Nonna K.

4 Tbsp. unsalted butter 1 medium Yellow Onion, Minced 3 Cloves of Garlic, minced 4 tsp. Kosher Salt , divided 1 tsp. Coarse ground black pepper 1/2 tsp. nutmeg 1/4 cup flour 3 1/2 cup Half and Half 2 1/4 Lbs. fresh leaf spinach 1 cup Mozzarella cheese 4 Oz. Cream cheese 2 Cups shredded rotissery  1/2 Cup Grated Parmesan Cheese Bring large pot of water to boil, with 2 tsp. of salt.  Add the spinach and cook until spinach is wilted. Drain the Spinach in a colander.  Rinse with cold water and squeeze each fistful of spinach.  Chop the spinach into 3/4 inch width.   In a large skillet, melt the butter with the garlic and onions.  Cook on low until the onions are translucent.  Add the remaining kosher salt, black pepper and nutmeg.   Add in the flour and mix over low heat and cook for about 2 -3 minutes.  Add the half and half and cook until boiling.   Add the mozzarella and cream cheese and cook for about 6-8 minutes or until the mixture has thickened. Add in the spinach, chicken and Parme

1/4 Cup Sliced butter, divided 2 Cups Sliced Carrots 1 Cup Sliced Celery 1 Yellow Onion, chopped 1/2 Cup + 2 Tbsp. all Purpose Flour, divided 3 1/4 Cup Chicken Broth 1 Bay Leaf 3/4 Kosher Salt, divided 3 Cups coarsely shredded Rotisserie Chicken 1/2 cup coarse plain Yellow Cornmeal 1 tsp Baking Powder 1/4 tsp. Baking Soda 1/2 cup whole Buttermilk 2 Tbsp. Chopped Parsley 1 Tbsp. Chopped Tarragon Melt 2 Tbsp. of the butter in a Dutch oven over medium high heat.  Add carrots, celery and onions, cook until the onions are tender.  Add 2 Tbsp. of the flour, cook for about 2 minutes, add broth, bay leaf and 1/2 tsp. of Salt and bring to a boil.  Cook stirring occasionally until thickened.  Add the shredded chicken and remove Dutch oven from the heat. Whisk together the cornmeal, baking powder and Soda, and remaining 1/2 cup of flour and 1/4 tsp. salt in a medium bowl.  Cut the remaining butter (2 Tbsp.) into the flour mixture and mix with a fork until resembles coarse meal.  Add the butter mi

6 Thick cut Bacon slices, chopped  2 Large Yellow Onions, thinly sliced 1 Tbsp. Worcestershire Sauce 1 1/4 tsp. Kosher Salt, divided 1 tsp. Black Pepper, divided 1 1/2 Lbs. Ground  Beef Sirloin 1/4 Cup Ketchup 2 Tbsp. Yellow Mustard 8 (3/4 oz.) American Cheese slices 3 Brioche Hamburger buns, cut into 3/4 inch cubes 4 oz. Sharp Cheddar cheese, grated Shredded lettuce, diced tomatoes, pickle slice, mayonnaise Cook Bacon in a large skillet, until bacon is browned and crisp.  Set the bacon aside, pour out about 1/2 of the rendered bacon grease and using the other half, slowly Sautee the onions, until browned and caramelized.  Stir in the Worcestershire sauce, 1/2 tsp. salt and 1/4 of pepper, mix well and set aside. Preheat oven to 350 Heat skillet over medium hi.  Add the ground beef with 1/2 of the pepper and the remaining salt.  Once the meat is brown, add the ketchup and the mustard, stir and set aside. Spread the beef in the bottom of a lightly greased baking dish, top with caramelize