• About and Contact
  • Air Fryer Cooking Charts and Conversions
  • Air Fryer Recipes – Update: August 2020 – Chicken Olivia
  • Barcode Country List
  • Boise Foodie Blog Recipes – Updates: Dec 2020 – Herbs de Provence
  • Boise Restaurant Guide – 52 Restaurant Choices! Updated: July 2018
  • Companion Garden Planting
  • Instant Pot Recipes – Update August 2020 – IP Chicken with Ketchup, Honey and Soy
  • Recipes from the Captain’s Shack: Dec 2020 – CS Prime Rib

Boise Foodie Guild

~ – Enjoy a meal or a recipe with us! Be sure to check the Sidebar and Menu above. Interesting resources are listed there. Most are hot links. Air Fryer (AF), Instant Pot (IP) and Captain's Shack (CS) recipes now have their own page. Subscribe to the blog. It's still FREE!

Boise Foodie Guild

Category Archives: Mexican Food

Some Thanksgiving Suggestions

18 Saturday Nov 2017

Posted by Bob and Robin in 5-Stars, Black Beans, Boise Adventures, Boise Farmers Market, Boise Food Adventures, Breakfast, Brine, Brunch, Buy Idaho, Captain's Shack, Comfort Food, Crockpot, Eggs, Eggs - Huevos Rancheros, Ethnic Foods, Garlic, Ham, Homemade Sauce, Housemade Sauces, Idaho Eggs, Idaho Potatoes, Interesting Information, Local Farmers Markets, Meadowlark Farms, Mexican Food, Potatoes, Recipes, Recipes - Breakfast, Recipes - Dinner, Recipes - Mexican, What's For Dinner?

≈ Leave a comment


It seems as though everytime a holiday comes around, Thanksgiving, Christmas or Easter for instance, that those traditional family gatherings arrive with questions. Especially, questions from the kitchen. What shall I make for a special breakfast? Or, is there a different way to make mashed potatoes? Or, how do I brine a turkey?
All are good questions and I suppose there are many, many answers. After searching the web and aking questions from some Chef friends and venders at the Saturday Market, here are three suggestions. I’m going to try each one of these and I really believe that they will turn out really good. So here are the three recipes for “How To Brine A Turkey“, “Mashed Potatoes in a Slow Cooker” and “Salsa Ranchera” for Huevos Rancheros. Enjoy and if you use any of these, tell us how it came out. Cheers and Happy Holidays! Left-Click these photos to see them enlarged.

How To Brine a Turkey
Makes 1 turkey

Ingredients
1 turkey
4 quarts water
1 cup coarse kosher salt, or 3/4 cup table salt
Aromatics: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

Equipment
1 large pot or bucket with a lid
Measuring cups and spoons
Paper towels

Instructions
1) Find a pot and make fridge space: Find a pot or food-safe bucket large enough that you will be able to entirely submerge your turkey. Next, clear some fridge space and make sure your pot will fit.
2) Place the turkey in the pot: Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.

Mix the brine solution: Heat 1 quart of water in the microwave until warmed — it doesn’t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt has dissolved. Let the liquid cool slightly; it’s fine if it’s still a touch warm.
Pour the brine solution over the turkey. Pour the remaining 3 quarts of water over the turkey: This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
2) Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup per quart of water to completely submerge the turkey.
Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate. Cover the pot and place it in the refrigerator.
3) Brine for 12 to 24 hours.
4) Rinse the turkey in cool water and pat dry. Clean your sink thoroughly after doing this step to avoid cross-contamination. Pat the turkey dry with paper towels. Dry for another 24 hours for crispier skin.
Optional: If you have time, let the turkey air-dry overnight in the fridge. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination. This drying step will give your turkey crispier skin.
5) Roast as usual, but check your turkey early: You can roast the turkey either immediately after brining or after air-drying. I’ve found that brined turkeys tend to cook a bit more quickly, so cook as usual, but start checking the turkey’s temperature an hour before the end of your estimated cooking time.

