Cheddar Dumplings & Beef Stew

Prep / Total time : 1 hour  30 minutes   Serves  6 to 8

Ingredients:
1/2                cup all-purpose flour
1/2                teaspoon salt
1/2                teaspoon pepper
2 to 3            pounds beef stew meat, cut into 1-in. pieces
2                   tablespoons canola oil
5                   cups water
5                   teaspoon beef bouillon granules
1/2                teaaspoon onion salt
1/2                teaspoon garlic salt
4                   medium carrots, sliced
1                   medium onion, cut into wedges
1                  14-1/2 oz. cut green beans, drained

DUMPLINGS:              2            cups biscuit/baking mix
1             cups (4 oz.) shredded cheddar cheese
2/3          cups milk Cooking Directions:
1 .          In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches.
2.           Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3 .          Add carrots and onion. Cover and simmer 10 to 15 minutes longer or until vegetables are tender. Stir in green beans.
4.           For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10 to 12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean.
Serve immediately.

Apple-Sausage-Cheddar Breakfast Bake

Prep / Total time : 1 hour                Serves   6

2               packages (12 oz each) Johnsonville® Original breakfast sausage links
1               can (21 oz) apple pie filling with more fruit
2               medium apples, peeled, chopped (about 2 cups)
2               cups shredded sharp Cheddar cheese (8 oz)
1-1/2        cups Original Bisquick® mix
1-1/2        cups milk
1/4           teaspoon salt
1/8           teaspoon pepper
6              eggs

1.        Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.        In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
3.        In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
4.         Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Tip :Sweet apples and pie filling balance the sausage and sharp cheddar in a breakfast bake that goes into the oven in under 30 minutes.

Creamy Coconut Cream Pie

                                      Makes 8 servings
1/2                           (15-ounce) package refrigerated piecrusts
1/2                           cup sugar
1/4                           cup cornstarch
2                              cups half-and-half
4                              egg yolks
3                              tablespoons butter
1                              cup sweetened flaked coconut
2-1/2                       teaspoons vanilla extract, divided
2                              cups whipping cream
1/3                           cup sugar
                         **Garnish: toasted coconut**
1.          Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2.           Bake according to package directions for a one-crust pie.
3.           Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.
4.           Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
5 .          Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

Wacky Mashed Potatoes That Kids Love

                                   Makes 4 servings
This suggestion is fun any day of the year for kids of any age.

Let the mashed potatoes cool long enough so they'll mound up in the cones just like ice cream.

2-2/3             cups frozen mashed potatoes
1-1/3             cups milk 
1/2                (8-ounce) container soft cream cheese
3                   green onions, sliced 
1/2                teaspoon salt
1/4                teaspoon pepper
4                   flat-bottomed ice cream cones (optional)

Preparation :
 1.          Prepare potatoes with milk according to package directions, stirring with a wire whisk. Stir in cream cheese, green onions, salt, and pepper.
2 .         Let stand 5 minutes or until cool enough to mound.
3 .         To serve, spoon mashed potatoes into ice cream cones, if you'd like.

Surprise Monkey Bread

Prep / Total time :  1 hour  15 minutes         Serves 12

I love this pretty pull-apart bread, and drop-in company just raves about it. Because it uses refrigerated biscuits, it's so easy and quick to fix. You can try whatever jam you have on hand in place of the marmalade

Bundling each biscuit with its own helping of cinnamon, sugar and cream cheese ensures every bite of this twist on monkey bread is absolutely addictive.

1                 cup packed brown sugar
1/2              cup butter, cubed
2                 tubes (12 oz. ea.) refrigerated flaky buttermilk biscuits
1/2              cup sugar
1                 tablespoon ground cinnamon
1                 package (8 oz.) cream cheese, cut into 20 cubes
1-1/2          cup chopped walnuts

Cooking Directions:
1.         In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
2.         Flatten each biscuit into a 3-inch circle.
3.         Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
4.          Sprinkle 1/2 cup walnuts into a 10-inch fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
5.          Bake at 350°F for 40 to 45 minutes or until golden brown. Immediately invert onto a serving platter.
 Serve warm. Refrigerate leftovers. 

