By DENENE MILLNER
Seems like there are more cold days than warm ones lately, and I’m kinda sad that our rib, chicken, pork loin, and salmon dinners cooked on the grill are numbered. I am, however, looking forward to cuddling next to the fire place, and most certainly to putting some of my favorite comfort food dishes on our dinner table—recipes I picked up from watching my mom burn in the kitchen. Bettye was the original “Bertha” Stewart (that’s the black Martha Stewart, y’all)—she threw down something fierce, and always made the simplest, bare-boned, country dish seem like a 5-star meal. This hearty recipe is one my mom used to pull out on cold Saturday evenings; she’d make it with smoked hamhocks and neckbones, but I updated it a bit by using smoked turkey legs, which have less fat than my mom’s favored pork pieces. Trust me when I tell you: Put this on the table and your family will think you’re genius.
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Also, if you have a minute today, stop by iVillage's Momtourage to check out my latest "Real Talk" mom advice. This week, I help a mom decipher whether her young son was the victim of racism. Check it out here—and leave a comment if you're so moved.
Have an intelligent, bright, confident weekend, MBBs!
Smoked Turkey and White Beans
What You’ll Need:
• 1½ bags large white beans
• 2 medium-sized smoked turkey legs
• 2 cups chicken stock
• 1 tbsp garlic powder
• ½ tsp salt
• ½ tbsp black pepper
• ½ tsp red pepper flakes
• 1 bay leaf
How To Make It:
• Follow the “quick soak” directions for preparing beans (on the bag).
• In the meantime, while the beans are soaking, in a large stockpot, cover turkey legs with water, and boil on medium for 50 minutes, until they begin to get tender.
• Once turkey legs start to get tender, add the beans, chicken stock, garlic powder, salt, black pepper, red pepper flakes, and bay leaf to the stockpot, and cook on medium-low until beans are tender and turkey legs are falling off the bone.
Serve over rice with a side of cornbread; add hot sauce for an extra kick.