Home Style Cooking

Pin Builder

Homestyle chili with cheese and onions on request

Chili

Soup

6 oz. chicken breast, cottage cheese, tomato, and fruit

Lite Chicken Salad

Beef or chicken, lettuce, tomato, onion, cheddar cheese, sour cream, peppers, olives, and salsa

Taco Salad

Smaller portion of the original chef salad

Mini Chef Salad

Lettuce, ham, turkey, Swiss and American cheese, tomatoes, olives, and egg, served with crackers or roll

Chef Salad

Iced Coffee

Cappuccino

Orange Juice

Apple Juice

Buttermilk

Soft Drinks

Iced Tea

Lemonade

Milk

Hot Tea

Hot Chocolate

Decaf

Coffee

Cinnamon Roll

Sundae

Ask your server for today's selection: Apple, Cherry, Pumpkin, or Pecan (with ice cream, add additional cost)

Fruit Pies

Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Prepare the Chicken

Chop the onion, slice the carrots, and dice the potatoes into uniform pieces for even cooking.

Chop the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove and set aside.

Sear the Chicken

In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

Sauté the Aromatics

Add the sliced carrots, diced potatoes, and chicken broth to the pot. Stir in the dried thyme and rosemary. Bring the mixture to a simmer.

Add Vegetables and Broth

Return the seared chicken thighs to the pot, skin-side up, and ensure they are partially submerged in the broth. Cover and let simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.

Cook the Chicken

Taste the broth and adjust seasoning with additional salt and black pepper if needed. If desired, stir in chopped parsley before serving.

Finishing Touches

Chicken thighs, bone-in, skin-on

Olive oil

Garlic cloves, minced

Onion, chopped

Carrots, sliced

Potatoes, diced

Chicken broth

Dried thyme

Rosemary, fresh or dried

Salt

Black pepper

Fresh parsley, chopped

Lemon wedges

Place the pita bread on a clean cutting board. Spread 1/2 cup of hummus evenly over each piece of pita bread, leaving a small border around the edges.

Prepare the Base

Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and crumble the feta cheese. Slice the Kalamata olives in half and chop the fresh parsley.

Chop the Toppings

Start layering the toppings on the hummus-covered pita bread. Begin with a layer of diced cucumber, followed by cherry tomatoes, chopped red onion, crumbled feta cheese, halved Kalamata olives, and sprinkle with fresh parsley.

Layer the Toppings

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Drizzle the prepared dressing over the assembled toppings on each pita bread generously.

Drizzle the Dressing

Cut each pita bread into quarters or halves for easy serving. Enjoy your Pin Builder as a fresh, customizable meal!

Serve

Pita Bread

Hummus

Cucumber

Cherry Tomatoes

Red Onion

Feta Cheese

Kalamata Olives

Fresh Parsley

Olive Oil

Lemon Juice

Black Pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion is translucent.

Add the ground beef to the pot. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Meat

Stir in the chopped bell pepper and cook for an additional 2 minutes until slightly softened.

Add Vegetables

Add the canned diced tomatoes, drained kidney beans, tomato sauce, chili powder, ground cumin, salt, black pepper, and water to the pot. Stir well to combine.

Combine the Base Ingredients

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.

Simmer the Chili

Serve the chili hot in bowls. Offer toppings such as shredded cheese, chopped onions, and sour cream on the side for guests to add according to their preference.

Add Toppings

olive oil

onion, chopped

garlic, minced

ground beef

bell pepper, chopped

canned diced tomatoes

canned kidney beans, drained and rinsed

canned tomato sauce

chili powder

ground cumin

salt

black pepper

water

shredded cheese

chopped onions

sour cream

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

Stir in the minced garlic, salt, black pepper, and dried oregano. Cook for an additional 1-2 minutes until the garlic is fragrant.

Add Garlic and Spices

Pour in the vegetable broth and add the diced tomatoes along with the bay leaf. Stir well to combine all the ingredients.

Combine Broth and Tomatoes

Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together.

Simmer the Soup

Remove the bay leaf and stir in the chopped parsley. Taste the soup and adjust seasoning if necessary. Serve hot.

