American French Onion Soup…

…American French Onion Soup…
Directions
1/4 cup unsalted butter
6 large yellow onions, diced
3 tablespoons dry sherry
1 tablespoon sherry vinegar, or to taste
4 cups chicken broth
4 cups beef broth
3 sprigs fresh thyme
salt and ground black pepper to taste
6 slices French bread
1/4 cup butter, melted
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
Stay
Warm on
the inside!

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the
preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
3. Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan,
about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan
with a wooden spoon.
4. Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and
fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and
golden, about 5 minutes.
7. Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, and sprinkle with 2 to 3 tablespoons of Cheddar
cheese and Monterey Jack cheese.
8. Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
http://allrecipes.com/recipe/223049/american-french-onion-soup/?internalSource=staff%20pick&referringId=184&referringContentType=recipe%20hub
Be prepared to weather the storm!
This makes a large pot, so
adjust accordingly or share!
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3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Directions
1. In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to
5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce
heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to
40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle
soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
http://allrecipes.com/recipe/13333/jamies-minestrone/?internalSource=recipe%20hub&referringId=184&referringContentType=recipe%20hub
Raindrops Keep Falling on My Head Lyrics by B.J. Thomas
Raindrops keep fallin' on my head
And just like the guy whose feet are too big for his bed
Nothin' seems to fit
Those raindrops are fallin' on my head, they keep fallin'
So I just did me some talkin' to the sun
And I said I didn't like the way he got things done
Sleepin' on the job
Those raindrops are fallin' on my head, they keep fallin'
But there's one thing I know
The blues they send to meet me won't defeat me
It won't be long till happiness steps up to greet me
Raindrops keep fallin' on my head
But that doesn't mean my eyes will soon be turnin' red
Cryin's not for me
'Cause I'm never gonna stop the rain by complainin'
Because I'm free
Nothin's worryin' me
[trumpet]
It won't be long till happiness steps up to greet me
Raindrops keep fallin' on my head
But that doesn't mean my eyes will soon be turnin' red
Cryin's not for me
'Cause I'm never gonna stop the rain by complainin'
Because I'm free
Nothin's worryin' me
http://www.stlyrics.com/lyrics/forrestgump/raindropskeepfallingonmyhead.htm
Curried Turkey Vegetable Soup
2 medium onions, chopped
2 tablespoons canola oil
2 to 3 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups reduced-sodium chicken broth
1 cup diced red potatoes
1 celery rib, sliced
1/2 cup thinly sliced fresh carrots
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
2 cups cubed cooked turkey breast
1-1/2 cups fat-free half-and-half
1 package (9 ounces) fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
1.
In a Dutch oven, sauté onions in oil until tender. Stir in flour and
curry until blended. Gradually stir in broth. Add the potatoes, celery,
carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are
tender.
2. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated
through. Yield: 6 servings (2 quarts). http://www.tasteofhome.com/recipes/curried-turkey-vegetable-soup
Cauliflower Soup
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
Directions
1. In a large bowl, combine the cauliflower, carrot, celery, water and
bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not
drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a
boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted.
Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
http://www.tasteofhome.com/recipes/cauliflower-soup
Thoughts for Food: Food feeds both the body and soul - there are
clear reasons to eat a balanced diet, but there are also reasons you cling
to your mom's secret chicken noodle soup recipe when you're sick.
~Michael Mina
Peanut Butter Vegetable Chicken Soup
"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted." Review Quote. This
could be interesting and I’m definitely intrigued. Here’s my thinking…I’d take out a small bowl of soup and add some PB to that, give it
the ol’ taste test and then if I liked it, I’d add the PB to the rest of the pot. ~ Tricia 
• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1/2 cup peanut butter
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste
Directions
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then
reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes
longer.
http://allrecipes.com/recipe/12889/peanut-butter-vegetable-chickensoup/?internalSource=recipe%20hub&referringId=184&referringContentType=recipe%20hub
13 Tips for Making the Best-Ever Homemade Soup
1. Double your recipe: Soup recipes are easy to make in large batches, and are one of the most freezer-friendly dishes
around. So, double up on ingredients, grab a larger pot and make two meals instead of one. (See tips on freezing below.)
2. Sweat the vegetables: To make a good soup, you have to build flavors as you go. Vegetables like onion, garlic, celery and
carrots—referred to as ‘aromatics’—are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of
flavor-making. Be sure they’re cooked long enough to be softened (and release their flavor) before moving on to the next step.
3. Consider the cook time of each ingredient: A wee pea will cook much faster than a cube of carrot. Consider this and
stagger the addition of vegetables so that they’re all finished cooking as close together as possible.
4. Think spoon size: When chopping vegetables, think about how big you want them to be on the spoon. Even hearty, rustic
soups should have well-chopped, reasonably sized vegetables. Greens such as spinach and kale also need to be chopped, or
they will be difficult to eat.
5. Salt sparingly: Depending on the ingredients you’re adding, you don’t always know how
much salt is going in. Many stocks have high levels of sodium, as do canned beans, vegetables
and tomato paste. For this reason, save most of your seasoning until the end. Taste and adjust
with salt and pepper as needed.
