I was feeling a little like chicken today, and what better style chicken dinner to have then one from the South. 

In the South, people know how to take time to enjoy the finer things in life.  Friendship, family and food.

In today’s episode, I share with you my collard greens and baked chicken recipe.  These are great recipes for a single meal or a whole family.

Sit back and enjoy the show!

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#southernfood #unclebillskitchen #chickenrecipe #chickendinner #dinnerideas #bakedchicken #collardgreens   

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This Video Will Show You How To Make The Best Southern Fried Cabbage Recipe. Quick Simple And Super Delicious Recipe.

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).

A cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. Raw cabbage is a rich source of vitamin K, vitamin C, and dietary fiber. World production of cabbage and other brassicas in 2020 was 71 million tons, led by China with 48% of the total.

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#southernfriedcabbage #cabbagerecipe #howtocookcabbage #unclebillskitchen

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I’m so excited to share this recipe with you’all. Straight from the south, these slow cooked green beans, turkey necks, potato and bacon are SOOO GOOD! You are going to love how easy it is to make and better yet, how amazing it tastes!

The cuisine of the Southern United States developed in the traditionally defined American South. “Southern cuisine” encompasses the diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine.

Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g. Cherokee, Caddo, Choctaw, and Seminole). From the Old World, British and Irish European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of Old World vegetables; meanwhile, enslaved West Africans introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices.^[1]

Many Southern foodways are local adaptations of Old World traditions. In Appalachia, many Southern dishes are Scottish or British Border in origin. For instance, the South’s fondness for a full breakfast derives from the British full breakfast or fry-up. Pork, once considered informally taboo in Scotland, has taken the place of lamb and mutton. Instead of chopped oats, Southerners have traditionally eaten grits, a porridge made from hominy. Especially in the Lowland and Gulf regions, West African dishes have persisted in the form of gumbo, jambalaya, and red rice. Certain regions have been infused with different Old World traditions. Creole draws upon vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences with its abundant use of New World vegetables (e.g. corn, tomatoes, squash, and peppers) and barbecued meat.

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