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!
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:
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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