Corn and Black Bean Salsa This is one of the first salsas we served at the Inn and it is still on the "menu". We like to present the salsa by placing a ring of sliced tomatoes on a plate; drizzle some olive oil on the tomatoes; sprinkle with coarse salt and freshly ground pepper. We mound the salsa inside the tomatoes and grind a little more pepper. A little Tabasco or chopped jalapeño pepper finishes this salsa with style.

Hot Cocoa Mix Spring has not quite arrived and a cup of hot cocoa warms us on a cold evening. This recipe has a rich taste without being overly sweet.

Cucumber Sesame Salsa I was in the kitchen one afternoon wondering what to serve at hors d'oeuvres time. Tim and BJ (frequent guests and good friends) were staying and I knew that Tim liked Thai food. We usually taste test a new recipe on the staff; but this smelled so good and I liked it so we served it the same day it was "born". Tim gave it two thumbs up and we've been serving it ever since.

Rosemary Cream Sauce I used this sauce in one of the appetizers for the winemakers dinners we served at the Inn. This sauce has a wonderful flavor and is great over pasta or with chicken or fish. If using with chicken or fish, cook the chicken or fish separately and combine with the sauce just before serving.

Whole Wheat Banana Bread This bread rich and dark with a wonderful banana taste. We accumulate our over ripe bananas in the freezer and use then to bake this bread. We serve the bread sliced as a morning bread. But it would also made a wonderful desert served warm with whipped cream.

Cold Pasta Salad in Spicy Peanut Sauce Last month’s recipe was a Spicy Peanut Sauce and you need that recipe to make this one.  This salad is best if it sits at least several hours before serving or it can be made the day before. 

Sticky Buns Everyone has a version of “Sticky Buns”.  I like this recipe because it's easy and the finished product looks and tastes wonderful.

Stuffed French Toast  This is one of the most popular recipes we serve at the Inn. Recently I've gotten some requests for the recipe and so it is probably time to but it back up as our April recipe. We serve it with pure maple syrup and a poached fruit compote. 

Santa Rosa Eggs As we did last month, this is a repeat of one of our favorites at the Inn. The Ranchera sauce is wonderful with this dish. At the Inn, we serve this breakfast with pinto beans on the side and home baked potato bread.

Gazpacho Summer is just around the corner and so is the summer heat. I love Gazpacho, a cold spicy tomato soup. This is one of the best I have ever tasted. Serve with crusty French bread and a cold poached chicken breast, and you have a wonderful summer meal.

DIABLO SALSA

This recipe is a gift from one of our guests.  We serve it at breakfast as one of four salsas accompanying Santa Rosa Eggs.  (Probably salsa over kill)  Anyway, it is hot but has a great flavor.

DIABLO CHICKEN

Last month's recipe is for a spicy Mexican sauce. Here is a recipe that uses that sauce and is so good and so easy and the same time. My kind of recipe!! You could use beef instead of chicken but use a fairly good cut as the cooking time is not long enough to tenderize a less expensive cut. Top sirloin would be a good choice.