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Thursday, March 17, 2011

Down Home Girl

In an effort to simultaneously charm John and quell my own general longing for Collard Greens, I returned to my Southern roots last night to make Crispy Chicken and Collards, with Biscuits on the side. This is comfort food at its finest, folks. It's crispy without the fried -- Biscuits without the Lard. Thank you, as usual, Real Simple.

Dijon Mustard and multigrain cereal coated Chicken is baked in the oven while Collards are boiled for ten minutes and sauteed for three. Easy! If you're feeling even a little bit Down Home Girl (or Southern Gentleman), you should try this for sure. Yum.

They actually looked just like this, and I don't even have a good oven!

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