HONKY TONK PANCAKES

Our famous made-from-scratch buttermilk pancakes baked with peanut butter chips and topped with slices of fresh banana and then drizzled with a rich peanut butter sauce 

Serves 4 people

INGREDIENTS

2 Cups Buttermilk

1 Cup Vegetable Oil

2 Large Eggs

1 ½ Teaspoon Vanilla Syrup or Vanilla Extract

2 Cups All-Purpose Flour

1 Tbsp Granulated Sugar

1 Tsp Baking Soda

2 Tsp Baking Powder

 4 Tbsp Salted Melted Butter

1 Tbsp Powdered Sugar, plus more for garnish

1 Cup Peanut Butter Chips

Peanut Butter Sauce

2 Ripe Bananas

Maple Syrup

DIRECTIONS

1. In a medium mixing bowl, whisk together the flour, baking powder and baking soda.
2. In another medium mixing bowl, add the buttermilk, granulated sugar, powdered sugar, lightly beaten eggs, ¼ cup of vegetable oil, vanilla extra or vanilla syrup and melted salted butter. Lightly beat or stir the mixture until thoroughly combined.
3. Combine the wet ingredients into the dry ingredients and mix until just combined. Make sure to not overmix. You may need to additional buttermilk to achieve the right consistency.
4. Allow the batter to rest for a minimum of 10 minutes.  This is very important to achieving fluffy pancakes!
5. While the batter is resting, warm up a large skillet over medium heat. You will know the pan is ready if when you splatter a littler water onto the pan, water dances around the pan.
6. Lightly coat the large skillet with vegetable oil or additional butter. Spoon batter onto the skillet and gently spread the batter to create a 5-inch pancake. Sprinkle a generous serving of peanut butter chips into the batter of each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. This may take an additional 1-3 minutes.
8. Once the pancakes have been thoroughly cooked, plate the buttermilks and then top with fresh banana slices and more peanut butter chips.  
9. Finally, drizzle the peanut butter sauce liberally followed by a good dusting of powdered sugar. Note if you do not have peanut butter sauce, just warm jarred peanut butter by adding it to a microwave-safe mixing bowl and heating on half power for 30 seconds to 1 minute.
10. Maple syrup can then round out this dish, but it is optional to taste!
11. And the most important step, ENJOY!

BREAKFAST QUESADILLA

Grilled flour tortilla stuffed with fluffy scrambled eggs, smoked hickory bacon, smashed avocado, shredded lettuce, diced tomatoes and sour cream accompanied by a zesty homemade salsa for dipping

Serving is for one quesadilla per person

INGREDIENTS - QUESADILLA

1 Large Flour Tortilla (8” diameter)

2 Large Eggs

¼ Cup Freshly Shredded Cheddar Cheese

2 Slices of Hickory Smoked Bacon

½ of an Avocado, Smashed

¼ Cup Tomatoes, Diced

¼ Cup Lettuce, Shredded

4 oz. Sour Cream

Avocado Oil

Kosher Salt + Pepper

INGREDIENTS – ZESTY SALSA

3 Cups Tomatoes, Chopped

1 Cup Onion, Chopped

½ Cup Green Bell Pepper, Chopped

1 Jalapeno, Seeded and Finely Diced

⅓ Cup Cilantro, Chopped

4 Cloves Garlic, Finely Minced

3 Tbsp Lime Juice, Freshly Squeezed

¼ Tsp Cumin

Kosher Salt + Pepper

DIRECTIONS – ZESTY SALSA

1. Dice and prepare all the ingredients.
2. Combine all ingredients and stir thoroughly. 
3. Rest at room temperature for at least one hour before serving. Refrigerate any leftovers.
4. Makes about 5 cups of salsa.

DIRECTIONS - QUESADILLA

1. Heat a non-stick pan over medium heat. Cook bacon slices until browned and cooked through then remove to a plate. 
2. Dice up the bacon slices. Wipe excess oil from skillet if needed. Reduce heat to low.
3. In a measuring cup, add 2 eggs with a pinch of salt and pepper, or add seasoning to taste. Beat with a fork. Add beaten eggs and swirl to spread evenly over the bottom of the pan. 
4. Cook over low heat until eggs are nearly cooked through (if you tilt the pan they shouldn't run).
5. Sprinkle the top with 2 tbsp of shredded cheddar then cover with the tortilla. The cheese will make the tortilla stick to the egg. 
6. Use a large spatula to get under the egg and quickly flip over.
7. Sprinkle another 2 tbsp of cheese to taste. Sprinkle your cooked bacon over half of the surface and then add the diced tomatoes, shredded lettuce, smashed avocado and half of the sour cream.  Fold the tortilla in half. 
8. Sautee the tortilla on both sides until golden brown. Adding a little oil to the pan will help the tortilla crisp nicely. Remove from skillet and use a pizza cutter to cut quesadilla into wedges and serve warm.
9. Serve with the remaining sour cream and zesty salsa on the side for dipping.
10. And the most important step, ENJOY!