Apple Peanut Butter Cookies

Prep / Total time  50 minutes                Makes     15 cookies

1/2                cup(s) shortening
1/2                cup(s) chunky peanut butter
1/2                cup(s) sugar
1/2                cup(s) packed brown sugar
1                   egg
1/2                tsp. vanilla extract
1-1/2             cup(s) all-purpose flour
1/2                 tsp. baking soda
1/2                 tsp. salt
1/2                 tsp. ground cinnamon
1/2                 cup(s) grated peeled apple

Cooking Directions:
1 .          In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
2 .          Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. 

Baked Acorn Squash with Chestnuts, Apples and Leeks

Prep / Total time : 1hour  15 minutes             Serves: 8

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.

4             acorn squash (about 1 pound each), halved lengthwise and seeded
3             tablespoons extra-virgin olive oil, plus more for brushing
              **Kosher salt and freshly ground pepper**
3             tablespoons unsalted butter
1-1/2       cups diced celery
2              leeks, halved lengthwise and sliced crosswise 1/4 inch thick
2              Granny Smith apples, peeled and diced
2              teaspoons finely chopped thyme
10            ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
7              ounces vacuum-packed cooked chestnuts
1/2           cup chopped parsley
1/3           cup heavy cream
1/3           cup vegetable stock or low-sodium broth

1.       Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
2.       Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
3.        Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve . 

Asparagus Mushroom Casserole

Prep time : ---10 minutes --- Bake time : --- 35 minutes ---Makes 6 servings

4 -----------------cups sliced fresh mushrooms

1------------------cup chooped onion

4 -----------------tablespoons butter , divided

2 -----------------tablespoons all-purpose flour

1 -----------------teaspoon chicken bouillon granules

1/2 --------------teaspoon salt

1/8 --------------teaspoon ground nutmeg

1/8 --------------teaspoon pepper

1 -----------------cup 2% milk

1 -----------------package (12 ounces) frozen cut asparagus , thawed and drained

1/4 --------------cup diced pimientos

1 -1/2 -----------teaspoon lemon juice

3/4 --------------cup solf breads crumbs

1) In a nonstick skillet , cook mushrooms and onion in 3 tablespons of butter until tender . Remove vegetables with a slotted spoon and set aside . Stir the flour , bouillon , salt , nutmeg and pepper into the dripping until smooth . Gradually add milk . Bring to a boil ; cook and stir for 2 minutes or until thickened . Stir in asparagus , pimientos , lemon juice and the mushroom mixture .

2) Pour into a 1 -1/2 -quart baking dish coated with nonstick cooking apray . Nelt remaing butter ; toss with bread crumbs . Sprinkle over top . Bake , uncovered at 350* for 35 to 40 minutes or until heated through .

This colorful casserole is a palate-pleaser . Asparagus , mushrooms and pimientos make a mouth watering medley . Lemon and nutmeg give this dish a slightly tangy taste . Enjoy

Vegetable Chili

Prep / Total time : 50 minutes               Serves 4

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

1/4            cup vegetable oil
1               onion, chopped
2               medium garlic cloves, very finely chopped
1               large red bell pepper, cut into 1/2-inch pieces
1/2            pound parsnips, peeled and cut into 1/2-inch pieces
1/2            pound carrots, cut into 1/2-inch pieces
1               tablespoon chile powder
1               tablespoon ground cumin
                               **Salt**
1              14-ounce can peeled Italian tomatoes
1              canned chipotle in adobo, plus 1 tablespoon adobo sauce
1-1/2        cups water
1              cup canned hominy, drained
1              cup canned red kidney beans, drained
 **Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving**

1.       In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
2.        In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.

Make ahead the chili can be refrigerated for up to 2 days.

Suggested Pairing :A smoky Syrah or dark ale; or something sweet, like sangria, which helps tame the heat from the chile in the dish.

