Collard Green Dip

Talking about southern hot nights....Here a creamy hot dip, you need to serve at your next party.
It will WOW THEM!!!! Collard Green Dip.

Ingredients

2 slices bacon

1 small sweet onion, chopped about 1 cup

1 medium red sweet pepper

1 pound fresh collard greens, trimmed and coarsely chopped about 6 cups

3 cloves garlic, minced

1 8 ounce package cream cheese cubed and softened

2 ounces  Monterey Jack cheese, shredded 1/2 cup

1/2 cup light sour cream

1/2 teaspoon Cajun seasoning optional

1/8 teaspoon cayenne pepper

Thin bread sticks or vegetable sticks
Directions

In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and save bacon dripping for another recipe but use 2 teaspoons of bacon drippings from skillet and add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add cut collard greens and garlic; cover until tender, stirring occasionally. You can add a little water if becoming dry. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and seasoning to the collard mixture, stirring until combined. Crumble remaining bacon and add to collard mixture.  
Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.

Jamaican Brown Chicken Stew

Jamaican Brown Chicken Stew....How soul can you get??? This stew base on the curry powder and the spices that goes in this stew. I call it goodness of hot soul.

1 medium chicken, cut into 8 portions

salt and black pepper to taste

1/2 cup vegetable oil

2 onions chopped

1 chilli pepper, seeded and chopped

1/2 teaspoon thyme

4 cloves garlic chopped

2 teaspoon curry powder

pinch allspice

1/2 cup chopped red bell pepper

1/2  cup chopped green bell pepper

4  cups chicken stock

1 nice size butternut squash, peeled and cut into bite- sized cubes

2 large potatoes, peeled and cut into bite sized cubes

2 1/4  cup Basmati rice, cooked in coconut milk

Heat the vegetable oil in a large pan until really hot. Add 4–5 pieces of chicken to the oil and fry gently skin-side down for about 5 minutes on each side until the chicken is browned all over,remove the chicken and repeat with the remaining chicken pieces.

Carefully pour out most of the oil, leaving just 2 spoonfuls in the base. onions, chilli, garlic, thyme and peppers, and stir briefly.

Add chicken to a big pot adding spices, squash and potatoes. Pour in the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes until the liquid is reduced to a rich gravy. Serve with the coconut rice.