Two Eggs

Bacon

Side Salad

Breakfast Potatoes

Fruit

Belgian Waffle and Three Chicken Tenders.

Chicken & Waffles

Southern Style Sausage Gravy Served Over a Butter Milk Biscuit.

Biscuits & Gravy

Fried Shrimp, House Fries, Cole Slaw, Tarter or Cocktail.

Fried Shrimp

Scrambled Eggs, Chipotle Chicken, Potatoes, Peppers, Onions, and Cheddar Cheese with Salsa.

Scrambled Eggs

Topped with Maple Cayenne Butter and side of Syrup.

Belgian Waffle

Greek Yogurt and Fruit Salad Topped with Honey and Crushed Peanuts

Yogurt Parfait

Tossed In Ginger Vinaigrette. Shaved apples with Balsamic Vinaigrette.

Brussel Sprouts

Classic Pimento Cheese

Peanut Butter Cookies

Lettuce, Tomato, Cole Slaw, and Remoulade on French Bread

Fried Shrimp Po' Boy

Beer Batter Cod with House Fries, Cole Slaw, and Tarter or Cocktail Sauce

Fish and Chips

Iceberg Lettuce topped with Cherry Tomatoes, Bacon Crumbles, Blue Cheese, and Citrus Apricot Dill

Southern Wedge Salad

of Romaine, Grated Romano Cheese, Croutons with Caesar dressing

Heart Caesar

Bourbon Glazed Meat Loaf

Pork Tenderloin

Muga's Pimento Cheese

Shrimp Po Boy

Cookies

Iceberg Lettuce topped with Blue Cheese Crumbles and Cherry Tomatoes.

Wedge Salad

Gather all your ingredients: 2 eggs, salt, black pepper, and butter.

Prepare Ingredients

Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely, coating the bottom of the skillet.

Heat the Pan

Carefully crack the 2 eggs into the skillet, ensuring not to break the yolks.

Crack the Eggs

Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper evenly over the eggs.

Season the Eggs

Let the eggs cook for about 2-3 minutes until the whites are set but the yolks are still runny. For firmer yolks, cover the skillet with a lid and cook for an additional minute.

Cook the Eggs

Once cooked to your preference, gently slide the eggs out of the skillet onto a plate and serve immediately.

Serve

Eggs

Salt

Black Pepper

Butter

Collect all the ingredients needed for cooking bacon, including the optional seasoning if desired.

Gather Ingredients

Preheat your oven to 400°F (200°C) to ensure even cooking.

Preheat Oven

Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet if available.

Prepare Baking Sheet

Lay the bacon strips in a single layer on the wire rack or directly on the foil-lined baking sheet. Ensure the strips do not overlap.

Arrange Bacon

Sprinkle black pepper, brown sugar, or drizzle maple syrup over the bacon strips according to your taste preferences.

Season Bacon (Optional)

Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the bacon is crispy and golden brown. Check for doneness at the 15-minute mark.

Bake the Bacon

Once cooked, remove the bacon from the oven and transfer it to a plate lined with paper towels to drain excess grease. Serve hot.

Drain and Serve

Brown Sugar

Maple Syrup

Rinse the mixed greens thoroughly under cold water. Shake off excess water or use a salad spinner to dry them.

Wash and Prepare Greens

Halve the cherry tomatoes. Peel the cucumber, slice it in half lengthwise, and then cut it into half-moon shapes. Peel and julienne the carrot into thin strips.

Chop Vegetables

In a large salad bowl, combine the prepared mixed greens, cherry tomatoes, cucumber, and carrot. Add crumbled feta cheese, olives, and thinly sliced red onion on top.

Add Toppings

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined and emulsified.

Prepare the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately.

Combine and Toss

Mixed greens (e.g., lettuce, spinach, arugula)

Cherry tomatoes

Cucumber

Carrot

Feta cheese, crumbled

Olives (black or green)

Red onion, thinly sliced

Olive oil

Balsamic vinegar

Honey

Black pepper

Wash and peel the Russet potatoes. Cut them into bite-sized cubes, about 1-inch in size, and place them in a large bowl.

Prep the Potatoes

Dice the red bell pepper and yellow onion. Mince the garlic cloves and set all the prepared vegetables aside.

Prep the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cubed potatoes and season with salt, black pepper, paprika, and dried oregano. Stir well to coat.

