Category Archives: Snack

Smoked Salmon Dip – Alaska

 We’ve talked before about Oncorhynchus tshawytscha, a.k.a. King Salmon, a.k.a Chinook salmon, the state fish of Alaska. Salmon is loaded with omega-3 fatty acids which may aid in heart health,

Smoked Salmon Dip - Alaska

 

reduce inflammation and reduce the risk of stroke.

We especially love the flavor of smoked salmon. We’ve been buying Costco’s Alaskan version for several years now (they also carry Norwegian smoked salmon). Wild caught, it contains no artificial colors or preservatives. We took a few liberties with Ina Garten’s

Smoked salmon dip Smoked Salmon Dip. Double this recipe if you’re having a party, otherwise, it’s the perfect amount for a pre-dinner nibble with some raw veggies and crackers.

Rising over 20,000 feet, Denali is North America’s tallest mountain. Sitting amid 9,400 square miles of parkland, this jewel in the national park system is bigger than the state of New Hampshire and contains only one road.

Smoked Salmon Dip

  • Servings: 10
  • Time: 15 min.
  • Difficulty: easy
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Ingredients

  • 4 ounces cream cheese, softened
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 2 ounces smoked salmon, diced
  • Salt
  • Pepper

Instructions

 In a medium bowl with a hand mixer, mix cream cheese with yogurt until smooth. Add lemon juice and horseradish. Mix again. With a wooden spoon, add salmon and mix until incorporated. Add salt and pepper to taste. Serve chilled with crudité and crackers.

Hawaiian Donuts: Leonard’s Bakery Malasadas

Malasadas are the Hawaiian donut you never met but will instantly love. Leonard’s Bakery in Honolulu has been making these sugary orbs of goodness since the 1950s. Originally a Portuguese

Malasadas - Hawaii

confection, these treats jumped two oceans as well as the vast expanse of North America when sugar cane and pineapple workers from Portugal immigrated to Hawaii. Created to celebrate Fat Tuesday, now you can find malasadas throughout the year and all over the Hawaiian Islands. If you are driving in Hawaii and see a food truck with a long line of people, pull a U-turn and check it out, they could be selling malasadas.

What makes malasadas different than donuts is the rich batter, fortified with eggs and half and half. The basic recipe we have used here from Leonard’s is plain sugar but on Hawaii you can find malasadas filled with all sorts of custards, including vanilla, chocolate and coconut. Super ono! Malasadas are a bit time consuming as they have to rise twice but if you make them, you will be the rock star of your household and neighborhood — if you dare give some away.

While in Hawaii, don’t miss the USS Arizona Memorial, including the Pearl Harbor Visitor Center. This is one of the most heavily visited sites in Hawaii and is a very moving memorial to the sailors and service people who died there.

Leonard’s Bakery Malasadas

  • Servings: 12
  • Time: 3 hrs.
  • Difficulty: moderate
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Ingredients

  • 1 package dry yeast
  • 1 ½ cups sugar, divided
  • 3 eggs
  • 2 tablespoons butter, melted
  • ½ cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 4 cups bread flour, sifted
  • Canola oil (for frying)

Instructions

Combine yeast,  one teaspoon sugar and two tablespoons of warm water in a small bowl. Set aside until foamy.

In the bowl of a stand mixture with the paddle attachment, beat eggs. Add yeast mixture, ½ cup sugar, butter, milk, half and half, and salt. Beat until combined. Add sifted flour gradually and mix until dough is smooth and elastic (it will be quite sticky). Transfer to a clean bowl coated with vegetable oil. Cover with a tea towel and let rise in a warm place for 90 minutes or until doubled in size.

On a lightly floured surface, roll dough into a 12-inch square, so the dough is about ½ inch thick. Cut the dough into 12 3-inch squares (alternatively, you can make smaller, round malasadas by cutting the dough into 24 pieces). Place each dough piece on an individual square of parchment paper on two baking sheets at least 3 inches apart. Cover with a tea towel and let rise in a warm place again, for approximately one hour.

Heat oil to 350 degrees. Place remaining sugar in a large mixing bowl. Working in batches, remove dough from parchment paper and drop gently into hot oil. Cook for 2 to 3 minutes on each side or until golden brown. Transfer to a wire rack to cool. Toss in sugar when cool enough to handle. Serve while warm.

