Cheeseburger, with cucumber, lettuce, and jalapenos.

Cheeseburger

Delicious pulled pork served on a fresh bun.

Pulled Pork Sandwich

Appetizer Platters

Nashville Wings

Fried chicken served with a side of beer.

Fried Chicken

Hot chicken sandwiches, with cucumber and slaw.

Hot Chicken Sandwiches

Brussels sprouts, with pickled chilis, cilantro, scallions, and...

Brussels Sprouts

A classic Ruben sandwich with corned beef and sauerkraut.

Ruben

Dill Pickle Wings

Classic pepperoni pizza with a crispy crust.

Pepperoni Pizza

In a bowl, mix the ground beef with salt and black pepper. Form the mixture into two equal patties.

Prepare the Patties

Heat olive oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they are cooked to your desired doneness.

Cook the Patties

Place a slice of cheddar cheese on each patty during the last minute of cooking to allow it to melt.

Add Cheese

While the patties are cooking, slice the cucumber and chop the lettuce. Prepare the jalapenos as desired (sliced or whole).

Prepare the Vegetables

On the bottom half of each hamburger bun, place a lettuce leaf, followed by the cheeseburger patty, cucumber slices, and jalapenos. Top with the other half of the bun.

Assemble the Burger

Ground beef

Cheddar cheese

Hamburger buns

Cucumber

Lettuce

Jalapenos

Salt

Black pepper

Olive oil

Trim excess fat from the pork shoulder and cut it into large chunks.

Prepare the Pork

In a bowl, mix smoked paprika, brown sugar, salt, black pepper, and cayenne pepper. Rub the mixture all over the pork pieces.

Season the Pork

Place the pork in a slow cooker with chopped onion and garlic. Add barbecue sauce and cook on low for 8 hours or until the pork is tender and easily shreds.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to mix with the sauce.

Shred the Pork

Spoon the pulled pork onto buns and top with coleslaw if desired. Serve warm.

Assemble the Sandwiches

Pork shoulder

Barbecue sauce

Onion

Garlic cloves

Smoked paprika

Brown sugar

Cayenne pepper

Buns

Coleslaw (optional)

Preheat the oven to 400°F (200°C). Slice the loaf of bread into 1/2-inch slices and arrange on a baking sheet. In a mixing bowl, combine diced tomatoes, chopped basil, balsamic vinegar, and olive oil. Spoon the mixture onto the bread slices and bake for 10 minutes or until the bread is toasted.

Prepare Bruschetta

Arrange the assorted cheeses on a large platter. Include a variety of flavors and textures. Add a selection of crackers around the cheese.

Assemble Cheese Platter

Place the stuffed olives in a bowl and serve alongside a bowl of hummus.

Prepare Olive and Hummus Section

Wash and cut the vegetables into sticks. Arrange them on a platter or in a cup for easy dipping.

Prepare Vegetable Sticks

Cook mini meatballs according to package instructions and place them on the platter, ensuring they are warm.

Add Mini Meatballs

Once all components are prepared, arrange the bruschetta, cheese platter, olives, hummus, vegetable sticks, and mini meatballs on a large serving platter. Serve immediately.

Final Assembly

Bruschetta

Tomatoes, diced

Fresh basil, chopped

Balsamic vinegar

Cheese platter (assorted cheeses)

Crackers

Stuffed olives

Hummus

Vegetable sticks (carrots, cucumbers, bell peppers)

Mini meatballs

In a large bowl, combine chicken wings, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Toss until the wings are evenly coated. Let them marinate in the refrigerator for at least 1 hour.

Prepare the Wings

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the marinated wings in batches and fry for about 10-12 minutes until golden brown and cooked through. Remove and drain on paper towels.

Fry the Wings

In a saucepan over medium heat, melt the butter. Stir in the hot sauce, honey, and apple cider vinegar. Simmer for 5 minutes, stirring occasionally.

