8 pieces of Chicken (preference for legs and thighs) 

• 1/2 medium Onion, diced

• 3 cloves of Garlic, minced

• 1/2 green pepper, diced 

• 1 teaspoon Onion powder 

• 1 teaspoon Garlic Powder 

• 1 teaspoon Cajun Seasoning 

• 1 teaspoon Black Pepper 

• 1 teaspoon Paprika 

• 1 teaspoon Salt

• 1 teaspoon Chili powder 

• 1 teaspoon Cumin

• 1/4 cup of Cooking Oil 

Vegetarian/Vegan alternative: We will use large portobello mushroom caps. The same seasonings will be used to prepare the mushrooms.  

1. Preheat the oven to 400°. Grab a cast iron pan or baking sheet. 

2. Dice the onions, bell pepper, and mince garlic. 

3. Place onions, bell pepper and garlic in the pan, drizzle with oil, and toss to coat.

4. Place chicken in a large mixing bowl, add dried spices and rub spices into all chicken pieces.

5. Place chicken on top of onions, skin side up, and bake until golden and internal temperature reaches 165°, 40 to 50 minutes.

6. Turn the oven to broil. Brush chicken with bbq sauce on both sides and broil until skin is crispy and sauce is thickened, 5 minutes.

7. Serve.

• Jones BBQ A Kansas City-based, Black women-owned, family restaurant and recipe.   

• Pitmaster LT A Kansas City-based, Black-owned bbq sauce available in store in the midwest and Canada

• Smokin Woods A Oakland based, Black owned bbq sauce

• 2 16 oz Cans baked bean (good black-owned alternative) 

• 1/4 cup of Brown sugar 

• 1/2 medium Onion, diced 

• 1/2 Green pepper, diced 

• 2 cloves of Garlic, minced 

  1. Preheat the oven to 400 degrees F.

  2. Dice the onion, bell pepper and mince garlic. 

  3. Combine the beans, brown sugar, onion, bell pepper, and minced garlic; stir together well.

  4. Pour the beans into a 3-quart casserole dish and bake, uncovered, for about 30 minutes.

• 1 cup Flour and Gluten free flour 

  • Any 1-1 gluten-free flour blend & ¼ cup of almond flour (for max GF moisture) 

• 1 cup Cornmeal 

• 1 teaspoon of salt 

• 2 teaspoons of baking powder (an extra teaspoon for the gluten free version)

• 1/3 cup of Sugar or Honey 

• 1 cup Milk (oat, almond, cow) 

• 1 Egg 

• 1/3 cup of Butter or neutral cooking oil

  1. Preheat the oven to 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with cooking spray or butter and place skillet/dish into the oven to heat up. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.

  2. Make a well in the center of the flour mix and add the milk and egg. Whisk together well to combine, then add in the slightly cooled melted butter. Mix again (you don't want to over mix -- the mix should still be lumpy).

  3. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish.

  4. Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving

  5. Serve.

• 1 tablespoon cooking oil

  1 onion, diced

  1 green pepper, diced 

  1 clove garlic, minced

  2 pound collard greens, pre cook and washed  

  3/4 cup coconut milk

  1/2 cup vegetable broth, plus more as needed

  1 teaspoon of garlic powder 

  1 teaspoon of onion powder 

  1 teaspoon of paprika 

  1 teaspoon salt, plus more to taste

  1 pinch red chile flakes, to taste

  
  

  1. Heat oil over medium-high heat in a large pot or skillet. Add the onion and bell pepper  and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and cook, stirring frequently, for another minute.

  2. Add the collard greens to the pan/pot.  Stir frequently for a minute or two, until the collards are just wilting.

  3. Add the coconut milk, vegetable broth, and spices (with exception of salt) to a pot or skillet and stir everything well. 

  4. When the mixture is simmering, reduce the heat to low. Cook for 30 minutes, or until the greens are totally tender. If the broth starts to dry up, add a few splashes of vegetable broth as you go along.

  5. Add salt and red chile flakes as needed. 

  6. Serve.

BLK & BOLD Peach Black Tea 

• 5 fresh Lemons (3/4th cups lemon juice) 

• 3/4 cup Sugar (or to your taste) 

• 8 cups water 

• ½ cup cold peach nectar 

• Fresh sliced peaches 1 - 2 sliced peaches depending on serving) 

1. Bring 8 cups of water to a boil to begin brewing your tea and making your lemonade. 

2. While water is boiling, squeeze or juice your lemons (we recommend squeezing directly into a pitcher filled with ice) 

3. Pit and slice peaches 

4. Remove 4 cups of the boiling water from heat, combine with tea and set aside to cool. Follow the instructions on the BLK & BOLD packaging for optimal results 

5. Leave the remaining boiling water on the heat and add in ¾ cups sugar (add more or less for desired sweetness) and stir until dissolved. When dissolved, reduce the heat to medium low for 5 minutes. Allow to cool

6. Add peach slices to pitcher with ice and squeezed lemon juice

7. Slowly pour cooled, brewed tea into the pitcher while stirring. Then add cooled sugar water mixture and stir (add more ice if needed). 

8. Top with peach nectar and give a quick stir 

9. For the spiked version stir in your Uncle Nearest Whisky

1. ** add as much of this stuff as you want to because that's your business** 

   **For the Semi-Homemade version use your favourite store-bought regular or peach lemonade.  

   Alcoholic version 

   • 4 parts lemonade 

   • 4 parts Iced Tea 

   • 2 part Uncle Nearest Bourbon 

   • ½ part peach liqueur 

   • ½ cup peach nectar 

   • Fresh sliced peaches (1 - 2 sliced peaches depending on serving)