When dim sum met pigs in a blanket.

So I love, love, love dim sum! Often times I catch myself trying to calm my craving by buying pre-made frozen pot stickers, although in a pinch they are fine, they don’t even touch the real deal. Shumai are a delicious version of Asian dumpling, mine are filled with pork, shrimp, and cabbage, but the possibilities are endless! The results were so good that after cooking three for photo purposes I instantly had to make three more, because I had devoured the first three before I could get all my pics taken! Yeah that good……I would challenge you to try these at your next holiday get together or cocktail party, served in Asian soup spoons they would be a super sexy passed appetizer, WARNING make a lot cuz they won’t last long! Traditional Shumai are steamed but I didn't have the right gear for that so I cooked them like you would cook any run of the mill pot sticker (oil first, then water, then lid) and they worked out beautifully!

Here is a powerful dish to rekindle the sensory joy of cooking: vividly colored tomatoes set against sepia pasta; acidity to balance a rush of brine; the transporting smell of salty sea air and, after a long winter, a season of abundance ahead.

The name of this recipe really doesn't do it justice. It's simple, delicious and comes together in no time if your beans are already cooked. It can be served with bread or over brown rice but I like it just as is - and in one pot!

These days, you rarely find my kitchen without avocados. The creamy texture and delicious taste make them irresistible and so healthy. I eat them whenever I can—on sandwiches, in salads, by themselves, as a snack or guacamole . When I want to show off a little bit, I make stuffed avocados. I usually stuff my avocados with bay shrimp, some celery, small tomatoes and fresh herbs with a light dressing. It's delicious, easy to make and people always like it. It makes a nice lunch or appetizer.

When you're looking for a savory, succulent soup that is filled with texture along with a silky broth, this is for you. I created this soup when I had a lot of different ingredients in the house and making soup seemed logical. The combination of ingredients develops this luscious soup that's filled with sauteed shrimp, wild mushrooms, homemade chicken stock (which I always keep in the freezer) and 1 can of coconut milk. Pan fried noodles placed on top at the end provides that crispy crunch but also adds depth and fills you up. It may seem odd that I have Kaffir lime leaves, as they may not be readily available in the typical supermarket, but they store very well. I buy them at my high end grocery store and they seem to stay fresh for a very long time in their package.

This is a great appetizer or hors d'oeuvre. It's quick and easy to make but it looks and tastes like it was really complicated and took hours.

When I saw that butternut squash was the subject of the contest this week, I realized that next to roasting squash with butter and maple syrup, soup was about the only other recipe I knew of for squash. Apparently a lot of other people make soup with squash too. So, since we get extra credit for a non-soup recipe, I thought I'd challenge myself with a squash recipe that isn't a soup and doesn't utilize the Asian spices in my pantry. My favorite quality about squash is that it adds a sweet and nutty flavor to whatever dish you make with it. And I am a fan of the tartness of tomatillos, so finding both these ingredients at the same stall at my farmers' market inspired me to create a sweet and tart enchilada.

Here in Florida December is the start of grill season, and while the rest of the country is digging out from a pre-Christmas snow storm we are firing up the grill and lounging on the patio. Today’s trip to Costco yielded about two pounds of gorgeous tiger prawns and reason to get grilling. I served the shrimp with nice a green salad and grilled asparagus as a main dish but they could easily dress up a plate of rice, couscous or any other grain. And they are always a huge hit as an appetizer at any cocktail party.