Coq Au Vin

2 Tbsp. olive oil

4 oz good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut into 8ths

kosher salt and freshly ground black pepper

1/2 lb. carrots, cut diagonally in 1-inch pieces

1 sweet onion, thinly sliced

1 tsp. pressed or finely minced garlic

1/4 C. Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 C. good chicken stock, preferably homemade

10 fresh thyme sprigs

2 Tbsp. unsalted butter, at room temperature, divided

1 1/2 Tbsp. all-purpose flour

1/2 lb. frozen small whole onions

1/2 lb. cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large oven safe Dutch oven. Add the bacon and cook over medium heat for 8 to 10 min., until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 tsp. salt, and 1 tsp. pepper to the pan and cook over medium heat for 10 to 12 min., stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more min. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 min., until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 Tbsp. of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 Tbsp. of butter and cook the mushrooms over medium-low heat for 5 to 10 min., until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 min.. Season to taste. Serve hot.

Beef Stroganoff

1 1/2 lb. cubed round steak, cut into thin strips

House Seasoning, recipe follows

all-purpose flour

2 Tbsp. olive oil

2 Tbsp. butter

1 medium onion, thinly sliced

8 ounces fresh mushrooms, sliced

10 3/4 oz. can beef broth

10 3/4 oz. can cream of mushroom soup

Salt and black pepper

1 C. sour cream

package medium egg noodles, cooked according to package directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 tsp. flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 min., covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Sasoning:

1 C. salt

1/4 C. black pepper

1/4 C. garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Lemon-Thyme Roasted Chicken

1 lemon, cut in half
1/2 medium onion
5 lb. whole roasting chicken
1/4 C. butter or margarine, softened
3 garlic cloves, pressed or finely minced
2 tsp. chopped fresh thyme
1 tsp. coarse salt
1 tsp. coarsely ground black pepper
1 C. chicken broth
1/2 C. dry white wine
2 Tbsp. all-purpose flour
fresh thyme and roasted garlic for garnish, if desired

Place one lemon half and onion half into the chicken cavity.
Stir together butter, garlic, and thyme. Starting at the neck cavity, loosen the skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat (Do not totally detach skin.) Rub half of the butter mixture evenly under the skin.
Tie ends of legs together with string; tuck wings tips under. Rub the remaining half of butter mixture over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 30 min. Reduce heat to 400 degrees and bake for 55-60 min. or until a meat thermometer inserted into thigh registers 180 degrees, basting occasionally with pan drippings and turning pan for even browning. Cover loosely with aluminum foil to prevent excess browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover chicken with foil and let stand 10 min. before slicing.
Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.
Whisk together pan drippings, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 min. or until thickened. Serve with chicken. Garnish if desired.

Pumpkin Dumplings

15 oz. can pumpkin
1/4 C. sugar
2 Tbsp. light brown sugar
2 Tbsp. honey
3/4 tsp. pumpkin pie spice
1/2 of a 16 oz. package won ton wrappers
vegetable oil
powdered sugar

Stir together first 5 ingredients in a medium bowl.
Arrange one won ton wrapper on a clean, flat surface. Keep remaining wrappers covered with plastic wrap or a damp towl to prevent drying. lightly moisten edges of wrapper with water. Place about 2 tsp. pumpkin mixture in the center of wrapper; fold 2 opposite corners together, forming a triangle. Press edges together to seal, removing any air pockets. Cover with pastic wrap or a damp cloth. Repeat with remaining wrappers and pumpkin mixture.
Pour oil to depth of 3 in. in a Dutch oven; heat to 375 degrees. fry dumplings 3 at a time, about 20 sec. per side or until golden brown and edges are crisp. Drain on paper towels. Sprinkle with powdered sugar and serve immediately.

Southern Fried Chicken

3 eggs

1/3 C. water

About 1 C. hot sauce (Texas Pete recommended)

2 C. self-rising flour

1 tsp. pepper

House Seasoning, recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces

Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper.
Season the chicken with house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry until chicken is brown and crisp.

