Hand-breaded chicken breast strips, ranch dressing

Fried Chicken Tenders

Whole-grain elbow pasta, house cheese sauce

Mac n' Cheese

House-ground beef, Niedlov's bun, Swiss American cheese

Kids Cheeseburger

Grilled pineapple marinated chicken breast

Grilled Chicken Plate

House-made bologna, Niedlov's bun, Swiss American cheese

Bologna Sandwich

Begin by cutting the chicken breast into strips if not pre-cut. Pat them dry with paper towels.

Prepare the Chicken

In three separate bowls, set up your breading station: one with flour mixed with salt, pepper, garlic powder, and onion powder; another with beaten eggs and milk; and the last with bread crumbs.

Set up the Breading Station

Dip each chicken strip first into the flour mixture, then into the egg mixture, and finally coat it with bread crumbs. Make sure each strip is well-coated.

Bread the Chicken

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

Heat the Oil

Carefully place breaded chicken strips into the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken

Remove the fried chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with ranch dressing.

Drain and Serve

Chicken breast strips

All-purpose flour

Eggs

Milk

Bread crumbs

Salt

Black pepper

Garlic powder

Onion powder

Vegetable oil

Ranch dressing

In a large pot, bring salted water to a boil. Add the whole-grain elbow pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux. Slowly add the milk, whisking continuously until the mixture is smooth and thickened, about 4-5 minutes.

Make the Cheese Sauce

Reduce heat to low and add shredded cheddar cheese and cream cheese to the sauce. Stir until the cheese is completely melted and the sauce is creamy.

Add the Cheeses

Stir in salt, black pepper, paprika, and garlic powder to taste. Adjust seasoning as desired.

Season the Sauce

Add the drained pasta to the cheese sauce and stir until the pasta is evenly coated. Cook for an additional 2-3 minutes on low heat to warm through.

Combine Pasta and Sauce

Serve hot, garnished with extra cheese or spices if desired.

Serve

Whole-grain elbow pasta

Unsalted butter

Cheddar cheese, shredded

Cream cheese

Paprika

In a bowl, season the ground beef with salt and black pepper. Mix gently and form into two equal patties.

Prepare the Beef

Preheat a skillet or grill over medium-high heat. Cook the patties for about 3-4 minutes on each side or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of Swiss American cheese on each patty. Cover the skillet to help the cheese melt.

Add Cheese

Toast the Niedlov's buns until golden. Place the lettuce on the bottom half of the bun, followed by the cheeseburger patty, a slice of tomato, and your choice of ketchup and mustard. Top with the other half of the bun.

Assemble the Burger

Cut the burger in half if desired and serve immediately.

ground beef

Niedlov's bun

Swiss American cheese

salt

black pepper

ketchup

mustard

lettuce

tomato

In a large bowl, combine pineapple juice, soy sauce, honey, minced garlic, grated ginger, black pepper, and salt. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Preheat the Grill

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes. Serve the grilled chicken on a plate, garnished with fresh cilantro and lime wedges.

chicken breast

pineapple juice

soy sauce

honey

garlic, minced

ginger, grated

olive oil

fresh cilantro, chopped

lime wedges

Slice the Niedlov's bun in half horizontally.

Prepare the Bun

Spread mustard on the bottom half of the bun. Place the house-made bologna on top, followed by the Swiss American cheese.

Layer the Ingredients

Layer with sliced pickles and lettuce leaves on top of the cheese.

Add Vegetables

Place the top half of the bun over the layered ingredients to complete the sandwich.

Fried Chicken Tenders

Mac N' Cheese

Kids Cheeseburger

Grilled Chicken Plate

Bologna Sandwich