Iowa’s Date of Statehood – December 28th, 1846

You know, you don’t have to go to a fancy, expensive steak house to get a celebration style dinner. You need only go to Iowa! Take a good cut of beef and coat it in a luxuriously creamy, herby sauce and you have a meal fit for a king (or a Hawkeye!) When you pair that with a crisp salad full of sweet apples and earthy bleu cheese and roasted acorn squash with crunchy pecans well, you’ll find yourself looking for the tuxedoed waiter in your own dining room. YUM!

Tips and Tricks

1. To get a good sear on meat, be sure to pat it dry. Water molecules will create steam and that is the enemy of a delicious sear.
2. The skin of acorn squash is thin and absolutely safe to eat. Therefore, it isn’t any need to peel it. However, the skin can get a little leathery or sharp after cooking and some people just don’t like it. So, after the squash has roasted, simply cut the skin away from your strips and discard.
3. When making a steak and a sauce, always save any skillet or pan juices/drippings and add them to your sauce. It will help create a rich, developed flavor.
4. Often a recipe will call for a sauce to be reduced and thickened. The best way to test for this is with the back of a spoon. Dip the back of a spoon in the sauce and flip it over so it faces you. Take a finger and draw a straight line done the middle of the spoon. If the lines one either side of the spoon hold their line, the sauce is thickened enough. If the liquid runs, it needs some more time on the heat.
5. How to choose a good acorn squash:
   • Choose a squash with a smooth, dry rind with no cracks or soft spots.
   • The squash should have a dull rind. A shiny rind means it was picked too early and will not have full sweetness. 
   • Select a squash with as much green on the rind as possible.  Too much orange means the squash is over ripe and it will be dry and stringy

Steak De Burgo

Serves 2

• 2 8oz Filet Mignon, patted dry
• 2 Tbs Butter, divided
• 1/4 Cup White Wine
• 2 tsp Garlic Paste
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Oregano
• 1/4 tsp Sale
• 1 Cup Heavy Cream
• 1 Tbs Butter

Step 1: Preheat the oven to 350 degrees.

Step 2: Place a large skillet over medium-high heat. Once hot, add the steaks to the pan. Do not touch for 1 minute. Add 1 Tbs of butter to the skillet and cook for 1 minute.

Step 3: Flip the steaks over and cook for 1 minute. Add the other 1 Tbs of butter and cook for 1 minute, spooning the melted butter over the filets as they sear.

Step 4: Remove the pan from the heat and take the steaks out of the pan and place them on a baking sheet. Place the steaks in the hot oven for 10 minutes for medium-rare.

Step 5: Return the pan to the heat and reduce the heat to medium. Add the white wine to the pan and deglaze, scraping up any browned bits with a wooden spoon.

Step 6: Add the garlic paste, basil, thyme, oregano, and salt to the skillet and cook, stirring frequently, for 5 minutes.

Step 7: After the 5 minutes, add the heavy cream to the skillet and bring the liquid to a simmer. Cook the sauce, stirring frequently, until it reduces and thickens, about 3 minutes.

Step 8: Once the sauce has reduced, remove it from the heat and stir in the butter until melted. Keep the sauce warm until the steaks are done. Once the steaks are cooked, remove them from the oven, add any juices from the baking sheet to the sauce, stir to combine, and allow the steaks to rest for 5 minutes before serving.

Step 9: Serve the steaks hot with the sauce spooned over each.

Orange Pecan Roasted Acorn Squash

Serves 4

• 2 Medium Acorn Squash
• 3 Tbs Butter, melted
• 3 Tbs Maple Syrup
• 1/2 tsp Cinnamon
• Zest of 1 Orange
• 1/4 Cup Orange Juice
• 1/2 Cup Chopped Pecans

Step 1: Preheat the oven to 375 degrees.

Step 2: Cut the acorn squash in half and scoop out the seeds. Then, cut each half in half again and slice into strips, about 1/4-1/2 inch thick. Place the slices in a large sip-top bag and set aside.

Step 3: In a medium bowl, whisk together the melted butter, maple syrup, cinnamon, orange zest, orange juice, and pecans. Pour this mixture over the squash, seal the bag, and gently manipulate the squash until the liquid is distributed evenly throughout the bag.

Step 4: Pour the contents of the bag out onto a large, rimmed baking sheet and arrive the squash slices in a single layer.

Step 5: Place the squash in the oven and bake for 15-18 minutes, or until the squash is tender and beginning to turn golden brown.

Step 6: Once cooked through, remove from the oven and serve hot.

Apples and Roquefort Salad

Serves 4

Salad

• 1 Bag Spring Greens Salad Mix
• 1 Red Delicious Apple, cored and chopped
• 1/4 Cup Roquefort or Bleu Cheese, crumbled
• 1/4 Cup Pecans, chopped

Dressing

• 2 Tbs Red Wine Vinegar
• 1/2 tsp Dried Thyme
• 4 Tbs Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Step 1: In a small bowl, whisk together the red wine vinegar, dried thyme, olive oil, salt, and pepper. Set aside.

Step 2: Arrange individual salad bowls with mixed greens, chopped apples, chopped pecans, and Roquefort crumbles.

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

Fun Facts about Iowa: 1. There are around seven times more hogs than people in Iowa. As of 2013, the state’s hog population was 21.2 million, whereas the human population was just over three million. 2. At 2.4 billion bushels, Iowa produces the most corn of any state, and even more corn than some countries, like Mexico. 3. The hens in Iowa produce close to 15 billion eggs a year. That’s enough eggs to feed everyone in the WORLD an egg a day for two days, or enough eggs to feed everyone in America an egg a day for 47 days. 4. Cornell College is the only school in the nation to have its entire campus listed on the National Register of Historic Places. 5. The small town of Riverside in Eastern Iowa, is home to the future birthplace of the legendary Star Trek Commander, Captain James T. Kirk. While Captain Kirk isn’t supposed to be introduced to our planet until the year 2228, residents and visitors to Riverside can celebrate his future birthday by visiting the memorial to his name, spending some time in the Star Trek Voyage Home Museum or by participating in the annual Trek Fest that takes over the streets of Riverside every summer in June. 6. Sliced bread was invented in Iowa. 7. Thanks to the University of Iowa and the surrounding community, including the best Writer’s Workshop in the nation, Iowa City is the only UNESCO City of Literature in the United States.

Texas’s Date of Statehood – December 29th, 1845

Everything is bigger in Texas, right? Even the problem of how to cook a brisket when it is COLD outside. Well, it wasn’t as delicious as a smoked brisket, but this oven version was still pretty tasty. It was more like a Texas pot roast, with some truly delicious mac and cheese and a tasty salad! So, maybe it wasn’t BIG and BOLD as you’d expect from Texas, but it was still a good, old-fashioned comfort-food dinner, and that isn’t half bad! Yee-Haw!

Tips and Tricks

1. If you don’t have onion powder you can substitute dried, diced onions (especially if you grind them up a little bit.) I liked the flavor even more than the powder!
2. When roasting any piece of meat, try to put the meat in your cooking vessel fat side up. This way, gravity does much of the basting for you!
3. The key to making life easy for yourself when you are grating an onion is to leave just enough of the onion’s basal plate intact so that it will keep all the onion layers together when you are grating them. So grab an onion and, with a knife, gently and carefully remove just enough of the end from which the root sprouts. Then you can remove the skin. Keeping the root end intact forces the onion to hold its layers together and allows you to grate without much waste!

