North Dakota’s Date of Statehood – November 2nd, 1889

Do you need a hug? Then North Dakota has you covered. This traditional chicken and dumpling soup is like a warm blanket and a kiss on the forehead. It is rich and creamy, with dense, chewy dumplings that your grandmother used to make. Balance that out with a fresh salad and you’ve got a meal that would make anyone smile. Thank, North Dakota! I think we all needed that.

Tips and Tricks

1. The original recipe calls for the dumplings to be cut directly into the soup. But my dough was too loose for that, so I cut them on a cutting board and dusted them liberally with flour. This kept the dumplings separated AND added extra thickener to the soup.
2. After peeling and cutting potatoes for soup (or any application) store them in some cold water until you are ready to use them, so they don’t turn brown.
3. Remember that the dumpling dough contains baking powder, so the dough will puff up as they cook.

North Dakota Knoephla Soup

Serves 6-8

Soup

• 1 32oz. Carton of Chicken Broth
• 1/2 Small White Onion, peeled and diced
• 2 Large Carrots, peeled and diced
• 1/2 tsp Celery Seed
• 1 Bay Leaf
• 1 Large Russet Potato, peeled and diced
• 4 Cups of Water
• Meat from 1 Rotisserie Chicken, chopped
• 1/2 tsp Freshly Ground Black Pepper
• 2 Cups Heavy Whipping Cream
• 1 tsp Dried Parsley
• 1Tbs Butter

Knoephla Dough

• 2 Cups of All-Purpose Flour
• 1 Egg, lightly beaten
• 1/2 Cup Milk
• 1/4 tsp Baking Powder
• 1/8 tsp Salt

Step 1: Place large stock pot on the stove and add the diced onions, carrots, celery seeds, bay leaf, and chicken broth. Set the heat to high and bring to a boil.

Step 2: While the pot is heating, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and beat egg to the dry ingredients and mix until a slightly sticky dough is formed. Add more flour if the dough is too loose or more milk if the dough is shaggy. Lightly knead this until the dough comes together.

Step 3: By this time, the chicken broth should be boiling and the carrots and onions should be soft. Reduce the heat to medium and add the 4 cups of water and diced potatoes to the pot. Bring this back to a boil.

Step 4: While the soup is heating back up, flour your hands and your work surface. Take 1/4 of the dough and roll it out into a thin log. Then, using scissors and a knife, cut small dumplings out of the dough. These should be about the size of gnocchi. Make sure that the dumplings aren’t touching each other (they will stick together.) Once that batch of dumplings has been made, sprinkle lots of flour over them so they don’t clump together. Reap this step with the rest of the dough until you have made all the knoephla.

Step 5: Add the dumplings to the boiling liquid a handful at a time, trying to keep them apart as much as possible.

Step 6: Once all of the knoephla have been added to the soup, sook for 10 minutes, or until the potatoes are tender.

Step 7: Reduce the heat to low and add the chopped chicken, black pepper, dried parsley, 1 Tbs of butter, and cream. Remove and discard the bay leaf.

Step 8: Stir the soup, cover, and let simmer on low for 30 minutes.

Step 9: Serve hot. Enjoy!

Strawberry-Spinach Salad

Serves 4

Salad

• 1 Package of Fresh Baby Spinach
• 1 Tsp Sesame Seeds
• 2 Cups Fresh Strawberries, leaves removed and sliced

Dressing

• 1/4 Cup Olive Oil
• 2 Tbs Red Wine Vinegar
• 1 Tbs Sugar
• 1/2 tsp Dried Dill
• 1/8 tsp Salt
• 1/8 tsp Onion Powder
• 1/8 tsp Garlic Powder
• 1/8 tsp Mustard Powder
• 1/8 Tsp Freshly Ground Black Pepper

Step 1: In a small bowl, whisk together the dressing ingredients (olive oil, red wine vinegar, sugar, dried dill, salt, onion powder, garlic powder, mustard powder, and black pepper.) Cover and set aside in the refrigerator to chill.

Step 2: Divide the spinach and strawberries between the serving bowls. Sprinkle the sesame seeds over the salads.

Step 3: Serve cold with the dressing on the side.

Fun Facts about North Dakota: 1. North Dakota is the No. 1 producer of honey in the nation. 2. 39.1 million acres — nearly 90% of North Dakota’s land area — is in farms and ranches. 3. The geographical center of North America is marked in Rugby, North Dakota. 4. North Dakota is home to more wildlife refuges (63) than any other state. Wildlife viewing and birding opportunities are abundant. 5. Explorers William Clark and Meriwether Lewis and the Corps of Discovery spent more time in what is now North Dakota than any other place on their journey. 6. The world’s largest hamburger was eaten in Rutland, North Dakota, in 1982. It weighed 3,591 pounds and more than 8,000 people were invited to the meal. 7. Most of the pasta in America is made from North Dakota durum wheat. Grand Forks holds a huge pasta party each year in honor of the crop. 8. North Dakota is the least-visited state in America.

Colorado’s Date of Statehood – August 1st, 1876

Amongst the snowcapped peaks in the mile-high city are plates and plates of delicious Colorado cuisine, all smothered in green pork chili! From burgers to burritos this meaty chili garnishes everything. But it is EQUALLY tasty in a bowl by itself! So, in order to pay homage to the Rock Mountain High, we are enjoying some chili and Ranch Style biscuits! Bring on the snugly blanket and roaring fire!

Tips and Tricks

1. Hatch Green Chilis can alternate between very mild to very spicy, depending. This is also true for the canned Hatch chilis. Just be advised if you are making with for spice sensitive individuals.
2. When making biscuits, freeze the butter. The colder the butter the better your biscuits. Plus, freezing the butter also makes it easier to grate/cut into small pieces.
3. When mixing biscuit dough, use your hands as little as possible (to keep the butter as cold as possible for as long as possible.
4. If you want to make this as a sauce (as opposed to a chili on its own,) add 2 additional Tbs of Flour for thickness.

Old Fashioned Colorado Green Chili

Serves 8-10

• 2 lbs. Pork Shoulder, cut into 1-inch cubes
• 5 Cloves Garlic, peeled and minced
• 1/4 tsp Freshly Ground Black Pepper
• 3 Tbs All-Purpose Flour
• 2 Large Tomatoes, diced
• 1 Can (14.5 oz.) Chicken Broth
• 1 Cup Water
• 2 1/2 Cups Hatch Green Chilis, diced
• 1 Large Onion, peeled and diced

Step 1: Place a large stock pot over medium heat. Once the pot is hot, add the cubed pork and cook until the meat starts to brown and the fat starts to render, about 3 minutes.

Step 2: Add the flour to the pot and cook, stirring frequently, for 5 minutes.

Step 3: Add the chicken broth to the pot and de-glaze with a wooden spoon, scraping up any brown bits.

Step 4: Add the garlic, water, tomatoes, green chilis, and onion to the pot and stir to combine. Increase the heat to high and bring the liquid to a boil.

Step 5: Once the liquid starts to boil, reduce the heat to low, cover, and cook for 2 hours.

Step 6: Once the chili has cooked, taste and add salt if needed.

Step 7: Serve hot.

Ranch Biscuits

Makes 12 Biscuits

• 2 Cups All-Purpose Flour
• 4 tsp Baking Powder
• 2 tsp sugar
• 1 tsp Salt
• 1/2 tsp Cream of Tartar
• 1/2 Cup Cold Butter, cut into small cubes
• 2/3 Cups Half and Half

Step 1: Preheat oven to 450 degrees.

