Welcome to Idaho. The state is most known for three things – the Rocky Mountains, outdoor recreation and potatoes. It’s also one the most fiercely loyal Republican states in the country. The last Democrat President candidate to win in Idaho was Linden B. Johnson.
When it comes to political offices, the legislators in Idaho all hold down other jobs, working in the state legislation is a part-time job. Perhaps that makes them more connected to the working people of their state. Wonder if we can do that in Washington. Speaking of lawmakers and the laws – Idaho has a few strange one.
It’s against the law to fish on the back of a giraffe in Boise.
In Idaho Falls, people over the age of 88 are not allowed to ride on a motorcycle.
When giving candy to your sweetheart, any gift less than fifty pounds is illegal. Hum, wonder if someone had an interest in a candy factory?
And finally, after the particularly harsh winter of 1948, the Mayor of Pocatello felt that the citizens were far too depressed. So a law was past that people must smile at all times while in public. Come on, doesn’t that just warm the heart?
I don’t know about you, but I’m ready to eat. Now I know what you are thinking – if we’re celebrating Idaho, where are the potatoes? Actually, during the lockdown of 2020, most Idahoans searched out recipes for Tartar Sauce. Makes sense since fishing for trout is a big pastime. Aside from fishing and growing potatoes, Idahoans also love mushrooms, with a particular fondness for Morels. While my recipe doesn’t include Morels, it does include a can of Cream of Mushrooms soup. Enjoy!
Herbed Pork Chops with Long Grain-Wild Rice
Pork Chops
1/4 cup Flour
1/2 teaspoon Sage
1 teaspoon Thyme
4 boneless thick-cut Pork Chops
Salt to taste
Black Pepper to taste
2 tablespoon Butter
1 (10 oz) can Cream of Mushroom Soup
1/2 cup Milk
On waxed paper, combine flour, sage and thyme. Season pork chops with salt and pepper, then coat chops lightly in flour mixture, shake off excess. Set pork aside.
In a skillet over medium-high heat, melt butter. Add pork chops, cook for 5 minutes per side or until nicely browned. Transfer pork chops to a plate, tent to keep warm.
To the now empty skillet, combine soup with milk. Bring to a boil. Return pork chops to the skillet along with any drippings that may have accumulated on the plate.
Reduce heat to low. Cover and cook for 10 minutes. Turn pork chops over and continue to cook another 10 minutes or until pork is cooked through and tender.
Farmhouse Long Grain-Wild Rice
2 boxes Farmhouse Long Grain-Wild Rice
2 tablespoons Butter
2-1/3 cups Water
In a saucepan, mix rice with butter. Heat over medium heat for about 3 minutes, just until lightly toasted.
Add water and seasoning packets. Bring to a boil. Cover, reduce to low. Simmer for about 25 minutes undisturbed.
Remove from heat, uncover and let sit for 5 minutes, until most of the liquid is absorbed into the rice. Fluff just before serving.
By adding mushrooms to your canned green beans and kissing the combination with a little Italian Season and butter, that simple can of green beans has been elevated to the next level. It’s a quick, easy side that ties everything together.
Easy Mushroom Green Beans
2 cans Whole Green Beans
1 small can sliced Button Mushrooms
1-1/2 teaspoons Italian Seasoning or to taste
2 tablespoons Butter, divided
Drain green beans, place in a saucepan. Drain mushrooms, add to the green beans. Season with Italian Seasoning. Add 1 tablespoon butter, warm over low heat.
Stir to combine, add remaining tablespoon of butter. Serve and enjoy.
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