COUNTRY RICE

COUNTRY RICE

1 lb. ground beef
1 lb. ground pork
½ cup diced red bell pepper
½ cup diced jalapenos, seeds removed
½ cup diced onion
¼ cup diced green onion
¼ cup flour
1 cup plus 1 Tbsp. water
3 cups cooked rice
1 tsp. each ground black pepper, seasoning salt, onion powder and garlic powder

Brown meats. Add seasonings. Add veg. Do not drain fat. Add the Tbsp. of water. Add the ¼ cup flour. Mix all ingredients together well and add the 1 cup of water. Cook the mixture 10 minutes over medium heat.

Spread the rice over the bottom of a baking dish. Pour the meat/gravy over the rice. Mix together well. Put into a 375⁰ oven for 20 minutes.  

FRIED OKRA

Fried Okra

2 lbs Okra, cut into 1/2 inch pieces

  Wash them in water acidulated with vinegar.

  Then drizzle them with:
1/8 cup buttermilk

  Toss them with:
1 tsp. seasoning salt
1/2 tsp ground black pepper

  Then toss with:

3 tbsp all purpose flour. To coat.

  Finally toss them with:
1/2 cup cornmeal.

  Fry in:
2 cups vegetable oil to fry with

  Drain on paper towels.

COLLARD GREENS

The Best Collard Greens

4 lbs collard greens, cleaned and cut
1 lb bacon ends, chopped
6 cups chicken broth
2 cups water
1 large onion, diced
1 tsp minced garlic
1 tsp seasoning salt
1/2 tsp ground black pepper
1 large jalapeno pepper, sliced
2 to 3 tbsp of white distilled vinegar


Place the bacon ends in a pot, and place the pot overmedium heat.
Brown the bacon then add in the diced onions, and cook until the onions start to sweat.

Add in the minced garlic,then cook for 1 minute.
Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.

Pour in the 2 cups of water, and turn the heat down to medium.
Start adding in the collard greens into the pot.

Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.

Add in the sliced jalapeno, and the vinegar and stir the ingredients.
Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.

TURKEY WINGS

Turkey Wings

2.5 lbs turkey wings, cut into sections if bought whole
1 large lemon, cut into 4 wedges
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt ( or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water)

Clean the turkey wings, then rub all surfaces of the wings with the lemon wedges
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.  Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.

Remove the wings from the bowl and Place them into a oiled bake dish.  In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.

Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.

PORK CHOPS

Fried Pork Chops

1 lb thinly cut pork chops
1 1/2 tsp seasoning salt or salt free seasoning
2 tsp garlic powder
1/2 tsp ground black pepper
1 1/2 tsp onion powder
1 tsp smoked paprika
3/4 cup all purpose flour
2 eggs
1 1/2 cup vegetable oil to fry with

Combine all of the seasonings into a bowl, and stir until they are well combined.

Use half of the seasoning mixture to season the pork chops. Be sure to season all surfaces of the pork chops.

In a medium sized bowl, crack open two eggs, and beat them.

In a separate bowl, add 3/4 cup of all purpose flour, and the remaining seasonings. Mix until well combined, then coat the pork chops with the seasoned flour.

Next, coat the pork chops with the eggs, then place the chops back into the seasoned flour for one last coating.

Once all of the pork chops are coated, it is time to fry them.
Pour the vegetable oil into a large skillet, then turn the heat to medium. Once the oil is hot, start adding in the pork chops. Be sure to not over crowd the skillet, otherwise the pork chops will not cook evenly.

Fry each side of the pork chops for about 3 to 5 minutes, then remove the chops from the skillet.

Place the Pork chops on a cooling rack or a paper towel lined plate.

SMOTHERED CHICKEN

Smothered Chicken

1 lbs chicken ( I used legs, and thighs)
1 1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp celery seed
1 tbsp onion powder
1 tsp poultry seasoning
1 tbsp garlic powder
1 tsp smoked paprika
1/4 cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 tsp minced garlic
1 medium sized onion, chopped

Directions
Start off by making sure that all of the chicken is nice and clean.
Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
Reserve the seasoned flour.
Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren’t any lumps.
Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
Make sure all of the chicken is coated with the creamy gravy.
Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
Once done serve the chicken with rice or mashed potatoes.