Step 2: In a food processor, combine the flour, baking powder, sugar, salt, and cream of tartar. Add the cold butter to the flour and process until the butter is well combined and the mixture looks like sand.

Step 3: Put the buttered dry ingredients into a large bowl. Using a rubber spatula, stir in the half and half until a sticky dough forms. Gently knead the dough with floured hands 5-6 times until the dough comes together.

Step 4: Roll the biscuit dough out on a floured work surface to 1/2-inch thickness and cut out the biscuits, round or square. Place the biscuits on a greased baking sheet and place in the hot oven. Bake for 10 minutes, until the bottoms start to get golden brown.

Step 5: Serve warm with butter.

Fun Facts about Colorado: 1. You can be in 4 states at once! In the southwest corner of Colorado, the state borders three others, Arizona, New Mexico, and Utah. This is quite the phenomenon as it’s the only place in the whole of America where the corners of four states all meet. 2. Colorado is home to the world’s largest natural hot springs swimming pool.  The source of the Glenwood Hot Springs’s mineral water is the Yampah spring. The spring produces over 3.5 million gallons of water per day at a scolding 122F. 3. The Grand Mesa is known as the largest flattop mountain in the world. Spanning hundreds of square miles and standing more than 10,000 feet above sea level, the Grand Mesa is home to various wildlife, distinct geologic features, national forest, and beautiful views. 4. The Mount Evans Scenic Byway is the highest paved road in the U.S. The road climbs up to 14,258 feet above sea level. 5. The Great Sand Dunes National Park, located in the San Luis Valley of Colorado, is host to the tallest dune in the U.S., named the Star Dune. The dune rises just at 750 feet above the valley floor. 6. “America the Beautiful” was written about Pike’s Peak. 7. 1/3 of the land in Colorado is owned by the United States Federal Government. 8. At an elevation of 5,280 feet, Denver is nicknamed the “Mile High City” because it sits exactly one mile above sea level. The 13th step of the capital building in Denver is exactly one mile high above sea level.

Nebraska’s Date of Statehood – March 1st, 1867

This meal celebrates what makes Nebraska great! There are steaks from the vast ranch land, corn from the fertile farms, and a truly delicious wild rice salad from the first nations of this country. With all 3 you get the sense of the warmth and splendor that must exist in the state of Nebraska. I’ve never been there myself, but after this meal, I think I’ll put it on my list!

Tips and Tricks

1. For the best, fluffiest rice, always rinse the raw grains in plenty of cold, fresh water. This removes any excess starch that can weight your rice down.
2. Also, always allow the rice to rest after cooking for a few minutes, to allow as much of the water to be absorbed as possible.
3. A rubber spatula is your best friend in the kitchen. Whether you are getting the honey out of your tablespoon or making sure you get ALL the sour cream out of the tub, a rubber spatula makes sure that your measurements are correct.
4. When cooking with alcohol (wine, whiskey, etc.) make sure to choose something you’d actually DRINK. If it isn’t good enough to go in your glass, why do you think the flavor would be good enough to enhance your food? Now, I’m not saying you should use that $40 bourbon to marinate your steak, but don’t ruin your steak by choosing the lowest (i.e. cheapest) you can find either.

Whiskey Barbeque Marinated Top Sirloin

Serves 2

• 2 Top Sirloin Steaks
• 3/4 Cup Plain BBQ Sauce (I used Sweet Baby Ray’s Original)
• 3/4 Cup Whiskey
• 2 Tbs Worcestershire Sauce
• 2 Tbs Soy Sauce
• 2 Tbs Honey
• 4 Cloves Garlic, peeled and minced
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Salt

Step 1: In a large, zip-top bag, combine the BBQ sauce, whiskey, Worcestershire sauce, soy sauce, honey, garlic, pepper, and salt. Close the top and shake it around until the marinade is well combined.

Step 2: Place the steaks into the marinade, seal the top, and set aside in the refrigerator overnight.

Step 3: Preheat your grill to high. Once hot, place the steaks on the grill, close the top, and cook for 3 minutes. Flip the steaks, close the top, and grill the other side for 3 minutes.

Step 4: Once steaks have grilled to medium-rare, remove them from the grill, let them rest for 3 minutes and then serve.

Minted Wild Rice and Barley Salad

Serves 4-6

• 2 Cups of Water
• 1/2 Cup Wild Rice
• 1/4 Cup Pearled Barley
• 1 Cup Sugar Snap Peas, cut into thirds
• 1/3 Cup Golden Raisins
• 3 Green Onions, root removed and finely chopped
• Zest of 1 Large Orange
• Juice of 1 Large Orange, about 1/3 of a cup
• 1 Tbs Olive Oil
• 1/4 tsp Salt
• 1/8 tsp Freshly Ground Black Pepper
• 5-6 Large Mint Leaves, washed and finely chopped

Step 1: Place the 2 cups of water into a large pot and bring the water to a boil over high heat. Once boiling, add the wild rice and barley, reduce the heat to low, cover, and cook for 50 minutes.

Step 2: After 50 minutes, drain any excess water from the pot and set the cooked rice and barley into a large bowl.

Step 3: Add the pea pods, golden raisins, green onions, orange zest, orange juice, olive oil, salt, and pepper to the cooked rice and stir to thoroughly combine.

Step 4: Cover and chill in the refrigerator for at least 4 hours.

Step 5: After the salad has chilled, stir in the chopped mint and serve cold.

Nebraska Corn Casserole

Serves 8

• 1 Can of Whole Kernel Sweet Corn, undrained
• 1 Can of Cream Corn
• 1 Stick of Margarine, melted
• 2 Cups of Sour Cream
• 1 Box Jiffy Corn Muffin Mix

Step 1: Preheat the oven to 350 degrees and grease a 9″ x 13″ casserole dish.

Step 2: In a large bowl, stir together the can of corn and liquid, cream corn, melted margarine, sour cream, and corn muffin mix until thoroughly combined.

Step 3: Pour the batter into the greased dish and bake in hot oven for 1 hour.

Step 4: Once the top is golden brown, remove the casserole from the oven and allow it to rest for 5 minutes before serving.

Fun Facts about Nebraska: 1. Covering 1.5 acres, the eight-story-tall Lied Jungle at the Henry Doorly Zoo is the largest indoor rainforest in the U.S. You’ll find everything from pygmy hippos to Malayan tapirs and capuchin monkeys. 2. Arbor Day started in 1854 with a pioneer named J. Sterling Morton. An agriculture enthusiast, Morton immediately saw the need for more trees on the prairie when he moved from Detroit to Nebraska. By 1872, he had convinced the State Board of Agriculture to promote a day for everyone to plant trees “both forest and fruit.” The first Arbor Day was celebrated that year with more than a million trees planted in Nebraska alone. 3. Originally called “Fruit Smack,” Kool-Aid was invented by a man named Edwin Perkins who ran a small mail-order business out of Hastings, Nebraska. Though the Fruit Smack concentrate syrup was one of his most popular products, the glass bottles often broke in transit. Perkins invented a powder concentrate in 1927 to solve the problem, and Kool-Aid was born. 4. Nebraska has the only unicameral legislature in the United States, meaning that it has a single-house system. It’s also nonpartisan—there are no party affiliations listed on voting ballots. 5. The state is home to Archie, the biggest mammoth on display anywhere. This 14-foot fossil was found in 1922 by a rancher in Lincoln County. He turned Archie over to the University of Nebraska State Museum where he still lives today. 