6. Take stock of your stock: When it comes to making clear, brothy soups, the stock that you
use is the most important ingredient. Poorly flavored stock will ruin the entire pot of soup. For
clear soups, homemade broth is always the best choice. If that isn’t an option for you, purchase
butcher’s broth instead of grocery store brands. (You can cheat puréed and cream soups with
canned broth in a pinch.)
7. Simmer savvy: Once soup has come to a boil, reduce to a simmer and make sure that it
stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will
toughen, and the noodles will start to break down.
8. Tips on noodle soups: When making noodle soups, do not cook the noodles separately. Add noodles as the final addition,
and cook until tender, allowing the noodles to take on the flavor of the soup. Noodles that are cooked separately will lack
flavor and break down when added. If you plan on freezing your soup, don’t add the noodles. Instead add them once it has
been thawed and brought back to a boil. The noodles will taste much fresher this way.
9. Cream in soup: Cream should be warmed before adding to soup to prevent curdling.
Creamy soups are generally thicker than clear soups, but shouldn’t be too thick. The
consistency of whipping cream is the thickest they should be.
10. Milk in soup: Cold milk will curdle if added directly to a simmering soup, so it too
should be warmed. Milk also doesn’t react well to boiling. If adding milk (in place of cream)
to thicken the soup, take a moment to anticipate how much it will thin it out once added.
When ready, remove soup from heat and stir in warm milk.
11. Serve it right: If you’re serving a hot soup, make sure it’s just that. Also, the ideal
serving size for an appetizer portion is about 1 cup (250ml) while a meal portion is about 1
1/3 cups (350ml).
12. Cooling: Let hot soups cool at room temperature, uncovered for 1 to 1/2 hours—or until
almost at room temperature. Cover and refrigerate until cold. Soups can last in the fridge for
up to three days.
13. Freezing: Freeze soups after they have been chilled overnight in the fridge. Soups will last up to two months in the
freezer.
http://www.chatelaine.com/recipes/chatelainekitchen/best-tips-for-homemade-soup/
Make it a Great Week,
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Green Chile-Chicken
Casserole
Chicken Enchilada Pie
1 (28 oz.) can of tomato puree
2 1/2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon onion salt
1/4 cup olive oil
2 cups shredded, cooked chicken (the
canned chicken works great here! Or
rotisserie chicken too!)
1 (15 ounce) can black beans
8 ounces Colby-jack cheese, shredded
1 cup Queso fresco cheese, crumbled
16 white corn tortillas
1/4 cup scallions, chopped
--In a large bowl, whisk together the
tomato puree, chili powder, cumin, onion
salt, and olive oil.
--Spread 1/2 cup of the sauce on the
bottom of a large, round baking dish. Lay
4 tortillas on top of the sauce. Sprinkle half
of the chicken, black beans, and Colbyjack cheese on top.
--Layer 4 more tortillas on top, then the
remaining chicken, black beans, and
Colby-jack cheese. Layer once more with 4
more tortillas. Spread the remaining sauce
on top of the tortillas. Sprinkle the Queso
Fresco cheese crumbles on top.
--Bake in an oven preheated to 400
degrees for 35-40 minutes. Remove from
oven and garnish with green onions.
Allow to cool & set slightly before
serving. Enjoy!
http://www.babble.com/best-recipes/enchilada-piethe-easiest-dinner-ever/
…Prairie State Oatmeal
Cake…
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1 cup quick-cooking rolled oats
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
6 tbsp. butter
1 cup coconut
2/3 cup packed brown sugar
2 tbsp. milk
3/4-1 cup chopped walnuts
1/2 tsp. salt
Directions
1.
2.
3.
4.
5.
6.
Grease a 13x9x2-inch baking pan. Set
aside.
In small bowl, combine oats and
boiling water; let stand 20 minutes. In
medium bowl, combine flour,
cinnamon, baking soda, and salt.
In large bowl, beat granulated sugar,
the 1 cup brown sugar, and the
shortening on medium speed of
electric mixer until combined. Beat in
eggs. Beat in oatmeal mixture.
Gradually add flour mixture, beating
until combined (if necessary, stir in
last portion by hand). Turn the batter
into prepared pan.
Bake in a 350 degree F oven for 30 to
40 minutes or until wooden pick
inserted in center comes out clean.
Place pan on wire rack.
In saucepan, combine butter, coconut,
the 2/3 cup brown sugar, and the milk
Cook and stir until boiling. Stir in
walnuts. Spoon over hot cake. Cool.
Makes 16 servings.
http://www.midwestliving.com/recipe/cakes/pr
1 1/3 cups fat-free, less-sodium chicken
broth
1 cup canned chopped green chiles,
drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-oz.) cans condensed 98% fatfree cream of chicken soup, undiluted
(such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast
(about 1 lb.)
2 cups (8 oz.) finely shredded sharp
cheddar cheese
Preparation
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Preheat oven to 350°.
Combine the first 9 ingredients in a
large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly.
Remove from heat.
Spread 1 cup soup mixture in a 13 x
9-inch baking dish coated with
cooking spray. Arrange 6 tortillas
over the soup mixture, and top with 1
cup chicken and 1/2 cup cheese.
