Try these 2 recipes from Stephanie Hansen’s new cookbook

Just as Stephanie Hansen’s first “True North Cabin Cookbook” took readers through the growing season at her beloved cabin in Ely, Minn., its sequel takes us from fall through early spring with recipes ranging from cozy soups and stews to those fitting for holiday spreads.

And, just like Volume 1 — and her television show “Taste Buds with Stephanie” — this tome is filled with personality and anecdotes that leave you feeling like you’re cooking with an old friend. Peppered throughout are recipes gleaned from her travels, family cookbooks and twists on beloved favorites. Here are two to whet your appetite.

“True North Cabin Cookbook Volume 2: Seasonal Recipes from a Cozy Kitchen” is published by Minnesota Historical Society Press ($29.95) and is widely available. Hansen will hold several events throughout the fall; find a full list on stephaniesdish.com.

Serves 4.

This recipe always reminds my daughter Ellie of the few holidays we spent in the Caribbean. Ellie was 5 when she first went. My husband Kurt had started the process of becoming a certified sailing captain, and we’d rented a boat with the instructor. We spent Christmas Eve safely moored in Virgin Gorda Sound, where we watched the festive lit boat parade and sang Christmas songs. The next day, we had presents for Ellie that I’d lugged all the way from Minnesota. For Christmas dinner, instead of our traditional prime rib, I made this jerk chicken dish for the first time. From “True North Cabin Cookbook Volume 2: Seasonal Recipes from a Cozy Kitchen” by Stephanie Hansen (Minnesota Historical Society Press, 2025).

For the chicken:

For the rice:

Directions

To prepare the chicken: Place the chicken in a plastic zip-top bag along with the oil, sugar, salt, paprika, garlic, onion powder, cinnamon, thyme, allspice, cayenne pepper, cloves, lime zest, and lime juice. Shake to coat the chicken, and let sit to marinate for a minimum of 30 minutes or up to 12 hours.

Heat a grill to medium-high. Place the chicken thighs on the grill and cook until the internal temperature reaches 165 degrees.

To prepare the coconut rice: In a medium pot set over high heat, stir together the coconut milk, broth, honey and salt and bring to a boil. Add the rice; reduce heat to low, cover, and simmer for 16 to 18 minutes, until tender. While the rice is cooking, stir every 3 to 4 minutes to ensure the coconut milk doesn’t burn on the bottom of the pan. When the rice is done, fluff with a fork, toss with lime juice, and set aside. (See Note for Instant Pot instructions.)

To prepare the mango salsa: In a medium bowl, mix together the mango, onion, cilantro, lime zest, lime juice, jalapeño, avocado and salt. Chill until ready to use.

Notes: If you’ve never cut a mango before, it’s helpful to watch a YouTube video for how to do it. You can make rice in an Instant Pot. Add ingredients to the pot and stir. Cook on Manual for 10 minutes, or use the Rice feature. Manually release the steam when done, fluff with a fork, and serve.

Serves 8.

This soup is Minnesota in a bowl. In the North, we love cheese. We also love wild rice, which is hand-harvested by Native Americans throughout the region. This soup is a riff on the traditional wild rice soup, which is one of my most popular recipes on stephaniesdish.com. From “True North Cabin Cookbook: Seasonal Recipes from a Cozy Kitchen” by Stephanie Hansen (Minnesota Historical Society Press, 2025).

Directions

In a large saucepan, combine wild rice with 4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until soft. Drain excess liquid and set rice aside.