Nevada’s Date of Statehood – October 31st, 1864

When I think if Nevada, I think of Las Vegas. When I think of Las Vegas, I think of casinos, show girls, and buffets. And that is not very helpful when you are trying to nail down a state’s culinary signature. Sure, Las Vegas is famous for their long and varied buffets, but what does that say about the RECIPES of Nevada? Well, it took as little more digging, but eventually the internet tells you all about the Basque people, immigrants that came to the United States from Basque Country, a region straddling the border between France and Spain. The first group arrived in the 1600s as explorers. There was a second wave of immigrants in the 1850s, pushed out of Basque Country during war and compelled to take part in the California Gold Rush. There is a concentration of them in and around the Northern part of Nevada, and their cuisine is delicious! Therefore, most of our Nevada meal comes from them. But I could not, in good conscience, leave out Las Vegas! Las Vegas goes through 60,000 lbs. of shrimp A DAY, most of which is featured in that casino signature; Shrimp Cocktail. So, let’s dive in and enjoy a trip to the Nevada, the Silver State!

Tips and Tricks

1. This recipe calls for Ham Hocks, but smoked pork neck bones work just as well. The flavor is the same and you can still shred lots of meat from the bones after the long cook time.
2. I used shell-on (Easy Peel) shrimp in my shrimp cocktail. You can use peeled shrimp just as easily, but they sometimes don’t have the tail attached, which is so convenient for dipping.
3. You can grate fresh horseradish root is you’d like, or you can use prepared horseradish from the store. I like extra hot prepared horseradish.
4. If you want to use fresh Horseradish, here are some additional tips:
   • Generally speaking, smaller roots will be more pungent and larger roots will be milder.
   • Choose firm roots with cut ends that look fresh. The large, white, tapered root of horseradish is covered with a somewhat hairy brown peel. Avoid any wilted, desiccated, or soft specimens.
   • Store horseradish loosely wrapped in plastic in the crisper of the fridge. Fresh horseradish will keep several weeks. Cut pieces, however, should be used immediately, as horseradish turns bitter once cut or grated (the larger piece can be re-wrapped and stored, just cut off and discard the previously cut end before using).
   • For longer-term storage, cut horseradish into one-inch pieces and store it sealed in plastic in the freezer. Whenever you want a hit of this pungent root, grab a chunk and grate it.

Basque Garbanzo and Sausage Soup

Serves 8

• 6 Cloves of Garlic, peeled and minced
• 12 Cups of Beef Broth
• 2 Large Smoked Ham Hocks
• 1 Large White Onion, peeled and chopped
• 1 Bay Leaf
• 1 lb. Chorizo Sausage, removed from the casing and chopped
• 2 Cans of Garbanzo Beans, undrained
• 1/2 Small Green Cabbage, finely shredded
• 2 Stalks of Celery, root and leaves removed and chopped
• 3 Carrots, peeled and chopped
• 1/4 tsp Freshly Ground Black Pepper

Step 1: In a large pot, combine the beef broth, ham hocks, chopped onion and bay leaf. Place the pot on high heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1 1/2 hours.

Step 2: Once the broth has simmer for 1 1/2 hours, remove the ham hocks and set aside to cool.

Step 3: Place a large skillet on medium heat. Once the pan is hot, add the chopped chorizo sausage and cook until the fat has rendered and the meat is browned, about 5 minutes.

Step 4: Use a slotted spoon to remove the meat from the skillet, leaving as much of the rendered fat behind as possible and add the meat to the broth.

Step 5: Reduce the heat on the skillet to low as drain off all but 1Tbs of the chorizo fat. Add the garlic to the skillet and cook, stirring constantly, until the garlic becomes golden brown and fragrant, about 1 minute. Do not let the garlic burn.

Step 6: Once the garlic is cooked, add the contents of the skillet to the broth, along with the garbanzo beans and liquid, cabbage, celery, and carrots. Increase the heat to high and bring the liquid to a boil.

Step 7: Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.

Step 8: Shred the meat from the cooled ham hocks. Once the broth has cooked for 20 minutes and the vegetables are tender, stir in the shredded meat and black pepper. Skim off as much fat as possible.

Step 9: Allow the soup to simmer for 5 more minutes.

Step 10: Serve hot.

Basque Tomato Salad

Serves 6-8

Salad

• 4 Roma Tomatoes, cut into small wedges
• 1 Green Bell Pepper, stem and seeds removed and thinly sliced
• 1 Sweet Onion, peeled, halved and thinly sliced

Dressing

• 1/2 Cup Olive Oil
• 1/2 Cup Apple Cider Vinegar
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Freshly Ground Black Pepper
• A Handful of Fresh Parsley, finely chopped
• 3 Cloves of Garlic, peeled and minced

Step 1: In a large, sealable jar or contained, combine all of the dressing ingredients (olive oil, apple cider vinegar, salt, sugar, black pepper, parsley, and minced garlic.) Shake or stir the dressings until it is well combined.

Step 2: In a large shallow dish, arrange the tomato wedges in a single layer. Then, place the sliced onion evenly over the tomatoes. Finally, arrange the sliced green pepper over the onion.

Step 3: Pour the well-combined dressing over the vegetables, cover tightly, and refrigerate for at least 2 hours.

Step 4: Serve cold.

Las Vegas Shrimp Cocktail

Serves 4

• 1 lb. Medium Shrimp, deveined
• 6 Tbs Chili Sauce
• 4 Tbs Ketchup
• Juice of Half a Lemon
• 1 1/2 Tbs Prepared Horseradish
• 1 Tbs Worcestershire Sauce
• Dash of Salt
• Lemon Wedges, for garnish

Step 1: Bring a large pot of water to a rapid boil over high heat. Once boiling, add the shrimp and cook until they just turn pink, about 30 seconds.

Step 2: Remove the shrimp from the boiling water with a slotted spoon and plunge them into a bowl of ice water.

Step 3: Once the cooked shrimp are cooled off, remove them from the water, place them in a zip top bag, and set them aside in the refrigerator to chill.

Step 4: In a medium bowl, combine the chili sauce, ketchup, lemon juice, horseradish, Worcestershire sauce, and salt until fully combined. Cover and sent this aside in the refrigerator to chill.

Step 5: Once the shrimp and cocktail sauce are thoroughly chilled, serve the shrimp around the rim of a cocktail glass with a large dollop of cocktail sauce in the middle and a lemon wedge on the side.

Fun Facts about Nevada: 1. Nevada was the first state to ratify the Fifteenth Amendment prohibiting the federal and state government to limit voting based on race. 2. California’s known as the Golden State, but most U.S. gold comes from Nevada. 3. With fewer than 10 inches of rain per year, Nevada’s the driest state in the U.S. 4. Reno is farther west than Los Angeles. 5. In Death Valley, the Kangaroo Rat can live its entire life without drinking a drop of liquid. 6. Hoover Dam, the largest single public works project in the history of the United States, contains 3.25 million cubic yards of concrete, which is enough to pave a two-lane highway from San Francisco to New York. 7. Construction worker Hard Hats were first invented specifically for workers on the Hoover Dam in 1933. 8. Las Vegas has more hotel rooms than any other place on earth.

West Virginia’s Date of Statehood – JUNE 20th, 1863

Country roads, take me home
To the place I belong
West Virginia, mountain mama
Take me home, country roads!