House Seasoning:

1 C. salt

1/4 C. black pepper

1/4 C. garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Helpful Tip: Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Pumpkin Mac & Cheese

2 C. dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 C. whipping cream
1 C. whole milk
4 oz. Fontina cheese, shredded (1 C.)
15 oz. can pumpkin
1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
1/2 C. soft bread crumbs
1/2 C. grated parmesan cheese
1/3 C. chopped walnuts
1 Tbsp. olive oil
sage leaves, optional

Preheat oven to 350 degrees. Cook pasta in a large pot according to package directions; drain. Return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Add cream and milk at once. Cook and stir until slightly thickened and bubbly. Stir in Fontina, pumpkin, and crushed sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2 qt. rectangular baking dish.
In a bowl, combine bread crumbs, Parmesan, nuts, and oil; sprinkle over pasta. Bake, uncovered, 30 min. or until bubbly and top is golden. Let stand 10 min. before serving. garnish with sage leaves, if desired.

Oatmeal Cake

1 C. uncooked regular oats
1/2 C. butter, cut into pieces
1 1/4 C. boiling water
1 1/3 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 large eggs
1 C. firmly packed brown sugar
3/4 C. sugar

Brown Sugar-Pecan (or Walnut) Topping:
1 C. firmly packed brown sugar
1 C. chopped pecans (or walnuts)
1 C. sweetened flaked coconut
1/2 C. butter, softened
1/3 C. milk

Beat topping ingredients at medium speed until well combined; set aside.
Preheat oven to 350 degrees. Place oats and butter in the bowl of an electric mixer. Pour boiling water over oat mixture; cover and let stand 20 min.
Stir together flour, baking soda, cinnamon, and nutmeg.
Add eggs, one at a time, to oat mixture, beating at medium speed just until blended. Gradually add flour mixture, beating just until blended. Pour batter into a greased and floured 9 X 13 in. baking dish.
Bake 26-30 min. or until a toothpick inserted in the center comes out clean (cake will begin to pull away from sides of pan). Remove cake from oven and change oven setting to broil.
Spoon Brown Sugar-Pecan Topping onto warm cake. Gently spread topping over cake using the back of a spoon.
Broil cake 3 in. from heat 3-5 min. or until sugar is bubbly and lightly browned. Let cake cool completely (3-4 hrs.).

Chili-Rubbed Pork Chops with Pineapple Salsa

4 pork bone-in rib chops, 3/4 in. thick, trimmed
1 Tbsp. chili powder
1 1/2 Tbsp. light brown sugar, packed
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. salt

Pineapple Salsa:
3 slices fresh pineapple, or canned, drained
1 jalapeno pepper, halved lengthwise, seeded and deveined
1 Tbsp. fresh lime juice
salt to taste

In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of chops with spice mixture.
Prepare a grill, skillet (cast iron is best), or grill pan to medium-high heat and lightly oil grate or pan. Grill pork until internal temperature reaches 145 degrees, about 4-5 min. per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2-3 min. per side. Remove chops and let rest 5 min.
Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season lightly with salt.

Helpful Tip: Do not puncture meat with a thermometer until you are fairly certain it is done, as it releases juices and will cause drying.

Spicy White Chili

2 C. finely diced onions
4 cloves garlic, pressed or finely minced
2 Tbsp. olive oil
4.5 oz. can diced green chilies
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15oz. cans white kidney beans, rinsed & drained
2 14.5 oz. cans chicken broth
5 C. cubed cooked turkey or chicken
salt to taste
4 oz. Monterey Jack cheese with jalapeno peppers, shredded

In a Dutch oven , cook onions and garlic in hot oil over medium-high heat 5-6 min., stirring often, until tender. Stir in chilies, chili powder, oregano, cayenne and salt; cook 1 min. Mash one can of beans; add all beans and broth to Dutch oven. Bring to simmering. Cook, covered, 10 min.
Stir in turkey; cook about 10 min., until heated through. Stir in cheese until melted.