Sunday Dinner For A Croud

Beef Bolognese with Linguine
Prep :30 minutes -Cook :3-1/2 hours   18 servings(1 cup each)
3                3 pounds lean ground beef (90% lean)
1/3             cup olive oil
3                medium onions , chopped
3                large carrots , chopped
1                can (12 ounce) tomato paste , divided
9                garlic cloves , sliced
3                tablespoons dried parsley flakes
5                teaspoons kosher salt
3                teaspoons dried basil
3                teaspoons dried marjoram
1-1/2          teaspoons coarsely ground pepper
1/2              teaspoon crushed red pepper flakes
1-1/2          cups dry red wine
3                cans (28 ounces) diced tomatoes , undrained
1-1/2          cups beef stock
6                bay leaves
3                cups 2%  milk
3/4            cup grated  Parmesan cheese , optional
1 .        In a stockpot , cook half of the beef  over medium heat  for 8 to 10 minutes  or until no longer pink , break into crumbkles . Remove  beef with a slotted spoon  ; set aside . Pour off drippings . Repeat with remaining beef .
2 .        In the same stockpot  , heat   oil over  medium heat . Add onions  , carrots and celery ; cook and stir  until tender  . Stir in 1 cup tomato paste  ; cook 3 minutes  longer . Add the garlic  seasioning and beef .
3 .         Stir in wine . Bring to a boil ; cook until almost  evapotated . Add tomatoes , stock and bay leaves  ; return to boil . Reduce heat ; simmer uncovered  for 3 hours  or until desired consistency , stirring  in milk  halfway through cooking . Remove bay leaves  . Stir in cheese  and remaining tomato paste ; heat through . Serve with linguine and if desired  , additional cheese .
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Savory Biscuit-Breadsticks
Makes  10 breadsticks
1/2              cup grated Parmesan cheese
2                 teaspoons dried minced garlic
1/4              teaspoon crushed red pepper flakes
1                 tube (12 ounces) refrigerated buttermilk biscuits
2                 tablespoons olive oil
In a shallow bowl , mix the cheese  , garlic  and pepper flakes  . Roll each biscuit  into a 6-inch rope . Brush lightly  with oil ; roll in cheese mixture  . Place on on a greased baking sheet . Bake at 400* for 8 to 10 minutes  or until golden brown .
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Apple Walnut Salad
Start to finish :  30 minutes     Makes 12 servings
1/3               cup honey
1/4               cup balsamic vinegar
2                  tablespoons  olive or flaxseed oil
8                  cups torn romaine lettuce
4                  cups fresh baby spinach
6                   slices sweet onion , quartered
1                  cup cubed Jarisberg or swiss cheese
1                  medium apple , chopped
1                  cup coarsely chopped walnuts
1/2               cups salted pumpkin seeds or pepitas
1/4               cup dried cranberries
In a small bowl . whisk the honey , vinegar  and oil ; set aside . Just before  serving  , place remaining ingredients in a large bowl ; drizzle  with the vinaigrette and toss to coat .
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Slow Cooker  Chocolate Lave Cake
Prep :  15 minutes    Cook :  3 hours   Makes 12 servings
1                package (18-14 ounces) devil's food cake mix
1-2/3          cups water
3                eggs
1/3             cup canola oil
2                cups cold 2% milk
1                package (3.9 ounces) chocolate pudding mix
2                cups (12 ounces) semisweet chocolate chips
1 .         In a large bowl , combine  the cake mix  , water , eggs and oil ; beat  on low speed  for 30 seconds  . Beat on medium for 2 minutes  . Transfer  to a greased  4-quart slow cooler .
2 .         In another bowl , whisk milk  and pudding mix for 2 minutes . Let stand for 2 minutes  or until soft-set . Spoon  over cake batter  ; sprinkle  with chocolate chips  . Cover and cook on high  fot 3 to 4 hours  or until a toothpick  inserted  in the cake  portion  comes out with moist crumbs . Serve warm .
TIP :
Everyone who tries this dessert  falls in love  with it . Using a slow  cooker liner  makes  cleanup a breeze .

What the Heck Is a Soursop? & Soursop Cheesecake

Meet the soursop, a green-tipped oval fruit native to Mexico, Cuba, and parts of Central and South America. Its name may sound like a medieval insult, but the soursop is a sweet, luscious fruit, perfect in fruit salads or served chilled as a dessert on its own.

Also known as the custard apple, the soursop has a flavor described as a mix of strawberry and pineapple, but with the underlying creaminess of a banana or coconut.