Admit it, you almost starting singing! To celebrate this state’s cuisine, we’ll take a trip to the rolling greens and deep coal mines that make up this beautiful state. The pepperoni roll was, like so many dishes, constructed to be a hearty meal on the go for the working men of West Virginia, more specifically, coal miners. And the salad is an homage to the fertile land the grows so many different tasty things! TAKE ME HOME, COUNTRY ROADS!

Tips and Tricks

1. The dough for this recipe will seem far too wet/loose. Don’t worry, this is how it is supposed to be.
2. When working with this kind of loose/sticky dough, use a rubber spatula to mix.
3. When cooking bacon, place the bacon in a COLD pan and place the pan over low heat.
4. When preparing cucumber for a salad, peel it, cut it in half lengthways, scoop the seeds out with a spoon, and then dice.

Pepperoni Roll

Serves 4

• 3/4 Cup Milk
• 2 Tbs Unsalted Butter
• 1 Tbs Sugar
• 1 tsp Salt
• 1 Envelope Rapid Rise Instant Yeast
• 2 Cups All-Purpose Flour
• 1 Large Egg
• 1/2 6 oz. Stick of Pepperoni, cut into 2 logs and then split in half lengthwise
• 1/8 Cup Extra Virgin Olive Oil
• 3/4 Cup Mozzarella, shredded

Step 1: In a small saucepan, combine the milk and butter. Place the pan over medium-low heat. Once the butter is melted, remove from the heat and place a thermometer in the liquid. Once the milk cools to 115 degrees, whisk in the sugar, salt, and yeast. Let this sit for 10 minutes or until the yeast gets foamy.

Step 2: Put the flour in a large bowl and make a well in the center. Crack an egg into the well and pour the yeast liquid over the egg. Using a rubber spatula, mix until the ingredients are fully incorporated. The dough will be very sticky and loose. Cover the bowl with plastic wrap and set aside in a warm, dark place for 2 hours.

Step 3: After the first rise, remove the plastic wrap and knead with the rubber spatula. Form the dough into a ball, as best as you can, and recover with plastic wrap. Set the dough aside in a warm, dark place for 1 more hour.

Step 4: Turn the dough out onto a well-floured surface and knead to incorporate as much flour as needed to make the dough soft, but not sticky. Line a baking sheet with parchment paper.

Step 5: Divide the dough into 4 equal parts. Take 1 dough portion and roll it into a ball. Then, with your hands, flatten the dough out into a 5-inch circle. Place a piece of pepperoni into the center of the circle and then brush the meat with a little olive oil. Add 2 Tbs of shredded mozzarella to the pepperoni.

Step 6: Fold the dough over the pepperoni, like a burrito, and pinch all the seams closed. Place the roll seam side down onto the parchment paper-lined baking sheet. Repeat the steps for the rest of the dough.

Step 7: Cover the dough loosely with plastic wrap and set aside in a warm, dark place for 30 minutes.

Step 8: Preheat the oven to 350 degrees.

Step 9: Once the 30 minutes is up, brush the rolls with the remaining olive oil and place them in the hot oven. Bake for 35 minutes or until the rolls are lightly browned and the dough sounds hollow when tapped.

Berry Salad with Shallot-Basil Vinaigrette

Serves 4

Salad

• 1 Package Baby Arugula
• 1 Cup Sugar Snap Peas, cut in half
• 5 Large Strawberries, leaves removed and slices
• 1 Small Cucumber, peeled, seeded, and chopped
• 4 oz. Gorgonzola Cheese, crumbled
• 4 Strips of Bacon, cooked and crumbled

Dressing

• 3 Tbs Red Wine Vinegar
• 1 Shallot, peeled and chopped
• 1 1/2 Tbs Sugar
• Handful of Fresh Basil Leaves
• Juice of 1/2 a Lemon
• 1 tsp Dijon Mustard
• 1/8 tsp Freshly Ground Black Pepper
• 1/8 tsp Salt
• 1/3 Cup Canola Oil.

Step 1: To make the dressing, place the vinegar, shallot, sugar, basil, lemon juice, mustard, pepper, and salt into a food processor or blender and process until smooth.

Step 2: Add the canola oil slowly while the food processor is running until the oil is incorporated.

Step 3: Divide the arugula equally among serving bowls and top with sugar snap peas, strawberries, cucumber, gorgonzola cheese, and crumbled bacon.

Step 4: Serve cold with the dressing on the side.

Fun Facts about West Virginia: 1. Mother’s Day was first observed as a holiday at Andrews Church in Grafton on May 10, 1908. It became a national holiday in 1914. 2. The New River Gorge Bridge is the longest steel arch bridge in the Western Hemisphere. It spans a length of 1,700 feet. Every October on Bridge Day, the bridge is closed to traffic while individuals parachute and bungee jump 876 feet off the bridge. 3. Nearly 75 percent of West Virginia is covered by forests. 4. The first rural free delivery mail service took place in 1896 in Charles Town through the Post Office Department’s pilot program to determine the feasibility for rural delivery for the rest of the country. 5. Contrary to its name, the New River is actually one of the oldest in the world and unusually flows south to north because it was formed before the mountains. 6. The first brick street in the world was laid in Charleston, WV on Summers Street. 7. The Trans Allegheny Lunatic Asylum, a National Historic Landmark, is the largest hand-cut stone masonry building in North America and second in the world to the Kremlin.

Kansas’s Date of Statehood – January 29th, 1861

There’s no place like home! And nothing feels homier that a bowl of homemade chicken soup and a grown-up hot pocket! Click your ruby slippers together and you’ll be whisked away to some seriously delicious heartland cuisine. When you look up food from Kansas, one word pops up over and over; Bierocks. Bierocks are a meal in your hand, with ground beef, cabbage, and onions stuffed into yeast rolls and baked to golden brown perfection. According to Kansas.com, “According to food lore, bierocks are an Eastern European invention that were popularized in the United States in the 1880s by German Russian Mennonite immigrants who settled in Kansas. Wives wanted to take their husbands who were working in the fields a hearty but portable lunch, and bierocks worked just fine.” Pair this delicious sandwich with a bowl of scratch-made chicken and barley soup, and you have the makings of a great evening in Kansas!

Tips and Tricks

1. When making homemade stock, it is important to skim the fat off the top or the soup will end up oily. One of the easiest ways to do this is to take a slice of plain bread and drag it across the top. The oil soaks into the bread and then you can just throw that excess fat away!
2. When a recipe calls for a whole chicken for making soup, I like to use bone-in, skin-on, chicken thighs. It tends to be cheaper and the meat never gets dry.
3. When a recipe calls for finely shredded cabbage, I usually end up buying a bag of coleslaw mix and just using the very finely shredded cabbage part. I find this saves time and there is less waste.

Traditional Bierocks

Makes 6 Large Bierocks

Dough

• 3/4 Cup Lukewarm Water
• 1 Package Rapid Rise Instant Yeast
• 1 1/2 Tbs Sugar
• 2 1/2 Cups All-Purpose Flour
• 1/2 tsp Salt
• 2 Tbs Butter, room temperature

Filling

• 1/2 lb. Lean Ground Beef
• 3 Cups Green Cabbage, finely shredded
• 1 Medium Yellow Onion, peeled and finely chopped
• 1/4 tsp Freshly Ground Black Pepper
• 1/4 tsp Salt
• 1/2 Cup Shredded Cheddar Cheese (optional)

Step 1: Begin by making the dough. Place the 3/4 of a cup of lukewarm water into the large bowl of a stand mixer. Whisk in a pinch of flour and the yeast to the water. Allow the yeast to sit for 10 minutes, or until foamy.

