Grilled chicken and steamed broccoli with fettuccine tossed in pesto cream sauce

Pesto Chicken Pasta

Pulled smokey pork BBQ, bacon, cheddar on a toasted bun

Pulled Smokey Pork BBQ

Crispy Midwest breaded pork tenderloin with lettuce, tomato, onion, and pickle on a toasted bun

Crispy Breaded Pork Tenderloin

Sliced French sirloin with Swiss cheese on a baguette with rosemary au jus

French Sirloin Dip

Mixed greens with tomato, cucumber, cheddar, croutons

Mixed Greens Salad

SB Chicken and Sausage Gumbo

Grilled chicken with Creole, bacon, cheese.

Southern Fried Chicken Sandwich

Shaved beef or shredded chicken with peppers on a bun with a side of mayo.

Philly Cheese Steak

BBQ Ribs

Chopped Greens Salad

Cup of black Southwest with pepperjack, corn and creamy Asiago.

Southwest Black Bean Soup

Chicken and Tiger Breaded Tail Greens Salad

Chili Cheese Fries

One dozen sausage and cheese ravioli toasted with marinara

Toasted Ravioli Classic

Rice pilaf

Mac – n – cheese

Onion rings

Steamed broccoli

Cole slaw

Mashed potatoes

House potato chips

Sweet potato waffle fries

French fries

Red Dog

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook the Fettuccine

While the pasta cooks, season the chicken breasts with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (75°C). Remove from the grill and let it rest before slicing.

Prepare and Grill the Chicken

In a steamer basket over boiling water, add the broccoli florets. Cover and steam for about 5 minutes or until bright green and tender-crisp. Remove from heat and set aside.

Steam the Broccoli

In a medium saucepan over medium heat, combine the pesto sauce and heavy cream. Stir until well combined and heated through. Add the Parmesan cheese and stir until melted and smooth. Remove from heat.

Make the Pesto Cream Sauce

In a large mixing bowl, combine the cooked fettuccine, steamed broccoli, sliced grilled chicken, and pesto cream sauce. Toss until everything is evenly coated.

Toss Everything Together

Divide the pesto chicken pasta into serving bowls and garnish with additional Parmesan cheese if desired. Enjoy!

Serve

Fettuccine

Chicken breasts

Olive oil

Salt

Black pepper

Broccoli florets

Pesto sauce

Heavy cream

Parmesan cheese

In a large bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture all over the pork shoulder. In a separate bowl, mix apple cider vinegar and liquid smoke, then pour it over the pork. Cover and refrigerate for at least 4 hours or overnight for best results.

Marinate the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover it tightly with aluminum foil. Bake for 6-8 hours or until the pork is tender and easily shredded with a fork. Alternatively, you can cook it in a slow cooker on low for 8-10 hours.

Cook the Pork

Once cooked, remove the pork from the oven and let it rest for 30 minutes. Shred the pork using two forks, discarding any excess fat.

Shred the Pork

In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Stir well and bring to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally until thickened.

Make the BBQ Sauce

In a skillet over medium heat, cook the bacon slices until crispy. Drain on paper towels.

Cook the Bacon

On each toasted burger bun, layer shredded pulled pork, a generous spoonful of BBQ sauce, a slice or two of bacon, and a sprinkle of cheddar cheese. Top with the other half of the bun.

Assemble the Sandwich

Pork shoulder

Smoked paprika

Brown sugar

Garlic powder

Onion powder

Cayenne pepper

Apple cider vinegar

Liquid smoke

Ketchup

Worcestershire sauce

Bacon

Cheddar cheese

Toasted burger buns

Trim any excess fat from the pork tenderloin, then cut it into 1-inch thick slices. Use a meat mallet to pound each slice to about 1/4 inch thick to ensure even cooking.

Prepare the Pork Tenderloin

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

Season the Pork

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Set Up Breading Station

Dredge each pork slice in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it with breadcrumbs, pressing gently to adhere.

Bread the Pork

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

Heat the Oil

Carefully add the breaded pork slices to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Pork

While the pork is cooking, wash the lettuce leaves and slice the tomato and onion into rings.

Prepare the Toppings

Place a fried pork tenderloin on the bottom half of each toasted bun. Top with lettuce, tomato slices, onion rings, and pickle slices. Place the top half of the bun on top to complete the sandwich.

Assemble the Sandwiches

Pork tenderloin

Paprika

Flour

Eggs

Breadcrumbs

Vegetable oil

Lettuce

Tomato

Onion

Pickles

Toasted hamburger buns

Season the French sirloin steak with salt and black pepper on both sides.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat. Add the seasoned sirloin steak and sear for about 4-5 minutes per side for medium rare, or until desired doneness is reached.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes. After resting, slice the steak thinly against the grain.

