The Bomb Southern Chicken With Red Beans And Rice And Collard Greens Recipes

Steps:

• Place smoked turkey wing into a 10-quart stockpot and add water until turkey wing is fully submerged. Cover and cook over medium heat until tender. Separate meat from the bone, then dice shredded meat and skin 1/2-by-1/2-inch. Save turkey broth, then discard bones and excess skin.
• Coat the 10-quart stockpot with olive oil, then place over medium heat. Sautee the onion and garlic until translucent.
• Add collard greens, then cover and cook over medium heat until the collard greens have wilted. Add reserved turkey broth, diced turkey, seasoned salt, granulated onion, red pepper and white pepper and stir until well blended. Reduce heat to low and cover.
• Cook until the collard greens are tender, about 1 hour.

Steps:

• Preheat a 6-quart air fryer to 350˚ F. Sprinkle the ribs with the chile-lime seasoning. Arrange in the air fryer basket in an even layer (it's OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes.
• Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with 1/2 teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed.
• Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce.

Steps:

• For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
• For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
• In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
• In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
• In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
• Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
• Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
• For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
• Serve the chicken with the collard greens and corn.

Steps:

• Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
• Cover; cook 5 more minutes.
• Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
• Stir in salt, pepper and more hot sauce to taste.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
• Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
• Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
• Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
• Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.