Cornmeal-Cheddar Biscuits

1. 3 cups all-purpose flour
2. 4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
3. 3/4 cup stone-ground cornmeal
4. 2 tablespoons sugar
5. 1 1/2 tablespoons chopped thyme
6. 1 tablespoon baking powder
7. 1 1/4 teaspoons salt
8. 3/4 teaspoon baking soda
9. 1 stick (4 ounces) cold unsalted butter, cut into tablespoons
10. 1 1/2 cups buttermilk
11. 2 large egg yolks

1 Preheat the oven to 400°. In a bowl, using a fork, stir the flour, cheese, cornmeal, sugar, thyme, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

2 In a small bowl, whisk the buttermilk with the egg yolks. Add the liquid ingredients to the dry ingredients and stir with a fork until a dough forms.

3 Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. Transfer the biscuits to a baking sheet. Gather the dough and repeat, handling the dough as little as possible.

4 Bake the biscuits in the upper and lower thirds of the oven for 18 minutes, or until golden; switch the pans halfway through baking. Transfer the biscuits to racks and let cool slightly and serve.

Braised Leek-Stuffed Chicken Thighs

1 leek (white and light green parts only)

½ cup chicken stock

1 tablespoon olive oil

¾ teaspoon white wine vinegar

Pinch each salt & sugar

6 thin slices prosciutto

¼ teaspoon freshly ground pepper

6 fresh sage leaves

6 boneless skinless chicken thighs

1. Julienne leek; place in saucepan with all but 1 tablespoon of the stock. Add 2 teaspoons of the oil, vinegar, salt and sugar; bring to boil. Reduce heat to medium; cook until liquid has evaporated and leek is tender, 8-10 minutes. Let cool.

2. Place 1 prosciutto slice on work surface; sprinkle with a pinch pepper. On top, layer sage leaf, 1 chicken thigh and a sixth of the leek mixture. Roll up prosciutto and chicken ; place in lightly oiled baking dish. Repeat with remaining ingredients.

3. Brush rolls lightly with remaining oil.

4. Bake in centre of 400ᴼ oven for 25-30 minutes.

Chicken Divan

Ingredients

• 2 (10-ounce) packages frozen broccoli, chopped - I use fresh and cook to al dente first
• 6 cups shredded chicken, cooked - I use packaged cooked chicken cut into bite-sized pieces i.e. Lilydale
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes. Recipe can be cut in half.

B.C. Blueberry Council's - Blueberry Watermelon Frosty

• 1 container (6 ounces) frozen lemonade or limeade concentrate, unthawed
• 2 cups fresh blueberries
• 2 cups watermelon cubes, seeds removed
• 1 cup ice cubes

In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.