Repeat layers, ending with the
cheese. Spread remaining soup
mixture over cheese.
Bake at 350° for 30 minutes or until
bubbly.
http://www.myrecipes.com/recipe/green-chilechickencasserole?utm_source=un_display_na_ti_20150513
_outbrainrightrail
CHEESEBURGER
CASSEROLE
1 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28 oz.) can chopped tomatoes, with
juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 oz. wide egg noodles
2 cups sharp cheddar cheese, grated
airie-state-oatmeal-cake
Cold Hard Facts
~The average snowflake
falls at about 3 mph.
~One inch of snow will
produce just less than 1/10 of an inch
of water when melted. Ten inches of
snow will melt down to only 1 inch of
water.
--BISCUITS-2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk, (more or less if
needed)
PREPARATION
1. Preheat the oven to 350°F. In a large
skillet, cook the ground beef over medium
heat, stirring to break up the lumps, until all
of the pink is gone from the meat. Drain off
the fat. Add the onion and the green
pepper, and cook until the vegetables are
tender, about 5 minutes. Add the
tomatoes, with juice, and the
Worcestershire sauce, oregano, 1/2
teaspoon salt and pepper. Bring to a boil,
then lower the heat to low. Simmer the
mixture for about 15 minutes.
2. Fill medium pot half full of water. Add 1
teaspoon salt. Bring the water to a boil. Stir
in the noodles and boil for about 8 minutes,
until tender. Drain the noodles, return the
noodles to the pot. Pour the tomato
mixture over the noodles and stir until
blended.
3. Put the noodle mixture into a baking
dish that you have sprayed with cooking
spray. Top with cheese. Bake for about 15
minutes, until the cheese is melted. Enjoy
it as a family meal, then refrigerate the
leftovers.
http://www.pauladeen.com/recipescategory/casseroles/cheeseburger-casserole
---Preheat oven to 425°F.
---In a large bowl combine flour,
sugar, baking powder and salt
together. Cut butter into mixture
until it begins to look like
cornmeal.
---Make a well with flour mixture
and slowly add milk into the
middle. Knead dough with your
fingers and add milk when
necessary. Roll out dough onto a
lightly floured surface and roll
out to desired thickness. Cut with
small biscuit cutter.
---Butter bottom of skillet and
place biscuits in pan. Bake for 12
minutes or until golden brown.
http://www.pauladeen.com/catalog/product/view/id
/1401/s/biscuits/category/46/
~Chionophobia is the persistent fear
of snow, especially becoming trapped
by snow. The term is derived from the
Greek words chion and
phobos, meaning “snow”
and “fear,” recpectively.
~Many mosquito species
live through the winter as adults. In
the fall, mosquitos mate, but only the
male dies. The females spend the
cold months hidden in a protected
place, such as an animal borrow or
hollow log.
~Most weather-related crashes in the
U.S. happen on wet pavement and
during rainfall. Specifically, 74% occur
on wet pavement and 46% during
rainfall. About 17% occur during snow
or sleet, 12% on icy
pavement, and 14% take
place on snowy or slushy
pavement. Only 3%
happen in the presence of fog.
~The definition of a blizzard is when
visibility is reduced to ¼ of a mile and
the winds are 35 mph or more. The
storm also must last at least 3 hours.
If any of these specific
conditions is not met,
then it is a snowstorm
instead.
~A New Zealand insect
called the Weta
freezes completely solid when
temperatures drop during the winter.
However, when temperatures warm
back up, the insect unfreezes, thaws,
and resumes its
activities.
~ All snowflakes
have 6 sides.
http://facts.randomhistory.com/winter-facts.html
Brown Ale, Cheddar, and
Bacon Mac & Cheese
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6 tbsp. salted butter, divided, plus
more for dish
4 slices white bread, crusts removed,
torn into 1/4 to 1/2-inch pieces
1/2 lb. bacon
1 small fresh jalapeno, seeds and ribs
removed, finely chopped
1/2 cup all-purpose flour
4 cups half and half (32 ounces)
12 oz. brown ale, such as Bass
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/2 tsp. paprika
4 cups sharp cheddar cheese, grated
and divided
1-lb penne or ziti pasta
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Heat the oven to 375 degrees F.
Butter a 3-quart casserole dish;
set aside.
Place bread in a medium bowl.
In a small saucepan over
medium heat, melt 2
tablespoons butter. Pour butter
into the bowl with bread, and
toss. Set bread crumbs aside.
Dice raw bacon and add to a
large stock pot or Dutch oven.
Cook over medium heat,
stirring often, until bacon is
brown and crisp. Using a slotted
spoon, transfer cooked bacon to
paper towels to drain. Drain all
but 1-2 tablespoons of bacon
grease from pan, leaving all the
brown crispy bits.
Heat half and half and beer in a
separate saucepan over medium
heat.
Add remaining four tablespoons
butter to rendered bacon fat,
and allow to melt. When butter
bubbles, whisk in flour,
scraping the bottom of the pan
to release the brown crispy bits,
and stir until combined, with no
lumps remaining, about one
minute.
