Eat Boise

Chocolate Muck

noreply@blogger.com (Debbie Courson Smith) — Thu, 19 Jan 2012 02:49:00 +0000

That's what my daughter calls her "snow and chocolate syrup" recipe.

Lego Party Pops

noreply@blogger.com (Debbie Courson Smith) — Mon, 16 Jan 2012 19:23:00 +0000

My sister made these for a grandson's one-year-old birthday party. Cute, eh? They're dipped marshmallows.

A Dish I Prepare Once a Year: Crab-Stuffed Shrimp

noreply@blogger.com (Debbie Courson Smith) — Wed, 11 Jan 2012 17:45:00 +0000

It's a New Year's Eve tradition at our home. I'm often asked, "How do you stuff shrimp?" Here are the basics: shell, devein and butterfly medium-sized raw shrimp. Spread the butterfly "wings" (on the back of the shrimp) so they create a stable base. Flip the tail so it bends the opposite direction. Now, there is a little "bowl" underneath the tail. That's where the stuffing goes.

I make a stuffing of shredded king crab, crushed saltines, Old Bay seasoning, minced garlic, shredded Parmesan cheese and a little mayonnaise to bind it all together. Bake stuffed shrimp at 400 degrees until pink and opaque, with a little bit of brown on the bottom.

Another Round of New Cookbook Magic

noreply@blogger.com (Debbie Courson Smith) — Thu, 05 Jan 2012 17:52:00 +0000

"Rustic Italian beef stew," from the Pampered Chef cookbook I gave my hubby for Christmas. Yum. This version has sun-dried tomatoes to give it extra tang. [Not a paid mention for Pampered Chef - they have no knowledge of me, or this post, but I wish they sponsored it]

Hubby in the Kitchen with New Cookbook

noreply@blogger.com (Debbie Courson Smith) — Tue, 03 Jan 2012 02:59:00 +0000

Billed as "Italian Stew" - this recipe was found in the new Pampered Chef Soups, Stews, and Chilis cookbook. Basically Italian sausage, canned diced tomatoes, onions, garlic, chicken broth, oregano, pasta and spinach. The reciped called for escarole - but that's not generally available in Boise in the winter. A keeper receipe, by the way.

Cheers to 2012

noreply@blogger.com (Debbie Courson Smith) — Mon, 02 Jan 2012 18:01:00 +0000

Got foodie plans? Do tell.

Napkin Folding Tricks

noreply@blogger.com (Debbie Courson Smith) — Sat, 31 Dec 2011 03:22:00 +0000

A "candlestick" napkin.

Easy peasy.

Pomegranate Martinis

noreply@blogger.com (Debbie Courson Smith) — Sat, 24 Dec 2011 02:56:00 +0000

The goodies in our weekly Full Circle organic box aren't just for eatin'. The pomegranate was put to good use for cosmopolitan martinis. Cheers!

Recipe Mashup

noreply@blogger.com (Debbie Courson Smith) — Mon, 19 Dec 2011 14:00:00 +0000

Monday recipe mashup. Fresh beets from our Full Circle organic box...and cardamom my mom purchased during a recent trip to Turkey.
Beets were diced and tossed with olive oil, sea salt, a sprinkle of white vinegar and about a half teaspoon of ground cardamom. Then, sealed in a foil packet and baked at 350 degrees for about 30 minutes. The foil was opened and beets caramelized for about 15 minutes. Oh my!

Chicken Salad

noreply@blogger.com (Debbie Courson Smith) — Sat, 17 Dec 2011 22:24:00 +0000

Diced grilled chicken, onions, celery, pecans and dried apricots. Heaven.

Fennel Salt

noreply@blogger.com (Debbie Courson Smith) — Mon, 12 Dec 2011 10:30:00 +0000

New to me: Fennel salt. This surprise was tucked into my Full Circle organic box delivery Wednesday, and was quickly put to use. The box also contained red potatoes. Dice the potatoes, toss with a little olive oil and sprinkle with fennel salt. Bake at 375 for about 45-50 minutes, with a couple of stirs along the way.

Let me tell you that these potatoes were extra sweet, which added a delicious dimension to the dish. I had planned to take a photo of all the goodies in the box this week, but the kiddo got there before me and ate all the carrots, pears and satsumas.

Same Name, but Not Equal

noreply@blogger.com (Debbie Courson Smith) — Wed, 07 Dec 2011 18:35:00 +0000

I finished off my homemade roasted pumpkin seeds and was seriously craving more. So, I purchased a package. I regret this. No wonder some people think they don't like pumpkin seeds. Bummer that I'll have to wait a year for a new supply.

Gravy is a Beautiful Thing

noreply@blogger.com (Debbie Courson Smith) — Tue, 29 Nov 2011 11:30:00 +0000

Swirling in some cream to finish the turkey gravy.

A "Seed" Box Experience

noreply@blogger.com (Debbie Courson Smith) — Mon, 28 Nov 2011 10:00:00 +0000

Our family's first Full Circle organic box delivery. This is the "seed" box, a small delivery for my small family - larger selections are available and totally customizable. The first thing that "disappeared?" The carrots. I have plans for the cute butternut squash this week (soup!). Yukon gold potatoes were mixed in with russets for Thanksgiving mashed potatoes. The pomegranate will be a new taste experience for my daughter this week. All the fruits and veggies arrived in tip-top shape.

