Charred Okra with Bacon

8 pieces, 4 biscuits, 2 large sides

3 piece Fried Chicken

Uncle Nearest 1884

2 Piece & a Waffle

Kool-Aid

Apple Juice

Cranberry Juice

Orange Juice

Fountain Drink

Coffee

Lemonade

Sweet Tea

Unsweetened Tea

Banana Pudding

Red Velvet Cake

3 Pieces & 2 Waffles

2 Piece (white or dark) & a Waffle

Wing & a Waffle

Side Salad

French Fries

Grits, Add Cheese

Red Beans & Rice

Black Eyed Peas

Rinse the okra under cold water and pat dry with a paper towel. Trim the tops and tails off the okra, cutting them to about 2-3 inches in length.

Prepare the Okra

In a large skillet over medium heat, add the slices of bacon. Cook until crispy, about 5-7 minutes, turning occasionally. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon grease in the skillet for later.

Cook the Bacon

In the same skillet with the reserved bacon grease, add the olive oil and heat over medium-high heat. Add the okra to the skillet in a single layer. Season the okra with salt, black pepper, and smoked paprika. Sauté for about 5-7 minutes, stirring occasionally, until the okra is charred and tender.

Sauté the Okra

Once the okra is cooked, crumble the crispy bacon into the skillet with the okra. Toss gently to combine all ingredients and cook for an additional 1-2 minutes to allow the flavors to meld.

Combine with Bacon

Transfer the charred okra and bacon to a serving dish. Enjoy warm as a side dish or appetizer.

Serve

Okra

Bacon

Olive Oil

Salt

Black Pepper

Smoked Paprika

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk together until well blended.

Mix Dry Ingredients

Add 0.5 cups of cold unsalted butter, cut into small pieces, to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Cut in Butter

Pour in 0.75 cups of milk and stir until just combined. Be careful not to over-mix.

Add Milk

Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough down to about 1 inch thick and cut out biscuits using a round cutter.

Shape Biscuits

Preheat your oven to 425°F (220°C). Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.

Bake Biscuits

Rinse the 8 chicken pieces under cold water and pat dry with paper towels.

Prep Chicken

In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Rub this mixture all over the chicken pieces.

Season Chicken

Arrange the chicken pieces in a single layer on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the chicken is cooked through and juices run clear.

Bake Chicken

Boil 4 cups of peeled and diced potatoes in salted water until tender. Drain and mash with 2 tablespoons of butter and salt and pepper to taste.

Cook Mashed Potatoes

In a pot, bring water to a boil and blanch 4 cups of green beans for about 3-4 minutes. Drain and season with butter, salt, and pepper to taste.

Prepare Green Beans

All-purpose flour

Baking powder

Unsalted butter

Milk

Chicken pieces (legs or thighs)

Olive oil

Paprika

Garlic powder

Onion powder

Black pepper

Mashed potatoes

Green beans

Butter

Salt and pepper

In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Whisk until well mixed. Add the chicken pieces to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Marinate the Chicken

In a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well until all dry ingredients are evenly distributed.

Prepare the Breading

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Remove the marinated chicken from the refrigerator. Let excess marinade drip off, then dredge each piece in the flour mixture, ensuring a thorough coating. Shake off any excess flour.

Coat the Chicken

Carefully lower the coated chicken pieces into the hot oil, skin side down. Fry in batches to avoid overcrowding. Cook for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil. Allow to rest for a few minutes before serving.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

Buttermilk

Hot sauce

Cornstarch

Vegetable oil (for frying)

Chill a rocks glass by placing it in the freezer for a few minutes or filling it with ice water.

Prepare the Glass

In a mixing glass, add the Uncle Nearest 1884 whiskey, simple syrup, and Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes and stir the mixture gently for about 30 seconds to chill and dilute it.

Add Ice

Remove the chilled rocks glass from the freezer or discard the ice water, and strain the mixture into the glass over fresh ice.

Strain the Mixture

Twist the orange peel over the drink to release its oils, then place it on the rim of the glass. Add the maraschino cherry for garnish.

Garnish the Drink

Uncle Nearest 1884 Whiskey

Simple Syrup

Angostura Bitters

Orange Peel

Ice Cubes

Maraschino Cherry

In a large bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken drumsticks to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

In a shallow dish, place the all-purpose flour. Remove the chicken from the marinade and let any excess buttermilk drip off. Dredge each drumstick in the flour, coating thoroughly. Set aside on a plate.

