FISH ' N GRITS

BOTTLED WATER

BANANA PUDDING 3 – LAYER

Pork Chop

PEACH COBBLER 2 – LAYER

WINGS

CHICKEN STRIP

FRIED LOAF

Banana Pudding

Fish N Grits

BBQ Curry Chicken

Cake of the Day

Veggie Plate

Wings & Fries

3 PC. Chicken Strip

MAC CHEESE

Grilled Cheese

SWEET STUFF

BLACK EYED PEAS

2PC CHICKEN STRIP & WINGS THANGS

3PC SMACK

FISH

SWEET POTATO PIE

In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.

Boil the Water

Slowly whisk in 1 cup of grits, stirring constantly to prevent lumps. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Cook the Grits

Once the grits are cooked, stir in 1 cup of milk, 2 tablespoons of butter, and 1 cup of shredded cheddar cheese. Mix well until the cheese is melted and the grits are smooth and creamy.

Add Milk and Cheese

Grits (stone-ground preferred)

Water

Milk

Butter

Salt

Cheddar cheese (shredded)

In a medium-sized pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, remove the pot from heat and add 4 teaspoons of tea leaves or 4 tea bags to the water.

Add Tea

Allow the tea to steep for about 3-5 minutes depending on how strong you like your tea. The longer you steep, the stronger the flavor.

Steep the Tea

If you used loose tea leaves, strain the tea into cups using a fine mesh strainer. If you used tea bags, simply remove them from the pot.

Strain the Tea

If you prefer your tea sweet, add 1-2 tablespoons of sugar to each cup while the tea is still hot, stirring until dissolved.

Sweeten (Optional)

For a creamier tea, add up to 1 cup of milk to your tea. Alternatively, if you enjoy a citrus note, add a slice of lemon to your cup.

Add Milk or Lemon (Optional)

Serve the tea hot, and enjoy your freshly brewed cup of tea!

Serve

Tea leaves or tea bags

Sugar (optional)

Milk (optional)

Lemon (optional)

Start by ensuring you have clean, filtered water. If you are using tap water, it is recommended to filter it through a water filter to remove impurities.

Prepare the Water

If you prefer your bottled water to have a slight mineral taste, add a teaspoon of the mineral blend to the filtered water. Stir gently to combine.

Add Minerals (Optional)

Pour the prepared water into a clean, sterilized bottle, ensuring it is completely filled to avoid air pockets. Seal the bottle tightly.

Bottling the Water

Store the bottled water in a cool, dark place, away from direct sunlight. It is best to consume the bottled water within a few weeks for optimal freshness.

Storage

Filtered Water

Mineral Blend (optional)

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and a pinch of salt. Whisk until well combined.

Prepare the Base

Place the saucepan over medium heat and cook the mixture, constantly stirring, until it thickens and begins to boil (about 5-7 minutes).

Heat the Mixture

In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them.

Temper the Egg Yolks

Return the tempered egg yolk mixture to the saucepan and continue to cook for another 2-3 minutes, stirring constantly until thickened.

Combine and Cook

Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and combined.

Add Butter and Vanilla

Peel and slice the ripe bananas into thin rounds.

Slice the Bananas

In a trifle dish or bowl, start by adding a layer of vanilla wafers, followed by a layer of banana slices, and then a layer of the pudding mixture. Repeat the layers until all ingredients are used, finishing with the pudding on top.

Layer the Ingredients

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. Serve chilled and enjoy!

Chill and Serve

Vanilla Wafers

Granulated Sugar

Cornstarch

Egg Yolks

Vanilla Extract

Ripe Bananas

Take the bone-in pork chops out of the refrigerator and let them sit at room temperature for about 20 minutes. This ensures even cooking.

Prepare the Pork Chops

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering, which should take about 2 minutes.

Preheat the Pan

In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each pork chop.

Season the Pork Chops

Once the skillet is hot, carefully place the seasoned pork chops in the pan. Sear them for about 4-5 minutes on one side without moving them to develop a nice crust.

Sear the Pork Chops

Flip the pork chops using tongs and add fresh rosemary sprigs to the pan if using. Cook for an additional 4-5 minutes on the other side until the internal temperature reaches 145°F (63°C).

Flip and Cook

Remove the pork chops from the skillet and place them on a plate. Cover loosely with foil and let them rest for about 5 minutes. This allows the juices to redistribute.

Rest the Pork Chops

Serve the pork chops garnished with lemon wedges. Enjoy your perfectly cooked pork chops!

Bone-in pork chops

Olive oil

Garlic powder

Onion powder

Paprika

Black pepper

Fresh rosemary (optional)

Lemon (for garnish)

Wash, peel, and slice the fresh peaches into thin slices. If using canned peaches, drain the syrup completely and slice the peaches.

Prepare the Peaches

Preheat the Oven

In a large mixing bowl, combine the sliced peaches with 1/2 cup of sugar and cinnamon. Toss well to coat the peaches, then set aside to let the mixture juice up.

