Mandolin Inn Bed & Breakfast

199 Loras Blvd., Dubuque, Iowa 52001
Innkeeper(s): Amy Boynton
  • Mandolin Inn Bed & Breakfast

    Mandolin Inn Bed & Breakfast

  • The Amanda guest room

    The Amanda guest room

  • Dining Room

    Dining Room

  • Tiffany stained glass window - St. Cecelia patron saint of musicians

    Tiffany stained glass window - St. Cecelia patron saint of musicians

 

Mushroom and Green Onion Frittata 7 Mar 2014, 8:01 pm

Mushroom and Green Onion Frittata – brought to you by the Mandolin Inn

 

Serves 8-10 people  (indicates what you can do to lower fat content)

 

4 Tablespoons butter (lots of PAM)

12 eggs (egg beaters)

1 ½  cups chopped green onions

1 teaspoon salt

2 cloves garlic

¼ teaspoon pepper

2 cups mushrooms – Swiss chard, spinach or broccoli may be substituted

½ cup sour cream or heavy cream (I use fat free sour cream)

½ teaspoon basil

2 cups shredded Swiss cheese(1 cup)

½ teaspoon oregano

1 cup parmesan cheese (delete)

½ teaspoon thyme

 

Melt butter in cast iron or other skillet that you can bake in oven (spray with Pam). Sauté onions and garlic until limp. Add veggies. Cook until heated through. Remove from heat and stir in herbs. Lightly beats eggs with salt, pepper and sour cream.  Stir in 1 ½ cup Swiss cheese and ½ cup Parmesan cheese along with vegetables. Return to skillet; bake in oven at 350° for 30-40 minutes. Remove from oven and sprinkle remaining cheese over the top. Cook for 5 more minutes to melt the cheese and lightly brown the top. Cool slightly and cut. (A really great breakfast or lunch with your favorite potato recipe and fruit.)

Mushroom and Green Onion Frittata is a post from: Mandolin Inn

Baked Apple Pancake from the Mandolin Inn 26 Dec 2013, 11:12 pm

Fruit:

  • 4 medium sweet apples

  • Delicious for Breakfast or Dessert

     1 TBSP Butter

  • 2 TBSP Sugar

  • 1 TSP Vanilla

  • a few dashes Cinnamon

Batter;

  • 1 cup white Flour

  • 1 cup Milk

  • 2 Egg Whites

  • 2 large Eggs

  • 1 TBSP Sugar

  • Confectioners’ Sugar

 

  1. Peel and core the apples, cutting them into narrow wedges the long way

  2. Melt the butter in an oven-proof skillet. Add the apple slices and sprinkle them with the two tablespoons of sugar. Cook the apples over medium heat, stirring gently now and then until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinke all with cinnamon. You can bake the pancake in the oven if the pan has a heat-proof handle, otherwise, transfer the apples to a deep-dish pie plate.

  3.  In a medium mixing bowl,combine the flour, milk, egg whites, eggs and 1 tablespoon of sugar. Beat the batter until well blended. 

  4. Preheat the oven to 425 degrees F and let the oven heat for at least 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter) and bake the pancake for 20 minutes. Reduce the heat to 350 degrees F, and bake for another 10 or 15 minutes or until it is puffed and begins to brown.

  5. Before serving the pancake sprinkle it with confectioners’ sugar. Cut the pancake into wedges and serve. you may add maple or apple cider syrup if so desired.

 

Apple Cider Syrup

 

1 cup sugar 2 tablespoons lemon juice
2 tablespoons cornstarch 1 teaspoon cinnamon
2 cups apple cider  

 

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over

 

 

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Crock Pot Oatmeal – a gluten free delight! 9 Sep 2013, 5:25 pm

Gluten Free and High Protein – scrumptious!

 

Want a delicious breakfast tomorrow without much

effort?  Try this Crock Pot Oatmeal

 

Place in the bottom of the crockpot:

  •  4 sliced apples

  • 1/2 cup raisins

  • 1/4 cup brown sugar

  • 1 tsp. cinnamon

  • Pinch of salt

 

Pour in and DO NOT STIR:

  • 2 cups gluten free oatmeal

  • 2 cups milk

  • 2 cups water

 

Cook on low overnight for 8-9 hours

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Asparagus, Leek and Goat Cheese Tart – great for those who can’t have dairy protein or are lactose intolerant 1 Jun 2013, 6:44 pm

Asparagus, Leek and Goat Cheese Tart – brought to you by the Mandolin Inn

 

Serves 8-12 people  (indicates what you can do to lower fat content)

 

12 eggs (eggbeaters)

Freshly ground pepper, to taste

3   TBSP finely chopped fresh chives

6 ounces goat cheese, crumbled

¼   tsp finely chopped fresh tarragon

2 lbs. asparagus, tough ends trimmed, steamed until   just tender

2   TBSP finely chopped fresh chervil

1 TBSP unsalted butter

2   ounces prosciutto cut into ¼ inch strips

1 leek rinsed well and thinly sliced

  • Preheat oven to 350 degrees

  • Melt butter in skillet.  Sauté leeks and chives until limp – about 5-8 minutes.

