Hodak’s Toothpick

Hodaks Restaurant & Bar

BEST CHICKEN

Chicken Parmesan

Beef Stroganoff

French Dip

Meatloaf

1/2 lb. Patty Melt Sandwich

Chicken Salad Sandwich

Breaded Pork Loin

Chicken Enchiladas

Polish & Kraut

Kids Frank

Grilled Cheese

Hamburger

3 Chicken Strips

2 Drumsticks

Whole Cheesecake W/ strawberries

Whole Cheesecake

Whole Sugar Free Pies

Whole Pies

Rolls (Dozen)

Iced Tea/Lemonade (Gal)

Mostacciolli (Full Pan)

Cut the chicken thighs into bite-sized pieces, about 1 inch in size. This will make it easier to skewer and cook evenly.

Prepare Chicken

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, black pepper, red pepper flakes, and salt. Ensure all ingredients are well combined.

Make Marinade

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

Marinate Chicken

Preheat your grill to medium-high heat, about 375°F (190°C). If using a stovetop grill pan, heat it over medium heat.

Preheat Grill

Remove the chicken from the marinade and thread each piece onto a toothpick. Make sure to leave a little space between each piece for even cooking.

Skewer Chicken

Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

Grill Chicken

Once cooked, remove the chicken skewers from the grill and place them on a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish.

Garnish

Serve the Hodak’s Toothpick skewers warm, with your favorite dipping sauce if desired.

Serve

Chicken thighs, boneless and skinless

Toothpicks

Olive oil

Soy sauce

Honey

Garlic, minced

Ginger, grated

Black pepper

Red pepper flakes

Salt

Green onions, chopped

Sesame seeds

In a large bowl, combine the plain yogurt, minced garlic, grated ginger, lemon juice, ground cumin, paprika, salt, black pepper, and olive oil. Mix until well combined.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best flavor.

Add Chicken

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken skin-side down on the grill. Grill for about 7-10 minutes until the skin is crispy and golden.

Grill the Chicken

Flip the chicken thighs and grill for another 7-10 minutes, or until the internal temperature reaches 165°F (75°C).

Flip and Cook

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes.

Rest the Chicken

Serve the grilled chicken with lemon wedges and sprinkle with chopped parsley for garnish.

Chicken thighs (bone-in, skin-on)

Plain yogurt

Garlic cloves, minced

Lemon juice

Ground cumin

Paprika

Lemon wedges

Fresh parsley, chopped

In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, paprika, and honey until well combined.

Prepare the Marinade

Place the chicken thighs and breasts into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best flavor.

Preheat the Oven

Remove the chicken from the marinade and place it skin-side up in a large baking dish. Discard any remaining marinade.

Arrange Chicken in Baking Dish

Bake the chicken in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

Bake the Chicken

Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Garnish and Serve

Fresh lemon juice

Dried oregano

Bone-in chicken thighs

Bone-in chicken breasts

Preheat the oven to 375°F (190°C). Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

Prepare the Chicken

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing down to adhere.

Coat the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown. Remove and set aside.

Fry the Chicken

In the same skillet, add minced garlic and sauté for about 30 seconds. Then, add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.

Make the Sauce

In a baking dish, spread a thin layer of the tomato sauce, then place the fried chicken on top. Spoon more sauce over the chicken and sprinkle with shredded mozzarella cheese.

Combine Chicken and Sauce

Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and golden.

Bake

Remove from oven, sprinkle with fresh chopped basil, and serve hot with pasta or on its own.

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese, grated

Canned crushed tomatoes

Mozzarella cheese, shredded

Fresh basil, chopped

Thinly slice the beef sirloin into strips, and season with salt, black pepper, and paprika. Slice the mushrooms and chop the onion and garlic.

Prepare the Ingredients

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

Cook the Noodles

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the beef strips and sear until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

Sear the Beef

In the same skillet, add the remaining olive oil and butter. Add the onions and garlic, sautéing until fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until softened, about 5 minutes.

Sauté the Vegetables

Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

Return the seared beef to the skillet and stir in the sour cream. Cook for an additional 2-3 minutes until heated through. Adjust seasoning with salt and pepper if necessary.

Combine Ingredients

Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.

Beef sirloin

Mushrooms

Onion

Garlic

Beef broth

Sour cream

Flour

Butter

Egg noodles

Season the beef chuck roast generously with salt and black pepper on all sides.

Prepare the Beef

In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the beef roast for about 3-4 minutes on each side until browned. Remove from skillet and set aside.

Slice the onion into thin rings and mince the garlic cloves.

Chop the Vegetables

In a slow cooker, combine the seared beef, sliced onion, minced garlic, beef broth, thyme, and bay leaf. Stir to mix well.

Combine Ingredients in Slow Cooker

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.

Cook the Roast

Once cooked, remove the beef from the slow cooker and shred it using two forks.

Shred the Beef

Cut the French rolls in half and place shredded beef inside each roll. Optionally, top with a slice of provolone cheese and a tablespoon of horseradish sauce.

Prepare the Rolls

Strain the liquid from the slow cooker to serve as au jus. Serve the sandwiches with a small bowl of au jus for dipping.

Serve with Au Jus

Beef Chuck Roast

Beef Broth

French Rolls

Black Pepper

Thyme

Bay Leaf

Provolone Cheese

Horseradish Sauce

In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, milk, eggs, ketchup, Worcestershire sauce, salt, black pepper, garlic powder, and dried oregano.

Mix Ingredients

Use your hands or a spoon to mix the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Combine Thoroughly

Transfer the mixture to a loaf pan or shape it into a loaf on a lined baking sheet.

Shape the Meatloaf

Spread a thin layer of ketchup over the top of the meatloaf for added flavor and moisture.

Top with Ketchup

Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C).

Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.

Rest and Serve

Ground beef

Onion, finely chopped

Milk

Ketchup

Worcestershire sauce

Garlic powder

In a medium bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix gently until just combined, then form into a patty approximately 1/2 inch thick.

Form the Patty

Heat a skillet over medium-high heat. Once hot, add the patty to the skillet and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness.

Cook the Patty

In the same skillet used for the patty, reduce the heat to medium and add the sliced onion. Cook for about 5-7 minutes, stirring occasionally, until the onions are soft and golden brown.

Caramelize the Onion

On one slice of rye bread, place one slice of Swiss cheese, followed by the cooked patty, the caramelized onions, and then the second slice of Swiss cheese. Top with the other slice of rye bread.

Assemble the Sandwich

Spread butter on the outer sides of the sandwich. Place the sandwich back in the skillet over medium heat. Grill for about 3-4 minutes on each side or until the bread is toasted and the cheese is melted.

Grill the Sandwich

Rye bread

Swiss cheese

Using a fork, shred the cooked chicken breast into small, bite-sized pieces and place it in a large mixing bowl.

Shred the Chicken

Add the mayonnaise, finely chopped celery, halved red grapes, slivered almonds, chopped green onions, lemon juice, salt, and black pepper to the bowl with the shredded chicken. Mix well until all ingredients are combined and coated with mayonnaise.

Mix the Ingredients

Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.

Chill the Salad

While the chicken salad is chilling, prepare your bread by toasting it lightly if desired.

Prepare the Bread

Layer a lettuce leaf on one slice of bread, followed by a generous scoop of the chicken salad, and top with a slice of tomato. Cover with another slice of bread.

Repeat the assembly process for the remaining slices of bread until all sandwiches are made.

Repeat

Cut the sandwiches in half if desired, and serve immediately or store in the refrigerator until ready to serve.