This recipe continued on the
next column.
While whisking, slowly pour in
hot half-and-half and beer
mixture. Continue cooking,
whisking constantly, until the
mixture bubbles and becomes
thick. Remove pan from heat.
Stir in salt, nutmeg, black
pepper, 3-1/2 cups cheddar
cheese, jalapeno, and cooked
bacon; set cheese sauce aside.
Make it a great week,
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Fill a large saucepan with water;
bring to a boil. Add pasta; cook
2 to 3 minutes less than
manufacturer’s directions, until
the outside of pasta is cooked
and the inside is underdone.
(Different brands of macaroni
cook at different rates; be sure
to read the instructions.)
Transfer pasta to a colander,
rinse under cold running water,
and drain well.
Stir pasta into the reserved
cheese sauce. Pour mixture into
prepared dish. Sprinkle
remaining 1/2 cup cheddar
cheese and bread crumbs over
top.
Bake until browned on top,
about 30 minutes. Transfer dish
to a wire rack to cool 5 minutes;
serve hot. Serves 8.
http://www.fromaway.com/cooking/brownale-cheddar-and-bacon-maccheese#comments
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Carne Asada Tacos
with Green Salsa
Spaghetti Tacos
Hey, why not??
4 oz. spaghetti (1/4 box) (or use
some leftovers  ~T.)
1 teaspoon olive oil
6 oz. ground beef
1/2 onion, chopped
1 14-oz. can diced tomatoes
2 tsp. chili powder
kosher salt and black pepper
8 hard taco shells
grated Cheddar, sour cream, and
cilantro, for serving
This recipe makes 24 tacos, so adjust if you
need to.
Carne Asada:
2 cups vegetable stock or broth
(reviews suggest beef stock or broth)
1 (28-oz.) can diced tomatoes
2 chipotle peppers
1 yellow onion, chopped
4 cloves garlic, chopped
4 lbs. beef round roast
2 tbsp. ground cumin
2 tbsp. chili powder
2 tsp. salt
2 tsp. freshly cracked black pepper
Carne Asada
Cheese Tacos
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Green Salsa:
2 Poblano peppers
4 tomatillos, chopped
2 avocados, halved, pitted and flesh
diced
2 cloves garlic, chopped
1 lime, juiced
1/4 bunch cilantro, leaves chopped
1 tbsp. white vinegar
Pinch salt and freshly cracked black
pepper, plus more for seasoning
Tacos:
3 cups canola oil
24 corn tortillas
24 small flour tortillas
1 small head green cabbage, shredded
2 cups crumbled Queso fresco
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4 tbsp. (1/2 stick) butter, melted
1/4 cup tequila anejo
1 tbsp. chopped fresh thyme
1 serrano chile, stemmed and finely
chopped
2 cloves garlic, finely chopped
2 tbsp. chopped fresh cilantro
1 (1-lb.) flap steak or skirt steak
Salt & freshly ground black pepper
Olive oil, for grilling
3 cups shredded Monterey jack
cheese
2 avocados, sliced
1 cup store-bought red salsa or hot
sauce
In a 9 by 13-inch glass baking dish, combine
the butter, tequila, thyme, serrano, garlic
and cilantro and mix well. Transfer steak to
the marinade and sprinkle with salt and
freshly ground black pepper. Let stand at
room temperature for 30 minutes or in the
refrigerator for up to 2 hours.
DIRECTIONS
1. Cook the spaghetti according to
the package directions.
2. Meanwhile, heat the oil in a large
skillet over medium-high heat.
Add the beef and the onion and
cook until the meat is no longer
pink, 5 to 6 minutes.
3. Add the tomatoes and the chili
powder and season with ½
teaspoon salt and ½ teaspoon
pepper. Lower the heat and
simmer until thick, 3 to 5
minutes.
4. Toss with the spaghetti and serve
in the taco shells with the
Cheddar, sour cream, and
cilantro, if desired.
 Carne Asada:
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Preheat the oven to 325 degrees F.
Add the stock, tomatoes, chipotle
peppers, onions and garlic to a Dutch
oven and stir to combine.
In small bowl, combine the cumin, chili
powder, salt and black pepper. (Reviews
suggested cutting the meat into 3 or 4
smaller pieces for faster and more even
cooking.)Sprinkle the spice mixture over
the beef so that it is evenly coated. Put
the seasoned beef into the Dutch oven
Taco Macaroni
Preheat a large griddle or skillet over
medium-high heat and brush with olive oil.
Cook the steak, turning occasionally, 6 to 8
minutes per side for medium-rare. Let rest
on a plate covered with aluminum foil for 10
minutes. Cut the meat against the grain into
1/2-inch pieces.
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1 pkg. (16 oz.) elbow macaroni
1 lb. ground beef
3/4 cup chopped onion
1 can (14-1/2 oz.) diced
tomatoes, undrained
1 can (10-3/4 oz.) condensed
tomato soup, undiluted
1 can (8 oz.) tomato sauce
and cover. Braise in the oven until the
meat is fork tender, about 3 hours.
Remove the beef from the pot and put it
into a baking dish. Shred with 2 forks
and drizzle with some of the braising
liquid to keep the meat moist. Cover
with some aluminum foil until ready to
serve.