Prepare the Coating

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated drumsticks to the skillet. Fry for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove from oil and drain on paper towels.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Preheat a waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or oil. Pour the batter onto the heated waffle iron and cook according to the manufacturer's directions, typically for about 5 minutes, until golden brown.

Cook the Waffles

chicken drumsticks

buttermilk

all-purpose flour

paprika

garlic powder

salt

black pepper

vegetable oil

baking powder

sugar

milk

vanilla extract

In a large pitcher, combine the Kool-Aid powder and granulated sugar.

Mixing the Base

Pour in 4 cups of cold water into the pitcher with the Kool-Aid powder and sugar mixture.

Adding Water

Stir the mixture well until the Kool-Aid powder and sugar are completely dissolved.

Stirring

If desired, add ice cubes to the pitcher or directly to serving glasses. Optionally, garnish with fresh lemon slices and mint leaves before serving.

Chill and Serve

Kool-Aid powder

Granulated sugar

Cold water

Ice cubes

Fresh lemon slices

Fresh mint leaves

Thoroughly rinse the apples under cold running water to remove any dirt or pesticides.

Wash the Apples

Using an apple corer or a knife, remove the cores from the apples and slice them into quarters. No need to peel them.

Core and Slice the Apples

Place the sliced apples into a blender. Add 1 cup of water to help with the blending process. Blend until smooth and liquefied.

Blend the Apples

Pour the blended apple mixture through a fine mesh strainer or cheesecloth into a large bowl or pitcher. Use a spoon to press down on the pulp to extract as much juice as possible.

Strain the Juice

If you prefer a sweeter juice, stir in sugar or honey to taste. Mix well until dissolved.

Sweeten the Juice (optional)

Refrigerate the apple juice for about 30 minutes before serving. Pour into glasses and enjoy fresh.

Apples

Water

Sugar

Honey

Place the fresh cranberries in a colander and rinse them under cold running water to remove any dirt or debris. Drain well.

Rinse the Cranberries

In a large saucepan, combine the rinsed cranberries and water. Bring the mixture to a boil over medium-high heat.

Cook the Cranberries

Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the cranberries have burst and softened.

Simmer

Remove the saucepan from heat and let it cool slightly. Using a fine-mesh strainer or cheesecloth, strain the mixture into a large bowl or pitcher to separate the juice from the solids.

Add the sugar and lemon juice to the strained juice. Stir well until the sugar is completely dissolved. Adjust sweetness to taste, adding more sugar if desired.

Sweeten the Juice

Refrigerate the cranberry juice for at least 1 hour before serving. Serve chilled over ice or enjoy it straight from the pitcher.

Fresh Cranberries

Lemon Juice

Wash the oranges thoroughly under cold running water to remove any dirt or pesticides.

Prepare the Oranges

Using a sharp knife, cut each orange in half across the equator.

Cut the Oranges

Place a half orange on the juicer and press down firmly to extract the juice. Repeat with all orange halves.

Juice the Oranges

If you prefer pulp-free juice, pour the freshly squeezed juice through a fine mesh strainer into a pitcher.

Strain the Juice (Optional)

If you like your juice sweeter, add sugar to the juice and stir until fully dissolved.

Add Sugar (Optional)

If desired, add ice cubes to the pitcher or serve the juice over ice in glasses.

Chill the Juice (Optional)

Pour the orange juice into glasses and serve immediately for the freshest taste.

Serve the Juice

Oranges

Take a clean glass and fill it with ice cubes. This will chill the drink and keep it refreshing.

Pour 60 ml of your chosen soda syrup over the ice cubes in the glass.

Add the Soda Syrup

Slowly pour 240 ml of carbonated water into the glass over the soda syrup, allowing the mixture to carbonate and combine.

Pour the Carbonated Water

If desired, add 15 ml of fresh lime juice for a zesty flavor.

Add Fresh Lime Juice

Add 5 mint leaves as a garnish for a refreshing aroma.

Garnish with Mint Leaves

Place 2 slices of your choice of fruit (lemon, orange, etc.) into the drink for added flavor and decoration.

Charred Okra With Bacon

8 Pieces, 4 Biscuits, 2 Large Sides

3 Piece Fried Chicken