Mashed Potatoes in the Slow Cooker
Serves: 8 to 10
Source: adapted from The Kitchn

Ingredients:
5 lbs Russet Potatoes
3 to 4 cloves Garlic, optional
1 t Celtic Sea Salt, plus more to taste
Freshly ground Tellicherry Black Pepper, to taste
3 to 3½ c Whole Milk, or a mixture of milk and cream
½ c unsalted Butter

Directions:
Peel and chop the potatoes: Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
Add the seasonings: Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
Pour in 1½ cups milk: Pour in 1½ cups milk and stir the potatoes once.
Cook until tender: Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.

Melt the butter: When the potatoes are done, melt the butter in a saucepan over low heat.

Warm the dairy: Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.

Mash the potatoes: If you used garlic but don’t want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.

Slowly stir in the dairy: When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional ½ cup of milk or cream if you want them to be even creamier.

Taste and season: Taste and season with additional salt or pepper if desired.

Keep warm: To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.

Salsa Ranchera

Salsa Ranchera Recipe from Mexico
(Cómo preparar una Salsa Ranchera auténtica en tu casa)
[huevos rancheros—”rancher’s-style” eggs]

Source: adapted from mexgrocer
Preparation: 10 Cook Time: 1 Servings: 6

Ingredients:
2 Roma Tomatoes, diced
½ white Onion, diced
2 cloves Garlic, diced
1 T Vegetable Oil
Serrano chile as desired
2 1/2 T Oregano
1 t Cumin
Juice of half a Lime
Celtic Sea Salt

Directions:
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl. Chop up the onion, chili, and garlic and mix with the tomato. Add the oil and the lime juice and sprinkle with oregano.

Huevos Ranchera

Huevos Rancheros
An Easy Mexican Recipe

Source: adapted from mylatinatable.com/best-huevos-rancheros/

Ingredients:
2 lg Eggs
2 Corn Tortillas
¼ Onion, chopped
BlackmRefried beans (homemade or store bought)
2 med Potatoes
Thick cut Ham, cut into cubes
Salsa Ranchero
Celtic Sea Salt, fresh ground Tellicherry Black Pepper to taste
Queso Fresco and Cilantro to garnish.

Directions:
Sauté the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
Lightly fry the tortillas, and pat dry. Put on a plate. Warm up the refried beans, and spread onto the tortillas.
Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans. Top with salsa ranchero, queso fresco, and fresh cilantro. Serve with the potato, onion, and ham mix.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Chili Rellenos

07 Sunday Aug 2016

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Cooking Styles, Eggs, Ethnic Foods, Food Photos, Grilled Vegetables, Idaho Eggs, Local Farmers Markets, Mexican Food, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

chili rellenos, poblano peppers


26Feb2016_1_Sushi-Joy_Robin_Right-FacingAh yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.

Roasting the poblanos on the gas stove.

Roasting the poblanos on the gas stove.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, coriander, cumin, sea salt and fresh ground black pepper.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.

The finished product on a bed of Bib lettuce. On these we used a enchilada sauce, but you could use pico de gallo or a salsa.

The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Enriques Mexican Restaurant in Kuna.

28 Friday Aug 2015

Posted by Bob and Robin in 5-Stars, Avocado, Comfort Food, Cooking Styles, Dinner With Robin, Enriques Mexican Restaurant, Ethnic Foods, Green Salad, Idaho Greens, Idaho Pork, Idaho Trout, Mexican Food, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salmon, Seafood, Shrimp, Tilapia, What's For Dinner?

≈ 1 Comment

Tags

Enriques Mexican Restaurant, Mexican food


Enrique's-Logo300x269Enrique’s Mexican Restaurant,482 W Main Street, Kuna, ID is by far one of the best, if not The Best, Mexican restaurant in the Boise/Kuna area. The name has changed from El Gallo Giro. Same people are operating the restaurant, just a name change. And I think the food has gotten better! Every bit of a 5-Star restaurant! A great place for the entire family. But be aware – They get very, very busy, so it might be best to call for reservations, especially if you are going to be there on Friday or Saturday or Sunday around 4:00 in the afternoon and later. (208) 922-5169. Look at what we had. Enjoy! Left-Click any of these photos to see them enlarged.

