A Few Recipes To Get You Started In The Right Direction

“Fried” Chicken
Ingredients needed: 6 chicken legs and/or wings, 2 large eggs, seasoning salt, pepper, any other spice you normally put on your fried chicken.
Supplies: bowl to mix ingredients

On gas grill: Put chicken and spices (enough to taste) in a bowl. Mix together. Add eggs (enough to cover chicken entirely) and mix together. Place on a grill. Cook on Medium for about 7-10 minutes on top rack (make sure the inside of meat gets cooked all of the way). Turn the fire up to high. Move chicken to bottom rack. Cook until the outside of the chicken is crispy. Serve.

In oven: Preheat oven to 400. Put chicken and spices (enough to taste) in a bowl. Mix together. Add eggs (enough to cover chicken entirely) and mix together. Place in oven on top rack. Cook until the inside is cooked all of the way through. Turn the oven to Broil (this will cause the fire to come from the top and be at 500 degrees). Cook until the skin is crispy. Serve.

It is important to make sure the heat is on high otherwise the chicken will not get the crispiness that is associated with fried chicken. Serves 2

Pan Fried Fish Filet (preferably tilapia, perch or any other white fish)
Ingredients needed: 2 Fish Filets, 2-3 tablespoons Grated Parmesan Cheese, Seasonings, Parsley flakes (optional), 2 teaspoons Vegetable oil

Heat 2 teaspoons of vegetable oil on a small to medium sized skillet. Put 1-1.5 tablespoons of Parmesan cheese on one side of both of the fish filets. Add seasonings (enough to taste) to one side of the filets. Place the seasoned and “breaded” side faced down on the heated skillet. Add the remaining parmesan cheese and seasonings to the other side of the fish filets. Place a lid on the skillet and cook on medium for about 5 minutes. Turn the fillets over and cook uncovered on high until the side that is faced down is crispy. Turn over one more time and cook till the side that is face down is crispy. Serve.

Collard Greens, Turnip Greens, Kale or Mustard Greens
Ingredients needed: 3 bundles of Greens (choose one from the list above or mix 2 or more kinds together), 1 large onion, 1 clove garlic, 2 smoked turkey legs or wings, salt, pepper, Cavender’s Greek Seasoning, Mrs. Dash, ½ cup of apple cider vinegar, up to ¼ cup of honey (optional)

Bring 6-8 cups of water to a boil. Add the 2 smoked turkey legs or wings to the boiled water. Cook for about 1 hour. While the legs are cooking, wash the bundles of greens with salt water. Make sure there is no dirt or “grit” left in the greens. Cut the onions in slices. Separate the garlic and cut up in slices. Add the cut onions and garlic to the water. When all of the juice has cooked out of the turkey, remove it from the water. Take some of the meat from the bones and leave in the water. Add the spices, apple cider vinegar, honey (optional), and Greens to the water. Cook on medium for about 2 hours (until greens are tender). Serve. (Make sure you serve the greens with the water because a lot of the nutrients are in the water).

Asparagus Spears
Ingredients needed: 7-10 Asparagus Spears, 1-2 Tablespoons of Parmesan Cheese, Cavender’s Greek Seasoning (seasoning salt and/or Mrs. Dash can substitute), ¼ onion, a dash of salt, 1 teaspoon vegetable oil.

Preheat oven to 375 degrees. Place asparagus spears in aluminum foil. Sprinkle all ingredients on the asparagus spears. Make sure the aluminum foil covers the ingredients entirely. Cook in oven for about 30 minutes or until asparagus is tender. Serve.

You can also put on the grill instead of in the oven. Cook on the grill for 20 minutes instead of 30.