CHURCH TEA

Buffalo Wings

Nuggets

Taco Catfish Salad

Cheese Chicken Burgers

Fish Shrimp & Fries

Fried Chicken

Chicken Waffles

LARGE SIDES

SMALL SIDES

YELLOW CAKE WITH CARMELICING

CHOCALATE CAKE

HONEY BUN CAKE

STRAWBERRY CAKE

TACO SALADS

CHICKEN & WAFFLES

FRIED SHRIMP

CHICKEN T'ENDERS

HEESEBURGERS & FRIES

PARTY WINGS

FRIED PORK CHOPS

WHITING

CATFISH NUGGETS

CATFISH

Pour 12 cups cold water into a large stockpot or kettle. Bring to a rolling boil over high heat.

Bring water to boil and steep

Remove pot from heat and add 6 black tea bags, 6 whole cloves and 6 allspice berries (if using). Cover and steep for 10 minutes for a strong brew (12 minutes for very strong).

After steeping, carefully remove and discard tea bags and whole spices. Stir in 3 tablespoons granulated sugar while tea is still hot so it dissolves evenly. Taste and adjust sweetness as desired (add up to 1 tablespoon more if preferred).

Slice 1 lemon into thin rounds; add 4–6 slices directly to the hot tea to infuse a gentle citrus note, reserving a few wedges for serving.

If serving warm: warm 2 cups whole milk (and 1 cup evaporated milk, if using) gently in a small saucepan until steaming but not boiling. Pour milk into individual cups or into a warmed large teapot or serving pitcher.

To compose each cup: fill cup 2/3 with hot brewed tea and top with warmed milk to taste (about 1/4 to 1/3 cup milk per 8-oz cup). Stir gently to combine. Optionally dust with a light sprinkle (about 1/8 teaspoon) of ground cinnamon.

Allow the brewed tea to cool to room temperature (about 30–40 minutes). Refrigerator chill for at least 1 hour. Fill glasses with ice, pour chilled tea about 3/4 full, add cold milk or evaporated milk to taste (about 2–3 tablespoons per glass), stir and garnish with lemon wedge and mint sprig.

If serving iced (Church Tea over ice)

Serve with lemon wedges and sugar cubes on the side so guests can add more citrus or sweetness. Offer extra milk or evaporated milk and a small bowl of ground cinnamon for individual dusting.

Leftover tea: store cooled brewed tea (without milk) in a sealed container in the refrigerator up to 4 days. Add fresh milk when serving.

black tea bags (Assam or English Breakfast)

water

granulated sugar

lemon (sliced)

whole cloves

allspice berries (optional)

whole milk (or half-and-half)

evaporated milk (optional, for creaminess)

ground cinnamon (for dusting)

ice (if serving chilled)

lemon wedges

fresh mint sprigs

sugar cubes (for serving)

Pat the wings completely dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock.

Trim & dry

Place wings in a large bowl. Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp baking powder over wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Refrigerate uncovered for 1 hour (or up to 8 hours) to dry the skin and let the seasoning penetrate.

Preheat oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C) and reduce cook time as noted below.

Place the baking sheet with the wings (still on the wire rack) in the preheated oven. Roast for 35–45 minutes, flipping once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Smaller wings may be done in 30–35 minutes; larger may need up to 45 minutes.

If using an air fryer, cook wings in a single layer at 400°F (200°C) for 20–25 minutes, shaking the basket every 6–8 minutes for even browning.

Remove wings from oven or air fryer and let rest 2 minutes while you prepare the sauce.

In a medium saucepan over low heat, combine 1 cup hot sauce, 4 tbsp unsalted butter, 1 tsp honey, 1 tsp apple cider vinegar and 1 tsp Worcestershire sauce.

Whisk continuously until butter melts and sauce is smooth and slightly thickened, 2–3 minutes. Taste and season with 1 tsp extra hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper as desired.

Keep the sauce warm over very low heat or transfer to a heatproof bowl.

Place cooked wings in a large warm bowl. Pour most of the warm buffalo sauce over the wings (reserve 2–3 tbsp for serving) and toss vigorously until all wings are evenly coated. Use tongs for even coverage.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with celery sticks, carrot sticks and 1/2 cup blue cheese dressing or ranch on the side for dipping.

chicken wing sections (drumettes + flats)

salt

black pepper

garlic powder

baking powder (aluminum-free)

hot sauce (Frank's RedHot or similar)

unsalted butter

honey

apple cider vinegar

Worcestershire sauce

hot sauce (extra, optional)

celery sticks

carrot sticks

blue cheese dressing or ranch

chopped fresh parsley (optional)

Trim any excess fat from the chicken breasts. Cut breasts into 1 to 1.25-inch bite-sized nugget pieces so they cook evenly (about 24–30 pieces from 1 lb depending on size). Pat pieces dry with paper towels.

