SuperBowl Party Pack

Thanksgiving Specials

Liqeuer

Mama's Lunch Specials

Iced Teas & Iced Coffees

Fruit Shakes

Beverages

Lemonades

Sides Sauces

Breakfast

Dessert

Meals

Arepas

Sandwiches

Salads

Soups

Tacos

Tapas

Dessert Empanadas

Baked Empanadas

Corn Empanadas

Wheat Empanadas

Fall Special

Sodas

Preheat oven to 425°F (220°C). Pat wings very dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. Arrange wings on a wire rack set over a rimmed baking sheet, skin-side up, leaving space between pieces. Bake 25 minutes, flip, then bake another 15–20 minutes until skin is crisp and internal temperature reaches 165°F (74°C).

Prep and Bake

While wings bake, melt unsalted butter in a small saucepan over low heat. Whisk in hot sauce, garlic powder, and honey until smooth and warmed through. Remove from heat.

Make Buffalo Sauce

When wings are done, transfer hot wings to a large bowl, pour most of the buffalo sauce over them, and toss to coat. Reserve a little sauce for drizzling. Serve immediately with celery, carrot sticks, and extra sauce on the side.

Place pork shoulder in a slow cooker. Scatter sliced onion over the meat. In a small bowl combine broth, BBQ sauce (reserve about 1/4 cup for finishing), brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Pour mixture over pork. Cover and cook on low for 8 hours or high for 4–5 hours, until pork pulls apart easily.

Slow Cook the Pork

Remove pork to a cutting board or bowl and shred with two forks, discarding excessive fat. Skim liquid from the slow cooker if needed, then return shredded pork to the cooker and stir in remaining BBQ sauce to taste. Cook on low uncovered for 15–30 minutes to let flavors meld and excess liquid reduce.

Shred and Sauce

Assemble sliders by placing a generous spoonful of pulled pork on each slider bun, topping with a small scoop of coleslaw, then capping with the bun top. Keep warm in a low oven (200°F/95°C) until serving.

Preheat oven to 400°F (205°C). In a skillet over medium-high heat cook ground beef, breaking it up with a spoon, until browned and cooked through (6–8 minutes). Drain excess fat. Stir in taco seasoning and 2–3 tablespoons water; simmer 2 minutes until coating is thickened. Remove from heat.

Cook Ground Beef

On a large rimmed sheet or oven-safe platter arrange half the tortilla chips in a single layer. Sprinkle half each of the cheddar and monterey jack cheeses, half the seasoned beef, and half the black beans. Add remaining chips, then top with remaining cheese, beef, and beans. Scatter jalapeño slices. Bake 8–10 minutes until cheese is melted and bubbly.

Assemble and Bake

Remove nachos from oven and top with diced tomatoes or pico de gallo, green onions, pickled jalapeños (if using), cilantro, and dollops of sour cream. Serve immediately.

Halve and pit avocados, scoop flesh into a medium bowl. Mash with a fork to desired texture. Stir in lime juice, minced red onion, chopped cilantro, minced jalapeño (if using), and salt. Taste and adjust lime and salt as needed. Cover tightly with plastic wrap (pressing wrap onto surface) to prevent browning until serving.

Make Guacamole

If using fresh salsa: combine diced tomatoes (or pico), a little minced red onion, cilantro, lime juice, salt, and jalapeño to taste. Stir and refrigerate briefly to allow flavors to meld. If using store-bought salsa, transfer to a serving bowl and garnish with cilantro.

Prepare Salsa

Wash and trim vegetables. Arrange baby carrots, celery sticks, cherry tomatoes, and cucumber slices attractively on a platter. Pour ranch dressing into a small bowl and place in the center or alongside the platter for dipping. Keep refrigerated until serving.

Arrange wings, sliders, nachos, guacamole, salsa, and veggie platter on a party table. Provide plates, napkins, tongs, and plenty of small forks. Set lime wedges and extra hot sauce in bowls for guests. Keep hot items warm in low oven or warming trays and replenish as needed.

chicken wings (split drums & flats)

baking powder (aluminum-free)

kosher salt

black pepper

unsalted butter

hot sauce (Frank's RedHot or similar)

garlic powder

honey

pork shoulder (trimmed, cut into large chunks)

onion (yellow, sliced)

chicken or beef broth

store-bought BBQ sauce

brown sugar

apple cider vinegar

smoked paprika

onion powder

slider buns

coleslaw (store-bought or homemade)

tortilla chips

shredded cheddar cheese

monterey jack cheese (shredded)

ground beef (80/20)

taco seasoning

black beans (drained, rinsed)

jalapeño (sliced)

diced tomatoes (or pico de gallo)

green onions (sliced)

sour cream

pickled jalapeños (optional)

cilantro (chopped, optional)

ripe avocados

lime juice (fresh)

red onion (finely minced)

cilantro (chopped)

salt

diced tomatoes or store salsa

jalapeño (minced, optional)

baby carrots

celery sticks

cherry tomatoes

cucumber (sliced)

ranch dressing

lime wedges

extra hot sauce

If time allows, the night before: rinse turkey and pat dry. Rub 2 tbs kosher salt and 1 tbs black pepper over and under the skin where possible. Place turkey on a rimmed pan and refrigerate uncovered overnight to dry the skin and concentrate flavor. (If not brining, proceed with next steps.)