 Green Salsa:

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Preheat a broiler.
Put the Poblano peppers on a sheet pan
under the broiler for 8 minutes, turning
every 2 minutes until the skins are
charred. Remove the pan from the
broiler, put the peppers into a bowl,
cover with plastic wrap and let them sit
to allow the skin to separate from the
flesh, about 10 minutes. Core, seed and
peel the charred skin from the peppers.
Add the peppers along with the
remaining salsa ingredients, except 3/4
of the diced avocado, to a blender. Puree
On the same
griddle used
to cook the
steak, over
mediumhigh heat,
place 3 (1/4
cup)
mounds of
cheese
spaced 2
inches apart. Let cook for 3 minutes (the
cheese will spread flat like a tortilla, make
sure they don't stick together). After the
cheese browns on the bottom (the cheese
will stay white on the top side), add 1/4 cup
sliced meat over half of the cheese and fold
the other half over like a half moon-shaped
quesadilla. Transfer to a baking sheet and
cover with aluminum foil to keep warm.
Repeat the procedure with the remaining
ingredients.
http://www.foodnetwork.com/recipes/marcelavalladolid/carne-asada-cheese-tacosrecipe.html#communityReviews
the mixture until smooth. Pour the
mixture into a medium bowl, and add
the remaining diced avocado. Gently
toss the salsa with a rubber spatula to
coat the avocado. Taste and adjust the
seasonings with more salt and pepper, if
needed. Set aside.
 Tacos:
 Bring the canola oil to 350 degrees F in
a large skillet over medium heat. Fry the
corn tortillas in batches until crispy but
still slightly pliable, about 2 to 3
minutes. Transfer them to a sheet tray
lined with paper towels to drain any
excess oil.
 Put the flour tortillas in a damp towel
and microwave for 45 seconds on high
to soften them. Arrange a fried corn
tortilla onto each flour tortilla. Spoon
some of the beef onto the fried tortilla,
top each taco with some shredded
cabbage, 2 tablespoons green salsa and 1
tablespoon Queso fresco. Repeat with
the remaining ingredients. Arrange on a
serving platter and serve.
http://www.foodnetwork.com/recipes/brianboitano/carne-asada-tacos-with-green-salsarecipe.html#communityReviews
Mexican Food Trivia
1. Taco Bell may have popularized tacos, but
the history of tacos dates back to the
Mexican Revolution, when refugees brought
the food to the United States.
Kung Pao Chicken
Tacos
6 skinless, boneless chicken thighs, cut into
bite-sized pieces
3 tbsp. lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 tsp. cornstarch, divided
1/4 tsp. kosher salt
2 tbsp. canola oil, divided
1 1/2 tablespoons honey
1 tbsp. dark sesame oil
2 tsp. rice vinegar
1 tsp. sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tbsp. coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2
stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges
•
•
1 envelope taco seasoning
Shredded cheddar cheese
Directions
1.
2.
3.
Cook macaroni according to
package directions. Meanwhile, in
a Dutch oven, cook beef and
onion over medium heat until
meat is no longer pink; drain.
Stir in the tomatoes, soup,
tomato sauce and taco
seasoning. Bring to a boil. Reduce
heat; simmer, uncovered, for 8-10
minutes or until thickened.
Drain macaroni; stir into meat
mixture and heat through.
Sprinkle with cheese. Yield: 6
servings.
http://www.tasteofhome.com/recipes/tacomacaroni
……………………………
Beer-Battered Fish Tacos
with Tomato & Avocado
Salsa
Tomato & Avocado Salsa
• 1 large tomato, diced
• 1/4 cup diced red onion
• 1/2 jalapeno, minced
• 2-3 tbsp. lime juice
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground pepper
• 1/2 avocado, diced
• 1/4 cup chopped fresh cilantro
• Pinch of cayenne, if desired
Fish Tacos
• 3 tbsp. all-purpose flour
• 1/8 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. cayenne pepper, or to
taste
• 1/3 cup beer
• 8 oz. tilapia fillet, cut crosswise
in 1” wide strips
2. Tortillas were once canned. During the
1980s, many Americans could only find
canned tortillas, a creation that can be
attributed to El Paso’s George N. Ashley.
Ashley first sold the product in 1938 and had
some success, but his creation can no longer
be found on supermarket shelves today.
3. Fajitas were made
famous by Ninfa’s,
a restaurant
managed by Rio
Grande Valley
native Ninfa
Rodriguez
Laurenzo. In fact,
the dish was so
appealing that chains like El Torito and ChiChi’s sent spies to steal the recipe.
4. The invention of the nacho can be credited
to Ignacio Anaya, a chef in Piedras Negras,
Mexico. Anaya initially made the snack for
military housewives who went shopping on
the holidays. The concept, however, gained
popularity in the late 1970s, when Frank
Liberto, a concessionaire in San Antonio,
decided to sell nachos at Arlington Stadium.
5. Disneyland played a role in the invention
of Doritos. In the early 1960s, Mexican
workers at the theme park’s restaurant fried
leftover tortillas and added flavoring to help
create the now-popular brand.
