This dish works well with mashed potatoes for a more elegant look or shredded potatoes for that rustic feel and tastes fantastic either way.

5 pounds russet potatoes
FRESH ground sea salt and black pepper
1 1/2 cups sour cream (FULL fat)
10 tablespoons butter, melted and divided
1/2 cup whole milk (if using mashed)
1 1/2 cups powdered Parmesan cheese or FINELY grated
2 cups grated Monterey jack cheese
1 cup FINELY grated Parmesan cheese
1 SMALL bunch green onions, minced
2 mini red peppers, sliced thin
1 1/2 cups French’s fried onions

  • Preheat oven to 350°.
  • Grease 9×9 baking dish.


  • For the mashed version, peel and cook potatoes in boiling water until fork tender.
  • Drain.
  • Combine the potatoes with the whole milk, 5 tablespoons melted butter and sour cream, blending until potatoes are smooth.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.


  • For the shredded version, peel and rough grate potatoes, drying in cheesecloth.
  • Combine the potatoes with 5 tablespoons melted butter and sour cream.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.


This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!



Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

  • Preheat oven to 350°.

  • In a medium bowl beat butter until creamy.
  • Add the corn flour and water, beating JUST until well mixed.
  • Add corn mixture into the butter mixture.

  • Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

  • Pour batter into an ungreased 8×8-inch baking pan.
  • Smooth batter and cover with aluminum foil.
  • Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  • Bake for 50 to 60 minutes until JUST set.
  • Allow to cool for 10 minutes.
  • Use an ice cream scoop or dough scoop for easy removal from pan.


I found both of these recipes in one of the several old recipe boxes I found during a recent antique store expedition. They were quite good, after bringing them forward 50 years or so 😀


1 cup bread crumbs
1 1/2 cup whole milk
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY minced
2 teaspoons Worcestershire sauce
3/4 pound LEAN ground beef
1/4 pound QUALITY ground pork

  • Preheat oven to 375.
  • In a large bowl pour milk over bread crumbs and let set 5 minutes.
  • Add garlic, onion, beef, pork and Worcestershire, minimally mixing until well blended.
  • Shape into 6 patties and place in large baking dish.
  • Pour sauce AROUND the patties.
  • Bake uncovered 45 minutes.

1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup jalapeño ketchup
1/2 cup chicken broth
1/2 cup chopped green onion

  • Combine all the ingredients in a small sauce pan, stirring to blend.
  • Heat until sugar is dissolved and sauce is heated through, but do NOT boil.


1 1/2 cups uncooked rice
3 1/4 cups homemade chicken broth
3/4 pound asparagus, trimmed
2 tablespoons butter
3-4 LARGE green onions, minced
FRESH ground sea salt and black pepper
1/2 cup FRESHLY grated Parmesan cheese
FRESH thyme leaves

  • Blanch asparagus in boiling water for 2 minutes.
  • Drain and rinse in cold water until cool.
  • Cut spears into small bite size pieces.
  • Melt butter over medium heat in sauté pan.
  • Add onion, sautéing until softened.
  • Add rice, thyme leaves, FRESH ground salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook 15-20 minutes until rice is tender and moisture is completely absorbed.
  • Remove from heat and fold in asparagus and Parmesan cheese.
  • Serve immediately.


I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

  • Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
  • Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
  • Pour marinade over tomatoes.
  • Chill 3-4 hours minimum before serving.


  • I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
  • I often use a combination of champagne vinegar and white balsamic vinegar.
  • This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.


GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.

1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

  • Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
  • Season the chicken with a generous amount of FRESH ground salt and pepper.
  • Dredge chicken in the flour.
  • Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
  • When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
  • Remove the chicken and transfer to a plate and keep warm.
  • Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
  • Pour in the cilantro mixture and an additional cup of chicken broth.
  • Layer chicken on top of rice mixture.
  • Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.


  • Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
  • Adjust seasoning as necessary before serving.

1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

  • Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
  • Add a few pinches of salt and let marinate for about 15 minutes.
  • Taste and adjust seasoning to taste just before serving.


  • Divide the rice amongst plates and top with a spoonful of salsa and chicken.
  • Ladle more sauce over chicken.
  • Garnish with cotija cheese.


2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.


BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

  • Bring the chicken stock to a simmer in a large pot.
  • In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
  • Add the garlic and sauté 10 to 15 seconds, until tender.
  • Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
  • Season to taste with the FRESH ground salt and pepper.
  • Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
  • Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
  • When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
  • Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
  • Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
  • Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
  • Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
  • Freeze the risotto balls on a sheet pan for 10 minutes.
  • Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
  • Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
    Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
  • Drain them on the paper towel-lined rack and season with salt and pepper to taste.
  • Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

  • Heat the oil over medium-high heat in a large skillet.
  • Season the chicken with the FRESH sea salt and black pepper.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
  • Transfer to a plate to cool and set aside.
  • Reduce the heat to medium and melt the butter in the same skillet.
  • Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
  • Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  • Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
  • Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
  • Sprinkle with the parsley and serve with the lemon wedges.