Squash Crumble

For the filling:
3 Tbsp. brown sugar
1 Tbsp. corn starch
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 butternut squash (about 2 lb.), peeled, seeded, and cut into 1 in. chunks
3 baking apples, peeled, cored, and cut into small chunks

For the topping:
1 C. all-purpose flour
1/2 C. sugar
1/2 tsp. cinnamon
pinch of salt
5 Tbsp. cold butter
1/2 C. pecans

Heat oven to 350 degrees. Coat a 9 X 13 in. baking dish with cooking spray.
To make the filling, in a small bowl, mix together brown sugar, cornstarch, salt, cinnamon, and nutmeg; set aside.
Bring a large pot of water to a boil. Add the squash and cook 5-6 min., or until just tender. Drain thoroughly.
In a large mixing bowl, mix the squash and apples. Add the brown sugar mixture & toss well. Transfer to prepared baking dish.
To make topping, in a food processor, combine the flour, sugar, cinnamon, and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse to chop and combine. Sprinkle topping evenly over squash and apples.
Bake 45 min., or until the squash and apples are tender.

Apple-Ginger Spice Cake

14.5 oz. package gingerbread cake mix
21 oz. can apple pie filling
2 large eggs
1/4 C. all-purpose flour
1 tsp. almond extract
1 C. powdered sugar
1/4 C. sour cream

Preheat oven to 350 degrees. Beat first 5 ingredients at low speed with a heavy duty electric stand mixer 20 sec.; increase speed to medium, and beat 1 min. Pour batter into a greased and floured 15 X 10 in. jelly roll pan.
Bake 20 min. or until a toothpick inserted at the center comes out clean. Cool cake in pan on a wire rack 10 min. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve warm or at room temperature.

Pork Roast with Sweet Potatoes, Pears, and Rosemary

3 1/2 lb. bone in pork center loin roast, excess fat trimmed
1 Tbsp. olive oil
1 Tbsp. fresh rosemary, chopped, plus more for garnish
salt and freshly ground black pepper
2 1/2 lb (about 6 medium) sweet potatoes, peeled, and cut lengthwise into sixths
3 firm-ripe Bosc pears, quartered lengthwise and cored
12 oz. bottle hard cider (can substitute 1 C. apple juice & 1/2 C. dry vermouth OR use all apple juice)

Preheat oven to 450 degrees. Rub pork with oil. Mix rosemary, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Rub over pork. Place pork, bone side down, in a large roasting pan. Roast 15 min. Reduce oven temperature to 350 degrees. Roast 15 min. Add sweet potatoes and pears to the pan, stirring to coat with pan juices, and spread around the roast. Salt and pepper to taste. Roast, occasionally stirring sweet potato mixture, until meat thermometer reads 145 degrees at thickest portion and potatoes and pears are tender, about 1 hr. Transfer pork to carving board and sweet potato mixture to ovenproof bowl, tent the bowl with foil and keep warm in turned-off oven.
Let pork stand 10-15 min.
Heat roasting pan over high heat. Add cider, bring to a boil, scraping up pan drippings with a spoon. Boil until reduced to 3/4 C., or about 5 min. Pour into sauceboat. Carve pork. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 Tbsp. cider sauce and sprinkle with rosemary. Serve with remaining sauce on the side.

Gooey Butter Pear Cake

For the cake:
2 medium fresh pears, peeled, cored, and diced
1/2 tsp. ground cardamom
1/2 C. milk, room temperature
1 1/2 tsp. instant yeast
3 Tbsp. sugar
1 tsp. salt
1 egg
2 C. all-purpose flour
6 Tbsp. unsalted butter, room temperature

For the topping:
1/2 C. unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
1/4 C. white corn syrup
3/4 C. all-purpose flour

To finish:
powdered sugar
toasted sliced almonds

Coat a 9 X 13 in. baking dish with cooking spray.
In a small bowl, toss the pears with the cardamom; set aside.
In the bowl of an electric mixer fitted with paddle attachment, combine the milk, yeast, sugar, salt, egg, and flour. Mix on medium until a smooth dough forms. Add 2 Tbsp. of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 min.
Scrape the dough into the prepared baking dish and , using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 min.
Heat the oven to 350 degrees. Sprinkle the pears over the top of the dough.
To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in vanilla and corn syrup, then mix in the flour. Dollop this over the pear-covered dough.
Bake 40-45 min., or until the center is slightly set but still jiggly. Allow to cool.
Sprinkle with sifted powdered sugar and toasted almonds to serve. Refrigerate leftovers.

