Fried Pork Chops

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


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

Mac and Cheese

  • 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


  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.

Collard Greens

  • 2 bunches of collard greens
  • 1/2 lb of smoked turkey
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of apple cider vinegar
  • Red pepper flakes to taste
  • Salt and pepper to taste


  1. Remove stems from collard greens and chop into bite-sized pieces.
  2. In a large pot, sauté smoked turkey, onion, and garlic until fragrant.
  3. Add collard greens, vinegar, red pepper flakes, salt, and pepper.
  4. Simmer until the greens are tender and flavorful.

Sweet Yams

  • 4 large sweet potatoes
  • 1 cup of brown sugar
  • 1/2 cup of unsalted butter
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • Salt to taste


  1. Peel and slice sweet potatoes into rounds.
  2. In a saucepan, melt butter and add brown sugar, cinnamon, nutmeg, and salt.
  3. Coat sweet potato slices in the caramel-like mixture.
  4. Bake until the yams are tender and the top is caramelized.