This recipe can be made using smoked ham hocks. You will need at least 3 of them, and you might need more ham to add in to cook with the hocks, to make this as meaty as with using a regular leftover ham bone.
Dijon Caper Brussels Sprouts
Red Cabbage with Bacon and Apple
In a large fry pan, deep enough to accommodate the cabbage when raw, fry the bacon. When nearly brown, add onion and fry until onion begins to brown, 15 to 20 minutes.
Add cabbage and saute, tossing with tongs until it has collapsed slightly and is no longer stiff, about 2 to 5 minutes. Raise heat to high and add allspice, nutmeg, salt and pepper and stir to coat with the spices. Add apple slices and the wine and cover the pan, reducing to med-low and cook till almost tender; about 30 to 40 minutes or until the wine has cooked down to a glaze on the bottom of the pan. If wine has not reduced, raise heat with lid off and allow to evaporate.
Raise heat to medium and add the vinegar, stirring to deglaze the pan. Add the brown sugar, stir and cover again, reducing heat to medium low. Continue to cook until liquid is reduced and cabbage is very tender - about 30 minutes. If cabbage is done, but still has liquid in the pan, raise heat and cook uncovered until liquid has reduced to a glaze.
Heat oil in a large skillet or Dutch oven over medium heat. Add onion and saute for about 5 minutes, until translucent. Add garlic and mustard seeds and saute for another 2 minutes. Add in the coconut milk, coriander, cinnamon stick and sweet potato. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften.
While sweet potato is cooking, wash the mustard greens and strip leaves off the stems. Discard the stems. Chop greens into bite-sized pieces.
Stir in the mustard greens with the maple syrup and simmer, uncovered, over medium heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick. Just before serving, squeeze in some lime juice, or serve with a lime wedge.
NOTES: If sweet potato is not your favorite, other vegetables may be added or substituted, such as broccoli or cauliflower. Collard greens or spinach could be substituted for the mustard greens.
This is most excellent served with pork chops and rice!
A different twist on corn casserole, this has been my favorite for many long years. Easy as can be - one dish baking at its best!
Makes one 9 x 13 casserole; serves 6 - 8
1 can whole kernel corn
1 can cream-style corn
½ stick unsalted butter, room temperature
½ cup sour cream
2 tablespoons sugar
1 box Jiffy corn muffin mix
Combine all ingredients in a 13 x 9-inch casserole. No need to even grease the pan! Bake in a 350 degree oven for about 35 to 40 minutes or till golden.
NOTES: This recipe can be made gluten free by using a similar amount of gluten free corn muffin mix, such as Bob's Red Mill.
Creamy Corn Casserole
Preheat a wok or a large skillet over high heat. Add vegetable oil. When oil is hot, add chilies and peppercorns and stir-fry a few seconds. Add shredded cabbage and bell peppers and stir-fry for 1 - 1½ minutes, or until slightly wilted. Add sauce mixture and stir until blended. Place cabbage mixture in a serving dish. Discard chiles and peppercorns if desired. Sprinkle cabbage mixture with sesame oil and serve either hot or cold.
Closeup of Szechuan Peppercorns, Szechuan Hot Sour Cabbage
Below, closeup showing Szechuan Peppercorn
Better Than Mom's Stuffing