Oven Roasted Beef Brisket

Serve 4-6

• 2 Tbs Chili Powder
• 1 Tbs Salt
• 1 Tbs Garlic Powder
• 1 Tbs Onion Powder
• 1 Tbs Freshly Ground Black Pepper
• 1 Tbs Sugar
• 2 tsp Dry Mustard
• 1 Bay Leaf, crushed
• 4 lbs. Beef Brisket
• 4 Cups Beef Broth

Step 1: Preheat the oven to 350 degrees.

Step 2: In a small bowl. whisk together the chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay leaf.

Step 3: Evenly coat the brisket on all sides with the dry rub. Place the meat in a deep roasting pan and cook in the oven for 1 hour.

Step 4: Remove the roasting pan from the oven and lower the heat to 300 degrees. Pour the broth into the roasting pan until you get about 1/2 inch of liquid. If there is not enough broth, add some water until you get the right depth.

Step 5: Cover the pan tightly with aluminum foil and return the pan to the oven to roast, undisturbed, for 3 hours.

Step 6: Once the meat has cooked and is fork tender, remove the brisket from the oven and allow it to rest for 10 minutes. Then slice the meat across the grain and serve with the juice from the pan.

Texas Mac and Cheese

Serves 8-10

• 1 Large Box of Spiral Pasta, prepared per package instructions and drained
• 2 1/2 Cups Shredded Sharp Cheddar Cheese
• 2 Tbs All-Purpose Flour
• 1 1/2 tsp Salt
• 1 1/2 tsp Dry Mustard
• 1/2 tsp Freshly Ground Black Pepper
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Smoked Paprika
• 1/4 tsp Freshly Grated Nutmeg
• 2/3 Cup Sour Cream
• 2 Eggs, beaten
• 1/4 Cup Grated Onion
• 1 1/2 Cups Half and Half
• 1 1/2 Cups Heavy Cream
• 1 tsp Worcestershire Sauce
• 2 1/2 Cups Grated Queso Fresco

Step 1: Place the cooked and drain pasta in a 9″x13″x2″ pan. Add the shredded cheddar to the pasta and gently stir to combine.

Step 2: Preheat the oven to 350 degrees.

Step 3: In a large bowl, whisk together the flour, salt, mustard, pepper, cayenne, paprika, and nutmeg until well combined. Add the sour cream and beaten eggs to the seasonings and whisk until well combined.

Step 4: Add the grated onion, half and half, Worcestershire sauce, and heavy cream to the bowl and stir until the mixture is well combined.

Step 5: Pour this mixture over the pasta and cheddar cheese and stir to evenly distribute everything in the pan. Cover the entire pan with the grated queso fresco.

Step 6: Place the pan in the hot oven and bake for 30 minutes. One baked, turn the broiler on high and cook for an additional 2 minutes or until the top is browned and bubbling. Keep an eye on the pan so it does not burn.

Step 7: Remove the pan from the oven and allow to rest for 10 minutes before serving.

Green Salad with Sherry Vinaigrette

Serves 4

Salad

• 1 Package of Spring Greens
• 1 Cup Chopped Walnuts
• 1 Cup Red Seedless Grapes, halved

Sherry Vinaigrette

• 1 Medium Shallot, peeled
• 2 Tbs Sherry Vinegar
• 1/3 Cup Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• Juice of Half a Lime

Step 1: Preheat the oven to 350 degrees. Place the peeled shallot on an aluminum foil lined baking sheet and roast in the hot oven for 30 minutes or until light brown.

Step 2: Place the hot shallot in a blender and add the sherry vinegar, olive oil, salt, pepper, and lime juice. Puree until everything is smooth and well, combined.

Step 3: Make individual salads with the walnuts and grapes divided evenly among the bowls. Serve cold with the dressings on the side.

Fun Facts about Texas: 1. Dr Pepper was invented in Texas in 1885. 2. Texas uses its own power grid, separate from the rest of the United States. There are three power grids in the U.S.: one for states east of the Rocky Mountains, one for states between the Pacific and the Rocky Mountains, and one for Texas. 3. There’s one Texas ranch that’s bigger than the entire state of Rhode Island. The King Ranch in South Texas covers 1,289 square miles. Compare that to the size of the entire state of Rhode Island, which is 1,212 square miles. 4. Austin has the most live music venues per capita in the U.S. The capital of Texas, Austin, boasts the claim of being the Live Music Capital of the World. The city holds this title by having the most live music venues per capita in the nation. Austin is home to more than 1,900 bands and performing artists, and more than 250 concert venues.  5. The State Fair of Texas boasts the largest Ferris wheel in North America.

Florida’s Date of Statehood – March 3rd, 1845

I know what you are thinking. How can this be a FLORIDA meal if you are making Cuban sandwiches? Aren’t those from CUBA? Well, no. The Cuban Sandwich was actually invented in the Columbia Restaurant in Tampa, FL! Per http://www.columbiarestaurant.com, “The “Mixto,” as it was known in the beginning, was created in the 1890s for the cigar workers as they walked to and from work. The sandwiches underwent changes as immigrants from different countries came to Ybor City. The City of Tampa was like the sandwich, a mixture of cultures and food. The Spanish brought the fine ham, the Sicilians the Genoa salami, the Cubans the mojo-marinated roast pork, the Germans and Jews the Swiss cheese, pickle and mustard.” So, there’s a little history to go with your delicious meal of Florida favorites!

Tips and Tricks

1. To make a really good Cuban sandwich, you need really good bread. If you don’t have a Cuban or Latino bakery near you, a good French baguette will suffice.
2. Publix is a Florida based grocery chain and they actually make a decent loaf of Cuban bread.
3. If you have a panini press, then this sandwich is easy. If not, wrap a brick in aluminum foil. When you place the sandwich in the hot pan, place a heavy (cast iron works great) pan on top of the sandwich and press down. Place the brick in the pan and cook as the recipe states.
4. Sour orange juice is often found in the Latino section of the grocery store with the other marinades. If you cannot find sour orange juice, then you can use ½ cup lime juice and ½ cup orange juice.

The Original Cuban Sandwich

Serves 2

Sandwich

• 2 8-inch Pieces of Cuban Bread, sliced in half lengthwise
• 1/4 lb. Thinly Sliced Smoke Ham
• 3 oz. Roasted Pork Loin, recipe below
• 1/8 lb. Thinly Sliced Genoa Salami
• 1/8 lb. Thinly Sliced Swiss Cheese
• 4 Dill Pickle Chips
• 2 Tbs Yellow Mustard
• 1 Tbs Butter, divided into two equal portions

Roast Pork

• Pork Shoulder Roast, 4-5 lbs.
• 1 Cup Sour Orange Juice
• 8 Large Garlic Cloves, peeled
• 2 tsp Dried Oregano
• 1/4 tsp Freshly Grounds Black Pepper
• 1/2 tsp Salt
• 4 Bay Leaves

Step 1: In a food processor, puree 1/4 cup of the sour orange juice, the 8 garlic cloves, 2 tsp oregano, salt, and pepper. Take the pork shoulder and puncture the pork with a sharp knife in several places. Place the pork in a large zip top bag and pour the pureed marinade over the meat. Massage the paste all over the roast and into the places that were punctured with the knife. Pour the remaining sour orange juice over the roast, add the bay leaves, and close the bag, being sure to remove as much air as possible. Set the meat aside in the refrigerator to marinate for 3-6 hours.

