Are you craving some comfort food? Try the Southern Comfort Trio, which includes zesty lemon pepper wings, hearty collards, and creamy mac & cheese. Ideal for giving a taste of the South to your meal!
Ingredients:
**For Lemon Pepper Wings:**
– 2 lbs chicken wings
– 1 tbsp baking powder
– 2 tbsp lemon pepper seasoning
– 1 tbsp olive oil
– Zest of 1 lemon
**For Collard Greens:**
– 1 lb collard greens, stems removed and chopped
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup onion, diced
– 2 cups chicken broth
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
**For Mac and Cheese:**
– 8 oz macaroni pasta
– 2 cups sharp cheddar cheese, grated
– 1 cup milk
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1/2 tsp mustard powder
– Salt and pepper to taste
Directions:
**Lemon Pepper Wings:**
Preheat oven to 400°F (200°C).
Pat the wings dry with paper towels. Toss with baking powder, lemon pepper seasoning, and olive oil until well coated.
Arrange the wings on a baking rack in a single layer. Bake for 40-45 minutes, until crispy and golden.
Sprinkle with lemon zest before serving.
**Collard Greens:**
Heat olive oil in a large pot over medium heat. Add garlic and onion, sauté until translucent.
Add collard greens, chicken broth, apple cider vinegar, salt, and pepper. Cover and simmer for 45 minutes to 1 hour, until the greens are tender.
**Mac and Cheese:**
1. Cook macaroni according to package instructions; drain.
In a saucepan, melt butter over medium heat. Stir in flour and mustard powder until smooth. Gradually add milk, stirring constantly until the mixture thickens.
Remove from heat and stir in grated cheese until melted. Season with salt and pepper.
Combine macaroni and cheese sauce, transfer to a baking dish, and bake at 350°F (175°C) for 20 minutes, until bubbly and golden.
Recipe Card
Lemon Pepper Wings, Collard Greens, & Mac and Cheese
Ingredients
**For Lemon Pepper Wings:**
- – 2 lbs chicken wings
- – 1 tbsp baking powder
- – 2 tbsp lemon pepper seasoning
- – 1 tbsp olive oil
- – Zest of 1 lemon
**For Collard Greens:**
- – 1 lb collard greens stems removed and chopped
- – 2 tbsp olive oil
- – 2 cloves garlic minced
- – 1/2 cup onion diced
- – 2 cups chicken broth
- – 1 tbsp apple cider vinegar
- – Salt and pepper to taste
**For Mac and Cheese:**
- – 8 oz macaroni pasta
- – 2 cups sharp cheddar cheese grated
- – 1 cup milk
- – 2 tbsp butter
- – 2 tbsp all-purpose flour
- – 1/2 tsp mustard powder
- – Salt and pepper to taste
Instructions
**Lemon Pepper Wings:**
- Preheat oven to 400°F (200°C).
- Pat the wings dry with paper towels. Toss with baking powder, lemon pepper seasoning, and olive oil until well coated.
- Arrange the wings on a baking rack in a single layer. Bake for 40-45 minutes, until crispy and golden.
- Sprinkle with lemon zest before serving.
**Collard Greens:**
- Heat olive oil in a large pot over medium heat. Add garlic and onion, sauté until translucent.
- Add collard greens, chicken broth, apple cider vinegar, salt, and pepper. Cover and simmer for 45 minutes to 1 hour, until the greens are tender.
**Mac and Cheese:**
- Cook macaroni according to package instructions; drain.
- In a saucepan, melt butter over medium heat. Stir in flour and mustard powder until smooth. Gradually add milk, stirring constantly until the mixture thickens.
- Remove from heat and stir in grated cheese until melted. Season with salt and pepper.
- Combine macaroni and cheese sauce, transfer to a baking dish, and bake at 350°F (175°C) for 20 minutes, until bubbly and golden.
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