Fried Chicken Wings: Ingredients:
- 2 pounds chicken wings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Vegetable oil for frying
Instructions:
- In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder.
- Add the chicken wings to the bowl and toss to coat them in the marinade. Let them marinate for at least 1 hour or overnight in the refrigerator.
- In a separate bowl, mix the flour with additional salt, black pepper, paprika, and garlic powder.
- Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
- Remove the chicken wings from the marinade and dredge them in the flour mixture, shaking off any excess.
- Carefully place the coated wings into the hot oil and fry until golden brown and crispy, about 10-12 minutes. Cook them in batches if necessary.
- Remove the fried chicken wings from the oil and drain them on a paper towel-lined plate. Serve hot.
Candied Yams: Ingredients:
- 4 medium yams or sweet potatoes
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Mini marshmallows (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Peel the yams and cut them into 1-inch thick slices or cubes.
- In a saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir until the sugar has dissolved and the mixture is well combined.
- Place the yams in a baking dish and pour the butter-sugar mixture over them, tossing to coat evenly.
- Cover the baking dish with foil and bake for about 45 minutes, or until the yams are tender. Remove the foil and continue baking for an additional 10 minutes to allow the sauce to thicken.
- If desired, sprinkle mini marshmallows over the top of the yams and return to the oven for a few more minutes until the marshmallows are lightly toasted.
- Serve the candied yams warm.
Deviled Eggs: Ingredients:
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- Paprika for garnish
Instructions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and place them in a bowl.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, and salt to the bowl with the mashed yolks. Mix well until all the ingredients are thoroughly combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the deviled eggs with paprika for garnish.
- Refrigerate the deviled eggs until ready to serve.
Collard Greens: Ingredients:
- 2 pounds collard greens, washed and stemmed
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Hot sauce (optional)
Instructions:
- Stack the collard green leaves on top of each other, roll them tightly, and slice into thin strips.
- In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy.
- Add the chopped onion and minced garlic to the pot with the bacon and cook until the onion is translucent.
- Add the collard greens to the pot and stir well to combine them with the bacon and onion mixture.
- Pour in the chicken or vegetable broth and bring to a simmer. Cover the pot and let the greens cook for about 1 hour, stirring occasionally.
- After an hour, add apple cider vinegar, sugar, salt, and pepper to the pot. Stir well and let the greens cook for an additional 15-20 minutes.
- Taste and adjust the seasoning if needed. If desired, serve with hot sauce on the side.
- Serve the collard greens hot.
Enjoy !
