Fried Okra Chips

Found in Southern Living Aug 2026 here

Vegetable oil
2 1/2 tsp. smoked paprika
2 tsp. ground cumin
2 tsp. garlic powder
1 1/4 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 lb. fresh okra, trimmed and thinly sliced (about 6 cups)
1/2 cup plain yellow cornmeal

Pour oil into a Dutch oven to a depth of 2 inches; heat over medium-high until oil reaches 300°F, about 15 minutes. Line a baking sheet with paper towels.
 

While oil heats, stir together smoked paprika, cumin, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl until combined. Set spice mixture aside.

Toss together okra and cornmeal in a large bowl until okra is evenly coated.

Working in 5 batches, shake off excess cornmeal, and place okra in hot oil in Dutch oven. Fry, stirring often to keep chips separated, until golden brown and crispy, 3 to 4 minutes. (Try to maintain oil temperature near 300°F while frying.) Using a slotted spoon, transfer okra chips to baking sheet.

Transfer okra chips to a large, clean bowl; toss with reserved spice mixture until chips are evenly coated. Serve immediately, or store in an airtight container at room temperature for up to 3 days. 

 

Pioneer Woman Dill Pickle Slaw

Found in Pioneer Woman magazine Summer 2026.

 

1 1/2 cups finely chopped dill pickles, + 1/3 cup brine from the jar

1 tbsp dijon mustard

1 tsp celery seeds

1 tsp mustard seeds

1 tsp salt

1/2 tsp sugar

1/2 tsp black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 10oz bags slaw mix

1/2 sweet onion, thinly sliced

1/4 c chopped fresh dill

 

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover and shake to combine. 

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. 

Pioneer Woman Steakhouse Slaw

Found in The Pioneer Woman magazine Summer 2026 here

1/2 red onion, thinly sliced
8 slices bacon
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream

2 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. garlic powder
4 oz. crumbled blue cheese (about 1 cup)
4 celery stalks, thinly sliced on the bias
1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.
Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.
Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

 

Broccoli Parm

Found in SL March 2026 issue here.

 

1 Tbsp. tomato paste
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese

Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.

Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.

Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.

Melting Onions

Saw this in Southern Living March 2026 issue here

3 Tbsp. unsalted butter, melted
1 tsp. Creole seasoning
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 large (12 oz. each) sweet onions, peeled and cut into 3/4-inch-thick rounds (Vidalia)
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
1 1/2 tsp. jarred chicken stock base (such as Better Than Bouillon)
Fresh thyme leaves

Preheat oven to 450°F. Whisk together butter, Creole seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Arrange onions in a single layer on a rimmed baking sheet, and brush with butter mixture.

Roast until lightly browned on both sides, about 30 minutes, flipping and brushing with drippings halfway through. Stir together stock, Worcestershire, and chicken stock base in a small bowl. Flip onions; pour stock mixture around onions on pan. Roast at 450°F until onions are very soft, about 15 minutes more. Transfer onions to a platter; drizzle with drippings. Garnish with thyme. 

Cheesy Baked Asparagus

Found this on the Food Lion website.

1 lb of Asparagus (stem ends trimmed)
2 tbsp of Food Lion Olive Oil
1 tsp Salt
½ tsp of Ground Pepper
1 ½ cups of shredded Extra Sharp White Cheddar Cheese, parmesan, gruyere, or mozzarella

Preheat the oven to 425°F. Arrange the asparagus in a single layer in a 9x13 inch baking dish. Drizzle with the olive oil and season with the salt and pepper.
Bake until light golden brown and crisp-tender, about 12-15 minutes. Sprinkle the cheese evenly over the center of the asparagus. Continue to bake until the cheese is melted, about 2-3 minutes.

Marinated Pea Salad

Found in SL November 2024 here

 

1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion) 
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves

Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.

Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley. 

 

Pineapple Casserole

Found in Pioneer Woman magazine Spring 2026

 

4 tbsp salted butter, melted

2 20oz cans pineapple tidbits

2/3 c sugar

1/4 c ap flour

2 c grated sharp cheddar cheese (8oz)

1 1/2 c coarsely crushed butter crackers (Ritz, 1 sleeve)

 

Preheat the oven to 350°. Butter a 9" square baking dish.

Drain the pineapple tidbits, reserving 1/4 c of the pineapple juice in a large bowl. Add the sugar and flour to the bowl and whisk to combine. Fold in the drained pineapple and cheddar. Transfer to the prepared baking dish. 

Sprinkle the casserole evenly with the cracker crumbs and drizzle melted butter over the top. Bake until golden and bubbly, 30-35 minutes. Let it sit 10-15 minutes before serving.

