Mooseville USA - Mooseville Café

Chicken & Waffles

3/2/2015

Got a hankering for something salty and sweet? Try Our Chicken and Buttermilk Waffles Special. It'll put a smile on your face, guaranteed.

INGREDIENTS

For Chicken:
Chicken breasts
Flour
Eggs
Milk
Salt
Pepper
Paprika

For Waffles:
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Buttermilk
6 tbl Butter, melted
2 eggs, beaten lightly

Makes 4-6 Waffles

DIRECTIONS

Step 1: Dredge the Chicken

You'll need two bowls to dredge the chicken.

In Bowl 1 put the flour then season with salt, pepper, and paprika.

In Bowl 2 add 2-3 eggs (depending on how much chicken you're frying) and beat. Add salt and pepper to taste.

Season chicken breasts to taste and then dip breasts in the flour (Bowl 1) until covered.

Then dip the chicken in the egg wash (Bowl 2). Make sure the chicken is covered thoroughly before dipping the chicken back in the flour (Bowl 1).

Step 2: Fry Chicken

Heat oil in large skillet to just before smoking.

Caution: You don't want the oil too hot or it will burn the chicken.

Once oil is hot place the dredged chicken in the pan and cover. Cook until chicken turns golden brown, flipping the chicken during the process. Time to fry depends on type of chicken and type of stove.

Once cooked, set aside to cool. Use paper towel to soak up excess grease.

Step 3: Whip Up the Waffles

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

Stir in buttermilk, butter and eggs. Stir until thoroughly mixed. Warning: Batter will be thick.

You will need a waffle maker of some sort to cook the batter.

OUR CHICKEN & WAFFLES ARE SERVED WITH

a side of maple syrup and a side of honey

Gemelli with Truffled Spinach & Tomatoes

11/10/2014

(Vegetarian)

Feeling the need for some healthy grub before Thanksgiving? Try this delicious dish prepared by our guest chef, Katelyn Drake of Love & Light Kitchen. It's so good even the most dedicated meat lover will be impressed.

GET THE RECIPE

The Twice Fried Once Baked Special

10/27/2014

THIS WEEK'S SPECIAL:

Fried Chicken Wings Dipped Twice, Oven-baked Mac-n-Cheese & Grilled Corn on the Cob

Served with a side of honey for dipping.

FRIED CHICKEN WINGS

INGREDIENTS

For Chicken

Chicken wings
Salt
Pepper
Paprika
Cayenne

For Batter

Milk
2 eggs
Flour

DIRECTIONS

Season chicken to taste. Set aside.

In a bowl beat eggs and add in a splash or so of milk.
In another bowl add flour.

Dip chicken wings in egg and milk wash making sure every part of the wing gets covered.

Roll the chicken wings in flour.

FRYING

Fill a deep frying pan (or wok) halfway with vegetable oil.
Heat the oil up until you hear it popping. If you have a thermometer, it should be about 350˚–375˚F.

Gently place wings in oil and cook over medium to medium high heat. Turn the chicken so that all sides are fried, about 5 or so minutes or until golden brown and crispy. You can also ladle oil over the sides of chicken that are exposed to the surface.

WARNING: Don't drop wings into the oil. The splash can cause burns.

Remove wings and put them on a plate covered with paper towels. The paper towels will help soak up excess grease.

Tonight's special will dipped twice for an extra thick crust and served with a side of honey for dipping.

OVEN-BAKED MAC-N-CHEESE

INGREDIENTS

8 oz. Elbow Macaroni

For Cheese
2 1/2 TBL flour
2 cups shredded Cheddar
1/2 cup grated Parmesan
3 cups milk
1/4 cup butter

For Topping
2 TBL butter
1/2 cup bread crumbs
Salt & Pepper
Dash of cayenne

DIRECTIONS

Cook elbow macaroni, drained, and set aside.

In a saucepan, melt butter over medium heat. Stir in enough flour to make a sauce. Add milk to sauce slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.

Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

Add the topping:

Melt butter in a skillet over medium heat. Add breadcrumbs, and brown. Spread over the macaroni and cheese and then sprinkle with salt and pepper and a bit of cayenne.

Bake at 350 degrees F for 30 minutes.

