Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!
And a great party it was! Great to see so many people there and to talk to them. Thanks Kat for opening your home to all of us. And the decorations, as in this tree where Robin and Tina are chatting, were marvelous. And the food that everyone shared was fabulous. And if you are in search of Heirloom seeds, here is a list of Heirloom Seed Suppliers. Enjoy the following photos and Left-Click any of them to see enlarged. And while you are at it, please rate this article above and Follow us on this blog – there is a place to do so in the sidebar. Cheers!
Don’t be afraid! They will not explode. To the left is a photo of the chicken rolled and on the grill. Not very hard to do, but it does take a little time and a little care. Look at the recipe below. A fun and very good way to prepare chicken. Almost like a Cordon Bleu, at least for the stuffing practice. But do try it. Adjust the recipe as necessary and remember that the recipe as listed is for 10. No problem in cutting it in half. One Chicken Bomb is probably plenty for one person. Serve this with a great Hendrick’s Gin, Gin and Tonic. Enjoy!
Makes 10 Chicken Bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar — always )
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.
Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.
Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.
Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!
Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it’s done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, pierce chicken with a fork. If juices run clear, it’s done!
This is not a hot – spicy – meal. I removed the ribs and the seeds to keep the heat low. If you want more heat, leave the ribs and seeds in. And I only used 1 piece of bacon per bomb. It held up very well. Cheers!
Asparagus is coming into season. It is time for a delicious Asparagus Soup.And these were fresh Idaho asparagus from the New Boise Farmer’s Market. Look at this one that we had last night. It was yummy! Here is the recipe that Robin found from La Cucina Italiana Magazine. Give it a try. Left-Click the photos to see enlarged. Please cast Your Vote above. Thank-You.
Though this soup is easy to make, it looks simply stunning: a fried egg, sunny side up, floats atop a gorgeously green puree for a dish that practically screams spring.
1 Mini Baguette
2 1/2 Pounds Asparagus, Trimmed
1/2 Cup Finely Chopped Onion
1 Garlic Clove, Smashed and Peeled
Fine Sea Salt
2 Tablespoons Extra-Virgin Olive Oil plus More for Drizzling
Freshly Ground White Peppercorns
4 Large Eggs
Cut 4 (1/3-inch-thick) slices from baguette and lightly toast. Save remaining baguette for another use.
Cut all but 8 asparagus into 1-inch lengths. In a medium saucepan bring 3 1/3 cups water, onion, garlic and pinch salt to a boil; add chopped asparagus and cook until tender, about 8 minutes.
In batches, carefully purée soup until creamy and smooth. Return soup to pot and cover to keep warm.
Cut remaining asparagus in half, lengthwise, then cut in half crosswise; place in a large skillet. Add water to come halfway up sides of pan, 1 tablespoon oil and pinch salt and pepper. Simmer until tender, about 3 minutes, then drain. In a large nonstick skillet, fry eggs in remaining tablespoon oil; sprinkle with salt. Gently warm soup, stirring, then ladle into bowls. Top with asparagus, fried eggs and toasts. Drizzle with oil and sprinkle with pepper. Serve hot.
And then to go with the soup, we had these delicious Shrimp Stuffed Sweet Roasted Peppers. We first had these stuffed peppers at The Buzz at the Quarterly Dinner. These make really great appetizers. Here is Cristie’s recipe from that Quarterly Dinner as she made them. I added a little Ricotta Cheese to mine and did not caramelize the onion. I use fresh green onion with the tops.
Source: Cristi Takeda, The Buzz, Boise, ID
2 tbs extra-virgin olive oil
8 oz bay shrimp (salad shrimp thawed)
Coarse salt and freshly ground pepper
1 plum tomato
1/2 small onion, finely chopped (1/4 cup)
1 garlic clove, minced
2 tablespoons sherry
1/3 cup mayonnaise
12 colored small sweet peppers
olive oil cooking spray
Cut off the tops of the peppers and clean them out (remember they are not hot peppers so don’t get too obsessed). Place them on a cookie sheet, spray with cooking spray and place in the oven at 350 until they are slightly blistered. Remove from oven and let cool until they are comfortable to touch.
Heat 1 tablespoon oil in a sauté pan over medium-high heat. Sauté the onion until translucent, finely chop the tomato (remember the pepper openings are small) and add to the onion long enough to bring out a little of the juices. Add the garlic.
Drain the onion/tomato mixture place into a bowl, add the sherry, and shrimp stir well. Stir in mayonnaise (If the mixture looks runny hand squeeze so that it is not too ‘drippy’. Fill a ziploc-style bag, cut the corner off and fill the prepared peppers
Refrigerate until just before serving. I had a lot of shrimp salad left over and used it on beds of green for salad the next day.
Here is a lemon cookie that Robin came up with and it is delicious! Lemony and sweet with the powdered sugar on it. Yum!
