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Chrissy Smith
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(208) 720-2981
Commercial Real Estate Agent
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November
10

It's Time for Soup!

BEST-EVER PUMPKIN SOUP 

'Tis the season to warm your body and soul with hearty comfort foods. Nothing says autumn more than a pot of wonderful, homemade soup simmering on the stove. Give this seasonal favorite a try. Pumpkin isn't just for lattes!  We think you're bound to love this soup. 

INGREDIENTS 

  • 3 cups chicken broth
  • 2 cups pumpkin puree
  • 1 small onion, chopped
  • ½ tsp. fresh thyme, chopped
  • 2 cloves garlic, minced
  • ½ tsp. freshly ground ginger
  • ¼ tsp. ground cinnamon
  • tsp. ground nutmeg
  • ½ cup heavy whipping cream
  • 4 pieces cooked bacon, chopped (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Roasted pumpkin seeds (optional)
  • Chopped green onion (optional)

In large pot, combine the first 8 ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered. Using a food processor or blender, puree soup in small batches. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream. Pour into bowls and garnish with as many toppings as desired.

August
22

Who's Ready for Ribs?

Terrific BBQ Recipes

Fantastic recipes just in time for your late summer get-together!

Tequila Baby Back Ribs

2 Tbsp. chili powder 1 tsp. cayenne pepper
2 Tbsp. paprika 1 tsp crushed red pepper
1 Tbsp. garlic powder 1 chopped onion
1 Tbsp. salt 1 lg. handful chopped cilantro
1 Tbsp dried oregano 3-4 cloves garlic, diced
2 tsp. cumin 1 bottle (fifth) tequila
1 tsp. black pepper 1 lemon, halved
1 tsp. white pepper 2 limes

Combine all the above and season 2 full slabs of ribs, each cut in half. Refrigerate 2-4 hours.  Put half of 1 slab in 1-gallon ziploc bag, layer with onion, cilantro, and garlic. Place other half on top, repeat with onion, cilantro, and garlic. Pour in half bottle tequila. Add juice of half lemon and 1 lime. Seal. Repeat with other slab. Marinate at least 4 hours. Grill with onion, cilantro, and garlic at 350 degrees until done.

 

Honey Mango-Glazed Baby Back Ribs

1 c. honey 4 ripe mangos, cubed
2 full racks, baby back ribs 1 tsp. pepper
1 can chipotle peppers in adobo sauce 1 Tbsp. salt

Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place ribs in shallow pan, sprinkle salt and pepper evenly and set aside. In a small saucepan, add chipotle/adobo, mango and honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon. Using the slow and low method of BBQ'ing, set temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes.

June
24

Sweet Summer Treats

Sweet-Tart: Refreshing & Lemony Recipes for Summer

Summer is here, and it's time to celebrate all things lemony! These refreshing treats are sure to please at your next get-together.

 

Frozen Raspberry Yogurt Lemonade Pops

  • 1 can (12 oz.) frozen lemonade concentrate
  • 1 c. water
  • 1 c. fresh raspberries
  • 1/2 c. plain yogurt
  • 10 ice pop molds

In a saucepan, heat lemonade concentrate & water over medium heat just until the concentrate is thawed. Remove from heat & cool. In a blender, place 3/4 c. of the cooled mixture, 1/2 c. of the raspberries, & 1/4 c. of the yogurt. Blend on medium until smooth. If you don't like the seeds, press this mixture through a small strainer to remove them. Divide the mixture among ice pop molds & freeze slightly.

Distribute the remaining raspberries in molds. Combine the remaining lemonade mixture & yogurt and spoon evenly into molds. Return to freezer until firm, about 4 hours.

 

Perfect Lemonade

  • 1/3 c. sugar or 2/3 c. agave
  • 1 c. freshly squeezed lemon juice
  • 7 c. water

Mix well. Serve over ice with a lemon wedge garnish.

 

Lemon-Lime Spritzer

  • 1 liter lemon-lime soda
  • 4 limes, cut into wedges
  • frozen cherries
  • fresh mint leaves

Mix ice, soda & sliced limes. Add cherries & garnish with mint leaves. Serve immediately.