Rest and Slice

Slice the baguette horizontally and place the sliced steak inside. Top with Swiss cheese and place in a preheated oven at 375°F (190°C) until the cheese melts, about 5-7 minutes.

Prepare the Baguette

In a saucepan over medium heat, combine beef broth, fresh rosemary, minced garlic cloves, and Worcestershire sauce.

Prepare the Au Jus

Bring the mixture to a simmer, then reduce heat and let it cook for about 15 minutes. Season with salt and black pepper to taste.

Simmer

Serve the sliced French sirloin dip with melted Swiss cheese alongside a small bowl of rosemary au jus for dipping.

French sirloin steak

Swiss cheese

Baguette

Beef broth

Fresh rosemary

Garlic cloves

In a large bowl, add the mixed greens. Rinse under cold water to wash away any dirt or debris. Spin dry or pat dry with a clean kitchen towel.

Wash and Prepare Greens

Dice the tomato into small cubes and slice the cucumber into thin rounds. Add both to the bowl with the mixed greens.

Chop the Vegetables

Grate or cube the cheddar cheese and sprinkle it over the salad. Add the croutons on top for crunch.

Add Cheese and Croutons

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients.

Dress the Salad

Mixed greens

Cucumber

Croutons

Balsamic vinegar

Dice the onion, green bell pepper, and celery. Mince the garlic and slice the okra. Cut the chicken thighs into bite-sized pieces.

Prep the Ingredients

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.

Cook the Sausage

In the same pot, add the remaining 2 tablespoons of vegetable oil. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are soft.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute. Then, add the chicken pieces and cook until they are no longer pink, about 5-6 minutes.

Add Garlic and Chicken

Return the sausage to the pot. Add the sliced okra, canned diced tomatoes (with juices), chicken broth, bay leaves, Cajun seasoning, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.

Simmer the Gumbo

Taste and adjust the seasoning with more salt and pepper if needed. Remove bay leaves before serving.

Final Seasoning

Serve the gumbo hot, garnished with chopped green onions and parsley. It pairs well with rice or crusty bread.

Garnish and Serve

Chicken thighs, skinless and boneless

Andouille sausage, sliced

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Okra, sliced

Diced tomatoes, canned

Chicken broth

Bay leaves

Cajun seasoning

Green onions, chopped

Parsley, chopped

In a large bowl, combine the buttermilk, Creole seasoning, and hot sauce. Add the chicken thighs, making sure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Set aside.

Prepare the Coating

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

Remove the chicken from the marinade, letting any excess liquid drip off. Dredge each piece in the flour mixture, ensuring it is evenly coated.

Coat the Chicken

Carefully place the coated chicken in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 6-8 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

Drain the Chicken

In a separate skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels to drain.

Toast the hamburger buns lightly. Spread 1 tablespoon of mayonnaise on the bottom half of each bun. Layer with lettuce, a piece of fried chicken, a slice of cheddar cheese, a slice of bacon, a tomato slice, and pickles. Top with the other half of the bun.

Boneless, skinless chicken thighs

Creole seasoning

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Oil (for frying)

Hamburger buns

Tomato, sliced

Mayonnaise

Thinly slice the green bell pepper and onion. Set aside.

Slice Vegetables

If using shaved beef, ensure it is thawed. If using shredded chicken, use pre-cooked chicken and shred it with two forks.

Prepare the Meat

In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced bell pepper and onion. Sauté for about 5-7 minutes until they are softened and slightly caramelized.

Cook the Vegetables

Add the shaved beef (or shredded chicken) to the skillet with the vegetables. Season with salt and black pepper to taste. Cook for an additional 5-7 minutes, stirring frequently, until the meat is heated through.

Add the Meat

Place the provolone cheese slices on top of the meat and vegetables in the skillet. Cover the skillet with a lid and let it cook for 2-3 minutes until the cheese is melted.

Pesto Chicken Pasta

Pulled Smokey Pork Bbq

Crispy Breaded Pork Tenderloin

French Sirloin Dip

Mixed Greens Salad

Sb Chicken And Sausage Gumbo

Southern Fried Chicken Sandwich

Philly Cheese Steak

Bbq Ribs

Chopped Greens Salad

Southwest Black Bean Soup

Chicken And Tiger Breaded Tail Greens Salad

Chili Cheese Fries

Toasted Ravioli Classic

Rice Pilaf

Mac – N – Cheese

Onion Rings

Steamed Broccoli

Cole Slaw

Mashed Potatoes

House Potato Chips

Sweet Potato Waffle Fries

French Fries

Red Dog