Delicious Breakfast & Brunch Recipes from Strawberry Creek Inn B&B, Innkeeper Rodney Williams

Treat your holiday guests (or yourself) with a luxurious gourmet breakfast that is easy and quick. One of my favorite B&B innkeepers returns to the show to share a few recipes with us. Strawberry Creek Inn is a 10-room B&B and an 18-room boutique motel (the Strawberry Creek Bunkhouse) in Idyllwild, California. A quaint art and nature haven in the scenic San Jacinto mountains of Southern California, Idyllwild is the perfect nature and wildlife destination in the middle of the San Bernardino National Forest, and it also features scores of art venues, including the world-renowned Idyllwild Arts performing arts boarding school.

The B&B offers individually themed rooms that hearken to an earlier, simpler time, and the innkeepers–Rodney Wlliams and Ian Scott–continue that idea by keeping organic, free-range hens and honeybees on the property. The Inn is also known for its scrumptuous full gourmet breakfasts featuring local organic produce, along with fresh organic eggs and raw honey courtesy of the aforementioned hard-working mascots. The Strawberry Creek Bunkhouse features camping-themed rooms with knotty-pine interiors, private balconies overlooking the forest, and kitchenettes. The Bunkhouse offers a more family-friendly environment, and certain rooms are also designated as pet-friendly or allergy-friendly. A lovely gourmet continental breakfast basket is delivered to your room each morning at the Bunkhouse, complete with fresh-baked scones and lemon curd from the B&B kitchen, organic fruit, organic oatmeal, and fruit juice.

Be on the lookout for ‘Memorable Mornings’, a collection of recipes and tips for breakfast and brunch entertaining, due out soon from the Strawberry Creek Inn. Strawberry Creek Inn was the location for the upcoming independent film, From Grace. You can view the trailer here:

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See Recipes Below:
Herb Baked Eggs, Pomegranate Honey Bacon, Quick Poached Pears

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Tips for the Perfect Wedding, Pt 1

Rev. Angela Chester answers your wedding questions:

1. My fiancee and I have different faiths – is there a way to honor both during our wedding?
2. How do I choose my bridesmaid?
3. Should I invite my ex- to the wedding – we have children together.
4. I want to have a beach wedding – are there any special rules about that?

Rev. Angela Chester is an ordained non-denominational minister and pastoral counselor serving Long Beach, Los Angeles, portions of Los Angeles county and Orange county. She is the host of I Do Radio providing wedding advice from an array of vendors. Rev. Chester, is also the author of Before You Tie The Knot – A Premarital Workbook for the DIY Couple.

Southern Seafood with Chef Jamie Gruber & SkinnyTinis low-cal cocktails with Teresa Howes

Teresa Howes, author of SkinnyTinis, will share cocktail recipes and how to create fabulous low-calorie cocktails with the same great flavor and alcohol content of their full-calorie counterparts.

Executive Chef Jamie Gruber of The Market – a Fresh Seafood Joint in Columbus, GA will share some of his favorite recipes such as, seafood lasagna. Yum!

Recipes >>

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Cooking on a Budget with Celeb Chef Jamie Gwen

As a Chef, Food Correspondent, Sommelier and Lifestyle Expert Jamie will share recipes, resources and tips to help make everyday more delicious!

– How To Stretch Your Family Meal Budget Further
– Tips, Savings & Recipes for One Pot Meals, Baked Dinners and Casseroles
– How to make dinner one night last for three nights, and more!


I recommend that you accompany this dish with coarse grain mustard and offer the beer that you cooked with as the drink of choice. Using a dark beer results in a deep, caramelized flavor. You can add crisp bacon, sautéed diced onion or juniper berries for additional flavor.

6 assorted fully cooked Polish or German sausages

1 16-ounce bag of sauerkraut, do not rinse
1 green apple, cored and diced
1 tablespoon molasses
1 tablespoon granulated sugar
1 teaspoon caraway seeds
1/2 cup German beer or your beer of choice

Slice the sausages in half lengthwise. Combine the remaining ingredients and toss to combine. Place the sauerkraut mixture in the bottom of a casserole dish and cover with aluminum foil.

Bake at 350°F for 45 minutes.

