Slow-cooked greens with a hint of seasoning.

Collard Greens

Cornbread

Crispy fried chicken, seasoned to perfection.

Fried Chicken

Macaroni and Cheese

Peach Cobbler

Classic Southern sweet tea, brewed to perfection.

Sweet Tea

Rinse the collard greens thoroughly to remove any dirt. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Collard Greens

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sauté Aromatics

Add the chopped collard greens to the pot, stirring to combine. Pour in the vegetable broth and bring to a simmer. Add the apple cider vinegar, red pepper flakes, salt, and black pepper.

Cook the Greens

Reduce the heat to low and cover the pot. Allow the collard greens to cook slowly for 45 minutes to 1 hour, stirring occasionally, until the greens are tender and flavorful.

Slow Cook

Taste and adjust seasoning if needed. Serve warm as a side dish.

Serve

collard greens

olive oil

onion, chopped

garlic, minced

vegetable broth

apple cider vinegar

red pepper flakes

salt

black pepper

Preheat the Oven

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and honey until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into a greased 8-inch square baking dish or a cast-iron skillet. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Pour and Bake

Allow the cornbread to cool for a few minutes before slicing. Serve warm, optionally with butter or honey.

Cool and Serve

Milk

Eggs

Butter

Honey

In a large bowl, combine the buttermilk, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for the best flavor.

Marinate the Chicken

In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be your breading mixture.

Prepare the Breading

Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Coat the Chicken

In a large, deep skillet or dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry for about 12-15 minutes or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Turn occasionally for even cooking.

Fry the Chicken

Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Allow to rest for a few minutes before serving.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

Buttermilk

All-purpose flour

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Cayenne pepper

Vegetable oil (for frying)

In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk and bring to a simmer, stirring constantly until thickened.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the shredded cheddar cheese until melted. Add salt, black pepper, and paprika to taste.

Add Cheese and Seasonings

Pour the cheese sauce over the cooked macaroni and mix until well combined.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased baking dish and sprinkle breadcrumbs on top.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.

Bake

Let cool for a few minutes before serving. Enjoy your creamy and cheesy baked macaroni!

Macaroni pasta

Cheddar cheese, shredded

Breadcrumbs

Preheat the oven to 350°F (175°C). Pour the peach mixture into a greased baking dish. Spoon the cobbler topping evenly over the peaches. Bake for 30-40 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.

Combine and Bake

Granulated sugar

Baking powder

Unsalted butter, melted

In a medium saucepan, bring 4 cups of water to a boil. Remove from heat and add the black tea bags. Let steep for 5-7 minutes.

Brew the Tea

Remove the tea bags and stir in 1 cup of granulated sugar until fully dissolved.

Sweeten the Tea

Allow the tea to cool to room temperature, then refrigerate until chilled.

Cool the Tea

To serve, fill a glass with ice, pour the chilled sweet tea over the ice, and garnish with lemon slices to taste.

Collard Greens

Cornbread

Fried Chicken

Macaroni And Cheese

Peach Cobbler

Sweet Tea