Bacon

Egg Whites

Chorizo Eggs

Two Eggs

Green Salad

Avocado

Waffle

crispy French fries tossed in truffle, parmesan, and parsley, served with a truffle aioli

Truffle Shuffle Fries

Tater Tots

Bloody Mary Sliders

Toast

buttermilk fried chicken breast tossed in Buffalo sauce, lettuce, tomato, red onion, pickle on a toasted brioche bun, with a side of tots

Buff Chick

toasted sourdough sandwich with scrambled eggs, provolone cheese, & thick-cut bacon, served with a side of tater tots

The Classy

10oz marinated skirt steak & two poached eggs*, with sides of hollandaise sauce, tater tots, & green salad

Steak & Eggs

Belgian waffle, chicken tenders, butter, & vanilla-infused maple syrup, with a side green salad

Chicken & Waffles

Nashville Hot Chicken Sliders

Buff Chick Sandwich

Chickie Tendies

Wicked Wings

Truffle Fries

Avocado Toast

Bang Pow Shrimp

Steak and Eggs

Chicken and Waffles

Begin by removing the bacon from its packaging and laying it flat on a cutting board.

Preparation

If desired, you can cut the bacon into halves or thirds for smaller pieces or leave it whole.

Cutting (optional)

Choose your preferred cooking method: frying, baking, or grilling.

Cooking Method

If frying, place a large skillet over medium heat. Once hot, add the bacon strips in a single layer. Cook for 6-8 minutes per side, or until crispy to your liking.

Frying

If baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the bacon strips on it in a single layer. Bake for 15-20 minutes, checking for desired crispiness.

Baking

If grilling, preheat the grill to medium heat. Place the bacon strips directly on the grill grates and cook for 5-7 minutes on each side, being careful not to let them fall through.

Grilling

Once cooked, remove the bacon from heat and place it on a plate lined with paper towels to absorb any excess grease.

Draining Excess Grease

Serve the bacon hot as a side dish, in sandwiches, or crumbled on salads.

Serving

Carefully crack the eggs and separate the egg whites from the yolks, placing the whites in a clean mixing bowl. You can reserve the yolks for another recipe.

Separate the Egg Whites

Using a hand whisk or an electric mixer, beat the egg whites until they become frothy. Add salt and pepper, and continue to whisk until soft peaks form.

Whisk the Egg Whites

In a non-stick skillet, heat the olive oil over medium heat until it shimmers.

Heat the Pan

Pour the whisked egg whites into the heated skillet. Cook for about 2-3 minutes until the bottom is set and lightly golden. If desired, sprinkle fresh herbs on top.

Cook the Egg Whites

Using a spatula, gently flip the egg whites to cook the other side for another 1-2 minutes until fully cooked through. Remove from heat.

Flip and Finish Cooking

Transfer the cooked egg whites to a plate. You can garnish with additional herbs and serve with toast or as part of a breakfast platter.

Plate and Serve

Salt

Pepper

Olive Oil

Fresh Herbs (optional, e.g., chives, parsley)

Finely chop the onion, bell pepper, and garlic. Set aside.

Chop the Vegetables

Remove the chorizo sausage from its casing and crumble it into small pieces.

Prepare the Chorizo

Crack the eggs into a bowl and whisk them until well combined. Set aside.

Prepare the Eggs

In a large skillet over medium heat, add the crumbled chorizo. Cook for about 5-7 minutes until it starts to brown.

Cook the Chorizo

Add the chopped onion, bell pepper, and garlic to the skillet with the chorizo. Sauté for another 3-4 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the paprika, cumin, salt, and black pepper. Mix well to combine all the flavors.

Add Spices

Pour the whisked eggs into the skillet. Stir gently to scramble the eggs with the chorizo and vegetables. Cook until the eggs are just set, about 3-4 minutes.

Scramble the Eggs

Remove from heat and garnish with fresh cilantro and slices of avocado. Serve hot.

Garnish and Serve

Chorizo sausage

Eggs

Onion

Bell pepper

Garlic

Paprika

Cumin

Black Pepper

Fresh cilantro

Gently crack the two eggs into a small bowl, being careful not to break the yolks.

Crack the Eggs

Using a fork or a whisk, beat the eggs until the yolks and whites are fully combined, creating a uniform mixture.

