Black Beans

Cole Slaw

Broccoli

Cilantro Lime Rice

Mashed Potatoes

Sirloin served with smashed red potatoes and broccoli.

USDA Choice Sirloin

Served with smashed red potatoes and broccoli.

USDA Choice Ribeye 16oz

Grilled Chicken Dinner

5 bone-in wings, 4 bone portion ribs. Served with ranch dressing.

Wing & Rib Sampler

Came Asada tacos topped with onion & cilantro.

Tacos Al Carbon

Mild, medium, hot, honey BBQ. Served with ranch and celery.

Bone In Wings

Rib Appetizer

PRETZELS

TACOS STEAK OR CHICKEN

BUNS / DZ

BAKED BEANS

MAC N CHEESE

COLESLAW

CANDIED PECAN SALAD

SOUTHWEST SALAD

CHOPPED SALAD

GARDEN SALAD

PRETZELS for dipping

SPINACH DIP & CHIPS

Rinse the black beans under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours.

Soak the Black Beans

Drain and rinse the soaked black beans. In a pot, combine the beans with 3 cups of fresh water. Bring to a boil, then reduce the heat to low and cover. Let the beans simmer for about 1 hour or until they are tender. Check occasionally and add more water if necessary.

Cook the Black Beans

In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent. Add the minced garlic and cumin, and sauté for an additional 2 minutes until fragrant.

Sauté Aromatics

Once the beans are cooked, drain them if there is excess water. Add the sautéed onion and garlic mixture to the beans. Stir in salt and black pepper to taste, along with the lime juice and chopped cilantro.

Combine and Season

Serve the seasoned black beans warm as a side dish or as a filling for tacos, burritos, or salads.

Serve

Black beans

Water

Olive oil

Onion, chopped

Garlic cloves, minced

Cumin

Salt

Black pepper

Lime juice

Fresh cilantro, chopped

Remove the outer leaves from the green and red cabbage. Cut them into quarters, remove the core, and slice thinly into shreds. Place the shredded cabbage in a large mixing bowl.

Chop the Cabbage

Peel the carrots and grate them using a box grater or a food processor. Add the grated carrots to the bowl with the shredded cabbage.

Prepare the Carrots

In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed. Whisk until smooth and fully combined.

Combine Dressing Ingredients

Pour the dressing over the shredded cabbage and carrots. Toss together until the vegetables are evenly coated with the dressing.

Mix the Slaw

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Chill and Serve

Green Cabbage

Carrots

Red Cabbage

Mayonnaise

Apple Cider Vinegar

Sugar

Black Pepper

Celery Seed

Rinse the head of broccoli under cold water to remove any dirt or pesticides.

Wash the Broccoli

Using a sharp knife, cut the broccoli into florets, keeping the stems intact as much as possible.

Cut the Broccoli

Mince the Garlic

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.

Sauté the Garlic

Add the broccoli florets to the skillet. Toss them with the garlic and olive oil to coat evenly.

Add the Broccoli

Sprinkle salt and black pepper over the broccoli, and continue to sauté for 5-7 minutes, until the broccoli is tender but still bright green.

Season the Broccoli

Remove the skillet from the heat and drizzle lemon juice over the sautéed broccoli. Toss to combine.

Add Lemon Juice

Olive Oil

Garlic

Lemon Juice

Begin by rinsing the long-grain white rice under cold water in a fine mesh strainer. This removes excess starch and helps prevent the rice from becoming sticky.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 18-20 minutes or until the rice is tender and water is absorbed.

Cook the Rice

Once cooked, remove the saucepan from heat and let it sit covered for another 5 minutes. After resting, use a fork to fluff the rice gently.

Fluff the Rice

In a small bowl, combine the chopped fresh cilantro, lime juice, lime zest, and olive oil. Mix well until all ingredients are evenly incorporated.

Prepare the Flavoring

Add the cilantro-lime mixture to the fluffed rice. Stir gently to combine all the flavors without mashing the rice.

Mix Flavoring into Rice

Transfer the cilantro lime rice to a serving bowl and enjoy as a delicious side dish with your favorite meals!

Long-grain white rice

Lime zest

Peel the Russet potatoes and chop them into evenly sized chunks, approximately 1-2 inches in size.

Peel and Chop Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Boil Potatoes

Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to allow excess moisture to evaporate.

Drain and Dry Potatoes

Return the drained potatoes to the pot. Using a potato masher or a ricer, mash the potatoes until smooth and creamy.

Mash Potatoes

Add the unsalted butter, whole milk, and heavy cream to the mashed potatoes. Stir well to combine until the butter is melted and the mixture is creamy.