GRILLED CORN ON THE COB WITH A KICK

GRILLING INSTRUCTIONS

Remove husk and silk (leave tip to use as a handle)
Coat corn with butter and salt and paprika
Put corn on the grill and close lid
Cook for 15-20 minutes, turning every 5 minutes

Ninja Sugar Cookies

7/17/2014

Ingredients:

FOR COOKIES

Flour - 2 3/4 cups
Baking Soda - 1 tsp.
Baking Powder - 1/2 tsp.
Softened Butter - 1 cup
Sugar - 1 1/2 cups
Egg - 1
Vanilla Extract - 1 tsp.

FOR ICING

Powdered Sugar - 1 cup
Milk - (at least) 2 tsp (+)
Light Corn Syrup - 2 tsp.
Vanilla Extract - 1/4 tsp.

Directions:

For Cookies:

Stir together flour, baking soda, and baking powder. Set aside.

In another bowl, cream butter and sugar until smooth. Beat in egg and vanilla.

Gradually blend in dry ingredients.

Bake cookies at 375° for 8-10 minutes.

For Icing:

Stir powdered sugar and milk until smooth. You may have to add more milk.

Beat in corn syrup and vanilla until smooth and glossy.

If too thick, add more corn syrup.

Add food coloring and stir.

Apply icing to cookies, decorate as you see fit, and enjoy.

Warning: Cookie recipe bakes 4 dozen cookies. To cut the recipe in half, do the math. Math has never been our forte so we just freeze our extra dough for later.

Spiced Pork Chops and Sweet Apples

7/14/2014

TONIGHT'S SPECIAL WILL BE SERVED WITH

Whipped Mashed Potatoes & Homegrown Green Beans

INGREDIENTS

For Pork Chops

4 (3/4-inch) pork chops
Oil (1-2 tsp)
Salt
Pepper
Cayenne
Brown Sugar

For Apples

Brown Sugar (2 TBL)
Cinnamon (1/8 tsp)
Nutmeg (1/8 tsp)
Unsalted Butter (2 TBL)
2 tart apples (peeled, cored, and sliced)
Salt (a dash)
Pepper (a dash)

DIRECTIONS

For Pork Chops:

The Rub:

Add salt, pepper, cayenne, and brown sugar in a bowl and mix thoroughly. Rub the spices over the pork chop and let sit for 30 minutes.

Note: For more spice add a bit more Cayenne to the rub.

Cooking:

Add oil to a large skillet and heat over medium-high heat. Place chops in hot pan and cook for 5 to 6 minutes, or until done, turning occasionally.

Note: Pork chops can also be grilled or baked at 350° for 20-30 minutes.

For Apples:

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples.

Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops.

Easy-Breezy Barbecue Chicken

4/8/2014

For the BBQ Sauce

1 1/2 cup brown sugar
1 1/2 cup ketchup
1/2 cup red wine vinegar
1/2 cup water
1 Tbl. Worchestire sauce

2 1/2 Tbl. Dry Mustard
2 tsp. paprika
2 tsp. salt
1 1/2 tsp. black pepper
2 dashes hot sauce (optional)

In a blender combine sugar, ketchup, Worchestire sauce, water, and vinegar.

Add in seasoning and blend until smooth.

For the Chicken

Place chicken legs and wings in a 9 x 13 baking dish, salt and pepper, and then cover with BBQ sauce. Place freshly cut red onion rings on top of the chicken.

Preheat Oven to 350º

Put chicken in oven for 45 minutes, uncovered.

Remove from oven and baste with BBQ sauce to keep moist.

Put back in the oven for another 30-35 minutes, basting every 10 minutes.

Check to make sure the chicken is cooked. Juices should run clear and internal temperatures should be at least 165 °F.

Tonight's Special Is Served With

Mashed Potatoes & Vegetarian-style Baked Beans

Don't have time to make your own BBQ Sauce?

Though this particular style of BBQ sauce only takes a few minutes to prepare, sometimes cracking open a jar of pre-made BBQ sauce can be a life-saver.

There are several good brands on the market, but Mooseville Café recommends Head Country Original for the perfect blend of sweetness with a kick when you're in a pinch.