Step 2: After the meat as marinated, preheat the oven to 350 degrees.

Step 3: Remove the roast from the bag and place in a roasting pan, fat side up. Place the pan in a hot oven and roast until the internal temperature reaches 160 degrees. This usually means 20 minutes per lb., depending on the size of your pork shoulder,

Step 4: Once the pork reaches the correct temperature, remove from the oven and allow to cool completely before slicing and shredding.

Step 5: Make the sandwiches by opening up the bread. On each sandwich, place half of the smoked ham, a layer of roast pork, half on the salami, and half of the swiss cheese. Place 2 pickle chips on each sandwich. Spread half of the mustard on the top half of the bread for each sandwich and place the bread top back on each completed Cuban.

Step 6: Place a large skillet over medium heat. Once the pan is hot, add 1/2 Tbs of butter and swirl it around to coat the bottom on the skillet. Place the sandwiches in the pan, place a heavy skillet on top of the sandwiches, press down, and place an aluminum foil covered brick in the cast iron pan.

Step 7: Allow the bread to get brown and crispy, 3-4 minutes. Then, remove the sandwiches from the pan, add the other 1/2 Tbs of butter, swirl the melted butter around the pan to coat it, flip the sandwiches and place them back in the pan. Place a heavy skillet on top of the sandwiches, press down, and place an aluminum foil covered brick in the cast iron pan. Allow this side of the Cubans to cook for 3-4 minutes.

Step 8: Once both sides are crisp, remove the sandwiches from the pan, cut diagonally, and serve.

Florida Black Beans and Rice

Serves 4-6

• 1 lb. Dried Black Beans, soaked in cold water overnight and drained
• 6 Cups of Water
• 1/2 Cup Olive Oil
• 1 Large White Onion, peeled and roughly chopped
• 1 Green Pepper, stem and seeds removed and roughly chopped
• 3 Large Cloves of Garlic, peeled and minced
• 2 Bay Leaves
• 1 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 2 Slices of Smoked Bacon, diced
• 1 Package Yellow Rice, prepared per package directions

Step 1: Place a large pot on medium heat. Once the pot is hot, add the olive oil. When the oil starts to shimmer, add the onion, green pepper, and garlic. Cook, stirring frequently, for 5 minutes.

Step 2: Once the vegetables have softened, add the soaked and drained black beans, bay leaves, water, salt, pepper, and bacon. Bring the water to a boil. Once boiling, reduce the heat to low, cover, and simmer for 2 hours. If the beans become dry, add more water, as necessary.

Step 3: After 2 hours, remove the bay leaves and serve with prepared yellow rice.

Arugula and Florida Fruit Salad

Serves 4

• 1 Package Arugula, rinsed and drained
• 4 Large Strawberries, rinsed and sliced
• 1 Cup Blueberries, rinsed
• 1 Florida Orange, peeled and segmented
• 8 oz. Goat Cheese, crumbled
• 2 Tbs Olive Oil
• Juice of 1 Lemon
• Salt and Pepper to Taste

Step 1: In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Step 2: Divide the arugula, fruit and goat cheese evenly among 4 salad bowls.

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

Fun Facts about Florida: 1. Florida has the most golf courses of any state in America. 2. There are no dinosaur fossils in Florida. That’s because, during the dinosaur age, the Florida peninsula was underwater; it was totally nonexistent as a land mass. 3. Everglades National Park– a UNESCO World Heritage Site – is the only place on the planet where crocodiles and alligators co-exist. 4. Gatorade was named for the University of Florida Gators where it was first developed. 5. Flamingos get their pink color from the shrimp they eat. The more shrimp they eat the deeper pink they become. 6. No matter where you are in Florida you are never more than 60 miles from the Ocean. 7. Florida is the flattest state in the USA as it is the state with the smallest difference between its highest and lowest points, only 345 ft. 8. Benjamin Green, a Miami pharmacist, invented the first suntan lotion.

Michigan’s Date of Statehood – January 26th, 1837

When there is a cold bite to the air, sometimes you just want to snuggle up with something warm and comforting. I am a BIG fan of chicken pot pie, so imagine my delight when I found out that a traditional Michigan food is a meat pasty, which is like a ground-beef, hand-held pot pie! Add to that some garlicky asparagus and roasted apples and cauliflower and you have the perfect cold weather dinner! Three cheers for Michigan!

Tips and Tricks

1. When you are combining several ingredients that need to be tossed in oil and roasted, I prefer to use a large, zip-top bag. Put all the ingredients in the bag, add the oil, securely close the top, and work the contents around until everything is evenly coasted in seasonings and oil.
2. When getting rid of the tough ends of asparagus, let the vegetable tell you where it should be. By this, I mean take the tough end in one hand and the rest of the vegetable in the other. Gently bend the asparagus until it snaps. Throw the tough end away. Asparagus will always snap at the optimum point.
3. When making pastry dough, getting the dough moist enough without being TOO wet is always tough. A good way to tell if your dough needs more water is to roll it into a ball and gently flatten it with your hand. If the edges of the dough crack, it is too dry. Dough should be wet and elastic enough to be flattened without cracking.

Traditional Meat Pasty

Serves 6

Dough

• 3 Cups of Flour
• 1 1/2 Sticks of Butter, cold and cut into small cubes
• 1 1/2 tsp Salt
• 1/2 Cup Water

Filling

• 1 lb. Ground Beef
• 1 lb. Ground Pork
• 5 Carrots, peeled and finely chopped
• 1 White Onion, peeled and finely chopped
• 1 Russet Potato, peeled and cut into small cubes
• 1 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper

• 4 Tbs Butter, melted

Step 1: In a large bowl, whisk together the flour and 1 1/2 tsp salt. Then, add the cold butter to the flour and, using your hands, rub the butter into the flour until the flour resembles sand and any large pieces of butter have been incorporated.

Step 2: Add the water and stir until the dough starts to form. Take the dough and knead it gently until all the ingredients are well incorporated and the dough is smooth. Wrap the dough tightly in wax paper and set it aside in the refrigerator to chill for at least 30 minutes.

Step 3: In another large bowl, combine the chopped carrots, onions, potato, salt and pepper. Stir this to thoroughly combine and distribute the seasonings. Add the ground pork and ground beef to the vegetables and stir to thoroughly combine. Mix only enough to make the filling even. You don’t want to overwork the meat, as this can make the filling tough.

Step 4: Preheat the oven to 350 degrees.

Step 5: Take the chilled dough from the refrigerator and divide it into 6 equal portions.

Step 6: Take one dough portion and roll it into a ball. Then, place the ball on a lightly floured surface and roll it out into a circle that is at least 10 inches across. Place 1 Cup of filling off center on the dough. Moisten the edges of the dough circle with water. Fold the unfilled half of the dough over the filling and press the edges of the dough together. Then, take a fork and crimp the edges of the pasty. Place the finished pasty on a large greased baking sheet.

Step 7: Repeat step 6 for the remaining 5 pieces of dough.

Step 8: Once all of the dough has been filled, place the baking sheet in a hot oven and bake for 30 minutes. After 30 minutes, brush each pasty with melted butter and bake for an additional 30 minutes.

Step 9: Remove the pan from the oven and let the pasties sit for 10 minutes before serving.