Step 2: Stir in the sugar, 1 cup of the flour, salt, and butter to the water. With the paddle attachment, beat for 2 minutes on medium speed.

Step 3: Remove the paddle attachment and install the dough hook. Add the rest of the flour until you get a soft dough. It should not be sticky. Add more flour if needed.

Step 4: Once the dough has come together, allow the dough hook to knead the dough on low speed for 8 minutes. Once the dough is smooth and elastic, place it in a large bowl, cover that bowl with a damp tea towel, and set aside in a warm, dark place for 30 minutes.

Step 5: While the dough is rising, make the filling. Place a large skillet over medium-high heat. Once the pan is hot, add the ground beef and cook, stirring frequently, until the meat is browned, about 3 minutes. Drain off any excess fat from the meat.

Step 6: Reduce the heat to low and add the onion, cabbage, salt, and pepper to the beef. Cook, stirring frequently, until the vegetables are soft, about 10-12 minutes. Once cooked, remove the pan from the heat and set aside and allow to cool.

Step 7: After the 30-minute rise time, punch the dough down and allow it to rest for 10 minutes.

Step 8: Take the rested dough out and place it on a lightly floured surface. With a rolling pin, roll the dough out into a rectangle that is 15″ x 10.” Then, cut 6 squares of dough that are 5″x5″.

Step 9: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Step 10: Place 1/2 cup of filling into the center of a dough square and add some shredded cheese on top if you wish. Then, pick up each corner of the dough square and pinch them together, also pinching together the seams so the dough balls are sealed. Place the bierock with the seam side down on the baking sheet. Repeat with the remaining dough squares. (I made 3 with cheese and 3 without cheese. I placed a single shred of cheese on top of each “with cheese” bierock so I could be sure to tell them apart.)

Step 11: Place the baking pan in the hot oven and bake for 18-20 minutes, until the tops are golden brown.

Step 12: Serve Warm.

Chicken and Barley Soup

Serves 8

• 2-2.5 lbs. Chicken Thighs, bone-in and skin-on
• 8 Cups Water
• 4 Medium Carrots, peeled and chopped
• 2 Stalks of Celery, root and leaves removed and chopped
• 1/2 Cup Pearl Barley
• 1 Medium Yellow Onion, peeled and chopped
• 1 Knorr Chicken Bouillon Cube
• 1 Bay Leaf
• 1/2 tsp Poultry Seasoning
• 1/2 tsp Fresh Ground Black Pepper
• 1/2 tsp Rubbed Sage

Step 1: Place the chicken thighs and 8 cups of water in a large stock pot. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 45 minutes.

Step 2: Once cooked, remove the pot from the heat and remove the chicken from the water. Allow the meat and stock to cool. Once the meat has cooled enough to handle, strip the meat from the bones and skin. Discard the bones and skin and chop the meat into small pieces. When the stock has cooled, skim the fat from the top.

Step 3: Return the meat to the stock and add the carrots, celery, pearl barley, onion, chicken bouillon, bay leaf, poultry seasoning, black pepper, and rubbed sage. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover, and cook for 1 hour.

Step 4: Once cooked, remove the bay leaf and serve hot.

Fun Facts about Kansas: 1. Dodge City, Kansas may not be known as THE Windy City but with an average wind speed that clocks in at 14 miles per hour, it is actually the windiest city in the entirety of the United States. 2. Kansas really is flatter than a pancake. Scientists proved it when they compared the topography of Kansas against that of a pancake from IHOP. 3.  Smith County, Kan. is the geographical center of the 48 contiguous states. 4. In Kansas, it is illegal to hunt whales, even though it is located in the middle of the country with no coastline in sight. 5. The tallest waterslide in the world is at the Schlitterbahn Waterpark in Kansas City, Kan. It is taller than Niagara Falls. 6. Amelia Earhart, first woman granted a pilot’s license by the National Aeronautics Associate and first woman to fly solo across the Atlantic Ocean was from Atchison, Kan. 7. The term “red light district” came from the Red Light Bordello in Dodge City, Kansas. The front door of the building was made of red glass and produced a red glow when lit at night. 8. The First United Methodist Church in Hutchinson was built in 1874 during the time of the grasshopper plagues. As a result, thousands of grasshoppers are mixed into foundation. 9. There is a grain elevator in Hutchinson, Kansas that is half mile long and holds 46 million bushels of grain.

Oregon’s Date of Statehood – February 14th, 1859

When I was kid in elementary school, my FAVORITE days were computer lab days! We got to play computer games like Math Invaders, Where in the World is Carmen San Diego, and (my favorite) OREGON TRAIL! You got to set out across the country with a covered wagon, some oxen, and not enough ammunition. You got to see if you could make it all the way to OREGON. You couldn’t. You’d always die of Dysentery. But THIS trip is one we can all make. Nothing says Oregon quite like fresh Dungeness Crab! Keep it simple and pair it with some more Oregon favorites, mushrooms and hazelnuts! It was fresh, delicious, and worth repeating!

Tips and Tricks

1. A Guide to Crabs:
   • Blue Crabs – Blue crabs are in the Atlantic Ocean, from Maine to Florida, and in the Gulf of Mexico. They’re caught with dredges, traps, and bottom trawls, and also as a by-catch on shrimp boats. These crabs are incredibly sweet—and many aficionados prefer them to any other type of crab. They’re sold live, cooked whole, frozen, and as picked meat. Blue crab claws are also available.
   • Soft Shell Crabs – Soft-shell crabs are blue crabs that have molted. In order to grow larger, crabs have to shed their old shell and form a new one. During this process, the crabs are without their hard covering for only a few days, and they’re only truly soft-shells for a few hours. Soft-shell crabs are a delicacy and are eaten whole after minimal cleaning.
   • Dungeness Crabs – These delicious crabs are found in the Pacific, from Alaska to central California. They’re caught in nets, traps, pots, and on hook and line. Only adult males are kept. Dungeness crabs are very meaty. They’re sold live, as whole cooked crabs, and as picked meat.
   • Jonah Crabs – The Jonah crab is the Atlantic’s answer to the Dungeness. They’re found off the coast of North Carolina, up to Maine, and are caught with traps, pots, hook and line, and bottom trawls. The meat is sweet and flaky, and the claws are very meaty. They’re sold in clusters, as legs only, and as claws.
   • King Crabs – King crabs are caught in Alaskan waters with trawls, traps, and nets. The average crab harvested weighs about six pounds, but they can grow much larger. King crab is sold in legs and claws. The flesh is delicate and deteriorates quickly. If you purchase it frozen, keep it frozen until ready to cook.
   • Snow Crabs – Snow crabs are found in the coastal waters of Alaska and Maine, and are harvested with the use of traps and pots. They have a sweet and delicate flavor. Snow crab is typically sold in leg and claw clusters, with some meat from their body attached to it.
   • Sothern Tanner Crabs – This crab is found starting in Alaska and all the way down to Oregon. They’re caught in pots and traps, and have a sweet and very flaky meat. Tanner crabs are usually sold in leg clusters and as lump crabmeat.
   • Stone Crabs – Stone crabs are found in the Atlantic—from North Carolina to Florida, and in the Gulf of Mexico. Generally, only the claws are eaten. Crabbers remove one claw and return the crabs to the water, where they’ll regenerate a new claw. Stone crabs are caught in traps, and their meat is sweet and succulent.
2. Tips for How to Choose Crabs and Crabmeat
   • When buying crab legs and claws, inspect them and consider these qualities:
     • Individual pieces: It’s better to choose your own individual pieces instead of buying pre-packaged frozen ones. Not only will you get to inspect the crab for freshness—you can also pick the best parts.
     • Size: Choose the largest legs and claws possible from the display.
     • Smell: If they have an ammonia odor, don’t buy them.
     • Weight: Pick up the pieces. Meaty crab legs will feel heavy for their size.
     • Color: They should be a bright red color.
     • Joints: The joints should be fully intact.
   • Refrigerated crabmeat is also available and is a great choice if you don’t want to go to the trouble of picking your meat from the shells. It’s available in lump (backfin) and claw meat, with the lump crabmeat being more expensive.

