CRAZY GOODT SOUL FOOD Dinner🔥 Sweet Potato Salad, Hennessy BBQ Fried Chicken, Baked Beans, Greens
Recipes in this Video
Sweet potato salad is a popular dish in American cuisine, often enjoyed for its vibrant flavors and nutritional benefits. It is commonly served as a side dish at barbecues, picnics, and potlucks, making it a versatile option for various occasions. The combination of sweet potatoes with fresh greens and tangy dressing creates a refreshing and satisfying meal.
Ingredients
- â—Źsweet potatoes
- â—Źmixed greens
- â—Źred onion
- â—Źolive oil
- â—Źlemon juice
- â—Źsalt
- â—Źpepper
- â—Źfeta cheese
- â—Źnuts
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cube the sweet potatoes.
- 3Toss the sweet potatoes with olive oil, salt, and pepper.
- 4Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- 5In a large bowl, combine mixed greens, red onion, and roasted sweet potatoes.
- 6Drizzle with lemon juice and toss gently.
- 7Top with feta cheese and nuts before serving.
Ingredient Alternatives
sweet potatoes
Healthier: purple sweet potatoes
Cheaper: regular potatoes
Purple sweet potatoes are more nutritious, while regular potatoes are often less expensive.
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese is lower in fat, while cottage cheese is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Baked beans have roots in Native American cuisine and were popularized in colonial New England. Traditionally, they were slow-cooked with molasses and pork, making them a staple at family gatherings and barbecues. Today, variations abound, with recipes incorporating different meats, spices, and even vegetarian options, making them a beloved dish in many cultures.
Ingredients
- â—Źcanned beans
- â—Źbacon
- â—Źonion
- â—Źbrown sugar
- â—Źmustard
- â—Źketchup
- â—Źapple cider vinegar
- â—Źblack pepper
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Cook bacon in a skillet over medium heat until crispy, then remove and crumble.
- 3Sauté onion in the bacon fat until translucent, about 3-4 minutes.
- 4Combine beans, crumbled bacon, sautéed onion, brown sugar, mustard, ketchup, and apple cider vinegar in a large bowl.
- 5Mix until well combined, ensuring all beans are coated.
- 6Transfer the mixture to a baking dish and spread evenly.
- 7Cover the dish with aluminum foil and bake for 30 minutes.
- 8Remove the foil and bake for an additional 15-20 minutes until bubbly and slightly caramelized.
- 9Let cool for a few minutes before serving.
Ingredient Alternatives
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon is lower in fat, while smoked sausage adds a similar flavor.
brown sugar
Healthier: honey
Cheaper: white sugar
Honey offers natural sweetness, while white sugar is more economical.
apple cider vinegar
Healthier: lemon juice
Cheaper: white vinegar
Lemon juice provides acidity with fewer calories, while white vinegar is less expensive.
Techniques
Equipment
Also Known As
Ingredients
- â—Ź1 whole chicken, cut into pieces
- â—Ź1 cup buttermilk
- â—Ź1/2 cup Hennessy cognac
- â—Ź1 tablespoon hot sauce
- â—Ź2 cups all-purpose flour
- â—Ź1 tablespoon garlic powder
- â—Ź1 tablespoon onion powder
- â—Ź1 tablespoon smoked paprika
- â—Ź1 teaspoon salt
- â—Ź1 teaspoon black pepper
- â—Ź1/2 teaspoon cayenne pepper
- â—ŹVegetable oil for frying
Instructions
- 1In a large bowl, combine buttermilk, Hennessy, and hot sauce. Mix well.
- 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3In another bowl, mix together flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- 4Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 6Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding.
- 7Fry the chicken for about 12-15 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
- 8Remove the chicken from the oil and place on a wire rack to drain excess oil.
- 9Let the chicken rest for a few minutes before serving.
Equipment
Ingredients
- â—Ź2 cups dried navy beans
- â—Ź4 cups water
- â—Ź1/2 cup brown sugar
- â—Ź1/4 cup ketchup
- â—Ź1/4 cup molasses
- â—Ź1/4 cup diced onion
- â—Ź1/4 cup diced bell pepper
- â—Ź2 tbsp apple cider vinegar
- â—Ź1 tsp mustard powder
- â—Ź1/2 tsp smoked paprika
- â—Ź1/2 tsp black pepper
- â—Ź1/2 tsp salt
- â—Ź1/4 tsp cayenne pepper
Instructions
- 1Rinse the dried navy beans under cold water and remove any debris.
- 2In a large pot, combine the rinsed beans and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour until beans are tender.
- 3Preheat your oven to 350°F (175°C).
- 4In a large mixing bowl, combine the brown sugar, ketchup, molasses, diced onion, diced bell pepper, apple cider vinegar, mustard powder, smoked paprika, black pepper, salt, and cayenne pepper. Mix well.
- 5Once the beans are cooked, drain them and add them to the mixing bowl with the sauce mixture. Stir to combine.
- 6Transfer the bean mixture to a baking dish and cover with aluminum foil.
- 7Bake in the preheated oven for 1 hour, removing the foil for the last 15 minutes to allow the top to caramelize slightly.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
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