Home-cooked comfort food that feels like a warm hug.

Comfort Food

Perfectly slow-smoked BBQ for hours to achieve the best flavor.

Slow Smoked BBQ

A variety of amazing sandwiches to choose from.

Great Sandwiches

A delicious casserole made with ham, cheese, peppers, and onions.

Ham, Cheese, Pepper & Onion Casserole

A customizable omelet filled with your choice of ingredients.

Special Omelet

Massive, juicy burgers that are a must-try.

Great Burgers

Tender chicken fried steak served with toast.

Chicken Fried Steak

Homemade biscuits smothered in rich and creamy gravy.

Biscuits and Gravy

Gather all ingredients and chop the vegetables. Dice the potatoes and carrots, and finely chop the onion and garlic.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Cook the Beef

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes. Then, add the diced carrots and potatoes.

Sauté the Vegetables

Pour in the beef broth, then add the tomato paste, Worcestershire sauce, salt, black pepper, and thyme. Stir to combine.

Add Liquid and Seasonings

Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 30 minutes, or until the vegetables are tender.

Simmer

Stir in the frozen peas and cook for an additional 5 minutes until heated through.

Add Peas

Serve the comforting beef and vegetable mixture in bowls and enjoy your warm hug in a meal!

Serve

Ground beef

Onion, chopped

Garlic, minced

Carrots, diced

Potatoes, diced

Beef broth

Tomato paste

Worcestershire sauce

Salt

Black pepper

Dried thyme

Olive oil

Frozen peas

In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Prepare the Rub

Trim excess fat from the pork shoulder and rub the mustard all over the meat. Then, apply the dry rub generously on all sides of the pork shoulder. Let it sit for at least 1 hour, or preferably overnight in the refrigerator.

Prepare the Meat

Preheat your smoker to a low temperature of about 225°F (107°C). Add wood chips of your choice for smoking.

Preheat the Smoker

Place the pork shoulder in the smoker and smoke for about 8 to 12 hours, or until the internal temperature reaches at least 195°F (90°C). Baste the meat with a mixture of apple cider vinegar and liquid smoke every hour for added flavor.

Smoke the Meat

Once cooked, remove the pork shoulder from the smoker and let it rest for at least 30 minutes before shredding. Serve with your favorite BBQ sauce.

Rest and Serve

Pork shoulder

Brown sugar

Paprika

Garlic powder

Onion powder

Cayenne pepper

Apple cider vinegar

Mustard

Liquid smoke

Wash and slice the vegetables (tomato, cucumber, and red onion). Slice the cheese if not pre-sliced.

On one side of each slice of bread, spread mayonnaise on half and mustard on the other half.

Spread the Condiments

On one slice of bread, layer the turkey breast, then lettuce, followed by tomato, cucumber, and red onion. Add a slice of cheese on top.

Layer the Ingredients

Top with another slice of bread, condiment side down. Press gently to secure the sandwich.

Complete the Sandwich

Cut the sandwiches in half diagonally and serve immediately.

Cut and Serve

Whole grain bread

Sourdough bread

Turkey breast, sliced

Ham, sliced

Cheddar cheese, sliced

Lettuce leaves

Tomato, sliced

Cucumber, sliced

Red onion, thinly sliced

Mayonnaise

Preheat the Oven

In a skillet, heat olive oil over medium heat. Add the chopped green bell pepper and red onion, sautéing until they are soft, about 5 minutes.

Sauté Vegetables

In a large mixing bowl, combine the diced ham, sautéed vegetables, shredded cheddar cheese, cooked rice, eggs, milk, salt, black pepper, and garlic powder. Mix well until all ingredients are thoroughly combined.

Mix Ingredients

Grease a 9x13 inch baking dish with cooking spray or additional olive oil. Pour the mixture into the prepared baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is slightly golden.

Bake

Allow the casserole to cool for about 10 minutes before slicing and serving. Enjoy!

Cool and Serve

diced ham

shredded cheddar cheese

green bell pepper, chopped

red onion, chopped

eggs

milk

salt

black pepper

garlic powder

cooked rice

olive oil

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Egg Mixture

Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet.

Heat the Pan

Pour the egg mixture into the skillet, swirling to ensure even coverage. Cook for 2-3 minutes or until the edges start to set.

Cook the Omelet

Once the omelet is mostly set, add your choice of fillings to one half of the omelet.

Add Fillings

Carefully fold the omelet in half over the fillings and cook for an additional 1-2 minutes until fully cooked through and cheese is melted.

Finish Cooking

Slide the omelet onto a plate and serve hot. Enjoy your customizable special omelet!

Eggs

Milk

Pepper

Butter

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until just combined. Form into 4 large patties, making a slight indentation in the center of each patty.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until desired doneness is reached. Top each patty with a slice of cheddar cheese during the last minute of cooking to melt.

Cook the Burgers

Toast the burger buns on the grill or in a toaster. Layer the lettuce, tomato, and pickles (if using) on the bottom half of each bun. Place the cooked patty on top, and add ketchup and mustard to taste. Top with the other half of the bun and serve.

Assemble the Burgers

Ground beef (80% lean)

Burger buns

Cheddar cheese slices

Tomato (sliced)

Pickles (optional)

Ketchup

Flatten the chicken breasts using a meat mallet between plastic wrap until about 1/2 inch thick.

Prepare the Chicken

In a shallow bowl, combine flour, salt, black pepper, garlic powder, and onion powder.

Make the Breading Mixture

In another bowl, whisk together the buttermilk and egg until well combined.

Prepare the Buttermilk Mixture

Dip each chicken breast into the buttermilk mixture, then dredge in the flour mixture, ensuring an even coat. Repeat for all pieces.

Bread the Chicken

In a large skillet, heat the cooking oil over medium-high heat. Once hot, carefully add the breaded chicken pieces and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Chicken

While the chicken is frying, toast the slices of bread until golden brown.

Toast the Bread

Place the chicken fried steak on a plate, serve with toasted bread on the side.

Chicken breast

All-purpose flour

Buttermilk

Cooking oil

Bread (for toast)

Preheat your oven to 450°F (230°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and buttermilk until just combined. Turn the dough out onto a floured surface and knead gently. Roll or pat to about 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 10-12 minutes until golden brown.

Making the Biscuits

In a skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Sprinkle the flour over the cooked sausage and stir to combine. Gradually add the milk, whisking to prevent lumps. Cook until the gravy thickens, about 5-7 minutes. Season with black pepper and salt to taste.

Making the Gravy

To serve, split the warm biscuits in half and ladle the sausage gravy generously over the top.