Take Out

Dine in

Country fried and topped with country or brown gravy with mashed potatoes and choice of vegetables.

Country Fried

Enchilada style burrito or chimichanga smothered in adobe sauce or chili verde, with cheddar cheese and sour cream.

Carnitas Pork Burrito or Chimichanga

Hand battered and fried golden brown served with mashed potatoes, choice of vegetable, and topped with country gravy.

Boneless Chicken Breast

PB&J

Chowder or Chili

Chocolate Milk

Soup of the Day

Kids Drink

Milk

Apple or Cranberry Juice

Iced Tea

Fresh Squeezed Orange Juice

Sweet Tea

Hot Chocolate

Coffee

Soft Drinks

Sangrias

Mimosas

Wine

Beer

Classic recipe of beef tips simmered in sautéed onions and mushroom cream sauce served with egg noodles.

Beef Stroganoff

Choice of (2) cheeses: American, Swiss, Provolone, Jack or Cheddar.

Cheese

Rinse 2 cups of rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 4 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is fluffy.

Cook the Rice

Chop the bell peppers and onion into bite-sized pieces. Mince the garlic and ginger.

Prepare Vegetables

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent. Then, add the bell peppers, garlic, and ginger, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Add the cooked chicken to the skillet with the vegetables. Pour in 4 tablespoons of soy sauce and stir well to combine all ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Add Chicken and Sauce

Serve the stir-fry over the cooked rice. Garnish with chopped green onions, sesame seeds, and add hot sauce or chili flakes if desired.

Finish and Serve

Cooked Chicken

Bell Peppers

Onion

Soy Sauce

Garlic

Ginger

Sesame Oil

Rice

Green Onions

Hot Sauce

Sesame Seeds

Chili Flakes

In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper to create a marinade. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Marinate Chicken

Preheat the grill or a skillet over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes on each side, or until cooked through and juices run clear. Let rest for a few minutes before slicing.

Cook Chicken

While the chicken is cooking, trim the asparagus and toss it with a little olive oil, salt, and pepper. Add asparagus and cherry tomatoes to the grill or a separate skillet and cook for 5-6 minutes, until tender and slightly charred.

Prepare Asparagus and Tomatoes

In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid has been absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Cook Quinoa

Chop green onions and crumble feta cheese. Stir both into the cooked quinoa for added flavor and texture.

Prepare Green Onions and Feta

Chicken Breast

Olive Oil

Fresh Rosemary

Lemon Juice

Salt

Black Pepper

Asparagus

Cherry Tomatoes

Quinoa

Vegetable Broth

Green Onion

Feta Cheese

In a shallow bowl, mix together the flour, salt, black pepper, and garlic powder.

Prepare the Breading

In another bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Mixture

Dredge each piece of cube steak in the flour mixture, dip into the egg mixture, and then back into the flour mixture to coat thoroughly.

Coat the Steaks

In a large skillet, heat the oil over medium-high heat. Fry the coated steaks for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Steaks

Peel and cut the russet potatoes into quarters. Place them in a large pot and cover with water.

Prepare the Potatoes

Bring the water to a boil and cook the potatoes for about 15-20 minutes or until tender when pierced with a fork.

Cook the Potatoes

Drain the potatoes and return to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

In a saucepan over medium heat, add the flour. Stir continuously for 2-3 minutes until lightly browned.

Make the Roux

Gradually whisk in the milk, stirring continuously to prevent lumps from forming.

Add Milk

Add salt and black pepper to taste. If using, add the cooked sausage and stir until heated through.

Season the Gravy

Wash and trim the green beans and carrots. You can steam or boil them until tender, about 5-7 minutes.

Prepare the Vegetables

Season the vegetables with a little salt and pepper before serving.

Season and Serve

beef cube steak

all-purpose flour

eggs

milk

salt

black pepper

garlic powder

oil for frying

russet potatoes

butter

cooked sausage (optional)

green beans

carrots

In a slow cooker, add the pork shoulder, garlic cloves (minced), onion (chopped), cumin, oregano, salt, black pepper, orange juice, lime juice, and bay leaves.

Prepare the Pork

Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves.

Shred the Pork

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

Prepare the Tortillas

On each tortilla, layer approximately 1 cup of shredded pork, 1/2 cup of cheddar cheese, and a dollop of sour cream.

Fill the Tortillas

Fold in the sides of the tortilla and then roll it from the bottom up to enclose the filling tightly.

Wrap the Burritos

In a baking dish, pour a layer of adobo sauce or chili verde sauce.

Prepare the Sauce

Place the wrapped burritos seam-side down into the baking dish on top of the sauce.

Place Burritos

Pour additional sauce over the burritos and sprinkle with remaining cheddar cheese.

Top with Sauce and Cheese

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

Pork shoulder (butt)

Garlic cloves

Cumin

Oregano

Black pepper

Orange juice

Lime juice

Bay leaves

Flour tortillas

Cheddar cheese

Sour cream

Adobo sauce

Chili verde sauce

Season the boneless chicken breasts with salt and black pepper on both sides.

Prepare Chicken

In one bowl, place the all-purpose flour. In another bowl, whisk together the eggs and milk until well combined. In a third bowl, place the breadcrumbs.

Batter Setup

Dip each seasoned chicken breast first in the flour, then in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Battering Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the battered chicken breasts and fry for about 5-7 minutes on each side or until they are golden brown and cooked through. Remove and let drain on paper towels.

Frying Chicken

Peel and cut the potatoes into chunks. Place them in a large pot and cover with cold water. Add salt.

Prepare Potatoes

Bring the pot to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash Potatoes

Steam or boil the green beans or broccoli until tender, about 5-7 minutes. Season with salt and pepper to taste.

Cook Vegetables

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.

Make Gravy

Slowly whisk in chicken broth, ensuring there are no lumps. Bring to a simmer and cook until thickened, about 5 minutes.

Add Chicken Broth

Season the gravy with salt and black pepper to taste. Remove from heat.

Season Gravy

Boneless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Vegetable oil

Potatoes

Butter

Green beans or broccoli

Chicken broth

Collect all the ingredients you will need: bread, peanut butter, and jam.

Gather Ingredients

Take one slice of bread and use a butter knife to spread 2 tablespoons of peanut butter evenly on one side.

Spread Peanut Butter

Take the second slice of bread and spread 2 tablespoons of fruit jam or jelly evenly on one side.

Spread Jam

Carefully place the slice of bread with peanut butter on top of the slice with jam, peanut butter side facing the jam side.

Assemble the Sandwich

If desired, cut the sandwich diagonally or vertically into halves for easier eating.

Cut the Sandwich (Optional)

Bread slices

Peanut butter

Fruit jam or jelly

In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables are soft.

Sauté Vegetables

Stir in the cubed potatoes and cook for an additional 3-4 minutes.

Add Potatoes

Pour in the vegetable or chicken broth, bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

Add Broth

Once the potatoes are tender, add the canned beans, frozen corn, and cooked chicken or shrimp if using. Stir well.

Add Proteins

Add cumin, chili powder, oregano, salt, and pepper. Mix thoroughly and let it simmer for an additional 10 minutes.

Seasoning

If you are making chowder, stir in the heavy cream and milk at this point. Allow it to simmer for another 5 minutes.

For Chowder Version

Remove from heat and stir in chopped fresh parsley. Adjust seasoning to taste.