Grilled Sirloin Steak

Chicken Henry

Classic Mac ‘N Cheese

Lincoln Punch

Sweet Potato Tots

Ford's Kettle Chips

Angus Beef Chili

Motor City Kettle Chips

Thai Chicken Salad

Caramel Apple Cookie Skillet

Pulled Pork Mac N' Cheese

Mama Ford's Homemade Meatloaf

Salad Platters

Comfort Food Platters

Handheld Platters

Premium Burger Platter

Junior Mac 'N Cheese

Junior Cheeseburger

Grilled Chicken Sandwich

Ford's Famous Fish Planks

Kid's Grilled Cheese

Chicken Tenders

Stemmari

Pessimist

Preheat your grill to high heat (approximately 450°F to 500°F) for optimal searing.

Preheat the Grill

In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, black pepper, and fresh rosemary (if using). Rub this mixture all over the sirloin steaks, ensuring they are evenly coated.

Season the Steak

Allow the seasoned steaks to sit at room temperature for about 30 minutes before grilling. This helps them cook more evenly.

Let the Steak Rest

Once the grill is hot, place the steaks on the grill. Cook for about 4-5 minutes on one side without moving them to get nice grill marks.

Grill the Steak

Flip the steaks over and cook for an additional 4-5 minutes for medium-rare, or adjust the time according to your desired doneness.

Flip the Steak

Remove the steaks from the grill and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your choice of sides.

Serve

While the steak is resting, prepare your sides. Wash the asparagus and cherry tomatoes. Trim the ends of the asparagus.

Prepare the Vegetables

In a bowl, toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper.

Season the Vegetables

Place the seasoned vegetables on the grill. Grill for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Serve the grilled vegetables alongside the steak for a complete meal.

Serve the Vegetables

Sirloin steak

Olive oil

Garlic powder

Onion powder

Salt

Black pepper

Fresh rosemary (optional)

Asparagus

Cherry tomatoes

Olive oil (for grilling veggies)

Salt (for veggies)

Black pepper (for veggies)

In a large bowl, combine olive oil, minced garlic, salt, black pepper, paprika, dried thyme, and lemon juice. Mix well. Add the chicken breasts and ensure they are evenly coated. Cover and let marinate for at least 30 minutes.

Marinate the Chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Once melted, add the marinated chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, lower the heat to medium. Add the chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.

Prepare the Sauce Base

Stir in the heavy cream and Parmesan cheese. Mix well until the cheese has melted and the sauce is smooth.

Add Cream and Cheese

Stir in the capers and sun-dried tomatoes. Cook for 2-3 minutes until heated through.

Add Capers and Sun-Dried Tomatoes

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes on low heat. Garnish with fresh parsley before serving.

Combine and Serve

Chicken breasts

Garlic

Paprika

Dried thyme

Lemon juice

Fresh parsley

Butter

Chicken broth

Heavy cream

Parmesan cheese

Capers

Sun-dried tomatoes

ford's garage mac and cheese recipe

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until bubbly and golden.

Make the Roux

Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.

Add Milk

Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt, black pepper, and paprika to taste.

Add Cheese

In a large mixing bowl, combine the cooked macaroni and cheese sauce. Stir until the pasta is evenly coated.

Combine Pasta and Cheese Sauce

If using, mix together breadcrumbs and grated Parmesan cheese in a separate bowl. Sprinkle the mixture over the mac 'n cheese.

Optional Topping

Preheat the oven to 350°F (175°C). Transfer the mac 'n cheese to a greased baking dish and bake for 20-25 minutes until bubbly and golden on top.

Bake

Elbow Macaroni

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Black Pepper

Breadcrumbs

Parmesan Cheese, grated

In a large mixing bowl, combine the fresh orange juice, pineapple juice, and cranberry juice. Stir well to combine all the flavors.

Juicing the Fruits

Pour the juice mixture into a large punch bowl. Add the ginger ale and club soda to the bowl and gently stir to mix without losing the carbonation.

Combining Ingredients

Add lemon slices and fresh mint leaves into the punch for garnish. Fill serving glasses with ice cubes and pour the Lincoln Punch over them. Serve immediately.

