Recipes: SoulFood Sunday


Reciepe: Southern Fried Chicken

(1) 3 to 4 lb chick, cut into 10 pieces (cut the breast in half)

2 teaspoons of salt

1 tablespoon of fresh ground black pepper

½ teaspoon of cayenne pepper

½ teaspoon of garlic pepper

6 dishes of Louisiana hot sauce (or Crystals or Tobasco)

1.5 cups of buttermilk

3 cups of shortening (Crisco is good)

2 tablespoons of bacon fat (optional)

3 cups of all purpose flour

salt and pepper, to taste

1 teaspoon of Adobo seasoning


Place the chicken pieces in a mixing bowl and season with salt, pepper, cayenne, garlic powder, and hot sauce. Toss to coat evenly.

Cover and marinate for at least an hour, or up to 24 hours (the longer the better!)

Remove the chicken and put in a new, clean bowl.

Pour the buttermilk over the chicken.

Heat the shortening in a large cast iron skillet to 350 F.

On a large platter, add the flour and mix with the salt, pepper and adobo seasonings.

Meanwhile, as the oil heats, remove the chicken from the buttermilk, allowing the excess liquid to drip off.

When the oil is ready, dredge the chicken pieces in the flour. Shake off excess.

Gently add to the hot oil, one at a time. Start with the larger bone-in cuts in the first round, since they will take longer to cook.

Large pieces, cook for about 9 minutes per side, 16 to 18 minutes total. Smaller pieces will take 12 to 15 minutes, total. Keep an eye on them, use a pair of tongs to see the bottom side, if getting too dark, then flip, and adjust the heat on the stove. Work to maintain a 350F cooking temp.

Don’t overcrowd the pan!

Remove cooked chicken and place on wire rack.

Let settle for at least 5 minutes, to cool and let the juices settle in the meat.

Serve and enjoy!


Reciepe: Peach Cobbler

4 cups sliced fresh peaches

3/4 cup butter {1 1/2 sticks}

2 cups sugar {I prefer turbinado sugar, but white sugar is fine too.}

2 cups all-purpose flour

1 1/2 tablespoons baking powder

1/2 teaspoon Real Salt

1 1/4 cups milk {I occasionally use coconut milk.}

Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.

Mix 1 1/4 cups sugar with 1/2 cup flour. Add peaches and toss. Let it sit so the sugar dissolves.

In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth.

Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon peach mixture on top of batter. Again, do not stir.

Bake for one hour until cobbler is golden brown and bubbly.

Serve warm. If you’re in an extra special mood, serve with ice cream.



Reciepe: Butter Beans


6 ounces (6 thick slices) salt pork

1 pound large lima beans

1 teaspoon salt

½ teaspoon fresh ground pepper


Rinse and drain beans.

Put salt pork slices in the bottom of a large 7 to 8 quart pot. Pour the beans on top.

Cover the beans with about a half-inch of water.

Bring to a slow boil and reduce the heat to simmer. Do not let get to a full rolling boil.

Cover the pot loosely. Check every 20 to 25 minutes and add more water just to cover the beans.

After 1 to 1½ hours, add 1 teaspoon of salt.

Continue to simmer, adding more water as needed, until beans are soft, about 2½ to 3 hours.

Remove and discard salt pork slices.

Add pepper and gently stir. Taste and adjust seasoning with salt and pepper.

Note: Stirring the beans during the cooking process can cause them to break apart. Stir gently and only as needed.

Reciepe: Pan Fried Okra

3 cups okra, cut into 1/2 inch rounds
1/3 cup buttermilk
1/2 cup cornmeal
1/4 cup extra virgin olive oil (may need a bit more)
Salt, to taste

If using frozen okra, just lightly rinse and do not let thaw. Trim off ends of okra and cut into 1/2 inch rounds. Place okra in a gallon zippered bag and add buttermilk. Seal bag and toss to coat okra. If okra is not well covered, add more buttermilk 1 tbsp. at a time until okra is well coated.

In a separate clean gallon bag add cornmeal and then add the okra to the bag, seal and toss until okra is well coated with the cornmeal. If needed add an additional tbsp. of cornmeal.

Meanwhile, in a large skillet add olive oil (need enough to cover the bottom of the skillet). Heat over medium high heat until oil is hot. Add the coated okra to the skillet and reduce heat to medium. Cook on one side for 5 minutes allowing okra to begin to brown. After five minutes, turn okra and sprinkle with salt. Turn okra every 5 minutes, sprinkling with salt each time until okra is golden brown in color. This should take approximately 20-25 minutes. Taste okra and salt more if needed.


Reciepe: Smothered Turkey Wings

Season turkey wings the night before with the seasoning of your choice. I use a mixture of salt, pepper, garlic powder and onion powder. Refrigerate until morning.

Arrange cut up vegetables, bay leaves and garlic in bottom of a slow cooker.

Sprinkle 1 packet of turkey gravy mix on top of vegetables and stir to coat.

Pour 1/2 cup water over vegetables.

Place turkey wings on top of vegetables and sprinkle remaining turkey gravy powder over turkey wings.

Cook the turkey wings in the slow cooker on low before leaving for work in the morning and when you return home in the evening your turkey wings will be tender and simmering in their own rich gravy.

This is great served over hot white rice.


Reciepe: Sweet Corn Bread


4 eggs, yolks and whites separated

1 cup milk

1 tsp. vanilla extract

¾ cup butter, melted {I use salted}

1 cup cornmeal

2 cups all-purpose flour

1-1/2 cups granulated sugar

1 Tbsp. baking powder

1 tsp. salt


Preheat oven to 350ºF.

In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.

Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.

In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.

Pour batter into a greased 9×13 inch pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.


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