Wisconsin Bratwurst

3/31/2014

Ingredients:

For large social gatherings:

2 lbs. Bratwurst
2 onions, thinly sliced
1 cup butter
6 (12 oz.) cans of beer
1 1/2 tsp. ground black pepper
Hoagie rolls
Condiments of your choice

For smaller parties, cut recipe in half.

Directions:

Pick Brats with a fork (some people argue this step shouldn't be followed).

Place in a large stock pot with onions, butter, pepper, and beer.

Simmer for 20 minutes.

Cook marinated Brats on the grill until brown on all sides.

Put Brat in Hoagie roll and use the marinated onions and the condiments of your choice.

Tonight's Brats will be served on a Hoagie with onions, sauerkraut, mustard and ketchup and a side of corkscrew pasta salad and fruit salad.

Grilled Pork Chop with Avocado Salsa

8/19/2013

Original recipe from Char-Broil's Grill Yourself Skinny by Heidi Skolnik

Ingredients:

For Pork Chop:
3/4 - 1 lb boneless pork chop, thick cut
1/2 cup of yellow onion
1/4 cup freshly-squeezed lime juice
1/4 cup seeded and chopped jalapeño peppers
2 Tablespoons extra-virgin olive oil
2 teaspoons freshly ground cumin
1 teaspoon of salt
1 teaspoon of black pepper
Water as needed

For Avocado Salsa:
1 avocado, peeled, pitted, and cut into medium cubed
1 cup cherry tomatoes (any tomato will work)
3/4 cup seeded and medium-diced cucumber
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 Tablespoon extra-virgin olive oil
1 Tablespoon freshly-squeezed lime juice
Salt & Pepper to taste

Directions:

Create a marinade by combining yellow onion, lime juice, olive oil, jalapeño peppers, cumin, salt, and pepper in a blender. Blend on high until smooth. If ingredients doesn't blend properly, add water, little by little, until the marinade purées.

Put the pork and marinade in a seal-able plastic bag and marinate for at least an hour before grilling. (It's preferred that you marinate overnight.)

Grill the pork chops (about 14-20 minutes). Let stand for at least 5 minutes before cutting.

Mix the ingredients for the Avocado Salsa and place on top of the pork chops.

Tonight's special will be served with grilled watermelon slices and cucumbers.

Want a tasty taco treat instead? For $2 more, we'll shred the pork and serve it in either a toasted corn or flour tortilla.

Grilled Havamuenolone Cheese Sandwiches

4/12/2013

National Grilled Cheese Sandwich Day Special

Ingredients:

Havarti, Muenster, and Provolone Cheese
California sourdough bread
1 tablespoon of butter

Directions:

Melt half a tablespoon of butter into a pan. Put one slice of bread in the pan. Place cheese slices on top and then cover with second slice of bread.

Toast bread until cheese starts to melt.

Add another half tablespoon of butter and flip sandwich.

Toast until cheese is nice and gooey and bread is golden brown.

Tonight's Special will be served with your choice of Tomato or Chicken Noodle soup, a small cup of fruit, and an ice-cold IBC root beer.

'Merican Barbeque Chicken

11/6/2012

For Sauce (Recipe compliments of The Neely's):

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Directions: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Marinate chicken with barbeque sauce and sliced red onions for at least an hour.

If you bake chicken, preheat oven to 350 and then cook for approximately 45 minutes - 1 hour.

The special is better when grilled.

Whether you grill or bake in the oven, baste chicken with BBQ sauce every 15-20 minutes thoroughly to keep moist.

Tonight's special will be served with Kraft Mac-N-Cheese, baked beans, and an IBC root beer.

About Us:

Mooseville Café is simply a great place to eat. If you're looking for something easy, quick and fairly inexpensive, then you've come to the right place. Nothing too fancy here and everything is made with love, the way home-cookin' should be.

Meet our Chef:

Chef Anita Pepper has been dabbling in the kitchen all her life, but it wasn't until recently that she quit her job as a carpenter to forge a new career as Master Chef of Mooseville Café.

Pepper's specialty dishes primarily focus on the southern and mid-western cooking styles, but have dashes of healthy goodness sprinkled in.

Location:

123 Antler Drive

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