Thursday, May 28, 2009

Weekly Mailer Guest Food Review (Issue 05/26/09)


Let’s do Brunch!

During my road trip to Salt Lake City, I was kindly invited to brunch. Aptly, the word brunch was developed to represent a meal that was eaten as a late breakfast and early lunch. Believed to have originated in Britain by the late 19th century; the idea of brunch seemed to present a solution to those who enjoyed sleeping in on Sundays and was also presented as a replacement for the post-church, heavy Sunday dinner. Soon, brunch spread to the United States where movie stars, celebrities and the wealthy, who often traveled by transcontinental trains rides would stop for a late morning meal while waiting for their next train. Traditionally, brunch represented a rebellion to long , formal meals, but as it became fashionable in the 1950’s, brunch became more elaborate and were often enjoyed in garden settings and eventually for holidays such as Easter and Mother‘s Day. Brunch menus commonly reflect Eggs Benedict, consisting of English Muffins halved and toasted, topped with a round of cooked ham, poached egg and creamy Hollandaise sauce. Crepes stuffed with cheese, fruit tortes, smoked salmon, and omelets are also popular brunch fare. Whether shared formally or in a casual manner, it is music to my ears when I hear the words “Let’s do brunch”!


Places to Visit:


Market Street Grill/ Oyster Bar
2985 East Cottonwood Pkwy. Salt Lake City, Utah 84121Tel: (801) 942.8860 Fax: (801) 942.1809Sunday Brunch: Special Menu 9:00 am.- 3:00 p.m. Lunch: Mon-Fri 11:30 a.m.- 3:00 p.m.Dinner: Mon-Thurs 5:00-9:30 p.m., Friday 5:00 p.m.-10:00 p.m.Saturday 4:00 - 10:00 p.m. Sun 4:00-9:00 p.m.
Website:
www.gastronomyinc.com

The Cottonwood Market Street Grill is a popular dining establishment for Sunday Brunch, Lunch or Dinner. Know for their varieties of fresh seafood, the entrance of the Grill expands into a seafood market, which behind glass encasements one can marvel at the fresh oysters, fish and crab. While your there, peruse their beautiful baked goods and fruit tortes dusted with powdered sugar. Once at your table, your server will immediately plate orange glazed cinnamon rolls to curb your appetite while waiting for your meal. On this day, I could not help but notice the several choices of Oysters on the menu. From the Hunter Points out of the Hood Canal in Washington to the Fanny Bays from Ships Point, British Columbia; I chose a half dozen of my favorites called Blue Point, from Chesapeake Bay, Virginia. On the half shell they were firm, sweet and served ice cold with Lemon wedges, a Parsley Vinaigrette, and freshly shaved Horseradish on the side, $10.99. My brunch entrée consisted of the Maryland Lump Crab Cake which, as with all brunch specials, come with Eggs Benedict and choice of Market Street Potatoes or Sliced Tomatoes. An insider tipped me off that the Sliced Tomatoes is actually one, very thick slice of a Tomato topped with a layer of Parmesan Cheese and broiled. It was really good and a nice way to break-up the richness of the rest of the meal. The Eggs Benedict was very creamy and delicious while the crab cakes were filled with lump crab meat within every bite, $12.99. One of my dinning companions ordered the Smoked Pork Chop, which he enjoyed very much, although from a little bite, I felt it was a tad too salty. My other companion ordered the broiled Fresh Alaskan Halibut and although I did not try it, I couldn’t help but eyeball it the entire time. It was a very thick steak of Halibut and looked deliciously light and flaky at $16.99. When your done eating, walk off some of the calories from the Hollandaise sauce as there is a fun cable bridge that one can cross with Big Cottonwood Creek rushing below your feet and leads to a lovely walking trail.

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:
221 WEST MAIN STREET
BURLEY, ID 83336
(208) 678-6643
EMAIL:
production@theweeklymailer.com

Tuesday, May 26, 2009

"RECIPE" Grilled Brown Sugar and Red Wine Vinegar Marinated Chicken Kabobs!