Roasted Tomato & Portobello Flatbread Pizza

1 lb. cherry tomatoes
6 oz. sliced portobello mushrooms
4 large scallions, cut into 1 in. pieces
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 C. torn fresh basil leaves
1 Tbsp. fresh chopped oregano
1 prepared flatbread or pizza crust
3 oz. sliced provolone cheese (or more, if desired)

Heat oven to 400 degrees. Coat a large rimmed baking pan with cooking spray.
Place tomatoes, mushrooms, and scallions in prepared baking dish and toss with olive oil. Season with salt and pepper and bake 30 min. Remove from oven and tss with basil and oregano.
Place flatbread on a baking sheet. Spoon vegetable mixture evenly over top; tear cheese into bite size pieces and scatter over vegetables. Bake 15-20 min. or until flatbread is crisp.
Allow to cool slightly before slicing.

Chicken Sputnik

1 large chicken, cut into serving pieces
salt and freshly ground pepper
1/4 C. all-purpose flour
2 Tbsp. butter
2 large onions, sliced 1/2 in. thick
5 large potatoes, sliced 1/2 in. thick
3/4 C. grated Pecorino Romano cheese
1 Tbsp. Hungarian paprika
3/4 C. dry sherry
1 1/2 C. chicken broth (preferrably homemade)

Season the chicken with salt and pepper and coat with flour.
In a Dutch oven, saute the chicken in butter over medium-low heat until it is golden.
Layer the onions and potatoes on top of the chicken. Top with the cheese, paprika, and salt and pepper to taste (about 1 1/2-2 tsp.).
Add the sherry and chicken broth. Cover and simmer for 2 hrs. or until vegetables are tender and the chicken easily pulls away from the bone. Stir often to prevent sticking.

Helpful Tip: If you substitute boneless, skinless chicken breasts, use 1 stick of butter to saute.

Pork and Black Bean Soup

6 C. chicken broth
1 Tbsp. chopped canned chipotle peppers in adobo, plus 2 Tbsp. adobo sauce
2 tsp. ground cumin
1 lb. dried black beans, rinsed
1 large red onion, finely chopped
4 cloves garlic, pressed or finely minced
1 1/2 lb. boneless pork shoulder, trimmed of excess fat
kosher salt
sour cream, fresh cilantro, and fresh salsa for serving

In a 5-6 qt. slow cooker, whisk together the chicken broth, chipotles, adobo sauce, and cumin; stir in the beans, onion, and garlic.
Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7-8 hrs. or on high 5-6 hrs.
Transfer pork to a bowl and shred or break into large pieces. Using a handheld immersion blender (or a standard blender), puree half the soup.

Stir pork back into the soup and season with salt to taste (about 1 1/2-2 tsp.). Serve topped with a dollop of sour cream, cilantro and fresh salsa, if desired.

Thai Butternut Squash Soup

1 Tbsp. olive oil
1 medium sweet onion, chopped
1-2 in. piece of ginger, peeled and grated
2 garlic cloves, pressed or finely minced
1 Tbsp. red curry paste
14.5 oz. can coconut milk
4 C. chicken broth
3 lb. butternut squash, peeled, seeded, and cut into 1 in. cubes
1 lime, juiced
1 tsp. salt
1/3 C. unsalted peanuts, chopped
1/3 C. sliced scallions
whole wheat pitas or flatbread, optional

Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 min. Add ginger and garlic and cook 1 min. or until fragrant. Stir in curry paste and cook another minute.
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 min. or until squash is tender.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve topped with peanuts and scallions with pita or flatbread.