8 ounces elbow macaroni
1/4 cup butter
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper
1/4 teaspoon granulated garlic
1 cup half and half
1 cup WHOLE milk
4 ounces Velveeta
1/2 cup shredded Swiss cheese
2 cups medium sharp cheddar, divided 1 1/2 cups + 1/2 cup

  • Preheat oven to 375°.
  • Lightly grease baking dish or individual ramekins.
  • Prepare macaroni per package directions. Drain and set aside.
  • Melt butter in a large cast iron skillet over medium high heat.
  • Gradually whisk in flour until smooth for 2 minutes.
  • Stir in salt, pepper and granulated garlic.
  • Gradually together the half and half with the milk.
  • Whisk milk mixture into the flour mixture.
  • Cook, whisking constantly 8-10 minutes until thickened.
  • Stir in Velveeta until smooth.
  • Stir in Swiss cheese and 1 1/2 cups of the medium sharp cheese until smooth.
  • Remove from heat and fold in macaroni.
  • Pour into prepared baking dish and top with remaining cheese.
  • Bake 20-35 minutes. The longer you bake it, the crustier the top gets.


We LOVE a versatile bake/casserole that uses up leftovers and can be served as an entree for an easy weeknight family meal or a brunch item or even a potluck dish, but looks and tastes like you spent a lot of time on it.


3-4 cups cubed French bread
1 can Rotel ORIGINAL tomatoes & chiles, drained WELL
1 small can chopped green chiles, drained WELL
1 1/2 cup shredded chicken rotisserie pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 LARGE eggs
1 small shallot, minced
3/4 cup WHOLE milk
1 teaspoon baking powder
1/2 teaspoon garlic salt
FRESH ground black pepper
Salsa for garnish
Sour cream for garnish
1 green onion, minced for garnish

  • Grease 8×8 or 9×9 baking dish.
  • In a large bowl combine bread cubes, chicken pieces, tomatoes, half the chiles, shallot pieces and half of both cheeses tossing well.
  • Whisk together the milk, eggs, baking powder, garlic salt and pepper.
  • Pour the egg mixture over the bread mixture and gently toss together.
  • Pour into the baking dish and top with remaining cheese and chiles.
  • Cover and refrigerate overnight or 6-8 hours before preparing.
  • Preheat oven to 350°.
  • Remove casserole from refrigerator and bring to room temperature while oven is heating.
  • Uncover and bake 35-40 minutes until edges are golden and cooked through in the center.
  • Let stand 10 minutes before serving.
  • Garnish with sour cream, salsa and green onions as desired.



Think scallops of the potato world – perfectly seared tops and golden bottoms on the outside and melting tender flesh on the inside, infused with intense flavor from roasting in a buttery stock.

4- 8 russet potatoes
FRESH ground sea salt and black pepper
2 tablespoons avocado or (neutral) oil
2 tablespoons unsalted butter, cut into 1/2″ cubes
6 thyme sprigs
1 cup homemade chicken bone broth

  • Preheat oven to 400°.
  • Carve cut each potato into cylindrical rounds of even size so you have short scallop sized pieces.
  • Pat potatoes dry.
  • Place in a large bowl and toss with half the oil plus all the salt and pepper.
In an ovenproof heavy
  • based skillet, heat the remaining oil over medium high heat.
  • Add the potatoes and sear each side for 5-7 minutes until golden.
Add butter and thyme.
  • Once butter is melted, spoon the butter over the potato to baste.
  • Add stock, bring to a SLOW boil.
  • Transfer to the oven and bake for 30 minutes until the potatoes are tender, basting half way or as needed. Your stock will be absorbed by the potato making your potatoes tender and fluffy.

  • Baste one last time then serve immediately!


In Germany potato dumplings are known as Kartoffel Kloesse. They are traditionally served with a brown butter sauce, but I usually serve them with my Chicken Paprikash and top them with that sauce.

3 pounds potatoes, peeled and quartered
1 cup AP flour
3 LARGE eggs, lightly beaten
2/3 cup bread crumbs
1 teaspoon salt
1/2 teaspoon FRESH ground nutmeg
1/4 cup minced shallots
6 cups homemade chicken bone broth
6 cups water

  • Cook potatoes in boiling water until tender.
  • Drain and transfer to a large bowl.
  • Mash potatoes.
  • Stir in flour, eggs, bread crumbs, salt and nutmeg.
  • Shape into 16 2 inch balls.
  • Bring bone broth and water to a boil in a Dutch oven.
  • Carefully add the dumplings. Reduce heat and simmer uncovered 7-8 minutes until dumplings float and a toothpick comes out clean.

1/2 cup butter, cubed
1 tablespoon chopped shallots
1/4 cup dry bread crumbs

  • In a small saucepan melt butter and onions over medium heat, stirring constantly, for 5-7 minutes or until butter is golden brown.
  • Remove from heat and stir in bread crumbs.