By Chrissy Begle, Layout and Design Editor
Southern turnip greens and ham hocks
1 3/4 lbs. ham hocks, rinsed
2 qts. water
2 bunches fresh turnip greens with roots, about 10 lbs.
1 tbsp. sugar
- Boil water in 8 qt. Dutch oven, adding ham hocks. Reduce heat and simmer 1 ½ hours until meat is tender.
- Remove and discard stems and discolored spots from greens. Chop greens, wash thoroughly and drain. Peel turnip roots and cut in half.
- Add greens, roots and sugar to Dutch oven, bringing mix to a boil. Reduce heat, cover and simmer for 45 to 60 minutes until greens and roots are tender.
Easy Cajun jambalaya
2 tsp. olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 oz. kielbasa, diced
1 Spanish onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tbsp. chopped garlic
1/4 tsp. Cayenne pepper
1/2 tsp. onion powder
Salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
- Heat oil in a large pot on medium-high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes.
- Stir in onion, bell pepper celery and garlic. Season with cayenne, onion powder, salt and pepper, cooking for 5 minutes or until onion is tender and translucent.
- Add rice, then stir in chicken stock and bay leaves.
- Bring to a boil then reduce heat, cover and simmer for 20 minutes, until rice is tender. Stir in Worcestershire and hot pepper sauces before serving.
Fried green tomatoes
2-3 unripened, green tomatoes
Enough buttermilk for dipping, approximately 1 cup
Enough cornmeal for coating, approximately 1/2 cup
Enough oil to cover the bottom of iron skillet, approximately 3 tbsp.
- Slice tomatoes to desired thickness, 1/2 inch works well.
- Fill one bowl with buttermilk and another with cornmeal.
- Heat oil in skillet on medium high.
- Dip individual tomato slices in buttermilk then coat both sides in cornmeal. Drop carefully in hot oil, frying about 4 minutes until golden brown on either side.
- Remove fried tomatoes from skillet and place onto a paper towel-lined plate to drain. Blotting oil with another paper towel is also recommended.
- Season to taste with salt and pepper as desired.