Tender and Juicy Grilled Chicken Kabobs! Kabobs are a great way to make your meats go further as they can be combined with veggies or stand alone!

Ingredients:
4 Boneless Skinless Chicken Breast
1/2 cup Red Wine Vinegar
1/2 cup Brown Sugar
2 Cloves Crushed Garlic
2 cups Water
Paprika
Dried Parsley
Garlic Infused Olive Oil
Black Pepper
Kosher Salt
Directions for Marinade:
  1. Cut Chicken into 1 inch cubes
  2. Place Chicken into a Tupperware container and combine with Red Wine Vinegar, Brown Sugar, Crushed Garlic, Water, Paprika and Parsley
  3. Refrigerate for 2-4 hours

Directions for Grilling

  1. Fire up your grill to medium heat
  2. Remove Chicken from fridge and insert skewers through cubes so that the kabobs will be able to lay flat on the grill.
  3. Drizzle kabobs with Garlic Infused Olive Oil (See this week's "ROSE TIPS"-Cooking)
  4. Generously Salt and Pepper Both Sides of Kabobs
  5. Place on the grill and allow to cook for 8 minutes with lid open
  6. Turn over kabobs and cook for additional 8-10 minutes with lid closed.

Monday, May 25, 2009

"GOOD STUFF" Carolyn's Sweet Treats

On Saturday at the Gossner's Farmers Market, I was lucky enough to run into Carolyn's Sweet Treats. Never one to pass up Homemade Bread, Cookies or Fudge, her booth beckoned to me and I was drawn in...



I took this beauty home with me. It was a braided Sourdough Potato Bread and it made my whole weekend! Sliced and drizzled with Olive Oil on the grill it was the perfect mate to whatever I was serving. Best of all was the quiet Sunday morning when I tore off a big chunk, heated it in the microwave for 15 seconds and slathered it with butter. It melts in your mouth and feeds your soul with the taste of homemade bread. This truly is "Good Stuff" and next time I will buy two loafs!

Carolyn's Sweet Treats
"Treats for all Occasions"
Located in Stitches N Stars at 225 Overland Avenue, Burley, ID
Phone: 208-678-5472

"GOOD STUFF" Metal Skewers for Grilling!

All these years, as summer approached, I would purchase a big bag of wooden skewers for making Kabobs on the grill. Prior to use, the skewers must be soaked in water to prevent burning during the grilling process. After use, they are thrown away.
This year I've decided to purchase metal skewers and they can range in size and price. A package of 4 large skewers from Wal-Mart costs about $6, so I purchased two. It has been such a great decision as they do not need to be soaked and they can be reused over and over again!

"RECIPE" Walnut Chocolate-Chip Cookie Pizza!

An easy to make sweet treat-Walnut Chocolate-Chip Cookie Pizza!




Ingredients:
1 Precooked Pizza Crust
6 ounces of Whipped Cream Cheese
1 small can Sweetened Evaporated Milk
1 large Package Pillsbury Chocolate Chip Cookie Dough with Walnuts
Directions:
  1. Preheat oven to 375 degrees
  2. Mix Cream Cheese and 1/2 can of Sweetened Evaporated Milk and smooth mixture over Pizza Crust
  3. Break Cookie Dough into chucks and spread evenly over pizza
  4. Bake for 15-18 minutes
  5. Drizzle remaining Evaporated Milk over the Pizza
  6. Serve warm or cold!

"RECIPE" Brats and Creamy Scalloped Potatoes

Delicious and hearty Bratwurst paired with creamy Scalloped Potatoes!

