Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a delicious Kentucky Proud recipe for Brussels Sprouts with Ham!   Okay, the recipe is a little different.  But we invite you to have an open mind . . . and mouth for that matter!  LOL!   Check it out and Plate It Up!

 

BRUSSELS SPROUTS w/ HAM

Mary Higginbotham
Mary Higginbotham
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3 cups trimmed, halved, fresh Brussels sprouts (about 1½ pounds)
¼ cup chopped lean ham
vegetable cooking spray
1 tablespoon light butter
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice

Directions:

Prepare Brussels sprouts by pulling off any limp outer leaves, and
closely trimming the stem end—don’t cut too much off or the Brussels
sprout may fall apart. Rinse under cold water. Cut in half. (If using frozen
Brussels sprouts, do NOT cut in half.)

Steam Brussels sprouts in ½ inch boiling water 5 minutes or until sprouts are
tender when pierced with a knife. Drain.

Heat a large nonstick skillet over medium heat; add ham and ½ tablespoon light
butter. Cook 3 minutes or until slightly brown, stirring occasionally.
Remove from pan; set aside.

Coat the same pan with cooking spray and place over medium-high heat.
Add Brussels sprouts; cook 3 minutes or until lightly browned. Add ½ tablespoon light butter, salt, and pepper, stirring until butter melts.

Remove from heat, drizzle with lemon juice!

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!

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