Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Bacon & Egg Breakfast Pizza

Found in The Pioneer Woman magazine Spring 2026

 

8 oz bacon, cooked and diced

1 20oz bag frozen shredded hash browns

1 1/4 tsp salt

3/4 tsp pepper

2 8oz tubes crescent dough sheets

2 tbsp grated parmesan cheese 

8 large eggs

3 tbsp heavy cream

3 cups shredded cheddar cheese (~12oz)

2 green onions, thinly sliced 

 

Preheat oven to 375°. Line 13x18" rimmed baking sheet with parchment paper.

 

Heat 3 tbsp of bacon fat in a skillet over medium high heat. Add the hash browns and season with 1tsp salt and 1/2 tsp pepper. Cook, flipping and stirring occasionally until golden, 8-10 minutes. Transfer to a paper towel covering a plate.

 

Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out. Roll in the edges of the dough to create a crust. Sprinkle the dough with parmesan cheese. Bake until lightly golden, 10-12 minutes.

 

Whisk the eggs, heavy cream, and remaining salt and pepper in a medium bowl. Heat 2 tbsp of bacon fat or butter in a skillet over med-low heat. Add the eggs and let it cook about 30 seconds, then stir occasionally for the next 1-2 minutes to create large curds of scrambled egg. One the eggs are set but still look slightly wet, remove from the heat and spoon onto a plate to stop the cooking.

 

Spread the hash brown mixture onto the crust. Sprinkle with 1/2 cups cheese. Spread the scrambled eggs over the cheese. Sprinkle with the bacon and the remaining cheddar. Bake until the cheese is melted, 10-12 minutes. Sprinkle with green onions and serve.

Crispy Smashed Potatoes

2 1/2# baby potatoes (about 20)

salt

2 tbsp olive oil + more for pan

 

Place potatoes in a large pot and add enough water to cover by 2" and bring to a boil.

Add 1 tbsp salt, reduce heat, simmer until tender about 18-22 minutes. Drain.

Arrange oven racks 6" from broiler; heat oven to 450°.

Oil large rimmed baking sheet. Place potatoes on sheet and with bottom of a glass, gently press each potato until crushed but still intact.

Brush tops with oil, roast on middle rack (6" rack) for 25 minutes.

Brush potatoes with oil again, then broil on top rack until deep golden brown and crisp, 4-7 minutes.

Sprinkle with salt. Serve immediately and top as desired. 

 

Toppings:

grated parmesan

sprinkle with taco seasoning

taco seasoning, grated cheddar, onion, jalapeno, diced tomato, cilantro

sprinkle with ranch seasoning, crumbled bacon, chives

 

Creamy Au Gratin Potatoes

Recipe found here.

 

4 medium russet potatoes, thinly sliced
1 medium onion, sliced into rings
salt and ground black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

Red Robin Garlic Parmesan Fries

Recipe found here.

 

1 bag frozen Steak Fries

1 stick Butter
2 tablespoon minced Garlic
1 teaspoon dried Parsley
1/4 cup freshly grated Parmesan Cheese
Additional freshly grated Parmesan Cheese for serving

Cook the fries crispy, using whatever method you like, fried or baked.
When fries are just about done cooking, add butter to a large skillet. Place over medium heat.
When butter has melted and is hot (do not burn), remove from heat.
Add garlic, parsley and cheese to butter. Stir to mix well.
Place cooked fries on a platter or in individual plates.
Carefully drizzle or spoon garlic Parmesan butter over the fries.
Sprinkle with additional freshly grated Parmesan Cheese, if desired
Serve hot.

 

Stew/Pot Roast with Veggies

We had a 4# package of stew meat, not the ground up for chili kind, but the beef chunks. We followed Ree's recipe here but changed a few things. Like making it a gravy instead of a soup. Big difference.

6 (3+3) Tablespoons Olive Oil 
2 Tablespoon Butter 
4# Beef Stew Meat (chuck Roast Cut Into Chunks) 
Salt And Pepper 
1 whole Medium Onion, Diced 
3 cloves Garlic, Minced 
6 ounces, weight Tomato Paste 
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning 
Several Dashes Worcestershire 
6 whole Carrots, Peeled And Diced 
2 whole Turnips, Peeled And Diced (we used potatoes) 
4 Tablespoons Minced Fresh Parsley

Rinse, dry, and salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown about 1/3 of the stew meat until the outside gets nice and brown, about 2 minutes but DO NOT CROWD THE MEAT. (Turn it as it browns.) Remove the meat and put it on a plate. Add more of the meat to the pot and brown it, too. Remove it to the same plate and set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire, stir, then add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1½-2 hours.

After 1½-2 hours, add the diced turnips(potatoes) and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Sprinkle with extra minced parsley at the end.

Cheesy Potatoes

4 tbsp unsalted butter, sliced
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/four-cheese-scalloped-potatoes-recipe.html?oc=linkback

PW's Perfect Potato Soup

With the cold rainy weather came our desire for warm soup. When Ree emailed this recipe out I knew we would have to try it. It was so delicious that we're making it again tonight. Our only tweak to the recipe was to add more potatoes. It was seriously good. And we doubled her recipe to have enough for 10 people which left us with exactly 1 bowl of leftover soup after everyone had 2-3 servings.

