In the whirlwind that we call time, days come and months go in a blink. It’s hard to believe how we’ve time-warped from Thanksgiving to now, where winter is almost over! Before the cold days and colder nights with fireplaces roaring come to an end, let’s cook up some stick to your ribs, hearty meals to warm up with before winter melts away. 

Shepherd’s Pie

This dish is the ultimate crowd pleaser and comfort food rolled into one. Everyone loves meat and potatoes and with this delicious combo, you can even sneak in a few mild and healthy veggies! Plus, It’s gluten-free so those with allergies can relax, dig in and enjoy! 

Ingredients

Potato Topping:
2 pounds potatoes peeled and cut into big chunks
4 tablespoons of real butter
1/4 cup sour cream
1/4 to 1/2 cup milk
salt and pepper to taste

Filling:
1 pound ground beef
1 small onion diced
2 cloves garlic minced
2 cups frozen peas, carrots, and corn medley
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon rosemary

 Instructions
-Preheat oven to 350°.
-Add water to cover potatoes and boil until fork-tender. Drain.
-Add the butter, sour cream, milk, salt, and pepper to taste and mash the potatoes with a hand masher then hand mixer until you reach your desired mashed potato consistency. Set aside.
-In a large skillet, brown the ground beef along with the onions and garlic. 
-Drain excess grease.
-In the same skillet add the frozen vegetables. Cook for about 5 to 7 minutes, stirring occasionally.
-Add the tomato paste and stir to mix.
-Add the beef broth and rosemary.
-Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if needed to prevent the meat from drying out.
-Remove from heat. Spread the meat mixture in an even layer in a buttered 9×13 dish.
-Top the meat with the mashed potatoes, spreading to make an even layer of potatoes.
-Place the dish in the oven and bake for 30 minutes until brown and bubbly.
-Place under the broiler for a few minutes to brown the potatoes if preferred.

**TIP** To prevent potatoes from sinking, allow the meat filling to cool in the casserole dish for about 20 minutes before adding the potatoes.

Fried Japanese Udon (Yaki Udon)

Who doesn’t love noodles? This Japanese-inspired version will add warmth, substance, and deliciousness with an oriental flare! If you don’t have the time for traveling abroad, bring home a taste of winter from another land of wonder! 

Ingredients
2 17-ounce packs of udon noodles, frozen
Sauce
3 tablespoons Japanese sake (or dry sherry)
3 tablespoons soy sauce
2 teaspoons sugar

Stir Fry
1 1/2 tablespoons peanut oil
1/2 lb ground beef, ground pork, or ground chicken 
2 eggs 
1 carrot, shredded
4 cups napa cabbage, thinly sliced
4 green onions,sliced
2 teaspoons ginger, minced
2 tablespoons toasted sesame seeds for garnish…or nori, a dried, edible seaweed. 

Instructions
-Boil noodles for about 3 minutes, until just thawed.
-Mix the sauce ingredients in a medium-sized bowl.
-Heat a large nonstick or cast-iron pan with 1/2 tablespoon of oil until hot.|
-Add the eggs and cook until the bottom turns golden, the egg white is cooked and the yolk is still runny.
-Add the remaining tablespoon of oil into the pan.
-Crumble and add the ground meat, cooking until lightly browned.
-Add the carrot and cabbage. Stir and cook for 1 minute. Add a bit more oil if the pan looks dry.
-Add the green onion and ginger. Stir for 30 seconds to season well.
-Add noodles and pour in the sauce.
-Stir and mix until the sauce is absorbed. Transfer to serving bowls.
-Top with the cooked egg and garnish with sesame seeds and nori, if desired. 
-Serve hot.

*Leftovers keep well and can be stored in an airtight container in the fridge for up to four days.

Sausage and Gravy Biscuits

There’s nothing more heart and tummy-warming than a good breakfast. But who says breakfast has to be just a morning meal? Take the chill off of a long, cold day as you step into the home and the incredible aroma of sausage in the frying pan and biscuits in the oven!

Ingredients

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk

Directions

-In a medium skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.
-Drain grease.
-Add butter and heat until melted.
-Add the flour, salt, and pepper, cook and stir until blended.
-Gradually add the milk, stirring constantly.
-Bring to a boil, cook, and stir until thickened, about 2 minutes.
-Serve by spooning abundantly over biscuits.

*Use your favorite biscuit recipe or opt for a delicious easy version by following the recipe on the box of Bisquick. Be sure to abundantly brush melted butter on the tops while they’re still warm for moist melt in your mouth southern biscuits!

**To make any recipe gluten-free, simply use a basic gluten-free flour! Bisquick also comes in a gluten-free version!