Ingredients:

8 Idaho Russet Potatoes

1 Red Onion

1 1/2 Cup Sharp Cheddar Cheese

1 Brick Cream Cheese

1 Can Mushroom Soup

1 1/2 cup Milk

A dash of Salt and Pepper

A pinch of Nutmeg

1/2 cup Bread Crumbs

6 Bratwurst Sausage




Directions:
  1. To quicken cooking time, wash and poke holes around your potatoes and place on a microwave safe plate in the microwave. Microwave on high for 8 minutes. Turn potatoes over and continue to cook for an additional 4 minutes. Let them rest.
  2. Dice your Onion. Add to a mixing bowl with the Cheddar Cheese, Cream Cheese, Mushroom Soup, Milk, Salt and Pepper and Nutmeg. Mix the ingredients together until creamy.
  3. Start your grill to medium heat or oven to 415 degrees
  4. Slice your potatoes. In a baking dish, layer the bottom with half of your creamy mixture and place all of your potato slices within the dish. Pour the remaining mixture over the top and sprinkle with the breadcrumbs.
  5. Place your Brats on top of the casserole and cover. Bake for 35 minutes. Remove cover and continue cooking for 15 additional minutes. Serve!

Sunday, May 24, 2009

"ROSE-TIPS" Garlic Infused Olive Oil!



A great help for the grilling season! Add two tablespoons of chopped Garlic per cup of Olive Oil or Canola Oil. Keep in a jar in the fridge and use as a drizzle onto most anything that you are about to grill. Consider adding other flavors like Orange or Lemon Zest. Adds really nice flavor and it's easy!

Photo

"I have spread my dreams beneath your feet."-W.B. Yeats

Sunday, May 17, 2009

"ROSE TIPS" On a Budget!


Enjoy the Creativity and Savings of Making This Into Two Meals!

This frozen Wild Salmon was purchased from Wal-Mart for $4.48, which puts each piece at a little over a dollar a piece. While partially frozen, slice them horizontally into thinner steaks by using a sharp knife. This will create 8 thinner pieces and with bold flavors, everyone will feel very satisfied!

"RECIPE" WILD SALMON AND EGG WITH A CAPER BUTTER SAUCE ON ITALIAN CROUTON AND PARSLEY POTATO WEDGE


Filling, Flavorful and Delicous! Wild Salmon and Egg with a Caper Butter Sauce on Italian Crouton and Parsely Potato Wedge!

Ingredients:
8 thinnly cut Wild Salmon Steaks
Old Bay Seasoning
Olive Oil
4 Large Eggs
1 large Idaho Baking Potato
Dried Parsley
Kosher Salt
Crushed Garlic
1 small jar Capers
4 tablespoons Sweet Butter
1 teaspoon Lemon Juice



Step 1 Directions:
Preheat oven to 350 degrees. Take one large Idaho Baking Potato and poke 3 holes into each side. Microwave the Potato on high for 3 minutes, then turn over and microwave for an additional 2 minutes. While that's cooking, drizzle Olive Oil onto the bottom of your glass baking pan and sprinkle the oil with Old Bay Seasoning. Lay 8 thinnly cut Salmon on the oil and drizzle the top with more Olive Oil and sprinkle with Old Bay Seasoning.



Step 2 Directions:
Remove Potato from the microwave and cut into 4 wedges. Lay on a plate and drizzle with Olive Oil, a bit of Kosher Salt and dried Parsley. Place Potato wedges in between each Salmon fillet. Place into the oven. Allow the Salmon and Potato to bake for about 15 minutes.
While that's cooking, fire up your stove to meduim heat. Add a drizzle of Olive Oil to the pan and crack 4 Eggs into the pan. Then, take your Italian Bread Slices and smear on the crushed Garlic. Toast in a toaster oven until golden brown. Flip your eggs over. Take Butter, Capers and Lemon Juice out of the fridge and add into a microwave safe container. Heat for 1 1/2 to 2 minutes on high in your microwave.
Turn off the oven and stove and remove the Salmon from the oven. Stack the Salmon and Egg ontop of the toasted Italian Bread slice, place the Potato wedge on the side and drizzle with the Caper Butter Sauce! Yummy Good!
(Serves 4)
**Stay tuned to see what to do with the leftovers!

"RECIPE" DILLED SALMON AND CREAM CHEESE VEGGIE PIZZA!


A Real Showstopper! This Beautiful Dilled Salmon and Cream Cheese Veggie Pizza Will Catch Your Tastebud's Attention!




