Southern Cabbage, Sweet Cornbread, Candied Sweet Potatoes and Fried Chicken. This is the best soul food to serve for weeknight meals, holidays, or Sunday dinners.
How to make Southern Cooked Cabbage
Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
A few things I like to add for flavor: chicken broth, onions, garlic, andouille sausage, and butter. A lot of people will cook their cabbage in water. I add broth to just about anything (including collard greens) because it enhances the flavor, especially while simmering on the stove. Onions and garlic are staples because they are so aromatic.
Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.
Place a Dutch oven or large pot on medium-high heat.
Add butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.
Add in the garlic and stir.
Add the sliced cabbage and broth.
Cover the pot and cook.
The cook time will vary based on how tender you like your cabbage. I like mine really tender, but not mushy. This takes 25-30 minutes. If you like for the cabbage to have some firmness and a bite, you can cook it for 15 minutes. Check in on it often (if it’s your first time making the recipe) and adjust accordingly.
Candied Sweet Potatoes
They’re soft, buttery, extra saucy, caramelized, and sweet. I especially love this Thanksgiving side dish because you can prepare the elements of this recipe ahead of time AND purchase the ingredients in advance, too.
Pick up your sweet potatoes. You need 3-4 pounds, about 5 or 6 medium sweet potatoes. Look for sweet potatoes with a reddish/copper skin that’s smooth and firm. Store in a cool, dry place until ready to use.
Peel & slice sweet potatoes. When you’re ready to make this dish, peel the potatoes and slice into 1/2 inch slices. The thickness of the slices is important because (1) any smaller and the slices will over-cook and (2) any larger and the slices will under-cook. Place potato slices in a large casserole dish and toss with salt.
Make the sauce. Put all the sauce ingredients into a pot, boil 2 minutes, then stir in vanilla extract. Vanilla extract is a recent (and welcome) addition to our family recipe because it adds SO much flavor. Just wait until you smell the sauce when you stir in that vanilla– you’ll already know you’re making something delicious!
Pour over sweet potatoes. Pour sauce over potatoes and toss everything together so the sauce evenly coats all the slices.
Bake for 1 hour. Stop and stir the sweet potatoes every 20 minutes to ensure the sauce caramelizes on each potato.
Fried Chicken Thighs
These crispy Fried Chicken Thighs have a golden, crunchy breading with a juicy flavorful center. This easy chicken recipe is sure to become a family favorite after your first bite!
Fried chicken might seem like an intimidating dish to make but you won’t believe how easy it comes together. Follow these 3 simple steps and you’ll get the most delicious juicy and crispy chicken thighs ever!
While we are using chicken thighs today, this recipe will work for chicken breasts, drumsticks and even wings. The amount of frying time will vary so I recommend using a meat thermometer to test doneness. Any cut of chicken should register 165 degrees F on a digital thermometer.
Buttermilk marinade
This is where all the delicious flavor comes in. All you need to do here is pour the buttermilk with the spices in a bowl and let the chicken marinate for about 4 hours. Buttermilk also keeps your chicken moist, making it incredibly juicy with every bite.
The breading
The “breading” is actually just a seasoned flour mixture that combined with the skin get nice and crispy when dipped into the hot oil and fried.
When making the flour coating you want to make sure to use only dried spices here (so dried onion, dried garlic, cayenne, paprika, salt, and pepper). Avoid fresh spices because they will burn during frying.
After your chicken has marinated, tap off the extra buttermilk and thoroughly coat it into the flour mixture (do this one at a time).
How to fry chicken
Pour a good amount of oil into a deep pot, preferably one with a heavy bottom like a cast iron or dutch oven. Bring it to medium heat and fry the chicken thighs until golden brown.
Fried Chicken Tips
Let it rest – One of the most common methods to keep the breading from falling off of fried chicken is by letting it rest on a baking sheet so that the breading sticks to the chicken better.
Dust and pat – Make sure to dust off the extra buttermilk and flour when dredging the chicken. And lightly pat the chicken after you’ve dusted off the extra flour.
Don’t overcrowd – When frying the chicken you want to make sure the pot is not overcrowded.
Информация по комментариям в разработке