Robin’s Lemon Cookies
1 Egg, beaten
1 – 8oz Original Regular Cool Whip
1 box Lemon Cake mix
Beat the egg in a bowl. Fold in the cool whip. Fold in the cake mix. Roll 1 tablespoon (I think she used 2 tbl) of the dough mix in powdered sugar. Place on a parchment lined cookie sheet. Bake in a 350 degree F oven until edges are brown, about 10 – 20 minutes. Remove to a wire rack and let cool. Yummy!!
I hadn’t made this tart crust before, but was very impressed by how easy it came together and how crisp it remained as a shell without requiring a par-baking. I will definitely use it again.
[1 3/4 cups diced leeks, white and light green only – from about 2 large leeks, although I think you can get away with one super-big leek]
3/4 cup diced onion – I used 1/2 chopped red onion
2 1/2 teaspoons olive oil (I needed a tad more)
1 1/4 cups AP flour
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
2T cold water
1/2 cup plus 1 tablespoon heavy cream or 1 C half & half
1/2 cup sour cream
1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound) I used thick cut Falls Brand bacon – crisped and drained
3/4 cup [1/2 lb grated Gruyere] Swiss cheese
1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. I made crust Dough in the Cuisinart food processor.
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in an 8- 9-inch deep tart pan – press to remove any air bubbles. Refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham or bacon and then the cheese over the onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan, such as the one I used, will require up to 30 min. extra baking time). Remove from the oven and cool slightly on a rack until egg sets up. Serve warm or at room temperature.43.624890 -116.214093
It’s snowing outside. Started this afternoon. And Robin said she wanted to make Sausage and Cabbage in the crockpot. This was scrumptious!! We used 1/2 head of red cabbage large chopped, 6 Falls Brand Smoked Sausages, 1 cup of a good white wine like a chardonnay or pinot gris, 1 onion large chopped, 3/4 cup of a flavorful sauerkraut (we used what we made), 1 can of whole beets and 1 T Fennel seeds. Place all in the crockpot, except for the beets, and cook for 4 hours on high. At 3 1/2 hours, add the drained beets. Serve with a 2009 Bedrock Winery Cabernet Sauvignon and you have an awesome. Dinner. Cheers!
Robin found and made this awesome Pineapple Upside Down Cake, after she “tweaked” it a little bit. The original recipe says that the run is “optional”. Yea! right! She also added pecans in between the pineapple rings. I remember growing up (that assumes that the goal was net), my Aunt Peggy making this cake. Robin’s is just as good if not better! This was an awesome finish to a good BBQ Ribs dinner. Enjoy!
Pineapple Upside Down Cake
Source (Adapted): Robin Young
¼ c Butter
¾ c Light Brown Sugar
2 T Pineapple Juice
3 T Dark Rum
½ small fresh Pineapple, peeled, cored, and sliced
½ c Butter
1½ c All-Purpose Flour
⅛ t ground Cardamom
½ t Salt
2 t Baking Powder
½ c White Sugar
½ c cold Milk
- Preheat the oven to 400°F (200°C)
- Melt ¼ cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
- Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
- Melt ½ cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
- Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
- Pour batter over the pineapple slices in the skillet; spread evenly to cover. Optional maraschino cherries and/or pecan halves between pineapple slices. Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
The other night while watching the BSU football game – they won over BYU, 7-6. Not the best of games for BSU – Robin made some wonderful Robin’s Chilies Relleños as a Living Room Tail-Gate Party. These were absolutely the best I have ever had. I will also link the recipe in the “Boise Foodie Blog Recipes” listed above. The photo on the left shows the poblanos being roasted on the stove. There is also a recipe attached to the Chilie Rellenos for a salsa. But do remember – Salsa and Chilie Rellenos are very local and recipes may change with location. Here are some more photos. Enjoy!
This was really a good dinner. Easy to make and only takes about45 minutes including prep work. Give it a try.
Here is the recipe. Enjoy!
Source: Robin Young
2 boneless and skinless Chicken Breasts
½ c unsalted Butter at room temp
1 T fresh Chives, chopped
1 lg clove Garlic
¼ t Sea Salt
¼ t fresh ground Pepper
Matzoh flour, or panko or breadcrumbs
1 lg Egg
1 T Water
1 T fresh Lemon Thyme
¼ t Sea Salt
¼ fresh ground Pepper
Pre heat oven to 425°F
Herb Butter: Can be made ahead
Combine the soft butter with the chives, garlic, salt and pepper. Cover with clear wrap and roll into a log. Place in refrigerator for more than 30 minutes to stiffen.
Pour ¼ cup olive oil into a baking dish to coat.
Pound the chicken breast to ¼ inch. Place several small pats of butter (3) in the center of the pounded breast. Squeeze fresh lemon juice on the pounded breasts. Roll and stabilize with the toothpicks.
Coat the chicken with flour. Then dip into the beaten egg that has 1 T of water added.
Combine the lemon thyme, salt and pepper to the Matzoh. Mix to combine. Dip the chicken into the Matzoh and coat. Place seam side up into the baking dish.
Bake at 425°F for 15 minutes. Reduce the heat to 375°F for 10 minutes. Baste several times with the drippings.