Roasted Apples with Cauliflower and Pecans

Serves 4-6

• 1 Red Delicious Apple, cubed
• 1 Head of Cauliflower, cut into small florets
• 1/2 Cup Chopped Pecans
• 2 tsp Dried Rosemary
• 3 Tbs Olive Oil
• Salt, to taste

Step 1: Preheat the oven to 350 degrees.

Step 2: Place the cubed apple, cauliflower, pecans, rosemary, and salt in a large, zip-top bag. Pour the olive oil into the bag, seal the top, and manipulate the contents until everything is coated in oil and seasonings.

Step 3: Line a large baking sheet with parchment paper. Pour the contents of the bag onto the baking sheet and spread everything out so it can roast evenly.

Step 4: Place the pan in the hot oven and bake for 25 minutes, tossing once or twice during cooking.

Step 5: Once roasted, remove from the oven and serve warm.

Garlic Asparagus

Serves 4-6

• 1 lb. Fresh Asparagus, trimmed
• 2 Tbs Olive oil
• 3 Large Cloves of Garlic, peeled and minced
• Salt and Pepper, to taste

Step 1: Preheat the oven to 375 degrees.

Step 2: Place the garlic in a single layer on a foil-lined baking sheet.

Step 3: In a small bowl, combine the minced garlic and olive oil. Using a wooden spoon, mash the garlic into the oil. Then, pour the oil and garlic over the asparagus.

Step 4: Season the vegetables with salt and pepper and place in the hot oven.

Step 5: Roast for 10 minutes or until just tender.

Step 6: Serve hot.

Fun Facts about Michigan: 1. Michigan has more miles of freshwater shoreline than any other state in the nation. About 3,000 miles, to be exact. 2. Michigan is the only place in the world with a floating post office.  The J.W. Westcott II is the only boat in the world that delivers mail to ships while they are still underway. They have been operating for 125 years. 3. The world’s largest limestone quarry is located near Rogers City. 4. The first air-conditioned car was manufactured in 1939 by Detroit’s Packard Motor Car Company. 5. Vernor’s Ginger Ale, which was created by a Detroit druggist, is possibly the oldest soft drink still on the market. It’s definitely the oldest-surviving brand of ginger ale. 6. Detroit residents were the first in the nation to have phone numbers. It seems that by 1879, the city had grown so large that operators were no longer able to route the calls by name alone. 7. Oscoda claims to be the official hometown of the literary Paul Bunyan, as the first published story about him appeared in the Oscoda Press in 1906. Oscoda puts on an annual Paul Bunyan Festival each September.

Arkansas’s Date of Statehood – June 15th, 1836

I will be the first to admit that I was a catfish skeptic. I’d only had catfish a handful of times before and I always found it taste a bit…well…muddy. But this recipe made me fall in love with this mild, flaky, white fish that is so tender and moist! Don’t be afraid of the amount of hot sauce in the fish marinade. It isn’t spicy at all after it’s cooked. I loved the green beans too, because it takes a simple CAN of beans and makes it something special. And I love, love, love cooked carrots, so this was right up my alley. YUM!

Tips and Tricks

1. When breading nearly anything, I like to put my dry coating in a loaf pan. Since it is deep and long instead of wide, it is easier to get an even coating on whatever you are frying.
2. Always drain fried foods on a wire rack placed above paper towels. Draining the food ON paper towels or newspaper lead to soggy breading.
3. The key to frying anything is temperature control. Be sure that the temp of the oil stays at the same place. Adjust your stove top temperature up and down to keep the oil consistent.
4. If you fish is frozen, the safest way to thaw fish is slowly, in the refrigerator. Home cooks can simply place the frozen fish on a plate or a tray in the fridge and allow it to thaw for about 24 hours. Yes, thawing on the countertop will be faster, but thawing in the fridge will better protect your product. 

Fried Catfish

Serves 4

• 2 lbs. Catfish Fillets
• 1 (3 oz.) Bottle of Frank’s Red-Hot Sauce
• 3 Cups Milk
• 1 Cup Yellow Cornmeal
• 1/3 Cup Flour
• 1 1/2 tsp Salt
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Garlic Powder
• Peanut Oil, for frying

Step 1: In a large bowl whisk together the milk and hot sauce. Place the catfish fillets in the milk mixture and allow to marinate for 2 hours in the refrigerator.

Step 2: Place a large, deep skillet over medium-low heat and add enough peanut oil to come halfway up the pan.

Step 3: While the oil is heating to 365 degrees, remove the fish from the milk. In a loaf pan, whisk together the yellow cornmeal, flour, salt, cayenne pepper, and garlic powder. Take the fish and coat each fillet in the dry ingredients. Shake off the excess.

Step 4: Once the oil is heated and the fish is breaded, add the fillets to the oil and fry for 6 minutes, flipping the fish over after 3 minutes, until each side is golden brown and the fish flakes easily with a fork.

Step 5: Remove the fish from the oil and allow to drain on a wire rack placed over paper towels.

Arkansas Green Beans

Serves 4-6

• 2 (15 oz.) Cans Cut Green Beans, drained
• 3 Slices of Bacon
• 3 Tbs Brown Sugar
• 2 Tbs Butter, melted
• 3 tsp Soy Sauce
• 1/2 tsp Garlic Powder

Step 1: Preheat the oven to 350 degrees.

Step 2: Place the drained green beans in a 9×13 baking pan.

Step 3: Place the 3 strips of bacon on a microwave safe plate and cover completely with a paper towel. Microwave the bacon on high for 2 minutes. Then, lay the partially cooked bacon on top of the green beans.

Step 4: In a small bowl, stir together the brown sugar, melted butter, soy sauce, and garlic powder until it is thoroughly combined. Pour this mixture over the green beans and bacon.

Step 5: Make the green beans in the hot oven for 40 minutes.

Step 6: Serve warm.

Baked Carrots with Smoked Almonds and Dried Cranberries

Serves 4-6

• 1 lb. Baby Carrots
• 2 1/2 Tbs Olive Oil
• 2 Tbs Honey
• 3 Sprigs of Fresh Thyme, leaves only
• 1/3 Cup Dried Cranberries
• 1/3 Cup Smokes Almonds, chopped
• Salt and Pepper, to taste

Step 1: Preheat the oven to 400 degrees.

Step 2: In a large bowl, add the carrots, cranberries, olive oil, honey, salt, pepper, and fresh thyme leaves. Mix until the carrots are evenly coated and the seasonings are evenly distributed.

Step 3: Pour the carrot mixture onto a large baking sheet and place in the hot oven. Bake for 30-40 minutes.

Step 4: Once the carrots have reached your desired consistency, remove from the oven and sprinkle evenly with the chopped smoked almonds.

Step 5: Serve warm.

Fun Facts about Arkansas: 1. Crater of Diamonds State Park in Pike County, Arkansas, is the only diamond mine that remains active in the U.S., and one of only two ever to operate in the country (the other having been Colorado’s Kelsey Lake Diamond Mine, which shut down in 2002). Today, Crater of Diamonds functions primarily as a tourist attraction where visitors can dig for their own jewels. 2. The first woman elected to the U.S. Senate was Hattie Ophelia Caraway, née Wyatt, a Democrat from Arkansas. 3. Little Rock Central High School was where desegregation began. The army escorted nine black teenagers to their first day of school here in 1957, without incident. The event was noted as being an important moment in the Civil Rights Movement. 4. The World’s Championship Duck Calling Contest is held every Thanksgiving weekend in Stuttgart, Arkansas. 5. Pine Bluff is world’s center for archery bow production.