**Remember the leftover Salmon?


Before packing that Salmon away, drizzle Dill Pickle juice onto both sides. Cover with plastic wrap and place a heavy plate over the top! Let it sit in the fridge overnight. Next comes the Pizza Party!




Ingredients:


4 pieces of cooked, marinated Salmon
1 Precooked Pizza Crust

1 bouqet of fresh Spinach or a box of chopped frozen, drained
4 ripened Roma Tomatoes or 1 can of Diced Tomatoes, drained

1 Tablespoon of Capers

1 Tablespoon of Crushed Garlic

1/4 cup Olive Oil

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/4 cup Lemon Juice

12 oz. Whipped Cream Cheese

1/4 cup Red Onion


Directions:
Preheat oven to 450 degrees. Take out a broiler pan and dust it with flour and oil. Place the Precooked Pizza Crust onto the pan. In a bowl, mix the Spinach, Tomatoes, Garlic, Capers, Olive Oil, a sprinkle of Kosher Salt and a dash of Black Pepper. Evenly, spread the mixture over the crust. In a seperate bowl, mix Cream Cheese, a pinch of salt and 1/4 cup of lemon juice until smooth. Drizzle over the Pizza. Top Pizza with Salmon chunks and thinnly cut Red Onion.


Bake for 25-35 minutes.



Creamy, Flavorful and Fresh! Enjoy!

"RECIPE" Apple Pudding Cake!


Rich, Moist and Easy Apple Pudding Cake!


Ingredients:
2 cans Apple Sauce
1 cup White Sugar
a pinch of Clove
1/2 cup of Milk
1 tablespoon Baking Powder
3 cups Flour
1 tablespoon Canola Oil
1/2 stick of Butter
1/2 cup packed Brown Sugar
1 teaspoon Cinnamon
Directions:
Preheat oven to 350 degrees. Rub Canola Oil inside a 4 x10 inch glass baking dish and dust lightly with flour. In a blender, add Apple Sauce, Sugar, Milk, Clove and Baking Powder. Blend until creamy. Add remaining Flour to the mixture and stir. Pour into your baking dish and bake for 35-40 minutes. Remove from oven and while still warm, smear butter onto the top of the cake and sprinkle with Cinnamon and Brown sugar. Serve warm or cold. A dollop of ice cream or Cool Whip would be really yummy with this.


Enjoy!

BEVERAGE "Grandma's Holiday Punch"

The perfect taste for a Holiday or Brunch! Everyone always asked my Grandmother for the recipe to this sparkling punch!

Ingredients:

4 bags of Lipton Tea (decaff if you prefer)

4 cups of water for the Tea

1/2 cup Sugar

1 gallon Orange Juice

2 liters Ginger Ale

2 cans of sliced Pineapple

1 1/2 cups Rum (if desired) or 4 tablespoons of Vanilla

Directions:

Add 4 bags of Lipton Tea to 4 glasses of hot water. Allow tea to steep, remove tea bags, then add 1/2 cup sugar to mixture and allow to cool. Once the tea has cooled, combine with one bottle of Ginger Ale, Orange Juice, and Pineapple (including the juice from the can). Once combined, add part of the mixture to 2 round Tupperware containers and freeze. Refrigerate the rest. Before the party starts, add the refrigerated portion to a punch bowl. Remove the frozen container from the freezer and run warm water over the container. Pop out the frozen mixture and place in the center of the punchbowl so it will keep the punch cold without diluting it. Add the last bottle of Ginger Ale, a splash of Rum, or Vanilla and stir!

**Like Grandma, use what you have on hand. If you have a Rhubarb plant outside, use the stalks as a stirring stick!

"PHOTO" Try Something New!



"Anyone who has never made a mistake has never tried anything new." -Albert Einstein

Tuesday, May 12, 2009

DINNER AND A GREAT CAUSE!

IF YOU LIVE IN THE MINI-CASSIA AREA, MARK YOUR CALENDARS!
THE COMMUNITY ATTENDANCE TO THIS EVENT WILL DETERMINE IF THE CITY OF HEYBURN IS TO RECEIVE A GRANT TO HELP FIGHT POVERTY...

