Thursday, January 29, 2015

Chicken Salad with Green Grapes and Walnuts from the Parish House Inn


This is about love...of my brother and this chicken salad recipe felt appropriate to share as we celebrate Valentine's Day with those we love.

This is a recipe from my brother Jim...he is a great cook and enjoys sharing his recipes with me.  On aobnvisit to Ypsilanti he made this chicken salad for me and I have enjoyed it ever since.  There are a lot of ingredients and each one is important, so don't leave them out.  I sometimes substitute dried cherries and toasted pecans and  the grapes and walnuts with equally delicious results.  

My Brother Jim's Famous Chicken Salad

1 ½ pounds chicken breast, shredded, not cubed
1/8 teaspoon garlic powder
2 green onions, finely chopped
1/1/2 stalks celery finely chopped
1 small tart apple, peeled, cored finely chopped
½ cup walnuts, chopped
2 tablespoons Dijon mustard
½ pound green grapes, sliced lengthwise
½ teaspoon white pepper
½ teaspoon sea salt
add mayonnaise to create a smooth texture

In a large bowl mix all ingredients together and adjust seasonings to taste. Serve on a bed of lettuce, garnish with additional chopped walnuts and green grapes.

Wednesday, January 21, 2015

PTD Productions Comedy and dinner near the Parish House Inn in February

The Parish House Inn bed and breakfast, just two blocks away from the Riverside Arts Center,76 N. Huron Street, Ypsilanti, MI, is a perfect location for a weekend theater and dinner getaway. When you reserve for a Friday and Saturday in February, we will add a single rose bouquet, chocolate dipped strawberries and a set-up of wine or champagne glasses.

The near-by restaurants offer a variety of menus from Vietnamese, to barbeque to just a good steak and potato.  We are happy to make reservations for you at the restaurant of your choice.

February 2015 begins the season with a play where comedy is front and center. This PTD Production of the winner of the 2013 Tony award for best play,
Vanya& Sonia & Masha & Spike written by Christopher Durang. Be prepared to laugh-out-loud as you watch this hilarious tale unfold in stage. The peaceful retirement of Vanya and his adopted sister Sonia is interrupted when their movie star sister Masha returns, unannounced, with her twenty-something boy toy Spike, which was foretold by their psychic house cleaner, Cassandra. Spike is the catalyst for a weekend of rivalry and regret which leads to the raucous, absurd humor.

February 19 -28 at 8 PM, Sunday February 22 and Tuesday February 24 are matinees at 2 PM.

Tickets are $18 general admission, $12 for students and seniors. Go to for more information

Chris Mason, Innkeeper

PTD-Vanya and Soniaand Masha and Spike

Wednesday, January 14, 2015

Parish House Inn White Bean, Ham and Spinach Soup Recipe

There are a lot of bean and greens soup recipes out there, but I really like this one. Because you blend some of the beans, it thickens the broth and makes it a very hearty main dish option, served with crusty bread and a salad. Enjoy!

White Bean, Ham and Spinach Soup

4 - 6 servings

A very yummy and filling soup for Winter.  Especially good if you have some ham left from the Holidays.  Without it, it makes a good vegetarian option, musing vegetable broth.

2 Tablespoons oil
2 (16 ounce ) cans white beans, drained and rinsed
1 (12 ounce ) package fresh spinach
½ cup chopped carrots
2 cups chopped red onion
4 cloves garlic, minced
1 cup chopped celery
1 teaspoon dried rosemary
¼ teaspoon crush dried pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
6 cups low sodium chicken broth
1 cup diced tomatoes or 1 (14 ounce) can diced tomatoes
2 cups coarsely chopped ham
¼ cup shredded Parmesan cheese, if desired
In a large soup pot heat oil, add carrots, onions, garlic, celery, rosemary, red pepper flakes, salt and pepper. Cook 5 – 10 minutes, or until vegetables are tender. Add white beans and chicken broth; bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in a blender and puree until smooth ( I use an immersion blender for just a quick blend) Stir in spinach and tomatoes and stir until spinach is soft. Ladle into bowls and garnish with Parmesan cheese.

