Croissant

Two liège waffles with vanilla custard topped with whipped cream, chocolate ganache, and caramelized almonds. Dressed with fresh fruit or dried fruit.

Mikado

Kids - Popcorn Shrimp

Kids - Mac and Cheese

Kids - Dinner Grilled Cheese

Kids - Dinner Ham Sandwich

Kids - Chicken Nuggets or Chicken Strips

Mac and Cheese

Dinner Ham Sandwich

Dinner Grilled Cheese

Chicken Nuggets or Chicken Strips

Served with braised cabbage and a cherry sauce.

Confid Duck Quarters

Caesar Dressing

Thousand Island

Blue Cheese

Ranch

House Dressing

Side Salad

Grilled Italian Squash

Grilled Yellow Squash

Served with a Sweet and Sour dipping sauce.

Vegetables Egg Rolls

Meatballs, marinara sauce, spinach, mozzarella cheese on a white hoagie.

Meatball Sub

Spring mix, avocado, tomato, carrot, cucumber, red onion served with garlic bread with your choice of chicken strips or steak.

Steak / Chicken Salad

Chopped steak with sautéed onions, mushrooms, gravy with your choice of two sides.

Chopped Steak

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add in the yeast mixture and warm milk. Mix until a dough forms.

Make Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

Knead Dough

While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Roll it out into a rectangle about 1/2 inch thick. Chill in the refrigerator.

Prepare Butter Layer

Once the dough has risen, roll it out into a rectangle. Place the chilled butter in the center and fold the dough over it to encase the butter. Roll out and fold the dough into thirds, then wrap it in plastic and chill for 30 minutes. Repeat this process two more times.

Laminate Dough

Roll out the final dough into a large rectangle. Cut it into triangles and roll them up starting from the base to the tip. Shape into crescent forms.

Shape Croissants

Place shaped croissants on a baking sheet lined with parchment paper. Cover and let them rise for about 30-45 minutes or until puffy.

Second Rise

Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg for a golden finish. Bake for 15-20 minutes until golden brown.

Bake

all-purpose flour

unsalted butter (cold)

active dry yeast

granulated sugar

salt

milk (warm)

water (warm)

egg (for egg wash)

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs and add milk, melted butter, and vanilla extract. Combine wet ingredients with dry ingredients until just mixed.

Make the Waffle Batter

Preheat a waffle iron and pour the batter onto the iron, cooking until golden brown. Repeat until all batter is used.

Cook the Waffles

In a saucepan, heat milk and sugar over medium heat until sugar dissolves. In a bowl, whisk egg yolks and cornstarch together. Slowly add hot milk mixture to egg yolks, whisking constantly. Return to saucepan and cook until thickened. Stir in vanilla extract and cool.

Make the Custard

Place one waffle on a plate, top with vanilla custard, then place the second waffle on top. Whip the heavy cream until stiff peaks form and spread over the top waffle. Drizzle chocolate ganache and sprinkle caramelized almonds. Finish with fresh or dried fruit.

Assemble the Mikado

sugar

baking powder

eggs

milk

unsalted butter

vanilla extract

cornstarch

egg yolks

heavy cream

chocolate chips

slivered almonds

fresh fruit or dried fruit

In a bowl, combine the shrimp with paprika, garlic powder, salt, and black pepper. Mix well and let it marinate for about 15 minutes.

Prepare the Shrimp

In one shallow dish, place the flour. In a second dish, whisk together the eggs and milk. In a third dish, combine cornmeal with a pinch of salt.

Set Up Breading Station

Dredge each shrimp in flour, shaking off excess, then dip into the egg mixture, and finally coat with cornmeal. Set aside on a plate.

Bread the Shrimp

In a large pot or deep fryer, heat oil to 350°F (175°C).

Heat the Oil

Carefully add the breaded shrimp in batches to the hot oil. Fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Shrimp

Serve warm with your favorite dipping sauce.

Serve

Shrimp, peeled and deveined

All-purpose flour

Cornmeal

Eggs

Milk

Paprika

Garlic powder

Salt

Black pepper

Oil for frying

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk until smooth and bring to a simmer.

Make the Cheese Sauce

Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth. Add salt, black pepper, garlic powder, and paprika to taste.

Add Cheese and Seasoning

Add the drained macaroni to the cheese sauce and stir until well coated. If the mixture is too thick, add a little more milk to reach desired consistency.

Combine Pasta and Sauce

Serve warm, and enjoy your delicious homemade mac and cheese!

Elbow macaroni

Cheddar cheese, shredded

Butter

Gather all the ingredients and place them on a clean work surface.

Prepare the Ingredients

Spread butter on one side of each slice of bread.

Butter the Bread

Place one slice of bread, buttered side down, in a skillet. Add a slice of cheese on top, and if desired, add a slice of tomato. Top with another slice of bread, buttered side up.