JERSEY EGGS WAFFLE BENEDICT

Our  famous made-from-scratch mini belgian waffles topped with poached eggs and Taylor Ham (aka pork roll) and drizzled with housemade Hollandaise sauce – our twist on a traditional breakfast classic!

Serves 4 people

INGREDIENTS - BELGIAN WAFFLES

2 Cups Flour

4 Tsp Baking Powder

½ Tsp Salt

¼ Cup Sugar

2 Eggs

½ Cup Vegetable Oil

½ Cup Melted Butter

2 Cups Milk

1 Tbsp Vanilla

Nonstick Cooking Spray

INGREDIENTS - HOLLANDAISE SAUCE

2 Large Egg Yolks

2  Tsp Lemon Juice

½ Tsp Dijon Mustard

2 Tbsp Lukewarm Water

½ Cup Unsalted Butter

1/8 Tsp Cayenne Pepper

¼ Tsp Sea Salt

INGREDIENTS - EGGS BENEDICT

8 Slices Taylor Ham (aka Pork Roll)

2 Tsp White Vinegar

8 Large Eggs

Fresh Chopped Parsley

Salt (to taste)

Kosher Salt + Pepper

DIRECTIONS

1. First make your mini waffles. Oil your mini waffle maker.  Note that if you only have a large waffle machine, just use a quarter of each waffle for each poached egg.  Alternatively, you can also serve your Jersey Eggs Benedict over more traditional toasted English muffins instead.
2. Sift all the dry ingredients together in a large bowl (flour, baking powder, salt and sugar).
3. In a separate bowl, separate the egg whites and beat until stiff peaks form.
4. In a separate bowl, mix together the egg yolks, milk, oil, butter and vanilla. Stir the ingredients lightly.
5. Add dry ingredients to the wet ingredients and mix well. Then finally fold in the egg whites.
6. Ladle your batter onto the waffle maker on medium-high heat for about 5-10 minutes or when they are golden brown on both sides.
7. Once your waffles have been made, prepare your Hollandaise sauce. First, add the egg yolks to a mixing bowl with the water, lemon juice and Dijon. Whisk vigorously until well combined.
8. Cut the butter into small pieces and add them into the egg mixture.
9. Pour all the ingredients into a small saucepan and place over medium-low heat whisking the mixture constantly. Note that as the butter melts, it will get a little frothy. Continue whisking constantly until the mixture thickens (which should be about 3 minutes). It is thick enough when you are able to coat the back of the spoon with the mixture.  Once it has thickened enough, make sure to immediately remove from the heat.
10. Season the sauce with salt and cayenne pepper. Keep the sauce warm as you finish preparing the rest of your eggs benedict. Note if the sauce over-thickens while it is resting, whisk in a few drops of warm water before serving.
11. Next, prepare your Taylor Ham (aka pork roll) by browning in a medium skillet flipping on both sides until lightly browned and toasted on the edges. Place the Taylor Ham (aka pork roll) on a paper towel to absorb any excess fat.
12. While the Taylor Ham (aka pork roll) is cooking, fill a saucepan halfway with water and add the white vinegar. Bring to a slow boil.
13. Gently crack an egg into the water careful to not break it. Then repeat with the remaining eggs.
14. Reduce the heat to a gentle simmer and cook about 3-4 minutes until the egg white is set and the yolk remains soft.
15. Once done, remove each egg with a slotted spoon, allowing the water from the egg to drain.
16. To assemble, place one mini waffle (or half of a toasted English muffin) on the bottom, topped with one slice of Taylor Ham (aka pork roll) and followed by a poached egg and then the Hollandaise sauce.
17. Finally, season with salt and pepper and garnish with fresh chopped parsley.
18. And the most important step, ENJOY!

SOUTH OF THE BORDER OMELET

Our colossal omelet made with farm raised cage-free eggs and stuffed with ham, onions, fresh mushrooms, pickled jalapeno peppers, cheddar cheese and sour cream

