and Corn Muffins.
I don't have a secret recipe with eleven herbs and spices, I use only four. They are Garlic powder, onion powder, salt, and pepper. I have only two secrets to making good fried chicken,
1.) Dry the chicken and sprinkle on the seasonings and then roll in flour and let it stand for about 10 minutes before putting it in the frying pan.
2.) Use a cast iron skillet, and get the oil up to a medium hot temperature before putting the chicken in. I don't know why cast iron makes a difference but it does.
When my garden starts producing I will have fresh black-eye peas, but these came frozen from Birds Eye. I cooked them with ham hocks, and salt. I also put pepper sauce on them once they are on the plate.
The collard greens, I am sad to admit, came out of a can from Glory foods. They taste better than the ones I have tried to make from scratch. It bruises my ego a little, but I will keep looking for that recipe that will make mine the best.
The rice is just plain white rice cooked in my rice pot.
The muffins are a Jiffy mix. I can get the box for 38 cents, and it makes 6 large muffins, which is a very good deal. My husband likes his cornbread sweet.