Chili

Swiss, smoked gouda, thinly sliced steak, grill peppers and onions.

Philly Cheesesteak

Cheddar, cream cheese, jalapeños and bacon.

Jalapeño Popper

Pepper jack cheese, tri-tip steak and chimichurri sauce.

Tri-Tip Steak

Chips

Potato chips, cheese, tri-tip steak, green chillies, onions, cilantro and sour cream.

Tri-Tip Nachos

A rich and tangy BBQ sauce that perfectly complements grilled meats and vegetables with its smoky flavor and sweet undertones.

BBQ Sauce

A vibrant and zesty Argentine sauce made with fresh herbs, garlic, vinegar, and olive oil, perfect for drizzling over grilled meats or vegetables.

Chimichurri

A warm and comforting bowl of creamy tomato soup, perfectly seasoned and bursting with rich, tangy flavors.

Tomato Soup

House-made potato chips, America, cheddar, pepper jack and cheese sauce.

Ultimate Cheese Nachos

Indulge in the rich and tangy flavor of our Blue Cheese, perfect for crumbling over salads or pairing with your favorite wines.

Blue Cheese

French Onion

Mozzarella, provolone, tomatoes, fresh basil and balsamic glaze.

Caprese

Mozzarella, provolone, crispy chicken, buffalo chicken dip and buffalo sauce.

Buffalo Chicken

Turkey Pesto

A creamy and tangy dressing perfect for salads, dips, and drizzling over your favorite dishes.

Ranch

A creamy and spicy Buffalo chicken dip, perfect for dipping with tortilla chips or veggies.

Buffalo Chicken Dip

Potato chips, cheese, buffalo chicken dip, green onions, blue cheese crumbles and buffalo sauce.

Buffalo Chicken Nachos

Mac & Cheese

American cheese, pulled pork, BBQ sauce, mac & cheese.

BBQ Mac

Mixed greens, crispy chicken, buffalo sauce, blue cheese, green onion, tomatoes, cucumbers, croutons and blue cheese dressing. Served with a side of cheesy bread.

Buffalo Chicken Salad

A creamy and velvety cheese sauce, perfect for drizzling over your favorite dishes or using as a dip.

Cheese Sauce

Fresh and zesty salsa made with ripe tomatoes, crisp onions, and a hint of cilantro, perfect for dipping or topping your favorite dishes.

Salsa

A vibrant blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, perfect for enhancing pasta, sandwiches, and salads.

Pesto

Chop the onion, bell pepper, and mince the garlic.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.

Cook the Meat

Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for about 5 minutes until the vegetables are softened.

Add Vegetables

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another 2 minutes to toast the spices.

Incorporate Spices

Pour in the canned tomatoes, kidney beans, black beans, and water. Stir well to combine.

Add Beans and Tomatoes

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

Simmer the Chili

Taste the chili and add hot sauce if desired for extra heat. Adjust salt and pepper as needed.

Adjust Seasoning

Ladle the chili into bowls and serve hot. Enjoy!

Serve

ground beef

onion, chopped

garlic, minced

bell pepper, chopped

canned tomatoes, diced

canned kidney beans, drained and rinsed

canned black beans, drained and rinsed

chili powder

cumin

paprika

salt

black pepper

hot sauce

olive oil

water

Slice the green bell pepper and onion into thin strips.

Prepare the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell pepper and onion. Cook for about 5-7 minutes until softened and slightly caramelized. Remove from skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the thinly sliced steak. Season with salt and black pepper. Cook for about 3-5 minutes until browned, stirring frequently.

Cook the Steak

Add the cooked vegetables back to the skillet with the steak. Place the Swiss and smoked gouda cheese slices on top. Cover the skillet with a lid and let it cook for an additional 2-3 minutes until the cheese is melted.

Combine and Melt Cheese

Slice the hoagie rolls open and fill them with the steak and cheese mixture. Serve immediately.

Assemble the Sandwich

thinly sliced steak (ribeye or sirloin)

Swiss cheese

smoked gouda cheese

green bell pepper

onion

hoagie rolls

Preheat your oven to 400°F (200°C). Cook the bacon slices in a skillet over medium heat until crispy. Drain and crumble the bacon, then set aside.