The fruit is best eaten fresh, though the pulp freezes well, and can also be dried and mixed with other fruit to make ‘roll-ups.’ Unripe soursops can also be used as vegetables in soups.

While soursops aren’t native to the United States, you may be able to find the fruits in markets specializing in Caribbean or Latin foods. Soursop juice is also sold bottled or canned under the name guanabana, the Spanish name for the fruit.

                        Guanabana (soursop) Cheesecake

Base:

2                         cups sweet biscuits (graham crackers)
2                         tablespoons melted butter
                       **pinch of cinnamon or nutmeg**
Filling:
3                         teaspoons powdered gelatine
2                         4 ounces  cream cheese
1                         8 ounce can condensed milk
⅓                        cup fresh lemon juice
1                         cup pureed soursop, beaten well

TIP:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions:
Chilling time: 2 ½ hours

1 .        To make the base, preheat oven to 180˚C. Crumble the biscuits and mix well with the melted butter and spice. Press into a greased pie dish and refrigerate to chill for 30 minutes-1 hour before baking for 10 minutes until golden. Seet aside to cool to room temperature.
2.         To make the filling, sprinkle the gelatine over ¼ cup hot water, mixed in well and set aside. Beat the cream cheese with the condensed milk and lemon juice, then stir in the pureed soursop followed by the gelatine. Pour the mixture into the baked and cooled pastry shell and refrigerate for a couple of hours until set .

This cheesecake was made for me by one of my friend's from Mexico  this weekend  and I wants to share it with all my blogging friends and viewers .I will bring you more foods from the Road Show  soon .

Honey Peach and Blackberry Cobbler

12 servings (serving size: 1/2 cup cobbler and 1 biscuit)

2-1/4                cups all-purpose flour, divided
8                      cups chopped peeled peaches (about 4 pounds) 1/4                   cup honey
3                      tablespoons fresh lemon juice
3/4                   teaspoon salt, divided
3                      cups blackberries
                              **Cooking spray**
3/4                   cup granulated sugar
1                      tablespoon grated lemon rind
1                      teaspoon baking powder
6                      tablespoons chilled butter, cut into small pieces  1-1/4               cups low-fat buttermilk
2                      tablespoons turbinado sugar

1 .            Preheat oven to 400°.
2 .            Lightly spoon flour into dry measuring cups; level with a knife.
3.             Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
4.             Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
5.           Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Sausage-Spinach Rice Bowl & Garlicky Asparagus

Prep / Total time : 30 minutes               Makes 3 servings (1 cup)

1              (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1              tablespoon olive oil 
6              ounces hot turkey Italian sausage, casings removed 1/8           teaspoon crushed red pepper
5              garlic cloves, thinly sliced
1              (6-ounce) package fresh baby spinach
1              ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)
  **Garlicky Asparagus (recipe below )**

1.           Heat rice according to directions.
2.           Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and pepper; cook 4 minutes or until sausage is browned, stirring to crumble. Add garlic; cook 30 seconds, stirring constantly. Add spinach; cook 30 seconds or until spinach begins to wilt, tossing constantly. Stir in rice; cook 1 minute or until heated. Sprinkle with cheese.

                             Garlicky Asparagus

    Prep/Total: 20 minutes          Serves  4 ( serving size: 1 cup)

This recipe goes with Open-Faced Hummus Sandwich, Avocado Chicken Salad, Sausage-Spinach Bowl , Pan-Grilled Flank Steak

1                pound asparagus spears, trimmed
1                tablespoon olive oil
2                garlic cloves, thinly sliced
1/8             teaspoon salt
1/8             teaspoon freshly ground black pepper

1.        Steam asparagus 4 minutes or until crisp-tender.
2.        While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt, and pepper; toss to combine.

