DELICIOUS FOOD RECIPES | 3 Southern SOUL FOOD Side Dishes | CHICKEN STEW RECIPE

#DELICIOUSFOODRECIPES #soulfood
Hey y’all 🤎 Here are some delicious SOUL FOOD RecipeS! You can have ANY main corse with these sides.
Enjoy cooking this SOUL FOOD with me. Relax and enjoy the vibes or follow along and lets cook together!

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-The Candied Yams –
4 large sweet potatoes
2 tbs water
2 tbs vanilla
1tbs cinnamon
1tsp nutmeg
2tsp salt
1 cup brown sugar
1 cup white sugar
1/2 stick butter
There is a difference between candied yams and baked sweet potato’s. In order to get our yams “candied”, we have to create a syrup; by layering the ingredients in a deep pot.

What is the difference between yams and sweet potatoes?
Sweet Potatoes– there are 2 types: soft and firm. The Soft Sweet Potatoes have smooth red skin, orange flesh, become soft and tender when cooked, and taste sweet. They are often mislabeled as “yams”. Firm Sweet Potatoes have a tan skin with off-white flesh and remain firm and waxy after cooking. They are not as sweet as the soft variety.
Real Yams have a rough brown skin, white starchy dry flesh, mild flavor, and are grown in Africa.

Vanilla is an alcohol and evaporates when cooked. If added- at the beginning, the vanilla will start to evaporate and not be as strong.

Covering the pot but leaving it open a crack allows the potatoes retain some of the water in the pot at the beginning of cooking to prevent burning. It is removed halfway through cooking to allow the water to evaporate so the syrup will thicken

Only add about a tablespoon of water to the bottom of your pot at the beginning of the cooking process
There is enough water in the potatoes, that you don’t need much more. Adding more water will make the syrup take longer to thicken.

– The Green Beans –
2 SMOKED turkey wings
3 lbs. Fresh Green Beans
8 – 12 slices beef Bacon
8 – 10 small red Potatoes
1 large yellow Onion
1 tbsp beef better than boulion
4-6 fresh Garlic cloves
4 cups Chicken/ beef stock
1 tbsp garlic powder & onion powder
1 tsp Salt and Pepper each or to taste
Cook on medium heat for about 1 hour and 15 min. or until desired tenderness

The Cornbread –
1 1/3 cup (166.67 g) all-purpose flour
2/3 cup (106 g) cornmeal
2/3 cup (133.33 g) sugar
1 tablespoon (14.79 g) baking powder
1/2 teaspoon (2.46 g) kosher salt
4 tablespoons (59.15 g) unsalted butter, , melted (plus extra for the pan if making skillet cornbread)
1 1/4 cup (305 g) milk
1/4 cup (56 g) oil
2 (88 g) eggs, (large)