 

Ree says this is a potluch classic. It's amazing how delicous pineapple tastes with cheddar cheese. 

Chicken with Asparagus and Ranch

Found in SL April 2023 issue here

 

4 (12-oz.) chicken leg quarters
1 tsp. smoked paprika
1/2 tsp. onion powder
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1/2 cup whole buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 Tbsp. chopped fresh dill, plus more for garnish
2 garlic cloves, finely grated
2 tsp. fresh lemon juice (from 1 lemon)
2 lb. fresh asparagus, trimmed
1 Tbsp. olive oil

Carrot Gold
Prefer carrots? Omit the asparagus, and add 2 pounds peeled carrots around chicken in Step 1. Sprinkle carrots with 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil. Bake until chicken is done, 35 to 45 minutes. Drizzle with dressing, and garnish as directed in Step 3.

Preheat oven to 425°F.
Pat chicken dry with paper towels. Stir together smoked paprika, onion powder, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl. Sprinkle seasoning mixture evenly over chicken, gently patting into skin.

Arrange chicken on a large aluminum foil-lined rimmed baking sheet. Bake until a thermometer inserted into thickest portion of chicken registers 150°F, 20 to 25 minutes.

Meanwhile, whisk together buttermilk, sour cream, mayonnaise, dill, garlic, lemon juice, 1/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in a small bowl until smooth. Cover with plastic wrap, and store in refrigerator until ready to serve.

Move chicken to 1 side of baking sheet. Add asparagus to opposite side; drizzle with oil, and sprinkle with remaining 1/4 teaspoon salt.

Bake at 425°F until a thermometer inserted into thickest portion of chicken registers 165°F, 10 to 15 minutes.

Drizzle chicken and asparagus with about 1/4 cup buttermilk dressing; garnish with dill. Serve with remaining buttermilk dressing. 

 

Honey Butter Skillet Corn

Found on SL here

2 Tbsp salted butter
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces 
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish

Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately. 

 

Honey Roasted Carrots

Found on SL website here

1/2 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Tbsp. honey
1/4 tsp. black pepper
1 lb. medium-size carrots, halved crosswise and lengthwise
1/2 tsp fresh thyme leaves, optional

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
In a microwave-safe measuring cup, combine the olive oil, butter, honey, salt, and pepper. Microwave on HIGH 30 seconds. Stir mixture until butter melts and ingredients are combined.
Place the carrots on prepared baking sheet and spread them out into a single layer.
Drizzle the carrots with the melted butter mixture and toss until evenly coated.
Place the baking sheet in the oven and roast for 25 minutes, tossing halfway through cooking time, until evenly browned and tender when pierced with a small knife. Sprinkle with thyme leaves if desired, and serve immediately.

 

Creamed Corn with Basil

Found in SL Aug 2023 here

8 medium ears fresh corn, shucked
3 Tbsp. unsalted butter, divided
1 small yellow onion, chopped (about 3/4 cup)
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4-1/2 cup vegetable broth
Small fresh basil leaves
Black pepper

Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.

Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.

Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.

Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper. 

Gnocchi Mac & Cheese w/ Fall Vegetables

Recipe found in Food Network Magazine Dec 2022 here

 

Kosher salt
1 large sweet potato, peeled and diced
1 17.5-ounce package potato gnocchi
2 tablespoons unsalted butter
1 small onion, diced
1 large bunch or 2 small bunches spinach, stemmed and chopped
Freshly ground pepper
2 tablespoons all-purpose flour
2 cups whole milk
6 ounces cheddar cheese, shredded (about 1 1/2 cups)
1/4 cup grated Parmesan cheese, plus more for topping
1 teaspoon Dijon mustard

Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
 

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
 

Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
Divide the gnocchi among bowls. Top with more Parmesan.

Summer Squash Skillet

Found in SL August 2024 issue here

2 Tbsp. olive oil
2 large (12 oz. each) zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
1 large (12 oz.) yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
1 medium-size (8 oz.) yellow onion, thinly sliced (about 2 cups)

1 tsp. kosher salt, plus more to taste 
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
7 oz. Gruyère cheese, shredded (about 1 3/4 cups), divided
1/3 cup panko (Japanese-style breadcrumbs) 
1 tsp. grated lemon zest (from 1 lemon)

Preheat oven to 400℉. Heat oil in a 12-inch cast-iron skillet over medium-high. Add zucchini, squash, onion, salt, and black pepper. Cook, covered, stirring occasionally, until squash mixture is mostly tender, about 10 minutes. Uncover and cook over medium-high, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.

