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Maddie Pearl Salad Lemon Herb Marinated Blackeye Pea |Collard Greens | Roasted Sweet Potato | Candied Pecans | Maple Shallot Vinaigrette Lemon Herb Marinate: 2 Lemons (Zest and Juice) 3 cloves of Garlic (Minced) 2 tsp finely chopped Thyme 2 tsp Aleppo Pepper (ground) 1-1/2 cup olive oil 2 tsp Sea Salt Whisk until fully incorporated, place in refrigerator (pour marinated on cooled cooked blackeye peas) Maple Shallot Vinaigrette: 3 minced shallots 2 tbsp Dijon Mustard 1-1/4 cup Maple Syrup 2 cloves minced garlic 2 cups olive oil 1 tbsp Black pepper (course) 1/2 cup apple cider vinegar Whisk Ingredients together until emulsified set aside Roasted Sweet Potatoes: 3lbs Sweet potatoes (Diced -Skin on) 2 Tbsp Olive oil 1 Tbsp salt Preheat oven 350, tossed potatoes in oil and salt place in oven for approximately 25 minutes or until tender (remove and place in refrigerator to chill) Candied Pecans: 8oz Shelled Pecans 1/2 cup honey 1 tsp salt Combine ingredients and place in 350 preheated oven for approximately 15 minutes until pecans become crispy , set aside (not in refrigerator , to cool) Combine marinated blackeye peas with thinly chopped collard greens and chilled roasted potatoes tossed together and drizzle maple vinaigrette, then top with candied pecans

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Big Moe's Almond Chicken 2 - 4oz pc of chicken breast 2 eggs 1 quart Italian bread crumb seasoning 1/2 cup olive oil Cream: 1 cup sliced blanched almonds 1 quart Heavey cream 36 percent Other: 1 cup basmati rice 1 cup Fresh Green beans, long 3/4 c broccoli, chopped Description; 2 pcs breaded chicken. Served with basmati rice and steamed vegetables, topped with almond cream sauce. Directions: blend the almonds with cream in a food processor until smooth. Salt optional. Set aside the cream. Lightly steam the green beans and broccoli in a saucepan. Set aside. Rice: 1 cup of rice to 1.5 cups of water. Place water and rice in saucepan. Bring to simmer on medium high. When surface is bubbly, place lid on, turn down to medium low. Cook 12 min. Remove from stove and rest 8-10 minutes. Fluff w fork. Chicken Working one at a time, place chicken cutlet in a bowl of beaten eggs and coat both sides, place the cutlet in a bowl breadcrumbs and coat both sides, pressing the breadcrumbs onto the cutlet so they stick. Heat the oil In a nonstick skillet over medium-high heat, add enough oil to cover skillet . Heat until it’s shimmering- not smoking. Test if the oil is ready by dropping a few breadcrumbs, if they slowly sizzle , oil is ready. If they sizzle loudly and brown too quickly, lower the heat slightly. Add Chicken into the pan. Cook until golden brown on both sides, about 3 minutes per side. Serve: rice, top with chicken, add veggies, add the cream. Enjoy!

Kids love fidgeting, and not all students participate in physical activities after school -- so standing desks in the classroom could help give them a boost of brain power.

Chef Bobby Nahra stopped by The Nine to demonstrate how to make ground turkey and cabbage chili. To make you will need: 2 pounds of lean ground turkey,. 2 tablespoons ground cumin, 2 tablespoons of chili powder, 2 tablespoons of Tony Casheres creole seasoning or your favorite seasoning salt, 3 small jalapeños cut in half, 4 quarts of chopped cabbage (one large head of cabbage), 2 large Spanish onions large dice, 6 garlic cloves smashed, 1 6 ounce can of tomato paste, 1 28 ounce can of crushed tomato, 1 liter of water and 1/2 cup extra-virgin olive oil. Start with a 12 quart pot start by sautéing your onions with a couple tablespoons of olive oil. At the same time in a large skillet, medium heat with a couple tablespoons of olive oil start to sauté your turkey meat, carefully stirring and breaking it up. Once the onions start to become translucent, you’re going to add your six cloves of smashed garlic, and your cabbage keep on medium to prevent from burning keep stirring every 2 to 3 minutes once the cabbage starts to release the water you can cover it and open every 2 to 3 minutes to stir to keep the cabbage from sticking to the bottom. Once your cabbage starts to wilt, you can add all of your dry ingredients please make sure that you were stirring all your dry ingredients into your cabbage and onion, garlic blonde, so nothing sticks to the bottom of your pot. At this time you can add your crushed tomatoes and your turkey Again, consistently string to make sure everything is incorporated nicely. On a medium high heat bring this up to A and add 1 L of water.