Chicken Strips

Burgers

Ribs

Catfish

Fish Sandwich

Walleye

Pulled Pork Sandwich

Fried Chicken

Ribeye

Hand-Pulled Pork

Chicken Fried Steak

Cheddary Homemade Cheese Sauce

A comforting homemade soup on a chilly winter afternoon.

Homemade Soup

Char-Grilled Chicken Breast

Hamburger Horseshoe

Homemade Alfredo Sauce

BLT Wrap

Cut the chicken breasts into strips or tenders.

Prepare the Chicken

In one bowl, place the flour mixed with salt, pepper, garlic powder, and paprika. In a second bowl, whisk the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Stations

Dip each chicken strip first in the flour mixture, then in the egg, and finally in the breadcrumbs. Ensure each strip is well coated.

Bread the Chicken

In a large skillet, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add the breaded chicken strips to the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Chicken Strips

Remove the chicken strips from the oil and drain on paper towels. Serve warm with your favorite dipping sauces.

Drain and Serve

Chicken breast

All-purpose flour

Breadcrumbs

Eggs

Salt

Black pepper

Garlic powder

Paprika

Vegetable oil

In a large bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until well combined, being careful not to overwork the meat.

Prepare the Patties

Divide the mixture into 4 equal portions and shape each portion into a patty approximately ¾ inch thick. Make a slight indentation in the center of each patty to help them cook evenly.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired level of doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

Place a lettuce leaf on the bottom half of each bun, add the cooked patty with melted cheese, top with tomato slices, and add ketchup and mustard to taste. Cover with the top half of the bun.

Assemble Burgers

Serve the burgers immediately while hot with your favorite sides.

Serve

Ground beef

Onion powder

Burger buns

Cheddar cheese

Lettuce

Tomato

Ketchup

Mustard

Preheat your oven to 300°F (150°C). Rinse the ribs under cold water and pat them dry with paper towels. Remove the membrane from the back of the ribs if it’s still attached.

Prepare the Ribs

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the ribs, ensuring they are evenly coated.

Season the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Pour the apple cider vinegar and water into the bottom of the baking sheet to create steam while baking.

Prepare for Baking

Cover the ribs tightly with another piece of aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender.

Bake the Ribs

Remove the foil and brush the ribs generously with barbecue sauce. Return to the oven uncovered and bake for an additional 30 minutes, allowing the sauce to caramelize.

Add Barbecue Sauce

Once done, remove the ribs from the oven and let them rest for a few minutes before slicing. Serve with additional barbecue sauce on the side.

pork ribs

barbecue sauce

brown sugar

smoked paprika

garlic powder

onion powder

salt

black pepper

apple cider vinegar

water

Rinse the catfish fillets under cold water and pat dry with paper towels.

Prepare the Catfish

Place the fillets in a shallow dish and pour the buttermilk over them. Let them soak for at least 30 minutes.

Soak in Buttermilk

In a separate bowl, combine the cornmeal, flour, paprika, salt, black pepper, and garlic powder.

Mix Dry Ingredients

Remove the catfish from the buttermilk and allow excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are fully coated.

Coat the Fillets

Carefully place the coated fillets in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Catfish

Remove the catfish from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges.

Catfish fillets

Cornmeal

Flour

Buttermilk

Lemon wedges

In a bowl, whisk together the egg and milk until well combined. In another bowl, mix the flour, cornmeal, salt, and black pepper. Dip the fish fillets in the egg mixture, then coat with the flour mixture.

Prepare the Fish

Heat vegetable oil in a deep skillet over medium heat. Once hot, carefully add the coated fish fillets and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

On the bottom half of each burger bun, place a lettuce leaf, followed by a fried fish fillet, a slice of tomato, some pickles, and a generous dollop of tartar sauce. Top with the other half of the bun.

Assemble the Sandwich

Serve the fish sandwiches immediately while hot and crispy.

White fish fillets (e.g., cod or tilapia)

Milk

Lettuce leaves

Tomato, sliced

Pickles, sliced

Vegetable oil (for frying)

Tartar sauce

In a shallow bowl, mix the flour, cornmeal, salt, black pepper, and paprika together until well combined.

Prepare the Breading

In another bowl, whisk together the eggs and milk until smooth.

Prepare the Egg Wash

Dip each walleye fillet first into the egg wash, allowing excess to drip off, then coat with the breading mixture. Press gently to ensure an even coating.

Bread the Walleye

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Carefully place the breaded walleye fillets in the hot oil, frying in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Walleye

Remove the fried walleye from the skillet and drain on paper towels. Serve hot with lemon wedges and tartar sauce on the side.

Walleye fillets

In a slow cooker, place the pork shoulder. Add the chopped onion, minced garlic, apple cider vinegar, brown sugar, paprika, salt, and black pepper.

Prepare the Pork

Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the barbecue sauce.

Shred the Pork

Toast the buns if desired. Serve the pulled pork on the buns and top with coleslaw if using.

Pork shoulder

Barbecue sauce

Onion, chopped

Garlic, minced

Apple cider vinegar

Brown sugar

Buns

Coleslaw (optional)

In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a shallow dish, add the all-purpose flour. You can season the flour with a little salt and pepper if desired.

Prepare the Coating

Remove chicken pieces from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Chicken

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry for about 15-18 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot.

whole chicken, cut into pieces

all-purpose flour

buttermilk

paprika

cayenne pepper

vegetable oil

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steak

Generously season both sides of the ribeye steaks with kosher salt and black pepper.

Season the Steak

In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Carefully place the ribeye steaks in the hot pan. Sear for about 4-5 minutes on one side without moving them.

Sear the Steak

Flip the steaks and add butter, crushed garlic cloves, and rosemary sprigs to the pan. Cook for an additional 4-5 minutes, basting the steaks with the melted butter.

Flip and Add Flavor

Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130°F (54°C).

Check for Doneness

Remove the steaks from the pan and let them rest on a plate for 5-10 minutes before slicing.

Rest the Steak

Slice against the grain and serve with your favorite sides.

Ribeye steak

Kosher salt

Olive oil

Butter

Garlic cloves

Fresh rosemary

In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Prepare the Rub

Rub the spice mixture all over the pork shoulder, ensuring it's well coated. Let it sit for at least 30 minutes at room temperature, or refrigerate overnight for best flavor.

Season the Pork

Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cover and cook on low for 8 to 10 hours, or until the meat is tender and easily pulls apart.

Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Then, using two forks, shred the pork into bite-sized pieces.

Mix the shredded pork with BBQ sauce to your taste. Serve on buns or as desired.

Add BBQ Sauce

Cayenne pepper

Water

BBQ sauce

Tenderize the beef round steak with a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.

In one bowl, place the flour mixed with paprika, garlic powder, salt, and pepper. In another bowl, whisk together the buttermilk and eggs.

Set Up Breading Station

Dredge each piece of steak in the flour mixture, then dip into the buttermilk mixture, and finally coat again with the flour mixture. Press lightly to adhere.

Bread the Steak

In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded steaks and cook for 4-5 minutes on each side or until golden brown and crispy.

Fry the Steak

Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot.

beef round steak

eggs

In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly, until the mixture is bubbly and golden in color.

Make the Roux

Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook until the mixture thickens, about 3-5 minutes.

Add the Milk

Reduce the heat to low, and add the shredded sharp cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth.

Incorporate the Cheese

Add salt, black pepper, garlic powder, and mustard powder to the cheese sauce. Stir well to combine and adjust seasonings to taste.