All of our guests have been waiting for our cookbook to be published. It has finally arrived and contains 35 of our most asked for recipes. Preparing recipes from our cookbook will remind you of the memories and for those of you that haven't visited yet, this is what you have to look forward to. $14.99 plus shipping and handling.
Mexican Chicken Soup A favorite from Ina Garten, The Barefoot Contessa
Ingredients:
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions:
Preheat the oven to 350 degrees F.
Place
the chicken breasts skin side up on a sheet pan. Rub with olive oil,
sprinkle with salt and pepper, and roast for 35 to 40 minutes, until
done. When the chicken is cool enough to handle, discard the skin and
bones, and shred the meat. Cover and set aside.
Meanwhile,
heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the
onions, celery, and carrots and cook over medium-low heat for 10
minutes, or until the onions start to brown. Add the garlic and cook
for 30 seconds. Add the chicken stock, tomatoes with their puree,
jalapenos, cumin, coriander, 1 tablespoon salt (depending on the
saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro,
if using. Cut the tortillas in 1/2, then cut them crosswise into
1/2-inch strips and add to the soup. Bring the soup to a boil, then
lower the heat and simmer for 25 minutes. Add the shredded chicken and
season to taste. Serve the soup hot topped with sliced avocado, a
dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Serves 6-8
Andon-Reid
Inn Spiced Trail Mix written up in the October issue of WNC Magazine
This mix will definitely put a little kick into your hiking or biking.
2 large egg whites
1/4 cup sugar
2 Tablespoons sweet paprika
1 ½ teaspoons cayenne
2 teaspoons Worcestershire sauce
10 cups of freshly popped unsalted popcorn
3 cups miniature pretzels
1 ½ cups salted roasted cashews
1 ½ cups salted roasted peanuts
1 ½ cups pecans, toasted
1 ½ cups whole almonds, toasted
Preheat the oven to 325 degrees
Whisk together sugar, paprika and cayenne in a very
large bowl and mix in the egg whites and Worcestershire sauce. Add the rest of
the ingredients and salt to taste and toss until thoroughly coated.
Spread evenly in two large rimmed baking sheets,
sprayed with Pam and bake in upper and lower thirds of oven, switching position
of pans halfway through baking, until coating is crisp, about 20 minutes.
Spread mixture on two large sheets of parchment paper
and cool completely.
The same day it's pretty spicy. It mellows out by the
next day and keeps for a week. You need to store it in an airtight container.
Andon-Reid Inn Bed and Breakfast
92 Daisy Ave,
Waynesville, NC 28786 (USA)
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