Prepare chicken

In a shallow bowl or plate combine the 3 tbs all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper; mix and set aside. This light flour layer helps the egg adhere.

Season flour

In a second shallow bowl whisk together the large egg with 1 tbs buttermilk until smooth. Stir in a pinch (about 0.25 tsp) of salt and 0.25 tsp black pepper.

Prepare egg wash

In a third shallow bowl, combine 1 cup breadcrumbs with 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Season breadcrumbs

Working in batches to avoid overcrowding, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, and finally press into the seasoned breadcrumbs to fully coat. Place coated pieces on a wire rack set over a baking sheet. Let rest 5–10 minutes to set the coating (helps adhere while frying).

Coat chicken

Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) to a depth of roughly 1/4–1/3 inch. Heat over medium heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 25–30 seconds. If you don't have a thermometer, keep heat medium and test with one piece.

Heat oil

Carefully add nuggets to the hot oil in a single layer without crowding (work in batches). Fry 2.5–3.5 minutes per side, flipping once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns evenly without burning (lower slightly if browning too fast).

Fry nuggets

Use a slotted spatula or tongs to remove cooked nuggets to a wire rack or paper towel–lined plate to drain. If cooking multiple batches, keep finished nuggets in a warm oven (200°F/95°C) on a baking sheet until all are done so they stay crisp.

Drain and keep warm

While nuggets cook, whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp honey, 1/2 tsp hot sauce (optional), and 1/2 tsp lemon juice in a small bowl until smooth. Taste and adjust balance (more honey for sweetness, more hot sauce for heat). Serve alongside hot nuggets.

boneless skinless chicken breasts

all-purpose flour

fine dry breadcrumbs (or panko, slightly crushed)

large egg

buttermilk

paprika

onion powder

vegetable oil (or canola/peanut) for shallow frying

mayonnaise

ketchup

hot sauce (optional)

lemon juice

Pat the catfish fillets dry with paper towels. Place on a plate and rub with 1 tablespoon olive oil.

Prep the catfish

In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Sprinkle the spice mix evenly over both sides of the fillets and gently press to adhere.

Let the seasoned fillets rest at room temperature for 10 minutes while you prepare the salad and dressing. Zest the lime and reserve zest for the salad (optional), then cut the lime in half for squeezing later.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat.

When oil is shimmering, add the fillets and cook without moving for 3–4 minutes until edges begin to brown and the underside has a golden crust.

Flip the fillets carefully and cook 2–4 minutes more, until the fish flakes easily with a fork and registers 140–145°F (60–63°C) at the thickest part. Cooking time will vary with thickness (thicker fillets may need up to 6 minutes after flipping).

Remove fillets to a cutting board, squeeze half the reserved lime over the fish, and let rest 3 minutes. Break into large flakes for topping the salads.

In a blender or using an immersion blender, combine Greek yogurt, mayonnaise, lime juice, olive oil, honey, cilantro, ground cumin, salt and pepper. Blend until smooth.

If dressing is too thick, add water 1 tablespoon at a time until you reach a pourable consistency (about 1 tablespoon). Taste and adjust salt or lime juice as needed.

Transfer dressing to a small bowl or jar and refrigerate until ready to use (can be made up to 24 hours ahead).

In a large mixing bowl, combine mixed salad greens, cherry tomatoes (halved), thinly sliced red onion, cooked corn, diced jalapeño (remove seeds for less heat), and chopped cilantro. Toss gently to combine.

Divide the dressed greens among 4 plates or two large shallow bowls (serves 2–4 depending on portion size).

Top each salad with flaked catfish pieces, sliced or diced avocado, tortilla strips or crushed chips, and a sprinkle of crumbled cotija or feta. Drizzle dressing over each salad (about 2–3 tablespoons per serving) or serve on the side.

Finish with a squeeze of remaining lime half over each salad and a light sprinkle of lime zest if reserved. Serve immediately so tortilla strips stay crisp.

catfish fillets

olive oil

chili powder

ground cumin

smoked paprika

kosher salt

lime

mixed salad greens (romaine + baby greens)

cherry tomatoes

red onion

yellow corn (cooked, or thawed if frozen)

jalapeño

cilantro leaves

avocado

tortilla strips or crushed tortilla chips

crumbled cotija or feta

Greek yogurt (or sour cream)

lime juice

cilantro (packed, leaves & tender stems)

water (to thin)

In a large bowl combine ground chicken, panko breadcrumbs, egg, grated Parmesan, shredded cheddar, chopped scallion, minced garlic, Dijon mustard, Worcestershire sauce, kosher salt, black pepper and optional smoked paprika and red pepper flakes if using. Mix gently with your hands or a spoon until ingredients are evenly combined — avoid overworking the meat to keep patties tender (about 20–30 gentle strokes).