Cook the Potatoes

Cook the potatoes for about 10-15 minutes, stirring occasionally, until they start to brown. Add the diced red bell pepper, yellow onion, and minced garlic to the skillet. Stir to combine and continue to cook for an additional 5-7 minutes, or until the onions become translucent and the potatoes are tender.

Sauté the Vegetables

Once cooked, remove the skillet from heat. Chop the fresh parsley and slice the green onions. Sprinkle both over the cooked potatoes before serving. Enjoy your breakfast potatoes hot!

Garnish and Serve

Russet potatoes

Red bell pepper

Yellow onion

Garlic

Paprika

Dried oregano

Fresh parsley

Green onions

Rinse the strawberries under cold water, remove the green tops, and slice them into halves or quarters depending on their size.

Prepare the Strawberries

Rinse the blueberries under cold water and set aside; there is no need to cut them.

Prepare the Blueberries

Peel the banana and slice it into thin rounds.

Prepare the Banana

Peel the kiwi with a knife or a vegetable peeler, then slice it into rounds or wedges.

Prepare the Kiwi

In a large bowl, combine the prepared strawberries, blueberries, banana slices, and kiwi. Gently toss the fruit together to mix them evenly.

Mix the Fruit

Drizzle the honey over the mixed fruit and gently toss again to coat the fruit evenly with honey.

Add Honey

Chop the mint leaves finely and sprinkle them over the fruit mixture for added flavor and garnish.

Garnish with Mint

Strawberries

Blueberries

Banana

Kiwi

Mint Leaves

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry mixture. Stir gently until just combined; do not overmix. Let the batter rest for 5 minutes.

Combine Wet and Dry Ingredients

Preheat a waffle iron according to manufacturer's instructions. Pour enough batter into the waffle iron to cover the surface. Close the lid and cook until golden brown, about 5 minutes. Repeat with remaining batter.

Cook Waffles

Cut the chicken breast into strips, about 1 inch wide.

Prepare Chicken

In three separate bowls, place flour (seasoned with salt, black pepper, garlic powder, and onion powder), beaten eggs, and bread crumbs.

Setup Breading Stations

Coat each chicken strip in flour, then dip into the beaten eggs, and finally coat with bread crumbs. Press the crumbs onto the chicken to ensure they stick.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken tenders in batches for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Place a waffle on each plate, top it with three chicken tenders.

Plate the Dish

Serve with maple syrup and a pat of butter on top of the waffle.

All-purpose flour

Baking powder

Sugar

Milk

Vegetable oil

Vanilla extract

Chicken breast

Flour

Cornstarch

Bread crumbs

Garlic powder

Onion powder

Vegetable oil (for frying)

Maple syrup

Preheat the Oven

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Whisk together until well mixed.

Add 0.5 cups of cold unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Cut in the Butter

Pour in 0.75 cups of buttermilk and 3 tablespoons of milk into the dry mixture. Stir gently until just combined, being careful not to overmix.

Add Buttermilk

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits.

Shape the Biscuits

Place the biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown.

Bake the Biscuits

In a large skillet over medium heat, add 1 pound of ground sausage. Cook until browned and crumbled, about 5-7 minutes.

Cook the Sausage

Sprinkle 0.25 cups of all-purpose flour over the cooked sausage and stir to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.

Make the Roux

Slowly pour in 2 cups of milk while continuously stirring to avoid lumps. Add 1 teaspoon of black pepper, 0.5 teaspoon of salt, and 0.25 teaspoon of red pepper flakes. Stir until the gravy thickens, about 5-10 minutes.

Add Milk and Spices

Once the gravy is thickened, serve it immediately over the freshly baked biscuits.

all-purpose flour

baking powder

baking soda

salt

cold unsalted butter

buttermilk

milk

ground sausage

black pepper

red pepper flakes

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

Prepare the Shrimp

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

Make the Batter

Dip each shrimp into the egg mixture, then into the flour mixture, ensuring they are well coated.

Coat the Shrimp

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

Heat the Oil

Carefully add the coated shrimp to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

Wash and peel the russet potatoes. Cut them into thin strips for fries.

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain the potatoes and pat them dry. Fry in batches for about 5-7 minutes or until golden brown. Remove and drain on paper towels. Sprinkle with salt immediately.