Tuesday, January 5, 2010

New Year's Recipe

I had some of my friends over on New Year's Day for dinner. 4 adults (1 spouse was home sick) and 7 kids under 6 (1 kid was home with the sick spouse). It really was a super good time. The adults just stood around the kitchen grazing and chatting and occasionally intervening to bring peace between 2 kids. It was my favorite kind of laid back get together!

On the menu was Chili, Hoppin' Johns Stew, Corn Salsa, Strawberry Pretzel Dessert, Peach Pie, and a yummy Vegetable Crescent roll dish that a friend brought. Oh and I steamed up a few of my FBC Tamales.

The sick spouse who wasn't able to make it let me know that we had to have Black-eyed peas since that's a southern New Year's tradition. I'm not a big fan of Black-eyed peas because I think they're somewhat bland on their own, but when I came across this recipe in my latest Southern Living mag I decided it looked yummy and I would give it a try. It really turned out delicious so I'm going to share it with you!

Hoppin' John Stew

1 Tbsp Butter
1 Cup Chopped Smoked Ham
1 Med. Onion, chopped
2 (15 oz.) cans Black-eyed Peas, drained and rinsed
2 (10 oz.) cans Diced Tomatoes with green chiles, undrained (Rotel)
1 Cup Frozen Corn (I used a can)
1 Tsp. Sugar
1/4 Cup Chopped Cilantro

Melt butter over medium heat; add ham and onion, and saute 3-5 minutes or until onion is tender. Stir in black-eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirriing occasionally, 15 minutes. Remove from heat, and stir in cilatro.

The actual recipe recommends being served over cheese grits. I think this would be delicious, but didn't make grits. It was yummy on its own!

My Corn Salsa was delicious, too, so maybe I'll post that recipe some time, too.

1 comment:

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

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