12 slices of thin bacon or 1 package, cut into roughly ½" pieces
2 medium onion, diced small
6 carrots, diced
6 celery stalks, diced
18 potatoes, peeled and diced (ours were small-medium)
16 cups chicken or vegetable broth (we used part water)
6 tbsp flour
2 cups milk
1 cup heavy cream
1 tsp salt
black pepper
1 tsp Cajun spice, if you want
2 tsp minced fresh parsley
2 cups grated cheese, your choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Using a potato masher or immersible blender, mash up about ½ of the pot, leaving part of it chunky. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Juannell's Potato Salad

-->

The recipe below is easy to make. It serves five (or four big eaters). I use one potato for each person plus one extra. I generally use one egg for each person, less one, but adjust it for larger numbers. For example, to make potato salad for 10 - 12, I would use 8 - 9 eggs.

Potato Salad for five

6 potatoes

4 large eggs

1/3 cup finely chopped onion (more or less as you prefer)

1/3 cup finely chopped dill pickle (more or less as you prefer)

¾ to 1 cup Miracle Whip

1 rounded tsp. prepared yellow mustard (more if you like it spicier)

1 to 1½ tsp. salt to taste

1/8 tsp pepper

Select 6 potatoes that are all about the same size. Wash unpeeled potatoes well and place them in a large pot of water that completely covers them. Bring to a full boil, lower heat, and simmer gently until tender when pierced with a long fork. If some potatoes are slightly smaller and cook a little softer, that's okay.

When the potatoes are done, remove them from the water and lay them on a towel to cool. As soon as potatoes are cool enough to handle, lift pieces of the peeling with a knife and strip them off; cut out any dark spots or eyes. Cube the potatoes and place in a large bowl. Cover and refrigerate for at least one hour or until completely cool.

While the potatoes are cooling, finely chop the onion and dill pickle. Do not mix the pickle and onion together, as the pickle will flavor the onions.

Boil and peel the eggs and grate with a large size grater. Cover and refrigerate until cool.

When the potatoes are cool, mix in the cooled egg, onion, and pickle, stirring gently. Add salt and pepper if desired. Put Miracle Whip on top of the potato mixture. Stir 1 rounded tsp. of regular prepared mustard into the Miracle Whip and then stir the mixture into the potato mixture. Cover and refrigerate until completely cold.

Notes:

Some potatoes are more starchy, which can make the mixture a little stiff. If the salad seems too stiff or dry you may want to add more Miracle Whip. I've made this with mayonnaise and think it's better with Miracle Whip.

If you add the other ingredients while the potatoes are hot, it doesn't taste as good, i.e., it partially cooks the onion and affects their taste and texture.

If you're in a hurry, you can put the potatoes in a metal bowl or pan and put them in the freezer. They cool quickly that way, so watch that you don't freeze them.

At different times, I've added green olives, green onions, crisp bacon, vinegar, extra mustard, celery, and just about anything else that comes to mind. It always tastes good. I think what makes it special is how the potatoes are cooked.

Cheesy Ham Chowder

10 bacon strips, diced (optional)
1 large onion, chopped
1 cup diced carrots (optional)
3 tbsp flour
3 cups milk
1½ cups water
2½ cups cubed potatoes
1 can or ¾ bag frozen corn
2 tsp better than bouillon (or bouillon granules)
3 cups shredded cheddar cheese
2 cups fully cooked ham (optional)

Brown bacon (if using) and remove pieces to paper towel to drain. Saute onion in bacon grease (if using bacon) or olive oil in a stock pot until nearly caramelized. Add carrots (if using). Stir in flour until blended. Gradually add milk and water. Bring to a boil. Cook and stir for 2 mins or until slightly thickened. Add the potatoes, corn, bouillon, and pepper to taste. Reduce heat and simmer uncovered for 20 mins or until potatoes are tender. Add cheese and ham(if using). Heat until cheese is melted. Stir in bacon (if using).

You can really change this recipe to suit your pantry. I've added more potatoes, less cheese, more corn, no corn, ham, no ham, bacon, no bacon.... it always turns out yummy!!

Garlicky Roasted Potatoes with Herbs

2 tbsp chopped garlic

1 tbsp olive oil

1½ lbs (4 cups) quartered (whatever size chunks you like) Yukon gold/red potatoes
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup chopped flat-leaf parsley (I use Spinach and Herb dried mix from Pampered Chef, so I'm sure any dried parsley product would work just as well)

Preheat oven to 475°. Combine garlic and oil in a small saucepan over medium heat. Cook 2 mins or until golden, stirring frequently (don't walk away or this will burn). Remove garlic with a slotted spoon and set aside. Drizzle remaining oil over potatoes and toss to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray and sprinkle with salt and pepper. Bake at 475° for 30 mins or until potatoes are golden (and tender). Combine reserved garlic and parsley in a small bowl, sprinkle evenly over hot potatoes.