Finish and Serve

Carrots, diced

Celery, diced

Garlic, minced

Vegetable Broth

Tomatoes, diced

Bay Leaf

Dried Oregano

Fresh Parsley, chopped

In a skillet over medium heat, add olive oil. Season the chicken breast with salt and pepper. Once the oil is hot, place the chicken in the skillet. Cook for 5-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center.

Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks or chop it into bite-sized pieces.

Shred the Chicken

In a large bowl, combine the shredded chicken and cottage cheese. Mix well until the chicken is evenly coated with the cottage cheese.

Prepare the Salad Base

Chop the tomato into small pieces and add it to the chicken and cottage cheese mixture. Then, add the mixed fruit to the bowl and gently toss everything together.

Add Vegetables and Fruits

Drizzle lemon juice over the salad and add additional salt and pepper to taste. Toss everything gently to combine well.

Dress the Salad

Chicken Breast

Cottage Cheese

Tomato

Mixed Fruit (e.g., grapes, apple, berries)

In a large skillet over medium heat, add the ground beef or chicken. Cook until browned, breaking it apart with a spatula, about 7-10 minutes. Ensure it is cooked through and no longer pink.

Cook the Protein

While the meat is cooking, wash and chop the lettuce into bite-sized pieces. Dice the tomatoes and onion. Remove the seeds from the bell pepper and dice it. Slice the olives if they are whole.

In a large salad bowl, layer the chopped lettuce as the base. Top with the cooked meat, followed by diced tomatoes, onion, bell pepper, and olives.

Combine Ingredients

Sprinkle shredded cheddar cheese over the top, then add dollops of sour cream and salsa as desired.

Add Dairy and Condiments

Toss gently to combine all ingredients if desired, and serve immediately. Enjoy your taco salad!

Serve the Salad

Ground beef or chicken

Lettuce

Onion

Bell pepper

Olives

Cheddar cheese

Sour cream

Salsa

In a medium bowl, combine the romaine lettuce, halved cherry tomatoes, and diced cucumber. Toss gently to mix the ingredients evenly.

Layer the deli ham and turkey breast slices on top of the salad base. Slice the hard-boiled egg into quarters and arrange it on the salad.

Add Proteins

Sprinkle the cheddar cheese and feta cheese evenly over the salad.

Incorporate Cheese

Drizzle ranch dressing and balsamic vinaigrette over the top of the salad. Adjust the amount of dressing to taste.

Add olives and fresh parsley on top as a garnish for added flavor and presentation.

Garnish

Romaine lettuce

Cherry tomatoes

Deli ham

Turkey breast

Hard-boiled egg

Feta cheese

Ranch dressing

Balsamic vinaigrette

Fresh parsley

Wash and dry the lettuce leaves thoroughly. Tear them into bite-sized pieces and place them in a large salad bowl.

Prepare the Lettuce

Add the diced ham and turkey evenly over the lettuce.

Add Meats

Sprinkle the shredded Swiss and American cheeses over the meats in the salad bowl.

Incorporate Cheeses

Add the halved cherry tomatoes and sliced olives to the bowl.

Place the sliced hard-boiled eggs on top of the salad.

Finish with Eggs

Optionally, serve the salad with crackers or dinner rolls on the side for an added crunch.

Serve with Crackers or Rolls

Diced ham

Diced turkey

Swiss cheese, shredded

American cheese, shredded

Cherry tomatoes, halved

Sliced olives

Hard-boiled eggs, sliced

Crackers

Dinner rolls

In a large jar or pitcher, combine the coarse ground coffee and water. Stir gently to ensure all the coffee grounds are saturated.

Prepare the Coffee

Cover the jar or pitcher and let it steep at room temperature for 12 to 24 hours. The longer it steeps, the stronger the coffee will be.

Steep

After steeping, strain the coffee concentrate through a fine mesh sieve or a coffee filter into another jar or pitcher to remove the coffee grounds.

Strain

Take a tall glass and fill it with ice cubes to the top.

Fill Glass with Ice

Pour the brewed coffee concentrate over the ice until the glass is about two-thirds full.