Serves 4 people

INGREDIENTS

16 Large Eggs

5 Tablespoons Unsalted Butter

1 Small Onion, Finely Chopped

6 oz of Fresh Button or Bella Mushrooms, Cleaned and Coarsely Chopped

4 oz Pickled Jalapeno Pepper Rings

8 oz of Virginia Ham or Ham Steak, Coarsely Chopped

8 oz Cheddar Cheese, Freshly Grated

8 oz. Sour Cream

Kosher Salt + Pepper

DIRECTIONS

1. In a medium bowl, whisk together the eggs and salt. Set the mixture aside.
2. In a medium 10-inch nonstick skillet, heat 1 tablespoon of butter over medium-high heat. When the butter is foaming, add the onions and fresh mushrooms, season lightly with salt and pepper and stir to coat in the butter.
3. Once the mushrooms and onions have lightly browned, add the ham and pickled jalapeno peppers and cook, stirring occasionally, until the vegetables and ham are tender, about 2 minutes. Transfer the mixture to another medium bowl.
4. Reduce the heat under the skillet to medium-low. While you are reducing the heat on the skillet, combine the slightly cooled egg mixture with cooked vegetables and ham into one bowl.
5. Add ½ tablespoon butter and swirl to coat the pan. Whisk 1/4 of the egg and vegetable mixture into the skillet. Cook without touching until the eggs around the edges of the pan are set which should take about 30 seconds to 1 minute.  Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
6. Sprinkle 2 oz of the grated cheddar cheese and 1.5 oz of sour cream in the middle of the omelet.
7. Cover the skillet with a lid and cook until the egg is set and the cheese is melted which should take about 1 to 3 minutes. Run the spatula around the edges, then fold the omelet in half over the cheese and sour cream.  
8. Slide the omelet onto a plate and drizzle sour cream over the top of the omelet.  
9. Repeat with the remaining butter, egg and fillings to make an additional 3 omelets.
10. And the most important step, ENJOY!

RED VELVET PANCAKES

Our famous made-from-scratch red velvet buttermilk pancakes baked with chocolate chips and topped with a decadent cream cheese frosting 

Serves 4 people

INGREDIENTS

2 Cups Buttermilk

1 Cup Vegetable Oil

2 Large Eggs

2 ½ Teaspoon Vanilla Extract

2 Cups All-Purpose Flour

2 Tbsps Granulated Sugar

1 Tsp Baking Soda

2 Tsp Baking Powder

 4 Tbsp Salted Melted Butter

1 Cup Powdered Sugar, plus more for garnish

2 Tbsps Cocoa Powder

1 Tsp White Vinegar

2 Tsps Red Food Coloring

1 Cup Semisweet Chocolate Chips

6 Oz. Cream Cheese

1 Tbsp Whole Milk

Maple Syrup

DIRECTIONS

1. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
2. In another medium mixing bowl, add the buttermilk, granulated sugar, 1 tablespoon of powdered sugar, vinegar, red food coloring, lightly beaten eggs, ¼ cup of vegetable oil, 1 ½ Teaspoons of vanilla extra and melted salted butter. Lightly beat or stir the mixture until thoroughly combined.
3. Combine the wet ingredients into the dry ingredients and mix until just combined. Make sure to not overmix. You may need to additional buttermilk to achieve the right consistency.
4. Allow the batter to rest for a minimum of 10 minutes.  This is very important to achieving fluffy pancakes!
5. While the pancake batter is resting, make the cream cheese frosting in a small bowl by combining the remaining powdered sugar, softened cream cheese, 1 teaspoon of vanilla extract and whole milk.  Whisk using a hand mixer until fully incorporated.
6. While the batter is resting, warm up a large skillet over medium heat. You will know the pan is ready if when you splatter a littler water onto the pan, water dances around the pan.
7. Once the pancake batter has rested, lightly coat the large skillet with vegetable oil or additional butter. Spoon batter onto the skillet and gently spread the batter to create a 5-inch pancake. Sprinkle a generous serving of chocolate chips into the batter of each pancake.
8. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. This may take an additional 1-3 minutes.
9. Once the pancakes have been thoroughly cooked, plate the buttermilks and then top with the cream cheese frosting and more chocolate chips.  
10. Finally, give a good dusting of powdered sugar.
11. Maple syrup can then round out this dish, but it is optional to taste!
12. And the most important step, ENJOY!

BLUEBERRY COCONUT BLISS FRENCH TOAST

Fresh basked challah bread double dipped in our caramel vanilla infused milk and egg batter stuffed with fresh blueberries and shredded coconut topped with fresh blueberries and our vanilla sauce

Serves 4 people

INGREDIENTS

1 Fresh Baked Challah Bread Loaf

6 Eggs

3 Cups Whole Milk

2 tsp Vanilla

1 tsp Cinnamon

1 tsp Nutmeg

4 Tbsp Caramel Sauce

2 Tbsp Vanilla Sauce

2 Cups Fresh Blueberries

½ Cup Fresh Shredded Coconut

½ Stick Unsalted Butter

Pinch of Kosher Salt

Powdered Sugar

Maple Syrup

DIRECTIONS

1. Slice challah bread loaf into 1 ½ - 2 inch thick slices.
2. In a large bowl, whisk together eggs, milk, salt, nutmeg, cinnamon, vanilla and caramel sauce.
3. Dip each slice into the mixture and submerge to ensure that each slice absorbs the batter. Let each slice soak about 1 minute. Be careful not to oversoak or the bread will get mushy.
4. Melt the unsalted butter in a skillet set at medium heat. Once the butter is melted, griddle each slice of the challah bread. Once one side starts browning and getting crispy, flip and cook the other side. It should take about to 3-4 minutes per side.
5. For the last 2 minutes of cooking of the second side, add in half of the blueberries into the skillet and let them warm up.  They will start popping and their juices will be released. Press the blueberries into the cooked french toast before removing the french toast from the skillet.
6. Once the french toast has been thoroughly cooked, plate the french toast and then top with more fresh blueberries and shredded coconut.
7. Finally, drizzle the vanilla sauce liberally followed by a good dusting of powdered sugar. Maple syrup can then round out this dish, but it is optional to taste!
8. And the most important step, ENJOY!