Mac & Cheese

Country Gravy

Brown Gravy

2 Eggs

Waffle

Pancake

Turkey Sausage

Bacon

Add Cheese

House Potatoes

3 piece

8 pieces, 4 biscuits, 2 large sides

Ms. Ruth's Plate

Side Salad

French Fries

Grits

Charred Okra with Bacon

Red Beans & Rice

Black Eyed Peas

Potato Salad

Mac and Cheese

Candied Yams

Coleslaw

Collard Greens with Turkey Necks

In a large pot, bring 4-5 cups of water to a rolling boil. Add a pinch of salt to the water.

Boil the Water

Add the elbow macaroni to the boiling water. Cook according to the package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside.

Drain the Pasta

In the same pot, melt the unsalted butter over medium heat.

Melt the Butter

Once the butter is melted, add the all-purpose flour and whisk continuously for about 1-2 minutes to create a roux.

Add Flour

Gradually pour in the milk while whisking to avoid lumps. Continue to cook for about 3-5 minutes until the mixture thickens.

Pour in the Milk

Lower the heat and add the shredded cheddar cheese and cream cheese. Stir until completely melted and smooth.

Add salt, black pepper, garlic powder, and onion powder to the cheese sauce. Stir to combine.

Season the Sauce

Add the drained elbow macaroni to the cheese sauce and stir until well coated.

Combine Pasta and Cheese Sauce

If desired, preheat the oven to 350°F (175°C) and transfer the mac and cheese to a baking dish.

Prepare for Baking (optional)

Sprinkle breadcrumbs and grated parmesan cheese over the top if baking. Bake for 20-25 minutes until golden and bubbly.

Add Toppings (optional)

Serve hot as a creamy, delicious mac and cheese. Enjoy!

Serve

Elbow Macaroni

Unsalted Butter

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Cream Cheese

Salt

Black Pepper

Garlic Powder

Onion Powder

Breadcrumbs

Parmesan Cheese, grated

In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked, about 5-7 minutes. Stir occasionally to ensure even cooking.

Cook the Sausage

Once the sausage is cooked, reduce the heat to low. Sprinkle the all-purpose flour over the sausage and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste, stirring constantly.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Add salt, black pepper, garlic powder, and onion powder. Continue to whisk until the mixture is smooth.

Add Milk and Seasonings

Increase the heat to medium and cook the gravy, stirring frequently, until it thickens to your desired consistency, about 5-10 minutes. If the gravy becomes too thick, you can add more milk to reach your preferred consistency.

Thicken the Gravy

Once the gravy is thick and creamy, remove it from the heat. Serve hot over biscuits, toast, or any other breakfast items you desire.

Breakfast sausage

All-purpose flour

Black pepper

Garlic powder

Onion powder

In a medium saucepan over medium heat, melt the unsalted butter.

Prepare the Roux

Once the butter is melted and bubbling, whisk in the all-purpose flour. Continue to whisk constantly for about 2-3 minutes until the mixture turns a light golden brown color.

Slowly pour in the beef broth while whisking continuously to avoid lumps. Make sure to scrape the bottom of the pan to incorporate any browned bits for additional flavor.

Incorporate the Broth

Add the soy sauce, onion powder, garlic powder, salt, black pepper, and Worcestershire sauce. Stir to combine all the ingredients thoroughly.

Season the Gravy

Allow the gravy to simmer over medium-low heat for about 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.

Once thickened, remove the gravy from heat. If desired, garnish with fresh parsley before serving. Serve warm over meats, mashed potatoes, or your favorite dishes.

Beef Broth

Soy Sauce

Worcestershire Sauce

Fresh Parsley (optional, for garnish)

Gather all the ingredients. Make sure the eggs are fresh and at room temperature for better cooking results.

Prepare the Ingredients

Place a non-stick skillet or frying pan over medium heat. Allow it to warm up for about 2 minutes.

Heat the Pan

Add 1 tablespoon of butter or oil to the pan. Let it melt and evenly coat the bottom of the skillet.

Add Butter or Oil

Carefully crack 2 eggs into a small bowl to ensure no shell fragments are included. Then, gently pour the eggs into the heated pan.

Crack the Eggs

Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper evenly over the eggs.

Season the Eggs

Let the eggs cook undisturbed for about 2-3 minutes for sunny-side-up eggs, or flip them after 2 minutes if you prefer over-easy eggs.

Cook the Eggs

The whites should be fully set, and the yolks should remain runny for sunny-side-up. For over-easy, the yolk should be slightly set but still soft.

Check for Doneness

Once cooked to your liking, gently slide the eggs onto a plate and serve immediately.

