In-house from-scratch dough, deep fried, buttered, and salted, served with nacho cheese.

Fried Pretzel Bites

Against The Grain

Cheese Omelet

Sausage & Cheese Omelet

Bacon & Cheese Omelet

Veggie & Cheese Omelet

Carnivore Omelet

sausage, mushrooms, onion, green peppers, salsa, & sour cream

Southwest Omelet

Hot Ham and Cheese

Grilled Cheese

Cheese Pizza

Veggie Lovers Pizza

Hawaiian Pizza

Supreme Pizza

BBQ Chicken Pizza

Meat Lovers Pizza

Bacon/Sausage Side

Eggs Side

Fruit Bowl

Iced Tea (fresh brew, unsweetened)

Coffee (hot or iced)

Donut (Fried to Order)

Oatmeal Creme Pie

Pistachio Muffin

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. Mix well.

Mix Dry Ingredients

Once yeast mixture is frothy, pour it into the bowl with dry ingredients. Add melted butter and mix until a dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

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

Prepare Oil

Once the dough has risen, punch it down and roll it out to about 0.5-inch thickness. Cut into bite-sized squares or strips.

Shape Dough

Carefully drop the dough pieces into hot oil, frying in batches until golden brown, about 2-3 minutes per side.

Fry Pretzel Bites

Remove fried bites with a slotted spoon and drain on paper towels. Brush with melted butter and sprinkle with coarse sea salt.

Drain and Season

In a saucepan over medium heat, combine shredded cheddar cheese, milk, cream cheese, garlic powder, and onion powder.

Stir continuously until the cheese is melted and the sauce is smooth. If desired, add jalapeños for extra flavor.

Melt and Stir

all-purpose flour

active dry yeast

granulated sugar

salt

warm water

unsalted butter

vegetable oil

coarse sea salt

butter (melted)

cheddar cheese (shredded)

milk

cream cheese

jalapeños (diced, optional)

garlic powder

onion powder

In a small bowl, combine warm water (1.5 cups) with sugar (1 tbsp) and active dry yeast (2 tsp). Stir gently and let sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour (3 cups) and salt (1 tsp). Add the activated yeast mixture and olive oil (2 tbsp). Mix until a dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.

In a skillet, heat a little olive oil over medium heat. Add minced garlic (2 cloves) and sauté for 1-2 minutes until fragrant. Add chopped spinach (2 cups) and cook until wilted. Remove from heat and let cool.

Prepare Filling

In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese (1 cup), and black pepper (1 tsp). Mix well and add the beaten egg (1). This will help bind the filling.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Shape the Dough

Spread the spinach and feta filling evenly over the dough. Starting from one end, roll the dough tightly into a log.

Fill and Roll

Cut the rolled dough into 1-inch pieces and place them on a greased baking sheet. Cover with a cloth and let rise for another 30 minutes.

Cut and Shape

Preheat Oven

Brush the tops of the rolls with a little olive oil or egg wash. Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

Once baked, remove from the oven and allow to cool slightly before serving. Enjoy your freshly baked rolls!

Cool and Serve

All-purpose flour

Active dry yeast

Sugar

Salt

Warm water

Olive oil

Spinach (fresh, chopped)

Feta cheese (crumbled)

Garlic (minced)

Black pepper

Egg (beaten)

In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk the mixture until it’s well combined and frothy.

Whisk the Eggs

Finely chop the fresh chives and set aside for garnishing the omelet later.

Chop the Chives

In a non-stick skillet, melt the butter over medium heat until it starts to bubble but not brown.

Heat the Pan

Pour the whisked egg mixture into the skillet, tilting the pan to distribute the eggs evenly across the surface.

Pour the Egg Mixture

Allow the eggs to cook undisturbed for about 2-3 minutes until the edges start to set. You can gently lift the edges with a spatula to allow uncooked egg to flow underneath.

Cook the Omelet

Once the eggs are mostly set but still slightly runny on top, sprinkle the cheddar cheese evenly over half of the omelet.

Add the Cheese

Using a spatula, carefully fold the omelet in half over the cheese. Cook for another minute until the cheese melts.

Fold the Omelet

Slide the omelet onto a plate, sprinkle with chopped chives, and serve immediately.

Serve

Eggs

Cheddar Cheese

Milk

Butter

Black Pepper

Fresh Chives

Chop the sausage into small pieces. Grate the cheddar cheese. If using, chop the green onions and bell pepper into small pieces.

Prepare the Ingredients

In a non-stick skillet, melt the butter over medium heat. Add the chopped sausage and cook for about 5-7 minutes until browned and fully cooked.

Cook the Sausage

In a bowl, crack the eggs and add salt and black pepper. Whisk them together until fully combined and slightly frothy.

Pour the whisked eggs into the skillet over the cooked sausage. Allow the eggs to cook undisturbed for about 2-3 minutes until the edges start to set.

Add Eggs to the Skillet

Sprinkle the grated cheddar cheese evenly over the eggs. If using, add the chopped green onions and bell pepper at this stage.