Steamed Dungeness Crab Legs

Serves 2

• 4 Dungeness Crab Leg Clusters
• 1 Lemon, cut into 4 pieces
• 5-6 Sprigs of Fresh Thyme
• Handful of Fresh Parsley
• 1 Stick of Butter, divided and melted

Step 1: Take a large stock pot and fill it with 1-2 inches of water. Add the lemon, thyme, and parsley to the water and place the pot over high heat.

Step 2: Bring the water to a rapid boil. One boiling place a steamer basket in the pot.

Step 3: Add the Dungeness Crab legs to the steamer basket, cover, and cook for 5 minutes or until heated through.

Step 4: Serve hot with melted butter for dipping.

Marinated Mushroom and Hazelnut Salad

Serves 4

• 1/2 lb. Sliced White Mushrooms, rinsed
• 3/4 Cup Safflower Oil
• 1/2 Cup White Wine Vinegar
• 2 Tbs Water
• 3/4 tsp Dried Savory
• 3/4 tsp Salt
• 1/4 tsp Onion Powder
• 1/4 tsp Freshly Ground Black Pepper
• 1 Package Chopped Romaine Lettuce
• 1/2 Cup Roasted Hazelnuts, chopped

Step 1: In a medium bowl, whisk together the oil, vinegar, water, salt, savory, onion powder and pepper.

Step 2: Add the mushrooms to the bowl and stir to thoroughly coat the all the mushrooms in the dressing. Cover the bowl with plastic wrap and set aside in the refrigerator for 1 hour.

Step 3: After 1 hour, divide the romaine lettuce between four bowls. Remove the mushrooms from the dressing with a slotted spoon and divide them evenly among the bowls as well. Drizzle some extra dressing over the salads and toss each one.

Step 4: Top the salads with chopped hazelnuts and serve cold.

Fun Facts about Oregon: 1. The depth of Crater Lake is close to 2,000 feet which makes it the deepest lake in America and among the top 10 deepest lakes in the world. 2. At 121 feet, D River happens to be the shortest river in the world. Surprisingly, the river did not have a name when it was listed in the Guinness Book of records and was just referred to as the “shortest river in the world”. 3. Oregon holds the record for the tallest barber pole which measures at 72 feet. It is located in Forest Grove and was built in 1973 to rival the previous holder of the record that was located in San Antonio. 4. Oregon is also home to one of the oldest and longest land routes used during the western expansion, the Oregon Trail. It stretches 2,200 miles long. 5. The largest cheese factory in the world, the Tillamook Cheese Factory attracts many people every year. 6. Oregon is home to the biggest mushroom in the world. The mushroom covers 2,200 acres across the Oregon Mountains. It’s estimated to be 2,400 years old. 7. Mill Ends Park (sometimes mistakenly called Mill’s End Park) is a tiny urban park located in the median strip of SW Naito Parkway, approaching esplanade along the Willamette River near SW Taylor Street in downtown Portland. The park is a small circle 2 ft across, with a total area of 452 sq in (0.292 m). Mill Ends Park was designated as a city park in 1948. It is the smallest park in the world, according to the Guinness Book of Records, which first granted it this recognition in 1971.

“What is todays’ state meal?” my honey asked one day. “Minnesota! Its something called Hotdish…” But before I could explain he says: “Oh, I know all about Hotdish! That’s what you take to your neighbors! At least, that is what they always took to their neighbors in The Prairie Home Companion.” And sure enough, we were talking about the same hearty, filling, delicious casserole that you take to pot-lucks, funerals, or a weeknight supper. It is basically a Midwest shepherd’s pie. Pair that with a yummy salad and an even yummier dressing, and you have an easy dinner fit to be shared!

Tips and Tricks

1. Always make sure to drain your ground beef after its cooked. Otherwise, that fat can saturate your final dish and make it greasier/heavier than it needs to be.
2. While it is tempting to go for convivence and buy pre-shredded cheese, your final product will ALWAYS taste better if you shred the cheese yourself. This is because pre-shredded cheese contains anti-caking agents (to keep the cheese from sticking together) and its texture will be very different from freshly shredded cheese.
3. When making dressing, always use freshly squeezed juice over the bottled juice. The flavor will be clearer and have less preservatives.

Classic Minnesota Hotdish

Serves 6

• 1 lb. Ground Beef
• 1 Small Yellow Onion, peeled and chopped
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1 Package (32 oz.) Frozen Tater Tots
• 1 Can (10 oz.) Condensed Cream of Mushroom Soup, undiluted
• 2/3 Cup Milk
• 1 Cup Sharp Cheddar Cheese, shredded

Step 1: Preheat the oven to 350 degrees

Step 2: Place a large skillet over medium heat. Once the pan is hot, add the ground beef and onions. Break the beef up with a wooden spoon. Season everything with the salt and pepper. Cook, stirring frequently, until the meat is browned and the onions are soft, 6-7 minutes.

Step 3: Drain the excess grease from the meat.

Step 4: Transfer the cooked meat and onions to a 2 or 3 qt casserole dish.

Step 5: Covered the meat with a layer of frozen taster tots.

Step 6: In a medium bowl, whisk together the condensed cream of mushroom soup and milk until everything is smooth. Pour the mixture over the tater tots and meat.

Step 7: Spread the shredded cheddar cheese over the casserole. Place the pan in the hot oven and bake for 1 hour.

Step 8: Serve hot.

Blueberry and Walnut Salad with Lime-Honey Vinaigrette

Serves 4

Salad

• 1 Package of Baby Mixed Greens
• 1 Cup Fresh Blueberries
• 1/2 Cup Manchego Cheese, shredded
• 1/2 Cup Walnut Halves and Pieces

Dressing

• 3 Tbs Extra Virgin Olive Oil
• 1 Tbs Champagne Vinegar
• 1 tsp Honey
• Juice of 1 Lime
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Step 1: Place the dressing ingredients into small bowl and whisk until well combined.

Step 2: Divide the salad greens evenly into 4 bowls. Top each salad with blueberries, shredded cheese, and walnuts.

Step 3: Serve cold with the dressing on the side.

Fun Facts about Minnesota: 1. Bob Dylan, Prince, The Replacements, Hüsker Dü, and countless other famous musical acts hail from Minnesota. 2. With 4.3 miles of total store front footage, the Mall of America in Bloomington, Minnesota is the biggest mall in the country.  3. Minnesota has a proud literary history. Sinclair Lewis, Tim O’Brien, F. Scott Fitzgerald, Garrison Keillor, Laura Ingalls Wilder, and Neil Gaiman are just a sampling of writers who were born or have lived in the state. 4. In 1876, notorious outlaw Jesse James and his gang were thwarted from robbing a bank in Northfield, Minnesota. Several members of his posse were captured and killed, and in subsequent years the group slowly dissolved before Robert Ford finally assassinated Jesse James in 1882. 5. Meanwhile, famous show biz figures like Judy Garland, Terry Gilliam, Chris Pratt, and Winona Ryder were all born in Minnesota. (Ryder is actually named after the town of Winona, Minnesota.)  6.  Scotch tape, the bundt pan, rollerblades, Milky Way candy bars, and the world’s first practical pair of water skis were all invented in Minnesota.  7. Nicknames for Minnesota include “Land of 10,000 Lakes.” This nickname is misleading, as the state technically has more than 11,000 lakes. 

