Fried Chicken Recipe

Ingredients:

  • 2 lbs of chicken
  • 2 cups of buttermilk
  • 2 cups of all-purpose flour
  • 1 tablespoon of paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions:

  1. Marinate the chicken in buttermilk for at least an hour.
  2. In a separate bowl, mix flour, paprika, salt, and pepper.
  3. Dredge the marinated chicken in the flour mixture.
  4. Heat vegetable oil in a skillet and fry the chicken until golden brown and crispy.

Red Beans and Rice Recipe

Ingredients:

  • 16 oz bag of dry dark red kidney beans
  • 1 medium sized white onion diced
  • 1 lb smoked ham
  • 1 tsp vegetable oil
  • 2 tsp cajun seasoning
  • 1 tsp crushed cayenne pepper
  • 1/2 tsp crushed black pepper
  • 2 tsp smoked paprika
  • 8 -10 cups water
  • 4 cups cooked rice
  • Optional: green onions and paprika for garnishing

Instructions:

  1. Sort and rinse the beans, then do a quick soak.
  2. Add vegetable oil in a large pot, then begin to brown the smoked meat over medium high heat. Add in the onions, and cook until they start to sweat.
  3. Pour in 8 cups water.
  4. Drain the beans, then add them to the pot. Stir the ingredients, reduce the heat to medium, and cover the pot.
  5. Cook for 30 minutes. Add in 2 more cups of water. Sprinkle in the cajun seasoning, smoked paprika, ground cayenne, and ground black pepper.
  6. Stir the beans, and cover. Cook for another 45 minutes over medium heat.
  7. Place the beans in a bowl. Add some rice on top of the beans in the center of the bowl, and add more beans.
  8. Garnish with smoked paprika, and green onions.

Macaroni and Greens Recipe

Ingredients:

  • 2 cups of elbow macaroni
  • 4 cups of sharp cheddar cheese
  • 3 cups of milk
  • 1/2 cup of unsalted butter
  • 1/2 cup of all-purpose flour
  • Salt and pepper to taste
  • 2 cups of collard greens

Instructions:

  1. Cook the macaroni according to package instructions and set aside.
  2. In a saucepan, melt butter and whisk in flour to create a roux.
  3. Gradually add milk, whisking continuously to avoid lumps.
  4. Add cheddar cheese and stir until melted, creating a creamy sauce.
  5. Combine the sauce with the cooked macaroni, season with salt and pepper, and bake until golden.
  6. In a separate pot, sauté the collard greens with garlic until tender.
  7. Serve the macaroni and cheese with the collard greens on top.