Prepare and brine (optional)

In a bowl, combine softened butter, minced garlic, chopped thyme, chopped rosemary, and chopped sage. Add 1 tbs kosher salt and 1 tsp black pepper and mix until smooth.

Make herb butter

Preheat oven to 325°F (165°C). Remove giblets from the turkey cavity. Spoon or smear half the herb butter under the skin over the breast meat, using your fingers to separate skin from meat gently. Rub remaining herb butter over the outside of the turkey. Tuck wing tips under and tie legs with kitchen twine if desired. Place quartered onion, chopped carrots and celery inside the roasting pan around the turkey. Pour 2 cups chicken or turkey broth into the pan to keep drippings from burning.

Prepare turkey for roasting

Place turkey breast-side up on a rack in a roasting pan. Brush or drizzle 2 tbs olive oil over the skin to encourage browning. Roast uncovered at 325°F, allowing about 13 minutes per pound for an unstuffed turkey (adjust if stuffed). For a 12–14 lb bird, roast 2.5–3 hours. Begin checking temperature about 30 minutes before expected finish. Tent with foil if skin is browning too quickly. Turkey is done when thickest part of thigh reaches 165°F (74°C) and juices run clear.

Roast

Remove turkey to a cutting board and let rest loosely tented with foil for 20–30 minutes before carving. Reserve pan drippings for the gravy section.

Rest

Preheat a large skillet over medium heat. Crumble and brown the sausage until cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and drain excess fat, leaving about 1 tbs in the pan. Add 4 tbs butter to the skillet; when melted, add chopped onion and celery and sauté until translucent, about 5 minutes. Add diced apple and cook 2–3 minutes until slightly softened. Return sausage to the pan and stir to combine.

Cook sausage and aromatics

Place cubed bread in a very large bowl. Add sausage-vegetable-apple mixture, chopped parsley, chopped sage, thyme leaves, salt, and pepper. Toss gently to combine.

Combine with bread

Pour 2 cups warm chicken or turkey broth over the bread mixture gradually, tossing until moist but not soggy. Stir in beaten egg to help bind. Taste and adjust seasoning.

Moisten and bind

If baking separately: preheat oven to 350°F (175°C). Transfer stuffing to a buttered 9x13-inch baking dish, dot top with 1–2 tbs butter, cover with foil, and bake 30 minutes. Remove foil and bake an additional 15 minutes until golden. If stuffing the turkey cavity: loosely fill the cavity just before roasting (do not pack tightly), and roast turkey according to the roast directions; ensure stuffing reaches 165°F (74°C) for safety.

Bake or stuff turkey

In a medium saucepan combine cranberries, granulated sugar, and orange juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 10–12 minutes, stirring, until cranberries burst and sauce thickens. Stir in orange zest and cinnamon, simmer 1 more minute. Taste and adjust sugar or zest. Remove from heat and cool; sauce will thicken further as it cools. Serve chilled or at room temperature.

Place peeled, cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15–20 minutes. Drain well.

Cook potatoes and garlic

Return drained potatoes and garlic to the warm pot. Add butter, warm milk, and sour cream. Mash with a potato masher (or use a ricer for smoother texture) until fluffy. Season with remaining salt and black pepper to taste. Keep warm until serving.

Mash and finish

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright green and tender-crisp. Prepare an ice bath. Drain beans and plunge into ice bath to stop cooking. Drain and pat dry.

Blanch beans

In a large skillet over medium heat, melt 2 tbs butter. Add drained green beans and sauté 2–3 minutes to heat through. Add toasted sliced almonds and lemon juice, toss to combine. Season with salt and pepper. Serve immediately.

Finish with almonds

After removing the turkey from the roasting pan, pour pan drippings into a fat separator or a glass measuring cup. Let sit briefly so fat rises; skim off and reserve about 1–2 tbs fat in the roasting pan or a saucepan. Measure out 1 cup of drippings (if less, top with broth to make 1 cup). Return 1–2 tbs fat to a saucepan over medium heat and whisk in 3 tbs flour. Cook roux 1–2 minutes, stirring constantly, until bubbly and lightly golden (do not brown too much).

Separate drippings and make roux

Slowly whisk in 2 cups chicken or turkey broth, then whisk in the reserved drippings. Bring to a simmer and cook until thickened, 4–6 minutes. If too thick, thin with additional broth; if too thin, simmer a bit longer. Season with 1/2 tsp salt and 1/2 tsp pepper (adjust to taste). Strain through a fine mesh sieve if you prefer a smooth gravy. Keep warm until serving.