Helpful Tip: If you do not have an immersion blender, simply use a traditional blender. Use extreme caution handling the hot liquid!

  

Beef and Bean Chili

2 lb. lean ground beef
2 large onions, finely chopped
6 cloves garlic, pressed or finely minced
2-4 jalapenos, seeded and minced
2 Tbsp. chili powder
2 tsp. ground cumin
15 oz. can tomato sauce
2 C. water
3 15-16 oz. cans light red kidney beans, rinsed and drained
1 oz. semisweet chocolate, chopped
1/4 C. chopped fresh cilatro
salt and pepper to taste
corn or tortilla chips

In Dutch oven, brown beef over medium heat; drain. Add onions, garlic, and peppers; cook about 5 min., until almost tender. Add chili powder and cumin; cook 1 min., until fragrant. Add tomato sauce and 2 C. water; bring to boil. Reduce heat to medium-low. Simmer, covered, 10 min. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about 5 min. Remove from heat. Stir in chocolate until melted. Stir in salt and pepper to taste (about 1 1/2 tsp. salt & 1/4 tsp. pepper) and cilantro. Top with corn or tortilla chips.

Autumn Couscous

2 lb. butternut squash, peeled and chopped into 1/2 in. pieces
2 C. small cauliflower florets
1/2 tsp. each salt and freshly ground black pepper
10 oz. package of plain couscous
3 Tbsp. butter
1/4 C. sweet Asian chili sauce
1/4 C. shelled pistachios
fresh thyme, optional

Preheat broiler. Place squash and 2 Tbsp. water in a large microwave-safe bowl; cover with vented plastic wrap. Microwave on high 5-8 min. until crisp-tender, stirring once.
Transfer squash and cauliflower to a 15 X 10 X 1 in. baking pan; sprinkle with salt and pepper.Lightly coat with cooking spray. Broil 4-5 in. from heat for 10 min. until tender and beginning to brown, stirring once.
Meanwhile, prepare couscous according to package directions; set aside. In small microwave-safe bowl, combine butter and chili sauce. Microwave on high just until butter is melted. Divide couscous among 4 bowls. Top with vegetables, pistachios, chili-butter, and thyme.

Candied Sweet Potato Pie

Pecan Piecrust:
1 C. all-purpose flour
1/4 C. ground pecans
1/2 tsp. salt
1/4 C. butter or shortening
1/4-1/3 C. cold water

In a large bowl, combine flour, pecans, and salt. Cut in butter or shortening until pea size crumble forms. Add water one Tbsp. at the time, mixing with a fork until all is moistened. Chill 30 min.

Pie:
1 small lemon
1/4 C. butter
2 lb. sweet potatoes, peeled and sliced 1/4 in. thick
1/2 C. sugar
1/2 C. pecan halves
1 tsp. ground nutmeg
whipped cream, optional

Finely shred peel from lemon and set aside.
In a straight sided, 12 in. skillet, melt butter. Add sweet potatoes and stir to coat in butter. Cook 1 min. over medium heat.
Sprinkle with sugar and lift and fold potatoes to coat and dissolve sugar. Cook 5-8 min. more until caramelized and syrupy, stirring occasionally. Stir in pecans, lemon peel, and nutmeg. Turn off heat; cool.
Meanwhile, preheat oven to 450 degrees. Roll pecan piecrust to 12 in. circle. Fit into a 9 in. pie plate. Trim crust and crimp as desired. Layer with a double thickness of foil; bake 8 min. Remove foil; bake 5 min. more. Remove and reduce oven to 425 degrees.
Carefully layer potatoes in piecrust (reserve syrup left in skillet). Bake 15-20 min or until piecrust is golden and sweet potatoes are tender. Cool about 15 min. Brush top of pie with reserved syrup. Serve with whipped cream sprinkled with additional nutmeg.

