Monday, January 31, 2011

Moon's Kitchen

Moon's Kitchen is a downtown Boise tradition. We hit them up for warm food last weekend after a cold morning adventure. Above is the special: pancake, egg, ham stack with country potatoes. Below is a Monte Cristo.
I hadn't been to Moon's in years, in fact, on my last visit, they were in their "old" location :) Thanks to our server, Betty Butts, for making our breakfast so fun.

Friday, January 28, 2011

Hot Seafood Dip

Similar to a hot artichoke dip, this seafood dip is baked. Mix cooked and shredded crab (can use canned), 1 drained can of small shrimp, mayonnaise, a little bit of sour cream and old bay seasoning in a bowl. Saute chopped onion, bell pepper and celery until lightly browned. Add minced garlic to the mixture. Add vegetables to crab and shrimp and stir in shredded Parmesan cheese. Place in an over-proof dish and add a little heavy cream. Bake at 350 until brown and bubbly. This is a good dish to offset all the cocktail weenies likely to be served at Super Bowl parties.

Monday, January 24, 2011

Coffee Cake Weekend

It turned out...perfect. This is the coffee cake my husband baked over the weekend. It's the Barefoot Contessa recipe featured here in Eat Boise, previously.

Wednesday, January 19, 2011

Potato and Parm, Parm and Potato

A perfect dinner for me: an Idaho baked potato topped with butter, shaved Parmesan cheese and cracked pepper. Here's how we bake Idaho spuds. Pre-heat oven to 400 degrees. Wash and lightly scrub the potatoes. Pierce several times with a fork. Then brush the potato with olive oil and sprinkle with coarse sea salt. Bake about one hour, or until soft in the middle.

Tuesday, January 18, 2011

These MUST be Breakfast Donuts

Sorry this is blurry, but I'm quite sure you can still make it out that these donuts are topped with Fruit Loops and Cap'n Crunch cereals. First time I had seen that offering.

Saturday, January 15, 2011

Breakfast Served by a Nine-Year Old

The kiddo got to choose what she wanted for breakfast and this is it. Whipped cream with cherries on top, and ice cream with chocolate sauce.

Friday, January 14, 2011

Steel Cut Oats

Steel cut oatmeal with a little sugar and milk and bananas. And, it was dinner, not breakfast. Warming and filling on a cold day :) This is very different than instant oatmeal, or rolled oats. There's more of a bite to the grains.

Thursday, January 13, 2011

Cream Cheese Won Tons

A food that sounded good, but didn't taste so good. But there's potential. These are cream cheese won tons. They were a frozen food, and a homemade version is on my to-do list. They need a flavored cream cheese filling. These were too blah.

Sunday, January 9, 2011

Thursday, January 6, 2011

Retro Doritos

I purchased these for New Year's Eve snacking because the bag looked interesting and retro. Then one of my sisters posted on Facebook that these were the Taco Doritos we ate as kids. Only....I have absolutely no memory of eating these Doritos. I remember the Nacho Cheese ones, but not these. I even tasted these and no taste bud memories were triggered. Do you remember these from years ago? (my husband, one of his buddies and a girl friend of mine all say they don't remember them) I do, however, have a shadowy member of Pizza Wheels, or something with a name like that, and I would like to try them again.

Monday, January 3, 2011

Garlic Press: R.I.P.

The pin that holds the pieces together disappeared. It's just as well, because the finish has been chipping off for quite some time. It was my favorite press. I have a back-up, but it's harder for me to grip.

Saturday, January 1, 2011

Crab-Stuffed Shrimp

A treat tradition for New Year's Eve at our house: crab-stuffed shrimp. Shredded king crab, little bit of mayo, Old Bay seasoning, 1 clove of minced garlic, a little bit of melted and slightly cooled butter, some shredded Parmesan cheese and crushed saltines make the stuffing. Use raw shrimp, and butterfly them only enough to make them sit up straight. Form a small ball of the stuffing and bring the tail over the top. Bake at 400 until shrimp are opaque. These taste good hot out of the oven, at room temperature, and even cold.