Asparagus

Mashed Potatoes

Broccoli

Green Beans

Mac & Cheese

Onion Rings

Fries

50 Wings

20 Wings

10 Wings

6 Wings

4 Wings

Impossible Burger

Giardiniera Burger

Chicken Burger

Burger

Santa Fe Salad

Replay House Salad

Chicken & Waffle

Walleye

Shrimp & Grits

Catfish

Cajun Chicken Pasta

Stuffed Salmon

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

Preheat the Oven

Wash the asparagus under cold water and dry them with a clean towel. Trim off the woody ends (about 1-2 inches) of each spear.

Prepare the Asparagus

In a large mixing bowl, combine the trimmed asparagus, olive oil, minced garlic, salt, and black pepper. Toss until all the asparagus spears are well coated.

Season the Asparagus

Spread the seasoned asparagus in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the asparagus is tender and slightly crispy.

Roast in the Oven

In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the asparagus. Allow it to melt and become golden.

Add Parmesan Cheese

Remove the asparagus from the oven and let it cool for a minute. Serve hot as a side dish or appetizer.

Serve Hot

Fresh Asparagus

Olive Oil

Garlic

Salt

Black Pepper

Parmesan Cheese

Peel the potatoes and cut them into even-sized chunks, about 1-2 inches each.

Prepare the Potatoes

Place the potato chunks in a large pot, cover them with cold water, and add 1 tsp of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.

Boil the Potatoes

Once the potatoes are cooked, drain them in a colander, allowing them to sit for a minute to let excess water evaporate.

Drain the Potatoes

Return the drained potatoes to the pot. Use a potato masher or fork to mash the potatoes to your desired consistency.

Mash the Potatoes

While the potatoes are still hot, add 1 cup of butter and 1 cup of milk to the pot. Mix thoroughly until the butter is melted and everything is well combined.

Add Butter and Milk

Add 1 tsp of salt, 0.5 tsp of black pepper, and 1 tsp of garlic powder to the mashed potatoes. Mix well to incorporate the seasonings. Adjust seasoning to taste.

Season the Potatoes

If desired, stir in 2 tablespoons of chopped chives for added flavor and color. Serve warm as a delicious side dish.

Garnish and Serve

Potatoes

Butter

Milk

Garlic Powder

Chives (optional)

Rinse the broccoli florets under cold water. Trim the ends of the stems and cut the florets into bite-sized pieces.

Wash and Cut Broccoli

Peel the garlic cloves and mince them finely using a knife or a garlic press.

Mince Garlic

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute, until it becomes fragrant (be careful not to burn it).

Sauté Garlic

Add the broccoli florets to the skillet, stirring to coat them in the garlic and oil.

Add Broccoli

Sprinkle the salt and black pepper over the broccoli. Stir well.

Season

Cover the skillet and cook for about 5-7 minutes, stirring occasionally until the broccoli is bright green and tender.

Cook Broccoli

Remove the skillet from heat and drizzle the lemon juice over the cooked broccoli. Stir to combine.

Finish with Lemon Juice

Transfer the broccoli to a serving dish and enjoy while warm.

Serve

Broccoli florets

Olive oil

Black pepper

Lemon juice

Rinse the fresh green beans under cold water to remove any dirt or debris. Trim the ends of the green beans using a sharp knife.

Prepare the Green Beans

Mince the Garlic

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.

Sauté the Garlic

Add the trimmed green beans to the skillet. Stir to coat them in the garlic and olive oil mixture.

Add Green Beans

Sprinkle the salt and black pepper over the green beans and toss to combine.

Season the Beans

Sauté the green beans for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.

Cook the Green Beans

Remove the skillet from heat and drizzle the lemon juice over the cooked green beans. Toss gently to combine.

Fresh green beans

Bring a large pot of salted water to a boil.

Boil Water

Add macaroni pasta to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.

Cook Macaroni

Drain Pasta

In a medium saucepan, melt the butter over medium heat.

Melt Butter

Once the butter is melted, whisk in the flour and cook for 1-2 minutes until it forms a roux (the mixture will be slightly bubbly).

Make Roux

Gradually pour in the milk while continuously whisking to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.