Helpful Tips: You may also use a refrigerated  piecrust. If you prefer your whipped cream to be sweetened, simply add confectioner's sugar to taste (about 1/4 C. of sugar per 1 C. of cream).

Spicy Chipotle-Orange Squash

1 small buttercup or acorn squash
1/4 C. water
3 Tbsp. packed brown sugar
2 Tbsp. butter or margarine, melted
1 tsp. grated orange peel
3 Tbsp. fresh orange juice
1/4 tsp. salt
1 chipotle chile in adobo sauce (from 7 oz. can), finely chopped

Cut squash in half crosswise; remove seeds and membranes. Pour water into a 5-6 qt. slow cooker. Place squash halves, cut sides up, in cooker.
In a small bowl, mix remaining ingredients; pour into squash halves.
Cover; cook on high heat setting 3-4 hrs. Cut squash in half, making four wedges, to serve.

Ground Beef Chow Mein

1 lb. lean ground beef
2 C. thinly sliced celery
1 medium red bell pepper, coarsely chopped
8 oz. sliced water chestnuts, drained
12 oz. bottle teriyaki baste and glaze
2 C. coleslaw mix (shredded cabbage and carrots)
3 C. chow mein noodles

In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min., stirring frequently, until beef is thoroughly cooked. Stir in celery and bell pepper. Cook 3-4 min., stirring frequently, until vegetables are crisp-tender; drain.
Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 min., stirring frequently, until hot and bubbly. Remove from heat.
Stir in coleslaw mix. Serve over noodles.

Beef Stroganoff Stew

2 Tbsp. butter or margarine
1 medium onion, finely chopped
2 tsp garlic, pressed or finely minced
8 oz. sliced fresh mushrooms
1 1/2 lb. boneless beef top sirloin steak, cut into 2 X 3/4 X 1/4 in. pieces
6 C. beef broth
1/2 C. dry sherry or additional beef broth
1/4 C. ketchup
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 C. uncooked medium egg noodles
8 oz. sour cream

In a 5-6 qt. Dutch oven, melt butter over medium-high heat. Add onion, garlic, and mushrooms; cook 5-6 min., stirring frequently, until mushrooms are softened.
Stir in beef. Cook 5-6 min., stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low, cover and cook 10 min., stirring occasionally.
Stir in noodles. Cover; cook 5-7 min, stirring occasionally, until noodles are tender. Stir in sour cream. Cook 3-5 min., stirring frequently, until well blended.

Slow Cooker Beef and Barley Soup

1 1/2 lb. beef stew meat
3 medium carrots, sliced
1 large onion, finely chopped
2 cloves garlic, pressed or finely minced
2/3 C. frozen corn, thawed
2/3 C. uncooked medium pearl barley
2 tsp. salt
1/2 tsp. freshly ground black pepper
14.5 oz. can diced tomatoes, undrained
5 1/4 C. beef broth
1 C. frozen sweet peas, thawed

Spray a 5-6 qt. slow cooker with cooking spray. Cut beef into bite-size pieces, if desired. In cooker, mix all ingredients except peas.
Cover and cook on low heat setting 9-10 hrs.
Stir in peas. Increase heat setting to high; cover and cook 20-30 min. longer or until peas are tender.

Slow Cooker African Groundnut Stew

6 boneless, skinless chicken thighs (about 1 lb)
3 boneless, skinless chicken breasts (about 3/4 lb)
1 medium onion, finely chopped (about 1 C.)
28 oz. can diced tomatoes, undrained
1 3/4 C. chicken broth
2 Tbsp. tomato paste
2 tsp. curry powder
1 tsp. red pepper flakes
1 1/2 lb. dark orange sweet potatoes (3 medium or 4 C.), peeled and cubed
1 lb. small red potatoes (about 12 or 2 1/2 C.), scrubbed and cubed
1 Tbsp. salt
3/4 C. creamy peanut butter

Spray a 5-6 qt. slow cooker with cooking spray. Layer all ingredients, spooning peanut butter in dollops.
Cover; cook on low heat setting 8-10 hrs. Before serving, break up chicken and stir well.