Finish gravy

whole turkey, thawed

black pepper, freshly ground

unsalted butter, softened

fresh thyme sprigs

fresh rosemary sprigs

fresh sage leaves

garlic cloves, minced

yellow onion, quartered

carrot, roughly chopped

celery stalks, roughly chopped

low-sodium chicken or turkey broth

olive oil

day-old country-style bread, cubed (about 1-inch)

sausage (mild or sweet), casings removed

yellow onion, finely chopped

celery, finely chopped

Granny Smith apple, peeled and diced

fresh parsley, chopped

fresh sage, chopped

fresh thyme leaves

chicken or turkey broth

large egg, beaten

fresh cranberries

granulated sugar

orange juice (freshly squeezed)

orange zest

ground cinnamon

Yukon Gold or russet potatoes, peeled and cubed

garlic cloves

whole milk

fresh green beans, trimmed

sliced almonds, toasted

lemon juice

turkey drippings (reserved)

all-purpose flour

In a small saucepan combine 1 cup granulated sugar and 1 cup filtered water. Heat gently over medium heat, stirring occasionally, until sugar is fully dissolved and the mixture is clear. Do not boil. Remove from heat and cool to room temperature (about 15–20 minutes).

Make simple syrup

Place 1 cup neutral spirit in a clean, airtight glass jar (1–1.5 quart). Add the chosen primary flavor: the citrus peel (2 tablespoons) and any optional whole spices (1 tablespoon) and split vanilla bean (1/2 tablespoon) if using. Submerge the ingredients in the spirit.

Combine flavor with spirit

Seal the jar and store it at room temperature away from direct sunlight. Steep for 48–72 hours, tasting every 12–24 hours. Citrus peel will infuse quickly — remove when flavor is at desired intensity (typically 48 hours) to avoid bitterness. Spices/vanilla can remain for the full time if you want more depth.

Steep

When infusion reaches desired flavor, strain the spirit through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove peels and spices. Discard solids.

Strain

Add the cooled simple syrup (1 cup) to the infused spirit and stir to combine. Taste for sweetness and strength.

Blend syrup and spirit

Add 2 teaspoons fresh lemon juice to brighten the flavor. If you want more depth or rounded sweetness, stir in 1 teaspoon honey or maple syrup until dissolved. Taste and adjust: add more syrup for sweetness (in small increments) or a few drops of lemon for brightness.

Adjust acidity and complexity

For a smoother, more integrated liqueur, bottle the mixture and let it rest in a cool, dark place for 1–2 weeks, shaking gently every few days. This helps flavors meld and any fine particles settle.

Optional resting

If the liqueur appears cloudy, filter it through a coffee filter or fine muslin into the final bottle to clarify.

Optional filtration

Transfer the finished liqueur to a clean glass bottle with a tight cap. Label with flavor and date. Store in a cool, dark place; will keep several months to a year depending on ingredients (longer if high alcohol and no fresh dairy). Serve chilled or at room temperature in cocktails or as a sip liqueur.

Finish

Neutral grain spirit (vodka or 95–100 proof neutral spirit)

Granulated sugar

Filtered water

Citrus peel (lemon or orange), washed and pith mostly removed

Whole spices (optional — e.g., cinnamon stick or 3 cardamom pods)

Vanilla bean, split (optional)

Fresh lemon juice (to brighten)

Honey or maple syrup (optional, for complexity)

If rice is freshly cooked, spread it on a sheet pan and chill for at least 30 minutes to remove steam; ideally use day-old chilled rice. Cut chicken into 1/2-inch pieces, dice onion, mince garlic, slice green onions, and thaw peas and carrots. Beat eggs lightly in a small bowl.

Prepare ingredients

Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with 1/4 tsp salt and a pinch of white pepper, and stir-fry until cooked through and just browned, about 4–5 minutes. Transfer chicken to a plate and set aside.

Cook chicken

Add 1/2 tablespoon oil to the wok and pour in the beaten eggs. Let set briefly, then scramble gently until just cooked but still moist. Break into bite-sized pieces with the spatula and transfer to the plate with the chicken.

Scramble eggs

Add remaining 1/2 tablespoon oil plus 1 tablespoon oil (total remaining 1 tbs if using amounts above to reach 3 tbs) to the wok and increase heat to high. Add diced onion and stir-fry 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant. Add thawed peas and carrots and stir 1 minute to heat through.

Sauté aromatics & veggies

Add chilled rice to the wok, breaking up any clumps with the spatula. Spread rice across the hot surface and let it sit undisturbed 30–45 seconds to get a little color, then stir-fry, combining with the vegetables. Continue to stir and press rice across the pan to encourage browning for 2–3 minutes.

Fry rice

Return the cooked chicken and scrambled eggs to the wok. Drizzle soy sauce evenly over the rice and add sesame oil, remaining 1/4 tsp white pepper, and the remaining salt if needed. Stir thoroughly so sauce coats the rice evenly. Taste and adjust: add an extra 1/2–1 tablespoon soy sauce or a pinch of salt if needed.

Season & combine

Turn off the heat and fold in sliced green onions. Transfer to a warm serving dish. Serve immediately with optional chili oil or Sriracha and lime wedges on the side; garnish with additional green onions if desired.

Finish & serve

Arrange cucumber slices on a small plate for a crisp contrast to the warm fried rice. Offer chili oil or Sriracha and lime wedges at the table so diners can adjust heat and acidity to taste.

Superbowl Party Pack