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Chef Jernard Wells

New Soul Kitchen’s Chef Jernard Wells Shares Quarantine Holiday Recipes Perfectly Portioned for Small Gatherings


CLEO TV’s NEW SOUL KITCHEN Host, Restaurateur, Entrepreneur and Best-selling Cookbook Author Chef Jernard Wells is dishing out perfectly portioned holiday-inspired recipes just in time to beat the social-distancing blues of having to miss out on Mom’s home cooking.


The popular Food Network Chef shared, “I love showing millennials (and people of all ages) that cooking simple gourmet with smaller portions is easy using everyday kitchen tools like ramekins, pressure cookers and air fryers. These recipes are great for whipping up your favorite holiday comfort foods or repurposing your Holiday leftovers, while staying home and staying safe.”


Creamy Sweet Potato Grits recipe

Creamy Sweet Potato Grits (Courtesy: CLEO TV)



Chef Jernard is adding major spice to our Christmas and New Year menus with recipes like Rosemary Maple Cornish Game HensSmoked Gouda Brown Sugar Whiskey Bacon Macaroni“Instant Made From Scratch” Mashed PotatoesSmoked Turkey Leg Stew and Sweet Potato Grits. Check out the quarantine-friendly round up of holiday-inspired recipes below* (and BTW, Chef threw in a recipe for his Cranberry Vanilla Vodka Mimosas)!


Chef Jernard Wells (Courtesy: CLEO TV)

Chef Jernard Wells (Courtesy: CLEO TV)




*All recipes courtesy of Courtesy of Chef Jernard Wells (@chefjernard)




Chef Jernard Wells Holiday Collard Greens



5 strips of sliced Turkey bacon
1 Smoked Turkey legs meat pulled off the bone
1 medium-size sweet onions, finely chopped
3 garlic cloves, finely chopped
2 (32-oz.) containers chicken broth
2 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
4 Tablespoons of sugar
3 tablespoons Granulated Garlic
3 tablespoons Granulated Onion powder
1 tablespoon black pepper
2 Tablespoon salt
1 Tablespoon of Red pepper flakes
2 Tablespoon of Olive Oil


Add Turkey bacon in pot sauté for 4 minute to release flavor then Add onions, and sauté for 4
more minutes; add turkey legs or wings and garlic, and sauté 1 minute. Stir in broth and
remaining ingredients add collard greens. Cook 45 minutes with lid slightly covering the pot to
desired degree of tenderness.




Smoked Gouda Brown Sugar Whiskey Bacon Macaroni



3 cups chicken Stock
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound small elbow macaroni
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy Cream
1/4 teaspoon freshly ground white pepper
1 Teaspoon of Nutmeg
1 Tablespoon of Smoked Paprika
1/4 pound smoked Gouda cheese, shredded
1/4 pound of Mozzarella shredded
1/4 pound of smoked Cheddar Shredded



Preheat the oven to 375 degrees F. Put the chicken stock, 1/2 teaspoon of the salt, and the oil in a
medium saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring
occasionally, until tender, about 8 minutes. In a separate medium size, saucepan, melt 2
tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2


Slowly add the heavy cream, whisking constantly. Add the remaining 1/2 teaspoon salt,
Nutmeg, Smoked paprika and the white pepper continue whisking until the sauce is smooth and
thick enough to coat the back of a wooden spoon, about 5 minutes. Remove the white sauce from
the heat and stir in the cheese. Continue stirring until the cheese melts.


Lightly grease a 6 1/2 by
10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and
macaroni in a large mixing bowl and mix well. Pour into the prepared casserole dish and bake
until lightly golden on top, about 20 minutes. Remove from the oven and serve.




Sage Chicken Dressing



1 Whole Chicken
4-5 Sprigs of Sage fresh
4-5 Sprigs of Rosemary fresh
Cajun Rub
4 Tablespoons Sea-salt
4 Tablespoons Smoked Paprika
4 Tablespoons Garlic Powder
4 Tablespoons Onion Powder
4 Tablespoons Cayenne Pepper
3 Tablespoons Brown Sugar



Blend spices together to create rub, lightly coat chicken with olive oil then cover the whole
chicken with the rub, place fresh Rosemary and Sage inside of chicken put chicken in baking pan
or on bakers rack and cook in oven at 375 degrees for 1 hour uncovered.




