This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!


5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.


  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.


Hubby loved his grandmother’s potato salad and kept asking me to make some like it.  It took me quite awhile to perfect this potato salad for hubby, but I FINALLY got there a few years back.
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped AND their juice
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles, pickle juice and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.


2 pounds baby Yukon Gold potatoes
2 tablespoons avocado oil
FRESH ground Himalayan Pink Sea Salt and black pepper
1 tablespoon chopped FRESH thyme
2 tablespoons champagne vinegar

  • Heat oven to 400°.
  • In a large bowl, toss clean washed potatoes with the avocado oil, salt and pepper.
  • Transfer potato mixture to a single layer on a rimmed baking sheet.
  • Roast potatoes, stirring a couple times, for 20 minutes or until JUST tender.
  • Sprinkle with thyme and roast another 10 minutes.
  • Transfer potatoes back to large bowl.
  • Sprinkle potatoes with vinegar, tossing to coat.
  • Serve.

BRAISED SHORT RIBS ala TAMY with Creamy Mashed Yukons & Sesame Snow Peas


3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
2 tablespoons avocado oil
1 large shallot, sliced
10 garlic cloves, minced
1/2 inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces Sierra Nevada Pale Ale
3 tablespoons rice wine vinegar (or flavor of your choice)
1 cup hoisin sauce

  • Season the ribs generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir well, cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300°.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce.
  • Discard ginger.
  • Strain fat from the top of the pot so that you’re left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas – recipes below.

3 pounds Yukon gold potatoes, peeled
4 tablespoons butter, melted
1 cup half-and-half
FRESH ground salt and pepper, to taste
1 bunch chives, chopped

  • Boil potatoes until fork tender.
  • Heat the butter and half-and-half over medium heat until hot, but not boiling.
  • Drain the potatoes, return them to the pot and mash with a hand masher or use a ricer.
  • Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
  • Season, to taste, with salt and pepper.
  • Add chives and mix before serving.

1 pound snow peas
2 tablespoons avocado oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

  • Rinse the peas and trim off the ends.
  • In a large saucepan over medium-high heat, add the oils and heat.
  • Add snow peas and saute until bright green, about 2 to 3 minutes.
  • Season with salt and pepper, to taste.
  • Sprinkle with the sesame seeds and toss.


6 -8 boneless pork chops
1 tablespoon butter
1 tablespoon avocado oil
1 small red onion (I use the purple because it gives it more flavor), halved and thinly sliced
1 can Campbell’s cream of sweet corn soup
1 small can green enchilada sauce
1 small can chopped green chiles, DRAINED WELL
1 can shopper corn, DRAINED WELL
4 ounces sour cream
1 package Laura Scudder’s green onion dip mix
FRESH ground sea salt and black pepper, to taste
2 large white potatoes, peeled and thinly sliced
sliced mini peppers

  • Generously season pork chops with FRESH ground sea salt and black pepper.
  • Melt butter and avocado oil in skillet over medium high heat.
  • Sear your pork chops in a skillet.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream and enchilada sauce.
  • Fold in the corn and green chilies.
  • Spread half the sauce on the bottom of the baking dish.
  • Top with the potatoes slices.
  • Top with a thin layer of the sauce.
  • Place browned pork chops in the baking dish in a single layer on top.
  • Top with the sliced onions.
  • Pour remaining sauce over the top and spread even.
  • Top with sliced mini peppers.
  • Bake in the oven for about 60 minutes or until potatoes are tender.
  • Serve hot.


1 1/2 pounds chicken tenders
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper, to taste
3 carrots, peeled and diced
1/2 pound green beans, trimmed and cut
2 shallots, sliced thin
2-3 cloves garlic, minced
1 tablespoon avocado oil
1 tablespoon butter
1 cup chicken broth
Juice of 1 lemon
rice or pasta, prepared per package directions using chicken broth as your water ingredient for more flavor

  • Heat oil and butter in large saute skillet over a medium-high heat.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces in flour.
  • Add chicken pieces to skillet browning 2-3 minutes per side.  Remove chicken to platter and tent to keep warm.
  • Add carrots to pan and saute’ 5 minutes until beginning to soften.
  • Add green beans and saute’ 2-4 minutes more.
  • Add shallots and saute’ 2 minutes more.
  • Add garlic and saute’ 2 minutes more.
  • Stir in broth and lemon juice.
  • Add chicken back into skillet, simmering 5 minutes until chicken is cooked through and sauce is beginning to thicken.
  • Serve over rice or pasta.



These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀


1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.


  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.


Duchess potatoes in the traditional sense can be a lot of work to make them look right so this casserole is a real time saving alternative that looks just as pretty!
3 1/2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
2/3 cup half and half
1 LARGE egg separated plus 2 egg yolks
10 tablespoons unsalted butter, melted
Pinch of ground nutmeg
1 3/4 teaspoons FRESH ground sea salt
Pinch of FRESH ground black pepper

  • Preheat oven to 375°.
  • Grease a 13×9 baking dish.
  • Place potatoes in a large saucepan covered 1 inch by cold water. Bring to a simmer over medium-high heat and simmer 20 minutes or until tender.
  • Drain potatoes.
  • Whisk together the half and half, egg yolks, salt, pepper and nutmeg. Set aside.