Eggs

Butter or Oil

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.

Combine Mixtures

Preheat your waffle iron according to the manufacturer's instructions.

Preheat Waffle Iron

Spray the preheated waffle iron with non-stick cooking spray. Pour an appropriate amount of batter into the waffle iron (about 1/2 to 3/4 cup, depending on your iron) and close the lid. Cook until the waffles are golden brown and crispy, usually about 5 minutes.

Cook Waffles

Carefully remove the waffle from the iron and serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.

Granulated sugar

Baking powder

Vegetable oil

Vanilla extract

In another bowl, whisk the milk, egg, melted unsalted butter, and vanilla extract until fully blended.

Mix Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. You can lightly grease the pan with a small amount of butter or oil if desired.

Preheat the Pan

Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Cook the Pancakes

Carefully flip the pancake with a spatula and cook for another 1-2 minutes until golden brown. Remove from the skillet and keep warm. Repeat with remaining batter.

Flip and Finish Cooking

Serve the pancakes warm with maple syrup, fresh berries, and whipped cream as desired.

Unsalted butter

Maple syrup

Fresh berries

Whipped cream

In a large mixing bowl, combine the ground turkey with all the spices: salt, black pepper, garlic powder, onion powder, paprika, dried oregano, and crushed red pepper flakes.

Using your hands or a spatula, mix the ingredients thoroughly until all spices are evenly distributed throughout the turkey.

Mix the Ingredients

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

While the oil is heating, form the turkey mixture into sausage patties, about 2-3 inches in diameter.

Form the Sausages

Once the oil is hot, carefully place the sausage patties in the skillet. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and they are golden brown.

Cook the Sausages

Remove the cooked sausages from the skillet and let them drain on a paper towel before serving.

Drain and Serve

Ground Turkey

Paprika

Dried Oregano

Crushed Red Pepper Flakes

Olive Oil

If not pre-sliced, slice the bacon into strips of your desired thickness.

Slice the Bacon

In a large skillet, place the bacon strips in a single layer. Heat the skillet over medium heat.

Cook the Bacon

Cook the bacon for about 5-7 minutes, or until it starts to brown. Flip the strips and cook for an additional 5-7 minutes, or until they reach your desired crispiness.

Flip the Bacon

If using, sprinkle black pepper over the bacon during the last minute of cooking. For a sweet glaze, drizzle maple syrup over the bacon and cook for an additional 1-2 minutes.

Optional Seasoning

Once cooked to your liking, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Serve warm.

Maple Syrup

Smoked Paprika

Using a cheese grater, grate the Cheddar and Mozzarella cheeses into a large mixing bowl. This will help them melt evenly when added to a dish.

Grate the Cheese

If using block Parmesan cheese, shred it finely and add it to the mixing bowl with the other cheeses.

Shred the Parmesan

Sprinkle the garlic powder, black pepper, and chili flakes (if using) over the grated cheeses. Mix well with a spatula or your hands to combine all ingredients evenly.

Add Seasonings

Add the seasoned cheese mixture to your desired dish (such as pasta, pizza, or a casserole). Toss or spread evenly to ensure even distribution.

Incorporate into Your Dish

If your dish requires melting the cheese, place it in the oven or on the stove over low heat until the cheese is melted and bubbly. Serve hot.

Melt the Cheese (if required)

Cheddar Cheese

Mozzarella Cheese

Parmesan Cheese

Chili Flakes

Preheat the Oven

Wash and scrub the Russet potatoes thoroughly under cold water. Cut them into bite-sized cubes or wedges, ensuring that they are roughly the same size for even cooking.

Prepare the Potatoes

In a large mixing bowl, combine the cut potatoes, olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss until the potatoes are well coated with the oil and seasonings.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even roasting.

Roast the Potatoes

Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through for even cooking.

Bake

Once the potatoes are done, remove them from the oven and sprinkle with fresh chopped parsley. Serve hot as a side dish.

Garnish and Serve

Russet potatoes

Olive oil

Fresh parsley, chopped

In a bowl, combine the chicken thighs with salt, black pepper, garlic powder, paprika, and olive oil. Mix well to ensure the chicken is evenly coated. If using, add the fresh herbs. Cover and let marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Marinate Chicken

Preheat your oven to 400°F (200°C) to prepare for baking the chicken.

Preheat Oven

Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Bake the Chicken

Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute for a juicier bite.

Rest the Chicken

Chicken thighs

Fresh herbs (rosemary or thyme)

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Cut in Butter

Pour in the milk and stir gently until a dough forms. Do not overmix.