Mash Up Fun: Chile Relleno Eggrolls – Colorado

Everyone likes chile relleno and who doesn’t like eggrolls? Combine the two, and you’ve got a chile relleno eggroll. As ethnic foods go, it’s as mashed up as America. A traditional Tex-Mex dish, chile relleno is

Chile Relleno Eggrolls - Colorado

a usually a poblano pepper, stuffed with cheese, covered with an egg batter and then fried. The chile relleno eggroll, a Denver dish, features all of the cheesy goodness of chile relleno within the crispy confines of an eggroll wrapper. Chile Relleno EggrollsWe used sweet mini peppers as two of these fit nicely in the eggroll dough. We used Monterey Jack cheese but feel free to use cheddar, havarti or whatever is your favorite.

We thought these would be more challenging to make and were surprised by how easy they were. The trickiest part is wrapping the eggroll, but it’s a breeze if you follow our video tutorial (see our Instagram video here).

You only have a few more weeks to check out “Star Wars and the Power of Costume” exhibit at the Denver Art Museum, closing April 2, 2017.

Chile Relleno Eggrolls

  • Servings: 4
  • Time: 20 min.
  • Difficulty: easy
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Ingredients

  • 8 sweet mini peppers, 2 inches or less
  • 4 eggroll wrappers
  • Monterey Jack cheese, cut into sticks
  • Water in a ramakin
  • Vegetable oil

Instructions

Cut stem from peppers. Make a small slice vertically down each pepper (do not cut in half) and remove seeds. Stuff with a chunk of Monterey Jack cheese, enough to fill the cavity of the pepper. Lay eggroll wrapper out like a diamond. Place two peppers on the dough horizontally, leaving a half inch of eggroll dough on either side. Apply water along the bottom two edges. Fold bottom point up. Fold in edges. Apply water so that edges adhere to dough. Roll rest of eggroll up tightly like a cigar and apply water to remaining point until it adheres to the dough. Repeat with remaining peppers. Cook in vegetable oil heated to 350 degrees until golden brown, approximately 8 minutes. Drain on paper towels. Eat as soon as eggrolls are cool enough to handle while cheese is still gooey.

Deviled Eggs with Crab – Delaware

We here in the StateEats Kitchen love our party foods. Whether it’s flatbread, chicken wings, potato skins or even toasted ravioli, we’ve

Deviled Eggs with Crab - Delaware

always said we could eat an entire meal of just appetizers. Lucky for us, the big game is this weekend where we intend to do just that.

Deviled eggs are a standard at football parties across the country but deviled eggs with crab? Oh, that brings it up to a whole new level. This is a more decadent deviled egg with a nod to the First State’s most cherished product that brought in a dockside value of $3.76 million in 2014. We used sriracha mustard to amp up the spice but if you can’t find it, just use equal parts Dijon and sriracha sauce, or skip the sriracha altogether if you don’t want the heat.

Check out the Johnson Victrola Museum in Dover. This small but quirky museum is named for Delaware native Eldridge Reeves Johnson, who founded the Victor Talking Machine Company.

Deviled Eggs with Crab

  • Servings: 6-12
  • Time: 20 min.
  • Difficulty: easy
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Ingredients

  • 6 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha mustard
  • 1 tablespoon dill pickle relish
  • 1 tablespoon chives, chopped
  • 4 ounces lump crabmeat
  • Salt and pepper to taste
  • Old Bay seasoning (for topping)
  • Chive tops (for topping, optional)

Instructions

Slice eggs in half lengthwise. Scoop out egg yolks and place in small mixing bowl. Add mayo, mustard, relish and chives. Mix well. Gently add in lump crabmeat and stir just until incorporated. Add salt and pepper to taste. Spoon the mixture back into the egg whites. Top with Old Bay seasoning and chive tops if using.

Cheese Crisps – Arizona

We’ve talked before about Arizona’s unique state symbols. Any state that has an official march song, an official state neckwear and an official state fossil also needs an official state snack. We suggest Cheese Crisps.

Cheese Crisps - Arizona

Purportedly first invented in Tuscon at El Charro Cafe, this tasty treat is sort of an open faced quesadilla. It works best with thin flour tortillas so leave those thick tortillas for your burritos and fajitas. Use whatever cheese you like — we used a combo of cheddar and asiago — and top with mild (or spicy if you dare) chili peppers.

Check out the array of night programs at Saguaro National Park with two distinct districts, each outside of Tucson, including moonrise hikes, night walks, and star parties.

Cheese Crisps

  • Servings: 2
  • Time: 30 min.
  • Difficulty: easy
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Ingredients

  • 2 flour tortillas
  • 2-3 teaspoons butter
  • 2 cups grated cheese (we used cheddar and asiago)
  • ¼ cup anaheim or poblano chili pepper, chopped

Instructions

Lightly butter both sides of tortillas. Place them on a wire rack and then place on top of baking sheet. Place in 350 degree oven for 10-15 minutes or until tortillas are crisp and beginning to brown. Remove from oven and place one cup of grated cheese on each tortilla and then add chopped chili peppers. Change to broil setting and then return tortillas to oven until cheese is melted and bubbling on the edges.

