect summer dinner starter. He made this recently, for our Fourth of July dinner. 

Grilled Peach Salad with Honey Vinaigrette


Freshly grilled peaches
Candied pecans 
Chevre cheese 
Honey vinaigrette, recipe below

1. Wash and cut arugula to desired size.
2. Cut peaches in half, and grill lightly, directly on pit, until warm and cross-marked. 
3. Slice halves into fourths and divide on top of arugula.
4. Sprinkle candied pecans and chevre cheese over salad.
5. Drizzle with honey vinaigrette.

Honey Vinaigrette:
3/4 cup of olive oil
1/4 cup of apple cider vinegar
2 Tbl of water
2 Tbl of honey
1/4 tsp of pepper
1 1/2 tsp of salt 

1. Combine vinegar, water, honey, salt and pepper together in a bowl.
2. Drizzle olive oil, while mixing, until combined.

Innkeepers Inn Above Onion Creek

Onion Tart with Chard, Chevre Cheese and a Balsamic Reduction

Whew. It's been quite a while since our last recipe post, and that just won't do.!So I asked our Chef, Ryan Castille, what might be a popular and tasty concoction to share on our recipe blog. One of the guests' favorites is our Onion Tart, so after getting a crowd of requests for the recipe, we thought it would be best to make it available for everyone to enjoy.

Tart Dough: 
1 1/2 sticks of cold butter, cut into pea-sized pieces

1 cup of all purpose flour
pinch of salt

3 to 4 Tablespoons of water

  1. Put everything in food processor and pulse until looks finely grated cheese. Add half water and pulse again. The mixture should start to come together. If the dough seems dry, add the rest of the water. Remove and wrap in plastic wrap for 1 hour.

2. Pull dough 20 minutes before rolling. Put a little flour down on work surface. Using a rolling pin, roll out dough evenly in all directions. The dough should be about 1/8 inches thick.

3. Lay dough in lightly greased 9 inch pie pan. There should be 1/2 inch of dough hanging over the edge. Fold dough underneath itself and pinch or crimp into desired shape.

4. Poke holes all over the dough with fork and bake in over 425 degrees for 10-15 minutes.

Caramelized Onions:  

4 large yellow or purple onions.

1. Slice onions and put in skillet with 2 Tablespoon of vegetable oil.

2. Cook on low until onions start carmelizing. (About 30 minutes
Add a little water if the onions start to stick to the pan.

Sautéed Swiss Chard:  

4 Swiss Chard leaves

1. Cut out stalks and wash.

2. Put in skillet on medium heat and add 2 Tablespoons of water.

3. Once the chard is wilted, rough chop and mix with caramelized onions.

Balsamic Reduction:

1/2 Cup Balsamic Vinegar
1 Tablespoon of sugar

1. Put in a pot on medium to medium high heat and reduce by half.


1. Put onion/chard mixture in pie crust and spread out mixture evenly.
2. Crumble chevre cheese all over onion/chard mixture.
3. Put into oven on 375 degrees until cheese starts to melt or get a light brown color.
4. Cut slice and drizzle with balsamic reduction.

-- Innkeepers at Sage Hill Inn Above Onion Creek

Saturday, December 21, 2013

Turkey Fritters with Herb Dressing and Cranberry Cole Slaw

Turkey Fritters with Herb Dressing and Cranberry Cole Slaw

Turkey Fritters

½ turkey breast – cooked and shredded
¼ cup mayonnaise
1 tbl cream cheese
1 tbl green onion
1 tbl parsley
1 small shallot, diced
1 garlic clove, minced
1 egg
Breadcrumbs (just enough to hold patty to shape)
Canola or vegetable oil
Salt and pepper to taste

  1. Mix everything except egg. Add salt and pepper, as preferred.
  2. Once seasonings are evenly distributed, add egg and mix well.
  3. Heat skillet on medium heat with enough canola or vegetable oil to cook bottom of skillet.
  4. Form patties (about 2 inches in diameter) and cook until golden brown on both sides.
  5. Put patties on sheet pan and put in oven for 375° for 3 min, just to cook the patties all the way through.

Herb Dressing
3 tbl of buttermilk
¼ cup of plain yogurt
1 tsp of parsley
1 tsp of thyme
1 tsp of chives
Salt and pepper to taste

1. Mix ingredients together until even and smooth.

 Cranberry Cole Slaw

½ head of purple or green cabbage
Handful of cranberries
1 bulb of fennel
1 small shallot

Cole Slaw Dressing

½ cup of apple cider
¼ cup of mayonnaise
1 tbl sugar

  1. Thinly slice cabbage, fennel and shallot.
  2. Mix apple cider vinegar, mayo and sugar into a separate bowl.
  3. Toss slaw with dressing and cranberries ½ hour before serving.

Saturday, October 26, 2013

Cornbread Croutons

Cornbread Croutons

12 ounces Yellow cornmeal
12 ounces All-purpose flour
10 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
24 fluid ounces Buttermilk
6 Eggs
6 Fluid ounces Butter (melted)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp parsley 
 ¾ teaspoon Salt

Whisk the melted butter, eggs and buttermilk together and whisk until evenly combined. 

Whisk the cornmeal, flour, sugar, baking powder, baking soda and spices (onion powder, garlic powder, parsley) together in a bowl until evenly combined.