The change-over explained

The change-over explained

If you are lucky, you just might hear and enjoy a Mariachi Band. This one was awesome!

If you are lucky, you just might hear and enjoy a Mariachi Band. This one was awesome!

Some of the Mariachi players.

Some of the Mariachi players.

Maybe you would like some fresh guacamole made right at your table. This young man had great knife skills!

Maybe you would like some fresh guacamole made right at your table. This young man has great knife skills!

27August2015_1h_Enriques_Tableside-Guacomole_2

Start dinner with a good Watermelon Cosmojito

Start dinner with a good Watermelon Cosmojito

or maybe a Corona!

or maybe a Corona!

Awesome House Salad with an Olive Oil and Honey Dressing. The salad had walnuts, and other nuts in it.  Super good salad!

Awesome House Salad with an Olive Oil and Honey Dressing. The salad had walnuts, and other nuts in it. Super good salad! These salads change periodically.

An appetizer of Cabeza Pork Taco.

An appetizer of Cabeza Pork Taco. Superb pork.

Coconut Shrimp appetizer. Delicious and just what you would expect.

Coconut Shrimp appetizer. Delicious and just what you would expect.

Robin had Idaho Trout for dinner and all the trimmings for sides - fresh vegetables, pico de gallo, tortillas and sour cream.

Robin had Idaho Trout for dinner and all the trimmings for sides – fresh vegetables, pico de gallo, tortillas and sour cream.

I had this spot on, out of this world, shut the front door Mojarra Doreda - Tilapia! I'd drive the 12 or so miles from Boise and fight the I-84 construction - or find a "country route" - just for this entree! Absolutely loved it.

I had this spot on, out of this world, shut the front door Mojarra Dorada – Whole Tilapia! I’d drive the 12 or so miles from Boise and fight the I-84 construction – or find a “country route” – just for this entree! Absolutely loved it.

Churros for dessert with an good coffee.

Churros for dessert with an good cup of strong coffee.

Will we go back? Absolutely! The quality of the food is far better than it was. Well worth the trip, folks! Let us know when you are going and we’ll try to join you.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Wonderful Tilapia Burrito

10 Friday Jul 2015

Posted by Bob and Robin in Braising, Captain's Shack, Comfort Food, Ethnic Foods, Garlic, Lunch, Lunch For Robin, Lunch With Robin, Main Dish, Mexican Food, Onion, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Mexican, Seafood, Shaved Cabbage, Shaved Onion, Whats For Lunch?

≈ Leave a comment

Tags

aioli mayo, burrito, sriracha, tilapia


05Feb2015_1d_DaVincis-Eagle_Table-CenterpieceIt really was a good Friday lunch. Here is how I made this burrito. Fish Burrito made from Braised Tilapia, Corn Tortilla, Jojo’s Sriracha – Ravenswood Petit Sirah Chili Sauce, Sour Cream, Aioli Mayo, Shaved Cabbage, Shaved Onion and Chopped Tomato. Heat the tortilla over the open flame on the stove. Be careful and do not burn it! Spread with the chili sauce, aioli mayo, sour cream, shaved onion and shaved cabbage. Place the braised tilapia on next and roll tightly. Some avocado on this would be good, too. As would be some cilantro. Serve with a margarita. Fun and easy to make. The aioli mayo really makes this “sandwich”. You can find the recipe for it at Fingerling Potato Dip – it’s not your “normal” aioli mayo. Just use the ingredients and directions “For The Dip”. Enjoy!

Tilapia Fish Burrito

Tilapia Fish Burrito

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Breakfast At “The Shack”

30 Monday Mar 2015

Posted by Bob and Robin in Beans, Black Beans, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Cooking Styles, Corn, Eggs Jasmine Tea Mock Fried, Ethnic Foods, Guacamole, Idaho Polenta Floriani, Local Harvests, Local Markets, Mexican Food, Photos By: Bob Young, Whats For Breakfast?