PARTNERING FOR PROGRESS
Community Visioning Rally
Date: May 19, 2009

Minico High School
292 W 100 South
Rupert, Id

Free Dinner 5:30pm

Rally—6pm to 9pm

Let your voice be heard!

Be part of creating a
Vision for Your Community!

Share what you like about
Heyburn and how you would like
Heyburn to change in the future.

DOOR PRIZES!

4-H FUN NIGHT KIDS 5+

Contact person:

Tami Ursenbach
208-219-1236

Facilitated by: David Beurle
Founder and Managing
Director
Innovative Leadership
Australia (ILA)
Funding provided by the
Northwest Area Foundation and the
University of Idaho Extension.

http://www.communityblogs.us/

GUEST FOOD REVIEW FROM THE WEEKLY MAILER (ISSUE 05/12/09)

Recently, I had the pleasure of heading out on a mini-road trip to Salt Lake City with a serious craving for Thai food. The Thai culture has a love of food and some say that eating, talking about food, preparing food and shopping for food is a national obsession. Located in Asia, Thai cooking originally relied on staples within the seafood arena, featuring fresh fish, crustaceans, plants and herbs. Thai cooking was commonly based in soup, but eventually their cooking style was influenced by many different countries. Thai cuisine became enhanced by the Chinese, Dutch, French, Japanese and Portuguese to created a fusion of diverse cooking styles and the incorporation of many different flavors. One of my favorite dishes is considered a signature dish for Thailand and is called Pad Thai. Pad Thai is made from Rice Noodles and is a serious party in your mouth! It’s sauce includes many intricate ingredients such as Tamarind Paste, Fish Sauce, Palm Sugar, Salted Cabbage and Red Pepper flakes. The dish itself can come with big, juicy Shrimp or Chicken, Bean Sprouts, Green Onion, chopped roasted Peanuts and Tofu. The cooking of this dish is an art form, as all ingredients must reflect the finest balance. Unfortunately, my pantry contains only a few of those ingredients and my skill level at cooking Pad Thai would be considered at the beginner’s level, so my solution to this is- leave it to the experts!

Thaifoon-Taste of Asia
Located at The Gateway
7 North 400 West
Salt Lake City, Utah 84101
Hours: Mon.- Thurs., 11:00 A.M.-10:00 P.M., Fri. and Sat. 11:00 A.M.- 11:00 P.M. (Weekend reservations recommended)
Phone: (801) 456-THAI
Website:
www.thaifoon.com

Park on the South side and take a stroll Northward to Thaifoon, located above the waterfall within The Gateway in Salt Lake City. Thaifoon has a modern décor with soft lighting and an interior water feature which resembles constant rain on a window causing a relaxing dining environment. The servers are helpful and happy to explain any dish or suggest several sauces that may accompany your meal. One such sauce is called The Evil Jungle Princess. Where they came up with that name, I will never know, although do not let that stop you from ordering it as it is a very light coconut-milk based sauce that enhances whatever you order. A customer favorite is the Lettuce Wraps, which come with your choice of Diced Hawaiian Ahi or a seasoned Chicken. Both dishes come on a platter with crisp lettuce cups. The Ahi is a tasty mix of Cilantro, Garlic, Ginger, Red Onions, Water Chestnuts, Pineapple Salsa and a Ginger Soy sauce at $9.25. The Pad Thai consists of both Shrimp and Chicken with long rice noodles that are stir fried with a mix of vegetables, Asian spices and chopped Peanuts at $13.99. Although I found the texture of the noodles a little softer than I have experienced in the past, they did balance the flavoring well. Hands down, the Bangkok Duck was absolutely delicious and consists of tender Maple Leaf Farms Duck breast, served crispy with a citrus Chili sauce, shredded Cabbage, Garlic and Ginger at $15.99. If you so desire, Thaifoon also has a full bar, although one must order an appetizer with their cocktail. Enjoy dinner and don’t forget to get your parking validated!