Add the wet ingredients to the dry ingredients and stir with a spatula until just moistened.

Pour into ½in sheet pan and bake at 375 degrees until done, for approximately 20 – 25 minutes. 

Let cool.

Cut cornbread into ½ in. cubes and toss with melted butter.

Bake for about 10 minutes or until desired crispiness.


-- Innkeepers Inn Above Onion Creek

Friday, September 27, 2013

Light & Soft Dinner Rolls

Thanksgiving and Christmas are just months away and one of the first things that comes to everybody's mind is what is on the holiday menu. We have the perfect dinner roll recipe for your holiday feast! 

Light and Soft Dinner Rolls
(Makes 18 rolls or 12 sandwich rolls)

1 cup warm milk
1/4 cup granulated sugar
2 1/2 teaspoons dry active yeast
1 teaspoon Kosher salt
1 egg
1/4 cup (1/2 stick) unsalted butter, softened (or cut it into small chunks and microwave for about 15 seconds)
3-3 1/2 cups all purpose flour
Egg wash (1 egg + 1 teaspoon water), optional
Sesame seeds, optional

Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl. Whisk together until the yeast and sugar are mostly dissolved.

Add the butter and eggs. Stir to incorporate and break up the egg. Add 1 cup of flour and beat vigorously to fully incorporate the flour and any lumps of butter that may have been remaining.

Gradually, add the remaining flour, stirring until the dough begins to pull away from the sides of the bowl. Knead the dough with your hands, adding just enough flour to keep the dough from sticking to your hands. Knead for about 5 minutes, until the dough is smooth, but still light and soft.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until the dough has doubled in volume (about 1 1/2 hours). Punch the dough down, reshape into a ball, and let rise a second time until the dough has doubled in volume again (an additional hour).

Preheat the oven to 425F. Shape the rolls and place them on a baking sheet lined with parchment paper or a silicon liner. Let the rolls rise while the oven preheats, until they are a bit puffy. If desired, brush the tops of the rolls with some egg wash (to make them shiny) and sprinkle with sesame seeds (usually do this for hot dog and hamburger buns). Bake for about 12-14 minutes, until the rolls are golden on top.

Let the rolls cool for about 10 minutes on the baking sheet, and then transfer to a wire rack. The rolls are best served warm, but they will keep for a few days in an airtight container, or wrapped in plastic.

Innkeepers Inn Above Onion Creek

Friday, September 13, 2013

Blueberry Lemon Scones

We want to first start off by introducing our new baker here at the Inn Above Onion Creek, Michelle. She is a great addition to the Inn, filling our bellies full of love and great baked goods. Here is a great recipe from her to you:

To me, scones are the perfect breakfast pastry.  They are very much like biscuits, made with butter and cream for a rich, crumbly, slightly sweet pastry. They are easily adapted into endlessly different flavors. Traditionally they are served with jam and Devonshire cream, but they are great on their own with a hot cup of coffee.

Blueberry Lemon Scones


2 Cups All Purpose Flour
2 ¼ tsp Baking Powder
2 tbs Sugar (Increase to ¼ cup if you prefer sweeter scones)
½ tsp Salt
6 Tbs (3 oz) Cold Butter
1 Lemon, zested
1 Egg
½ Cup Cream
½ to 1 cup fresh or dried blueberries
2 tbs raw sugar

Preheat your oven to 375°. Cut your butter into pieces about ½ thick and chill in the freezer as you prepare your other ingredients. Whisk together flour, baking powder, sugar, and salt in a medium bowl. Whisk the egg until the yolk and whites are combined, and then whisk into the cream. Cut your cold butter with a pastry cutter (a fork works if you don’t have one)  into the dry ingredients until they are in pea size pieces. Mix in lemon zest, then pour cream and egg over the dry ingredients with a rubber spatula or a wooden spoon, stir together the ingredients until the dry is just moistened. Stir in berries. You will have a very crumbly, “shaggy” dough. Resist the urge to add more liquids, this is okay! Turn your dough out onto a clean work surface, and press and gently squeeze the dough together until it sticks in a ball. Don’t kneed it and try to work it as little as possible, it should still be a little bit crumbly but hold together. Pat your ball into a disk about 6” in diameter, brush the top with cream and sprinkle the raw sugar evenly on top. Cut the disk of dough into quarters twice so you have eight wedges. Place scones on a parchment lined baking sheet and bake for 10 to 15 minutes, until the tops and edges are golden brown and serve warm.

Innkeepers Inn Above Onion Creek

Sunday, October 21, 2012

Roasted Squash Soup

Roasted Squash Soup

3 cups roasted squash (Acorn or Butternut)
1 cup mirepoix (onion, carrots, celery) diced
1 tsp. minced garlic
1 bay leaf
3 cups chicken stock or water
1 tsp apple cider vinegar
1 Tbsp butter
salt and pepper to taste
1 tsp fresh thyme
1/4 cup maple syrup
1 cup heavy cream


  • Sweat mirepoix and garlic in butter until translucent but not browned
  • Add squash, bay leaf and thyme, saute for a few minutes
  • Add water or chicken stock and bring to a simmer
  • Add vinegar, cream and maple syrup
  • Puree in a blender and strain

Innkeepers Inn Above Onion Creek