Sun-dried Tomato Aioli

One of the great things about our bed and breakfast is your stay includes dinner and breakfast. However, many of our guests do not realize that we do offer lunch service by request and that lunch is also included with many of spa packages. One of lunch specialities is our chicken club sandwich with sun-dried tomato aioli. The aioli can give any sandwich or wrap a great zing to what could be an otherwise plain sandwich. It's easy to prepare if you have a food processor or blender on hand. We thought we'd share the aioli recipe with ya'll so you could try it on your favorite sandwich or wrap.

Yield: About 3 Cups

Ingredients:
1/2 Cup of Sun-dried Tomatoes.
2 Cup Canola Oil
4 Egg Yolks
1 Bulbs of Roasted Garlic
1 Tbsp of Lemon Juice
2 tsp of salt

Directions:
Trim off top of Garlic bulb and drizzle with olive oil.  Roast Garlic in 400 Degree oven for 30 minutes or until cloves are soft.

Add sun-dried tomatoes, eggs, and roasted garlic to food processor until coarsely blended.

With motor running slowly add oil to mixture to properly emulsify the eggs and oil together. Blend until thick and creamy. Once oil is fully incorporated add lemon juice and blend. Finally season with salt.

Spread on your favorite sandwich or wrap and enjoy!

Innkeepers Inn Above Onion Creek

Raspberry Sauce

Raspberry Sauce
By: Cindy Watkins

1/8 cup water
16 ounce bag frozen raspberries
1/8 cup raspberry liquor
1/8 cup brown sugar
½ cup white sugar
2-3 teaspoons lemon juice

Place all ingredients in a sauce pan, stir, and bring to a boil. Once this reaches a rolling boil, reduce heat, and simmer until the berries fall apart (about 5 minutes). Do not allow this to remain at a hard-rolling boil the entire time or it will burn.

Strain mixture and pour back into the same sauce pan.

In a separate cup, mix together 1 teaspoon corn starch and 2 teaspoons water. Make sure this is completely mixed!

Bring the strained sauce to a boil and add the cornstarch/water mix to slightly thicken. Boil until sauce is thick – about 1-2 minutes.

This is great with a variety of foods – key lime mousse, vanilla ice cream, chocolate cake, pork, bananas…

Lime Cilantro Vinaigrette

Lime Cilantro Vinaigrette
By: Bette Spain

2, 2-inch stripes of lime zest (rind only)
2 ½ tablespoons freshly squeezed lime juice
2 cloves garlic, peeled and roughly chopped
½ fresh Chile Serrano (seeded and roughly chopped)
1 tablespoon fresh cilantro, chopped
2/3 cup vegetable oil
3 tablespoon feta cheese crumbles
½ teaspoon salt (depending on saltiness of cheese)

In a blender, whiz all ingredients until smooth. Taste for salt.
Cover and refrigerate.

Makes 8 servings

Pimento Cheese Recipe

Pimento Cheese
By: Janie Orr

1 pound Colby cheese (also good with Longhorn, Monterrey Jack, or a mixture)
4 ounces diced pimentos
Tiny bit of garlic powder or garlic salt

Cut cheese into chunks, then put into a food processor and whirl until it is in small pieces. Add pimentos and garlic powder/salt. Stir with a wooden spoon until all ingredients are evenly dispersed.

When you are ready to serve, add a tiny bit of mayonnaise**. Best served on whole wheat or another dark bread, lettuce, and Mom’s Bread and Butter Pickles (see our recipe).

**Janie’s Tip – Most people tend to add too much mayonnaise. Only use enough to allow the pimento cheese to easily spread onto the bread.

Garlic Ginger Vinaigrette

Garlic Ginger Vinaigrette

Serves 4-6

3 tablespoons vegetable oil
3 tablespoons rice vinegar
2 teaspoons honey
1 clove garlic, minced
½ teaspoon grated, peeled, fresh ginger root
1/8 teaspoon salt

In blender, whiz all ingredients until smooth – be sure to not have chunks of ginger root!

Good over any lettuce salad and spinach greens. Janie says to try spinach, red bell pepper, cucumber, and three thinly sliced scallions. YUM!

Blue Cheese Dressing

Blue Cheese Dressing
By: Cindy Watkins

½ cup sour cream
½ cup real mayonnaise or Miracle Whip®
Juice of ½ of a lemon
¼ teaspoon red chili powder
½ to 1 teaspoon garlic powder
½ teaspoon paprika
¼ cup blue cheese crumbles

Blend all ingredients together with a wire whisk. Salt and pepper to taste.

Makes 1 cup of dressing.