Happy Thanksgiving

November 27, 2014 11:22 am

We hope everyone has a wonderful day surrounded by family and friends! Happy Thanksgiving everyone!

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Penzeys Spices: A Must-Stop Shop for Home Chefs

November 25, 2014 4:14 pm

All great chefs know the importance of proper spicing, which is why foodies and home chefs alike are sure to restock their cupboards with a trip to Penzeys Spices. This Beaverton area spice shop stocks a huge variety of herbs and spices, and even if you're not sure what you're looking for, the knowledgeable staff can help you find what you need.

Perhaps the most enjoyable visit to Penzeys is one where you let your nose lead you to the aromas you find most enticing. You'll find the deep smoky incense of paprika, the heady fragrance of vanilla, and the nose-tingling scent of cinnamon. Penzeys is also well known for its unique spice mixes, ranging from barbecue rubs to curries to cocoa mixes. Regular customers especially like the fact that they can buy spices in wide variety of sizes. Whether you need just a pinch of coriander seed or a bulk-size tub of pink Himalayan salt crystals, you can get exactly what you need.

Penzeys Spices
11787 SW Beaverton-Hillsdale Highway
Beaverton, OR 97005
(503) 643-7430

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November 20, 2014 7:08 pm

Every Thanksgiving, my dad makes me make this spinach and artichoke dip. It’s a family favorite and you can add more spices to make it your own. I typically add a little more spice because my brothers like spicy foods. Let me know how you like it!


2 (10 oz) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and chopped
1/4 cup grated Parmesan cheese
assorted chips for dipping

Preheat the oven to 350 degrees. Lightly grease a 9-inch round chafing dish and set aside.

Prepare Spinach: Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.

Dip: In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

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