  •  Whisk together eggs with tarragon, chervil, prosciutto, pepper and cheese.

  • Cut off asparagus tips and save.  Chop asparagus spears into ¼ inch pieces and add to egg mixture.

  • Add sautéed leeks and chives to egg mixture.

  • Place egg mixture into 2 glass pie pans that have been buttered (spray with PAM). Arrange asparagus tips on top of the quiches. (Note – Quiche can be made up to this point and refrigerated overnight, then baked the next morning.)

  • Bake quiche at 350 degrees for 1 hour or until eggs are set.

  • Cool slightly (about 5 minutes) and cut. (A really great breakfast or lunch with your favorite potato or sausage
    recipe and fruit.)

 

About Amy: Amy owns and runs Mandolin Inn, a Dubuque Iowa bed & breakfast.

Asparagus, Leek and Goat Cheese Tart – great for those who can’t have dairy protein or are lactose intolerant is a post from: Mandolin Inn

Asparagus Quiche and Curried Sausage 3 May 2013, 10:16 am

 

 

Crustless Asparagus Quiche – brought to you by the Mandolin Inn

 

Serves 12-16 people    (indicates changes you can make to lower the fat) 

1 dozen eggs    (equivalent # egg beaters)

1 cup sliced asparagus

2   cups cottage cheese (low or nonfat)

6 tablespoons melted butter (omit)

2   cups shredded  cheddar cheese (lite or   low fat cheese)

½ cup milk (skim)

¼ cup diced onions

¼ teaspoon dill weed

¼ cup diced green peppers

 

 

In a large bowl beat eggs, then combine the rest of the ingredients except for the asparagus and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Place asparagus on top. Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve. 

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)  

 

Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn 

Serves 12-25 

3-5 pounds mild pork bulk   sausage

4 teaspoons curry powder

3 cups sliced mushrooms

2 cups half & half

4 tablespoons butter

1 cup julienned red, green   and yellow peppers

4 tablespoons flour

½ cup grated parmesan or   Romano cheese

 

In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander.

Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.    

(Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.)

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

Asparagus Quiche and Curried Sausage is a post from: Mandolin Inn

Savory Baked English Breakfast Pudding with Sausage 6 Apr 2013, 9:19 pm

Hot from the oven – Baked Sausage Pudding

Savory Baked English Breakfast Pudding with Sausage, Tomatoes and Scallions

  • Preheat oven to 425 degrees
  • Brown 1 pound sausage and 5 trimmed scallions in 1 TBSP extra virgin oil in a 10 inch cast iron pan
  • Blend 1 ½ cups all purpose flour, 1 ½ cups milk (skim, 1%, 2% or whole), 3 large eggs and 2 TBSP melted butter
  • Pour batter over the sausage and scallions. Top with 10-12 cherry tomatoes. Bake until puffed and set – about 30 minutes.
  • Serves 4-5 people.

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque IA bed & breakfast .

Savory Baked English Breakfast Pudding with Sausage is a post from: Mandolin Inn

Gluten-Free, High Protein Baked Oatmeal 6 Mar 2013, 7:44 pm

Delicious and very healthy – high protein gluten-free baked oatmeal

Gluten-Free Baked Oatmeal

 

Total Time: 50 minutes
Serves: 10-12

Ingredients
2-2/3 cups gluten-free rolled oats (steel cut oats)
1/3 cup brown sugar (or stevia if desired)
1-1/3  teaspoon baking powder
1-1/3  teaspoon cinnamon
1/2 teaspoon salt
1-1/3 cup raw walnut (or almond or pecan) pieces
1-1/3 cup raspberries {any berries work}
2/3 cup chocolate chips (or any chips or shredded coconut)
2-2/3 cups milk(1%, skim or almond milk)
1 extra large egg (or appropriate egg substitute if for vegans)
3 tablespoons butter, melted (this can be omitted or you may use coconut oil for vegans)
1-1/3 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions:
Preheat oven to 375°F and generously spray the inside of a 13 by 9-1/2  inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

 

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.