Missouri’s Date of Statehood – August 10th, 1821

Sometimes, you want to have a delicate meal with linen napkins and candlelight. And other times, you want to use a paper towel as bib and dig into something with your hands. Nothing gives you that primal, cave-man feeling quite like ribs. Messy, meaty, and so tasty! Pair that with a NON-MAYONNAISE based cole slaw (Rejoice, all mayonnaise haters!) and a slice of gooey, sticky butter cake and you have a meal fit for a nap! Yum!

Tips and Tricks

1. Gooey Butter cake will seem like it is uncooked in the middle. That is intentional. Do you best to ignore all the warning bells in your head and DON’T cook it longer.
2. The dry rub calls for whole spices toasted and then ground. You can skip this step and use pre-ground spices, but 1/2 tsp LESS of each spice.
3. St Louis Style Ribs refers to the cut, rather than the preparation. St. Louis-style spare ribs are the meatier ribs cut from the belly of the hog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful.
4. Before you apply the dry rub, be sure you remove the thin, silver skin membrane. to do this:
   • Loosen the Membrane at One Edge: To find the membrane, flip the ribs over so that they are curved toward you. A thin, somewhat translucent layer of white tissue is attached, and this is what you want to remove. The first step is to pull up a corner of the membrane at one edge of the slab of ribs. You can slide the point of a blunt knife (such as a table knife) underneath to get it started, but you can often pull it up using your fingers. The membrane is the only part of the ribs you should be able to easily separate from the ribs, so don’t worry about pulling off the wrong thing.
   • Pull the Membrane from the Ribs: Once you have it detached from one end, simply get a good grip and peel it away from the ribs. You can use a paper towel to help get ahold of the membrane since it can be a little bit slippery. Continue to pull away from where you started, and it should come off the ribs in one whole piece.
   • Discard the Membrane and Prepare Your Ribs: Once the membrane is removed, you’ll see how elastic the peritoneum is. That is exactly why it’s best to remove it. When the membrane remains on the ribs, it’s like chewing on a big rubber band. Once you’ve removed it, discard it and continue seasoning and prepping your ribs.

St. Louis Style Ribs

Serves 4

Dry Rub

• 2 Tbs Whole Fennel Seeds
• 2 tsp Whole Cumin Seeds
• 1 Tbs Coriander Seeds
• 1/2 Cup Brown Sugar
• 2 Tbs Salt
• 2 Tbs Smoked Paprika
• 1 Tbs Garlic Powder
• 1 Tbs Onion Powder
• 1 Tbs Ground Cayenne Pepper
• 1 Tbs Freshly Ground Black Pepper
• 1 Tbs Dried Oregano
• 1 Tbs Dry Mustard

Ribs

• 3-4 lbs. St Louis Style Ribs, silver skin removed
• 1/4 Cup Yellow Prepared Mustard
• 1/4 Cup Apple Juice
• 1 Cup Missouri Style BBQ Sauce (I used Heinz Kansas City Style Sweet & Smoky)

Step 1: Place a small, non-stick skillet over low heat. Add the whole fennel, cumin, and coriander seeds to the skillet and toast, swirling the pan constantly, until the spices become fragrant, about 2 minutes. Once toasted, remove from the heat and grind the spices into a fine powder.

Step 2: In small bowl, whisk together the freshly toasted spices, brown sugar, salt, smoked paprika, garlic powder, onion powder, ground cayenne pepper, ground black pepper, dried oregano, and dry mustard. Set this aside.

Step 3: Take the ribs and rub the 1/4 cup of yellow mustard evenly over both sides. Then apply the dry rub to meat, evenly coating the ribs. Cover the ribs with plastic wrap and set aside in the refrigerator for 6-8 hours.

Step 4: Preheat the oven to 325 degrees.

Step 5: Line a large baking sheet with aluminum foil. Place the ribs, bone side down, on the foil and place them in the oven. Bake for 30 minutes.

Step 6: After 30 minutes, remove the ribs from the oven. Carefully remove the ribs from the baking sheet and place them on a new piece of aluminum foil that is large enough to completely cover the ribs AND is watertight. Fold up the sides of the foil and pour the apple juice over the ribs. Seal up the foil and return the package to the baking sheet.

Step 7: Increase the heat to 375 degrees and return the ribs to the oven. Bake for 30 minutes.

Step 8: After 30 minutes, decrease the heat to 250 degrees. Unwrap the ribs, remove them from the foil, and place them back in the oven on the baking sheet. Baste the ribs with the BBQ sauce and continue to cook for 30 minutes or so until the internal temperature reaches 190 degrees.

Step 9: Remove the ribs from the oven and allow to rest for 10 minutes before serving.

Missouri Cole Slaw

Serves 8

• 1 Head Green Cabbage, large outer leaves removed and shredded
• 2 1/2 tsp Salt
• 1/2 Cup Sour Cream
• 1/4 Cup Sugar
• 3 Tbs White Vinegar
• 1/2 Medium White Onion, peeled and finely chopped
• 2 Medium Carrots, peeled and shredded
• 2 Tbs Evaporated Milk

Step 1: In a large bowl, toss together the shredded cabbage and 2 tsp salt. Place a heavy plate or bowl on top of the cabbage and place several canned goods on top, to press the cabbage down. Set aside for the water to be drawn out of the cabbage for 1 hour.

Step 2: In a small bowl, whisk together the sour cream, sugar, vinegar, 1/2 tsp salt, and evaporated milk.

Step 3: After the hour salt time, place the cabbage in a fine mesh strainer and rinse thoroughly with cold water. Then place the rinsed cabbage on several layers of paper towels and squeeze as much water out as possible.

Step 4: Place the drained and dried cabbage in a large bowl and add the carrots and onion. Pour the dressing over the vegetables and toss to thoroughly combine. Refrigerate for at least 30 minutes.

Step 5: Serve cold.

Gooey Butter Cake

Serves 10

Cake

• 3 Tbs Whole Milk, at room temperature
• 2 Tbs Lukewarm Water
• 1 Envelope Rapid Rise Instant Yeast
• 6 Tbs Unsalted Butter, at room temperature
• 3 Tbs Sugar
• 1 tsp Salt
• 1 Large Egg
• 1 3/4 Cups All-Purpose Flour

Topping

• 3 Tbs and 1 tsp Light Corn Syrup
• 2 Tbs Water
• 2 1/2 tsp Vanilla Extract
• 12 Tbs Unsalted Butter, at room temperature
• 1 1/2 Cups Sugar
• 1/2 tsp Salt
• 1 Large Egg
• 1 Cup and 3 Tbs All-Purpose Flour
• Powder Sugar, for garnish

Step 1: In a small bowl, whisk together 3 Tbs room temperature milk, lukewarm water, and the yeast until the yeast is dissolved. Set this aside for 10 minutes, or until the yeast becomes foamy.

Step 2: In the large bowl of a stand mixer fitted with the paddle attachment, cream together the 6 Tbs room temperature butter, 3 Tbs sugar, and 1 tsp salt until the mixture is a pale yellow color. Scrape down the sides of the bowl and add the egg. Mix on low until the egg is incorporated.

Step 3: Alternately add about 1/3 of the 1 3/4 Cups flour and the milk/yeast mixture, scraping down sides of bowl between each addition. Once all of the flour and all of the milk/yeast mixture has been added, mix the dough on medium speed for 10 minutes.

