Back to my roots food.

I made an old school southern soul food dinner tonight with my own spins.

Fried chicken- Just did the breasts, so I guess they are chicken tenders. Marinated in half and half, egg, and louisiana hot sauce before being battered and deep fried at 375 degrees.

Collard greens- boiled and then combined with onions that have been cooked down, salt, pepper, cream and a little bit of vinegar. Collards traditionally are finished with a little cider vinegar.

Blackeye peas- cooked with smoked Jowl bacon and finished with pepper sauce.

Cornbread- whole corn kernels and 2 diced jalapenos are mixed into the batter.