Veggie Lovers & Egg Taco

Pastor Taco

Grilled Beef Taco

Grilled Chicken Taco

Wisconsin cheddar cheese curds, lightly breaded and fried.

Cheese Curds

Easter Sunday

Breakfast Taco

Happy Patrick's Day

Get all your game day food to keep the fans at the party cheering.

Big Game Valentine's Day Dinner

Steak Frites

Romaine lettuce, croutons, and parmesan cheese.

Caesar Salad

Tender filet mignon cooked to perfection.

Filet Mignon

Lightly battered and fried calamari, served with marinara sauce.

Crispy Calamari

Old Fashioned

Hand-chopped beef with capers, shallots, and a quail egg.

Beef Tartare

Classic Italian dessert with coffee-soaked ladyfingers.

Tiramisu

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Margarita

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Stuffed Mushrooms

Slow-cooked brisket served with BBQ sauce.

Brisket Bites

Refreshing cocktail with rum, mint, and lime.

Mojito

Creamy cheesecake with a graham cracker crust.

Cheesecake

Juicy ribeye steak cooked to your liking.

Ribeye Steak

In a large skillet, heat olive oil over medium heat. Add the diced red and green bell peppers, zucchini, onion, and garlic. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Stir in the chopped spinach, salt, and black pepper. Cook for an additional 2-3 minutes, until the spinach is wilted.

Add Spinach and Season

In a bowl, whisk the eggs until well beaten. Pour the beaten eggs into the skillet with the vegetables. Cook, stirring gently, until the eggs are fully set, about 3-4 minutes.

Scramble the Eggs

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a generous scoop of the veggie and egg mixture onto each tortilla.

Fill the Tacos

Top each taco with sliced avocado, a spoonful of salsa, and a sprinkle of fresh cilantro.

Add Toppings

Serve the tacos with lime wedges on the side for squeezing over the top.

Serve

olive oil

red bell pepper, diced

green bell pepper, diced

zucchini, diced

onion, chopped

spinach, chopped

garlic, minced

salt

black pepper

eggs

corn tortillas

avocado, sliced

salsa

fresh cilantro, chopped

lime wedges

In a large bowl, combine orange juice, lime juice, minced garlic, oregano, cumin, chili powder, salt, and black pepper. Mix well.

Prepare the Marinade

Cut the pork shoulder into large chunks and add it to the marinade. Ensure all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan, cover with foil, and slow-cook for about 3 to 4 hours until tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

Cook the Pork

Once the pork is tender, remove it from the oven and let it rest for 15 minutes. Shred the pork using two forks.

Shred the Pork

Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable. Fill each tortilla with shredded pork, diced pineapple, chopped cilantro, and finely chopped onion.

Prepare the Tacos

Serve the tacos warm with lime wedges on the side for squeezing over the top.

Pork shoulder

Orange juice

Lime juice

Garlic cloves, minced

Dried oregano

Cumin

Chili powder

Salt

Black pepper

Corn tortillas

Pineapple, diced

Cilantro, chopped

Onion, finely chopped

Lime wedges

In a medium bowl, whisk together olive oil, lime juice, garlic powder, ground cumin, chili powder, salt, and black pepper until well combined.

Place the flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, making sure it is well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for more flavor.

Marinate the Beef

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Remove the beef from the marinade and discard the marinade. Grill the flank steak for about 6-7 minutes per side for medium-rare, or until desired doneness is reached.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes before slicing.

Rest the Steak

Slice the steak against the grain into thin strips.

Slice the Beef

While the steak is resting, warm the corn tortillas on the grill for about 1 minute on each side until pliable.

Take a warm tortilla and add a few strips of grilled beef. Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and salsa. Garnish with fresh cilantro.

Assemble the Tacos

Serve the tacos immediately while warm. Enjoy!

beef flank steak

lime juice

garlic powder

ground cumin

chili powder

shredded lettuce

diced tomatoes

shredded cheese (cheddar or Mexican blend)

sour cream

fresh cilantro

In a large bowl, whisk together olive oil, lime juice, garlic powder, chili powder, cumin, salt, and black pepper until well combined.

Add the boneless, skinless chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F).

Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

Warm the corn tortillas on the grill for about 1 minute on each side until they are pliable.

Prepare the Tortillas

Slice the Chicken

On each tortilla, layer sliced chicken, red onion, avocado, and fresh cilantro. Add a dollop of sour cream on top.

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

boneless, skinless chicken breasts

cumin

red onion, thinly sliced

Begin by patting the Wisconsin cheddar cheese curds dry with paper towels to remove any excess moisture. This will help the breading stick better during frying.

Prepare the Cheese Curds

In three separate shallow bowls, set up your breading station: one with all-purpose flour, one with beaten eggs mixed with milk, and the last with breadcrumbs. Season the flour with salt and black pepper.

Set Up Breading Station

Take each cheese curd and first coat it in the flour mixture, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it with breadcrumbs. Ensure each curd is fully coated. Repeat until all curds are breaded.

Bread the Cheese Curds

In a deep frying pot or a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil readiness by dropping in a small piece of bread; if it sizzles and bubbles, the oil is ready.

Heat the Oil

Carefully add the breaded cheese curds to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Fry the Cheese Curds

Once the curds are golden brown, remove them from the oil using a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Drain and Serve

Wisconsin cheddar cheese curds

All-purpose flour

Eggs

Milk

Breadcrumbs (preferably panko)

Oil for frying

Preheat your oven to 325°F (165°C). Score the surface of the ham in a diamond pattern, about 1/4 inch deep.

Prepare the Ham

In a bowl, mix together the honey, Dijon mustard, and brown sugar until well combined.

Make the Glaze

Place the ham in a roasting pan and brush the glaze over the surface, ensuring it gets into the scored areas. Insert cloves into the diamond cuts.

Apply the Glaze

Cover the ham loosely with foil and bake for about 15-18 minutes per pound, until heated through. Remove the foil in the last 30 minutes to caramelize the glaze.

Bake the Ham

Wash the asparagus and trim off the tough ends. Toss them with olive oil, salt, and pepper.

Prepare the Asparagus

Spread the asparagus on a baking sheet and roast in the oven for 15-20 minutes while the ham is baking.

Roast the Asparagus

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

Make Mashed Potatoes

Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy.

Mash the Potatoes

In a large bowl, combine grated carrots, flour, sugar, baking powder, eggs, and vegetable oil. Mix until just combined.

Prepare the Carrot Cake Batter

Preheat the oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

Bake the Cake

In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar until creamy and well combined.

Make the Cream Cheese Frosting

Once the cake is cool, spread the cream cheese frosting evenly over the top and sides.

Frost the Cake

Bone-in Ham

Honey

Dijon Mustard

Brown Sugar

Cloves

Asparagus

Olive Oil

Pepper

Potatoes

Butter

Carrots

All-purpose Flour

Sugar

Baking Powder

Vegetable Oil

Cream Cheese

Powdered Sugar

In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk until well combined.

Whisk Eggs

In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers. Sauté for about 5 minutes until softened.

Sauté Vegetables

Pour the egg mixture into the skillet over the sautéed vegetables. Cook, stirring occasionally, until the eggs are fully cooked and scrambled, about 5-7 minutes.

Cook Eggs

Sprinkle the shredded cheddar cheese over the cooked eggs and stir until melted.

Add Cheese

While the eggs are cooking, in a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Heat Tortillas

Place a warm tortilla on a plate, spoon a generous amount of the egg and cheese filling onto the center of the tortilla.