Southern Texas Style Collard Greens
A smoky, savory Texas twist on classic greens featuring rich brisket or sausage, a kick of fresh jalapeño, and a deep Worcestershire-infused potlikker. Scaled perfectly for a convenient 12oz frozen bag.
Ingredients
- 12 oz frozen chopped collard greens
- ⅓ cup smoked brisket (chopped)
OR 3 oz smoked Texas sausage (sliced into rounds)
- ⅓ cup yellow onion (diced)
- 1 small jalapeño (seeded and minced)
- 1 small clove garlic (minced)
- 1 ½ cups beef broth (or chicken broth)
- 2 tsp butter
- 1 tsp Worcestershire sauce
- ¾ tsp apple cider vinegar
- ⅓ tsp sugar
- ½ tsp seasoned salt
- ½ tsp coarse black pepper
- ¼ tsp garlic powder
Instructions
Instructions
- Sear the Meat & Veggies: Melt the butter in a medium pot over medium heat. Add your chopped brisket or sliced sausage, diced onions, and minced jalapeño. Sauté for 3 to 4 minutes until the onions are soft and the meat begins to release its smoky oils.
- Add Aromatics: Stir in the minced garlic and cook for just 1 minute until highly fragrant.
- Build the Braising Liquid: Pour in the broth and Worcestershire sauce. Stir in the apple cider vinegar, sugar, seasoned salt, coarse black pepper, and garlic powder. Bring the liquid to a rolling boil.
- Simmer the Greens: Drop the 12oz bag of frozen collard greens directly into the boiling liquid. Stir well to integrate the greens with the meat, onions, and peppers.
- Braise until Tender: Turn the heat down to medium-low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes. Stir occasionally. Serve hot once the greens are completely tender and saturated with the smoky broth.
Hot Honey Garlic BBQ Chicken Thighs
Juicy boneless, skinless chicken thighs tossed in a custom kickin' sweet garlic marinade. Packed cleanly into a 1-gallon freezer bag for ultimate flavor infusion.
Ingredients
- 3.18 lbs boneless, skinless chicken thighs
- 1 cup Kinder's Hot Honey BBQ Marinade
- 2 tbsp minced garlic
- 1 tbsp Cowboy Butter with Jalapeno seasoning
- 1 tsp Slap Ya Mama Cajun seasoning
- 1 tsp coarse black pepper
- ½ tsp sea salt
- 1 gallon plastic freezer bag
Instructions
- Prep & Season: Pat the chicken thighs completely dry with paper towels. Place them into your 1-gallon freezer bag. Toss in the minced garlic, Cowboy Butter seasoning, Slap Ya Mama, coarse black pepper, and sea salt.
- Marinate: Pour the Kinder's Hot Honey BBQ marinade into the bag. Zip the bag almost entirely shut, push out any excess air, and seal completely. Massage the bag thoroughly to coat every inch of the chicken thighs. Place in the refrigerator for at least 2 hours (or overnight).
- Cook Option A (Grilling/Pan-Searing): Preheat your grill or heavy skillet over medium-high heat. Cook the thighs for 6 to 8 minutes per side. Brush on a little extra fresh marinade during the final minutes if desired. Cook until the internal temperature reaches 175°F.
- Cook Option B (Baking): Preheat your oven to 400°F (200°C). Arrange the marinated thighs in a single layer on a lined baking sheet. Bake for 25 to 30 minutes until bubbling and nicely charred at the edges.
- Rest & Serve: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing so the juices lock in.
Roma Rice Cooker Jasmine Rice & Beans
A simple, foolproof side dish built specifically to cook perfectly inside your Roma rice cooker. Infused with rich broth and classic spices for a complete Southern staple.
Roma Cooker Tip: Always use the measuring cup that came with your Roma cooker for perfect proportions, or stick strictly to a 1:1.25 ratio for liquid!
Ingredients
- 2 cups long-grain Jasmine rice (rinsed)
- 1 can (15 oz) light red kidney beans (drained and rinsed)
- 2 ½ cups beef or chicken broth (replaces standard water)
- 1 tbsp butter (or olive oil)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp coarse black pepper
- Pinch of sea salt
Instructions
- Rinse Rice: Rinse your Jasmine rice under cold running water until the water runs mostly clear. Drain completely and drop it straight into the internal inner pot of the Roma rice cooker.
- Combine Elements: Dump the rinsed and drained kidney beans on top of the rice. Pour in the 2 ½ cups of savory broth and add the butter, garlic powder, onion powder, black pepper, and a pinch of salt. Give it a gentle swirl to distribute the spices.
- Cook: Place the lid securely onto the Roma cooker. Plug it in and press the toggle down to the **"Cook"** mode indicator.
- Automatic Steam Rest: Once the switch automatically pops up to the **"Warm"** mode cycle, do not open the lid immediately! Let it sit sealed for an additional 10 minutes to trap the steam and completely finish plumbing up the grains.
- Fluff & Serve: Uncap the lid, use a plastic paddle or fork to gently fluff the aromatic rice and beans together, and serve hot next to your chicken or greens.
Lone Star Raspberry Sweet Tea
Ice-cold, sweet, and bursting with real fruit brightness. The ultimate beverage to wash down smoky BBQ chicken and deep-braised collard greens on a hot summer evening.
Ingredients
- 3 quarts (12 cups) water, divided
- 6-8 count family-size black tea bags (Luzianne or Lipton)
- 1 cup to 1 ½ cups granulated sugar (adjust to your family's sweetness level)
- 1 container (6 oz) fresh red raspberries (or frozen alternative)
- 1 pinch baking soda (Texan secret to keep the tea crystal clear and smooth!)
- Ice cubes and fresh lemon slices for serving
Instructions
- Boil & Steep: Bring 4 cups of water to a rolling boil in a clean pot. Remove from heat, toss in your tea bags, and drop in a tiny pinch of baking soda. Cover with a lid and let steep for 15 minutes.
- The Sugar Melt: Discard the tea bags without squeezing them too hard (squeezing releases bitter tannins). While the hot concentrate is fresh, stir in your sugar completely until entirely dissolved.
- Simmer the Raspberries: While the tea steeps, place your raspberries into a small saucepan with ½ cup of water and 2 tablespoons of sugar. Simmer on medium-low for 5 minutes, crushing the berries with a spoon to make a rich syrup. Strain the syrup through a mesh sifter to remove seeds, then pour the clean raspberry juice into the hot tea mixture.
- Assemble the Gallon: Pour your sweet raspberry tea concentrate straight into a clean 1-gallon pitcher. Fill up the remainder of the pitcher with cold water (about 7-8 additional cups). Stir well.
- Chill Down: Place inside the refrigerator to chill for at least 2 hours before serving. Pour over generous glasses of ice, garnish with fresh raspberries or a lemon wheel, and enjoy!