Prepare and mix

Divide the mixture into 4 equal portions (about 4 ounces / 113 g each). Lightly wet your hands and form each portion into a round patty about 3.5–4 inches in diameter and about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Form patties

If time allows, place patties on a plate, cover, and refrigerate for 15–20 minutes to firm up — this helps them hold together while cooking.

Chill (optional)

Heat a large skillet or nonstick pan over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add patties (work in batches if necessary) and cook for 4–5 minutes on the first side without moving them, until a golden crust forms. Flip carefully and cook 3–4 minutes on the second side until the internal temperature reaches 165°F (74°C). During the last 1 minute of cooking, place a slice of cheddar or American cheese on each patty and cover the pan with a lid to melt the cheese.

Cook patties

While patties cook, spread softened butter on the cut sides of the burger buns. Place buns butter-side down in a separate dry skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast in a 375°F (190°C) oven for 3–4 minutes.

Toast buns

In a small bowl stir together mayonnaise and yellow mustard. Taste and adjust ratios to preference; add a pinch of salt or a dash of hot sauce if desired.

Prepare sauce

Spread a generous tablespoon of the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then a cheese-topped chicken patty, top with 1–2 tomato slices, a few red onion slices, and 2 pickle slices. Spread a little sauce on the top bun and close the burger.

Assemble burgers

If desired, sprinkle chopped fresh parsley over the patties or on the plate. Serve immediately with fries, salad, or your preferred side.

Garnish and serve

Ensure ground chicken reaches an internal temperature of 165°F (74°C) for food safety. If patties are browning too quickly before cooking through, lower the heat to medium-low and cover to finish cooking. Leftover cooked patties can be refrigerated for up to 3 days or frozen for up to 3 months (freeze between sheets of parchment).

ground chicken

panko breadcrumbs

grated Parmesan cheese

shredded cheddar cheese

finely chopped scallion (green onion)

minced garlic

Dijon mustard

freshly ground black pepper

olive oil (for cooking)

slices cheddar or American cheese

burger buns (toasted)

butter (softened, for toasting buns)

yellow mustard

tomato, sliced

lettuce leaves

red onion, thinly sliced

pickle slices

crushed red pepper flakes

fresh parsley, chopped (for garnish)

Wash and peel the russet potatoes. Cut into 1/4–1/2-inch matchstick fries. Place cut fries in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch.

After soaking, drain and rinse fries, then pat completely dry with a clean kitchen towel or paper towels.

Heat oil in a deep skillet or pot to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread turns golden in about 45–60 seconds. Fry the potatoes in batches for 3–4 minutes until soft but not brown. Remove to a paper towel–lined tray.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) while you cook the fish and shrimp.

While potatoes are soaking, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or relish, 1 tsp chopped capers (if using), 1 tbsp lemon juice, 1 tsp dried dill or parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until serving.

Pat the fish fillets dry with paper towels, then cut into serving-size pieces (~3–4 oz each). Pat the shrimp dry and, if large, butterfly slightly so they cook evenly.

Season the fish and shrimp lightly with 1 tsp salt and 1 tsp black pepper divided between them (use small pinch for shrimp). Squeeze half the lemon over the seafood and set aside for a few minutes.

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp black pepper. Gradually whisk in 1 cup cold beer or sparkling water until smooth; batter should be thick but pourable. Keep in the fridge for 10 minutes to stay cold.

Make batter

Set up a dredging station: bowl with 1 cup flour (for dredging) and a tray for battered seafood. Heat oil in a deep pot or fryer to 350–360°F (175–180°C) for fish. If using the same oil from fries, let it return to temperature.

Dredge each piece of fish lightly in the dredging flour, shaking off excess, then dip into the cold batter, allowing excess to drip off. Carefully lower into hot oil and fry in batches for 4–6 minutes depending on thickness, until golden and cooked through (internal temperature of fish ~145°F / 63°C). Remove to paper towels to drain.

For shrimp: dredge lightly in flour, dip in batter and fry for 1.5–2.5 minutes until batter is golden and shrimp are opaque and cooked through. Drain on paper towels.

Keep fried seafood warm on a rack set over a baking sheet in a 200°F (95°C) oven while remaining batches are cooked to preserve crispness.

Plate fries with the fried fish and shrimp. Sprinkle chopped parsley over the fish and fries and arrange lemon wedges on the side. Serve tartar sauce in a small ramekin alongside.

Optional: season with extra salt to taste and serve immediately while hot and crispy.

Church Tea

Buffalo Wings

Nuggets

Taco Catfish Salad

Cheese Chicken Burgers

Fish Shrimp & Fries

Fried Chicken

Chicken Waffles

Large Sides

Small Sides

Yellow Cake With Carmelicing

Chocalate Cake

Honey Bun Cake

Strawberry Cake

Taco Salads

Chicken & Waffles

Fried Shrimp

Chicken T'enders

Heeseburgers & Fries

Party Wings

Fried Pork Chops

Whiting

Catfish Nuggets

Catfish