Hey y’all. Welcome back to our channel. We’re about to get into some of our favorite soul food side dishes. All right, we’re about to get into some southernstyle green beans, some candid yams, and a real good savory, flavorful, and sweet cornbread. I don’t know about y’all, but I like the flavors in my cornbread. I like a hint of salt, and I like a subtle sweet, just not too sweet, but real good and flavorful and savory at the same time. All right, so we’re going to get into my homemade cornbread recipe as well. It comes out delicious every single time and it’s super easy to make. Most of the recipes in this video are going to be self-explanatory. So, I’m not going to talk talk. I’m going to get out of here so that you guys can enjoy the vibes and the aesthetics of the video. Once we go over a few things that have helped me to successfully, you know, recreate these recipes over and over again. All right. So, when it comes to the green beans, you can definitely flavor your green beans without any meat at all and they can be absolutely delicious. Adding your potatoes, the onions, and all the vegetables. However, in this particular video, we are going to go ahead and use some turkey wings. And you can also go ahead and things like beef bacon I have used before in this recipe. I go ahead and garnish with beef bacon on top. But the turkey wings, the smoked turkey wings are so flavorful. I love them in my greens as well as my green beans. All right, you want to use some good seasoning so that you can have a depth of flavor. But the reason why I love these smoked turkey wings is because they have such such great flavor and you you barely even have to use any other seasonings with it. Just go ahead and add a few herbs and spices and this recipe comes out bomb every single time. It’s actually the bones in the turkey wings that gives that flavor smoke. The bones are smoked. That’s why usually when it comes to like broths and things like that, you get more flavor when using a bone broth. Even the ones that you can buy from the store out of the box, the bone broth is always more a bit more potent than the chicken broth or the beef broth because the bone is what really holds that good hearty flavor. So, in this video, we’re going to use box broth because we are using these turkey wings as well. At the beginning of season, almost every year, I make my own chicken broth and freeze it. I go ahead and use a whole chicken, you know, put it in the water with a lot of herbs and spices and whatever seasonings I decide to use. Boil the chicken, of course, and separate the ingredients and I have the most delicious chicken broth used throughout the entire season. When I’m making anything that calls for a broth or that I feel like I want to add a broth during this time of year, my recipes, they’re so much more flavorful because I use that homemade chicken broth. Super simple for like a beginning home mom chef. That was something that was intimidating to me, like how I’m going to make my own broth. I don’t know why. I just felt like I wasn’t going to be able to do it like working with a whole chicken. But it was fun. I learned a lot. broth came out absolutely delicious. And it saves money because almost every soul food recipe calls for a broth or a marinade of some kind. And we can make all of those things on our own at home and they actually taste better when they’re made from scratch. So, we will be sharing that video as well coming up here in the next few. Our own homemade chicken broth, as well as southern cornbread dressing, my macaroni and cheese recipe, and a few other ones we have coming up. Now, when it comes to the candid yam, there’s like all this controversy around candied yams. Oh my god. Do you make them in the oven? Do you make them on the stove top? If you make them in the oven, are they really candied? Are they real? Who’s doing it right? Who’s doing it wrong? All right. So, I have made yams in the oven where you just go ahead and slice up your yam, season them or make a syrup, pour it in the pan or in the aluminum pan, put it in the oven and bake them. Yes, I have made them that way and I have made them this way. stove top. We’re making them that way today. Okay. Most of us have very large families and when you’re feeding a large group of people, it is more efficient to go ahead and use a large pan, make the syrup, pour it on there, and put them in the oven. We work smarter, not harder, right? It’s just a fact that there’s a difference when you make them stove topped because they actually become that steam, the moisture that’s going to rise from the bottom of the pot. And when you add that layer upon layer like we’re going to do with the steam rising at the same time, that’s actually how you get them to be candy. It’s a chemical process. And that same chemical process doesn’t happen when you do it in the oven. The only thing it alters slightly is the texture. And a lot of times texture can change or a bit alter the flavor of something. You know, like your chicken could taste exactly the same or have the exact same seasoning, but it tastes much much better. If we’re talking about fried chicken, when it’s fried crispy as opposed to soggy, even though you use the same seasonings, the texture matters and it takes it up a notch. So, that’s kind of like the same principle when it comes to candid yams. All right. When you cook them stove top, they have this slightly crunchy coating that dries on and gives some of the edges a nice little crispy texture that you didn’t know you needed on your yams that when you do it in the oven, it doesn’t do. So, that’s the only difference here. And we’re going to start off with a very, very small amount of water at the bottom of the pot. My pot is small, but you can go ahead and use a larger pot like the one I made the green beans in to make a large pot, and you will actually have about the same amount that you would if you were to make them in the oven. So, really, the only takeaway that I have from this dish that through trial and error, I’ve learned that would make a difference in it coming out right or wrong is if when you begin to cook the yams in the pot, you use too much water. you’re only going to use like a cap full or even maybe less than a capful because my pot is small. But if you’re going to use a large pot, you only want to use about a capful of water. [Music] Okay? You know what I’m saying? [Music] Oh, [Music] round to [Music] I want to [Music] down [Music] I don’t want to. [Music] I want you. I want you. Oh, [Music] I want you. I want you. Oh, [Music] [Music] you know what I’m saying? [Music] I want you [Music] there. Take you there. [Music] Fill me up till my cups overflowing. 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