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.
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.
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.
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.
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.
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.
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.