My Collection of Recipes

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Collard Greens

6 lbs collard greens
4 garlic cloves
1 bottle of beer
1/4 cup wine vinegar
1/4 cup sugar
1/4 lb bacon
1 medium onion
2 teaspoons cayenne pepper
salt and pepper

Crisp the bacon and onions in a large pot. Once the onions are translucent, minse and add the garlic. Only cook the garlic until it is fragrant or else you can burn it. Remove leafy part of greens from stalks. Chop into 2 inch pieces. Add the greens to the pot one pound at a time. Wait for the greens to wilt before adding the next pound. Once the greens have wilted, added the rest of the ingredients and stir. Bring to a boil and let simmer for 2-3 hours. The longer it cooks, the better it gets.

Note:
You may substitute collard greens with any other type of green.

Chicken Alfredo with Roasted Red Peppers and Perogies

Ingredients:
3 skinless, boneless chicken breasts
1/4 pound bacon
2 roasted red peppers
3 garlic cloves, minced
1 medium onion, diced
1 jar of alfredo sauce
1 package of perogies
salt and pepper

Procedure:

In a large pan, brown chicken breasts on both sides. Remove chicken from the pan. Cook bacon in pan until crispy. Saute onions with the bacon. Cook until onions are transparent. Add garlic and saute for 1 minute. Cut chicken breats into thin strips. Combine peppers, chicken and alfredo sauce. Salt and pepper to taste. Simmer for 20 minutes.

Boil the perogies and serve chicken mixture on top.

Brunswick Stew

1 lb shredded chicken
1 lb shredded pork (I use rib meat)
2 cups chicken stock
1 14 oz can of diced tomatoes
2 cans of creamed sweet corn
1 cup lima beans
1/2 cup ketchup
1/8 cup brown mustard
2 Tablespoons worchestershire sauce
1/8 cup hot sauce
2 bay leaves
salt and pepper to taste

Combine all ingredients in a large stock pot and stir well. Bring to a boil, then let simmer for a couple hours.

Note:
I sometimes let this stew simmer all day in a crock pot.

Chicken Enchilada

Ingredients:
3 pounds split chicken breast
4 jalapeno peppers
1 red onion
1 tablespoon garlic (2 cloves)
1 cup chicken broth
1 can of diced tomatoes
1 package of shredded Jack cheese
15 small corn tortillas green onions for garnish
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
enchilada sauce (recipe follows)

Dice the onion and peppers. Minse the garlic. In a large skillet, add the chicken, peppers, onion, garlic, salt, pepper, cumin, tomatoes, and chicken broth. Bring to a boil and simmer for 1 hour or until chicken is falling apart. Remove chicken from pan and shred it. Remove all skin and bones. Skim the fat off the top of the mixture in the pan. Add the enchilada sauce to the pan mixture.
Preheat the oven for 375 degrees. Butter a 13X9 baking dish.
Between two wet paper towels, heat half of the tortillas for 1 minute in the microwave. Do the same for the other half. Roll two spoonfuls of chicken in each tortilla and place them in the baking dish. Cover the tortilla rolls with the enchilada sauce. Sprinkle shredded cheese on top. Bake for 25 minutes. Add green onions for garnish.

Enchilada Sauce

Ingredients:
3 Tsp vegetable oil
1 cup chicken broth
1 10 oz can of tomato paste
1/4 cup chili powder
1 tsp dried oregano
1 tsp cumin
1/2 tsp salt