Add Milk

Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.

Add Cheese

Season the cheese sauce with salt, black pepper, and paprika, mixing well.

Season Sauce

Preheat Oven

In a large mixing bowl, combine the cooked macaroni and cheese sauce, stirring until the pasta is well-coated.

Combine Pasta and Sauce

Transfer the macaroni and cheese mixture to a greased baking dish.

Transfer to Baking Dish

If desired, mix breadcrumbs and grated Parmesan cheese together and sprinkle over the top of the macaroni and cheese for a crispy topping.

Add Topping

Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.

Bake Mac & Cheese

Macaroni pasta

All-purpose flour

Cheddar cheese, shredded

Paprika

Breadcrumbs

Parmesan cheese, grated

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.

Mix Dry Ingredients

In a separate bowl, beat the egg and then add the milk. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.

Add Wet Ingredients

Peel the large onions and slice them into 1/4 inch thick rings. Carefully separate the rings and set aside.

Prepare Onions

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

Heat Oil

Dip each onion ring into the batter, making sure it's fully coated. Allow excess batter to drip off.

Batter the Onion Rings

Place the battered onion rings into the breadcrumbs, ensuring they are evenly coated on all sides.

Coat with Breadcrumbs

Carefully place the breaded onion rings into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Cornstarch

Baking powder

Large onions

Vegetable oil

Begin by washing the Russet potatoes under cold water to remove any dirt. If desired, peel the potatoes using a vegetable peeler.

Wash and Peel Potatoes

Cut the potatoes into thin strips, about 1/4 inch thick, to create fry shapes. Ensure all fries are cut evenly for consistent cooking.

Cut the Potatoes

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). You can test if the oil is ready by dropping a small piece of potato in; it should sizzle.

Carefully add a handful of cut potatoes to the hot oil, making sure not to overcrowd the pot. Fry for about 5-7 minutes, or until they are golden brown and crispy.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle with salt, black pepper, garlic powder, and paprika to taste.

Drain and Season

Serve the fries hot and crispy. They can be enjoyed plain or with your favorite dipping sauces such as ketchup, mayo, or ranch.

Serve the Fries

Russet potatoes

Garlic powder

Start by cleaning the chicken wings. Rinse them under cold water and pat them dry with paper towels to remove excess moisture.

Clean and Dry the Wings

In a large bowl, combine salt, black pepper, garlic powder, and paprika. Add the chicken wings to the bowl and drizzle with olive oil. Toss the wings until they are evenly coated with the seasoning.

Season the Wings

Place the seasoned wings on a baking tray lined with parchment paper, making sure they are spread out in a single layer for even cooking.

Arrange the Wings

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

Bake the Wings

In a saucepan over medium heat, melt the butter until it is fully liquefied.

Melt the Butter

Once the butter is melted, add hot sauce, garlic powder, cayenne pepper, and Worcestershire sauce. Stir well to combine all ingredients.

Combine the Ingredients

Allow the sauce to simmer for 2-3 minutes on low heat, stirring occasionally. Remove from heat once it thickens slightly.

Simmer the Sauce

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 fully coated.

Coat the Wings

Transfer the coated wings to a serving platter and serve hot with your choice of dipping sauces and celery sticks.

Chicken wings

Hot sauce

Cayenne pepper

Worcestershire sauce

Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.

Prepare the Chicken Wings

In a separate bowl, mix together the olive oil, garlic powder, paprika, salt, black pepper, and hot sauce until well combined.

Make the Marinade

Pour the marinade over the chicken wings and toss them until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Wings

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Remove the wings from the marinade and let any excess drip off. Arrange the wings in a single layer on the wire rack.

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

Once the wings are done, remove them from the oven and let them rest for 5 minutes.

Prepare for Serving

Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the wings.

Fresh parsley

Lemon wedges

In a large bowl, combine the chicken wings, salt, black pepper, garlic powder, paprika, and olive oil. Mix thoroughly to ensure all wings are evenly coated.

Place the seasoned wings on a baking sheet lined with parchment paper, making sure they are spread out in a single layer.

Arrange Wings

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

In a small saucepan over medium heat, melt the unsalted butter.