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June full of special evenings at The Inn at ONU

Posted by Fred Steiner on Friday, May 23, 2014

Several special evening events at planned in June at The Inn at ONU, Ada. Here's the schedule:

* Every Friday night from 5 - 7:30 p.m. enjoy live jazz at The Inn's Just JazzInn!  Appetizer buffet begins at 5 p.m. with live music starting at 5:30 p.m. Reservations not required for Just JazzInn but are accepted.

*  June 12 - Food & Wine Pairing. 6:30 p.m.  Delicious courses paired perfectly with fine wines. Enjoy live music as well. It's a unique evening out with friends and family. Please call 419.772.2500.  $45.00 per person (plus tax/gratuity).

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Ada McDonald's offers $1 Big Mac sandwiches during its Customer Appreciation Week

Posted by Fred Steiner on Friday, May 23, 2014

Ada McDonald’s is celebrating its guests with a Customer Appreciation Week, Monday, May 26, through Friday, May 30. The restaurant will feature a prize wheel on Monday and will offer $1 Big Mac sandwiches, Tuesday through Friday, from 11 a.m. to 2 p.m.

“We want to celebrate our guests and create a great experience for them,” said Jessica Hall, local McDonald’s owner. “Our customer appreciation week is one way we accomplish that.”

The promotion is valid at the Ada McDonald’s only.

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Iconic Bakery: Sue Zimmer's garlic lime grilled chicken

Posted by Fred Steiner on Tuesday, April 8, 2014

Garlic Lime Grilled Chicken
Recipe provided by Sue Zimmer, Ada
From Liberty National Bank Cookbook

4 boneless skinless chicken breasts
1/4 cup fresh lime juice
2 cloves garlic, minced
1/2 tsp. coarsely ground pepper
1/2 cup low-sodium soy sauce
1 tbsp. Worchestershire sauce
1/2 tsp. dry mustard

Wash hands. Place chicken in resealable plastic gab. Mix together soy sauce, lime juice, Worchestershire sauce, garlic and mustard.

Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Wash hands.

Marinate in refrigerator 30 minutes or up to 4 hours.

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Lentil Soup with Lemon and Spinach

Posted by Fred Steiner on Sunday, March 23, 2014

Lentil Soup with Lemon and Spinach
(Makes approximately 5-6 servings)

1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 tsp. cumin
1 c. red or brown lentils, rinsed
5 c. water (or vegetable or chicken broth)
1/8 c. fresh parsley
1 c. fresh spinach leaves
Zest of 1/2 lemon or 1/2 tsp. dried lemon zest
Juice of one lemon or 1 1/2 tbsp. lemon juice
Salt and pepper, to taste

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Introducing the Icon One-Fourth Amish Half-and-Half Milk Pie (almonds, optional)

Posted by Fred Steiner on Sunday, March 9, 2014

Some pie lovers call this Amish milk pie. Since the Icon never follows a pie recipe properly, we’ll call this the Icon One-Fourth Amish Half-and-Half Milk Pie.

That’s primarily because we cut out lots of the sugar. You’ll notice one-fourth in lots of places in the list of ingredients – thus the renamed pie. We'll get to the half-and-half shortly.

In fact, we cut out one complete cup of sugar and this pie was devoured in the same amount of time as any previous pie from the Icon’s oven. So, who needs all that sugar?

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The perfect pie for a cold winter day: Icon Almond-Cherry Pie

Posted by Fred Steiner on Sunday, March 2, 2014

Icon Almond-Cherry Pie

2 cups frozen sour cherries
1 cup slivered almonds
1/3 cup white flour
½ cup white sugar
¼ teaspoon salt
2 large eggs
1 cup half-and-half
2 tablespoons brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 pie shell

On a recent Sunday afternoon we took a “Dense Cherry-Almond Coffeecake Pie” recipe from one of our favorite pie cookbooks and modified it to the Icon’s taste. That means we used lots less sugar, substituted half-and-half in place of full-fat sour cream and used only two eggs.

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