Whisk the Eggs

Place a non-stick skillet over medium heat and add the tablespoon of butter. Allow the butter to melt and foam, but do not let it brown.

Pour the beaten eggs into the skillet. Let them sit for a few moments until they start to set around the edges.

Cook the Eggs

Using a spatula, gently stir the eggs, pushing them from the edges to the center. Continue to cook, gently stirring, until the eggs are mostly set but still slightly runny.

Stir and Scramble

Sprinkle the salt and black pepper over the eggs and give them one last gentle stir to combine the seasonings.

Season the Eggs

Remove the skillet from the heat and transfer the scrambled eggs onto a plate. Serve immediately while warm.

Serve

Butter

In a large salad bowl, add the mixed greens as the base.

Prepare the Salad Base

Slice the cucumber into thin rounds, halve the cherry tomatoes, and grate or julienne the carrot. Add these vegetables to the bowl with the mixed greens.

Chop Vegetables

Crumble the feta cheese over the salad and sprinkle the olives on top.

Add Feta and Olives

Cut the avocado in half, remove the pit, and slice it into thin wedges. Arrange the avocado slices on top of the salad.

Slice Avocado

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Combine Dressing Ingredients

Drizzle the dressing over the salad just before serving and toss gently to combine.

Dress the Salad

Mixed Greens

Cucumber

Cherry Tomatoes

Carrot

Feta Cheese

Olives

Balsamic Vinegar

Honey

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Use a fork or a potato masher to mash the avocados to your desired level of creaminess.

Mash the Avocados

Pour in the lime juice to the mashed avocado and mix well to combine.

Add Lime Juice

Sprinkle salt and black pepper over the mixture and stir until evenly distributed.

Season with Salt and Pepper

Finely chop the red onion, cilantro, and tomato.

Add the chopped red onion, cilantro, and tomato to the avocado mixture and fold gently until well incorporated.

Combine Ingredients

Lime Juice

Red Onion

Cilantro

Tomato

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

Mixing Dry Ingredients

In another bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until smooth.

Mixing Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. Small lumps are fine.

Combine Dry and Wet Mixtures

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

Preheat Waffle Maker

Once preheated, lightly grease the waffle maker with cooking spray or oil. Pour enough batter onto the center of the waffle maker to cover the surface. Close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp.

Cooking the Waffles

Carefully remove the waffles and serve immediately with your choice of toppings, such as maple syrup, fresh berries, or whipped cream.

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Maple syrup

Fresh berries

Whipped cream

Wash and peel the russet potatoes. Cut them into even strips to form fries, about 1/4 inch thick.

Cut the Potatoes

Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Soak the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Drain and pat the soaked fries dry with paper towels. Fry them in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt to taste.

Season the Fries

In a large mixing bowl, toss the hot fries with truffle oil, grated parmesan cheese, and chopped fresh parsley until evenly coated.

Combine with Truffle Oil

In a bowl, combine the mayonnaise, minced garlic, lemon juice, truffle oil, and salt. Mix well until smooth.

Mix the Ingredients

Taste the aioli and adjust the salt if necessary.

Adjust Seasoning

Russet potatoes

Truffle oil

Parmesan cheese, grated

Fresh parsley, chopped

Mayonnaise

Garlic, minced

Lemon juice

Preheat your oven to 425°F (220°C) to ensure that the tater tots cook evenly and become crispy.

Preheat the Oven

Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.

Prepare a Baking Sheet

Spread the frozen tater tots evenly on the prepared baking sheet in a single layer for optimal cooking.

Arrange the Tater Tots

Drizzle vegetable oil over the tater tots, then sprinkle with salt and black pepper. Toss lightly to ensure even coating.

Season the Tater Tots

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

Bake the Tater Tots

Once cooked, remove the tater tots from the oven and let them cool for a few minutes.

Prepare for Serving

If desired, sprinkle shredded cheddar cheese and chopped green onions on top of the tater tots while they are still hot. Serve with sour cream on the side for dipping.

Optional Additions

Frozen Tater Tots

Vegetable Oil

Cheddar Cheese

Green Onions

Sour Cream

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well using your hands until all ingredients are evenly incorporated.

Mix the Beef

Divide the mixture into six equal portions and shape them into small patties that fit the slider buns.