SHEPHERD'S PIE

2 1/4 lb. red-skinned potatoes, scrubbed
1 1/2 cups warm milk
4 T butter
3 tsp kosher salt, divided
freshly ground black pepper
3 T olive oil, divided
1.5 lb ground beef (90% lean)
1 lb cremini mushrooms, quartered (about 4 cups)
1 tsp fresh thyme leaves
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
3 T tomato paste
1 cup low-sodium chicken stock
2 medium carrots, chopped
2 3/4 cups frozen peas
1 T Worcestershire sauce

Preheat oven to 425 degrees.  Cover potatoes with cold water in a large pot.  Bring to a boil, then simmer until tender when pierced with a fork; 20 to 25 minutes.  Drain and return to pot.  Add milk, butter, 1.5 tsp salt, and several grinds of pepper; mash until creamy.  Set aside.

Heat 1 T oil in a large skillet.  Add beef and 1/2 tsp salt; cook, undisturbed, until browned on bottom, about 4 minutes.  Break up pieces with a wooden spoon and cook until browned all over, about 5 minutes.  Transfer to a bowl.  Wipe's out skillet.

Cook mushrooms, thyme and 1/2 tsp salt in 1 T oil over medium-high, stirring occasionally, until golden, about 5 minutes.  Transfer to book with beef.  Heat remaining 1 T oil over medium.  Add onion, celery, and garlic; cook, stirring occasionally until golden, about 5 minutes.  Return beef mixture to skillet; stir in tomato paste and cook 1 minute more.  Add stock and remaining 1/2 tsp salt; simmer until slightly thickened, 7 to 8 minutes.

Stir in carrots, peas, and Worcestershire; cook until peas are crisp-tender, 3 to 4 minutes.  Transfer mixture to a 9-by-13 inch baking dish.  Spoon, then gently spread mashed potatoes on top.

Set baking dish on a rimmed baking sheet.  Bake until filling is bubbling and top is golden in spots, 18-22 minutes.  Let stand 15 minutes before serving.

1621 FIRST THANKSGIVING CHEESECAKE

1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup plus 2 T sugar, divided
4 pkg (8 oz each) PHILADELPHIA cream cheese, softened
1 tsp vanilla
4 eggs

Heat oven to 325 degrees.
Combine graham crumbs, butter and 2 T sugar; press onto bottom of 10 inch cast iron skillet sprayed with cooking spray.
Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust. (Note:  pan will be very full.). Place pan on baking sheet then place in oven.
Bake 50-55 minutes or until center of cheesecake is almost set.  Cool completely.
Refrigerate 4 hours.

OLD BAY CHEDDAR GRITS WITH ANDOUILLE AND TOMATOES

12 oz andouille sausage, cut diagonally into 1.5 inch slices
1 medium yellow bell pepper, chopped
3 cloves garlic, thinly sliced
1 pint grape tomatoes
1/4 tsp kosher salt
1 T butter
2/3 cup quick-cooking grits
4 oz white Cheddar cheese, shredded (about 1 cup)
1.5 5sp Old Bay seasoning
fresh flat leaf parsley leaves, for serving

Heat a large skillet over medium-high.  Add sausage and cook, stirring often, until browned in places, about 4 minutes.  Add bell pepper and garlic and cook, stirring often, until vegetables soften, about 3 minutes.  Add tomatoes and salt and cook, stirring often, until tomatoes burst, about 4 minutes.  Add butter and cook, stirring constantly, until melted.  Cover to keep warm.

Meanwhile, bring 2 2/3 cups water to a boil in a small saucepan.  Whisk in grits and cook, whisking often, until tender, 8 to 10 minutes.  Add cheese and Old Bay and cook, whisking constantly, until cheese melts.

Serve grits topped with andouille mixture and parsley.

CINNAMON-SUGAR TORTILLA STRIPS

1 cup sugar
1 T cinnamon
4 burrito size flour tortillas
1\4 cup vegetable oil

Preheat oven to 350 degrees. Mix sugar, cinnamon, and salt in a small bowl.  Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar mixture. Cut into 1 inch strips and arrange in a single layer on 2 baking sheets.

Bake, flipping halfway through until golden and crispy, 20 to 25 minutes. Let cool completely. Strips can be made, cooled, and stored in an airtight container up to 4 days ahead.

CHICKEN CUTLETS WITH SUMMER CORN SUCCOTASH

4 slices of bacon
4 6 oz chicken cutlets
1 tsp salt
1\2 tsp pepper
6 scallions, thinly sliced
3 cups fresh corn kernels (4 ears)
2 cups frozen Lima beans, thawed
3\4 cup chicken stock
2 T red vinegar

Cook bacon until crisp, 5-7 minutes.  Drain on paper towels.  Season chicken with 1\2 tsp salt and 1\4 tsp pepper and cook in drippings over medium high until/golden and cooked through, about 3 minutes on each side.  Transfer to plate.

Add scallion whites to skillet and cook until softened, about 1 minute.  Add corn, and cook, stirring occasionally until crisp tender, about 5 minutes.  Stir in Lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining salt and pepper.  Serve with chicken.

SLOW COOKER CORN CHOWDER

14 ears of corn
2.5 cups chicken broth
2 medium russet potatoes, peeled and chopped
1 small yellow onion, peeled and chopped
4 thyme sprigs
3 garlic cloves, smashed
2 tsp kosher salt
1 tsp black pepper
4 bacon strips, cooked and crumbled
1\2 cup chopped red onion
2 T freshly chopped chives
2 T lime juice
1 cup heavy cream

Cut corn from cob.  Reserve 1 cup of kernels.  Place the rest in slow cooker. Scrape corn cobs with back of knife to release corn milk.  Add ingredients through pepper to the slow cooker.  Cook on low for 6 hours.  Stir/ together remaining corn kernels through lime juice and refrigerate until ready to serve.  After 6 hours, remove half of chowder.  Blend remaining with an immersion blender.  Add remaining chowder back to crockpot and cream.  Serve with topping.

STUFFED CABBAGE WITH BEEF AND RICE

1/2 large head green cabbage (1.5 pounds) cored
1 T olive oil
1 large yellow onion, diced small
2 cloves garlic, minced
1 28 oz can crushed tomatoes
1 T sugar
1 T cider vinegar
3/4 cooked long grain white rice
1/2 pound ground chuck (could use ground turkey or chicken)
1 large egg, lightly beaten

In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes.  Drain and with tongs, gently separate leaves.  Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside.  Shred remaining cabbage and place in an 8 in square baking dish set on a baking sheet.

Preheat oven to 375 degrees.  In a medium saucepan, heat oil over medium-high.  Add onion and cook until soft, about 5 minutes.  Add garlic and stir until fragrant, 1 minute.  Transfer half the onion mixture to a large bowl.  Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil.  Reduce heat and simmer 10 minutes.  Spread 1 cup tomato sauce on top of shredded cabbage in dish.

To bowl with onion mixture, add rice, ground beef, and egg and season with salat and pepper.  With your hands, mix well, then divide into 8 portions.  Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one large leaf if necessary.  Place a portion of beef in the center of each.  Fold bottom half cabbage over filling, then fold in sides and roll up tightly.  Transfer cabbage rolls, seam side down, to baking dish.  Top with remaining sauce, cover dish with foil and bake on sheet 40 minutes.  Remove foil and bake until sauce is bubbling, about 10 minutes..