Wet Burrito Special!

Philly Cheesesteak Special

Lobster Mac

Smoked Salmon Burger

Fat Tuesday Tacos

BBQ Shrimp Po' Boy

Burnt End Topped Mac N Cheese

Burnt End Deviled Eggs

Taco Tuesday

In a large skillet, heat olive oil over medium heat. Add chopped onions and bell peppers, sauté until softened. Add ground beef and taco seasoning. Cook until the beef is browned and fully cooked, about 7-10 minutes. Drain excess fat.

Cook the Beef

Lay out flour tortillas. Spread a layer of refried beans in the center, followed by the beef mixture, and sprinkle shredded cheese on top. Roll the tortillas tightly to form burritos.

Prepare the Burritos

Place each burrito seam side down in a baking dish. Pour enchilada sauce over the burritos, making sure they are well covered. Sprinkle any remaining cheese on top.

Assemble the Burritos

Preheat your oven to 350°F (175°C). Bake the burritos for 15-20 minutes until heated through and the cheese is melted.

Bake the Burritos

Remove from the oven and let cool slightly. Top with sour cream, sliced black olives, and fresh cilantro before serving.

Serve

Flour Tortillas

Ground Beef

Refried Beans

Shredded Cheese (Cheddar or Mexican Blend)

Enchilada Sauce

Chopped Onions

Chopped Bell Peppers

Sour Cream

Olive Oil

Taco Seasoning

Salt

Black Olives (sliced)

Fresh Cilantro (chopped)

Thinly slice the ribeye steak, onion, green bell pepper, and mushrooms.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Cook until softened, about 5-7 minutes. Season with salt and black pepper.

Cook the Vegetables

Push the vegetables to one side of the skillet and add the sliced ribeye steak. Cook until the steak is browned and cooked through, about 3-4 minutes. Mix the steak with the vegetables.

Cook the Steak

Place the provolone cheese slices on top of the steak and vegetable mixture. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese is melted.

Melt the Cheese

Split the hoagie rolls and fill them with the cheesesteak mixture. Serve hot and enjoy!

Assemble the Sandwiches

Ribeye steak, thinly sliced

Onion, thinly sliced

Green bell pepper, thinly sliced

Mushrooms, sliced

Provolone cheese, sliced

Hoagie rolls

Olive oil

Black pepper

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and whisk for about 1 minute, until golden. Gradually add the milk, whisking constantly until the mixture is smooth and thickened, about 5-7 minutes.

Make the Cheese Sauce

Remove the pot from heat and stir in the cheddar cheese and half of the Parmesan cheese. Mix until melted and creamy. Season with salt, black pepper, and paprika.

Add the Cheeses

Fold in the cooked macaroni and lobster meat into the cheese sauce until evenly coated.

Combine with Lobster and Pasta

Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish, sprinkle the remaining Parmesan cheese on top, and bake for 20-25 minutes until bubbly and golden.

Transfer and Bake

Lobster meat

Elbow macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Parmesan cheese, grated

Paprika

In a mixing bowl, combine the smoked salmon, cream cheese, chopped dill, lemon juice, salt, and black pepper. Mix until well combined and set aside.

Prepare the Salmon Mixture

Slice the whole wheat burger buns in half. On the bottom half of each bun, spread a generous amount of the salmon mixture. Top with arugula or spinach, tomato slices, red onion slices, and capers.

Assemble the Burger

Drizzle olive oil over the toppings, then place the top half of the bun on each burger. Press down gently to secure.

Finish the Burger

Serve immediately with a side of your choice. Enjoy your delicious smoked salmon burger!

smoked salmon fillets

cream cheese

fresh dill, chopped

lemon juice

whole wheat burger buns

arugula or spinach

tomato, sliced

red onion, thinly sliced

capers

olive oil

salt

black pepper

In a large pot or slow cooker, heat olive oil over medium heat. Season the pork shoulder with salt and black pepper. Sear the pork on all sides until browned, about 4-5 minutes per side.

Prepare the Pork

Add the blackberry preserves and BBQ sauce to the pot with the pork. Cover and cook on low for about 6-8 hours, or until the pork is tender and shreds easily with a fork.

Cook the Pork

While the pork is cooking, chop the red onion, cilantro, and slice the limes into wedges.

Prepare Taco Fillings

Once the pork is done cooking, remove it from the pot and shred it using two forks. Mix the shredded pork with the sauce in the pot.

Shred the Pork

Fill each taco shell with the shredded pork mixture. Top with red onion, cilantro, and a squeeze of lime juice.

Assemble Tacos

pork shoulder

blackberry preserves

bbq sauce

taco shells

red onion

cilantro

lime

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, paprika, cayenne pepper, Worcestershire sauce, lemon juice, salt, and black pepper. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.

Cook the Shrimp

Toast the hoagie rolls lightly. Divide the cooked shrimp evenly between the rolls. Top with shredded lettuce, sliced tomatoes, and a drizzle of remoulade sauce if desired. Serve immediately.

Assemble the Po' Boy

Large shrimp, peeled and deveined

Garlic, minced

Cayenne pepper

Worcestershire sauce

Lemon juice

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

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and continue to cook until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in the cheddar and monterey jack cheeses until melted and smooth. Season with salt, pepper, garlic powder, and paprika.

Add Cheese

Add the cooked macaroni to the cheese sauce and stir until well combined.

Combine Pasta and Sauce

Spoon the mac and cheese into a serving dish and top generously with burnt ends.

Top with Burnt Ends

elbow macaroni

cheddar cheese, shredded

monterey jack cheese, shredded

milk

butter

all-purpose flour

garlic powder

paprika

Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.

Boil the Eggs

Once the eggs have cooled, peel them and cut in half lengthwise. Remove the yolks and place them in a bowl. Add mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper. Mash together until smooth.

Prepare the Filling

Fold in the chopped burnt ends and chives into the yolk mixture. Mix until well combined.

Add Burnt Ends

Spoon or pipe the yolk mixture back into the egg whites. Garnish with additional chives if desired.

Fill the Eggs

Chill in the refrigerator for at least 30 minutes before serving. Enjoy your burnt end deviled eggs!

large eggs

mayonnaise

Dijon mustard

smoked paprika

burnt ends (chopped)

chives (finely chopped)

If not already done, smoke the pork until tender and shred it into pieces.

In a skillet over medium heat, lightly warm the corn tortillas until pliable, about 30 seconds on each side.

Warm the Tortillas

On each tortilla, layer some shredded smoked pork, diced onion, cilantro, sliced jalapeños, and a squeeze of lime juice.