Keep Him Home Collard Greens With Ribs and Sea Food Salad
Hey ladies as you know a way to a man's heart is through his stomach. So I will be sharing one of my recipes with you on this Easter Sunday. This soul soothing meal will relax him in his sanctuary. When you cook for him, make sure you put your all into his mean just like you put your all into him.
Collard Greens
This is the finished product
Ingredients
1 bunch of collard greens
1 pack of smoked turkey necks
2 cans of cento chicken broth
1 teaspoon (or to your liking) cayenne pepper
salt and pepper
a pinch of brown sugar
and i teaspoon of apple cider vinegar
Directions
Cut collard greens into bit sized pieces, before you put your collard greens in the pot put your salt, pepper, cayenne pepper, brown sugar, and vinegar into the pot. Put three neck bones in the pot, cover them with your cut up collard greens and put the remaining two neck bones on top. Finally, pour your chicken broth into the pot and set your stove on high and bring to a boil. Once your broths starts to boil, turn the heat down low to a simmer cook for about 3 hrs or until its tender to your liking.
Ribs
1 Large slab of ribs or baby backs if you prefer
I use sweet daddy's chipolte sauce (use whatever sauce you like) I also add garlic powder and a little more hot sauce for an extra kick
salt and pepper
Goya adobo
Wash your meat off, dry them and place them into your backing pan. Season your meat with the salt, pepper, and the adobo. Set your oven on 350 ( i like to cook my meat low and slow) cook on one side for about an hour, turn your meat over and let it cook on that side for an hour. When the two hours are up, make sure your meat is done enough, and apply your barbecue sauce. Put the meat back into the oven and cook it for about 20-25 minutes.
Sea food Salad
I like Cajun seafood salad you can either buy it prepackaged (like I do) or you can make it from scratch. This one is super easy all you have to add the pasta of your choice and you're done.
Finished Product
Collard Greens
This is the finished product
Ingredients
1 bunch of collard greens
1 pack of smoked turkey necks
2 cans of cento chicken broth
1 teaspoon (or to your liking) cayenne pepper
salt and pepper
a pinch of brown sugar
and i teaspoon of apple cider vinegar
Directions
Cut collard greens into bit sized pieces, before you put your collard greens in the pot put your salt, pepper, cayenne pepper, brown sugar, and vinegar into the pot. Put three neck bones in the pot, cover them with your cut up collard greens and put the remaining two neck bones on top. Finally, pour your chicken broth into the pot and set your stove on high and bring to a boil. Once your broths starts to boil, turn the heat down low to a simmer cook for about 3 hrs or until its tender to your liking.
Ribs
1 Large slab of ribs or baby backs if you prefer
I use sweet daddy's chipolte sauce (use whatever sauce you like) I also add garlic powder and a little more hot sauce for an extra kick
salt and pepper
Goya adobo
Wash your meat off, dry them and place them into your backing pan. Season your meat with the salt, pepper, and the adobo. Set your oven on 350 ( i like to cook my meat low and slow) cook on one side for about an hour, turn your meat over and let it cook on that side for an hour. When the two hours are up, make sure your meat is done enough, and apply your barbecue sauce. Put the meat back into the oven and cook it for about 20-25 minutes.
Sea food Salad
I like Cajun seafood salad you can either buy it prepackaged (like I do) or you can make it from scratch. This one is super easy all you have to add the pasta of your choice and you're done.
Finished Product
Comments
Post a Comment