Add Cheese and Optional Ingredients

Once the eggs are mostly set, use a spatula to gently fold the omelet in half. Cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.

Carefully slide the omelet onto a plate. Serve hot and enjoy your sausage and cheese omelet!

Plate and Serve

Sausage

Cheddar cheese

Green onions

Bell pepper

In a skillet over medium heat, add the bacon slices and cook until crispy, about 5-7 minutes. Once cooked, remove from the skillet and drain on paper towels. Chop the bacon into small pieces.

Cook the Bacon

In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.

In the same skillet used for the bacon, add the butter and heat over medium-low heat until melted.

Heat the Skillet

Pour the egg mixture into the skillet, tilting the pan to spread the mixture evenly. Cook for about 2-3 minutes until the edges start to set.

Add the Egg Mixture

Sprinkle the cooked bacon pieces and cheddar cheese over one half of the omelet. Allow to cook for another 1-2 minutes until the cheese begins to melt.

Add Bacon and Cheese

Using a spatula, gently fold the other half of the omelet over the filled side. Cook for an additional minute, then slide the omelet onto a plate.

Bacon

Dice the bell pepper and onion into small pieces. Chop the tomato and rinse the spinach. Set aside.

Chop the Vegetables

In a mixing bowl, crack the eggs and add salt and black pepper. Whisk until fully mixed and slightly frothy.

Beat the Eggs

In a non-stick skillet, heat olive oil over medium heat. Add the diced bell pepper and onion, and sauté for about 3-4 minutes until softened. Add chopped spinach and tomato, cooking for an additional 2 minutes until the spinach wilts.

Sauté the Vegetables

Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for about 2-3 minutes until the edges begin to set.

Add the Eggs

Sprinkle the cheddar and feta cheese on one half of the omelet. Once the eggs are mostly set, carefully fold the other half over the cheese.

Add Cheese

Cook for an additional 1-2 minutes until the cheese melts and the eggs are fully cooked. Slide the omelet onto a plate.

Finish Cooking

Spinach

Onion

Tomato

Feta cheese

Chop the cooked bacon into small pieces and crumble the cooked sausage. Set aside.

In a large bowl, crack the 4 large eggs. Add salt and black pepper. Whisk together until the mixture is combined and slightly frothy.

In a non-stick skillet, heat 1 tablespoon of butter or cooking oil over medium heat until melted and hot.

Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs cover the entire surface. Allow the eggs to cook for 2-3 minutes, or until the edges start to set.

Cook the Eggs

Once the eggs are slightly set, sprinkle the chopped bacon, crumbled sausage, and shredded cheese evenly over one half of the omelet.

Add the Fillings

Using a spatula, carefully fold the other half of the omelet over the fillings. Cook for an additional 1-2 minutes, or until the cheese is melted and the omelet is cooked through.

Slide the omelet onto a plate and cut in half if desired. Add optional toppings such as sour cream, chopped chives, or hot sauce.

Large eggs

Cooked bacon, chopped

Cooked sausage, crumbled

Shredded cheese (cheddar or your choice)

Butter or cooking oil

Sour cream

Chopped chives or green onions

Hot sauce

Chop the onion, green peppers, and mushrooms into small pieces. Set aside.

In a skillet over medium heat, add the sausage and cook until browned, about 5-7 minutes. Break it into smaller pieces as it cooks.

Add the chopped onions, green peppers, and mushrooms to the skillet with the sausage. Cook until the vegetables are tender, about 5 minutes.

Sauté Vegetables

In a bowl, whisk together the eggs until well combined. Season with salt and pepper to taste.

Whisk Eggs

Pour the whisked eggs into the skillet over the sausage and vegetables. Allow them to cook undisturbed for about 2-3 minutes until the edges start to set.

Add Eggs to Skillet

Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow uncooked eggs to flow to the edges. Cook until the eggs are fully set, about 2-3 more minutes.

Finish the Omelet

Carefully slide the omelet onto a plate. Top with salsa and a dollop of sour cream.

Plate the Omelet

Serve warm and enjoy your delicious Southwest Omelet.

Enjoy!

Mushrooms

Green Peppers

Salsa

Sour Cream

Spread 1 tablespoon of butter on one side of each slice of bread. This will be the outside of the sandwich.

Prepare the Bread

On the unbuttered side of two slices of bread, spread 1 tablespoon of Dijon mustard. Layer 4 slices of ham and 4 slices of cheese on top of the mustard. Place the other two slices of bread on top, buttered side facing out.

Assemble the Sandwich

Preheat a skillet or frying pan over medium heat.

Place the sandwiches in the heated pan. Cook for 3-4 minutes until the bread is golden brown. Carefully flip the sandwiches and cook the other side for another 3-4 minutes until the cheese is melted and the other side is golden brown.

Cook the Sandwich

Remove the sandwiches from the pan. Let them cool for a minute, then slice in half diagonally. If desired, add pickles and lettuce before serving.

Against The Grain Food

Fried Pretzel Bites