Not sure how you feel about veggies, but sautéed Brussels sprouts in bacon fat are always a crowd pleaser.
Just clean and cut the sprouts in half through the stem (lengthwise). Then cut about a half pound of bacon into half inch pieces and fry until crisp. Remove the bacon bits and leave the fat. Then arrange the sprouts, cut side down in the pan. It's easier if you kill the heat and let the fat cool. Add enough chicken stock to come up about 1/4" in the pan. Turn the heat to high, bring to a boil, then cover the pan and reduce to low. Let it go for 8-10 minutes. Then remove the lid, crank it back up to high and let the liquid cook off. Once the sound changes from a bubbling to sizzling, reduce heat to medium and let it go 4-5 minutes or until it starts to smell nutty. You'll notice the smell. Then just toss them a couple times and you're done. Toss the sprouts with the reserved bacon bits and serve. You'll have perfectly tender sprouts with a wonderfully caramelized cut side. And they don't taste at all like the mushy, nasty Brussels sprouts we were subjected to as kids.