Serves 4



It doesn’t get any simpler than this!  Frozen raviolis and prepared sauce make this a hassle-free version of everyone’s favorite Italian recipe and shopping in bulk makes this dish a family favorite that doesn’t break the bank!



1/2 cup shredded Fontina cheese

1/2 cup shredded Mozzarella cheese

2 cups prepared pasta sauce

1 (30 ounce) bag frozen large cheese ravioli, kept frozen

1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

Grated Parmesan Cheese


Preheat the oven to 350°F.  Combine the Fontina and Mozzarella cheese in a mixing bowl.  Spread a thin layer of tomato sauce in a 9×13 baking dish. 

Top with a single layer of frozen raviolis, then top with a layer of cheese. 

Repeat, using the remaining ingredients, ending with cheese.


Cover the pan with foil and bake for 30 minutes.  Uncover and bake 10 minutes more or until the cheese is melted and bubbly.



Serves 6

The Cheese Impresario – Barrie Lynn

The Cheese Impresario – Barrie Lynn

Barrie Lynn is The Cheese Impresario. She writes “Cheese Matters,” a monthly column for the Beverly Hills Times and has been seen in USA Today, Wine Spectator, The Hollywood Reporter, Daily Candy and on E! Entertainment. Her tastings have attracted celebrities such as Three 6 Mafia, Jeff Garlin and the cast and crew of the Showtime hit, Weeds.

She will discuss the cheese basics in a quick “cheese 101,” as well as discuss some new trends in cheesemaking – from green cheesemakers, to raw milk and mixed milk cheeses. Also, Barrie Lynn is an expert on serving and pairing cheese. She will offer advice for pairing cheese with beer and wine, as well as explore trendy cheese pairings for bourbon and scotch.

Poached Winter Fruit Compote

Cooking figs, quince, pears and apples with spices such as cinnamon and star anise creates both a sweet and savory profile that coaxes out both.


1/2 cup sugar

1/2 cup honey

Juice of one lemon

2 cups water or juice

1 cup dry or off dry white or rose wine (juice may be substituted)

2 cinnamon sticks

6 whole star anise

6 allspice berries

2 bay leaves

4 to 6 apples, pears or quince (2-3 pounds), peeled and quartered

1/2 cup dried plums, apricots or cranberries


Place the first nine ingredients into a pot and bring to a boil. When sugar has dissolved, reduce heat and add fruit. Cover and simmer, removing fruit with a slotted spoon as it softens.* Arrange the fruit in a glass bowl.


Once all the fruit has been removed, bring the poaching liquid to a boil and reduce it by half (5 to 10 min.). Taste; if necessary add more lemon juice to balance flavor. Strain the syrup and carefully ladle over the poached fruit. Serve warm or cooled with cheese. The fruit will keep in the refrigerator for about one week.


*The fruit should be tender but not mushy.  Cooking times vary: 10 to 15 min. for dried fruit, 20 to 30 min. for pears, 30 to 45 min. for apples and one hour for quince.

GIVEAWAY ALERT: Barrie will be giving away gourmet cheese baskets.

Table Talk: Food, Family, Love with Cookbook Author Carol McManus

Table Talk: Food, Family, Love with Cookbook Author Carol McManus

Carol McManus, the proprietor of a popular café, Espresso Love, on Martha’s Vineyard, MA. Her philosophy of cooking – that it should be delicious, nutritious, and interesting – has won her countless awards and kudos from food and travel reviewers. She won international coverage when then-President Bill Clinton and his wife, Hilary, vacationed on the Island and came into her bakery to buy the red, white, and blue Presidential Muffin, which she especially created for him. Her café’s slogan – Where’s the love? – is a popular t-shirt on the Vineyard.

Kids in the Kitchen w/Travel Writer & Cookbook Author, Jennifer Evans Gardner

Kids in the Kitchen w/Travel Writer & Cookbook Author, Jennifer Evans Gardner

Jennifer Evans Gardner is a food and travel writer, cookbook author, and the owner of Little Feet In The Kitchen, a Los Angeles based children’s cooking school. Previously a film and television writer/producer, she has written for WB Animation, Walt Disney Television Animation, MTV, Tribune Entertainment, Lifetime II and Fox. She wrote and edited for Vicki Iovine’s popular parenting website, as well as She is the author of “Barefoot in the Kitchen – The Pregnancy Survival Cookbook” (Lyons Press), co-author of “Bitchin’ in the Kitchen – The PMS Survival Cookbook” (Kensington Press), and “A Cookbook For Adventurous Young Chefs.”

