Crisp romaine lettuce, croutons, and parmesan cheese, tossed in Caesar dressing.

Caesar Salad

S N G

Shandrea's Combo Plate

A mix of seasonal vegetables stir-fried in a savory sauce.

Vegetable Stir Fry

FAT TOGETHER TOGETHER

SANDRA – AURANT

Lemonade

Chicken Parmesan

Soft Drinks

Banana Pudding Cake

Sweet Tea

Red Velvet Cake

Chocolate Frosted Yellow Cake

Coconut Pineapple Cake

Banana Pudding

Peach Cobbler

Sweet Potato Pie

Deviled Eggs

French Fries

Black Eye Peas

Collard Greens

Caribbean Rice

Amani's Chicken Tenders

Whiting Fish

Wash the romaine lettuce thoroughly under cold running water. Shake off excess water and then chop it into bite-sized pieces.

Prepare the Romaine Lettuce

In a large bowl, add the chopped romaine lettuce, croutons, and grated Parmesan cheese. Toss gently to mix.

Combine Salad Ingredients

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper until well combined.

Make the Dressing

Stir in the grated Parmesan cheese to the dressing mixture until fully incorporated.

Add Cheese to Dressing

Pour the dressing over the salad mixture and toss thoroughly to ensure all the ingredients are well coated.

Toss the Salad

Divide the Caesar salad into serving bowls and enjoy immediately.

Serve

Romaine Lettuce

Croutons

Parmesan Cheese

Olive Oil

Lemon Juice

Dijon Mustard

Worcestershire Sauce

Garlic Clove, minced

Salt

Black Pepper

Parmesan Cheese, grated

In a bowl, mix olive oil, minced garlic, soy sauce, honey, ground black pepper, and salt. Add the chicken breast and coat well. Let it marinate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, slice the bell peppers and onion into thin strips.

Prepare the Vegetables

Heat a skillet over medium heat. Add the marinated chicken breast and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the sliced bell peppers and onion. Stir-fry for about 5-6 minutes until they are tender-crisp.

Stir-Fry the Vegetables

Return the chicken to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes to heat through.

Combine Chicken and Vegetables

Sprinkle the dish with fresh parsley and sesame seeds before serving. Enjoy your S N G!

Garnish and Serve

Chicken Breast

Garlic

Bell Peppers (mixed colors)

Onion

Soy Sauce

Honey

Ground Black Pepper

Fresh Parsley

Sesame Seeds

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper. Marinate the chicken pieces in this mixture for at least 30 minutes.

Prepare the Grilled Chicken

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken pieces for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest.

Cook the Grilled Chicken

In a small bowl, mix soy sauce, sesame oil, cornstarch, water, and ginger until smooth. Set aside.

Prepare the Beef Stir-Fry

Heat a large skillet or wok over high heat. Add sliced beef and stir-fry for about 3-4 minutes. Pour the sauce over the beef and continue to stir-fry for an additional 2-3 minutes, until the sauce thickens and the beef is cooked through.

Cook the Beef Stir-Fry

Bring a pot of water to a boil. Add broccoli florets to a steamer basket over the boiling water and steam for about 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.

Prepare the Steamed Broccoli

Peel and cut potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with garlic, butter, milk, salt, and pepper until smooth and creamy.

Prepare the Garlic Mashed Potatoes

Grilled Chicken

Beef Stir-Fry

Steamed Broccoli

Garlic Mashed Potatoes

Garlic, minced

Sesame Oil

Cornstarch

Water

Ginger, minced

Wash all the vegetables thoroughly under running water. Cut the broccoli into small florets, slice the bell pepper, carrot, and zucchini into thin strips, and trim the snow peas.

Wash and Cut Vegetables

Chop the green onions into small pieces, separating the white parts from the green tops.

Chop Green Onions

In a small bowl, mix together soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined.

Combine Sauce Ingredients

In a large skillet or wok, heat a tablespoon of oil over medium-high heat until hot.

Heat the Pan

Add the broccoli, bell pepper, carrot, snow peas, and zucchini to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour the prepared sauce over the vegetables and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens and the vegetables are fully coated.

Add Sauce

Add the chopped white parts of the green onions to the stir-fry and cook for another minute. Remove from heat.

Finish with Green Onions

Serve the vegetable stir fry hot, garnished with the green tops of the green onions, sesame seeds, and chili flakes if desired.

Plate and Garnish

Broccoli florets

Bell peppers (mixed colors)

Carrot (sliced)

Snow peas

Zucchini (sliced)

Green onions (chopped)

Soy sauce

Sesame oil

Garlic (minced)

Ginger (grated)

Sesame seeds

Chili flakes

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the whole milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Base

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to mix until well combined. Add the vanilla extract and mix until incorporated.

Prepare the Cream Cheese Filling

In a separate bowl, whip the heavy cream until soft peaks form.

Whip the Heavy Cream

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Fold in the Whipped Cream

Once the base is baked, allow it to cool completely in the baking pan.

Cool the Base

Once cooled, spread the cream cheese filling evenly over the base.

Spread the Filling

Top with chocolate chips and drizzle chocolate syrup over the filling. Finish with a generous amount of whipped cream.

Add Toppings

Refrigerate for at least 2 hours before serving to allow the filling to set.

Chill and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Whole milk

Vanilla extract

Butter, melted

Cream cheese

Powdered sugar

Heavy cream

Chocolate chips

Whipped cream

Chocolate syrup

Juice fresh oranges until you have 2 cups of fresh orange juice. Strain to remove any seeds or pulp if desired.

Prepare Orange Juice

In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let cool.

Make Sugar Syrup

In a large pitcher, combine the fresh orange juice, 1 tablespoon of lemon juice, and 1 tablespoon of orange zest. Stir well to combine.

Mix Juices

Once the sugar syrup has cooled, add it to the pitcher with the juice mixture. Then, add the mint leaves and stir gently to combine.

Add Mint

Refrigerate the mixture for at least 30 minutes to let the flavors meld. Serve over ice with additional mint leaves for garnish.

Fresh Orange Juice

Granulated Sugar

Orange Zest

Mint Leaves

Ice Cubes

Roll the lemons on a countertop to soften them. Cut each lemon in half and use a citrus juicer to extract the juice. Strain the juice to remove seeds and pulp.

Juicing the Lemons

In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over low heat, stirring until the sugar completely dissolves. This creates a simple syrup.

Mixing the Sugar

In a large pitcher, combine the freshly squeezed lemon juice, the simple syrup, and the remaining 3 cups of cold water. Stir well to combine.

Combining Ingredients

If desired, add 2 cups of ice cubes to the pitcher to chill the lemonade quickly.

Chilling

For an extra touch, add fresh mint leaves to the pitcher or to individual glasses when serving.

Garnishing

Pour the lemonade into glasses and enjoy! Adjust sweetness by adding more sugar or water to taste.

Serving

Fresh Lemons

Start by preheating your oven to 375°F (190°C). While the oven is heating, take the chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/2 inch thickness. Season both sides with salt and black pepper.

Prepare the Chicken

In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and breadcrumbs in the third. This will be your breading station.

Set Up Breading Station

First, dredge each chicken breast in the flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and finally, coat it in the breadcrumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the breaded chicken breasts. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.

Fry the Chicken

Once the chicken is cooked, place the fried chicken breasts in a baking dish. Spoon marinara sauce over each piece, then sprinkle with mozzarella and Parmesan cheese.

Assemble the Dish

Transfer the baking dish to the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.

Bake the Chicken Parmesan

Once baked, remove from the oven and let it sit for a few minutes. Serve hot, garnished with fresh basil if desired, alongside pasta or a side salad.