Tuesday, January 31, 2012

Recipes For Superbowl and Valentine's Day From Andon-Reid Inn

February is always a busy month at our Waynesville, NC bed and breakfast. Between SuperBowl and Valentine's Day our kitchen is smokin' with recipes galore. Here is a recipe for romance and one for the gridiron.

Mexican Chocolate Tart with Cinnamon-Spiced Pecans


Pecans
    Nonstick vegetable oil spray
    1 large egg white
    2 tablespoons sugar
    1 tablespoon golden brown sugar
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/8 teaspoon cayenne pepper
    1 1/2 cups pecan halves

Crust
    1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
    1/4 cup sugar
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    5 tablespoons unsalted butter, melted

Filling
    1 cup heavy whipping cream
    4 ounces bittersweet or semisweet chocolate, chopped
    1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
    1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temp
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon
    1/4 teaspoon salt


   For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

   For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

   For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

Courtesy of Bon Appetit/Feb-2007


Photo of Chicken Quesadilla pinwheels
Chicken Quesadilla Pinwheels

4 (10- to 12-inch) flour tortillas 1 cup prepared chipotle salsa
2 cups shredded Monterey Jack cheese        
2 cups chopped rotisserie chicken meat, still warm from the store or reheated in the microwave

    1.Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over.
    2.Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board.
    3.Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.
    4.Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2-inch slices.
    5.Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

Courtesy of Rachael Ray

Our Smoky Mountain bed and breakfast is wishing everyone a fun filled delicious February.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

Tuesday, January 24, 2012

Dining in Waynesville, NC,Anthony Wayne's

Bowl of mussels at Anthony Wayne's restaurant in Waynesville, NC
 Every once in a while I'll blog about the dining in Waynesville, NC because of how diversified and creative the restaurants are here. Anthony Wayne's, inside the Gateway Club, is another prime example of the outstanding array of choices we have in a small town.

It use to be that the only way you could enjoy this fabulous dining experience was to be a member of the Gateway Club, a former Masonic Lodge. Named for Waynesville’s namesake, Revolutionary hero, General “Mad” Anthony Wayne, the bold and creative upscale menu portrays the personality of the namesake. Now the restaurant has gone public and our guests at our Waynesville, NC bed and breakfast are loving it!

The menu changes every couple of weeks to keep up with the local offerings something we have been seeing more often. The menu  takes traditional dishes and transforms them into innovative creations.

When you arrive at our Smoky Mountain bed and breakfast ask us to make a reservation for you. You will come back with a big smile and thumbs up for this dining experience.

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

Tuesday, January 17, 2012

Healthy Chili Recipe From Andon-Reid Inn Bed and Breakfas

With winter finally arriving I thought it would be great to share our Waynesville, NC bed and breakfast  hearty black bean chili recipe with all of you. I usually make a huge batch and freeze it in portions.
This recipe offers a healthy alternative to the chili's that are out there loaded with fat and sodium. You really need to take the time and read your labels for the amount of sodium in the cans that you buy. There is a big difference with the black beans. For instance one brand contained 1050mg of sodium for the whole can and the brand that I buy has only 380mg of sodium. Canned foods are notorious for having lots of sodium. Another thing to look out for is purchasing ground turkey breast  and not ground turkey. Huge difference in the amount of fat and you really can't be sure what parts of the turkey are in the ground turkey, if you know what I mean.


Photo of a bowl of Hearty black bean chili

   Hearty Black Bean Chili

    3 (15-oz.) cans black beans ( purchase the low sodium kind)
    1 large sweet onion, chopped
    1 lb. ground turkey breast
    4 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon pepper
    1/4 teaspoon salt
    1 (14-oz.) can low-sodium fat-free chicken broth
    2 (14.5-oz.) cans petite diced tomatoes with jalapeños
    1 cup frozen corn

  •  Rinse and drain 2 cans black beans. (Do not drain third can.)
  •  Sauté chopped onion and ground turkey breast in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 30 minutes. 
 Enjoy this recipe and since you are the one making it you are the one that controls what's in it! Let me know how you did with this recipe and any substitutes, changes, additions you might have made. You can create so many variations. Happy cooking from our Smoky mountain bed and breakfast and stay warm!

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

Tuesday, January 10, 2012

Haywood Arts Regional Theater, Waynesville, NC

The  Haywood Arts Regional Theater, in Waynesville, NC is giving us something to laugh about!

Haywood Arts Regional Theater logo

THE OXYMORONS Improvisational Comedy
January 20, 21 & 22
                                                                              

Last season a group of local zanies delighted audiences with their on the spot comedy. They are returning to open The season. If you have never experienced Improv – make it up on the spot – comedy, you are in for a real treat. Quick minds, with a merciless sense of humor, that can get a bit off color, so adult content isn’t planned but it may slip out.              Adults $10, Students $6


This will certainly warm you up and keep you smiling in this chilly air. We've got the fireplaces going back at our Smoky Mountain bed and breakfast along with some great conversation!


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

Tuesday, January 3, 2012

Accomplishments in 2011 For Andon-Reid Inn Bed and Breakfast

Photo of Andon-Reid Inn Bed and Breakfast in Waynesville, NC
As we enter into the year of 2012, Ron and I started to think of all that our Waynesville, NC bed and breakfast has accomplished in 2011. It really is mind boggling and none of it could have happened without you. We would not let the first week of this year go by without wishing you a fabulous New Year and thank you for all of your support.  We are anxious to begin our new year because of all the plans we have and ones we aren't aware of yet to make Andon-Reid Inn Bed and Breakfast even better. There is always room for improvement.

 Here are some of our 2011 fun facts and improvements to look at:

  • Eleven whole house bookings brought family reunions, girlfriend getaways, friend get togethers and business team building our way for great memories and learning experiences.
  • Trip Advisor named us the #1 B&B in the state of North Carolina
  • We welcomed International guests from over 9 countries.
    • Andon-Reid Inn Bed and Breakfast became a Select Registry property. Only 350-400 B&B's in the United States have this distinction.
    • We welcomed Mrs. North Carolina 2011 in February and Mrs. North Carolina 2012 in November. They both stayed with us!
    • How many guests came to celebrate Anniversaries and Birthdays...503!
    • 2,045 breakfast meals served from our very own kitchen. That means 2,045 desserts also.
    • Received Diamond Collection status from Bedandbreakfast.com
    • Designed and added our Mobile website to make it easier for our guests to find us.
    • Sought after bids to change our garage space into a separate cottage as another guest room. Yes...we're looking to enlarge.
    • Held three weddings which were memorable for the bride, groom, families, friends and for us.
    • Ron carpeted the staircases, refurbished the entrance way and upgraded the window treatments and colors in the Grand Library Suite.
    • Added our Guest Walk which consists of  engraved bricks with our guests name on it when they have been here 10 times. We now have 27  engrave bricks.
    •  Added a new privacy hedge to make our property even more secluded.

    2011 was a great year for our Smoky Mountain bed and breakfast and we are looking forward to 2012 in welcoming our friends back, making new ones and filling our home with great memories.

    Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina