Soup & Side Salad

New England Clam Chowder

Loaded Waffle Fries

Chicken Quesadilla

Fried Pickle Chips

Onion Rings

Fried Clam Strip Basket

Mini Mozz Sticks

Bone-In Wings

Mac & Cheese

Boneless Wings

Broccoli Cheddar Soup

Chicken Noodle Soup

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the vegetable broth and add the canned diced tomatoes (with their juice). Stir well to combine.

Add Broth and Tomatoes

Add the bay leaves, salt, and black pepper (to taste). Bring the mixture to a boil.

Season the Soup

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes.

Simmer

Remove the bay leaves, stir in the fresh spinach, and add the lemon juice. Cook for another 5 minutes until the spinach is wilted.

Add Spinach and Lemon Juice

Serve

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Prepare the Salad Base

Sprinkle the crumbled feta cheese over the top of the salad.

Add Feta Cheese

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, and black pepper (to taste).

Make the Dressing

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

Dress the Salad

Olive oil

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Vegetable broth

Diced tomatoes (canned)

Bay leaves

Salt

Black pepper

Spinach, fresh

Lemon juice

Mixed greens (lettuce, spinach, etc.)

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Feta cheese, crumbled

Balsamic vinegar

If using fresh clams, scrub them under cold water and steam them until they open. Reserve the juice and chop the clams. If using canned clams, drain and set aside.

Prepare the Clams

Dice the potatoes, onion, and celery into small, uniform pieces to ensure even cooking.

Chop Vegetables

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Cook Bacon

Add the diced onion and celery to the pot with the bacon drippings. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Sauté Vegetables

Add the diced potatoes, clam juice, and water to the pot. Stir in the salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Add Potatoes and Liquids

Once the potatoes are cooked, add the chopped clams and heavy cream to the pot. Stir to combine and heat through on low for about 5 minutes.

Incorporate Clams and Cream

Taste the chowder and adjust seasoning with more salt and pepper if needed.

Adjust Seasoning

Ladle the chowder into bowls and garnish with crispy bacon and chopped fresh parsley before serving.

clams

potatoes

onion

celery

bacon

clam juice

heavy cream

water

salt

black pepper

thyme

bay leaf

fresh parsley

Preheat the oven to 425°F (220°C). Spread the frozen waffle fries on a baking sheet in a single layer. Drizzle with vegetable oil and sprinkle with salt and black pepper. Bake according to package instructions, typically for about 20-25 minutes, flipping halfway through until golden and crispy.

Cook the Waffle Fries

Once the waffle fries are cooked and crispy, remove them from the oven. Immediately sprinkle the shredded cheddar cheese over the hot fries, followed by the crumbled bacon, jalapeños, and sliced green onions.

Add Toppings

Return the loaded fries to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove the fries from the oven and let them cool slightly. Drizzle sour cream over the top and sprinkle with fresh cilantro. Serve immediately while hot.

Garnish and Serve

Frozen waffle fries

Vegetable oil

Cheddar cheese, shredded

Cooked bacon, crumbled

Green onions, sliced

Sour cream

Jalapeños, sliced

Fresh cilantro, chopped

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and season them with salt, black pepper, cumin, and chili powder. Cook for about 7-8 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing into strips.

Cook the Chicken

In the same skillet, add another tablespoon of olive oil. Add the chopped bell pepper and onion. Sauté for about 4-5 minutes until they are soft and slightly caramelized. Remove from heat.

Prepare Vegetables

On half of each tortilla, layer some of the cooked chicken strips, sautéed bell peppers and onions, and a generous amount of shredded cheddar cheese. Fold the tortilla over to cover the fillings.

Assemble Quesadilla

In the same skillet, place the folded quesadilla and cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. You can cook multiple quesadillas at once if your skillet is large enough.

Cook Quesadilla

Cut each quesadilla into wedges and serve hot with optional sour cream, salsa, and sliced avocado on the side.

Chicken Breast

Flour Tortillas

Shredded Cheddar Cheese

Bell Pepper

Onion

Olive Oil

Cumin

Chili Powder

Black Pepper

Sour Cream

Salsa

Avocado

Drain the pickle slices thoroughly and pat them dry with paper towels. This helps to minimize excess moisture.

Prepare the Pickles

In a large bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk together until well blended.

Mix Dry Ingredients

In a separate bowl, pour the buttermilk. This will be used to coat the pickle slices before breading.

Prepare Buttermilk

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of the batter in; it should sizzle and rise to the top.

Heat the Oil

Take each pickle slice, dip it into the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture, making sure it’s evenly coated. Place the breaded slices on a plate.

Breading the Pickles

Carefully place several breaded pickle slices into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Fry the Pickles

Continue the process until all pickle slices are fried, making sure to allow the oil to return to the right temperature between batches.

Repeat

Serve the fried pickle chips hot, alongside the ranch dressing or your preferred dipping sauce.

Serve with Dipping Sauce

Pickle slices

All-purpose flour

Cornmeal

Baking powder

Garlic powder

Onion powder

Cayenne pepper

Buttermilk

Ranch dressing

Peel the onions and slice them into ½-inch thick rings. Separate the rings and set them aside.

Prepare the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Mix well.

Make the Batter

Slowly add the cold water to the dry ingredients, whisking until the batter is smooth and has no lumps. The consistency should be thick enough to coat the onion rings.

Add Water

In a large, deep skillet or frying pan, pour in the vegetable oil and heat it over medium-high heat until it reaches 375°F (190°C).

Dip each onion ring into the batter, ensuring it is well coated.

Coat the Onion Rings

Carefully place the battered onion rings in the hot oil, frying them in batches. Do not overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.

Drain and Serve

Cornstarch

Paprika

Cold water

Large onions

Rinse the clam strips under cold water and pat them dry with paper towels.

Prepare the Clam Strips

In a mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Breading Mixture

Pour the buttermilk into a shallow dish. Dip each clam strip into the buttermilk, then dredge them in the breading mixture until well coated.

Dip the Clam Strips

In a large, deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded clam strips to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until golden brown and crispy.

Fry the Clam Strips

Use a slotted spoon to remove the clam strips from the oil and place them on a plate lined with paper towels to drain excess oil.

On a serving platter, arrange the fried clam strips, french fries, and lemon wedges.

Prepare Serving Plate

Serve with a side of tartar sauce for dipping.

Add Tartar Sauce

clam strips

all-purpose flour

cornstarch

paprika

garlic powder

buttermilk

oil for frying

french fries

tartar sauce

lemon wedges

Slice the mozzarella cheese into sticks about 1/2 inch thick and 3 inches long. Ensure they are uniform for even cooking.

Cut the Cheese

In three separate bowls, prepare your breading station: one with all-purpose flour, one with beaten eggs, and one with a mixture of bread crumbs, garlic powder, dried oregano, salt, and black pepper.

Set Up Breading Station

Take a mozzarella stick and dip it into the flour to coat it lightly, shaking off any excess. Then, dip it into the beaten eggs, ensuring it's fully covered. Finally, roll it in the bread crumb mixture until well coated. Repeat with all cheese sticks.

Coat the Cheese Sticks

In a deep frying pan, heat the oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping in a small piece of bread; it should sizzle and brown quickly.

Carefully place the breaded mozzarella sticks in the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Fry the Mozzarella Sticks

Once golden brown, remove the sticks from the oil using a slotted spoon and place them on paper towels to drain excess oil. Allow to cool slightly before serving.

Drain and Cool

Serve the mini mozzarella sticks warm with marinara sauce or your favorite dipping sauce on the side.