Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Classique délicieux, croustillant grâce à ses croûtons et gourmande grâce à sa tendre volaille.

Salade César

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Two 40x beef with pork tomato sauce, coarse grated cheese

Grandma Grace's Meatballs

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Bread Sticks & Sauce

Salade françoise délicieuse et nourrissante

Salade Niçoise

Preheat your oven to 425°F (220°C) to ensure it is hot enough for cooking the wings.

Preheat the oven

In a large bowl, combine the chicken wings, baking powder, salt, and black pepper. Toss until the wings are evenly coated.

Prepare the chicken wings

Place the coated wings in a single layer on a baking sheet lined with parchment paper or a silicone mat.

Arrange the wings

Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and golden brown.

Bake the wings

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until they are well coated.

Toss the wings in buffalo sauce

In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.

Mix ranch ingredients

Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the ranch dressing

Serve the buffalo chicken wings hot with the chilled ranch dressing on the side for dipping.

Serve the wings

Chicken wings

Baking powder

Salt

Black pepper

Buffalo sauce

Mayonnaise

Sour cream

Buttermilk

Dried dill

Garlic powder

Onion powder

Gather all the ingredients needed for the mozzarella sticks, including mozzarella cheese, flour, eggs, breadcrumbs, and seasonings.

Prepare the Ingredients

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, salt, and black pepper.

Set Up Breading Stations

Dip each mozzarella stick first in the flour, then in the beaten eggs, and finally coat with the breadcrumb mixture. Ensure they are well-coated.

Bread the Mozzarella

Place the breaded mozzarella sticks on a baking sheet and chill in the freezer for at least 30 minutes to help them hold shape during frying.

Chill the Mozzarella Sticks

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

Heat Oil

Carefully add the chilled mozzarella sticks to the hot oil, frying in batches if necessary. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Mozzarella Sticks

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Stir in the crushed tomatoes, oregano, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Seasonings

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Stir in the chopped fresh basil just before serving for added flavor.

Add Fresh Basil

Mozzarella cheese sticks

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Oil for frying

Canned crushed tomatoes

Olive oil

Garlic, minced

Dried oregano

Sugar

Fresh basil, chopped

Preheat a grill or skillet over medium heat. Season the chicken breasts with olive oil, salt, and black pepper. Cook for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and allow to rest for 5 minutes before slicing.

Cook the Chicken

Preheat the oven to 400°F (200°C). In a bowl, toss the cubed baguette with olive oil, garlic powder, and salt. Spread the bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes or until golden brown and crispy, turning halfway through.

Prepare Croutons

In a bowl, combine mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic. Whisk until smooth. Season with salt and black pepper to taste.

Mix the Dressing

In a large salad bowl, chop the romaine lettuce and add it along with sliced chicken, cherry tomatoes, and croutons. Drizzle the dressing over the salad and toss gently to combine.

Combine Ingredients

Romaine lettuce

Cherry tomatoes

Boneless chicken breast

Baguette

Dijon mustard

Lemon juice

Worcestershire sauce

Garlic (minced)

Preheat Oven

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Dry them with a clean towel.

Wash and Dry Potatoes

Prick the potatoes a few times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

Bake Potatoes

Remove the potatoes from the oven and let them cool for about 10 minutes. Once cool enough to handle, cut each potato in half lengthwise.

Cool and Cut

Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato around the skin to maintain structure.

Scoop Out Flesh

Brush the inside of each potato skin with olive oil and season with salt and black pepper.

Season the Skins

Place the potato skins, cut side up, on a baking sheet. Bake in the oven for an additional 10-15 minutes, or until they are crispy and golden brown.

Bake Skins

Remove the crispy potato skins from the oven and sprinkle shredded cheddar cheese and crumbled bacon evenly over each skin.

Add Cheese and Bacon

Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Melt Cheese

Remove the loaded potato skins from the oven. Top with chopped green onions and serve immediately with a side of sour cream for dipping.

Garnish and Serve

Russet potatoes

Cheddar cheese, shredded

Bacon, cooked and crumbled

Green onions, chopped

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, minced garlic, chopped onion, parsley, salt, and black pepper. Mix until well combined.

Using your hands, form the mixture into meatballs, each about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet.

Form Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they are cooked through and browned on the outside.

Bake Meatballs

In a large saucepan over medium heat, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.

Cook Sauce

Pour in the canned crushed tomatoes, oregano, salt, black pepper, and sugar. Stir well to combine.

Bring the sauce to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.

Simmer Sauce

Once the meatballs are done baking, add them to the tomato sauce. Let them simmer together for an additional 10 minutes.

Combine and Heat

Serve the meatballs in tomato sauce, topped with coarse grated cheese. Enjoy!

Serve and Top

Ground beef

Ground pork

Onion, finely chopped

Parsley, chopped

Coarse grated cheese

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

Prepare the Dough

In a large mixing bowl, combine flour, salt, garlic powder, oregano, and black pepper. Stir in the yeast mixture and olive oil. Mix until a dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

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

First Rise

After the dough has risen, punch it down and roll it out into a rectangle. Cut into strips of your desired width for breadsticks.

Shape the Bread Sticks

Place the strips on a baking sheet lined with parchment paper. Cover and let rise for an additional 30 minutes.

Second Rise

Brush the breadsticks with olive oil and sprinkle grated Parmesan on top. Bake for 15-20 minutes until golden brown.

Bake the Bread Sticks

Stir in the crushed tomatoes, dried basil, salt, black pepper, and sugar (if using). Mix well.

Add Tomatoes

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20-30 minutes, stirring occasionally.

Taste and adjust seasoning as needed before serving.

Adjust Seasoning

Warm water

Active dry yeast

Parmesan cheese, grated

Dried basil

Sugar (optional)

Wash and dry the mixed greens. Chop the cherry tomatoes in half, slice the cucumber, and thinly slice the red onion.

Prepare the Salad Base

Drain the canned tuna and set aside. Hard-boil the eggs by placing them in boiling water for 9-12 minutes, then cool them in cold water, peel, and cut them into quarters. Blanch the green beans in boiling water for 3-5 minutes until tender, then cool them in cold water.

Prepare the Proteins

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, green beans, black olives, and capers.

Combine the Salad Ingredients

Add the drained tuna and quartered hard-boiled eggs on top of the salad.

Add Proteins

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