Rosemary Maple Cornish Hens Recipe

Rosemary Maple Cornish Hens (courtesy: CLEO TV)



Rosemary Maple Cornish Hens



2 whole Cornish hens
2 sprigs rosemary
4 sprigs thyme
1 large onion sliced
5 cloves garlic
1 lemon sliced
2 tbsp olive oil
4 Tablespoons olive oil
4 tablespoons maple syrup


Dry Rub

1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
3 tsp smoked paprika
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp brown sugar


Combine all the dry rub ingredients together in a small bowl.
Rub hen with Olive Oil and season with the dry rub inside and out.
Preheat oven to 400°F. In a baking dish add the rosemary, thyme, garlic, onion, and lemon slices. Put the
hens in the dish over the onions and herbs lightly drizzle maple over hen.
Place hens in oven and bake for 55 mins minutes.




Corn Bread Dressing



2 Cups Buttermilk Cornmeal
1/4 Cup Minced Sage
1/4 Cup Rosemary
1/4 cup Thyme minced
1 Large Egg
1 Tablespoon Sea Salt
1/2 Onion Diced
1/4 Cup Vegetable oil
1/4 Cup Diced Celery
1/4 Cup Diced Bell Pepper
2 Tablespoons of Sugar
1-1/2 Cup of Milk



Place in greased Cast iron skillet or pan and bake at 375 degrees for 35 minutes.





Cranberry Vanilla Vodka Mimosa recipe

Cranberry Vanilla Vodka Mimosa (Courtesy: CLEO TV)


Cranberry Vanilla Vodka Mimosa



1 cup vodka (vanilla flavored)
32 ounces cranberry juice
1 bottle Champagne
1 tablespoon vanilla extract
Ice cubes as need
For the garnish:
Cranberries or raspberries



1. Combine your favorite cranberry juice, vanilla vodka, and vanilla extract
with ice cubes in a pitcher. Then stir together.

2. Next, prepare champagne flutes or cocktail glasses. Pour the mixture into the
glass or flute half full.

3. Top the glass off with champagne, garnish the drink with cranberries.


Chef Jernard Wells and Chef Resha prepare the Cranberry Vanilla Vodka Mimosa (Courtesy: CLEO TV)




Chicken Dressing



Pulled cooked chicken off the bone
1 Skillet of Cook Cornbread
1 Tablespoon of sage
1 tablespoon of rosemary
1 Can Cream of Chicken
1 Can Cream of Mushroom
16 oz of Chicken Stock



Blend all ingredients together bake for 30 minutes at 350 to stiffing up let cool and serve with
Cranberry sauce.





“Instant From Scratch” Mashed Potatoes



1 cup vegetable broth
1 cup of water
2 Tbsp salted butter
1 tsp salt
1/2 cup sour cream
2 tablespoons of Garlic powder
2 tablespoons of onion powder
1 teaspoon of Parsley flakes for garnish
1-1/2 cup potato flakes



Add vegetable broth, water, butter, and salt into a medium pot, and bring to a boil. As soon as the
mixture starts to boil, remove from heat.

Add the sour cream and potato flakes, and mix with whisk blend in garlic powder and onion
powder, to ensure that all the flakes are blended well, let them sit until all the liquid has been




You can catch more of Chef Jernard Wells and cuisine from around the globe on NEW SOUL KITCHEN, featuring an incredible line-up of female culinary influencers every Saturday on CLEO TV at 9 P.M. ET/8C and 9:30 P.M. ET/8:30C. You can look forward to tasty, heart-warming staples just in time for the winter season!



CLEO TV's NEW SOUL KITCHEN chef jernard wells faith health and home


For more information about CLEO TV visiwww.mycleo.tv and check out CLEO TV YouTube Channel. Viewers can also join the conversation by connecting via social media on TwitterInstagramPinterest and Facebook (@mycleotv) using the hashtag #NEWSOULKITCHEN and #CLEOTV


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