Angel hair pasta with fresh tomatoes, garlic, and basil.

Angel Hair Pomodoro Pasta

Pulled pork smoked in-house served with seasoned french fries.

BBQ Pulled Pork Sandwich

Dynamite Shrimp

Half-pound burgers with fresh lettuce, tomato, red onion, dill pickle and seasoned french fries.

Rockford’s Original Burger

Grilled chicken served over romaine lettuce with Caesar dressing and croutons.

Grilled Chicken Caesar Salad

Crispy eggrolls filled with corned beef, sauerkraut, and Swiss cheese.

Reuben Eggrolls

In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Prepare the Sauce

Add the diced fresh tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Add Tomatoes

Add the cooked angel hair pasta to the skillet with the tomato mixture. Toss gently to combine. Add salt and black pepper to taste.

Combine Pasta and Sauce

Remove from heat and stir in the chopped fresh basil. Serve immediately, topped with grated Parmesan cheese.

Finish and Serve

Angel hair pasta

Fresh tomatoes, diced

Garlic, minced

Fresh basil, chopped

Olive oil

Salt

Black pepper

Parmesan cheese, grated

In a bowl, mix the yellow mustard, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and liquid smoke to create a rub. Rub this mixture all over the pork shoulder.

Prepare the Pork

Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Pork

Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Then, shred the pork using two forks.

Shred the Pork

In a large bowl, combine the shredded pork with BBQ sauce, mixing well to coat the meat evenly.

Combine with BBQ Sauce

Serve the pulled pork on sandwich buns with additional BBQ sauce if desired.

Serve

Pork shoulder

BBQ sauce

Yellow mustard

Brown sugar

Paprika

Garlic powder

Onion powder

Liquid smoke

In a mixing bowl, combine the cornstarch, salt, and black pepper. Toss the shrimp in the mixture until evenly coated.

Prepare the Shrimp

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, add the coated shrimp in batches and fry until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until well combined.

Make the Spicy Sauce

In a large bowl, toss the crispy shrimp with the spicy sauce until evenly coated. Serve immediately.

Combine and Serve

Shrimp, peeled and deveined

Cornstarch

Vegetable oil (for frying)

In a bowl, gently mix the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape each into a 1/2-inch thick patty. Make a slight indentation in the center of each patty to prevent puffing while cooking.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes, or until they reach your desired doneness.

Grill the Burgers

During the last minute of cooking, place the burger buns cut-side down on the grill or skillet until lightly toasted.

Toast the Buns

On the bottom half of each bun, layer the lettuce, tomato (sliced), red onion (sliced), and dill pickles. Place the cooked burger patty on top, and then add the top half of the bun.

Assemble the Burger

Ground beef (80/20)

Burger buns

Lettuce leaves

Tomato

Red onion

Dill pickles

Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

Grill the Chicken

While the chicken is resting, wash and chop the romaine lettuce into bite-sized pieces. Place the lettuce in a large salad bowl.

Prepare the Salad

Add the grilled chicken slices on top of the romaine lettuce. Drizzle the Caesar dressing over the salad, then toss gently to combine. Top with croutons and sprinkle with grated Parmesan cheese.

Assemble the Salad

Divide the salad into serving bowls and enjoy your Grilled Chicken Caesar Salad!

Boneless, skinless chicken breasts

Romaine lettuce

Caesar dressing

Croutons

In a mixing bowl, combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, and Dijon mustard. Mix well until all ingredients are evenly combined.

Prepare the Filling

Lay an eggroll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the top corner with a little water.

Roll the Eggrolls

In a deep frying pan or pot, heat oil to 350°F (175°C). Carefully add the eggrolls in batches and fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.

Angel Hair Pomodoro Pasta

Bbq Pulled Pork Sandwich

Dynamite Shrimp

Rockford’s Original Burger

Grilled Chicken Caesar Salad

Reuben Eggrolls