Happy New Years In The Kitchen With Lawson

It’s the last chance for me to enjoy cheating on the diet. Come the 3rd, Its back to business. However,  here are some of my favorite New Year’s  Staples. The best part is that they are all so easy to make.


Kickin Collards


  • 1 tablespoon olive oil

  • 3 slices of thick pancetta

  • 7 pieces of smoked ham hock

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 cups chicken broth

  • 1 pinch red pepper flakes

  • 1 pound fresh collard greens, cut into 2-inch pieces





Heat oil in a large pot over medium-high heat. Add pancetta, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start wilting.


Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.




 Carolina Sweet Corn Bread:


  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2/3 cup white sugar

  • 1 teaspoon salt

  • 3 1/2 teaspoons baking powder

  • 1 egg

  • 1 cup milk

  • 1/3 cup vegetable oil





Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.


In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.


Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


Hopping John:

  • 1 1/2 cups dry black-eyed peas

  • 1 pound ham hocks

  • 1 onion, chopped

  • 1/2 teaspoon crushed red pepper flakes

  • salt and pepper to taste

  • 4 cups water

  • 1 1/2 cups long-grain white rice

  • 1 cup shredded smoked Cheddar cheese




In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.



Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve


Roasted Pork Tenderloin

  • 1 (4-pound) boneless pork loin, with fat left on

  • 1 tablespoon salt

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves

  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves

  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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