6. America’s first Mexican-food celebrity
was not Mexican. A man by the name of
Buffalo Bill Cody earned the unique
recognition after he started a Mexican
restaurant outside of Madison Square Garden
in 1886.
7. The first official American fans of
Mexican food were members of the military.
In 1879, the War Department agreed to allow
San Antonio canners to feed its soldiers chile
con carne.
8. The earliest
margaritas were made
in a rigged soft-serve
ice-cream machine. In
1971, Mariano
Martinez used the
machine to blend a
prefabricated mix
stored in a Spackle bucket and create the
beverage.
9. In 1966, two New York housewives
operated an early version of the taco truck.
Although the truck did not have a full
kitchen, it was available for catering.
10. Some accredit the popularity of Mexican
cuisine to the 1893 World’s Columbian
Exposition in Chicago. During the fair,
tamaleros from San Francisco would roam
the area and promote their food.
http://www.marcussamuelsson.com/news/10-thingsyou-probably-didnt-know-about-mexican-food
Preparation
1. Place chicken in a large zip-top plastic bag.
Add 1 tablespoon soy sauce to bag; seal.
Marinate at room temperature for 30 minutes.
Remove chicken from bag; discard marinade.
Place 1/4 cup cornstarch in a shallow dish.
Sprinkle the chicken evenly with salt. Add
chicken to cornstarch in dish, and toss
chicken to thoroughly coat. Shake off excess
cornstarch.
2. Heat a large skillet over medium-high heat.
Add 1 tablespoon canola oil to pan; swirl to
coat. Add half of coated chicken; sauté for 6
minutes or until done, turning to brown.
Remove chicken from pan using a slotted
spoon; drain on paper towels. Repeat the
procedure with remaining 1 tablespoon canola
oil and coated chicken.
•
•
2 tsp. canola oil
4 corn tortillas, warmed
Preparation
3. Combine remaining 1 1/2 teaspoons
cornstarch, remaining 2 tablespoons soy
sauce, honey, and next 3 ingredients (through
sambal oelek) in a microwave-safe bowl,
stirring with a whisk until smooth. Microwave
at HIGH for 1 1/2 minutes or until slightly
thick, stirring twice. Stir in garlic. Combine soy
sauce mixture, chicken, peanuts, and celery;
toss to coat chicken.
4. Toast tortillas under broiler or on a griddle
until lightly blistered, turning frequently. Place
2 tortillas on each of 4 plates; divide chicken
mixture evenly among tortillas. Top each taco
with green onions and bell pepper strips;
serve with lime wedges.
http://www.myrecipes.com/recipe/kung-paochicken-tacos
1. To prepare salsa: Combine
tomato, onion, and jalapeno, lime
juice to taste, kosher salt and
pepper in a medium bowl. Stir in
avocado and cilantro. Add
cayenne (if using).
2. To prepare tacos: Combine flour,
cumin, salt and cayenne in a
medium bowl. Whisk in beer to
create a batter.
3. Coat tilapia pieces in the batter.
Heat oil in a large nonstick skillet
over medium-high heat. Letting
excess batter drip back into the
bowl, add the fish to the pan;
cook until crispy and golden, 2 to
4 minutes per side. Serve the fish
with tortillas and the salsa.
Make Ahead Tip: Cover and
refrigerate salsa (Step 1) for up to 3
days.
http://www.eatingwell.com/recipes/beer_ba
ttered_fish_tacos_with_tomato_avocado_sal
sa.html
Make it a great week,
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
…Super Bowl 50…
Beer Dip
2 packages (8 oz. each) cream
cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar
cheese
Pretzels
In a large bowl, beat the cream cheese,
beer and dressing mix until smooth.
Stir in cheddar cheese. Serve with
pretzels. Yield: 3-1/2 cups.
http://www.tasteofhome.com/recipes/beer-dip
Buttery Potato Chip Cookies
2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 cups crushed potato chips (chips
w/ridges give more texture)
3/4 cup chopped walnuts
February 7, 2016
Levi Strauss & Co. purchased the naming
rights to the new stadium in 2013.
Levi’s pays out $220.3 million to the city
of Santa Clara and the 49ers over 20 years,
with an option to extend for another five
years for around $75 million.
• Measure J: June 8, 2010: 58.2% voted
in favor of the new stadium while 41.8
voted against.
• Broke Ground: April 19, 2012
• Opened: July 17, 2014
• Cost: $1.2 Billion
• Capacity: 68,500; expandable to
75,000
• Size: 1.85 million square feet
• Levi's Stadium was constructed
immediately east of the San Tomas
Aquino Trail, a
paved multi-use
path installed by the
City of Santa Clara in
2004 that connects
to a continuous 100mile network of off-street paths
including the regional San Francisco
Bay Trail.
• The first seats in Levi's Stadium were
installed on October 1, 2013.
• Levi's Stadium has 31,600 potential
parking spaces.
• Tours are available most days from
10am – 6pm on Mondays through
Saturdays
(last tour leaving at
4:30pm) and 10am – 5pm on Sundays
(last tour leaving at 3:30pm) rain or
shine. Tours depart from Intel Gate A
and last approximately 90 minutes.