≈ Leave a comment

Tags

bean sprouts, black beans, guacamole, Pico de Gallo, polenta, polenta cake


1-Tuscan-Kitchen

Ah yes. And a different one it was. When the Chef arrived, Robin ordered his black bean and fried polenta cake special. This plate comes with fried polenta cake, black beans with turmeric and cumin, pico de gallo and bean sprouts. Bob ordered the Chefs’ special fried polenta cake and jasmine tea mock fried eggs. Oh yum!! Here. Take a look and enjoy!

Robin ordered -Black Beans Pico de Gallo Guacamole Fried Polenta Cakes

Robin ordered

Black Beans
Pico de Gallo
Guacamole
Fried Polenta Cakes

I ordered Black Beans Fried Polenta Cake Jasmine Mock Fried Eggs Pico de Gallo

I ordered

Black Beans
Fried Polenta Cake
Jasmine Tea Mock Fried Eggs
Pico de Gallo

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Cinco de Mayo Enchiladas

06 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Boise Farmers Market, Captain's Shack, Cinco de Mayo, Classics, Dinner With Robin, Enchiladas, Ethnic Foods, Local Markets, Mexican Food, Photos By: Bob Young, Recipes, Salads, What's For Dinner?

≈ Leave a comment

Tags

casserole dish, diced onion, enchilada sauce, Whole Grain Tortilla


What a great use for some hamburger – Thanks Brook! Lightly fry the crumbled hamburg. Add diced onion, garlic and Ro-Tel and cook until heated. Place on one end of a 12″, Whole Grain Tortilla and roll up, folding in the ends. Place in a casserole dish and add enchilada sauce and cheese. Bake in the oven for 30 minutes at 350 degrees F. Serve with a green salad and slaw. You could serve with rice of black beans, too. Serve with Dos Equis. Then for dessert, fresh made Flan. Yum-O!

Beef Enchilada Diced Onion Slaw Fresh Tomatoes Fresh Greens Dos Equis

Beef Enchilada
Diced Onion
Slaw

with
fresh tomatoes and fresh salad greens

Dos Equis

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Breakfast Poblano

17 Monday Mar 2014

Posted by Bob and Robin in Acme Bake Shop, Captain's Shack, Comfort Food, Eggs, Food Prep, Mexican Food, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Special Information, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Acme Bake Shop Rye, breakfast, poblanos


Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 for 10 minutes or until the eggs gel. Yum!

Robin made these this morning. Poblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 degrees F for 10 minutes or until the eggs gel. Serve with toasted Acme Bake Shop Rye. Yum!

43.624890 -116.214093

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Two Great Meals!

24 Sunday Nov 2013

Posted by Bob and Robin in 5 Hour Duck, Bronco Nation, Captain's Shack, Chilies Rellenos, Comfort Food, Dinner With Friends, Duck, Ethnic Foods, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Recipes, Special Events, Things To Do, What's For Dinner?

≈ Leave a comment

Tags

5 hour roasted duck, Acme Bake Shop ciabatta, Chile Rellenos Casserole


On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.

Chile

Chile Rellenos Casserole

Chile Rellenos Casserole

Serves 8

Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs

Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.

Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.

Spread the meat mixture evenly on top of the bean mixture.

Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!

24Nov2013_1a_Captains-Shack_5-Hour-Duck_Awesome

Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.

Five Hour Roasted Duck

Orange Infused Wild Rice

Green Salad

Acme Bake Shop Ciabatta Pull-Apart Rolls

Gravy

Peach Melba with Housemade Oatmeal Cookie

A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!

43.624890 -116.214093

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Alejandra’s Mexican Restaurant in Marsing, ID

07 Monday Oct 2013

Posted by Bob and Robin in Alejandra's Mexican Restaurant, Beans, Beef, Breakfast, Chilies Rellenos, Ethnic Foods, ID, Machaca, Mexican Food, Photos By: Bob Young, Restaurant Reviews, What's For Dinner?