　

Spinach and Feta-Stuffed Focaccia

Makes  6 servings                    Serving size : 1 slice

This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts—a flavor combination reminiscent of the Mediterranean.
 1                      tablespoon olive oil 
1/2                   cup chopped onion 
3                      garlic cloves, minced
2                     (6-ounce) packages baby spinach
3/4                  cup (3 ounces) crumbled feta cheese
2/3                  cup golden raisins
3                     tablespoons pine nuts, toasted
2                     tablespoons fresh lemon juice 
1-1/2               teaspoons chopped fresh oregano
1/4                  teaspoon salt
1/4                  teaspoon ground red pepper
1               (13.8-ounce) can refrigerated pizza crust dough                    
**Cooking spray**
 1                     tablespoon 2% reduced-fat milk
1                      tablespoon water
1/4                   cup (1 ounce) grated fresh Parmesan cheese 
Preparation:
 Preheat oven to 450°.
1 .        Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 minute. Add half of spinach; cook 1 minute or until spinach wilts. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).
2.         Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.
3.         Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.

Corn, Crab and Shrimp Chowder

Prep / Total time :  2 hours                 Seerves  10

6               cups chicken stock or low-sodium broth
1               pound large shrimp, shelled and deveined, shells reserved
 3              ears of corn—shucked, kernels cut off and cobs reserved
1/2            teaspoon celery seeds
1               teaspoon fennel seeds
1               stick unsalted butter, cut into tablespoons
1               large yellow bell pepper, cut into 1/3-inch dice
1               large yellow onion, cut into 1/3-inch dice
3               celery ribs, cut into 1/3-inch dice
1               serrano chile, minced
2               large baking potatoes, peeled and cut into 1/3-inch dice
1               pound lump crabmeat, picked over 1 quart heavy cream
                    **Salt      Freshly ground black pepper**
    ** Snipped chives, for garnish Buttered toast, for serving**
1.        In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot.
2          In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.
3.         In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.
4.         Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast.

Make ahead the shrimp stock can be made and refrigerated overnight. The finished chowder can be refrigerated overnight; reheat gently before serving.

Beef-and-Vegetable Potpie with Cheddar Biscuits

Prep / Total time : 1hour 45 minutes         Makes 8 servings

2                    sticks unsalted butter, chilled and cubed
1/4                 cup canola oil
1                    large Spanish onion, coarsely chopped
1-1/2              pounds carrots, peeled and cut into 1/2-inch pieces

1-1/2              pounds parsnips, peeled and cut into 1/2-inch pieces
                           **Salt and freshly ground pepper **
3                    pounds ground beef
1                    tablespoon chopped thyme
1                    tablespoon chopped rosemary
4-1/4              cups self-rising flour
5-1/3              cups milk
2                     cups chicken stock or low-sodium broth
1                     10-ounce package frozen peas
6                     ounces sharp cheddar cheese, shredded (1-1/2 cups)

1.            Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

2.            In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. 3.          Transfer the mixture to two 9-by-13-inch baking dishes.
4.          Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
5          Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.
Suggested Pairing:
 Blackberry-scented Malbec.

Boiled Chinese Dumplings

Prep /Total Time : 5 hours       Makes  32 dumplings

DIPPING SAUCE:               1/3                cup sake
1/4                cup soy sauce
1/4                cup unseasoned rice vinegar
1                   tablespoon sugar
3                   thin slices of garlic
1                   tablespoon minced scallion
1/2                tablespoon minced fresh ginger
1                   tablespoon hot-chile sesame oil DUMPLINGS : 1/2               head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
3/4                pound ground pork
1/4                bunch Chinese chives or 2 scallions, minced
1                   tablespoon finely grated fresh ginger
1                   tablespoon dark or regular soy sauce
1/2                tablespoon finely grated garlic
1                   teaspoon toasted sesame oil
3/4                teaspoon kosher salt
2                   tablespoons vegetable oil
2-3/4             cups all-purpose flour
**Cornstarch, for dusting **

MAKE THE DIPPING SAUCE:
1.     In a small bowl, stir together all of the ingredients.
MAKE THE DUMPLINGS Set a steamer basket in a pot of boiling water. Steam the cabbage until tender, 20 to 25 minutes. Transfer to a colander to cool, then squeeze out as much excess liquid as possible. Finely chop the cabbage.
2.      In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil. Gently stir, cover and refrigerate for at least 4 hours or overnight.
3.       Put the flour in a large bowl. Slowly add 1 cup of cold water and the remaining 1 tablespoon of vegetable oil, stirring constantly with a wooden spoon, until the dough starts to come together. Using your hands, knead the dough until it forms a ball, then knead the dough on a work surface until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover and refrigerate for at least 30 minutes and for up to 3 hours.
4.          Dust a baking sheet with cornstarch. Cut the dough into 4 equal pieces, then roll each piece into 1-inch-thick logs, 8 inches long. Using a sharp knife, cut the logs into eight 1-inch pieces. Using a rolling pin, roll the pieces into 3 1/2-inch rounds, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out. Dust the rolling pin occasionally with cornstarch to prevent sticking.
5.         Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
6.          Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce. Make ahead the assembled dumplings can be frozen for up to 2 weeks.