• Levi Stadium
houses the 49ers
Museum presented
by Sony is a 20,000
square foot facility
dedicated to the
49ers.
Corn Chip Chili Cheese Dip
1 lb. lean ground beef (90% lean)
1 medium onion, chopped
1 can (16 oz.) kidney beans,
rinsed and drained
1 can (15 oz.) black beans, rinsed
and drained
1 can (14-1/2 ounces) diced
tomatoes in sauce, undrained
1 cup frozen corn, thawed
3/4 cup water
1 can (2-1/4 oz.) sliced ripe
olives, drained
3 teaspoons chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 pkg. (16 oz.) reduced-fat
process cheese (Velveeta), cubed
Corn chips or tortilla chips
1. In a large skillet, cook beef and onion over
medium heat 6-8 minutes or until beef is
no longer pink and onion is tender,
breaking up beef into crumbles; drain.
Transfer to a 4-qt. slow cooker.
2. Stir in beans, tomatoes, corn, water, olives,
chili powder, oregano, pepper sauce, garlic
powder and cumin. Cook, covered, on low
4-5 hours or until heated through.
3. Stir in cheese. Cook, covered, on low 30
minutes longer or until cheese is melted.
Serve with corn chips. Yield: 8 cups.
(Half recipe if needed.)
http://www.tasteofhome.com/recipes/corn-chipchili-cheese-dip
--Preheat oven to 350°. In a large
bowl, cream butter and sugar until light
and fluffy. Beat in vanilla. Gradually
add flour to creamed mixture and mix
well. Stir in potato chips and walnuts.
--Drop by rounded tablespoonful 2 in.
apart onto ungreased baking sheets. -Bake 10-12 minutes or until lightly
browned. Cool 2 minutes before
removing from pans to wire racks.
Yield: 4-1/2 dozen.
The Colts were the first team in
the NFL to have cheerleaders.
Spiral
Pepperoni
Pizza Bake
1 pkg. (16 oz.) spiral pasta
2 lb. ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cans (15 oz. each) pizza sauce
2 eggs, lightly beaten
2 cups 2% milk
1/2 cup shredded Parmesan cheese
4 cups (16 oz.) shredded part-skim
mozzarella cheese
1 pkg. (3-1/2 oz.) sliced pepperoni
http://www.tasteofhome.com/recipes/butterypotato-chip-cookies
… … … … … …
Hot Caramelized Onion
Dip with Bacon & Gruyère
2 tsp. butter
1 tsp. vegetable oil
2 Spanish onions (about 1 lb.), halved
and thinly sliced
1/4 tsp. sugar
1/4 tsp. sea salt
1 tsp. sherry vinegar
1/2 tsp. minced fresh thyme
3 Applewood-smoked bacon strips
3/4 cup (3 oz.) shredded Gruyère
cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 tsp. freshly ground black pepper
•
•
1. Preheat oven to 400°. Melt butter with oil
in a large skillet over medium-high heat.
Add onions, sugar, and salt; cook, stirring
occasionally, 8 minutes or until onions
soften and just begin to turn golden.
Reduce heat to medium, and cook, stirring
often, 20 minutes or until onions turn deep
golden brown. Stir in vinegar, scraping
bottom of skillet to deglaze pan. Cook,
stirring often, until vinegar is reduced by
half. Stir in thyme.
2. Cook bacon in a large skillet over
medium-high heat 8 to 10 minutes or until
crisp. Drain on paper towels; finely
crumble.
•
•
Preheat oven to 350°. Cook pasta
according to package directions.
Meanwhile, in a Dutch oven, cook beef
and onion over medium heat 8-10
minutes or until beef is no longer pink,
breaking up beef into crumbles; drain.
Sprinkle with seasonings. Stir in pizza
sauce; remove from heat.
In a large bowl, mix eggs, milk and
Parmesan cheese. Drain pasta; add to
egg mixture and toss to combine.
Transfer to a greased 3-qt. baking
dish. Top with beef mixture, mozzarella
cheese and pepperoni.
Bake, covered, 20 minutes. Bake,
uncovered, 20-25 minutes longer or
until golden brown and heated through.
Yield: 12 servings.
http://www.tasteofhome.com/recipes/spiralpepperoni-pizza-bake
Sausage, Bean,
& Spinach Dip
1 sweet onion, diced
1 red bell pepper, diced
1 (1-lb.) package hot ground pork sausage
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
1 (8-oz.) package cream cheese, softened
1 (6-oz.) package fresh baby spinach,
coarsely chopped
1/4 teaspoon salt
1 (15-oz.) can pinto beans, drained and
rinsed
1/2 cup (2 oz.) shredded Parmesan
cheese
Serve with: Corn chip scoops, red bell
pepper strips, pretzel rods
1. Preheat oven to 375°. Cook diced onion
and next 2 ingredients in a large skillet
over medium-high heat, stirring often, 8 to
10 minutes or until meat crumbles and is
no longer pink. Drain. Stir in garlic and
thyme; cook 1 minute. Stir in wine; cook 2
minutes or until liquid has almost
completely evaporated.