 

 

Show Me the Gerber Sandwich – Missouri

St. Louis loves their regional specialties including toasted ravioli and gooey butter cake, but now comes the Gerber Sandwich. This sandwich, first created by Ruma’s Deli and supposedly named after a

Gerber Sandwich

customer, is nothing more than an open faced ham and cheese on garlic bread with a sprinkling of paprika to jazz it up. The entire thing is broiled so the bread gets brown and toasted and the cheese gets warm and melted. Fancy? No. Delicious? Yes.

What kind of ham? Doesn’t matter, use whatever is on sale at the deli. What kind of cheese? In St. Louis, provel is used (a processed cheese food that is a combination of Swiss, provolone and cheddar), but because it is hard to find outside the region, we used provolone. The StateEats Kitchen churned these out for a few days last week and we were met with nothing but raves and kudos.

Check out the Missouri Botanical Garden’s Garden Glow, a magnificent holiday light display, featuring a million lights and unique installations, now through January 1.

Gerber Sandwich

  • Servings: 1 sandwich
  • Time: 10 min.
  • Difficulty: easy
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Ingredients

  • 4 or 6 inch section of French or Italian bread
  • 2-3 teaspoons butter
  • 1 clove of garlic, minced
  • 2-4 slices of ham
  • 2 slices Provolone cheese
  • Paprika

Instructions

Slice French bread long ways. In a small dish, mash garlic with butter. Spread on bread. Add ham, then cheese. Top with a sprinkle of paprika. Broil open faced on top rack of oven until cheese is melted and just begins to brown.

Beat the Heat: Huckleberry Lemon Ginger Yogurt Pops – Montana

Montana is huckleberry central and late July to August is prime huckleberry season. We’ve talked before about how huckleberries are so venerated in the state that the legislature passed a law  in 2007 that made it illegal to label a product huckleberry if it contains any other fruit. A close cousin to the blueberry, this delectable fruit grows best between elevations of 3,500 and 7,000 feet, in forests with about 50 percent tree cover.

Huckleberry Lemon Ginger Yogurt Pops - MT

We decided with this hot weather that we had to make frozen yogurt pops and came up with this winning flavor combination. Don’t worry if you can’t find huckleberries, just sub in blueberries, the flavor is very similar. This recipe yields about 2 cups of batter, enough for 6 small pops, or 4 large.

Glacier National Park is one of the jewels in the country’s park system. With over 1,500 square miles, 700 lakes, and 175 mountains, the park is replete with fishing, boating, hiking and camping opportunities.

Huckleberry Lemon Ginger Yogurt Pops

  • Servings: 6 small pops
  • Time: 45 min.
  • Difficulty: easy
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Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • 1 knob of ginger, peeled and sliced
  • 1 heaping cup huckleberries
  • Zest from one lemon
  • Juice from 1 lemon
  • 1 cup Greek yogurt 

Instructions

In a small pan, combine sugar and water. Heat over medium until sugar is dissolved. Remove from heat, add ginger. Set aside until cool, then refrigerate. In the meantime, in the bowl of a food processor, process huckleberries until smooth. Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree. When simple syrup is cold, remove from refrigerator, discarding ginger slices. Add simple syrup to puree, then add yogurt. Pour mixture into molds. Freeze for at least 4 hours or until hard.

Smoked Salmon and Potato Salad Wraps – Alaska

As mentioned last week, we recently spent a fabulous two weeks in Scandinavia. We ate our way through Denmark, Sweden and Norway. Boy, did we eat.

The Danish enjoy their smørrebrød, which are open faced sandwiches,  usually on buttered rye bread or a hearty brown bread.

Smørrebrød from Denmark
Smørrebrød from Denmark

As you can see, the Danish have elevated the presentation so that this becomes so much more than just a boring old sandwich.

The Swedish love their lingonberries. We of course had to have meatballs with lingonberries, a very traditional dish. We loved the

Swedish Meatballs with Lingonberries
Swedish Meatballs with Lingonberries

contrast between the creamy sauce on the meatballs and the tart zing of the lingonberries, which taste similar to cranberries. We’ve also talked before about Norwegian lefse, a soft potato crepe, and we saw that on many menus.

But one item that all of these countries had in common was their love for smoked salmon. We saw it on breakfast buffets, on smørrebrød at lunch, and even on dinner menus, like in this wrap.