Tuesday, January 6, 2015

Parish House Inn Ypsilanti Terrific Five Star Review ...

This video review is from a recent guest.  The background of the video is our breakfast room/kitchen area, and is also where guests enter the Parish House and check-in when they arrive.  Once checked-in, guests can help themselves to a cup of tea or cocoa and  nibble on one of our famous oatmeal chocolate chip cookies anytime.  In the morning Martha and I are ready with coffee and a freshly prepared breakfast of fresh fruit, homemade muffins and breads and a main dish like eggs or pancakes. If guests are off to work, then conversation is limited, but if time is not an issue, then guests engage in lively conversations with each other and the innkeepers.

Our web site also offers a virtual tour of some of the rooms, so you can see the entire room.  Some guests say it helped them to choose a room for their stay....whatever the occasion.

We look forward to your stay,

Chris and Martha,

Tuesday, December 2, 2014

Military Weekend Special now at the Parish House Inn

The Parish House Inn bed and breakfast is now offering a “Military Weekend Special” to all active and retired military personnel; any room, Friday and Saturday buy 1 night get the second night at half price. This is one way we can thank them for their service.

Gift certificates are also available for this special which and  make a nice surprise for a friend or family member who is in the military. With a gift certificate, they can book their stay for anytime that works for them.  A full breakfast is always included as well as use of our video library, popcorn tea and cocoa. 

The Inn is within walking distance of restaurants, shops and entertainment. Depot Town with the Automotive Heritage Museum, restaurants and shops is a short drive this time of year. 

Just call 734-480-4800 to purchase a gift certificate or to book your room.

Chris Mason

Wednesday, November 5, 2014

Ypsilanti Home Tour December 6 -7, 2014. Save 10% on stay at the Parish House Inn

Make a memory this Holiday season with a weekend stay at the Parish House Inn bed and breakfast for the 18th Annual Holiday Home Tour & 40th Anniversary Celebration of Ypsilanti Meals On Wheels.  

Saturday December 6, 2014,  the Candlelight Tour of Homes is from 5 - 9 PM with a Dessert reception from 8 -11 PM. There will be a Taste of Ypsilanti with food, music and beverages  at each location.  The Holiday spirit is alive and well in each of these beautifully decorated homes.....and will be an inspiration for your Holiday season

On Sunday, the tour of the homes is  from 1 - 5 PM.  Homes on the tour are in the College Heights, Normal Park, Huron River Drive and Downtown areas of Ypsilanti.  

Tickets for the Holiday Home Tour  are $40 and can be purchased at some businesses in Ypsilanti.  For ticket information and inquiries call 734-487-9669 or go to

When you call  to reserve your room for the weekend, be sure to say you are going on the Home Tour, and you will save 10% on your 2 night stay. The tickets can be added to your room as well....

Home Tour Tickets

Monday, September 15, 2014

This Pumpkin Apple Bread is served at the Parish House Inn

 This is my favorite Fall bread to serve with breakfast at the Parish House Inn.   You can add nuts to it you like or leave the apples out and it will still be yummy.  
Chris mason, innkeeper


This is very moist and spicey  with the addition of the chopped apples. Makes a great gift to share with family and friends as well.

Preheat oven to 350o. Coat 2 - 9x5x3 inch loaf pans or 5 mini pans with cooking spray.

3 cups all purpose flour
¾ teaspoon salt
2 teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
¼ teaspoon allspice
1 can (14 ½ ounces) pumpkin
¾ cup vegetable oil
2 ¼ cups sugar
4 large eggs
2 Granny Smith apples (or other cooking apples), peeled and chopped, about 2 cups

  1. In a large bowl, mix together flour, salt baking soda, cinnamon, nutmeg, cloves and allspice.
  2. In another large bowl whisk together pumpkin, oil, sugar and eggs.
  3. Add flour mixture to pumpkin mixture. Stir until well combined, and then fold in apples.
  4. Divide evenly into prepared pans. Bake 50 -55 minutes for large pans and 45 to 50 minutes for small pans, until a toothpick comes out clean, or the top springs back.
  5. Let cool for a few minutes, then remove from the pans and cool completely.
This keeps in the refrigerator, for several days and of course freezes well.