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:
WEEKLY MAILER/ WEEKLY NEWS JOURNAL
221 WEST MAIN STREET
BURLEY, ID 83336
(208) 678-6643

"RECIPE" ASIAN RAVIOLI

A fast, tasty treat with an Asian flare that just bursts in your mouth! Made with ingredients you already have at home!


If you have frozen ravioli at home, pull out 8-10 and place into a microwave safe bowl with 2 1/2 cups of water. Microwave on high for 8 minutes. Remove and drain the water. Add a 1 cup of Canola Oil into a frying pan set to medium-high heat. While that's heating up, dust the Ravioli with flour. Drop 4 at a time into the frying pan and let them go until they become golden brown on both sides.

Want a Dipping Sauce?

Mix:

1 teaspoon of Peanut Butter
1/4 cup frozen Orange Juice Concentrate
2 tablespoon of Soy Sauce
1 teaspoon Balsamic Vinegar
a dash of Ginger
a sprinkle of Red Pepper Flakes

Serving Ideas

Place Asian Ravioli on a bed of drained Ramen Noodles or Rice. Drizzle the Dipping Sauce and garnish with shredded Carrots and Sliced Green Onion.


Enjoy!
**For more Asian Recipes check out the River-Rose Index located at the top of the page to your left.

"RECIPE" MINT ICED TEA!


Cool and refreshing Mint Iced Tea!
On a hot day this drink is quite refreshing and simple to make. Our family rarely has soda in the house. One reason is that it's too expensive and another is the kids put enough sugar on their cereal so the last thing they need is more. Instead, I invest in boxes of Herbal Tea. Around Spring, when everyone is working and playing outside, I usually start making pitchers of Mint Tea. In a large pitcher, add about 4 tea bags of Bigelow Mint Medley and set it out in the sun. If it's not warm enough, try filling the pitcher with warm water and let it rest on your counter for about 1 hour before refrigerating. The tea is a blend of Spearmint and Peppermint, is all natural and Caffeine free. We usually do not add any Sugar although a dollop of Honey is quite tasty. The cool feeling of this tea is enough to quench any thirst!

"RECIPE" Sweet and Tangy Pulled Pork Sandwiches


Tender Pulled Pork mixed with a Sweet and Tangy sauce topped with big slices of Purple Onions!
Ingredients:
2 tablespoons minced Garlic
1/2 cup mixed Mustard
1/3 cup Brown Sugar
2 tablespoon Balsamic Vinegar
1 tablespoon Paprika
Kosher Salt and Pepper
3 cups of water
1 teaspoon Tabasco Sauce
3/4 cup Ketchup
4-5 Pound Pork Shoulder or Pork Butt
Hamburger Buns
1 large Purple Onion
Directions:
In a mixing bowl add Garlic, Mustard, 1 Tablespoon Balsamic Vinegar and Paprika. Save half of the mixture in the fridge to use later. Use the other half to rub the Pork with. When done with rub, sprinkle top and bottom of roast with salt and pepper. Refrigerate the Pork overnight in your favorite large roasting pan. In the morning, preheat your oven to 325 degrees. Pull the roasting pan out of the fridge and add 3 cups of water to your pan. Cover with tin foil and cook for 3 hours- then gently flip over the Pork roast and continue cooking for an additional 3 hours. While that's cooking, take out the reserved mixture and add the additional ingredients of Ketchup, 1 tablespoon Balsamic Vinegar, Tabasco and Brown Sugar. When the Pork is done cooking, let it rest for about 1o minutes. Drain your pan and using two forks, shred and separate the meat. Add the additional sauce to the pork and mix well. Spoon generously onto hamburger buns and top with sliced purple onion!

Monday, May 11, 2009

"GOOD STUFF" The Creekside Creations!


Last week I had the opportunity to visit a magical place-home of The Creekside Creations! The Creekside Creations provides soaps, moisturizers, lip balm, hair care products and so much more. The heart and soul of this operation is a team that consists of Mother and Daughter Wildcrafters who work in a cottage nestled by Big Cottonwood Creek in Salt Lake City, Utah. Representative of a beautifully relaxing environment, caring souls, and garden herbs with wild botanicals, is a fabulous product that speaks to the care of your skin as well as makes your heart sing! The end result is so good that I had to develop an area within the River-Rose Index entitled "Good Stuff", which will feature awesome products that I can't help but recommend.


