Sunday, April 16, 2017

Kosher Greens

I just came upon this great cook site while looking for recipes for savory cornish game hens. I'll be cooking that one, for sure.  Anyway, here's a nice video and printed recipe on how to make what my friends call Kosher Greens.  It's greens made with smoked turkey, not ham hocks. I like the flavor so much more when it's cooked with turkey.  Funny, I'll turn around and serve this with ham. Go figure.

So here goes, Divas Can Cook does it right!

Here's the copied and pasted recipe. I hope Miss Diva doesn't mind.

Soul Food Collard Greens
  • 1 tablespoon olive oil
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon red pepper flakes
  • 1 large smoked turkey leg (fully cooked)
  • 32 oz. collard greens, thoroughly washed and cut into strips.
  • salt & pepper
  • hot sauce
  1. In a large deep skillet or pot, heat olive oil on medium heat.
  2. Add in onions and cook until tender.
  3. Stir in garlic and cook until fragrant.
  4. Add chicken broth, red pepper flakes and smoked turkey.
  5. Bring to a boil and reduce heat.
  6. Cover and boil lightly for about 20-30 minutes.
  7. Remove turkey leg and let cool.
  8. Remove meat from bone and cut into bite-size pieces.
  9. Return meat and skin back to the pot.
  10. Simmer for 10 minutes.
  11. Add collard greens to pot, pushing them down if needed.
  12. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
  13. Add salt and pepper if desired.
  14. Plate the greens and pour on a few drops of hot sauce.
  15. Serve hot.

Y'all enjoy this now, ya hear?

Thursday, March 2, 2017

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas
makes 4 freezer meals that serve 2-3  -- this is much easier than the recipe sounds.

3 bell peppers -- red, yellow, green, sliced long
4 med sweet onions, sliced long
3-4 raw chicken breasts (mine were huge, so I used 3), bite-sized strips
4 oz. (or so) olive oil
*spices OR 2 taco seasoning packets
3 cups shredded cheddar cheese, divided into four 3/4 cup portions in baggies
4 round foil/tins with lids from Dollar Tree (they come in stacks of four)
4 sandwich bags
Saran Wrap

*spices: salt, pepper, oregano, garlic powder, crushed red pepper, onion powder, ground cumin and chili powder- just sprinkle liberally over chicken. Drizzle with olive oil and mix up with your hands to give the chicken and veggies an even coat.
  • In a LARGE bowl, mix all the sliced chicken together with 2 packets of seasoning and 4-5 oz (I use four good swirls). Go ahead and mix this with your hands! Divide chicken into four large cereal bowls so each pan will get equal protein. Don't wash LARGE bowl, you'll use it again.
  • Slice bell peppers and make four equal piles of mixed colors 
  • Add one entire sliced onion to each pile of bell peppers.
  • Dump one bowl of seasoned chicken with one pile of bell peppers and onion into a LARGE bowl and stir well.
  • Pour mixture into a tin and cover with lid, silver side down.  
Before you lid the tins, write on white side:
Frozen - Bake 375 - 1 hour
Thawed - Bake 350 - 45 mins.
Good with warm tortillas,
cheese, cilantro, salsa, guacamole
Serve with black beans and rice.

I wrap my tins in plastic wrap for extra freezer protection. Before I wrap, I sit the tin on top of a flattened baggie of  3/4 cup cheddar cheese, then wrap it up for the freezer.

Sunday, February 26, 2017

Pork Neckbones with Gravy over Rice with Collards

Hello Southerners and Southern Wannabes! I am cooking pork neckbones for diner tonight. Why? Because they were insanely cheap and the package of bones I bought were loaded with meat. I had no idea what to do with them, so I looked in Pinterest.  Ohhh, this looks yummy and explains the prep so well!

Just so you know, I am cooking this recipe in my 5-quart Nesco Roaster, which looks a lot like this one, but mine is beige.  I love this thing! AnYway, my dinner has been on for about an hour and it smells FABULOUS!

I plan to serve this over rice with a side of collard greens. Ima gonna cheat and buy a can of my favorite, Margaret Holmes Collards, then add a dash or three of my own homemade datil pepper sauce to make it my own.

Friday, February 24, 2017

Chicken Stuffing Mix with Chicken and Tomato

    • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • Salt and pepper
  • 1/2 stick Butter

    • Heat oven to 400°F.
    • Add hot water (or chicken broth), and garlic to stuffing mix; stir just until moistened. 
    • FILLED 4 ROUND TINS purchased at dollar tree.
    • Mix up. Top with melted butter.
    • Bake 35 min. 

Thursday, February 23, 2017

Chicken Cheddar Yum Yum

I made this last night. It was really really good! I took a giant chicken breast, sliced medallions and followed this simple recipe. Click Here

Just an FYI, mine weren't too crispy, but the cheese and ritz on top was fabuloso.

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