Smoked salmon and potato salad wrap

We first encountered this simple yet delicious combination on a train of all places, and knew we had to recreate it with Alaskan smoked salmon. Salmon is a good-for-you protein, loaded with omega-3 fatty acids which may aid in heart health, reduce inflammation and reduce the risk of stroke. Look for wild caught salmon rather than farm raised salmon which may contain contaminants.

Mendenhall Glacier is less than 30 minutes away from Juneau, Alaska. This very accessible glacier is 12 miles long, boasts six hiking trails and is part of Tongass National Forest.

Smoked Salmon and Potato Salad Wraps

  • Servings: 1
  • Time: 5 min.
  • Difficulty: easy
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Ingredients

  • 2-3 ounces smoked salmon
  • 1/3 cup potato salad
  • 1/2 cup arugula
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup diced red pepper (optional)
  • 1 spinach wrap or flour tortilla

Instructions

In the middle of a wrap or tortilla, spread salmon lengthwise, then add potato salad, arugula, cherry tomatoes and diced pepper (if using). Fold in ends, then roll up the wrap. Slice on the diagonal.

Bar Food is for Lovers: Sweet and Savory Peanuts – Virginia (vegan)

We don’t know about you, but when we think of the foods of Virginia, two things come to mind: Smithfield ham (which is a type of country ham protected by state law and only produced in the town

Sweet and Savory Peanuts - Virginiaof Smithfield) and peanuts. There are actually thousands of peanut cultivars but the four main groups grown in the U.S. include Spanish, Runner, Valencia and Virginia. Virginia peanuts are mostly grown in southeastern Virginia but also in the Carolinas. Virginia peanuts are prized because they are bigger than the other types.

For those who love sweet and salty snacks to go with a beer or cocktail, this recipe will deliver. Just try to keep yourself from eating too many at once, we found them totally addictive. You’ve been warned.

Enjoy the wildflowers on the historic Skyline Drive which covers 105 miles through Shenandoah National Park. Be sure to allow enough time for checking out the visitor center, hiking, exploring neighboring towns, and of course, eating.

Sweet and Savory Peanuts

  • Servings: 10
  • Time: 25 minutes
  • Difficulty: easy
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Ingredients

  • 1/4 cup + 1 tablespoon agave syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper (up to ¼ teaspoon if you like spicy)
  • 1 ½ cups lightly salted Virginia peanuts
  • 2 tablespoons sugar

Instructions

In a large bowl, place agave syrup and spices (everything except the sugar). Stir until well blended. Add peanuts and stir to coat. Spread peanut mixture evenly on a baking sheet lined with parchment paper and bake at 350 degrees, stirring every five minutes for 20 minutes or until nuts are caramel brown. Remove from oven and sprinkle on sugar, then toss with spatula until nuts are fully coated. Let cool. Break up into smaller pieces and store in an airtight container.

Get Crunchy: Vegan Maple Pecan Cherry Granola – Vermont

If never made homemade granola, we’re here to tell you it’s the simplest thing ever. Besides that, you have the added bonus of being able to control the ingredients, especially the sugar. This recipe uses

Vegan Maple Pecan Cherry Granola - Vermont

Vermont’s most famous and favorite product – maple syrup. We’ve told you before how Vermont leads the states in producing maple syrup and how maple is the official flavor of the Green Mountain State.

We’ve been making this granola recipe for years and it’s a big hit whenever we have company. We are partial to pecans and dried cherries but you can use whatever nuts and dried fruit you prefer – almonds, pumpkin seeds, raisins, cranberries – it’s all good.

If a visit to the Vermont is in your future, check out the Open House Weekend, April 2-3, 2016, when sugarhouses across the state give tours, demos and samples.

Vegan Maple Pecan Cherry Granola

  • Servings: 15-20
  • Time: 50 minutes
  • Difficulty: easy
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Ingredients

  • 4 cups old fashioned oats (not quick cooking)
  • 1 ½ cups pecans or other nuts
  • 2 tablespoons chia seeds (optional)
  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 3 tablespoons water
  • 1 cup dried cherries

Instructions

In a large bowl, place oats, nuts, chia seeds (if using), turbinado sugar and salt. Stir until combined. Set aside.

In a small saucepan, melt the coconut oil. Add maple syrup and water. Heat until boiling. Add maple syrup mixture to the oat mixture. Stir to combine.

Place granola on two baking sheets lined with parchment paper. Bake at 300 degrees, stirring granola every 15 minutes until it reaches desired shade of brown (approximately 30 to 45 minutes, depending on how dark you like it). Let cool. Add dried cherries. Granola will keep 2 to 3 weeks if sealed tightly.