Two Fried Chicken Tenders battered in Buttermilk and our Homemade Seasoning served with our Famous Belgian Waffle, Two Eggs & Hash browns

Chicken & Waffle Breakfast

Chicken Breast that has been marinated and tenderized overnight then coated in our Secret Breading and Buttermilk Bath and then fried up nicely and topped with Cream Gravy. Served with 2 Eggs and the Fixins

Chicken Fried Chicken

Bacon, Baby Bella Mushroom, Fresh Spinach, Onion, Cheese & Hollandaise Sauce

Hollanday Omelet

The open face on Texas bread covered in Brown Gravy with 2 sides

Old Fashioned Hot Roast Beef

The Pig Sooie Omelet

Hand-battered Fried Chicken Breast Topped with Bacon, Swiss Cheese, Lettuce, & Tomato

Fried Chicken Sandwich

Chicken Fried Steak

Spaghetti with Chicken Tenders

Our Own Hand Battered Chicken with Shredded Cheese, Diced Tomato, Pickled Red Onion & Cucumber

Fried Chicken Bites Salad

Avocado, Bacon, Fresh Spinach, Tomatoes, Onions, & Cheese

California Omelet

Chili, Onions, Cheese, Tomatoes, Jalapenos & choice of Salsa or Sour Cream. Served over Fritos and a bed of Lettuce

Frito Pie Salad

English Muffin, Topped with Canadian Bacon, 2 Poached Eggs & Hollandaise Sauce. Served with Fruit Cup or Hash browns

Eggs Benedict

Choice of 4 Sides Served with Homemade Roll or Cornbread

Veggie Plate

Ribeye

Marinated and lightly seasoned to perfection

Grilled Chicken Breast

Feta Cheese, Diced Tomato, Pickled Red Onion & Cucumber

Grilled Chicken Salad

A mountain of thinly sliced Ham & American Cheese

Grilled Ham & Cheese

A Family Recipe we can't share, but you can enjoy

Chicken Salad Sandwich

Soak the chicken tenders in buttermilk for at least 30 minutes.

Prepare the Chicken

In a bowl, mix flour, homemade seasoning, salt, and pepper. Dredge the soaked chicken tenders in the flour mixture.

Batter the Chicken

Heat oil in a frying pan over medium heat. Fry the chicken tenders until golden brown and cooked through, about 5-7 minutes per side.

Fry the Chicken

In a bowl, whisk together flour, baking powder, sugar, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs, then add milk and melted butter.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Preheat a waffle iron and cook the batter according to the manufacturer's instructions.

Combine and Cook

Peel and shred the potatoes using a grater. Rinse under cold water and squeeze out excess moisture.

Prepare the Potatoes

Heat oil or butter in a skillet over medium-high heat. Add the shredded potatoes, season with salt and pepper, and cook until golden and crispy, about 5-7 minutes per side.

Cook the Hash Browns

Scramble or fry the eggs in a skillet with a bit of oil, seasoning with salt and pepper to taste.

Cook the Eggs

Boneless chicken tenders

Buttermilk

All-purpose flour

Homemade seasoning mix

Salt

Black pepper

Oil for frying

Baking powder

Sugar

Eggs

Milk

Melted butter

Russet potatoes

Oil or butter for frying

In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate overnight.

Marinate the Chicken

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

Prepare the Breading

Heat oil in a large skillet over medium-high heat. Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually whisk in milk, stirring continuously until thickened. Season with salt and black pepper.

Make the Gravy

In a separate pan, melt butter over medium heat. Crack eggs into the pan and cook to desired doneness, seasoning with salt and black pepper.

Plate chicken fried chicken topped with cream gravy, alongside fried eggs and your choice of fixins.

Serve

Chicken breasts

Hot sauce

Chop the bacon, mushrooms, onion, and spinach. Grate the cheese and set aside.

Prepare the Ingredients

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

Cook the Bacon

In the same skillet, add the chopped onion and mushrooms; sauté until softened. Add spinach and cook until wilted.

Sauté the Vegetables

In a bowl, whisk together eggs, salt, and pepper. Pour the egg mixture into the skillet over the sautéed veggies.

Make the Omelet Base

Cook until the edges start to set, then gently lift the edges with a spatula and tilt the skillet to let uncooked egg flow to the edges.

Cook the Omelet

Once the omelet is mostly set, add the cooked bacon and cheese to one half of the omelet. Fold the other half over the fillings.

Add Fillings

Cook for another minute or until the cheese is melted and the omelet is fully cooked. Slide onto a plate.

Finish Cooking

Drizzle or spoon Hollandaise sauce over the omelet before serving.

Serve with Hollandaise Sauce

Bacon

Baby Bella Mushrooms

Fresh Spinach

Onion

Cheese (Cheddar or your choice)

Butter

Pepper

Preheat your oven to 325°F (165°C). Season the beef roast with salt and black pepper. In a large oven-safe pot, sear the roast on all sides over medium-high heat until browned.