≈ Leave a comment

Tags

All Seasons Fun, ID, Marsing, Mexican food, Mexican Restaurant


07Oct2013_2_Motorhome-Marsing_Alejandras-Mexican-MarsingWe took a short trip for a couple of hours, to Marsing, ID to get “The Beast” (the motorhome) winterized. Camping World, which is a lot closer gave me an estimate of $175 and 2 to 3 days. We took it to All Seasons Fun. We have gotten parts from them this past summer and are very happy with the service and the staff. We highly recommend them if you need motorhome or 5th Wheel help and/or parts. They charged $68 and it took them about an hour. (We will take The Beast back in the spring and have them turn the system back on and check for leaks.
OK. So what does this have to do with Alejandra’s Mexican Restaurant? The restaurant is right across the street from All Seasons Fun and we have eaten at Alejandra’s in Wilder and enjoyed it very much. This one was also good and we recommend the restaurant if you are in Marsing. Just good Mexican food. Nothing fancy. Just good! Here are some photos I took. Enjoy!

Alejandra's Mexican Restaurant dining room in Marsing, ID

Alejandra’s Mexican Restaurant dining room in Marsing, ID

Wonderful Sunny Slope fresh peaches.

Wonderful Sunny Slope fresh peaches.

Robin had the Chilies Rellenos

Robin had the Chilies Rellenos

I had Machaca, almost a hash from beef, tomatoes, celery, peppers, eggs and cheese. I liked it, but I wonder what it would be like with pork?

I had Machaca, almost a hash from beef, tomatoes, celery, peppers, eggs and cheese. I liked it, but I wonder what it would be like with pork?

43.624890 -116.214093

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

End Of Season Tomatoes

05 Saturday Oct 2013

Posted by Bob and Robin in Breakfast, Captain's Shack, Comfort Food, Condiments, Eggs, Mexican Food, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

Fresh Housemade, Fresh Sliced Tomatoes, green tomato relish, Heirloom Tomato Salsa


Fried Eggs with Fresh Housemade Salsa Fresh Sliced Tomatoes

Fried Eggs
with
Fresh Housemade Salsa
Fresh Sliced Tomatoes


Question is: What do I do with all the tomatoes that were hit by frost the last two nights? I have stewed tomatoes and plenty of Green Tomato Relish. So, how about a good salsa. An Heirloom Tomato Salsa to be exact. I got 9 pints out of our tomatoes and it is good. Especially on fried eggs as pictured above. (I like the background of this photo!) This was a yummy breakfast! Now to get The Beast winterized. Monday!

43.624890 -116.214093

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...
← Older posts

  • Bob and Robin
  • rockinrobin43

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Copyright Notice

Creative Commons License
This blog and all work herein is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

The Current Weather at the Captain’s Shack

Click the image to see the very latest and current weather at the Captain's Shack in Boise, Idaho

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 178 other subscribers

Thanks to all of these readers of this blog!

  • 277,451 Folks Reached

Monthly Archives of this Blog

Translate This Page

Assoc of Food Bloggers

Association of Food Bloggers

BFM Drive-Thru

Boise Farmers Market Drive-Thru

Air Fryer Cooking Time and Temperature Conversion Calculator

To convert to the AirFryer

AirFryer Recipes

https://www.airfryerrecipes.com/

Air Fryer Conversions

Rule of 25%. Reduce oven/frying temperature by 25% and time by 25%.

Fork To Spoon – Air Fryer and Instant Pot Recipes

Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

Bloglovin’

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

-----------------------
I Know. Not Idaho Products, But still Worth A Try!
----------------------

Rockin’ Rs

----------------------
Items of Blog Interest.
-----------------------

Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

-----------------------
Of Concern To This Blog
----------------------

Recent Posts

  • Let’s Look At Sourdough
  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.

-----------------------
Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
----------------------

Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

------------------------
Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
-----------------------

The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

-----------------------
Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
------------------------

Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

-----------------------
Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
-----------------------

Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

-----------------------
Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
-----------------------

10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

-----------------------
Miscellaneous Items
-----------------------

Blog Syndication

NetworkedBlogs
Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
Follow my blog

Blog Badge

Local & Regional Food Blogs - BlogCatalog Blog Directory

  • Follow Following
    • Boise Foodie Guild
    • Join 62 other followers
    • Already have a WordPress.com account? Log in now.
    • Boise Foodie Guild
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: