55 Western States Recipes for Home

By Kelly Johnson

Embark on a culinary adventure through the diverse and rich tapestry of the Western United States with our "55 Western States Recipes for Home" cookbook. This collection of recipes celebrates the unique flavors, traditions, and ingredients that define the western culinary landscape.
From the iconic flavors of California's vibrant and fresh produce to the hearty and comforting dishes of the Rocky Mountains, this cookbook captures the essence of the Western states. Discover the bold and spicy Tex-Mex delights of Arizona and the Pacific Northwest's seafood bounty, all the way to the traditional cowboy-inspired dishes of Wyoming.
Featuring over 50 carefully curated recipes, each page invites you to savor the authentic tastes of the West. Whether you're a seasoned home chef or a culinary explorer, our cookbook provides step-by-step instructions and tips to master the art of Western cooking.

• Language: English
• Publisher: Kelly Johnson
• Release date: May 6, 2024
• ISBN: 9791223037690

Kelly Johnson

Kelly Johnson, author of Being Brave, is a counselor, coach, writer, speaker, retreat leader, and human rights advocate. A blogger since 2005, Kelly maintains a following of readers on her monthly contributions to The Glorious Table and her church blog, Today I Saw God. She is a regular contributor to The Huffington Post, The Mighty, and Today Parenting. Follow her online at KellyIveyJohnson.com.

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55 Western States Recipes for Home

55 Western States

Recipes for Home

By: Kelly Johnson

Table of Contents

● California Roll Salad

● Seattle Salmon Chowder

● Tex-Mex Chili Verde

● Arizona Mesquite Grilled Chicken

● Colorado Bison Burger

● Oregon Marionberry Cobbler

● Utah Jell-O Salad

● Idaho Potato Skins

● New Mexico Green Chile Enchiladas

● Alaska Grilled Halibut with Lemon Butter Sauce

● California Cobb Salad

● Washington Apple Crisp

● Colorado Green Chili Breakfast Burritos

● Oregon Dungeness Crab Cakes

● New Mexico Navajo Tacos

● Montana Huckleberry Pie

● Arizona Prickly Pear Margarita

● Alaskan Smoked Salmon Dip

● Hawaiian Pineapple Teriyaki Chicken

● Nevada Sagebrush Lemonade

● California Walnut and Goat Cheese Salad

● Colorado Rocky Mountain Oysters

● Wyoming Bison Stroganoff

● Utah Honey-Glazed Carrots

● Arizona Sonoran Desert Date Shake

● Washington Smoked Salmon Chowder

● Nevada Basque Sheepherder’s Bread

● New Mexico Green Chile Chicken Enchilada Casserole

● Alaskan Halibut Tacos with Mango Salsa

● Oregon Hazelnut-Crusted Salmon

● California Grilled Artichokes

● Arizona Prickly Pear Salad

● Colorado Green Chili Cornbread

● New Mexico Carne Adovada

● Idaho Sun Valley Potatoes

● Alaskan Reindeer Sausage Bites

● Montana Bison and Barley Soup

● Utah Funeral Potatoes

● Washington Applewood Smoked Chicken

● Hawaiian Loco Moco

● California Quinoa Salad

● Colorado Bison Chili

● Wyoming Cowboy Cookie Bars

● Arizona Citrus and Avocado Salsa

● Oregon Marionberry BBQ Sauce

● Idaho Potato Leek Soup

● Alaskan King Crab Legs

● Montana Huckleberry Barbecue Ribs

● Utah Raspberry Pretzel Jello Salad

● Washington Apple Butter

● California Pomegranate Glazed Chicken

● Nevada Sagebrush Lemon Bars

● New Mexico Green CHile Breakfast Burrito Bowl

● Utah Fry Sauce

● Arizona Cactus Pear Sorbet

California Roll Salad

Ingredients:

For the Salad:

● 8 cups mixed salad greens (e.g., butter lettuce, arugula, or mixed spring greens)

● 1 cup imitation crab, shredded

● 1 ripe avocado, sliced

● 1 cucumber, julienned

● 1 cup cherry tomatoes, halved

● 1/4 cup thinly sliced red onion

● Sesame seeds for garnish (optional)

For the Dressing:

● 1/4 cup rice vinegar

● 2 tablespoons soy sauce

● 1 tablespoon sesame oil

● 1 tablespoon honey or maple syrup

● 1 teaspoon grated ginger

● 1 teaspoon minced garlic

● Salt and pepper to taste

Instructions:

Prepare the Salad:

● In a large salad bowl, combine the mixed greens, shredded imitation crab, sliced avocado, julienned cucumber, halved cherry tomatoes, and sliced red onion.

Make the Dressing:

● In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, salt, and pepper. Adjust the seasoning to taste.

Combine and Toss:

● Pour the dressing over the salad and gently toss until all ingredients are well coated.

Serve:

● Transfer the salad to individual plates or a serving platter. Sprinkle sesame seeds on top for garnish if desired.

Enjoy:

● Serve immediately and enjoy the fresh and vibrant flavors reminiscent of a California roll.

Feel free to customize the salad by adding your favorite ingredients or adjusting the dressing to suit your taste. This California Roll Salad is a delightful and healthy option, perfect for a light lunch or dinner.

Seattle Salmon Chowder

Ingredients:

● 1 pound salmon fillets, skinless, cut into bite-sized chunks

● 4 slices bacon, chopped

● 1 large onion, finely diced

● 2 celery stalks, finely chopped

● 3 medium carrots, peeled and diced

● 2 cloves garlic, minced

● 3 cups potatoes, peeled and diced

● 4 cups chicken or vegetable broth

● 1 teaspoon dried thyme

● 1 bay leaf

● 2 cups whole milk

● 1 cup heavy cream

● Salt and pepper to taste

● Chopped fresh parsley for garnish

Instructions:

Cook Bacon:

● In a large soup pot over medium heat, cook the chopped bacon until it becomes crispy. Remove some for garnish if desired.

Sauté Vegetables:

● Add diced onions, celery, and carrots to the pot. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1-2

minutes.

Add Potatoes and Broth:

● Add the diced potatoes, chicken or vegetable broth, dried thyme, and bay leaf to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Add Salmon:

● Gently add the salmon chunks to the pot and simmer until the salmon is just cooked through, about 5-7 minutes.

Pour in Milk and Cream:

● Pour in the whole milk and heavy cream. Stir well and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.

Remove Bay Leaf and Serve:

● Remove the bay leaf from the chowder. Ladle the chowder into bowls and garnish with crispy bacon and chopped fresh parsley.

Enjoy:

● Serve hot and enjoy the comforting flavors of Seattle-style Salmon Chowder!

This rich and hearty chowder captures the essence of Pacific Northwest cuisine with the inclusion of fresh salmon and comforting, creamy broth.

Tex-Mex Chili Verde

Ingredients:

● 2 pounds pork shoulder, cut into bite-sized cubes

● 2 tablespoons vegetable oil

● 1 large onion, finely chopped

● 4 cloves garlic, minced

● 2 cans (4 ounces each) diced green chilies

● 1 can (14 ounces) diced tomatoes

● 1 cup chicken broth

● 1 teaspoon ground cumin

● 1 teaspoon dried oregano

● 1/2 teaspoon ground coriander

● 1/2 teaspoon smoked paprika

● Salt and pepper to taste

● Fresh cilantro, chopped (for garnish)

● Lime wedges (for serving)

Instructions:

Brown Pork:

● In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork cubes