Fall in Chattanooga means our bed and breakfast inn is full of great Guests and we love to cook for them! One of my favorite ingredients to use this time of year is apples-on our french toast, in our red and green apple appetizer with brown sugar cream, even in the breads and cookies we…
October 25, 2016
Panned Nectarines with Whipped Cream and Blackberry Jam Drizzle In honor of Valentine’s Day, here’s a very easy dessert that can be used with a variety of fruits, it is also gluten free. All the pieces can be made ahead of time and the fruit and drizzle can be warmed up quickly when it is…
February 14, 2016
Here at our Chattanooga Inn, our breakfasts for Fall 2015 are including Baked Scotch Eggs with a drizzle of dijon sauce. Considered bar food in other parts of the world, this is basically a hardboiled egg, wrapped (lovingly) in a layer of sausage and rolled in a crispy coating (for us, seasoned breadcrumbs). It is…
September 7, 2015
This month we’re proud to share one of our newest recipes, Shrimp & Grits Egg Benedict! This dish is the perfect savory breakfast for the seafood lover in your life. Note: The grits actually need to be prepared the night before so they can chill for 8 hours. This recipe serves 8. Let’s get started!…
August 4, 2015