French Onion Soup

1/2 C. unsalted butter

4 onions, sliced

2 garlic cloves, pressed or finely minced

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 C. red wine, about 1/2 bottle

3 heaping Tbsp. all-purpose flour

2 qt. beef broth

1 baguette, sliced

1/2 lb. grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 min. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 min. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 min. to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer, and cook for 10 min. Season to taste, with salt and pepper.

When you're ready to serve, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top OR ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Portugese Bean Soup

8 oz. sliced smoked bacon, diced
8 oz. chorizo (cured spicy pork sausage) or kielbasa, cut into 1/4 in. rounds
1 large onion, diced
4 garlic cloves, pressed or finely minced
1/4 C. tomato paste
2 medium Yukon Gold potatoes, cut into 1/2 in. chunks
2 15oz. cans Great Northern beans, rinsed and drained
1 28oz. can diced tomatoes
2 Tbsp. honey
1 Tbsp. sweet paprika
2 tsp. kosher salt
1 bay leaf

Cook bacon in a 6 qt. pot until crisp. Remove & set aside.
Discard all but 1 Tbsp. of bacon fat and add sausage; cook until browned. Remove sausage & set aside. Discard all but 1 Tbsp. fat from pot and add onion and garlic. Cook until tender, about 4 min.
Stir in tomato paste. Add potatoes, beans, 4 C. water, tomatoes, honey, paprika, salt, bay leaf and reserved sausage and bring to a boil over high heat. Reduce heat to medium low and simmer 25-30 min. Remove bay leaf, and serve topped with bacon.

Tamale Pie

cooking spray
1 lb. lean ground beef or turkey
1 medium onion, finely chopped
1 poblano pepper, roasted, seeded, and finely chopped
salt and freshly ground black pepper
15.25 oz. can whole kernel corn, drained
14 oz. can diced tomatoes, drained
1 1/2 Tbsp. ground cumin
1 Tbsp. chili powder
1/4 tsp. garlic powder
8 1/2 oz. package corn bread mix (such as Jiffy) prepared, but not baked, according to package

Preheat oven to 400 degrees.
Coat a 9 X 13 baking dish with cooking spray.
Coat a large saute pan with cooking spray and set it over medium-high heat. Add beef or turkey, onion, and pepper. Season with salt and pepper. Cook until the meat is browned, about 7 min; drain well. Return mixture to pan and add corn, tomatoes, cumin, chili powder, and garlic powder. Bring mixture to a simmer and cook 10 min. Pour the mixture into prepared baking dish.
Pour prepared corn bread batter over the casserole. Bake 20-25 min., or until topping is cooked and golden.

Butternut Squash, Bacon, and Sage Ravioli

2 large butternut squash, halved lengthwise and seeded
vegetable oil
4 slices bacon (applewood or cherrywood smoked)
12 fresh sage leaves
1/2 C. chopped shallots
3/4 C. grated Parmiggiano Reggiano cheese
1 egg
3-4 Tbsp. heavy whipping cream
salt and freshly ground pepper to taste
4 sheets fresh pasta dough or wonton wrappers
egg wash (1 beaten egg with 2 Tbsp. water)
Chardonnay Cream Sauce (recipe follows)

Preheat oven to 350 degrees.
Coat squash flesh side up with a bit of vegetable oil and salt and pepper. Roast flesh side down 60 min. or until fork tender.
While squash is roasting, cook bacon until crisp. Remove from pan and set aside on paper towel to drain. Leave bacon fat in the pan. Add sage leaves to pan and fry 1-2 min. Add chopped shallots and fry until they begin to turn translucent. Remove from heat. Mince the bacon and the sage leaves.
When the squash is done, let cool and scoop into large mixing bowl. Mash until smooth. Add cheese, shallots, sage, bacon, egg, heavy cream, salt and pepper.
Sprinkle work surface with flour and roll out pasta dough into 10 in. X 6 in. rectangles. Add 1 Tbsp. of filling every 2 in. leaving at least an inch from each outside border. Brush area between filling and edges with egg wash. Cover this sheet of dough with a second sheet.
Using a fluted pastry wheel, cut the dough into 2 in. X 2 in. squares. The pastry wheel will crimp and seal the edges.
Boil ravioli 5-6 min. or until they rise to the surface. Avoid letting the water boil rapidly while they are cooking. Transfer to plates or shallow bowls. Top with extra virgin olive oil and chardonnay cream sauce.

