The Best Collard Greens


True southern tender collard greens flavored with smokey bacon.

We all have that one dish that is pretty much or signature dish. It just so happens that I have several, and collard greens happens to be one of them. My collard greens are infamous in my family and friends circle, and my husband has even named them! What does he call? He calls them ” Put A Ring On It Collard Greens”! Why? Because he claims that once he had a plate of my collard greens, he knew I was wifey ( and I thought it was because I was cute and had a nice personality…wtf!). I remember the first time I had cooked the greens for him. He had called all of his friends and his MOM, and bragged about how his girlfriend had just cooked him a homemade meal with some collard greens. I knew right then, that my greens were the BOMB hunty!!! My husband once said that although he liked greens, he never LOVED them until he tried my southern collard greens recipe. Little does he know, there really isn’t much to the recipe. Of course I don’t tell him that! Heck, he thinks that I have some special ingredient that I add to my pot of greens. And your boo will think the same thing once you make them a pot of these homemade southern collard greens. All I ask of you is…. Once you get that wedding ring- at least send me an invite!


 So how do you make a authentic pot of southern greens?

Believe it or not, collard greens are actually easy to make. They can be a little time consuming. I remember whenever my mom would make greens it  seemed like it took her forever! As a child, I used to wonder why the heck it took her so long just to make a pot of vegetables. It just made no sense to me! It wasn’t until my mom taught me how to make greens, that I understood why it took so much time. In order to make tender and flavorful greens, you must be patient. You have to give the collards time to really absorb all of the flavors in the pot, and the longer you cook the greens, the more tender they will be.


For southern collard greens, most the flavor comes from a smoked meat. There are many different smoked meats that you can use. I personally prefer to use pork bacon ends. I realize that there are some people that do not eat pork. Here are a few other smoked meats that you can use instead of the pound of bacon ends that I use for this recipe

  •  Two pounds of Turkey Bacon plus 1 tbsp of olive oil, chopped. Cook the same as written for the pork bacon.
  •  1 1/2  pound Smoked turkey wing. Boil in 3 to 4 cups of water for 45 to one hour over medium high heat. Reserve water and use along with the recipe instead of the 2 cups of water
  •  1 1/2 pound of smoked turkey necks. Boil in 3 to 4 cups of water for 45 to one hour over medium high heat. Reserve water and use along with the recipe instead of the 2 cups of water

I like my greens to have a slight kick of spiciness to them, so I add 1 large jalapeno to my pot. If you are not a fan of hot peppers, you can omit the jalapeno.

So now that we’ve talked about making the collard greens, the next thing to do is to make the greens. Be sure to watch my video down below for a visual, and print out the recipe.


The Best Collard Greens


4 lbs collard greens, cleaned and cut

1 lb bacon ends, chopped

6 cups chicken broth

2 cups water

1 large onion, diced

1 tsp minced garlic

1 tsp seasoning salt

1/2 tsp ground black pepper

1 large jalapeno pepper, sliced

2 to 3 tbsp of white distilled vinegar


  1. Place the bacon ends in a pot, and place the pot over medium heat.
  2. Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
  3. Add in the minced garlic,then cook for 1 minutes.
  4. Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
  5. Pour in the 2 cups of water, and turn the heat down to medium.
  6. Start adding in the collard greens into the pot.
  7. Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
  8. Add in the sliced jalapeno, and the vinegar and stir the ingredients.
  9. Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.
  10. Enjoy!

Southern Fried Okra Recipe

Hey folks, it’s time to share a recipe that is LONG overdo! What would that be? Southern Fried Okra! Fried okra is very popular in the south, and is amongst one of my favorite soul foods. It can be served as an appetizer, snack, or even a side dish.



There are many ways to make fried okra. For breading, some people use bread crumbs, others use flour, and some use cornmeal. I prefer to use a combination of flour and cornmeal. In my opinion the combination of the two ingredients make the okra crispier.  I’ve witness a few people use egg whites to help the breading stick to the okra, but I personally think it’s unnecessary.


Okra is a pretty sticky vegetable. It is actually easy to coat okra, because of the sticky, or even slimy texture. I use buttermilk as one of my ingredients for this southern fried okra, but not to help the breading stick. The buttermilk is used to add a nice flavor ( buttermilk is a quite salty), and it actually helps the okra achieve a beautiful golden brown color while it fries.

I usually use frozen okra ( it’s cheaper, I don’t have to worry about it going bad, and it’s already cut up) but you can definitely use fresh okra. Before  frying the okra make sure to rinse the okra. I usually wash my okra and other vegetables in cool water with a couple tablespoons of apple cider vinegar

Now that I’ve given you the scoop, why not give this recipe a try for yourself. Be sure to watch my video tutorial, and leave me a comment down below.

PS. Have some dipping sauce, and hot sauce on hand, and make sure you make plenty of fried okra for everyone. This okra will go fast!