Gluten-Free, High Protein Baked Oatmeal is a post from: Mandolin Inn

Mini German Pancakes 7 Feb 2013, 7:13 pm

Mini German Pancakes

 - every kid, old and young, loves these

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, mel1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)

 

  1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.

  2. Blend in butter a little at a time in order to temper the eggs.

  3. Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top.

  4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and apple cider sauce and a dollop of fresh whipped cream. Fruit compote, fresh berries or peaches are also wonderful.)

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.

 

Mini German Pancakes is a post from: Mandolin Inn

Chipotle/Maple/Rosemary Roast Nuts 1 Jan 2013, 8:54 am

CHIPOTLE/MAPLE/ROSEMARY ROAST NUTS – Mandolin Inn                                               

Vegetable oil ¼ c. light brown sugar (lightly packed) 4 Tbsp. fresh minced    rosemary
8 cups your favorite nuts – I favor pecans, almonds and peanuts 3 Tbsp. orange juice Kosher salt
1/3 c. pure maple syrup 2 tsp. chipotle powder  

                         

Pre-heat oven to 350٥. Brush a sheet pan generously with vegetable oil.

Combine pecans, 2 tbsp vegetable oil, maple syrup, brown sugar, orange

juice and chipotle powder in large mixing bowl. Toss to coat the nuts

evenly. Add 2 tbsp of the fresh minced rosemary and 2 tsp of salt and

toss again. Place on baking pan and spread nuts evenly. Roast the nuts

for 25 minutes, stirring twice with a large metal spatula. Bake until the

nuts are glazed and golden brown. Remove from the oven and sprinkle

with 2 more tsp of salt and the remaining 2 tbsp of fresh minced rosemary.

Toss well and set aside at room temperature, stirring occasionally to

prevent sticking as they cool. Taste for seasoning. Serve warm or cool

completely and store in airtight containers at room temperature. ENJOY!!

 

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque IA.

Chipotle/Maple/Rosemary Roast Nuts is a post from: Mandolin Inn

Apple Cinnamon Baked French Toast and Country Apple Sausage Ring 8 Oct 2012, 8:58 pm

 

Apple-Cinnamon Baked French Toast

 - brought to you by The Mandolin Inn

 

Serves 12 – 16

    (What I do to lower the fat content if you are so inclined)

1 large loaf French bread

1 tablespoon cinnamon

8 extra large eggs   (equivalent # egg beaters)

1 teaspoon ground nutmeg

3-1/2 cups milk and half   and half (skim and fat-free half and half)

6-8 medium-sized cooking   apples (Cortland, Macintosh, etc.)

1 cup sugar

1 tablespoon butter   (delete)

1 tablespoon vanilla

 

Slice bread into 1-½ inch slices. Spray 9×13-inch glass pan with non-stick spray. Place bread in glass dish, making sure to place tightly together. In separate bowl, beat together by hand eggs, ½ cup sugar, milk/half and half and vanilla. Pour ½ of this egg/milk mixture over bread.

 

Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg/milk mixture evenly over apples. Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly on top of apples. Dot with butter. Cover and refrigerate overnight.

 

Next day: Preheat oven to 350°.  Uncover dish and bake in oven for one hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving.  Cut into squares and serve with warm apple cider (recipe below) or maple syrup, plus your favorite breakfast meat.

 

 

 

Apple Cider Syrup 

 (I usually quadruple this recipe so that I use all cider – the syrup keeps well for a long time)

1 cup sugar

2 tablespoons lemon juice

2 tablespoons cornstarch

1 teaspoon lemon juice

2 cups apple cider

 

 

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over baked French toast.

 

Country Apple Sausage Ring 

- brought to you by The Mandolin Inn

Serves 12-16

2 pounds sage-flavored   bulk sausage

1 ½ cups herbed or Italian   bread crumbs

2 eggs, slightly beaten

¼ cup minced onion

½ cup milk

1 cup finely chopped apple

 

In a large bowl, combine all ingredients and mix thoroughly. Press lightly into a greased 6-cup ring mold or Bundt pan.  Bake at 350° for 1 hour, drain and serve. (Note – may be prepared and baked for 30 minutes, then refrigerated overnight and baked for an final 30-60 minutes the next day – the longer time is for situations where you are baking something else  – like baked apple French toast – along with the sausage in the morning.)

 

 

 

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.

Apple Cinnamon Baked French Toast and Country Apple Sausage Ring is a post from: Mandolin Inn