Potatoes with sour cream and tomatoes

2-2 1/4 lb (about 6 cups) small red potatoes (or russet is fine), chopped
1 large onion, chopped
8 oz sour cream
2 c orange cheese
1/2 t salt
1/4-1/2 t. cayenne pepper (optional)
14.5 oz can diced tomatoes (I used one with roasted garlic), drained

1. Preheat oven to 350. In a large saucepan, cook potatoes and onion in a large amount of boiling water (I just added onion powder later as it seemed like onion would just get drained away in this method) for about 10-20 minutes depending on size. It needs to retain its shape but be mostly cooked. Drain and return to saucepan.

2. Add sour cream, cheese, salt, pepper (I just used black pepper) and tomatoes. Transfer to baking dish (I used large jellyroll style pan/cooking sheet).

3. Bake uncovered for 30 minutes (I actually did 400 degrees for 20 minutes which seemed to work also).

Note: It still doesn't get crispy like other cheesy potato recipes so might try less sour cream. The diced tomato adds a lot of flavor so might be good with other kinds of seasoned diced tomatoes too.

Buttermilk fried chicken

4 chicken drumsticks and/or thighs or 1-2 chicken breasts
1/3 c flour
1/2 t dried thyme, savory, or basil

1/4 t salt
1/4 t onion powder
1/4 t pepper
1/4 c milk (or buttermilk or sour milk-3/4 t lemon/vinegar and add milk to fill up to 1/4 c)

1 egg
saltines or other crackers
3-4 T cooking oil

Gravy (optional)
2 t flour
1/2 t instant chicken bouillon
dash peper
2/3 c milk

1. Combine flour, herbs, salt, onion, pepper in one dish. Put milk and egg in other dish. Cut chicken into 3rds if using chicken breast. Dip in flour, then milk, then flour again or try crackers or other coating for 3rd bowl.

2. In large skillet, cook chicken in oil over medium high heat, turning to brown evenly. Cook on medium low until cooked through (155 degrees). Remove chicken and keep warm.

3. For gravy, add flour, bouillon, and pepper to skillet. Add milk, cooking and stirring until thickened and bubbly, Stir one more minute.

Pizza dough

Adapted from https://www.tasteofhome.com/article/best-pizza-dough/?_cmp=TestKitchenInsider&_ebid=TestKitchenInsider4272020&_mid=342074&ehid=DF99C6F6E8C0170D81E608E939849B33828286C1&os_ehash=DF99C6F6E8C0170D81E608E939849B33828286C1

Ingredients: 
1 c warm water (110-115 degrees)
2 t. sugar, divided
1/4 oz active dry yeast (2 1/4 t.)

3 c (plus extra as needed) bread flour (or all purpose does ok; 1/4-1/2 cup wheat flour and/or corn flour are also good substitutes for some of it. We keep whole wheat pastry flour on hand)
1 t salt
1 t each basil, marjoram, oregano and garlic powder
1/3 C. oil (vegetable or olive)

1. Combine water and 1 t sugar, add yeast. Wait 5-10 minutes for it to proof (bubbles on surface).

2. Combine 3 C flour, 1 t. sugar, salt, garlic powder, herbs. Make a well in the center and add yeast mixture and oil. Stir together, adding more flour if too sticky.

3. Knead for 6-8 minutes (adding flour or water as necessary).

4. Rest in a greased bowl for 30 minutes, then put bowl in fridge over night.

5. Remove dough from fridge and let come to room temperature. Split in two for two small pizzas or use whole for one large pizza. Roll out on a lightly floured surface and place in a greased pan (pizza pan or springform pan or other pan appropriate to size and style).

6. Add marinara/pizza/spaghetti sauce, cheese, other toppings (mushrooms, tomatoes, pepperoni, etc). A good sauce makes a big difference. 

7. Cook at 400 degrees for about 20 minutes. 

Cottage pie

Ingredients: 
2 tablespoons olive oil
1 medium onion, diced
8 ounces (cremini) mushrooms, diced
2-3 medium carrots, diced
2 cloves garlic, minced
1 pound ground beef (or lamb for shepherd's pie)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups (beef) stock
2 tablespoons tomato paste (1/2 of a 6 oz can)
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary (or equivalent dried)
2 sprigs fresh thyme (or equivalent dried)
1 cup frozen peas (or peas and carrots)
1 cup frozen corn
Sea salt and freshly-cracked black pepper

Add a crunchy topping? Butter cracker crumbs or crunchy fried onions? Or cook it inside an actual pie crust?

Mashed potatoes for topping (see below):
-2.5 pounds (5 medium potatoes) potatoes (russet, Yukon gold, etc)

-1/4 cup butter
-1/2 cup whole milk, or more as needed
-2 ounces cream cheese
-sea salt and freshly-cracked black pepper

Mashed Potatoes Directions: 
Halve the potatoes and cover with cold water. Salt the water. Bring the potatoes to a boil, and boil until fork tender. Drain the potatoes, and then mash. Season with salt and pepper, add 3 T butter (save the remaining 1 T to put on top) and continue to mash. Mix in cream cheese and milk, and mash until the potatoes are smooth and lump-free. Taste, and adjust the seasoning and milk to your preference.

Pie Directions: 
1. Preheat the oven to 400 degrees F.

2. In a large braiser or sauté pan, cook the onion in the olive oil until softened, add the garlic and ground beef, and continue to cook until the meat has browned. (Leave at least 2 T fat in the pan. If there's not enough room, meat can be removed for cooking vegetables and added back in later.) Add the mushrooms and carrots and continue to sauté until the vegetables are just tender.

3. Sprinkle the mixture with flour and stir until coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

4. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas and corn.

5. Season well with salt and pepper and remove the bay leaves, rosemary and thyme sprigs.

6. Place the meat mixture into a large baking dish or keep in the large braiser (needs to be big enough or it makes a big mess, bubbling over the top. Try 9x13.) Top with a thick layer of mashed potatoes. Cut up 1 T of butter and top to promote a golden crust. Add crunchy topping if desired?

7. Place the baking dish above a parchment-lined baking sheet to prevent spills. Bake for about 18-20 minutes, or until the potatoes begin to turn golden brown. Broil for extra browning, as desired. Garnish with fresh herbs, and serve warm.