Make the Peach Filling

In a medium saucepan, melt the stick of butter over low heat. Once melted, remove from heat and set aside.

Melt the Butter

In a separate bowl, combine the flour, remaining 1/2 cup of sugar, baking powder, and salt. Mix well. Gradually add the milk and vanilla extract, stirring until just combined.

Prepare the Batter

Pour the melted butter into a 9x13 inch baking dish. Pour the batter over the butter without stirring. Spoon the peach mixture over the batter, ensuring to distribute evenly.

Assemble the Cobbler

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the peaches are bubbly.

Bake the Cobbler

Remove the cobbler from the oven and allow it to cool slightly before serving. Enjoy warm, optionally with vanilla ice cream!

fresh peaches

sugar

all-purpose flour

baking powder

salt

milk

butter

cinnamon

vanilla extract

Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and baking powder.

Mix the Seasoning

Add the chicken wings to the bowl with the seasoning mixture. Toss the wings until they are evenly coated with the seasoning.

Coat the Wings

Line a baking sheet with parchment paper and arrange the seasoned wings in a single layer on the sheet.

Arrange the Wings

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

Bake the Wings

Remove the wings from the oven and brush them with barbecue sauce. Return them to the oven for an additional 5-10 minutes.

Glaze with Barbecue Sauce

Once the wings are cooked and glazed, remove them from the oven and let them rest for a few minutes before serving.

Chicken wings

Cayenne pepper

Baking powder

Barbecue sauce

Start by cutting the chicken breast into strips approximately 1 inch wide. This will ensure even cooking and a crispy texture.

Prepare the Chicken

In three separate shallow bowls, set up your breading station. In the first bowl, add the all-purpose flour and season with salt, black pepper, garlic powder, and paprika. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, add the bread crumbs.

Set Up Breading Station

Take each chicken strip and first coat it in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off, followed by coating it with the bread crumbs. Press the bread crumbs onto the chicken strips to ensure they adhere well.

Bread the Chicken

In a large frying pan or deep skillet, heat the oil over medium-high heat. You can test if the oil is hot enough by dropping a small piece of bread into it; if it sizzles and browns quickly, it’s ready for frying.

Heat the Oil

Carefully place the breaded chicken strips into the hot oil, making sure not to overcrowd the pan. Fry for about 3-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Fry the Chicken Strips

Once cooked, remove the chicken strips from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken breast

All-purpose flour

Eggs

Bread crumbs

Oil for frying

Gather all the ingredients needed for the Fried Loaf.

Prepare the Ingredients

In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and parsley until well combined.

Make the Egg Mixture

Slice the loaf of bread into thick slices, about 1 inch each.

Prepare the Bread

Preheat a skillet over medium heat. Dip each slice of bread into the egg mixture, making sure to coat both sides well.

Dip the Bread in Egg Mixture

In the preheated skillet, add 1 tablespoon of butter. Once melted, add the coated bread slices and fry until golden brown, about 3-4 minutes per side.

Fry the Bread

Continue adding butter and frying the remaining slices of bread until all are cooked.

Repeat the Frying Process

Once all slices are fried, serve hot with your choice of toppings, such as syrup, honey, or fresh fruit.

loaf of bread

eggs

black pepper

garlic powder

parsley (fresh or dried)

In a large bowl, combine the sweetened condensed milk and cold water. Whisk together until smooth.

Prepare the Pudding

Gradually add the instant vanilla pudding mix to the milk mixture, whisking continuously for about 2 minutes until well blended and thickened.

Add the Pudding Mix

Gently fold in the whipped topping and vanilla extract until fully incorporated and smooth.

Incorporate Whipped Topping

In a 9x13 inch dish, layer the vanilla wafers, then a layer of sliced bananas, and then a layer of the pudding mixture. Repeat the layers until all ingredients are used, finishing with the pudding on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.

Chill the Pudding

Serve chilled, garnished with additional banana slices or crushed vanilla wafers if desired.

Sweetened Condensed Milk

Cold Water

Instant Vanilla Pudding Mix

Whipped Topping

In a large pot, bring the 4 cups of water to a boil. Add salt to the boiling water.

Slowly whisk in the corn grits into the boiling water, stirring constantly to prevent lumps.

Add Grits

Reduce the heat to low, cover the pot, and let the grits simmer for about 20-25 minutes, stirring occasionally until they are thick and creamy.

Once the grits are cooked, stir in the butter and shredded cheddar cheese until melted and well combined.

Fish ' N Grits

Tea

Bottled Water

Banana Pudding 3 – Layer

Pork Chop

Peach Cobbler 2 – Layer

Wings

Chicken Strip

Fried Loaf

Banana Pudding

Fish N Grits

Bbq Curry Chicken

Cake Of The Day

Veggie Plate

Wings & Fries

3 Pc. Chicken Strip

Mac Cheese

Grilled Cheese

Sweet Stuff

Black Eyed Peas

2pc Chicken Strip & Wings Thangs

3pc Smack

Fish

Sweet Potato Pie