Full Circle does home delivery, or you can pick up weekly orders. We've opted for "pick up," because it's at Rembrandt's Coffee House in Eagle...and a good excuse to get a coffee. [Disclosure: Full Circle is offering my family a free trial of their service and a big thank you to them!]

Gravy Prep

noreply@blogger.com (Debbie Courson Smith) — Thu, 24 Nov 2011 00:51:00 +0000

Yeah, I've done the turkey wing-vegetable roast approach. And whisking fresh pan drippings into gravy right after the turkey comes out of the oven. This year is a cheater year. (Well, last year was, too) I'll add pan drippings, a little cream and white wine to this base tomorrow - and maybe fresh ground pepper.

I Dream About Butternut Squash

noreply@blogger.com (Debbie Courson Smith) — Sun, 20 Nov 2011 21:47:00 +0000

A dish I had at a restaurant over the weekend that I want to recreate at home. Tortellaci in cream sauce with sauteed butternut squash, crispy proscuitto and truffle oil. Suggestions for something similar? There were onions and garlic in there, too, along with a sweet something on the squash.

Boise Food Truck Rally

noreply@blogger.com (Debbie Courson Smith) — Sun, 13 Nov 2011 19:46:00 +0000

Sharing images from the Boise Food Truck Rally to benefit the Idaho Foodbank. Cheers!

Yellow Thai curry chicken - yummy!

Crab cakes!

Chicken Taco Salad

noreply@blogger.com (Debbie Courson Smith) — Sun, 06 Nov 2011 18:36:00 +0000

Shredded chicken (making use of some leftovers) sprinkled with taco seasoning; diced onions and tomatoes; shredded cheese and lettuce; guacamole and sour cream. Sliced corn tortillas fried quickly in a little vegetable oil for the topper.

Roasted Pumpkin Seeds

noreply@blogger.com (Debbie Courson Smith) — Thu, 03 Nov 2011 09:30:00 +0000

The secret to perfect roasted pumpkin seeds? Boil them in salted water first. These seeds came from pumpkin carving. Boil for about 7 minutes, then drain and toss with butter. Add more seasoning if you want spicy versions. Then spread on a baking sheet, sprinkle with coarse sea salt and roast at 350 degrees until browned.

Meow! Pancakes

noreply@blogger.com (Debbie Courson Smith) — Mon, 31 Oct 2011 15:17:00 +0000

Halloween pancakes this morning.

His and Hers Potatoes

noreply@blogger.com (Debbie Courson Smith) — Wed, 12 Oct 2011 09:30:00 +0000

Potatoes on the left for my daughter; on the right for my husband. "His" have fresh rosemary on top. "Hers" are only salted. Both were roasted for about 30 minutes at 400 degrees.

Roasted Brussels Sprouts

noreply@blogger.com (Debbie Courson Smith) — Tue, 11 Oct 2011 12:30:00 +0000

My daughter really wanted to try these. Tossed with olive oil and sprinkled with coarse sea salt - then roasted at 400 degrees for about 25 minutes. Her review? Double-yuck. Kudos to her for trying them, though.

Summer Squash Sausage Boats

noreply@blogger.com (Debbie Courson Smith) — Fri, 30 Sep 2011 19:04:00 +0000

Summer squash and tomatoes from the garden in this recipe. Brown Italian sausage with minced garlic. Add chopped fresh tomatoes and cook until liquid is reduced. Set aside to cool. Slice yellow summer squash length-wise and scoop out the seeds. Mix a little shredded Parmesan cheese and mozzarella with the sausage and tomatoes. Fill squash and bake at 325 degrees for about 15 minutes. Then run them under the broiler for a few minutes to crisp the tops. Of all the experiments with summer squash this year, this one is, so far, the best.

White Tomato Bisque

noreply@blogger.com (Debbie Courson Smith) — Thu, 29 Sep 2011 09:30:00 +0000

White tomatoes? Yep. I grew some in my garden this year. Each tomato weighs at least a pound. They have hardly any seeds and the citrus flavors are strong. Recipe: simmer two chopped tomatoes and let them cool. Saute chopped onion and minced garlic in a bit of olive oil and butter. Make sure the onions and garlic don't brown. Add a little chicken broth, the simmered tomatoes, and a few basil leaves. Bubble until reduced by about one-third. Press through a sieve, reserving some of the solids - but no basil. Return strained mixture to the stove-top and season with white pepper and salt. Whisk in about a 1/2 cup of heavy cream at medium-low heat. Stir in reserved solids and garnish with fresh basil.

Got Tomatoes?

noreply@blogger.com (Debbie Courson Smith) — Sat, 24 Sep 2011 16:35:00 +0000

Tomatoes and basil from the garden - turned into tomato-basil sauce for future dinners and cooking projects. Recipe: Pulse sliced tomatoes, basil and salt in a food processor until it becomes a chunky slurry. Saute onion and garlic in a bit of olive oil until slightly browned. Add tomatoes. (I did several batches in the processor). Cook in low until bubbly and reduced a bit. Adjust seasonings (salt, pepper, basil). Transfer to a crock pot and simmer on low for 8 hours, or until the sauce turns a dark red. Cool and pour into freezer containers.