2. Add cream cheese, and cook, stirring
constantly, 2 minutes or until cream
cheese is melted. Stir in spinach and salt,
and cook, stirring constantly, 2 minutes or
until spinach is wilted. Gently stir in beans.
Pour mixture into a 2-qt. baking dish;
sprinkle with Parmesan cheese.
3. Bake at 375° for 18 to 20 minutes or
until golden brown.
http://www.myrecipes.com/recipe/sausagebean-spinach-dip
Super Bowl
Fun
Facts

The Super Bowl holds the record
for the most watched show in
television history.
3. Combine cheese and next 3 ingredients
in a medium bowl. Stir in onions and
bacon. Transfer to a 2-cup baking dish.
4. Bake 20 minutes or until mixture bubbles
and top is lightly golden.

It was not a requirement to
wear a helmet in the
NFL until 1943.
http://www.myrecipes.com/recipe/hotcaramelized-onion-dip
Peanut Butter & Jelly
White Chocolate Bars
WH ITE CH OCO LA TE S TREUSEL
2 tbsp. light brown sugar
1/4 cup old-fashioned rolled oats
1/4 cup white chocolate chips
PB COO KIE LAY ER
1/2 cup unsalted butter, softened to
room temperature
1/2 cup light brown sugar, packed
1/4 cup sugar
1 - 1/4 cups crunchy peanut butter (or
creamy)
1 large egg
1/2 tsp. vanilla extract
1 - 1/2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup raspberry jam (or your favorite)
--Preheat oven to 350F degrees. Line an
8x8 baking pan with foil or spray with
nonstick spray. Set aside.
Make the streusel first: In a small bowl,
mix together the three ingredients and
set aside.
Make the cookie layer: In a large bowl,
using a hand mixer or stand mixer with
paddle attachment, cream butter and
sugars together on medium speed until
smooth. Mix in the peanut butter, egg,
and vanilla (in this order). Slowly mix in
the baking powder, flour, salt, and
cinnamon. Don’t overmix.
--Spoon peanut butter dough evenly into
prepared pan. Spread jam over top. Top
evenly with white chocolate streusel.
--Bake for 35-40 min. or until golden
brown. Top with additional white
chocolate chips after removing from the
oven. Allow bars to cool completely
before cutting. Cover and store at room
temperature for 3 days or in the frig. for
up to 5 days.
http://sallysbakingaddiction.com/2012/09/06/
peanut-butter-jelly-bars-with-white-chocolatestreusel-2/


White Bean Chicken Chili



2 lb. boneless, skinless chicken thighs
Salt and pepper
2 tbsp. olive oil
1 white onion, chopped (2 cups)
2 Poblano chiles, seeded and chopped (1 1/2
cups)
1 tbsp. minced garlic (from 3 medium cloves)
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
2 tsp. chili powder
1 can (4 oz.) mild diced green chiles
4 cups low-sodium chicken broth
3 tbsp. fine cornmeal
2 cans (15.5 oz. each) white beans, rinsed and
drained
Sour cream, cilantro sprigs, tortilla chips, and
lime wedges for serving
--Season chicken on both sides with salt and
pepper. Heat oil in a large (6 quart) pot over
medium-high heat until shimmering. Sear
chicken in batches, turning once, until golden, 7
to 8 minutes. Transfer to a plate.
--Reduce heat to medium; add onion and
Poblano. Cook, stirring occasionally, until
softened, about 5 minutes. Stir in garlic, cumin,
coriander, chili powder & cook until fragrant, 1
minute more. Stir in canned chiles. Add chicken
back to pot along with broth and juices,
scraping up bits from the bottom of the pan.
Bring to a boil then reduce heat to med-low and
simmer, partially covered, until chicken is
cooked through and flavors meld, about 15
minutes.
--Remove chicken to a plate and shred into bitesize pieces. In a small bowl, whisk together
cornmeal with 1 cup hot cooking liquid. Return
to pot, along with beans, and simmer 5 minutes.
Stir in chicken & cook until heated through.
Taste and adjust seasoning. Divide among
bowls and top with sour cream, fresh cilantro
sprigs, tortilla chips and lime.
http://www.marthastewart.com/1132338/white
-bean-chicken-chili

Military personnel are able to
watch the Super Bowl via the
American Forces Network.
No Super Bowl has ever gone
into overtime.
The fewest points ever scored by
a team in the Super Bowl is the
Dolphins, they scored 3 points.
The most ever scored was the
San Francisco 49ers, they
scored 55 points.
The Denver Broncos, Minnesota
Vikings and Buffalo Bills all have
lost the Super Bowl 4 times.
Two teams have won 5 Super
Bowl’s. The Dallas Cowboys and
San Francisco 49ers, but only
one team has won 6, the
Pittsburgh Steelers.
Because of the mild climates
over half of the Super Bowls
have been played in New
Orleans, Miami or Los Angeles.
There is only one other day of
the year where more food is
consumed than the Super Bowl.
That day is Thanksgiving.
http://www.coolfactsforkids.com/football-facts-forkids/
Make it a great week,
~Tricia 
Spencer’s Fresh Markets
Morro Bay & Santa Maria