Fried Green Tomatoes

Southwest Egg Rolls

Served with mashed potatoes, green beans, and au jus

Lamb Chops

Steak and Eggs

Shrimp with Fries

Chicken Sandwich

Drizzled with BBQ sauce, served with various sides

Country Style Fried Ribs

Chicken Salad

Chicken Wings

Blue Margarita

Wash and slice the green tomatoes into about 1/4-inch thick slices.

Slice the tomatoes

In one bowl, mix together the all-purpose flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and milk.

Prepare the breading

Dip each slice of tomato first in the flour mixture, then in the egg mixture, and finally back in the flour mixture to coat well.

Bread the tomatoes

In a large skillet, heat vegetable oil over medium heat until hot.

Heat the oil

Carefully place the breaded tomato slices in the hot oil and fry for about 3-4 minutes on each side, or until golden brown.

Fry the tomatoes

Remove the fried tomatoes and place them on paper towels to drain excess oil. Serve warm with dressing on the side.

Drain and serve

Green tomatoes

All-purpose flour

Cornmeal

Salt

Black pepper

Eggs

Milk

Vegetable oil

In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, green onions, shredded cheese, cumin, chili powder, salt, and black pepper. Mix until well combined.

Prepare the Filling

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.

Assemble the Egg Rolls

Heat a large skillet over medium heat and add enough oil to cover the bottom. Once hot, place the egg rolls seam-side down in the skillet. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Cook the Egg Rolls

In a small bowl, combine 1/2 cup of salsa and 1/4 cup of sour cream. Mix until well blended.

Prepare the Dipping Sauce

Shredded cooked chicken

Black beans, drained and rinsed

Corn, frozen and thawed

Red bell pepper, diced

Green onions, sliced

Shredded cheese (cheddar or pepper jack)

Cumin

Chili powder

Egg roll wrappers

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes.

Marinate the Lamb Chops

Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from heat and let rest.

Cook the Lamb Chops

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

Cook the Potatoes

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Mash the Potatoes

Trim the ends off the green beans. Heat olive oil in a pan over medium heat, add the green beans, garlic powder, salt, and pepper. Sauté for about 5-7 minutes or until tender-crisp.

Cook the Green Beans

In a saucepan, combine beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for about 10 minutes.

Prepare the Au Jus

Lamb chops

Olive oil

Garlic cloves

Fresh rosemary

Russet potatoes

Butter

Heavy cream

Fresh green beans

Garlic powder

Beef broth

Worcestershire sauce

Fresh thyme

Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.

Prepare the Potatoes

Season the ribeye steak with salt and black pepper. In a skillet over medium-high heat, add a tablespoon of butter. Cook the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from skillet and let it rest.

Cook the Steak

In the same skillet, reduce heat to medium and add the remaining butter. Crack the eggs into the skillet and cook until the whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.

Fry the Eggs

Toast the slices of bread until golden brown, either in a toaster or on a skillet.

Toast the Bread

On a plate, serve the cooked steak alongside the fried eggs, boiled potatoes, and toasted bread.

Serve

Ribeye steak

Potatoes

Bread

Wash and cut the potatoes into fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain the potatoes and pat them dry. Fry them in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.

Fry the Potatoes

In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the shrimp, paprika, salt, and black pepper. Cook for 2-3 minutes or until the shrimp turn pink and are cooked through. Stir in the lemon juice and remove from heat.

Sauté the Shrimp

In a bowl, mix together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Prepare the Dressing

Large shrimp, peeled and deveined

Garlic, minced

Lemon juice

Paprika

Potatoes, cut into fries

Mayonnaise

Dijon mustard

In a bowl, season the boneless chicken breasts with salt, black pepper, and garlic powder.

Season the Chicken

Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked.

Cook the Chicken

Toast the burger buns and spread mayonnaise and mustard on the inside. Layer with lettuce, tomato slices, cooked chicken, and cheddar cheese.

Assemble the Sandwich

Peel and cut the potatoes into thin strips.

Cut the Potatoes

In a bowl, toss the potato strips with olive oil and salt. Spread them on a baking sheet and bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through until golden and crispy.

Season and Bake

Boneless chicken breast

Burger buns

Lettuce leaves

Tomato slices

Cheddar cheese slices

Mustard

Preheat your oven to 300°F (150°C). Rub the pork ribs with salt, black pepper, garlic powder, onion powder, and paprika evenly on both sides. Place the ribs on a baking sheet lined with aluminum foil.

Prepare the Ribs

Cover the ribs with another piece of aluminum foil and bake in the preheated oven for 2.5 to 3 hours until the meat is tender.

Bake the Ribs

In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Stir well and bring to a simmer. Cook for about 15 minutes, stirring occasionally until the sauce thickens.

Make the BBQ Sauce

Heat the vegetable oil in a large skillet over medium-high heat. Remove the ribs from the oven, allow to cool slightly, then cut them into individual portions. Fry the ribs in the hot oil for about 4-5 minutes on each side until golden brown and crispy.

Fry the Ribs

Once the ribs are fried, drizzle the BBQ sauce over them or toss them in the sauce to coat. Serve hot.

Add BBQ Sauce

pork ribs

salt

black pepper

garlic powder

onion powder

paprika

vegetable oil

ketchup

brown sugar

apple cider vinegar

smoked paprika

Shred or chop the cooked chicken breast into bite-sized pieces.

Prepare the Chicken

Wash and chop the romaine lettuce, cucumber, and red onion. Halve the cherry tomatoes.

Chop the Vegetables

In a large bowl, combine the shredded chicken, romaine lettuce, cherry tomatoes, cucumber, red onion, and feta cheese.

Combine Ingredients

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.

Make the Dressing

Serve the salad with the dressing on the side.

Cooked Chicken Breast

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Lemon Juice

Dijon Mustard

Black Pepper

Preheat the Oven

In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Prepare the Chicken Wings

Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until crispy and cooked through.

Bake the Wings

Once cooked, remove the wings from the oven and toss them in buffalo sauce until well coated. Return to the oven for an additional 5-10 minutes.

Toss in Sauce

Wash and cut the potatoes into fries. You can leave the skin on for a rustic feel.

In a large bowl, toss the fries with olive oil, salt, black pepper, and garlic powder.

Season the Fries

Spread the seasoned fries in a single layer on another baking sheet. Bake for 25-30 minutes or until golden and crispy, flipping halfway through.

Bake the Fries

Chicken wings

Buffalo sauce

Rub the rim of a chilled glass with a lime wedge and dip it into salt to coat the rim.

Prepare the Glass

In a shaker, combine Blue Curaçao, tequila, lime juice, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass filled with ice or serve straight up without ice, depending on your preference.