NECK BONES and GRAVY

Neck Bones and Gravy Recipe( Soul Food)


2 pounds of Pork Neck Bones( plain, not smoked)
1/2 cup of all purpose flour
2 TBS of vegetable oil
1 TSP of seasoning salt
1 TBS of minced onion
1/4 TSP of black pepper

1 cup of water
1 TBS of garlic powder

FIRST STEP, RINSE YOUR MEAT WITH COOL WATER.
PLACE YOUR NECK BONES IN YOUR BAKE PAN, WITH THE BONE DOWN.
SEASON YOUR MAT WITH YOUR SEASONS AND ONION.
POUR THE WATER IN YOUR PAN AND COVER YOUR MEAT AND BAKE IT ON 375 FOR 35 MINUTES.
ABOUT 30 MINUTES INTO COOKING YOUR NECK BONES, YOU WANT TO START MAKING YOUR GRAVY. YOU WILL DO THIS BY ADDING 2 TABLESPOONS OF VEGETABLE OIL IN A SAUCE PAN O SKILLET.
GET YOUR OIL NICE AND HOT, ON MEDIUM HIGH HEAT.
ONCE YOUR OIL IS HOT ADD 1/4 CUP OF FLOUR. COOK YOUR FLOUR UNTIL YOU REACH A PRETTY BROWN COLOR.
TAKE YOUR NECK BONES OUT OF THE OVEN, AND UNCOVER THEM. DISH YOUR FLOUR INTO THE PAN ALONG WITH THE NECK BONES( BE CAREFUL! IT'S EXTREMELY HOT!) MIX THE FLOUR WITH THE LIQUID IN THE PAN.

TAKE YOUR LEFT OVER FLOUR AND SPRINKLE IT OVER YOUR PORK. YOU WILL NOTICE THAT YOU NOW HAVE A GRAVY.
GIVE THE POT A FEW MORE STIRS, THEN COVER THE MEAT AND PLACE IT BACK IN THE OVEN FOR 25 MORE MINUTES ON 350.

REMOVE FROM THE OVEN, AND LET COOL FOR 5 MINUTES.

SERVE!

SOUTHERN POTATO SALAD

Easy, Creamy Potato Salad

2 large russet potatoes
5 eggs
⅓ of a white onion
¾-1 cup of Mayo (I always use Dukes)
¼ cup sweet relish
¼ cup dill relish
1 Tablespoon prepared mustard
2 dashes of Worcestershire sauce
¼ teaspoon celery seed
½ teaspoon white sugar (optional to balance out the salt) 2-4 dashes seasoning salt + more if desired
2-4 dashes of black pepper
Paprika (to cover the top)

Wash, peel and dice potatoes into small, uniform cubes.

Bring a saucepan half-full of water to a boil and add potatoes. Cook for 7-8 minutes until firm to the touch but tender to the bite. Do NOT overcook. Potatoes will need to be firm enough to withstand being tossed around when we add the mayo mixture.

In a separate pot, bring 5 eggs to a boil and cook until done. Drain hot potatoes and place in a large bowl. Peel the eggs. Separate the yolks from the egg white. Mash up the yolks in a bowl and dice up the egg whites in a separate bowl.

Place the potatoes, eggs whites, yolks, and onions in the refrigerator to until cold.

In a large bowl add egg yolks, egg whites and the onion.
Next add in the mayonnaise, dill relish & sweet relish.
Add in the mustard, seasoning salt, black pepper, celery seed, Worcestershire sauce and sugar.
Stir it all up.

Taste. Now it's time to adjust the seasonings to your liking. I always add in a bit more of everything. Taste it after each addition until it taste perfect!

SOUTHERN CABBAGE

Southern Cabbage 

1 head of cabbage
2 Tablespoons butter
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon of seasoning salt (or season to taste)
Fresh black pepper
1½- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish.

Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Add in chicken broth and toss.
Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.

BACON CHEDDAR RANCH PASTA SALAD

BACON CHEDDAR RANCH PASTA SALAD
Serves: 4

3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise (I used Dukes)
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano

Cook pasta until al dente. Be careful not overcook.
Drain pasta and rinse with cold water until pasta is cool.
Add drained pasta to a large bowl.
Add in the bacon, broccoli, red onions, black olives, and tomatoes.
Toss to combine. (you may need to add a tiny bit of water to moisten the pasta if it's too sticky to toss)
In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano.
When ready to serve, mix the dressing in with the pasta mixture until well coated.
Serve immediately.

Notes
TIPS~ Feel free to add in your favorite veggies and meats! Dress the pasta salad right when you are ready to serve. If you like a super creamy pasta salad, double to dressing mixture.

LEMON CAKE

Lemon Cake

FOR THE CAKE AND SYRUP:

16 tbsp. unsalted butter, softened, plus more for pans

2 1/2 cups cake flour, plus more for pans, sifted

2 1/2 tsp. baking powder

1 tsp. kosher salt

1/2 cup milk

1 tsp. vanilla extract

1 3/4 cups sugar

1 tbsp. lemon zest

4 eggs

1/3 cup fresh lemon juice

FOR THE FROSTING:

1 1/2 cups sugar

1/4 cup cornstarch

1/4 cup lemon zest

1 tsp. kosher salt

10 egg yolks

1 cup fresh lemon juice

1 1/2 cups unsalted butter, softened

1 tsp. vanilla extract

1. Make the cake: Heat oven to 350°. Butter and flour two 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally to produce four layers; set aside. Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.

Make the frosting: Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice. Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.

To assemble, place one cake layer on a cake stand, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting. Place another cake over the frosting, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup. Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.