Cheddar Cheese Grits Casserole

4 c. whole milk

1 c. uncooked quick-cooking grits

1/4 c. butter

1 large egg, lightly beaten

2 c. (8 oz.) shredded sharp Cheddar cheese

1 t. kosher salt

1/2 t. black pepper

1/4 c. grated Parmesan cheese

Chopped fresh chives

Preheat oven to 350°F. Coat a 2-quart or 11- x 7-inch baking dish with cooking spray.

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in grits and butter. Reduce heat and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg, Cheddar, salt, and pepper. Pour into prepared baking dish. Sprinkle with grated Parmesan.

Bake, covered, until lightly browned, 35 to 40 minutes. Garnish with chives.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 101.

One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.  

One-Pot Cavatappi with Chicken & Pimiento Cheese

 3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper

6 c. unsalted chicken stock

1 lb. uncooked cavatappi or rotini pasta

1 c. jalapeno pimiento cheese

1 c. (4 oz.) Parmesan cheese, grated

2 c. rotisserie chicken, roughly torn into bite-size pieces

3 T. diced pimientos, drained

1/4 c. panko breadcrumbs, toasted, for garnish

2 T. chopped fresh flat-leaf parsley, for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in pimiento cheese and Parmesan until melted. Stir in chicken and pimientos. Garnish with panko breadcrumbs and chopped parsley.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99. 

One-Pot Chicken Spaghetti

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

7 c. unsalted chicken stock

1 lb. uncooked spaghetti

1 package (8 oz.) cream cheese, cubed and softened

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 10-oz. can mild diced tomatoes with green chiles (such as Ro-Tel), drained

Thinly sliced green onions

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in cream cheese and Parmesan until melted. Stir in chicken and diced tomatoes. Garnish with green onions, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99. 

Balsamic Roasted Strawberries and Feta Dip

1 lb. strawberries, rinsed and stems removed

1 T. honey

1 T. balsamic vinegar

1-1/2 c. feta cheese

1/2 c. plain Greek yogurt

1/4 c. plus 2 T. olive oil, divided

1 t. lemon zest

Juice of 1/2 lemon

1/2 c. fresh basil leaves, torn

Sea salt and freshly ground black pepper, to taste

Crostini, bread, or crackers, for serving

Preheat oven to 350 degrees. 

Cut each strawberry in half or in quarters, depending on size. Add strawberries evenly to a 9" x 9" baking dish. Drizzle strawberries with honey, balsamic vinegar, and 2 T. olive oil. Season with sea salt and black pepper, to taste.

Roast strawberries for about 25 minutes, until softened and slightly caramelized. Remove from oven and let cool slightly.

In a food processor, combine feta, yogurt, lemon zest, and lemon juice. Process while slowly drizzling in 1/4 c. olive oil until smooth and creamy. Adjust seasoning with sea salt and black pepper, to taste.

To serve, spread the feta dip into the bottom of a shallow bowl or onto a rimmed plate. Spoon roasted strawberries alongside the dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini, bread, or crackers. 

Adapted from FreshFromFlorida.com.