Chips

Big League

Mashville Chicken Boy's Sandwich

The Mound

House – made potato chips coated in a smokey BBQ dry rub.

Spacemans Chips

Championship Chips

A foot long Kayem hot dog topped with our house – made chili, cheddar jack cheese and fresh jalapeno slices. It's very messy to eat, but it's so good!!

Big League Chili Dog

Add a large portion of guacamole

Fried Chicken strips tossed in Nashville style hot sauce piled on a sub roll with lettuce, tomato, dill pickles and a house – made zesty dill pickle ranch dressing.

"Mookie Was From Nashville" Chicken Po'Boy Sandwich

House – made salsa and fresh cooked tortilla chips.

Championship Chips and Salsa

12 " of Italian sausage topped with sauteed peppers and onions.

Rico's Sausage Sand

A mound of Tater Tots covered in house – made chili and beer cheese sauce. Finished with a dollop of sour cream and scallions.

The Pitchers Mound

Our baked mac – n – cheese with boneless buffalo wings.

Buffalo Mac – N – Cheese

Celsius Assorted Energy Drinks

Celsius Assorted Energy Flavors

Chocolate Chip Cookies

Chicken Cordon Bleu

Ice Cream

Build Your Own Mac

Chocolate Chip Cookie

State Smash Burger

Soup of the House

Hot Chocolate

French Vanilla Cappuccino

Wash and peel the potatoes, then slice them thinly using a mandoline or a sharp knife.

Prepare the Potatoes

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

Soak the Potatoes

After soaking, drain the water and pat the potato slices dry with paper towels to remove moisture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a few potato slices to the hot oil and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the chips are still hot, sprinkle with salt, paprika, and garlic powder to taste.

Season the Chips

Cut each corn tortilla into 6 wedges using a sharp knife or pizza cutter.

Prepare the Tortillas

Carefully add a few tortilla wedges to the hot oil and fry until crispy and golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Tortilla Chips

While the chips are still hot, sprinkle with salt to taste.

Potatoes

Vegetable oil

Salt

Paprika

Garlic powder

Corn tortillas

In a large bowl, combine the ground beef with salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch thick.

Mix and Shape

Place the formed patties on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to firm up.

Chill

In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and place on paper towels to drain.

Cook the Bacon

Using the same skillet or a grill, cook the patties over medium-high heat for about 4-5 minutes on each side for medium doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Grill the Patties

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, place a layer of lettuce, followed by the cooked patty with melted cheese, a slice of tomato, several pickle slices, and two slices of crispy bacon. Top with ketchup and mustard to taste, then place the top half of the bun on each burger.

Assemble

Ground beef

Black pepper

Onion powder

Cheddar cheese slices

Bacon

Lettuce

Tomato

Pickles

Ketchup

Mustard

Burger buns

In a bowl, combine buttermilk, hot sauce, salt, and black pepper.

Prepare Marinade

Add the boneless chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate Chicken

In a separate bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare Breading

Take the marinated chicken thighs out of the buttermilk and allow excess to drip off. Dredge them in the flour mixture, coating well.

Bread Chicken

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken thighs and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry Chicken

Toast the burger buns lightly on a skillet or in the oven.

Prepare Buns

Spread mayonnaise on the bottom half of each bun. Layer with lettuce, fried chicken, tomato slices, and pickles. Top with the other half of the bun.

Assemble Sandwich

Serve the Mashville Chicken Boy's Sandwich warm with your favorite side dishes.

Serve

Boneless chicken thighs

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Lettuce leaves

Tomato slices

Mayonnaise

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Prepare the Base

Press the mixture firmly into the bottom of a 9x9 inch baking dish to form an even layer. Set aside.

Press into Pan

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

Make Cream Cheese Mixture

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add Heavy Cream

Spread the cream cheese mixture evenly over the graham cracker crust in the baking dish.

Spread Middle Layer

In a medium bowl, whisk together the chocolate pudding mix and milk for about 2 minutes until smooth and thickened.

Prepare Chocolate Pudding

Pour the chocolate pudding over the cream cheese layer, spreading it evenly.

Add Pudding Layer

Refrigerate the dessert for at least 2 hours to set. Before serving, top with whipped cream and garnish with chocolate shavings.

Chill and Top

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Powdered sugar

Vanilla extract

Heavy cream

Chocolate pudding mix

Milk

Whipped cream (for topping)

Chocolate shavings (for garnish)

Wash the Russet potatoes thoroughly under cold water. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even slices (about 1/8 inch thick).

Wash and Slice

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

Soak the Slices

In a medium bowl, combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well until all ingredients are evenly combined.

Mix the Ingredients

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.

After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.

Working in batches, carefully add the potato slices to the hot oil. Fry for 3-4 minutes or until golden brown and crispy. Make sure not to overcrowd the pot.

Fry the Chips

Once fried, use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle the smokey BBQ dry rub evenly over the chips.

Drain and Season

Transfer the seasoned chips to a serving platter. Optionally, serve with your choice of dipping sauce.

Plate the Chips

Russet potatoes

Brown sugar

Smoked paprika

Cayenne pepper

Wash and peel the potatoes. Using a mandoline or sharp knife, slice them into thin rounds about 1/8 inch thick.

Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This will help remove excess starch and make the chips crispier.

Soak the Potato Slices

After soaking, drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.

Drain and Dry

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully add a handful of potato slices to the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

While the chips are still hot, sprinkle them with salt, paprika, garlic powder, onion powder, and black pepper. Toss gently to coat evenly.

In a medium bowl, combine the sour cream, mayonnaise, Dijon mustard, chopped chives, lemon juice, salt, and black pepper.

Combine Ingredients

Stir the mixture until all ingredients are fully combined and the dip is smooth.

Mix Well

Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld.

Potato (large)

Sour cream

Dijon mustard

Chives (fresh, chopped)

Lemon juice

In a large pot over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Cook the Beef

Add the chopped onions and minced garlic to the pot. Cook until the onions are translucent, about 3-4 minutes. Stir in the chili powder, cumin, salt, and black pepper, cooking for another minute.

Add Vegetables and Spices

Stir in the canned diced tomatoes and kidney beans. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.

Add Remaining Ingredients

While the chili is simmering, grill or boil the Kayem foot long hot dogs according to your preference until heated through, about 5-7 minutes.

Grill or Boil Hot Dogs

Place the hot dog buns on a plate. If desired, lightly toast them on the grill or in the oven.

Place each hot dog in a bun. Generously top each hot dog with the house-made chili. Sprinkle with shredded cheddar jack cheese and add fresh jalapeno slices on top.

Assemble the Dogs

Serve immediately while hot and enjoy the messiness of your Big League Chili Dog!

Kayem foot long hot dogs

Hot dog buns

Onion, chopped

Garlic, minced

Canned diced tomatoes

Canned kidney beans, drained and rinsed

Chili powder

Cumin

Olive oil

Cheddar jack cheese, shredded

Fresh jalapenos, sliced

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mash the Avocados

Pour in the lime juice over the mashed avocados to prevent browning and add flavor.

Add Lime Juice

Add the finely chopped red onion, diced tomato, chopped cilantro, and minced jalapeño to the bowl.

Mix in Vegetables

Sprinkle in salt and black pepper, and mix everything together until well combined.

Season

Taste the guacamole and adjust seasoning with more salt, pepper, or lime juice as desired.