Assemble the Sandwich

Heat the skillet over medium heat. Cook the sandwich for about 3-4 minutes, or until the bottom is golden brown. Flip the sandwich carefully and cook the other side for another 3-4 minutes, or until it's golden brown and the cheese is melted.

Grill the Sandwich

Remove the grilled cheese from the skillet, let it cool for a minute, then cut it into triangles and serve warm.

Bread

Cheddar cheese

Tomato (optional)

Lay out 2 slices of whole wheat bread on a clean surface.

Prepare the Bread

Spread mayonnaise on one slice and mustard on the other slice.

Add Condiments

Place 2 slices of deli ham on the mayonnaise side, followed by a slice of cheddar cheese.

Layer the Ingredients

Top the cheese with a leaf of lettuce and 2 slices of tomato. Season with salt and pepper to taste.

Add Vegetables

Top with the second slice of bread, mustard side down.

Complete the Sandwich

Cut the sandwich in half and serve with your choice of side.

Cut and Serve

Whole Wheat Bread

Deli Ham

Cheddar Cheese

Lettuce

Tomato

Mayonnaise

Mustard

Pepper

Cut the chicken breasts into bite-sized pieces for nuggets or strips.

Prepare the Chicken

In three separate shallow bowls, place flour, beaten eggs, and breadcrumbs. Season the flour with salt, pepper, garlic powder, and paprika.

Set Up Breading Stations

Dip each piece of chicken into the flour, shaking off excess, then into the egg, and finally into the breadcrumbs, ensuring they are well coated.

Bread the Chicken

In a large skillet or deep fryer, heat the oil over medium-high heat.

Once the oil is hot, carefully add the breaded chicken pieces in batches. Fry until golden brown and cooked through, about 4-5 minutes per side.

Fry the Chicken

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

Drain and Serve

Chicken breasts

Breadcrumbs

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, melt butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring often, until the mixture thickens. Reduce heat to low, then add shredded cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheese is melted and the sauce is smooth.

Add Milk and Cheese

Add the cooked macaroni to the cheese sauce and stir until well combined. If desired, top with breadcrumbs for an added crunch.

Serve hot and enjoy your creamy, delicious mac and cheese!

Breadcrumbs (optional)

Lay out the slices of whole grain bread on a clean surface.

Spread mayonnaise on one slice of bread and mustard on the other slice.

Spread Condiments

On the mayonnaise side, layer the sliced ham, followed by a slice of cheddar cheese, lettuce leaves, and tomato slices. Season with salt and pepper to taste.

Layer Ingredients

Top the sandwich with the mustard-covered slice of bread, press gently, and cut in half if desired.

Serve immediately, optionally with a side of chips or salad.

Sliced ham

Whole grain bread

Lettuce leaves

Slice the tomato and set aside. Wash and pat dry the basil leaves.

Spread butter on one side of each slice of sourdough bread.

On the unbuttered side of two slices of bread, layer one slice of cheddar cheese, a few slices of tomato, and fresh basil leaves. Top with another slice of cheddar cheese and cover with the remaining slices of bread, buttered side facing out.

Heat a skillet over medium heat. Place the assembled sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Remove from skillet, let cool for a minute, cut in half, and serve warm.

Sourdough bread

Fresh basil leaves

Cut the chicken breasts into bite-sized pieces or strips.

In three separate bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper in the third.

Set up the Breading Station

Dredge each piece of chicken in flour, then dip it into the egg, and finally coat it with the breadcrumb mixture. Make sure each piece is well-coated.

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

Carefully add the breaded chicken pieces to the hot oil, cooking in batches if necessary. Fry until golden brown and cooked through, about 4-5 minutes per side.

Remove the chicken nuggets or strips from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces.

Boneless, skinless chicken breasts

Breadcrumbs (panko or regular)

Onion powder

Vegetable oil

Season the duck quarters with salt, black pepper, minced garlic, and fresh thyme. Let them marinate for at least 30 minutes.

Prepare the Duck Quarters

Heat the vegetable oil in a large skillet over medium-high heat. Place the duck quarters skin-side down and sear until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook for another 4-5 minutes. Remove from the skillet and set aside.

Sear the Duck

In the same skillet, add the chopped cabbage and sauté for 2-3 minutes. Add the apple cider vinegar and sugar, stirring to combine. Place the duck quarters on top of the cabbage, cover, and reduce heat to low. Cook for about 40 minutes until the duck is cooked through and the cabbage is tender.

Braised Cabbage

In a small saucepan, combine the cherries and chicken stock. Bring to a simmer and cook for 10-15 minutes until the sauce has thickened. Blend if desired for a smoother texture.

Prepare the Cherry Sauce

Plate the braised cabbage and top with a duck quarter. Drizzle with the cherry sauce and serve warm.

A Bite Of Belgium