Preparing the Beef Roast

Add the chopped onions and minced garlic to the pot, then pour in the beef broth. Cover and roast in the preheated oven for about 3 hours, or until the beef is tender and easily shredded.

Roasting the Beef

Once the beef is cooked, remove it from the pot and let it rest. Strain the broth into a saucepan. In a separate pan, melt the butter and whisk in the flour to create a roux. Gradually add the strained broth, whisking constantly until the gravy thickens. Stir in soy sauce and adjust seasoning with salt and pepper.

Making the Gravy

While the gravy is thickening, toast the Texas bread slices until golden brown.

Preparing the Toast

Slice the roast beef and place it on the toasted Texas bread. Generously pour the brown gravy over the beef and toast.

Assembling the Dish

Beef roast

Beef broth

Onion, chopped

Garlic, minced

Texas toast bread

Soy sauce

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and let it cook for about 2-3 minutes, until the edges begin to set.

Once the edges are set, evenly distribute the diced ham, crumbled sausage, crumbled bacon, and shredded cheese over one half of the omelet.

Carefully fold the other half of the omelet over the fillings and cook for another 2-3 minutes, until the cheese melts and the eggs are fully cooked.

Fold and Finish

Slide the omelet onto a plate and serve hot. Enjoy your hearty Pig Sooie Omelet!

Cooked ham, diced

Cooked sausage, crumbled

Cooked bacon, crumbled

Shredded cheese (cheddar or your choice)

In a bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika. In another bowl, pour the buttermilk. Dip each chicken breast in the buttermilk, then coat with the flour mixture. Ensure they are well-coated.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken breasts. Fry for about 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

In a separate pan, cook the bacon until crispy. Remove and place on paper towels to absorb excess grease.

On the bottom half of each burger bun, place a piece of fried chicken. Top with a slice of Swiss cheese, 2 slices of bacon, lettuce, and tomato slices. Place the top half of the bun on top.

Assemble the Sandwich

Serve immediately while hot, with your favorite dipping sauce on the side if desired.

boneless chicken breast

all-purpose flour

buttermilk

bacon

Swiss cheese

Lettuce

Tomato

salt

black pepper

garlic powder

onion powder

paprika

vegetable oil

burger buns

In a shallow bowl, combine buttermilk with salt, black pepper, garlic powder, and onion powder. Add the beef cube steaks to the bowl, making sure they're well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the Marinade

In another shallow dish, whisk together the flour with additional salt and pepper to taste. In a separate bowl, beat the eggs.

Prepare the Coating

Remove the steaks from the buttermilk marinade, allowing excess to drip off. Dredge each steak in the flour mixture, then dip into the beaten eggs, and finally coat again with the flour mixture. Shake off any excess flour.

Bread the Steaks

In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the breaded steaks in the skillet. Fry until golden brown, about 3-4 minutes on each side. Transfer cooked steaks to a paper towel-lined plate to drain.

Fry the Steaks

Serve the chicken fried steak hot, optionally with gravy and sides of your choice.

beef cube steaks

eggs

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

Season the chicken tenders with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the chicken tenders and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.

Prepare the Chicken Tenders

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the marinara sauce and let simmer for 5 minutes.

Make the Sauce

Slice the cooked chicken tenders and add them to the marinara sauce. Stir to combine. Add the drained spaghetti to the skillet and toss everything together until well coated.

Combine Everything

Serve the spaghetti topped with grated Parmesan cheese and chopped fresh basil.

Spaghetti

Chicken tenders

Olive oil

Parmesan cheese, grated

Fresh basil, chopped

Marinara sauce

Cut chicken breasts into bite-sized pieces. In a bowl, mix buttermilk with salt, black pepper, and garlic powder. Marinate chicken pieces in the buttermilk mixture for 30 minutes.

In a separate bowl, combine flour and cornstarch. Remove chicken from buttermilk and coat each piece in the flour mixture.

Heat oil in a deep pan over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

In a large bowl, combine mixed greens, diced tomatoes, pickled red onions, and cucumbers. Drizzle with olive oil and vinegar, then season with salt and pepper to taste.

Assemble the Salad

Top the salad with the fried chicken bites and shredded cheese. Toss lightly and serve immediately.

boneless chicken breasts

cornstarch

oil for frying

Dice the tomatoes and onion, chop the fresh spinach, and slice the avocado. Cook the bacon until crispy and crumble it.

Prepare Ingredients

In a skillet, heat the olive oil over medium heat. Add the bacon slices and cook until crispy. Remove bacon from the skillet and set aside.

In the same skillet, with the bacon drippings, add onions and sauté until translucent. Add spinach and cook until wilted.

Sauté Vegetables

In a bowl, whisk together eggs, salt, and black pepper.

Prepare Egg Mixture

Pour the egg mixture into the skillet with the sautéed vegetables. Let it cook for a few minutes until the edges start to set.

Cook Omelet

Add the cooked bacon, diced tomatoes, and shredded cheddar cheese on one half of the omelet. Continue to cook until the cheese melts.

Carefully fold the omelet in half and slide it onto a plate. Top with sliced avocado and additional salt and pepper to taste.