Hand cut, tenderized, and breaded to order.

Chicken Fried Chicken

A selection of delicious pastries and muffins.

Assorted Pastries & Homemade Muffins

Broasted Chicken

Spanish Rice

Pasta Salad

BBQ Double Baked Beans

Seasoned Prime Rib

Large Sausage Links

Fresh Baked Dinner Rolls with Butter

Cheesy Au Gratin Potatoes

Award Winning Potato Salad

Chicken Fried Steak

Rice Pilaf

Tossed Green Dinner Salad

BBQ Pulled Pork

Refried Beans

Mac Salad

Classic comfort food with macaroni and cheese.

Macaroni and Cheese

Slow Roasted Roast Beef

Real Idaho Breakfast Potatoes

Soft and flaky biscuits made from scratch.

Homemade Buttery Biscuits

Thick hand cut Ham

Creamy Country Coleslaw

Coffee & Juice Bar

Begin by tenderizing the chicken breasts to about 1/2 inch thickness. You can use a meat mallet or rolling pin for this. Season the chicken with salt and pepper.

Prepare the Chicken

Place the seasoned chicken breasts in a bowl or zip-top bag and cover them with buttermilk. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate in Buttermilk

In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Breading

In another bowl, beat the eggs. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, dip in the egg, then back in the flour mixture, pressing to ensure a good coating.

Set Up the Breading Station

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded chicken into the oil. Fry in batches until golden brown and cooked through, about 4-5 minutes per side.

Fry the Chicken

Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil. Serve hot with your choice of side.

Drain and Serve

Boneless, skinless chicken breasts

Buttermilk

All-purpose flour

Cornstarch

Salt

Black pepper

Paprika

Garlic powder

Onion powder

Eggs

Vegetable oil

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the Pastry Dough

Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place on a baking sheet lined with parchment paper. Fill the center with a spoonful of fruit preserves.

Shape the Pastries

Preheat the oven to 375°F (190°C). Bake for 15-20 minutes or until golden brown. Allow to cool before serving.

Bake

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the blueberries.

Prepare the Muffin Batter

Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it. Fill each muffin cup about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake the Muffins

Butter

Granulated sugar

Milk

Baking powder

Vanilla extract

Fruit preserves (for filling)

Brown sugar

Baking soda

Blueberries (fresh or frozen)

In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In another bowl, mix together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Stir until well combined.

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

Heat the Oil

Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring a good coating.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).

Remove the chicken from the oil and drain on paper towels. Let rest for a few minutes before serving.

Whole chicken (cut into pieces)

Vegetable oil (for frying)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until soft, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Sauté the Vegetables

Add the long-grain white rice to the skillet, stirring to coat the rice in the oil and vegetables. Toast the rice for 2-3 minutes until it starts to turn golden.

Add the Rice

Stir in the diced tomato, cumin, paprika, salt, and pepper. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.

Season and Simmer

If using, stir in the green peas during the last 5 minutes of cooking. Once done, fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Finish and Serve

Long-grain white rice

Olive oil

Onion, chopped

Garlic, minced

Bell pepper, diced

Tomato, diced

Chicken or vegetable broth

Ground cumin

Green peas (optional)

Fresh cilantro, chopped (for garnish)

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Cook Pasta

While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.

Prepare Vegetables

In a large bowl, combine the cooled pasta, prepared vegetables, black olives, and feta cheese.

Mix Ingredients

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

Make Dressing

Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if needed.

Combine Salad

Garnish with chopped fresh parsley before serving. Enjoy!

Garnish and Serve

Pasta (e.g., rotini or penne)

Cherry tomatoes, halved

Cucumber, diced

Red bell pepper, diced

Red onion, finely chopped

Black olives, sliced

Feta cheese, crumbled

Red wine vinegar

Dried oregano

Fresh parsley, chopped

Prepare the Oven

In a skillet over medium heat, sauté the diced onion and green bell pepper until they are soft, about 5-7 minutes.

Sauté Vegetables

In a large mixing bowl, combine the sautéed vegetables, canned baked beans, BBQ sauce, brown sugar, smoked paprika, garlic powder, salt, black pepper, and crumbled bacon. Stir until well mixed.

Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 30 minutes.

Bake the Beans

After 30 minutes, remove the dish from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Add Cheese

Remove from the oven, sprinkle with chopped chives, and serve warm.

canned baked beans

BBQ sauce

brown sugar

yellow onion, diced

green bell pepper, diced

smoked paprika

garlic powder

salt

black pepper

bacon, cooked and crumbled

cheddar cheese, shredded

chives, chopped

Start by letting the prime rib roast sit at room temperature for about 1 hour before cooking. This ensures even cooking.

Prep the Rib Roast

Preheat your oven to 450°F (230°C). In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the olive oil all over the roast, then generously coat with the seasoning mixture.

Season the Roast

Place the seasoned prime rib on a roasting rack in a roasting pan. Roast at 450°F (230°C) for 20 minutes. Then lower the temperature to 325°F (165°C) and continue roasting for about 15-20 minutes per pound for medium-rare doneness.

Roasting

Once the internal temperature reaches 130°F (54°C) for medium-rare, remove the roast from the oven and cover it loosely with foil. Let it rest for at least 20-30 minutes before carving.

Rest the Roast

While the roast is resting, add beef broth to the roasting pan, scraping up any browned bits from the bottom. Simmer on the stovetop for about 10-15 minutes to reduce slightly.

Prepare the Au Jus

Slice the prime rib and serve with the prepared au jus and horsey sauce on the side.

Serve

Prime Rib Roast

Kosher Salt

Black Pepper

Garlic Powder

Onion Powder

Dried Thyme

Olive Oil

Beef Broth

Horse Radish Sauce

Soak the hog casings in water for at least 30 minutes before use. Rinse well and set aside.

Prepare the Casing

In a large bowl, combine ground pork and pork fat. Add garlic powder, onion powder, paprika, salt, black pepper, crushed red pepper flakes, and sage. Mix thoroughly.

Mix the Meat

Gradually add the water to the meat mixture, mixing with your hands until well combined and slightly sticky.

Add Water

Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overstuff. Twist sausages into links of your desired size, tying ends securely.

Stuff the Casings

Preheat a grill or skillet over medium heat. Cook the sausage links for about 15-20 minutes, turning occasionally until they reach an internal temperature of 160°F (71°C).

Cook the Sausages

Remove from heat and let rest for a few minutes before serving. Enjoy your savory large sausage links!

Ground pork

Pork fat (or beef fat)

Crushed red pepper flakes

Sage

Casing (hog casings preferred)

Water (for mixing)

In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture, warm milk, melted butter, and beaten egg. Mix until a dough forms.

Mix Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.

First Rise

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased baking dish.

Shape Rolls

Cover the rolls with a towel and let them rise for another 30 minutes until puffy.

Second Rise

Preheat Oven

Bake the rolls for 15-20 minutes until golden brown.

Remove from the oven and brush with melted butter. Serve warm with additional butter on the side.