Make the Sauce

In a large bowl, toss the fried wings in the hot sauce mixture until they are well coated.

Coat the Wings

Serve the wings hot, garnished with celery sticks and your choice of blue cheese or ranch dressing.

Serve

chicken wings

salt

black pepper

garlic powder

onion powder

cayenne pepper

vegetable oil

hot sauce

butter

honey

apple cider vinegar

In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Add the whole chicken, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a shallow dish, place the all-purpose flour. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge the chicken in the flour, coating it thoroughly.

Prepare for Frying

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

Heat the Oil

Carefully add the coated chicken to the hot oil, frying in batches if necessary. Cook for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve hot with beer on the side.

Drain and Serve

Whole Chicken

Buttermilk

All-Purpose Flour

Paprika

Garlic Powder

Onion Powder

Black Pepper

Cayenne Pepper

Vegetable Oil

Beer (for serving)

In a bowl, combine buttermilk, cayenne pepper, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or overnight.

Prepare the Chicken

In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well to combine and refrigerate for at least 30 minutes.

Make the Slaw

Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge in all-purpose flour, ensuring an even coating. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Toast the burger buns if desired. Place a piece of fried chicken on each bun, top with slaw, and add cucumber slices. Serve immediately.

boneless chicken thighs

buttermilk

all-purpose flour

paprika

burger buns

Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice them in half lengthwise.

Prepare the Brussels Sprouts

Bring a pot of salted water to a boil. Add the halved Brussels sprouts and blanch for about 3-4 minutes until they are bright green and slightly tender. Drain and plunge them into ice water to stop the cooking process.

Blanch the Brussels Sprouts

In a large bowl, combine the blanched Brussels sprouts, pickled chilis, chopped cilantro, and thinly sliced scallions.

Prepare the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Make the Dressing

Pour the dressing over the Brussels sprouts mixture and toss well to combine. Adjust seasoning with more salt and pepper if necessary. Serve immediately.

Combine and Serve

Brussels sprouts

Pickled chilis

Fresh cilantro

Scallions

Lemon juice

Butter one side of each slice of rye bread.

Prepare the Bread

On the unbuttered side of one slice of bread, spread 1 tablespoon of dressing. Layer the corned beef, sauerkraut, and Swiss cheese on top. Spread 1 tablespoon of dressing on the unbuttered side of the second slice of bread and place it on top, dressing side down.

Assemble the Sandwich

Heat a skillet over medium heat. Place the sandwich in the skillet, buttered side down. Grill for 4-5 minutes until golden brown, then flip and grill the other side for another 4-5 minutes until the cheese is melted and the bread is toasted.

Grill the Sandwich

Remove the sandwich from the skillet, slice in half, and serve warm.

Rye bread

Corned beef

Sauerkraut

Swiss cheese

Russian or Thousand Island dressing

Butter

Preheat your oven to 425°F (220°C). In a large bowl, combine the chicken wings with olive oil, salt, black pepper, garlic powder, onion powder, and baking powder. Mix well to ensure the wings are evenly coated.

Sprinkle the dill pickle seasoning over the coated wings and toss again until the wings are thoroughly coated in the seasoning.

Add the Dill Pickle Seasoning

Place the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake the Wings

Once cooked, remove the wings from the oven and let them rest for a few minutes. Serve hot with your favorite dipping sauce.

Chicken wings

Dill pickle seasoning

Garlic powder

Onion powder

Baking powder

In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Add olive oil, salt, and flour. Mix until a dough forms.

Prepare the Pizza Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 hour.

Knead the Dough

Preheat the Oven

Once the dough has risen, punch it down and roll it out to fit your pizza stone or baking sheet. Transfer to the pan.

Shape the Pizza

Spread the pizza sauce over the dough, sprinkle mozzarella cheese, and layer with pepperoni slices. Add dried oregano and black pepper.

Add Toppings

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.