Nonna K.

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 ...

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 bak...