Grilled Chicken Breast

With garden vegetables and parmesan or a creamy primavera

Penne Pasta

A combination of country ham, scrambled eggs, home fries and a buttermilk biscuit

Maryland Breakfast

With daily vegetables and roasted garlic mashed potatoes

Crab Cake Platter

Hamburger

Petite Filet Mignon

Fried Chicken Tenders

Dusted with Zatarain’s fry mix and quickly fried, served with cocktail sauce and fresh fruit

Gulf Shrimp

Made with multigrain bread and cheddar, served with fresh fruit

Grilled Cheese

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.

Prepare the Rice

In a bowl, mix olive oil, garlic powder, salt, and black pepper. Add the chicken breasts and coat well. Let marinate for at least 15 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is cooking, steam the broccoli and carrots until tender, about 5-7 minutes. Slice the bell pepper into strips.

Cook the Vegetables

Once the chicken is cooked, let it rest for a few minutes. Fluff the rice with a fork. Serve the grilled chicken with jasmine rice and steamed vegetables on the side.

Serve

Chicken breast

Jasmine rice

Olive oil

Garlic powder

Salt

Black pepper

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

Boil the Pasta

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the zucchini, bell pepper, carrots, and cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

In a separate saucepan, combine heavy cream, grated Parmesan cheese, salt, and black pepper. Heat over low-medium heat, stirring until the cheese is melted and the sauce is creamy.

Prepare Creamy Sauce

Add the cooked penne pasta to the skillet with the sautéed vegetables. If using the creamy sauce, pour it over the pasta and toss to combine. Cook for an additional 2-3 minutes to heat through.

Mix Pasta and Vegetables

Transfer the pasta to serving plates, garnish with fresh basil and additional grated Parmesan cheese if desired. Enjoy your Penne Pasta!

Serve the Dish

Penne pasta

Zucchini, diced

Bell pepper, diced

Carrots, sliced

Cherry tomatoes, halved

Garlic, minced

Heavy cream

Parmesan cheese, grated

Fresh basil, chopped

Parmesan cheese, additional for serving

Peel and dice the potatoes into small cubes. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally.

Prepare the Home Fries

In another skillet, add the country ham and cook over medium heat until heated through and slightly crispy, about 5-7 minutes. Remove from heat and set aside.

Cook the Country Ham

In a bowl, beat the eggs until well mixed. In a skillet, melt 1 tablespoon of butter over medium-low heat. Pour in the beaten eggs and gently stir with a spatula until soft curds form and the eggs are cooked to your liking. Remove from heat.

Scramble the Eggs

Preheat the oven to 450°F (230°C). In a large bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut out biscuits using a biscuit cutter or glass. Place on a baking sheet and brush the tops with milk. Bake for 10-12 minutes until golden.

Make the Buttermilk Biscuits

On each plate, serve a portion of scrambled eggs, a helping of home fries, a slice of country ham, and a warm buttermilk biscuit. Enjoy your Maryland Breakfast!

Assemble the Breakfast

Country ham

Eggs

Potatoes

Butter

Buttermilk

Flour

Baking powder

Milk

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

Mix Ingredients

Form the mixture into patties, about 3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes.

Form Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and keep warm.

Cook Crab Cakes

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

Boil Potatoes

Drain the potatoes, then add roasted garlic, butter, and milk. Mash until smooth and creamy. Season with salt and black pepper to taste.

Mash Potatoes

In a bowl, toss the seasonal vegetables with olive oil, salt, and black pepper.

Prepare Vegetables

Roast in a preheated oven at 400°F (200°C) for about 15-20 minutes or until tender.

Cook Vegetables

fresh crab meat

breadcrumbs

mayonnaise

Dijon mustard

Worcestershire sauce

green onions, chopped

Old Bay seasoning

salt

black pepper

olive oil

potatoes, peeled and chopped

garlic cloves, roasted

butter

milk

seasonal vegetables (e.g., asparagus, carrots, bell peppers)

Peel and cut the potatoes into thin strips. Rinse them in cold water to remove excess starch and pat them dry with a towel.

Prepare the Fries

Heat the cooking oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips and fry them until golden brown and crispy, about 5-7 minutes. Remove them and drain on paper towels. Sprinkle with salt to taste.

Fry the Potatoes

While the fries are cooking, shape the ground beef into two equal patties. Season with salt and pepper. Heat a skillet over medium-high heat and cook the patties for about 4 minutes on each side or until desired doneness.

Cook the Beef Patties

During the last minute of cooking the patties, place a slice of cheddar cheese on each patty to melt. Toast the hamburger buns on the skillet if desired. Assemble by placing the patty on the bottom bun, followed by lettuce, tomato, onion, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Hamburger

Serve the hamburger with a side of French fries.

Ground beef

Hamburger buns

Cheddar cheese

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Cooking oil

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

While the potatoes are boiling, preheat your oven to 375°F (190°C). Wrap the garlic cloves in aluminum foil and roast in the oven for about 20 minutes until soft.

Roast Garlic

Once the potatoes are drained, add the roasted garlic, butter, and milk. Mash until smooth and creamy. Season with salt to taste.

Mash the Potatoes

Season the filet mignon with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Filet Mignon

In the same skillet, add the seasonal vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

Plate the filet mignon alongside a generous scoop of roasted garlic mashed potatoes and sautéed vegetables. Enjoy!

Black Pepper

Olive Oil

Garlic

Seasonal Vegetables (e.g. asparagus, carrots, zucchini)

Cut the chicken breast fillets into strips and season with salt, pepper, garlic powder, and paprika. Set aside.

Prepare the Chicken

In three separate bowls, place flour, cornstarch, and a mixture of beaten eggs and milk.

Set Up Breading Station

Dip each chicken strip first into the flour, then into the egg mixture, and finally into the cornstarch. Ensure each piece is well coated.

Bread the Chicken

In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the breaded chicken strips to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken Tenders

Serve the fried chicken tenders hot with BBQ sauce for dipping and fresh fruit on the side.

Chicken breast fillets

All-purpose flour

Cornstarch

Paprika

Vegetable oil

BBQ sauce

Fresh fruit (e.g. apple slices, berries)

Rinse the gulf shrimp under cold water and pat dry with paper towels.

Prepare the Shrimp

In a large bowl, add the Zatarain's fry mix. Dredge each shrimp in the fry mix, ensuring they are fully coated.

Coat the Shrimp

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

Carefully add the coated shrimp to the hot oil in batches. Fry for about 2-3 minutes or until they are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

Arrange the fried shrimp on a serving platter alongside a bowl of cocktail sauce and fresh fruit.

Gulf shrimp, peeled and deveined

Zatarain's fry mix

Vegetable oil (for frying)

Cocktail sauce

Fresh fruit (e.g., lemon wedges, pineapple slices)

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

Prepare the Sandwich

Place a slice of cheddar cheese between two slices of bread, buttered sides out.

Assemble the Sandwich

Heat a skillet over medium heat. Place the sandwich in the skillet and grill until golden brown, about 3-4 minutes on each side.

Grill the Sandwich

Once both sides are golden and the cheese is melted, remove from skillet. Cut in half and serve with a cup of fresh fruit on the side.