Author: Arrisje

Chicken Enchilada

Chicken Enchilada

Enchilada: [ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption

Cinnamon Rolls

Cinnamon Rolls

After you make these cinnamon rolls your self you don’t want to buy them no more pre-made. It’s really not that hard to make them yourself :). The first cinnamon roll was baked in Sweden where Oct. 4 is known as National Cinnamon Bun Day. There cinnamon rolls are social institutions that should not be missed, according to communityofsweden.com. They are commonly enjoyed during FIKA, a get-together with friends. Cinnamon rolls in Sweden are not as sweet and heavy as they are in the United States. In Sweden, the dough contains a hint of cardamom, a spice in the ginger family, and they are baked in muffin wrappers to make a more delicate treat

Cinnamon rolls are a popular breakfast food in the United States. Philadelphia-style cinnamon rolls date back to the 18th century. It contains honey, sugar, cinnamon and raisins. Although they are popular all over America, according to foodtimeline.org, they are often associated with Philadelphia and a coffee shop counter lined with sticky buns is still common in this city.

Cornbread Dressing

Cornbread Dressing

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law’s house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: ” a lil of this and a lil of that” :). It took me some time to perfect it, to the way I make it today.

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising yellow or white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  1. Mix together, 2 2/3 cup milk, 4 cups self rising white or yellow corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

 

*Click on this picture below, save it to your computer and print it as a 6×4 picture*

 

Cornbread Dressing

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
No ratings yet
Print Pin Comment
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American Soulfood
Add to Shopping List

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1 tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  • Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  • Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  • Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Meatloaf

Meatloaf

The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German, Belgian and Dutch dish, and it is a cousin to the Italian meatball. American meatloafhas its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.

The Best Collard Greens you will ever Make

The Best Collard Greens you will ever Make

Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir as well. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.