Prepare the Bacon

Cut the jalapeños in half lengthwise. Remove the seeds and membranes for a milder popper or leave them in for extra heat.

Prepare the Jalapeños

In a mixing bowl, combine the cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Make the Filling

Using a spoon, fill each jalapeño half with the cheese mixture, packing it in well.

Stuff the Jalapeños

Place the stuffed jalapeños on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and the jalapeños are tender.

Bake the Popper

Remove from the oven and let cool slightly before serving. Enjoy your jalapeño poppers warm!

Jalapeños

Cream Cheese

Cheddar Cheese (shredded)

Bacon

Garlic Powder

Onion Powder

Salt

Black Pepper

Remove the tri-tip steak from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill or oven to medium-high heat.

Prepare the Tri-Tip

In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Rub this seasoning mix all over the tri-tip steak.

Season the Steak

Place the seasoned tri-tip on the grill. Cook for about 6-8 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.

Grill the Steak

In the last 2 minutes of cooking, place slices of pepper jack cheese on top of the steak. Close the grill lid to melt the cheese.

Add Cheese

Once cooked, remove the steak from the grill and let it rest for 10 minutes. This allows the juices to redistribute.

Let it Rest

Slice the tri-tip against the grain and serve with chimichurri sauce drizzled on top or on the side.

Serve with Chimichurri

Pepper Jack Cheese

Chimichurri Sauce

Olive Oil

Paprika

Wash and scrub the Russet potatoes thoroughly. Slice them into thin rounds (about 1/8 inch thick) using a sharp knife or a mandoline for uniformity.

Prepare the Potatoes

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.

Heat the Oil

Drain and pat the potato slices dry. Carefully add them in batches to the hot oil, frying until golden brown and crispy, about 3-4 minutes per batch.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and drain them on paper towels. While they are still hot, sprinkle with salt, paprika, and cayenne pepper (if spicy chips are desired).

Drain and Season

Let the chips cool slightly before serving. Enjoy them warm as a snack or side dish!

Russet potatoes

Vegetable oil

Cayenne pepper

Season the tri-tip steak with salt and pepper. Grill or sear it over medium-high heat for about 10-15 minutes on each side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

While the steak is resting, chop the onions, green chillies, and cilantro. Set aside.

Prepare the Toppings

On a large serving plate, layer the potato chips. Top them with sliced tri-tip, chopped onions, green chillies, and shredded cheddar cheese.

Assemble the Nachos

Place the assembled nachos under a broiler for 2-3 minutes or until the cheese is melted and bubbly.

Melt the Cheese

Remove the nachos from the oven and drizzle with sour cream. Garnish with chopped cilantro before serving.

Finish and Serve

potato chips

tri-tip steak

cheddar cheese

green chillies

cilantro

sour cream

In a medium saucepan, combine all the ingredients: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Combine Ingredients

Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently.

Cook the Sauce

Once simmering, reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens.

Simmer

Taste the sauce and adjust seasoning if necessary, adding more salt, sugar, or cayenne pepper to suit your preference.

Taste and Adjust

Remove from heat and let the sauce cool. Store in an airtight container in the refrigerator for up to one week.

Cool and Store

Ketchup

Brown sugar

Apple cider vinegar

Worcestershire sauce

Smoked paprika

Garlic powder

Onion powder

Black pepper

Finely chop the fresh parsley and cilantro. You can use a knife or a food processor for convenience.

Chop the Herbs

Prepare the Garlic

In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes.

Add salt and black pepper to taste. Mix well until all the ingredients are blended.

Season

Let the chimichurri sit for at least 15 minutes to allow the flavors to meld together.

Fresh parsley

Fresh cilantro

Garlic cloves

Red wine vinegar

Olive oil

Dried oregano

Red pepper flakes

Chop the fresh tomatoes, onion, and garlic cloves into small pieces.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

Sauté the Onions and Garlic

Stir in the chopped tomatoes and cook for about 5 minutes. Then, add the vegetable broth, salt, and black pepper.

Add Tomatoes and Broth

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.

Simmer the Soup

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.

Blend the Soup

Stir in the basil leaves and cream (if using) into the blended soup. Adjust seasoning with salt and pepper to taste.

Add Basil and Cream

Ladle the soup into bowls and garnish with additional basil or a swirl of cream, if desired.