Healing, deliciously soothing and thoughtful products for skin, hair and inner beauty! They provide products for men and women and I have many favorites. The Lemongrass Body Butter and Lovely Lavender Silk Milk bath soaks totally rock! When I first tried their products, I thought that they were perfect for whenever I pamper myself. Now, I use them daily. Affordable and a little bit goes a long way, so they last a good while. The best part is they are made with nature and holistic healing in mind.


Check out their website at http://www.thecreeksidecreations.com/

PHOTO


"It is a sweet thing, friendship, a dear balm, A happy and auspicious bird of calm..." - Shelly

Sunday, May 10, 2009

"PHOTO" You've Come A Long Way, Baby!

Happy Mother's Day!
Back in the day, this is what "me" time looked liked like when women wanted a little pampering and a new "Hair-do" at the beauty salon. No matter how you enjoy pampering yourself, have a great Mother's Day!!
Photo is of a display within the Minidoka County Museum, Rupert, Idaho.

Wednesday, May 6, 2009

GUEST FOOD REVIEW FROM THE WEEKLY MAILER ISSUE (05/05/09)

Cinco de Mayo!

Cinco de Mayo, the 5th of May, is a day that Mexico, as well as many in America, celebrate the enjoyment of traditions within the Mexican heritage. One of the primary forms of celebration is to eat tasty Mexican food and enjoy it with friends and family. While visually, the festivities of Cinco De Mayo may appear colorful and flamboyant, Mexican food itself can range from the complex to the simplistic. Ingredients used within Mexican cuisine can be a wide variety of meats and fish usually tied in with several forms of corn, herbs, chilies, tomato, lime and avocado. Recipes were often developed by region and the availability of ingredients. Creativity plays a role, as many traditional recipes were beautifully developed out of necessity and have been handed down from one generation to the next. Heirloom recipes seems to be a common thread that ties Mexican cuisine together. Ranging from complex entrees to the simplistic taco, from flamboyant décor to the outdoor seating at a taco truck, the Mini-Cassia area shares a wide variety of available Mexican cuisine that lends tasty insights into the traditions of the past.

Places to Visit:

The Acapulco
714 Oneida Street, Rupert
To Go Orders: 436-5969
Hours: Mon. thru Sun., 10: 30 a.m.- 9:00 p.m.


The Acapulco is a perfect example of keeping it simple. Although the exterior and interior decor embodies the concept of “no frills”, this family owned business works very hard on the focus of food. The menu can be found written on an eraser board hanging on the wall and features Tacos, Empanadas, Tortas, Burritos, Seafood, and Dinner Entrees as well. There are several choices of meat such as Carne Azada (Steak), Spicy Chicken, Spicy Pork, Tilapia and for the adventurous, Beef Tongue. I skipped the tongue (although I hear it‘s good), but instead chose the Empanada with Carne Azada. Priced at $3.50, the size was large and the toppings plentiful. The outer shell of the Empanada was a large corn tortilla fried light and crispy, filled with Carne Asada, Mexican Cheese, Cilantro, Onion and topped with Sour Cream, Lettuce, Tomato and lots of fresh Avocado, served with both red and green Salsa on the side. The Burritos are a customer favorite and come in two sizes. The medium is priced at $5.25, while a large goes for $7.50. Filled with Rice, Beans, Lettuce, Tomato, Onion and Sour Cream, your choice of meat, and smothered with American Cheese and Salsa. They do have a drive through, although if you are eating there, chips and salsa come with your orders.

Tuesday, May 5, 2009

"RECIPE" Tostadas!

With Cinco De Mayo on a Tuesday this year many of us don't have the time to do everything by hand. Let's do things the easy way this time. Quick and easy Tostadas with the taste of Mexico in every bite!