Southern Fried Okra Recipe


2 lbs Okra, cut into 1/2 inch pieces

1/8 cup buttermilk

1 tsp seasoning salt

1/2 tsp ground black pepper

3 tbsp all purpose flour

1/2 cup cornmeal

enough vegetable oil to fry with


  1. Make sure that your okra is nice and clean prior to cooking.
  2. Place the okra into a large bowl, and pour the buttermilk over the okra.
  3. Sprinkle the seasoning salt, and pepper on to the okra, and use your hands or a kitchen utensil to toss the okra. Make sure it is well coated with the buttermilk.
  4. Sprinkle the flour all over the okra, then toss the okra , and make sure it is well coated.
  5. Next, sprinkle in the cornmeal. Make sure the okra is well coated, then shake off any excess, and set the okra to the side.
  6. Pour enough oil to fry with in a deep fryer or pan, and heat it up until it reaches about 375 F degrees.
  7. Carefully drop the okra into the hot oil, and fry for about 2 to 3 minutes, or until golden brown.
  8. Once the okra is remove from the fryer, place it on a paper towel lined plate.
  9. Let sit for about 3 minutes, then serve and enjoy!

Best Baked Beans

IMG_4173Delicious baked beans, packed with smoked bacon, ground beef, sweet peppers, and tender beans.

Hey guys! I recently hosted a barbecue and I made some of he best baked beans ever. I’m not just saying this because I made them either! I swear to you that people were raving about these bean ( and my ribs, macaroni salad, and etc). My mother even pulled me aside and asked me what I had put into the beans! When I had told them what I did,  no one believed me. They thought that I was lying. Even my husband said that there was no way in heck that such a delicious pot of baked beans, had such basic ingredients. Remind you, he watched me make it. He swore up and down that I had to put something else in the pot while he wasn’t looking. It was just that good!


Here’s a few tips and adjustment that you can make

  • When using the canned baked beans, I suggest using your favorite can of baked beans. I got super lucky and found a generic brand that I loved, so I didn’t have to pay for an expensive brand.
  • If you are not of fan of peppers, of course you can leave them out
  • I would have used garlic if I had some on hand, however I was out of garlic. If you want to add garlic  suggest adding just 1 1/2 tsp.
  • Replace the pork bacon with turkey bacon if you don’t like pork
  • Replace the ground beef with ground chicken or ground turkey of you don’t like or eat beef
  • You can use white onions instead of yellow if you choose
  • After cooking the meat, be sure to drain the fat from the pan!

This pot of beans will feed about 10 people. Most people that taste these beans will want more than 1 serving, so If you have a large crowd I highly suggest you make enough for everyone to have seconds!



Best Baked Beans


1 lb bacon, chopped

1/2 ground beef

1 cup chopped sweet peppers

1 cup chopped yellow onion

2 tbsp dijon mustard

3 tbsp ketchup

2 tbsp molasses

1/2 cup brown sugar

28 oz canned baked beans

28 oz can navy beans, drained


  1. Start to brown the bacon and ground beef over medium high heat.
  2. Drain all of the fat from the pot or pan.
  3. Add in the sweet peppers and onions.
  4. Stir the ingredients until everything is well combined.
  5. Add in the dijon mustard, molasses, and ketchup, and stir.
  6. Add the brown sugar, and stir.
  7. Now add in the baked beans, along with the broth from the can.
  8. Next, add the navy bean, but be sure to drain the liquid from the can, it is not needed.
  9. Stir the ingredients, and reduce the heat down to medium.
  10. Cover the beans, and cook for 35 to 45 minutes.
  11. Serve.




Don’t forget to check out my recipe for Creamy Macaroni Salad! It will go great with thee baked beans!

Southern Green Beans and Potatoes


In this post we’re making Southern Green Beans and Potatoes. My mother used to make this dish as a main dish when I was younger, and she would serve it along with cornbread. During the holidays, or for Sunday dinner, I serve this as a side dish.

This recipe is super easy. It has your carbs, your vegetables, and your meat so you are good to go. I highly suggest serving this along with my buttermilk cornbread because the two pair nicely!

Give this recipe a try and tell me what you think.

Southern Green Beans and Potatoes


1 lb fresh green beans, washed and cut

1/2 lb ham cubes

4 large russet potatoes, peeled and chopped

1 large onion, chopped

2 tbsp minced garlic

6 cups water

2 tbsp vegetable oil


  1. Place the ham and onions into a large pot. Drizzle the vegetable oil into the pot, and turn the heat to medium. Brown the ham, and the onions then pour in the water.
  2. Turn the heat up to medium high, and let boil for 30 minutes.
  3. Add in the green beans, and reduce the heat to medium.
  4. Cook for 10-15 minutes, then add in the potatoes.
  5. Cook until the potatoes are tender.
  6. Serve!