Monday, January 17, 2011

Celebrating MLK Day

If you happen to be home today and want to celebrate Dr. King, here are a few recipes (Southern "Soul Food" inspired). On the menu, Oven Fried Chicken Fingers, Collard Greens, GF Mac and Cheese and Black Eyed Peas. If you have little ones and are looking for fun activities to do, I have attached a link to some fun Dr. King themed crafts. This was a great, great man. And I feel like he always held his head high. His words were tough, direct and powerful. But always civil. I am so glad that we have a holiday that honors a man who truly changed our country, for the better. Happy MLK Day!

Oven-Fried Chicken Fingers

2 1/2 lb skinless boneless chicken breast halves
1 1/2 sticks (3/4 cup) unsalted butter, melted
3/4 teaspoon salt
1/4 teaspoon black pepper
7 cups cornflakes (7 oz), coarsely crushed

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.

Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.

Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.

Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.

Cool chicken in pans on racks to room temperature (crust will firm up as it cools).

Collard Greens and Turnips with Ham Hock

6 cups water
1 large ham hock (about 1 1/4 pounds)
2 tablespoons red wine vinegar
1 teaspoon of crushed red pepper flakes or 1/2 teaspoon Rooster Sauce
3 pounds collard greens
1‚ pounds turnips

In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour. Add vinegar and pepper.

While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper.

Gluten-Free Mac & Cheese

This is my favorite wheat-free Mac & Cheese, by far. I am a BIG fan of this comfort food and I never thought I would find a recipe that is as good as the typical, wheat pasta versions. But this is just as good. You will never know that this is GF, especially if you add even more shredded cheese to the top after you have poured it into the pan.

Black Eyed Peas

Dessert is still up in the air. Maybe some sliced pears. Or chocolate of some sort, if Ella has anything to say about it! Mommy will probably enjoy a little Bourbon after the kids go to bed!


This is a website that we use constantly. There are a lot of great ideas of things to do with the little ones. Ella has been having fun creating her "Thank You, Dr. King" coloring book. If you are home tomorrow and looking for something to do, you may want to consider doing some of these activities...

1 comment:

Anonymous said...

I make my black eyed peas starting with sauteing andouille sausage, once that is cooked I remove it from the pan and I add onion, celery, the stalks of whatever greens I am using and roasted and peeled bell peppers. I like the red ones. Once everything is softened, in go the black eyed peas which have been rinsed and checked for stones, thyme, bay leaf, old bay, chicken stock, and the andouille sausage. Bring to a boil and let simmer for an hour. The black eyed peas should be about done. Then add the potatoes and greens. That makes for some good black eyed peas. Instead of cornbread you could make cheddar polenta cakes and pan fry them.