Pork and Asparagus with Chile-Garlic Sauce

Prep /total time : 45 minutes    Serves  4

1                    tablespoon cornstarch
3                    tablespoons Chinese rice wine, such as Shaoxing, or sake
1                    tablespoon peanut oil
1                    tablespoon minced fresh ginger
2                    teaspoons minced garlic
2                    teaspoons sugar
2                    dried hot chiles
3                    scallions, minced
1                    pound boneless pork shoulder, thinly sliced
1/2                 pound asparagus, sliced on the diagonal into 1-inch lengths
2                   tablespoons toban djan, a fermented chile-bean sauce (see TIP)
                         **Steamed jasmine rice, for serving**

1.           In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine. Place a large wok or large skillet over high heat. Add the oil to the wok and swirl until it starts to smoke. Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds. Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes. Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute. Transfer the pork and asparagus to a platter and serve with jasmine rice.

TIP: Toban djan is available at Asian markets or the the Asian aisle in your supermarket .

Cornbread Biscuits & Sweet Potato Biscuits

                         Cornbread Biscuits

Prep /Total : 55 minutes

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.

3             cups self-rising soft-wheat flour
1/2          cup yellow self-rising cornmeal mix
1/4          cup cold butter, cut into pieces
1/4          cup shortening, cut into pieces
1-1/2       cups buttermilk
1             teaspoon yellow cornmeal
2          tablespoons butter, melted


1.     Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2.     Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
3.     Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
4.     Bake at 500° for 13 to 15 minutes or until golden brown.
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                            Sweet Potato Buscuits

 Prep / Total time : 40minutes      Makes 1 dozen

These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.

2            cups all-purpose flour 
1/4         cup firmly packed brown sugar 
1            tablespoon baking powder
3/4         teaspoon ground cinnamon, divided
1/2         cup cold butter, cut into pieces
1/2         cup cooked, mashed sweet potatoes 
1/2         cup cold whipping cream
                   **Parchment paper **
                   **Vegetable cooking spray** 
2            tablespoons whipping cream
2            teaspoons granulated sugar 

1.     Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
2.     Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.
3.      Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.
4.        Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.
5.       Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.
6.       Bake at 450° for 13 to 15 minutes or until golden brown.

Spicy Roast Chicken

Prep : / Total : 2 hours                  Serves 4
Chicken  1/4             cup Dijon mustard
1/2                tablespoon water
1/2                tablespoon ancho chile powder
5                   garlic cloves, minced
3                   tablespoons finely chopped sage
3                   tablespoons extra-virgin olive oil
**Salt and freshly ground black pepper**
1                  4-pound pastured chicken
2                   tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2                  tablespoons chopped parsley
1                  tablespoon fresh lemon juice
2                  tablespoons unsalted butter Topping               2                  garlic cloves, smashed
2                 tablespoons extra-virgin olive oil
1                 cup fresh bread crumbs
**Finely grated zest of 1 lemon**
1                 tablespoon chopped parsley
1/4              teaspoon cayenne
**Salt**
1 ,             Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
2 .            Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeño brine; bake for 5 more minutes. Let rest for 10 minutes.
3 .            In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
4 .            In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve. Suggested Pairing : Fruity, full-bodied Chardonnay, such as one from California's Central Coast.

Spiced Peaches

                                      Makes 4 Quarts
Canning is the best way to make summer produce last through the year.