Final Touches

Fresh Orange Juice

Pineapple Juice

Cranberry Juice

Ginger Ale

Club Soda

Lemon Slices

Fresh Mint Leaves

Ice Cubes

Peel and chop the sweet potatoes into small cubes. Boil them in a pot of salted water for about 15-20 minutes until they are tender. Drain and let them cool.

Cook the Sweet Potatoes

Once cooled, mash the sweet potatoes in a large bowl until smooth. Make sure there are no lumps.

Mash the Sweet Potatoes

Add the all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, and optional ingredients (if using) to the mashed sweet potatoes. Mix until well combined.

Mix the Ingredients

Crack the egg into the mixture and add the olive oil. Stir until everything is fully incorporated.

Add the Egg and Olive Oil

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Preheat the Oven

Using your hands, scoop out small portions of the mixture and shape them into small oval-shaped tots. Place them on the prepared baking sheet.

Shape the Tots

Once all the tots are shaped and on the baking sheet, lightly brush the tops with olive oil. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

Bake the Tots

Once baked, remove the sweet potato tots from the oven and let them cool slightly before serving. Enjoy with your favorite dipping sauce!

Sweet potatoes

All-purpose flour

Cornstarch

Chili powder

Cheddar cheese, shredded

Wash the russet potatoes thoroughly under cold running water. Using a mandoline slicer or a sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick. Rinse the slices in cold water to remove excess starch.

Wash and Slice Potatoes

Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to help achieve extra crispiness.

Soak Potato Slices

After soaking, drain the potato slices and pat them dry with paper towels. Ensure that they are as dry as possible to prevent oil splatter during frying.

Drain and Dry

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer to check the temperature.

Heat Oil

Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy, stirring occasionally.

Fry Potato Slices

Using a slotted spoon, remove the fried chips from the oil and place them on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle the sea salt, black pepper, paprika, garlic powder, and onion powder over the chips to taste.

Drain and Season

Enjoy the kettle chips warm or allow them to cool completely before storing in an airtight container. They can be served as a snack on their own or with your favorite dip.

Serve Warm

Russet Potatoes

Vegetable Oil

Sea Salt

Garlic Powder

Onion Powder

Dice the onion, red bell pepper, green bell pepper, and jalapeño pepper. Mince the garlic.

Chop the Vegetables

Rinse and drain the canned kidney beans and black beans.

Prepare the Beans

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Angus ground beef and cook until browned, stirring occasionally, about 5-7 minutes.

Cook the Meat

Add the chopped onion, red bell pepper, green bell pepper, jalapeño, and minced garlic to the pot. Cook for another 5 minutes until the vegetables are softened.

Add the Vegetables

Stir in the chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper (if using). Cook for 2 minutes to toast the spices.

Spice it Up

Pour in the beef broth and add the canned diced tomatoes, kidney beans, and black beans. Stir well to combine.

Add the Liquids

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Simmer the Chili

Taste the chili and adjust seasoning if necessary. Add more salt, pepper, or cayenne to your liking.

Taste and Adjust

Angus ground beef

Onion

Red bell pepper

Green bell pepper

Jalapeño pepper

Canned diced tomatoes

Canned kidney beans

Canned black beans

Ground cumin

Cayenne pepper

Beef broth

Wash the Russet potatoes thoroughly under cold water to remove any dirt. Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, about 1/8 inch thick. Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Wash and Slice the Potatoes

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.

Heat the Oil

Remove the potato slices from the water and pat them dry with a clean kitchen towel or paper towels. Once the oil is hot, carefully add a handful of potato slices to the pot, making sure not to overcrowd. Fry for about 3-4 minutes or until the chips turn golden brown and crispy.

Fry the Potatoes

Using a slotted spoon, remove the fried chips from the oil and place them on a paper towel-lined tray to drain excess oil. While they are still hot, sprinkle with sea salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper to taste. Toss gently to ensure even coating.

Continue frying the remaining potato slices in batches, repeating the draining and seasoning process. Serve the Motor City Kettle Chips warm or at room temperature in a large bowl.

Repeat and Serve

Russet potatoes

Vegetable oil

Sea salt

In a large bowl, combine the shredded chicken, mixed salad greens, sliced cucumber, shredded carrot, sliced red bell pepper, and chopped cilantro.