California’s Date of Statehood – September 9th, 1850

I have many friends and co-workers that are either from California or currently live there. When I asked “what do YOU think of as typically Californian food” they ALL said fish tacos. This was music to my ears, as I am ALWAYS in the mood for tacos! Next came suggestions for California avocados and Spanish influenced food. So, a side of fresh guacamole and some Spanish rice rounded out a DELICIOUS, fresh, and oh-so California meal.

Tips and Tricks

1. The key to crispy, non-greasy fried foods is temperature control. Be sure to keep the temp between 325 and 350 degrees. When you add the fish, the temp will decrease dramatically, so be ready to compensate!
2. My personal tip is to put pickled red onions on everything. Seriously. They made be my absolute favorite condiment.
3. To make sure you always get fluffy rice, rinse the excess starch off before you cook it. To do this, simply place the rice in a colander and run cold water over it. Shake excess water free and cook as normal. You’ll be amazed at the difference in texture!
4. You can mix, mash, or whip your guacamole to achieve the kind of texture you want. But, for myself, I like to use a manual potato masher to get a creamy guac that still have chunks of avocado.
5. Since avocado turns brown once cut so quickly, it’s important to either: make it table side for immediate consumption or store it properly in the refrigerator until its ready to serve. The best way to store guacamole so as to avoid the oxidation (browning) is to scoop the dip into a small bowl and then cover with plastic wrap. But, instead of pulling the plastic wrap tight across the bowl, press it down ON TOP of the guacamole. This keeps your dip from coming into contact with the air!

California Fish Tacos

Serves 2

Pickled Red Onions

• 1 small Red Onion, peeled, halved, and thinly sliced
• 1 Jalapeno, stem removed and sliced into thin rings
• 1/3 Cup White Wine Vinegar
• Juice of Half a Lime
• 2 tsp Sugar
• 1/2 tsp Salt

Cabbage Slaw

• 1 Small Green Cabbage, outer leaves and core removed and thinly shredded
• 1/8 Cup of the Pickling Liquid from the Red Onions (above)
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

White Sauce

• 1/4 Cup Mayonnaise
• 1/4 Cup Sour Cream
• Juice of Half a Lime
• 1 Tbs Milk

Fish

• 1 lbs. Skinless Cod Fillets, cut into strips 1 inch wide and 4 inches long
• Salt and Pepper, to taste
• 1/2 Cup All-Purpose Flour
• 1/8 Cup Cornstarch
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 Cup Light Beer
• Vegetable or Peanut Oil for Frying
• 6 Corn Tortillas, warmed
• Handful Fresh Cilantro, chopped

Step 1: Make the Pickled Onions. Place the vinegar, lime juice, sugar, and salt in a small saucepan over medium-high heat. Stir to dissolve and bring the liquid to a boil. While the liquid is heating, combine the sliced red onion and jalapeno in a medium bowl.

Step 2: Once the pickling liquid start to boil, remove from the heat and pour over the onions and jalapenos. Stir to combine and allow to sit for at least 30 minutes. This can be made up to 2 days in advance and allowed to rest in the refrigerator.

Step 3: Make the Cabbage Slaw. Place the shredded cabbage in a large bowl. Add the salt, pepper, and 1/8 cup of the red onion pickling liquid. Stir to thoroughly combine. Set aside in the refrigerator until ready to use.

Step 4: Make the White Sauce. Place the mayonnaise, sour cream, lime juice, and milk in a small bowl. Whisk until the sauce is thoroughly combined. The sauce can be made and refrigerated up to 2 days in advance.

Step 5: Place a deep skillet with high sides over medium-low heat. Add enough oil to for there to be 2 inches in which to fry. Place a candy or meat thermometer into the oil and heat the oil to 325 degrees. Be sure to keep the oil temperature between 325 and 350 degrees.

Step 6: In a large bowl whisk together the flour, cornstarch, baking powder, and 1/4 tsp salt. Add the beer to the dry ingredients and whisk until the batter is smooth. Take the fish portions and pat them dry with paper towels. Once done, season the fish evenly with salt and pepper.

Step 7: Take a fish portion and dip it into the beer batter until it is totally covered. Allow the excess batter to drip off and carefully place the fish in the hot oil. Fry as many fish portions as the skillet can handle without being over-crowded until the fish is golden brown and crispy, about 2 minutes per side.

Step 8: Once the fish is fried, remove them from the oil with a slotted spoon and allow them to drain on a wire rack placed over paper towels.

Step 9: To serve, place the cabbage slaw and pickled onions on the warmed tortillas. Top the vegetables with the fish pieces and drizzle white sauce over everything. Garnish with fresh cilantro leaves.

Step 10: Serve hot.

Classic Guacamole

Serves 4

• 2 Fresh Avocados, peeled, seeded, and roughly chopped
• Juice of Half a Lemon
• 1 Clove of Garlic, finely minced
• 1 Small Tomato, finely chopped
• 1/2 Small Yellow Onion, finely chopped
• Handful of Fresh Cilantro Leaves, chopped
• 1/8 tsp Ground Cuman
• 1/4 tsp Salt

Step 1: Place all ingredients in a medium bowl. Mash everything with a potato masher or fork until you reach your desired consistency.

Step 2: Serve immediately or cover tightly and set aside in the refrigerator.

California-Style Spanish Rice

Serves 4

• 4 Strips of Bacon
• 1 Yellow Onion, peeled and chopped
• 1 Tbs Olive Oil
• 1 Cup Uncooked Rice
• 1 Can (14.5 oz.) Beef Broth
• 1 Small Green Bell Pepper, stem and seeds removed and diced
• 1 Small Red Bell Pepper, stem and seeds removed and diced
• 1 Can (14.5oz.) Stewed Tomatoes
• 1/2 Cup Water

Step 1: Place the strips of bacon in a large, cold skillet with a lid and high sides and put the skillet over medium-low heat. Cook the bacon until the strips are brown and crispy, about 10-15 minutes. Remove the bacon from the pan and allow to drain on some paper towels. Once it is cool, crumble the bacon and set aside.

Step 2: Place the skillet back onto medium-low heat and add the chopped onion. Cook the onion in the bacon fat until they are tender and begin to brown, about 5-6 minutes. Using a slotted spoon, remove the onions from the pan and set aside.

Step 3: Return the pan to the heat and increase to medium. Add the 1 Tbs of olive oil to the remaining bacon fat. Once the oil starts to shimmer, add the uncooked rice to the pan and cook, stirring constantly, until the rice starts to toast and turns a golden color.

Step 4: Once the rice is toasted, add the can of beef broth and bring the liquid to a simmer. Once bubbling, reduce the heat to low, cover, and cook for 20 minutes.

Step 5: After 20 minutes, stir the rice, being sure to scrape up anything stuck to the bottom of the skillet. Add the crumbled bacon, cooked onions, chopped red and green bell peppers, the entire can of stewed tomatoes, and the 1/2 cup of water. Stir to thoroughly combine, cover, and cook for 30 minutes.

Step 6: Once all of the liquid is absorbed, fluff the rice with a fork and serve hot.