Step 4: Once mixed, press the dough into an ungreased 9×13 baking dish. Cover the dish with plastic wrap and set aside in a warm, dark place for 3 hours.

Step 5: Once the dough has risen, preheat the oven to 350 degrees.

Step 6: In a small bowl, mix together the 3 Tbs and 1 tsp Light Corn Syrup, 2 Tbs water, and the 2 1/2 tsp Vanilla Extract. Using an electric mixer with a paddle attachment, cream together the 12 Tbs butter, 1 1/2 cups sugar and 1/2 tsp salt until light and fluffy, 5 to 7 minutes. Scrape down the sides of the bowl and beat in the egg.

Step 7: Once the egg is fully incorporated, alternately add about 1/3 of the 1 Cup flour and the corn syrup mixture, scraping down sides of bowl between each addition.

Step 8: Once the flour and corn syrup mixture has been fully incorporated, spoon the topping in large dollops over the risen dough in the baking pan and spread it out into an even layer.

Step 9: Place in the hot oven and bake for 35-45 minutes. The cake will rise and fall in waves and have a golden brown top but will still be liquid in the center. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

Fun Facts about Missouri: 1. Missouri was named after a tribe of Sioux Indians called the Missouris. While often mistranslated as “muddy water,” the word actually means “town of the large canoes.” 2. Famous Missourian writers include T.S. Eliot, Maya Angelou, Mark Twain, Tennessee Williams, and Sara Teasdale. 3.  With more than 6,000 known caves, Missouri’s also known as The Cave State. Richland, Missouri, is the only city in the U.S. with a cave restaurant. 4. The 1904 World’s Fair in St. Louis introduced the masses to a number of new treats, including the waffle cone, cotton candy, iced tea, and Dr Pepper. 5. Missouri is also home to the most destructive tornado in U.S. history. The Tri-State tornado, which set down on March 18, 1925, killed 695 people, injured 2027 people, and demolished an estimated 15,000 homes throughout Missouri, Illinois and Indiana. Annapolis, Missouri, was 90 percent destroyed. 6. Aunt Jemima pancake flour was invented in St. Louis in 1889. It was the first ready-mix food to ever be sold commercially.

Maine’s Date of Statehood – March 15th, 1820

One of my favorite things about visiting the beach is getting to enjoy fresh seafood. So, if seafood is what you are after, Maine is the place to be! With miles and miles (and MILES) of coastline, you’d be hard pressed to find a better place to sample the glorious bounty of the ocean. This simple indoor clam bake has EVERYTHING; clams, mussels, shrimp, lobster, corn, and potatoes. And, since it is cooked in simple salted water, the flavor of these treasures really shines. I honestly think it’s the best lobster tail I have ever had. Cheers to Maine!

Tips and Tricks

1. When choosing clams and mussels, look for unbroken shells that close when they are tapped. If an open clam or mussel does not respond, it is most likely dead and should be thrown away.
2. Be sure to gently scrub the outside of the clams and mussels (and remove the beard) to get rid of any grit. To remove the beard from a mussel, grasp it and pull towards the hinge of the shell.
3. Allow the clams and mussels to soak in clean, cool water for 20-30 minutes before cooking. This allows the bi-valves to cycle out the sand as they breathe, resulting in less gritty seafood.
4. This recipe originally calls for 2 whole lobsters but, honestly, it’s just not worth the incredible expense and messy deconstruction. I recommend getting lobster tails and, if you can, precooked lobster claws. At my grocery store, whole live lobsters were about $30 EACH while lobster tails were $9.99 each and the claws were about $0.75 each.

Stove-Top Maine Clambake

Serves 2-4

• 1 lbs. Small Red Potatoes, scrubbed but left whole
• 2 Tbs of Coarse Sea Salt
• 2 Lobster Tails
• 4 Pre-Cooked Lobster Claws
• 20 Littleneck Clams, scrubbed well and soaked in cool, clean water
• 2 Ears of Corn, shucked and halved
• 2 lbs. Mussels, debearded, scrubbed well, and soaked in cool, clean water
• 1 lbs. Raw Large Shrimp, shell-on
• 1 Sticks of Melted Salted Butter, divided
• 1 Lemons, quartered

Step 1: Fill the bottom of a large, 16-quart stock pot with 3 inches of water. Add the 2 Tbs of salt and the scrubbed potatoes. Place the pot on the stove and turn the heat to high. Cover and bring the water to a rapid boil.

Step 2: Once boiling, cook the potatoes for 10 minutes.

Step 3: Add the corn, cover, and cook for 5 minutes.

Step 4: Add all the seafood, cover, and cook for 5-7 minutes, shaking the pot occasionally, or until the lobster shells are bright red, the shrimp are pink, and the clams and mussels have opened. Remove the seafood, potatoes, and corn from the pot and arrange on a plate or serving bowl. You can cook any unopened clams and mussels for an addition couple of minutes, but if they do not open, just throw them away.

Step 5: Serve hot with individual dishes of melted butter for dipping and lemon wedges.

Blueberry Salad

Serves 4

Dressing

• 1/4 Cup Orange Juice
• 1/4 Cup Extra-Virgin Olive Oil
• 2 Tbs Champagne Vinegar
• 1 Medium Shallot, minced
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Salad

• 1 Package Spring Mix Lettuce
• 1 1/2 Cups Fresh Blueberries
• 1/2 Red Onion, peeled and thinly sliced
• 6 Large Leaves of Fresh Basil, chopped
• 1/4 Cup Slices Almonds

Step 1: In a small bowl, whisk together the orange juice, olive oil, champagne vinegar, minced shallot, salt, and pepper. Set aside.

Step 2: In a large bowl, toss together the lettuce, blueberries, red onion, chopped basil and almonds until well combined.

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

Fun Facts about Maine: 1. Approximately 40 million pounds of lobster is caught off the coast of Maine, accounting for nearly 90% of the country’s supply. 2. 99% of the blueberries produced in the US come from the Pine Tree State. 3. No one knows exactly how Maine got its name; its etymology is something of a mystery. Some believe it was shorthand for the “mainland,” used by sailors differentiating it from islands off the state’s coast. Others believe it was named for the French province of Maine. 4. Maine has its own desert, which spans 40 acres outside the town of Freeport. Though its silt hills are now a popular tourist attraction, the desert originally developed as a result of over-farming in the area. 5. Most of horror writer Stephen King’s books are set in Maine. A native Mainer, King has set novels like Pet Cemetery, It, and Salem’s Lot in small Maine towns. He wrote his first novel, Carrie, while working as a teacher in Bangor, Maine. 6. Founded in 1794, Bowdoin College is the oldest college in Maine. Its famous alumni include renowned poet Henry Wadsworth Longfellow and writer Nathaniel Hawthorne.

Alabama’s Date of Statehood – December 14th, 1819

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried…” Isn’t that the truth! Those words from Bubba Blue to Forrest Gump in the wildly popular movie of the same name ring true to any fan of the tasty shellfish. Besides winning many an Oscar, the movie Forrest Gump also launched a very successful chain of seafood restaurants around the world called the Bubba Gump Shrimp Company. It is from their cookbook that we get our Alabama Shrimp Bake, a delicious and EASY seafood creation with fresh lemons and a tasty butter-based sauce! Add some slow cooked okra and tomatoes and a side of southern style cornbread for dipping, and you have a meal fit for a king! Or, at least a shrimp boat captain.