Add Butter and Cream

Sprinkle in the garlic powder, black pepper, and additional salt to taste. Mix until everything is well incorporated.

Season Potatoes

Russet Potatoes

Unsalted Butter

Whole Milk

Heavy Cream

Garlic Powder

Pat the USDA Choice Sirloin steaks dry with paper towels. Rub each steak with olive oil, and season generously with salt and black pepper on both sides.

Season the Steak

Heat a skillet or grill over medium-high heat. When hot, add the sirloin steaks and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

In a large pot, add the red potatoes and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and black pepper. Mash the potatoes until smooth but still slightly chunky.

Mash the Potatoes

In a steamer basket over boiling water, add fresh broccoli florets. Cover and steam for 5-7 minutes until bright green and tender-crisp.

Steam the Broccoli

Transfer the steamed broccoli to a serving bowl. Drizzle with olive oil and season with salt to taste.

Red potatoes

Butter

Milk

Garlic powder

Fresh broccoli florets

Olive oil (for drizzling)

Generously season the USDA Choice Ribeye Steak on both sides with salt and black pepper.

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

Heat the Pan

Place the ribeye in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Rest the Steak

In a pot, add red potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes until tender.

Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and black pepper. Mash until combined but still chunky.

In a separate pot, steam the broccoli florets for about 5-7 minutes until bright green and tender.

Drizzle with olive oil and season with salt and black pepper before serving.

USDA Choice Ribeye Steak

Red Potatoes

Broccoli Florets

In a large bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts and coat them well with the marinade. Cover and let it marinate in the fridge for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.

Grill the Chicken

In a large pot, bring salted water to a boil. Add the red potatoes and cook for about 15-20 minutes or until fork-tender.

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Use a potato masher to smash the potatoes until creamy but still slightly chunky.

If desired, stir in chopped chives for added flavor and garnish.

Garnish

Wash and cut the broccoli florets into bite-sized pieces.

Prepare the Broccoli

In a large skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for about 5-7 minutes, or until tender but still vibrant green. Season with salt and garlic powder.

Sauté the Broccoli

Chicken breasts

Paprika

Lemon juice

Chives (optional)

Preheat your oven to 400°F (200°C) or prepare your grill. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Toss the chicken wings in this mixture until they are fully coated.

Prepare the Wings

Arrange the wings on a baking sheet lined with parchment paper or directly on the grill. Bake in the oven for 40-45 minutes or grill for about 20-25 minutes, turning halfway through until they are crispy and cooked through.

Cook the Wings

Once the wings are cooked, remove them from the oven or grill and toss them in a bowl with the buffalo sauce until evenly coated.

Add Buffalo Sauce

Rub the pork ribs with a mixture of barbecue sauce, brown sugar, garlic powder, salt, and black pepper. Ensure the ribs are evenly coated.

Prepare the Ribs

Place the ribs on a grilling rack or in a baking dish and cover with foil. Bake in the oven at 300°F (150°C) for 2.5 to 3 hours, or grill over indirect heat until tender.

Cook the Ribs

In the last 30 minutes of cooking, brush the ribs with additional barbecue sauce and continue to cook uncovered to caramelize the sauce.

Final Glaze

In a mixing bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and creamy.

Mix the Dressing

Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.

Chill the Dressing

Bone-in chicken wings

Buffalo sauce

Bone-in pork ribs

Barbecue sauce

Brown sugar

Sour cream

Buttermilk

Dried dill

Onion powder

In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Place the flank steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 1 hour, preferably overnight.

Marinate the Steak

Preheat your grill to high heat (about 400-450°F).

Remove the steak from the marinade and let any excess marinade drip off. Place it on the hot grill and cook for about 4-6 minutes on each side for medium-rare, or until desired doneness.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing.

While the steak is resting, finely chop the white onion and roughly chop the cilantro.

Chop the Toppings

Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

Warm the Tortillas

Slice the rested flank steak against the grain into thin strips. Place a few strips on each tortilla, top with chopped onion and cilantro, and serve immediately.

Black Beans

Cole Slaw

Broccoli

Cilantro Lime Rice

Mashed Potatoes

Usda Choice Sirloin

Usda Choice Ribeye 16oz

Grilled Chicken Dinner

Wing & Rib Sampler

Tacos Al Carbon

Bone In Wings

Rib Appetizer

Pretzels

Tacos Steak Or Chicken

Buns / Dz

Baked Beans

Mac N Cheese

Coleslaw

Candied Pecan Salad

Southwest Salad

Chopped Salad

Garden Salad

Pretzels For Dipping

Spinach Dip & Chips