Remove from heat, and fold in crushed red pepper and 1 cup of the Gruyère. Stir together panko, lemon zest, and remaining 3/4 cup Gruyère in a small bowl; sprinkle evenly over squash mixture. Bake in preheated oven until golden on top, about 18 minutes. 

 

Sweet Potato Gnocchi

Found in SL Nov 2025 here

2# sweet potatoes (about 3 medium), peeled and cut into 1" chunks (about 8 cups)
1/2 cup whole-milk ricotta cheese, patted dry 
2 tsp kosher salt, plus more for salting water
1 1/4 cups all-purpose flour, plus more for surface
3 Tbsp unsalted butter, divided
1 Tbsp olive oil, divided
16 fresh sage leaves, divided
2 garlic cloves, minced (about 2 tsp)
1/4 cup grated Parmesan cheese (about 1 oz), plus more for serving
Black pepper

Arrange half of sweet potatoes in an even layer in a shallow microwavable dish; drizzle with 2 tablespoons water. Cover with plastic wrap, and microwave until just tender when pierced with a fork, about 6 minutes. Drain, and repeat with remaining potatoes.

Place drained potatoes in a large bowl; mash with a fork until mostly smooth and no large chunks remain.
 

Stir together mashed potatoes, ricotta, and salt in a large bowl; gradually add flour, stirring until a shaggy dough forms.

Knead dough until smooth, 2 to 3 minutes (dough will still be soft and sticky).
 

Bring a large pot of salted water to a boil over high. Divide dough into 8 pieces. On a floured surface, use floured hands to roll each piece into a long rope (about 3/4 inch in diameter). Cut ropes crosswise into 1-inch pieces; place on a paper towel-lined baking sheet.

Boil gnocchi in batches over medium-high until they puff and rise to the surface, 2 to 3 minutes; cook 30 seconds more. Transfer boiled gnocchi to a paper towel-lined baking sheet using a slotted spoon.
 

Melt 1 1/2 tablespoons butter and 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add half of sage; cook until just starting to crisp, about 1 minute. Add half of gnocchi, and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Add garlic; continue cooking, tossing occasionally, until gnocchi are golden all over, 1 to 2 more minutes. Transfer to a bowl; repeat with remaining 1 1/2 tablespoons butter, 1 1/2 teaspoons oil, sage, and gnocchi. Toss the entire browned gnocchi mixture with Parmesan, and sprinkle servings with pepper and additional Parmesan.

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

 

Spicy Air Fryer Spaghetti Squash

1 medium spaghetti squash (4#)

3 tbsp olive oil

3/4 tsp celery seed

1/2 tsp salt

1/2 tsp pepper

1 large sweet red pepper, halved and seeded

1 jalapeno pepper, seeded

3 garlic cloves

2 c shredded Italian cheese blend

1 c fresh spinach, chopped

12 oz can diced tomatoes with basil, oregano, garlic

1/2 c fresh basil leaves, chopped

1 tsp crushed red pepper flakes

4 tbsp bacon bits

 

Preheat air fryer to 375°. Cut squash in half lengthwise, scoop out seeds. Brush cut side with oil. Sprinkle with celery seed, salt, and pepper. Place squash cut side up on a greased tray in air fryer. Cook 35-40 minutes or until tender. Remove to cutting board.

Place red pepper, jalapeno, and garlic on a greased tray in air fryer; drizzle with oil. Cook until tender, 8-10 minutes. 

When the squash is cool enough to handle, scoop out flesh with a fork. Set shells aside. Chop red pepper, jalapeno, and garlic; add to bowl. Add 1 cup Italian cheese, spinach, tomatoes, basil, red pepper flakes, and bacon bits; mix well.

Fill shells with squash mixture; return to air fryer. Cook for 3 minutes. Top with remaining cheese; cook until cheese is browned, 3-5 minutes longer. 

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.

Brussels Sprouts Gratin

Original recipe found here.

1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
½ cup heavy cream
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

Preheat an oven to 400°F. Lightly grease a baking dish.

Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.

Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes. 

 

Butternut Squash Fritters

Recipe found here.

3 cups shredded butternut squash
1 cup shredded sharp white Cheddar cheese
2/3 cup all purpose flour
2 large eggs, lightly beaten
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, or more as needed

Preheat oven to 200°. Combine the squash, cheese, flour, eggs, thyme, salt, and pepper in a large bowl.

Heat 2 tablespoons oil in a large skillet over medium. Working in batches, drop batter by 3 tablespoon portions into hot oil. Flatten mounds into 3 inch circles. Cook until golden, 3 to 4 minutes, turning once.

Transfer to a baking sheet. Sprinkle with salt immediately after removing from the skillet . Keep warm in  oven while cooking remaining fritters. Add additional oil as needed during cooking. Serve warm.