Jennifer has served as a producer for Walt Disney Television Animation, and has just completed her first children’s book. She has been Editor-In-Chief for NBC’s Today Show travel guru Peter Greenberg, contributing editor for ePregnancy Magazine, and a freelance writer for Eating Magazine, Santa Barbara Magazine and The Studio City Sun, among other publications.

GIVEAWAY ALERT: Jennifer will be giving away a WEEK OF SUMMER COOKING CAMP!

Pairing Food & Wine with Executive Chef John Adamson of Brassfield Estate Winery

Tuesday, 11/04
Have you ever been intimidated by the wine list? Tonight’s special guest will educate us on serving the appropriate combination of food and wine.
Within the last three years, Brassfield Estate wines have won an amazing 400 awards at the country’s most prestigious wine competitions. The western section of High Valley Appellation holds the magical lands know as High Serenity Ranch. The 2,500 acre former cattle ranch is now home to Brassfield Estate Winery & Vineyard. In 1973, Jerry Brassfield purchased the original 1,600 acres as a cattle ranch and wildlife reserve. While the cattle have gone, the wildlife still remains. Over the next three decades Mr. Brassfield continued acquiring lands. Today, the estate includes both the eastern and the western sections of High Valley as well as ownership of Round Mountain Volcano. In 1998, the Brassfield family realized the land’s true destiny was as a world-class wine property. As a result, Brassfield Estate Winery & Vineyard was established.
Chef John Adamson is in charge of preparing every meal for visitors to Brassfield Estates and creating custom menus to pair with their delectable wines.

Listen to the conversation here on The Recipe Box.

It’s a Paella Party with Chef Eduardo Balaguer

Tuesday, 10/21
It’s a Paella Party with Chef Eduardo Balaguer!

The Barcelona chef, Eduardo Balaguer of Venga Paella Catering will be teaching me all about the different styles of Paella! Join us for the show.

What is Paella?

“Simply put it’s a rice dish from Spain, made in a round flat pan with any number of local ingredients and offered in a zillion combinations. However paella is so much more than that.

It reminds me of the summers I spent in Spain with my mother and aunts. It is a food that has always brought our family and friends together for any occasion. Preparing and eating paella was a celebration that was experienced by all of my senses. It was entertaining to watch, the smell carried the promise of the meal to come, and the taste was always delightful.

This is the experience that I share with people when I prepare paella. Whether it is for friends, a catered affair, or the farmers market, paella is not just a wonderful meal, it is also a joyous celebration of flavors, smells, and quality ingredients.” – Chef Eduardo

Download a copy of Chef Eduardo’s Paella Handbook.

From Kitchen to Market – Jodi Spindell of Spindell Farms

Thursday, 10/16
Simply Outragious Pomegranate Vinegar – Interview with Jodi Spindel

Ever wonder how to successfully take a product that you’ve created in your home and introduce it into the local, regional, and national marketplace?

Well, you want to tune in for tonight’s show with my guest Jodi Spindel of Spindel Farms and creator of Simply Outragious Pomegranate Vinegar.

Spindel Farms has been providing its unique blend of Simply Outrageous Pomegranate Vinegar since 1994. In that time it has amassed a loyal following of people who love and use it because of its healthy ingredients, its versatility, but mostly because it tastes so good!

The concept for Jodi’s company was started in 1994 in Southern California. Her prolific pomegranate trees and love for cooking inspired the creation of her first product, Simply Outrageous Pomegranate Vinegar.

Originally bottled and given only as gifts, Jodi entered Simply Outrageous Pomegranate Vinegar in The Ventura County Fair in 2003 and took a first prize. The award motivated her to consider a commercial venture.

In 2006, Jodi formed a partnership with Nancy Phillips, friend and fan of the product. Their partnership has created a passionate desire to enrich the kitchens of those who love and appreciate vinegar, pomegranates and good food!

GIVEAWAY ALERT: Jodi will be giving away a sample of her product. Be sure to leave your comment for a chance to win!