Fun Facts about California: 1. In 1850, California became the 31st state. Prior to its statehood, California was an independent country for one month in 1846. 2. California is home to approximately 40 million residents, which is about ⅛ of the U.S. population and more than the entire population of Canada. 3. Almonds are California’s top exports. Most of the state’s almonds are grown in the Central Valley, which is considered the world’s almond capital. 4. With nearly three million acres of land, San Bernardino County is the largest county in the U.S. 5. California is truly a hub of innovation and inspires the brightest of minds; many innovations were created here, including wetsuits, skateboards, Barbie dolls, Apple products, Frisbee, and even the Internet.  6. California has the largest amphitheater in the United States: The classic Hollywood Bowl opened in 1922, serving as an amphitheater, public park, and picnic area. 7. The stylish city of San Francisco is where blue jeans were invented. Levi Strauss and business partner Jacob Davis introduced the jeans to the world in 1873. Initially worn by factory workers, miners, and farmers, jeans eventually became a staple and made their way into closets around the nation and beyond. 8. If California was its own country, it would have the 6^th largest economy in the world. 9. The highest and lowest points in mainland U.S. are both in California – Mount Whitney stands at 14,495 feet, and less than 100 miles away is Death Valley which is 282 feet below sea level.

Wisconsin’s Date of Statehood – May 29th, 1848

It isn’t often that you think of tailgating when you are enjoying a hot bowl of soup. But when you pair it with beer braised brats and a cold evening, nothing says “game on” quite like Wisconsin! This soup was smooth, rich, and delicious (particularly if you dip your brat INTO your soup. Try it now, thank me later.) The brats were perfectly cooked with sweet, soft onions on a hard roll. It wasn’t fancy or fussy. But it was comfort food in the way that only Wisconsin can deliver!

Tips and Tricks

1. When you need grated cheese for a recipe, always buy a block and shred it yourself. I know it is tempting to get the already shredded cheese, but trust me, doing it yourself is just better. Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Freshly grated cheese lacks those additives.
2. You can use a blender to get smooth soups and sauces, but I highly recommend getting a stick or immersion blender. It does suck a great job AND it is easy to clean up after with no pouring of things from one place to another!
3. After you grill the bratwurst, if you can’t serve them right away, place them back in the pot with the beer and onions to keep warm.
4. Know your delicious meat product:
   • American hot dog. This sausage is all beef and in a natural casing. The natural casing provides a “snap” or slight resistance when you bite into it, which brings out the taste and juicy flavors of the meat. Depending on the US city you’re in, the hot dog can be paired with many condiments and toppings including mustard, ketchup, mayo, cheese, pickles and other veggies. The hot dog is usually steamed, boiled or grilled.
   • Kielbasa. Also known as Polish sausage, this meat is made of pork or a combination or pork and beef. It has a strong garlic flavor along with pimentos, cloves, marjoram and smoke. It’s often paired with sauerkraut and is usually grilled, seared or smoked.
   • Bratwurst. Also referred to as “brat”, the German sausage is generally made with pork and veal, but beef can also be used. It’s seasoned with a variety of subtle flavors like caraway seeds, coriander, ginger or nutmeg. It is often paired with sauerkraut or potato salad and is usually sautéed, broiled or grilled.
   • Italian sausage. This meat is made with coarsely ground fresh pork and it’s flavored with garlic and fennel seed. There’s a hot version of this sausage that includes red pepper flakes. It is often served with grilled onions and fried peppers on sub sandwich rolls, and it’s usually grilled or sautéed.

Wisconsin Beer Brats

Serves 2

• 2 Fresh Bratwurst
• 1/2 White Onion, peeled and sliced
• 2 Cans (24 oz.) of Light Beer
• 2 Brat or Hot Dog Buns
• Condiments as desired, mustard, ketchup, pickles, etc.

Step 1: Place the brats and the sliced onions in a medium pot. Pour the beer over the meat and onions and place on a medium-high stove.

Step 2: Bring the pot to a boil and reduce the heat to medium. Cook for 15 minutes.

Step 3: After 15 minutes, remove the brats from the pot and set aside.

Step 4: Reduce the heat to low, cover, and simmer the onions while the rest of the steps take place.

Step 5: Preheat a grill to medium-high. Once hot, place the brats on the grill and cook 3-4 minutes. Then, turn them over and grill the other side for an additional 3-4 minutes.

Step 6: Remove the brats from the grill and serve them hot on a split bun and topped with the simmered onions and any other condiments you like.

Beer Cheese Soup

Serves 4-6

• 1/4 Cup Butter
• 1 Large Yellow Onion, peeled and chopped
• 2 Celery Stalks, leaves and root removed and diced
• 2 Medium Carrots, peeled and diced
• 4 Cloves of Garlic, peeled and minced
• 1 Bay Leaf
• 1/3 Cup All-Purpose Flour
• 1 3/4 Cup Chicken Broth
• 1 (12oz) Bottle English Style Brown Ale (like Newcastle)
• 2 Cups Half and Half
• 1 Tbs Worcestershire Sauce
• 1 tsp Dry Mustard
• 1/2 tsp Salt
• Dash Cayenne Pepper
• 12 oz. Sharp Cheddar Cheese, shredded
• Freshly Popped Popcorn, for garnish

Step 1: Place a large pot over medium heat. Once it is hot, add the butter and allow it to melt. Once melted, add the chopped onion, celery, carrot, garlic, and bay leaf. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 2: Once softened, reduce the heat to medium-low and sprinkle the flour evenly; over the contents of the pot. Stir to thoroughly combine and coat everything in the flour. Cook, stirring frequently, for 3 minutes.

Step 3: Add the chicken broth and beer to the pot and stir to combine. Then, slowly add the half and half while stirring. Bring the liquid to a simmer and cook for 5 minutes, stirring occasionally.

Step 4: Add the Worcestershire sauce, dry mustard, salt, and cayenne pepper to the pot. Stir to combine.

Step 5: Remove the bay leaf and puree the soup with an immersion blender (or transfer to a standard blender) until smooth.

Step 6: Place the soup back over medium-low and add the cheese, one handful at a time. Stir in between adding more cheese until all of the cheddar is melted.

Step 7: Once all of the cheese has been added, cook for an additional 3-4 minutes, stirring frequently.

Step 8: Serve hot with a sprinkling of popcorn over the soup.

Fun Facts about Wisconsin: 1. The first kindergarten classes in the U.S. were held in Watertown in 1856 at the home of a German couple. 2. The first ever ice cream sundae was served in Two Rivers, Wisconsin in 1881. 3. The term “cheesehead” actually started as a term the German soldiers used to insult the Dutch during World War II. These days, the term is used in a bit more endearing way to describe cheese-lovin’ Wisconsites. The first cheesehead was worn at a Brewers game, not a Packers game, and was a couch cushion with holes burned in the foam and painted yellow. 4. Marathon County produces nearly all of the ginseng grown in the U.S. and about 10 percent of the world’s supply. 5. Soviet satellite Sputnik IV fell out of orbit in 1962 and while most of it burned up on re-entry, a 20-pound piece of debris crashed to the ground in Manitowoc. 6. Although Warrens only has 400 residents, it draws 100,000 visitors each September for the world’s largest cranberry festival (and Wisconsin produces 60 percent of the nation’s cranberries!). 7. Wisconsin’s state symbol, the badger, doesn’t refer to the animal but instead to the 1820s lead miners who traveled for work and dug tunnels to sleep in and keep warm, much like a badger.