Tips and Tricks

1. Fresh gulf shrimp are best for this. But, if you can’t get that, frozen shrimp works just fine. In fact, the shrimp you usually find at your grocery store seafood counter is just the same frozen shrimp only thawed.
2. You can use peeled or unpeeled shrimp for this dish. I like to buy the EZ Peel frozen shrimp because they are cheapest and just peel them at home.
3. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.
4. Fresh or Frozen Okra can be used for this. Just don’t use canned or pickled okra.

Alabama Shrimp Bake

Serves 4

• 1/2 Cup Butter, melted
• 1/3 Cup Lemon Juice
• 1/3 Cup Worcestershire Sauce
• 1/2 Tbs Salt
• 1/2 Tbs Freshly Ground Black Pepper
• 1/2 tsp Dried Rosemary
• 1/8 tsp Cayenne Pepper
• 1/2 Tbs Hot Sauce
• 2 Large Cloves of Garlic, peeled and minced
• 1 lbs. Raw Jumbo Shrimp
• 1 Lemon, thinly sliced
• 1/2 Medium White Onion, peeled, halved, and thinly sliced

Step 1: Preheat the oven to 400 degrees.

Step 2: In a small bowl, whisk together the melted butter, lemon juice, Worcestershire sauce, salt, black pepper, rosemary, cayenne pepper, hot sauce, and garlic and set aside.

Step 3: Rinse the shrimp with cold water, drain well, and pat dry. In a large baking dish, lay down a layer of sliced onions. Place the shrimp on top of the onions in a single layer. Lastly, cover the shrimp with a layer of sliced lemons.

Step 4: Pour the butter mixture over the shrimp.

Step 5: Place the pan on the oven and bake uncovered for 20-25 minutes or until shrimp turn pink.

Step 6: Serve hot.

Smothered Tomatoes and Okra

Serves 4

• 2 lbs. Okra, caps removed and chopped
• 2 Yellow onions, peeled and chopped
• 2 Large Tomatoes, chopped
• 4 Large Cloves of Garlic, peeled and minced
• 1/4 Cup Vegetable Oil
• 1/2 tsp Salt
• 1/2 tsp Cayenne Pepper

Step 1: Place a large pot over medium heat. Once the pot is heated, add the vegetable oil. When the oil starts to shimmer, add the okra, onions, tomatoes, garlic, salt, and cayenne pepper.

Step 2: Reduce the heat to low and cook for an hour and a half, stirring occasionally. If the vegetables look dry, add some hot water.

Step 3: Serve hot.

Southern Cornbread

Serves 8

• 1 Tbs Butter
• 2 Eggs
• 2 Cups Buttermilk
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Baking Soda
• 2 Cups Stone-Ground White Cornmeal

Step 1: Place the 12-inch cast-iron skillet into the cold oven. Preheat oven to 450 degrees.

Step 2: Combine the eggs and buttermilk in a small bowl and whisk together well with a fork.

Step 3: In a medium bowl, mix the sugar, salt, baking soda, and cornmeal until well combined. Stir egg mixture into the dry ingredients, beating just until dry ingredients are moistened.

Step 4: Carefully pull the skillet from the oven. Place the butter in the pan and swirl the pan to coat it. Quickly transfer the batter to the hot skillet and return skillet to the oven.

Step 5: Bake until golden brown and pulling away from the skillet, 20 to 25 minutes. Serve hot.

Fun Facts about Alabama: 1. It is a Class-B felony in Alabama to Wrestle a Bear. 2. Alabama was the first state to declare Christmas a legal holiday in 1836. The federal government eventually followed suit and declared December 25 a public holiday in 1870. 3. Windshield wipers were invented in Alabama. In the winter of 1903, Alabaman Mary Anderson visited New York and while in a streetcar she watched how the motorman had to leave the vehicle and wipe the snow and sleet from the windshield. As a solution, Anderson came up with the idea for a swinging arm device with a rubber blade that the driver could use inside the vehicle. 4. Alabama was actually the first place to celebrate Mardi Gras. New Orleans has a well-publicized history with Mardi Gras, but the first celebration actually took place in Mobile, Alabama. According to the Mobile Area Chamber of Commerce, the city’s first Mardi Gras celebration was in 1703, just a year after the city was founded (fifteen years before New Orleans was founded).

Illinois’s Date of Statehood – December 3rd, 1818

When talking about making something that honors the great city of Chicago, it was a toss-up between the Italian beef sandwich and the deep-dish pizza. In the end, I couldn’t think of anything more iconic to a city (aside from a Philly cheese steak, of course) than a real-deal Chicago deep dish pizza. And boy, am I glad I did. This has been a household favorite so far and I can see these pizzas being made MANY times in the future. If you’re going to eat pizza with a knife and fork, THIS is the way to go!

Tips and Tricks

1. You can use shredded mozzarella cheese and the end result will be just fine. But if you REALLY want a delicious pie, but the fresh, slices mozzarella and lay down a THICK layer.
2. Don’t skip the draining step with the crushed tomatoes. It is important to get as much moisture out as possible. When the tomatoes are draining in the fine mesh strainer, gently tap on the strainer. It’ll help the water drip out.
3. Also, don’t skip the resting step. The pizza has to cool a little and set up, or it’ll be impossible to cut and get out of the pan.
4. You can add any toppings you want, under the sauce. Just make sure, if they are wet, that you dry them off first. For example, I made a pineapple pizza with a can of pineapple chunks. I took the fruit pieces out of the juice and patted them as dry as possible before adding them to the pizza.

Chicago-Style Deep Dish Sausage Pizza

Makes 2, 9-inch Deep Dish Pizzas

Dough

• 2 2/3 Cups All-Purpose Flour
• 2/3 Cup plus 2 Tbs Lukewarm Water
• 1/4 Cup plus 2 tsp Corn Oil
• 1 Envelope Rapid Rise Instant Yeast
• Pinch of Sugar
• Pinch of Salt
• 1 Tbs Corn Oil, to grease the proofing bowl

Pizza

• 16 oz. Sliced Mozzarella
• 2 Large Links Mild Italian Sausage, raw with casing removed and chopped
• 1 Can (28 oz) Crushed Tomatoes
• 2 tsp Dried Basil
• Grated Parmesan Cheese, to sprinkle over the top

Step 1: Start by making the dough. In the large bowl of a stand mixer, dissolve the yeast and the pinch of sugar into the lukewarm water. Allow the yeast to bloom for 10 minutes.

Step 2: Add half of the flour, the 1/4 cup plus 2 tsp corn oil, and the pinch of salt to the yeast water. Mix on lower until a smooth batter is formed. Then, add the rest of the flour and mix on low until the dough comes together into a smooth ball, no more than 2-3 minutes.

Step 3: Place the 1 Tbs corn oil into a large clean bowl and swish it around to coat the inside. Place the dough ball into the greased bowl and turn it over as few times to coat the dough in oil as well. Cover the bowl with plastic wrap and place in a warm, dark place for 1 1/2 hours or until doubled in bulk.

Step 4: When the dough has about 40 minutes left to rise, open the can of crushed tomatoes and pour it into a finer mesh strainer that has been set over a large bowl. Allow as much water to drain away as gravity will allow.

Step 5: Move the two racks of your oven to the very bottom and very top positions. Place a pizza stone, if using, on the bottom rack. Place a sheet of heavy-duty aluminum foil on the top rack and preheat the oven to 500 degrees.