  • Rice the potatoes into the sauce pan.
  • Stir in 8 tablespoons of the melted butter.
  • Stir in half and half mixture.
  • Transfer the potatoes to the prepared baking dish and spread into an even layer.
  • Combine the egg white with the remaining 2 tablespoons of melted butter and pinch of salt.
  • Pour over potato mixture, spread smooth. At this point you can draw a pattern or just leave plain.
  • Bake 45-50 minutes until golden brown. Rotate baking dish half way through.
  • Cool 10 minutes before serving.


I start the prep for my gravy 2 days before the holiday. I use whatever green veggies I have in my crisper to begin my gravy.


3 pounds russet potatoes, peeled and cubed
1 cup chicken broth
1/4 cup heavy cream
6 tablespoons butter, softened
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper

  • In a large saucepan add potatoes, chicken broth and enough water to cover the potatoes.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 15-20 minutes until potatoes are tender.
  • Drain.
  • In a large bowl combine the butter and cream.
  • Add potatoes to bowl and whip until creamy.
  • Season with salt and pepper.
  • Serve immediately.

Turkey parts from the cavity
4 cups chicken broth
1 tablespoon lemon juice
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion (skin on), chopped
1 shallot (skin on), chopped
2-4 cloves garlic (skin on), crushed
1 large bunch thyme
1 large bunch oregano
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
any other greens (asparagus, snap peas…)
1/4 cup cornstarch
1/4 cup COLD water

  • In a large stock pot add all the above and bring to a SLOW boil.
  • Reduce heat and simmer 3-4 hours.
  • Strain broth and discard all bones and remnants.
  • Return broth to pan.
  • In a small bowl whisk together the cornstarch and water.
  • Whisk cornstarch mixture into the broth until thickened.
  • Season to taste.


Somehow between picture 1 and picture 2 my camera broke a spring in my lens and now we’re on the hunt for a new camera. We found an upgraded model that has the new necessary lens as well as a different long lens so hubby and I will both have camera bodies, but it is going on a Thanksgiving special for A LOT off so we’re waiting to buy it!  So these pictures aren’t the best quality for today.


1 pound ground beef
1 small onion, chopped
1/2 cup water
1/2 cup milk
1/2 teaspoon cream of tartar
6 medium potatoes, peeled and sliced thin
1/4 cup flour
FRESH ground salt and black pepper, to taste
2 cups diced carrots
1 cup diced celery
1 cup grated cheddar cheese
1 can Green Giant white shoe peg corn
2 tablespoons COLD unsalted butter, diced
1 can cream of mushrooms soup or 1 1/3 cup soup substitute + 1tablespoon milk
2 tablespoons snipped chives

  • Spray the inside of the crock pot with non-stick spray.
  • Brown the ground beef and onion together until there is no more pink.
  • Drain off grease.
  • Add to crock pot in an even layer.
  • Top with celery and carrot pieces.
  • Combine water and milk in a large mixing bowl.
  • Whisk in cream of tartar until smooth.
  • Add potato slices to milk mixture, coating well. This will prevent browning while slow cooking.
  • Drain potato slices REALLY WELL.
  • Evenly arrange potato slices over the carrots and celery.
  • Whisk together the flour, salt, pepper and half the cheddar cheese.
  • Sprinkle the flour cheese mixture over the potato slices evenly.
  • Dot with the diced butter.
  • Whisk together the soup and 1 tablespoon milk.
  • Spread soup mixture evenly over top of everything.
  • Cover.
  • Cook on low 5 hours or until the potatoes are tender.
  • Top with remaining cheddar cheese and cook another 20 minutes until melted and gooey.
  • Garnish with chives.
  • Cut and serve.

NOTES: Canned green beans or frozen peas make a great substitution and/or addition for the corn.


1 LARGE Vidalia onion, halved and thinly sliced
1 1/4 pounds red or white rose potatoes, washed and halved
2 tablespoons + 2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH minced thyme
1/3 cup milk
4 slices bacon, chopped and cooked crisp
1/3 cup grated Gruyere or baby Swiss cheese

  • Melt 2 tablespoons of butter over medium high heat in a large skillet
  • Add onions and generously season with salt and pepper. Cook 8-10 minutes until onions are soft. Reduce heat to medium low and cook an additional 45 minutes or until deep golden brown, stirring occasionally.
  • Stir in thyme during the last 5 minutes.
  • While onions are caramelizing cook potatoes in salted, boiling water for 20-25 minutes until tender. Drain and add potato pieces to mixing bowl.
  • Add milk, remaining butter and season with salt and pepper.
  • Coarsely mash potatoes to desired consistency.
  • Stir in bacon and onions.
  • Top with cheese and let stand covered until cheese melts.
  • Sprinkle with parsley.
  • Serve immediately.


1 1/2 pounds Yukon potatoes, peeled
3 tablespoons unsalted butter, melted
1 tablespoon FRESH minced thyme
FRESH ground sea salt and black pepper, to taste
3/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon finely minced parsley

  • Preheat oven to 500°.
  • Cut of potato ends so they are flat.
  • Slice each potato 1 inch slices.
  • Whisk together the butter, salt, pepper and thyme.
  • Toss potatoes in butter mixture.
  • Arrange potatoes in a single layer in a 13×9 inch baking dish.
  • Roast potatoes for 15 minutes.
  • Use a metal spatula to loosen and flip potatoes.
  • Return to oven and roast another 15 minutes.
  • Whisk together the chicken broth and garlic.
  • Flip potatoes again.
  • Add chicken broth and garlic to pan.
  • Return to oven and roast another 25 minutes until potatoes are cooked through and sauce has reduced.
  • Spoon a small amount of sauce over each potato as you serve it.
  • Top with minced parsley.