Helpful Tip: If using wonton wrappers, use the thickest you can find. Place filling in center & fold into triangles, using egg wash and a fluted pastry wheel or fork to seal edges.

Chardonnay Cream Sauce:
1/2 C. good Chardonnay
3/4 C. heavy whipping cream

Add Chardonnay to pan, boil and reduce by half. Lower heat. Add whipping cream. Bring to a light boil, stirring constantly. Reduce heat and simmer 10 min. or until cream begins to thicken. You can also add a few tablespoons of pasta water to thicken. Season lightly with salt and pepper.

Pork Tenderloin Medallions with Roasted Cauliflower & Chunky Applesauce

1 lb. pork tenderloin, cut crosswise into 1/2 in. thick medallions
salt and freshly ground black pepper
1 Tbsp. olive oil
2 Gala or other cooking apples, cored & cut into 1 in. chunks
2 bags hibiscus tea
1 Tbsp. water
1 Tbsp. coconut nectar or light agave
juice of 1/2 lemon
1 small head cauliflower, cut into florets
8 sprigs fresh thyme, leaves picked

In a large pot, bring 6 qt. water to a boil. Once the water is boiling, add 2 Tbsp. salt. Preheat the oven to 350 degrees.
Pour the olive oil into a large saute pan and place over high heat. Season the pork medallions on both sides with salt and pepper. Once the oil is smoking, add the medallions to the pan in an even layer. Cook about 2 min. or until the bottoms are browned. Flip and brown the other side.
Transfer pork to a plate, cover with foil; set aside. Reserve saute pan, uncleaned.
In a microwave-safe bowl, combine the apples, tea bags, 1 Tbsp. water, and coconut nectar. Cover with plastic wrap and microwave on high 5 min. or until the apples are tender and falling apart when mashed with a fork. Mix in lemon juice, cover and set aside.
Add the cauliflower to the boiling water and cook for 2 min. Drain and place on cutting board. Cut the florets in half from the stem to the top of the floret. Arrange cut side down in reserved saute pan. Set over medium-high heat and cook until florets just begin to brown, about 1 min.
Turn florets, then nestle the pork back in the pan. Add thyme, then place the pan in the oven to finish cooking the pork, about 4 min.
Meanwhile, remove the plastic and tea bags from the apples and mash with a fork. Spoon one dollop on each of 4 serving plates. Place 1 pork medallion on each plate, then add cauliflower. Add 2 Tbsp. water to the pan and scrape any browned glaze. Spoon the pan sauce over each medallion.

Marbled Chocolate-Pumpkin Brownies

3 oz. cream cheese, softened

1 Tbsp. butter, softened

1/2 C. sugar1 egg

1 C. canned pumpkin

1 tsp. vanilla

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1 Tbsp. all-purpose flour

1 1/4 C. all-purpose flour

3/4 tsp. baking powder

1/2 tsp. salt

6 oz. unsweetened chocolate, chopped

3/4 C. butter, cut up

2 1/4 C. sugar

4 eggs

1/4 C. milk

2 tsp. vanilla

3/4 C. coarsely chopped walnuts, toasted (optional)

Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 Tbsp. butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 C. sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 tsp. vanilla, the cinnamon, and ginger until combined. Stir in the 1 Tbsp. flour. Set aside.
In a small bowl stir together the 1 1/4 C. flour, the baking powder, and salt; set aside.
In a large saucepan combine the chocolate and 3/4 C. butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 C. sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 tsp. vanilla. Gradually beat in flour mixture just until combined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
To Store: Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.