10                pound firm-ripe peaches (about 20), peeled 
5                  cups sugar 
2-1/3            cups rice vinegar
1                  teaspoon whole allspice
12                black peppercorns
4                  cinnamon sticks (each about 2 1/2 in. long)
4                  cardamom pods, cracked (see notes)
4                  star anise

          ** Follow steps 1 through 4 of Canning Instructions, using four wide-mouth quart-size jars.**
1.          Halve and pit peaches.
 2.         In a 6- to 8-quart pan, combine sugar, vinegar, allspice, peppercorns, cinnamon sticks, cardamom, and star anise. Stir over high heat until boiling; reduce heat, cover, and simmer for 5 minutes, stirring occasionally.
3.         Turn heat under sugar mixture to high. Add 1/3 of peaches, cover, and stir occasionally until mixture returns to a boil and peaches are barely tender when pierced, 2 to 3 minutes. With a slotted spoon, transfer peaches to a large bowl. Repeat to cook remaining peaches. Remove syrup from heat.
 4.        Arrange spices and peaches, cut sides down, equally in jars. Return syrup to boiling over high heat.
5 .        Follow steps 5 through 11 of Canning Instructions, ladling hot syrup over peaches, leaving 1/2 inch of headspace in each jar, and processing jars for 25 minutes (see notes). Chill any extra syrup airtight up to 2 weeks.

Bread-and-Butter Pickles

Makes 16 servings         ( serving size : 1/4 cup drained pickles)

This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

5-1/2            cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
1-1/2           tablespoons kosher salt
1                  cup thinly sliced onion 
1                  cup sugar 
1                  cup white vinegar
1/2               cup cider vinegar
1/4               cup packed brown sugar
1-1/2            teaspoons mustard seeds
1/2               teaspoon celery seeds
1/8               teaspoon turmeric

Preparation 1.          Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
2.          Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Raspberry Blackberry Jam

This sweet-tart spread has the bright flavor of raspberries, with just enough blackberries for a rich undertone.
 Total : 1 hour  45 minutes          Makes 4 -- 1/2 pints  or 4 pints

3            cups (12 oz.) blackberries
2-1/2      qts. (2 2/3 lbs.) raspberries
5            cups sugar, divided 
1            package (1.75 oz.) Sure-Jell pectin labeled "for less or no-sugar needed recipes"*
1/2         teaspoon butter* (optional)

Preparation:1.        Follow directions in "Canning ABCs: Get Ready" (below), using 8 regular or widemouthed half-pint jars or 4 pint jars, plus matching rings and lids.
2.        Meanwhile, purée blackberries in a food processor. Rub through a fine strainer over a bowl to extract as much juice as you can. Discard seeds and scrape juice into an 8- to 10-qt. pot. Add raspberries and mash very coarsely with a potato masher.
3.        Measure 4 3/4 cups sugar into a bowl; set aside. Put remaining 1/4 cup sugar in another bowl and stir in pectin. Stir pectin mixture into pot with berries and add butter if you like.
4.        Over high heat, bring berry mixture to a full boil that you can't stir down, stirring constantly with a long-handled spoon and protecting hands from spatters. Add reserved sugar and return to a full boil, continuing to stir. Boil, stirring, exactly 1 minute.
5.         Fill jars: Follow directions in "Canning ABCs: Fill and Seal Jars," leaving 1/4 in. headspace. Wipe rims and seal with lids and rings as directed.
6.         Process as directed in "Canning ABCs: Process Jars," boiling for 5 minutes (boil for 10 minutes at altitudes of 1,001 to 6,000 ft., 15 minutes above 6,000 ft.). If your canning rack won't hold all the jars at once, process them in two batches. Cool, check the seals, and store as directed (up to 1 year).

***Don't use regular Sure-Jell for this recipe. Butter keeps foam from forming during cooking. If you leave it out, skim off foam before ladling jam into jars.***
FIRST-TIME TIP:
Add sugar to the boiling berry mixture (step 4) all at once; this helps the mixture gel properly.
Canning ABCs:

GET READY:
1.          Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.
2.          Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.
3.         Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.
4.         Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.
5. Rinse produce, then prepare as recipe directs.

FILL AND SEAL JARS:
1.         Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn't completely full, let cool, then serve or chill; do not process.
2.         Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.
3.          Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don't force.

PROCESS JARS:
1.         Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.
2.         Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don't tighten rings. Cool completely at room temperature. You may hear a "ping" as jars form a seal.
3.          Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn't (you can still eat the food—chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.