Ingredients:

1 package of Tostada shells

1 can Refried Beans

2 cups shredded Cheddar Cheese

2 cans of Salsa Verde Mexican Picante Sauce

1 bunch fresh Cilantro

2 Tomatoes

1 head of Purple Cabbage

can or jar of Jalapeno Peppers (if desired)

Sour Cream

Directions:

Heat the Refried Beans in a microwave safe bowl, covered, for about 3 minutes on medium heat. Stir and continue heating for 3 more minutes. Remove Tostada Shells from packaging. Smear the beans onto the shell. Sprinkle the Cheese, drizzle the Salsa Verde and then add little pieces of Cilantro, a small handful of Tomatoes, a few Jalapenos and a bit of the Purple Cabbage. Don't forget the Sour Cream!


"RECIPE" PAN FRIED CHICKEN BREAST WITH BLACK OLIVE AND SUNDRIED TOMATO PUREE

Succulent pan-fried Chicken Breast, simmered tender in a divine Black Olive and Sun dried Tomato Puree!

Ingredients:

4-6 boneless, skinless Chicken breast

1 can of jumbo, pitted, Black Olives

1/2 cup Sun dried Tomatoes

1 Lime

1/3 cup Olive Oil

1 Tablespoon Unsalted Butter

A sprinkle of Kosher Salt


Directions:

Set your stove to medium heat. In a large skillet add 1 tablespoon of Olive Oil and 1 tablespoon of Unsalted Butter. Slice one Onion and add to the skillet. Stir the Onion and allow to soften and caramelize. Remove Onion from skillet and reserve for later. Keep the heat on your stove.


Slice the lime in half and squeeze onto the uncooked Chicken breast. Rub the skin of the Lime against a grater over the Chicken for Lime zest. Drizzle Olive Oil over the Chicken and sprinkle lightly with Kosher Salt. Place the Chicken in your hot pan. Let each side cook about 6-10 minutes on each side, or until they start to become golden brown.


While the Chicken is browning, pull out your blender and add one can of drained Black Olives and 1/2 cup of Sun dried Tomatoes. Blend. Once you have made your puree, pour it over the Chicken Breast, decrease the heat to medium-low and cover. Allow the Chicken to simmer for 35 minutes. Remove and serve with Caramelized Onions on top!

"Rose Tips" Cinco De Mayo Decorating!


Inexpensive Ways To Decorate For Your Cinco De Mayo Party:

If you have an Indian blanket lying around, try using it as a table cloth for your Cinco De Mayo celebration!

Place candles in glass containers on top of corn husks (found in the Mexican food section of your local grocery store) as centerpieces for your table!

Use green, white and red balloons to represent the colors of the Mexican flag.

Monday, May 4, 2009

Chocolate Chip Croissants!


Easy to make and nice to eat! Made from Pillsbury Crescent Rolls, these Chocolate Chip Croissants are an elegant treat to share with a friend!

Preheat oven according to package directions. Unroll dough and separate. Add Dark Chocolate, Semi-Sweet, or Milk Chocolate (The Milk Chocolate seems to melt easier) chips to the center.


Roll up and bake as directed! There are so many possibilities to this recipe. We have made this with Pillsbury Chocolate Chip Cookie Dough on the inside and it has a buttery, flaky crust wrapped around a gooey Chocolate Chip Cookie surprise! The possibilities are endless as one can even make it savory by adding Swiss Cheese and Ham!
-This recipe was submitted by "Mama Rose"
To submit your recipe, please send an email to snakeriver.rose@gmail.com

GRADUATION DAY!

This weekend I had the privilege to attend a graduation. No. Not of my child, but of someone that I was equally proud of, my Father. I will not post his age, although I will hint that I am at (what I hope to be) the middle part of my life. After many years of hard work and dedication, my father received a double Bachelor's Degree of Science in Business/ Management and Marketing. At the graduation, a speaker asked the graduates to stand if they were parents and many stood. Then they asked the graduates to stand if they were grandparents, and only a few were left standing, one of them being my Dad. It was such a wonderful thing to watch and teaches me that it's never too late to change direction and follow your dreams!


One joy scatters a hundred griefs. - Chinese Proverb