• 10 ounces sharp Cheddar cheese 
• 4 cups thinly sliced potatoes 
• salt and pepper
• 6 tablespoons butter, divided
• 1 cup finely chopped onion
• 4 cloves garlic, chopped
• 1/3 cup all-purpose flour
• 1 teaspoon mustard powder
• 2 cups milk
• 2 cups diced cooked ham
• 3 green onions, chopped
• 1 cup soft fresh breadcrumbs

Ham and Potato Casserole

Click image to enlarge

• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

Click image to enlarge

• 4 boneless, skinless chicken breasts (5 to 6 ounces each). tenderloins removed and fat trimmed.
• 1/2 cup kosher salt or 1/4 cup table salt
• 1/2 cup sugar
• 5-8 slices high quality white bread,e.g. Pepperidge Farm, crusts removed and torn into rough 1½-inch pieces then placed in food processor
• ground black pepper
• 3/4 cup all-purpose flower
• 2 large eggs
• 1 tablespoon plus 3/4 cup vegetable oil
• lemon wedge for serving

Breaded Chicken Cutlets

Click image to enlarge

• 1 whole chicken, about 4 Ib neck and giblets removed 
• ¼ cup olive oil, plus more for brushing 
• ½ cup fresh lime juice 
• ¼ cup chopped green (spring) onions, white and tender green parts 
• 2 teaspoons chopped fresh rosemary 
• 2 teaspoons dried oregano 
• 2 bay leaves, finely crumbled 
• 1 teaspoon chile powder
• Salt and freshly ground pepper
• Traditional Chimichurri Sauce (click for recipe)

Serve with one of the following (click for recipes)

Traditional Chimichurri Sauce 

Red Chile-Cilantro Chimichurri Sauce 

Parsley-Garlic Chimichurrl Sauce 

Grilled Chicken with three Sauces

Click image to enlarge

• 1 pound round steak, 1/2 inch thick
• salt, black pepper, and cayenne pepper to taste
• 6 large carrots, peeled and cut lengthwise into thin strips
• 1/2 pound of bacon
• 1/2 cup of oil
• 2 onions, chopped
• 3 stalks of celery, chopped
• 2 teaspoons of garlic powder
• 6 to 8 potatoes, peeled and cut into bite-size pieces
• 1 cup water

Boeuf a la Mode

Click image to enlarge.

• 3 pounds boneless beef chuck, cut into 1.1/2" to 2-inch cubes and patted dry

• 3 tablespoons vegetable or olive oil, divided

  Salt and freshly ground black pepper

  1 large yellow bell pepper, cut into 6 pieces

  1 large red bell pepper, cut into 6 pieces

  1 large onion, chopped

  3 large garlic cloves, minced

  2 tablespoons sweet paprika

  1 tablespoon ground cumin

  1/4 teaspoon saffron threads

  3 tablespoons all-purpose flour

  1 cup chicken broth

  1 cup dry red wine

  1 can (14.5 ounces) crushed tomatoes

  2 cans (about 16 ounces each) chickpeas, drained

  11/2 teaspoons finely grated zest and the juice from 1 large orange

Spanish Beef Rioja

Click image to enlarge

• 4 large baking potatoes
• 1 medium-size red or green bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter or margarine, melted
• 1 tablespoon taco seasoning mix
• 1½ cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1 (2¼-ounce) can sliced ripe olives, drained
• 2 tablespoons diced green chiles
• 1 cup salsa
• Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

Click image to enlarge

• 3 pounds fresh headless Louisiana shrimp 
• 3 lemons
• salt, black pepper and crab boil
• 3 cups cane vinegar
• ¾  cup sugar
• 2 teaspoons crushed red pepper flakes
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• 4 teaspoons ground celery seed
• 2 cups olive oil
• 1 red onion, sliced 
• 3 bell peppers, large dice (red, yellow &/or green)
• 4 jalapeño peppers, sliced 
• 2 small cucumbers, sliced
• 3 garlic cloves, sliced
• 10 pickled pearl onions, in juice
• 2 tablespoons capers
• 10 allspice berries
• 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

Click image to enlarge

• 10-12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
• 3 tablespoons Italian seasoning, divided
• 1 tablespoon plus ¾ teaspoon salt, divided
• 2½ teaspoons freshly ground black pepper, divided
• 2 teaspoons fennel seeds, minced
• 1½ teaspoons orange zest, finely grated
• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
• 4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
• 1 pound bulk Italian sausage or 1 pound links, casings removed
• 2 medium onions, chopped (about 2 cups)
• 3 medium celery stalks, chopped (about 1 cup)
• 1½ cups golden raisins or finely chopped dried Turkish apricots
• ½ cup fresh parsley, minced
• 2 large eggs
• 1 quart chicken broth

Festive Roast Chicken with Stuffing

Click image to enlarge

• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

Click image to enlarge