GEORGE WILSON, BUFFALO BILLS
The Bills' safety puts together some green beans and chicken
Buffalo Bills S George Wilson was all too happy to cook up a few of his specialties during the pre-season. Raised by a single mother, Wilson says he and his brother and sister were taught that a home-cooked meal is one of the most important things in a household. While enjoying some of his mom's signature dishes, like salmon and pork chops, the Kentucky native learned tips like "making things to your taste; as long as you start with a little, you can add to it, but don't ever overdo it," Wilson says.
In 2004, when he arrived in Buffalo, Wilson says he started cooking frequently because he spent more time at home. The single 27-year-old says he's cooked for the ladies "once or twice," but mostly grills out and invites teammates over to sample his eats. He also watches the occasional cooking show, but more for recipe ideas rather than image, as he says "the chefs on TV are really particular about presentation and I'm more about taste."
But on this day, the chicken, green beans, corn and baked beans he cooked for teammates Robert Royal, Angelo Crowell and Kawika Mitchell were both presented well and tasted delicious. While the main dish is often the most important, Wilson says the green beans side are what he's most proud of. "I think I've perfected my green beans," Wilson says. "When I fix them for the first time, that's what people leave talking about." What makes them so special? Knowing how much to add of ingredients like vinegar, lemon pepper, sugar and salt, and spreading the seasoning evenly.
When not with his family, Wilson says they talk on the phone and often share recipe ideas. "It's amazing how the older we've gotten, we've started cooking more and calling each other about recipes we're trying," Wilson says. Still, he's all too happy to head home in the off-season and let mom take charge. "Whenever I go home," Wilson says, "I don't have a hard time staying full."
(Apparently his teammates were content as well. Wilson was voted a team captain this week.)
Crushed red pepper
Rinse beans off
Pour beans into empty pot
Add salt, pepper, and lemon pepper (**As you're seasoning, shake the pot up and mix beans around to ensure each bean is seasoned)
Add 2 caps of vinegar
Add chopped onion.
Add bacon (sliced or cut)
Add crushed pepper
Add sugar (**Don't overdo it!)
Add water slowly to keep from rinsing the seasoning off the beans (i.e. don't turn the faucet on high blast. Add enough water to cover the beans)
Cook on medium-high for 30 minutes
At 30 minutes, taste beans to see if anything is needed, possibly more sugar
Afterward, let beans cook for 15 more minutes on medium-high, then turn down to medium for the last 15 minutes
1 can of cream style corn
Shuck and clean all the silk from the corn; then rinse off with water
Use sharp knife to cut corn off the cob
Add salt, pepper and 2 tsp. of butter
Add 2 cups of water, 2 tsp. of olive oil, and cook on medium heat
Periodically stir to keep from sticking and cool until water is almost gone
Add can of cream style corn
Add sugar, sweeten to taste (**Look for a balance of bitter and sweet tastes)
Turn stove down to low and let it cook for 10-15 minutes
Continue to stir to prevent sticking
Season and cook ground turkey
Pour beans into pan
Add sugar and brown sugar(**Sweeten to taste; if accidentally too sweet, add mustard)
Add ground turkey and stir
Cover pan with foil and cook @ 350 degrees for 25-30 minutes
Montreal chicken seasoning
Wash and clean chicken.
Season chicken with balance of lemon pepper, Tony's cajun seasoning and the Montreal chicken seasoning (**Make sure to get both sides and underneath the skin for more flavor)
Place in pan and add water to cover the bottom of the pan (**Don't cover up the chicken)
Cook in oven @350 degrees for 1 hour to an hour and 15 minutes (** Flip chicken over after 35-40 minutes to thoroughly cook)
Don't let the pan get dry, as chicken will burn
Remove and enjoy!
- NFL - Buffalo Bills' Kiko Alonso retains top spot in Mel Kiper's rookie rankings; Desmond Trufant moving up
- McShay Mock Draft 1.0: Buffalo Bills
- Late-season outlook for Cecil Shorts
- Changes at RG for Buffalo Bills?
- NFL - Buffalo Bills' Kiko Alonso retains top spot in Mel Kiper's rookie rankings
- NCB: Teams, systems and players to watch
- Derrick Rose on what it means to rep Chicago
- The Mag: Fashion Forward
- Harvick embraces role as Earnhardt's heir
- The unlikely backstory of NASCAR's most promising new drivers
- The Mag: How to crash
- The Mag: Athletes' kids finding prep success
- Mag: Inside the NCAA's Eligibility Center
- The Mag: The top 20 recruiters
- The Mag: The stories behind Georgia State football
- The Mag: The journey of Alexi Ogando
- Roenigk: Mark Ingram is tough to bring down
- Mag: Singletary's reshaping of Niners
- Mag: The rise of the Blackhawks
- Olney: October baseball is amazing
- The Mag: Ron Artest on himself
- The Mag: Pros share the best advice they got
- Bergeron: A look at the side careers of eight athletes
- Player X: In praise of quiet, rich owners
- Mag: Packers are best franchise in sports
- Reilly: Rocco didn't beat Tiger, but you'd think he did
- Simmons: It's hard to say goodbye to David Ortiz
- Blowing $66,000 on a College World Series game ... yeah, that qualifies as a meltdown.
- Racing needs to find a way to let drivers attempt to win both Indy and in Charlotte on the same day.
- The Gamer: Mike Swick and Rampage Jackson are avid gamers
- Bill Curry brings Georgia State football to life.