Juicy chicken smothered in savory sauce, served with a baked potato.

Smothered Chicken with a Baked Potato

A large pizza loaded with all your favorite toppings.

Large Supreme Pizza

A delicious cheesesteak sandwich served with crispy Sidewinder fries.

Philly Cheesesteak with Sidewinder Fries

A classic Rueben sandwich served with a side of sweet potato fries.

Rueben with Sweet Potato Fries

Tacos filled with tender pulled pork and topped with your choice of toppings.

Pulled Pork Tacos

Tender chicken fried steak served with country gravy.

Chicken Fried Steak

Spicy buffalo wings served with your choice of dipping sauce.

6 Bone-in Wings - Buffalo

Fresh salad topped with cranberries, pecans, and grilled chicken, drizzled with raspberry vinaigrette.

Cranberry Pecan Chicken Salad with Raspberry Vinaigrette

Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, prick them with a fork several times, and rub them with olive oil and salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender.

Prepare the Baked Potatoes

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, and paprika. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent. Then, add the chicken broth, soy sauce, and Worcestershire sauce. Bring to a simmer and reduce the sauce slightly, about 5-10 minutes.

Make the Sauce

Return the chicken to the skillet and coat it well with the sauce. Cook for an additional 2-3 minutes to heat through. Serve the smothered chicken alongside the baked potatoes, topped with butter, sour cream, and chives.

Combine and Serve

Chicken breasts

Olive oil

Onion

Garlic cloves

Chicken broth

Soy sauce

Worcestershire sauce

Paprika

Salt

Black pepper

Baked potatoes

Butter

Sour cream

Chives

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add olive oil and salt, then gradually mix in flour until a dough forms. Knead for about 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare the Dough

If using store-bought pizza sauce, skip this step. For homemade, simmer crushed tomatoes with garlic, oregano, basil, salt, and pepper for 20 minutes.

Prepare the Sauce

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to fit a large pizza pan. Spread pizza sauce evenly over the dough. Sprinkle mozzarella cheese, then layer with pepperoni, bell pepper, onion, olives, mushrooms, and sausage. Top with remaining cheese and fresh basil.

Assemble the Pizza

Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 15-20 minutes until the crust is golden and cheese is bubbly.

Bake the Pizza

Remove from the oven, let it cool for a few minutes, slice, and serve hot.

Serve

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

pizza sauce

Thinly slice the ribeye steak against the grain. Season with salt and black pepper.

Prepare the Steak

In a large skillet, heat olive oil over medium heat. Add sliced onion, green bell pepper, and mushrooms. Sauté until softened, about 5-7 minutes.

Cook the Vegetables

Add the sliced steak to the skillet with the vegetables. Cook until the steak is browned and cooked through, about 5 minutes.

Cook the Steak

Place the provolone cheese slices over the steak and vegetables. Cover the skillet and let the cheese melt for about 2-3 minutes.

Melt the Cheese

Divide the cheesesteak mixture among the hoagie rolls. Serve immediately.

Assemble the Sandwich

ribeye steak

onion

green bell pepper

mushrooms

provolone cheese

hoagie rolls

black pepper

Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into thin fries. Toss the fries with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until they are crispy and golden.

Prepare Sweet Potato Fries

While the fries are baking, start on the Rueben. Spread Russian dressing on one side of each slice of rye bread. On two slices, layer corned beef, sauerkraut, and Swiss cheese. Top with the other slices of bread, dressing side down.

Assemble Rueben Sandwich

In a skillet over medium heat, melt butter. Once melted, add the sandwiches and grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Grill the Sandwich

Once grilled, remove the sandwiches from the skillet and let them cool slightly. Cut in half and serve alongside the sweet potato fries. Enjoy your Rueben with a side of crispy sweet potato fries!

Rye bread

Corned beef

Swiss cheese

Sauerkraut

Russian dressing

In a slow cooker, place the pork shoulder. Add chopped onion, minced garlic, chicken broth, cumin, paprika, salt, and black pepper. Cover and cook on low for 8 hours or until the pork is tender.

Prepare the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in the barbecue sauce until well combined.

Shred the Pork

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

Warm the Tortillas

Fill each tortilla with the pulled pork mixture and top with your choice of toppings such as diced onions, cilantro, avocado, or lime wedges.

Assemble the Tacos

Pork shoulder

Barbecue sauce

Cumin

Corn tortillas

Pound the beef round steak to about 1/2 inch thickness. Season both sides with salt, pepper, and paprika.

Place the seasoned steak in a bowl and pour the buttermilk over it. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

Marinate

In a shallow dish, whisk together the flour, salt, pepper, and paprika. In another dish, beat the eggs.

Breading the Steak

Remove the steak from the buttermilk, allowing the excess to drip off. Dip it first in the beaten eggs, then coat both sides in the seasoned flour.

Coat the Steak

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded steak and fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Fry the Steak

In the same skillet, reduce the heat to medium and add 1/4 cup of the remaining flour from the breading. Whisk it into the oil and cook for 1-2 minutes. Slowly whisk in 2 cups of milk until smooth. Continue to cook until thickened, about 5 minutes. Season with salt and pepper to taste.

Prepare the Gravy

Slice the chicken fried steak and serve it hot, topped with the country gravy.

beef round steak

buttermilk

eggs

paprika

vegetable oil

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.

Prepare the Wings

Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until the wings are crispy and cooked through.

Bake the Wings

Remove the wings from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.

Coat with Buffalo Sauce

Serve the buffalo wings hot with your choice of dipping sauce on the side.

Bone-in chicken wings

Buffalo sauce

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice.

Grill the Chicken

In a large bowl, combine the mixed salad greens, dried cranberries, chopped pecans, and crumbled feta cheese.

Prepare the Salad

Top the salad with the sliced grilled chicken.

Assemble the Salad

Drizzle the raspberry vinaigrette over the salad before serving. Toss gently to combine.

Smothered Chicken With A Baked Potato

Large Supreme Pizza

Philly Cheesesteak With Sidewinder Fries

Rueben With Sweet Potato Fries

Pulled Pork Tacos

Chicken Fried Steak

6 Bone-in Wings - Buffalo

Cranberry Pecan Chicken Salad With Raspberry Vinaigrette