 

Adult Lemonade

  • 1 shot El Patron Tequila
  • 1/4 shot Grand Marnier
  • 4 oz. beer
  • 4 oz. lemonade
  • ice
  • strawberries for garnish

Mix together and serve immediately

 

Strawberry Lemonade Icebox Pie

  • 1 9" graham cracker pie crust
  • 2/3 c. frozen lemonade concentrate
  • 1 can (14 oz.) sweetened condensed milk
  • 1 c. heavy whipping cream
  • 3 Tbsp. powdered sugar
  • 1 c. strawberries
  • 3 Tbsp. honey
  • 1 Tbsp. water

 In a blender or food processor, blend strawberries, honey, & water until pureed. Set aside. In a separate bowl, mix lemonade concentrate with sweetened condensed milk until combined. Set that aside, too.

With a mixer, whip heavy cream until soft peaks form. Add powdered sugar & whip until it stiffens. Gently fold into lemonade mixture. (The pureed mixture is still kept separate.)

Pour half the strawberry puree on the bottom of the crust. Top with lemonade filling, smoothing evenly. Spoon on the remaining puree in evenly spaced dollops and swirl with a toothpick or knife. Freeze at least 6 hours before serving. Store leftovers in the freezer.

What's your favorite summertime recipe? Tell us in the comments! 

February
11

Super Snacks for Super Bowl Gatherings

Get Ready to Entertain with These Winning Snacks

For the vast majority of Americans, Super Bowl Sunday is a national holiday. Big gatherings, team jerseys, and food. Lots and lots of food. In fact, according to Wikipedia, roughly 28 million pounds of chips are consumed just on this day. Add to that 1.25 billion chicken wings and 8 million pounds of guacamole! 

Perhaps you're looking for some great ideas to add to the menu. Read on! 

Artichoke Dip

  • 2 cans of non-marinated artichoke hearts
  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 1 can of diced green chilis
  • 1 c. shredded parmesan cheese

Combine all ingredients in a small baking dish and bake for 20 minutes at 400°. Serve with tortilla chips.

 

Dill Pickle & Ham Pinwheels

  • ½ lb. thinly-sliced ham
  • 4 oz. cream cheese
  • 4 large whole dill pickles

Pat pickles dry with a paper towel. Cover each pickle with 1 oz. of the cream cheese & wrap with ¼ of the ham. Repeat with the remaining pickles & refrigerate for at least 1 hour. Slice into 1" pieces & enjoy!

 

Tequila-Spiked Salsa

  • 2 c. chopped, seeded tomato
  • 1 c. chopped onion
  • 1/2 c. chopped fresh cilantro
  • 1/3 c. peeled, chopped avocado
  • 2 Tbsp. fresh lime juice
  • 2 tsp. tequila (optional!)
  • 1/2 tsp. kosher salt
  • 2 cloves garlic, minced

Combine all ingredients & toss gently. Serve with tortilla chips.

 

Buffalo Chicken Dip

  • 10 oz. chicken breasts, boiled & shredded
  • 2 (8 oz.) packages of cream cheese, softened
  • 1 c. ranch dressing
  • 3/4 c. (or more based on taste/preferences)
  • pepper sauce (e.g. Frank's Red Hot®)
  • 1-1/2 c. shredded cheddar cheese

Place shredded chicken & hot sauce in skillet & heat over medium heat until heated through. Stir in cream cheese & ranch dressing. Cook, stirring until well blended & warm. Mix in shredded cheese & stir until melted. Transfer to the crockpot to keep warm & serve with tortilla chips.

 

Oreo Popcorn

  • 20 Oreo cookies
  • 2 bags of microwave popcorn, popped
  • 2 c. white chocolate chips

Place Oreos in a large Ziploc bag and smash. Heat white chocolate chips in microwave on high for 30-second intervals up to 2-3 minutes, stirring until melted. Mix popcorn & melted chocolate in a large bowl until well-combined. Slowly add the cookies & mix. Turn out on waxed paper until cool. Break into pieces & enjoy.

After the big game, when you find yourself wishing for a media room or better entertaining space, give us a call. We will guide you to the perfect home!

 

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