Step 6: Once the dough has doubled and the oven is hot, take the dough ball and punch it down and divide it into 2 equal portions. Grease JUST the bottoms of 2 9-inch cake pans with more corn oil or cooking spray.

Step 7: Take 1 dough portion and press it into the greased pan until the bottom is evenly covered and you can pinch the dough up the sides to make a paper-thin lip about 1 1/2 inches tall all around.

Step 8: Lay a thick layer of overlapping mozzarella slices on the bottom of each pan until they are covered. Then, add a layer of uncooked sausage to each pizza. Sprinkle each pizza with an equal amount of dried basil. Take half of the crushed tomatoes and spread it out evenly over 1 pizza, making sure that everything is covered in sauce. Repeat this with the other pizza. Sprinkle Parmesan cheese over the top of each pizza.

Step 9: Turn the oven down to 450 degrees and place the pans directly onto the pizza stone.

Step 10: Bake for 35 minutes. If the pizza starts to burn, cover with aluminum foil and continue to bake.

Step 11: Once baked, remove from the oven and allow it to sit, undisturbed for 5 minutes.

Step 12: Serve hot with a knife and fork.

Green Salad with Grapes, Feta, and an Orange Vinaigrette

Serves 4

Salad

• Spring Salad Mix
• 1 Cup Sugar Snap Peas, cut into strips
• 1 Cup Red Grapes, halved
• 1/2 Cup Crumbled Feta Cheese

Dressing

• 5 Tbs White Wine Vinegar
• 5 Tbs Orange Juice
• 2 Tbs Extra Virgin Olive Oil
• 1 Tbs Sugar
• 1/2 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 tsp Italian Seasoning

Step 1: In a small bowl, whisk together the white wine vinegar, orange juice, olive oil, sugar, salt, pepper, and Italian seasoning until well combined and the sugar and salt are dissolved.

Step 2: Gently toss together the salad greens, sugar snap peas, red grapes and feta until mixed.

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

Fun Facts about Illinois: 1. Illinois was the first state to ratify the 13^th amendment to abolish slavery. 2. The Ice Cream Sundae originated in Evanston, IL. 3. The Nabisco factory in Chicago is the world’s largest bakery in the world at 1,800,000 square feet! 4. Aurora is known as the City of Lights because it was the first U.S. city to use electric street lighting throughout the entire city. 5. The term “jazz” was coined in Chicago in 1914 by Benny Goodman and Gene Krupa.

Mississippi’s Date of Statehood – December 10th, 1817

Mississippi and Louisiana aren’t just neighbors, they are close cousins. Their proximity to the Gulf of Mexico and their shared Cajun heritage makes for some tasty culinary crossovers! You might think of Etouffee as a distinctly New Orleans bowl of deliciousness, but Mississippi has their own claim on this tasty dish, made with Mississippi gulf shrimp, of course. Paired with a light and crisp salad, this dinner is as down home as you can get!

Tips and Tricks

1. If you can get fresh shrimp (particularly fresh gulf shrimp,) that is the way to go. But, if you are getting shrimp from your local grocery store, frozen shrimp will work just fine.
2. There is no need to buy the unfrozen shrimp at the grocery store seafood counter. Often, those are simply the same frozen shrimp they carry in the freezer section, just already thawed. Buy the frozen shrimp and thaw at home.
3. For the best rice results, remember to let it rest, covered and off the heat, for 5 minutes or so after you’ve cooked and fluffed it with a fork. This allows the rest of the water to be absorbed and leaves you with fluffy, soft rice!
4. There are two different types of paprika; sweet and smoked. For most recipes, I prefer Hungarian Sweet paprika over smoked paprika, unless the recipe specifically calls for the smoked variety. I think smoked paprika’s flavor can easily overwhelm more delicate dishes.

Shrimp Etouffee

Serves 4

• 1 lb. Mississippi Gulf Shrimp, peeled and deveined
• 1 Cup Uncooked White Rice, prepared per package instructions and set aside
• 8 Tbs Butter
• 1 Medium Yellow Onion, peeled and chopped
• 1 Red Bell Pepper, stem and seeds removed and chopped
• 1 Large Cloves of Garlic, peeled and diced
• 1 tsp Sweet Paprika
• 1 Can (10.5 oz.) Cream of Mushroom Soup
• 1 Cup of Water
• 1/4 tsp Salt and
• 1/4 tsp Freshly Ground Pepper

Step 1: Place a large soup pot over medium heat. Once hot, add the butter and allow to melt. Once melted, add the chopped onion, red bell pepper, and garlic. Stir to thoroughly combine.

Step 2: Reduce the heat to low and cook for 20-30 minutes, stirring frequently, until the vegetables are very soft and the onions start to turn a gold brown.

Step 3: Add the paprika, salt, and pepper and stir to thoroughly combine. Cook for 30 seconds, stirring constantly.

Step 4: Increase the heat to medium-low and add the cream of mushroom soup and 1 cup of water. Bring the liquid to a simmer and cook for 15 minutes, stirring occasionally, until the mixture is golden brown.

Step 5: Add the shrimp to the pot and stir gently to combine. Cook for 10 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.

Step 6: Taste and add any additional salt and pepper, as desired. Remove the pot from the heat, cover, and let stand for 10 minutes.

Step 7: Serve the etouffee over rice.

Apple and Almond Salad with Honey-Mustard Vinaigrette

Serves 4

Salad

• 1 Package Spring Mix Salad Greens
• 1 Gala Apple, cored and chopped
• 1 Granny Smith Apple, cored and chopped
• 1 Cup Sliced Almonds
• 2 Tbs Sunflower Seeds
• 1/3 Cup Dried Cranberries

Dressing

• 1/4 Cup Extra Virgin Olive Oil
• 4 Tbs Apple Cider Vinegar
• 2 Tbs Honey
• 1 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Step 1: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

Step 2: In your serving bowls start with a bed of spring mix lettuce and then evenly distribute the apples, almonds, sunflower seeds, and dried cranberries in each of the bowls.

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

Fun Facts About Mississippi: 1. Root beer was invented in Biloxi in 1898 by Edward Adolf Barq, Sr. of Biloxi Artesian Bottling Works. 2. Mississippi has more churches per capita than any other state in the country. 3. The 13th Amendment, which abolished slavery in 1865, was not ratified by Mississippi until 2013. In 1995, lawmakers had finally voted to ratify the amendment, but the paperwork was never sent to the U.S. Archivist to be made official. 4. The term “teddy bear” originated in Mississippi when President Theodore Roosevelt refused to kill a trapped bear during a hunting trip near Onward, Mississippi in 1902. A Brooklyn candy shop owner saw a political cartoon depicting Roosevelt and the bear and was inspired to create a stuffed animal that he called “Teddy’s Bear.” 5. Legendary puppeteer Jim Henson was born in Greenville and spent his childhood in Leland, Mississippi. The town still honors Henson’s Mississippi roots with the Birthplace of Kermit the Frog Museum and the Rainbow Connection Bridge. 6. Pine Sol, the cleaning and deodorizing product, was developed in 1929 by chemist Harry A. Cole, who lived in a pine forest near Jackson, Mississippi. 7. In 2002, 48-year-old marathon swimmer Martin Strel swam the entire length of the Mississippi River. The 2,414-mile swim took a total of 68 days to complete.