When I think of Sunday dinner, I think of a Norman Rockwell painting, where a large, extended family is seated around a large table laughing, sharing a story and passing the bowl of mashed potatoes. Everyone’s happy and there’s NO family drama. The biggest problem discussed would probably be the price of dairy going up. lol
Okay, so this ISN’T my family but I still wanted to make Sunday dinner today 🙂 My daughter was coming home from spending the night with my brother and his family and I just wanted to do something nice for her, my husband and my friend (who’s staying with us) and her son. I got up early and put the turkey in the oven. It turned out SO tender, it fell off the bone! Yum. I made mashed potatoes, turkey gravy and Maque Choux (a corn dish). So okay, there was NO sitting around the table. lol That’s almost funny to think about at my house. I took SO much time preparing this meal and when it was done, everyone grabbed a paper plate and filled up. It was downed in 2.2 minutes and now everyone is about to fall asleep in front of the TV. Classic American family, right? Oh and NOBODY is jumping up volunteering to do the dishes or clean the mess I left behind, as usual. Another success and probably no memories made here but hey! The food was good! lol
So back to the Maque Choux (pronounced mock shoe). It’s something I’ve not made before but it sounded good and healthy. You need SOMETHING healthy when you have food like roast turkey, drenched in herb butter with mashed potatoes and gravy, right? Anyway, Maque Choux is another dish that originated in Louisiana. Oh and it will be my new “go to” side dish recipe. It’s PACKED with flavor and so easy to make! Give it a try 🙂
3 TBSP butter
1 med to large Vidalia onion, chopped
1/2 medium green bell pepper, chopped
2 stalks celery, chopped
2 cups corn (either off the cob or canned)
3 scallions (green peppers), chopped, dark green tops saved fro garnish
1 large tomato
1 TBSP dried thyme leaves
pinch of cayenne pepper
1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp black pepper
1. In a large skillet, melt butter over medium high heat. Add theonion, bell pepper and celery. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Stir in corn and chopped scallions. Reduce heat and cover. Cook for 5 minutes.
2. Uncover the skillet and stir in tomato, thyme and cayenne pepper. Cook until the tomato is soft about 3 minutes. Stir in the cream and cook until slightly reduced, about 2 minutes. Season with salt and pepper. Sprinkle with reserved green scallions.
*This is a really good summer time dish and you can make it a meal by adding shrimp or chicken.