Hopping John p2 black eye peas
part 2
Betty's Ham and Cheddar Hopping John for New Year's Day
Betty demonstrates how to make Ham and Cheddar Hopping John for New Year's dinner. This is a Southern dish that is served on New Year's Day to bring good luck throughout the year!
Ham and Cheddar Hopping John
3 ½ cups chicken broth
1 ¾ cup brown rice
1 tablespoon extra-virgin olive oil
½ cup chopped onion
15-ounce can black-eyed peas (with liquid)
4 ounces cooked ham, diced into small pieces
1 cup finely-shredded Cheddar cheese
In a medium pot, bring chicken broth and brown rice to a boil. Cover with a lid that fits, reduce heat to low, and cook for 45 minutes. Remove from heat. When rice is nearly done, saute onion in olive oil in a deep skillet over medium heat until clear. Remove from heat. Stir in black-eyed peas. Add as much of the cooked rice as desired (about 2/3 of it). Add diced ham and stir until mixture is well combined. Pour mixture into medium-sized casserole dish. Sprinkle top evenly with cheddar cheese. Place casserole in oven at 400 degrees (F), set to BROIL. Broil for about 5 minutes, until cheese is melted and bubbly. Increase the oven heat to BROIL, keeping the BROIL setting for about ½ minute to brown the top. Immediately remove from oven and serve hot. I hope this dish brings you good luck throughout the coming year!
Love, Betty (¯``♥(¯`´♥(¯`´♥.¸__ღ☆ღ__¸.♥´´¯)♥´´¯)♥´´¯)
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Betty's New Year's Day Hopping John
Betty demonstrates how to make a traditional Southern dish, New Year's Day Hopping John. This is a dish that consists mainly of black-eyed peas, rice, onions, and ham. It is to be eaten on New Year's Day, in order to bring a prosperous new year. This is my own version of Hopping John, and I have designed it to meet the requirements of the traditional dish, yet taste wonderful!
New Year's Day Hopping John
½ stick butter or margarine, melted
¾ cup chopped onion
(2) 10 ½ oz. soup cans beef broth
(1) 10 ½ oz. soup can long grain white rice, uncooked
(2) 15 oz. cans black-eyed peas
(2) 5 oz. cans of Hormel smoked chunked ham, cut into cubes (or equivalent)
salt and pepper to taste, optional (Salt will probably not be needed, as almost all ingredients are salted.)
Place ¾ cup chopped onion in a small saucepan containing ½ stick melted butter. Saute the onions over low heat until clear and caramelized. Meanwhile, empty the 2 cans of beef broth and 1 soup can of white rice into a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat, and cook for 14 to 15 minutes, until almost all beef broth is absorbed by the rice. When the onions are sautéed, and the rice is cooked, you may start assembling your Hopping John. In a large, deep skillet or Dutch oven, combine sautéed onions, cooked rice, 2 cans black-eyed peas, and 2 cans smoked ham. Salt and pepper, if desired. Mix thoroughly, and place over medium heat until the mixture boils. Reduce heat, and simmer about 5 minutes. Pour the Hopping John mixture into a large serving bowl. Place a coin under the serving bowl for good luck. Serve on individual plates, along with cooked greens, and Onion and Cheddar Cheese Cornsticks, and a cold glass of iced tea! The greens are served as part of the tradition of increasing your prosperity during the up-coming year. I hope you enjoy this recipe! Happy New Year to all!--Betty :)
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RESORT HOPPING at Universal Studios (and DINING on all budgets!!)
Join us as we eat our way through the resorts found at Universal Studios Orlando! We visited Cabana Bay, Loew's Portofino Bay and Sapphire Falls on this trip.
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Hopping John p3 black eye peas
part 3
Betty's Cajun-Style Hopping John for New Year's Day
Betty demonstrates how to make Cajun-Style Hopping John for New Year's Day. This is a Cajun twist on the traditional Southern dish “Hoppin' John,” which is served on New Year's Day for good luck all year long!
Cajun-Style Hopping John
(2) 10.75-ounce cans beef broth, consomme, or bouillon
(1) 10.75-ounce soup can filled with brown rice
1 tablespoon butter
13.5-ounce package of andouille sausage
2 tablespoons extra-virgin olive oil
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves minced garlic
1 teaspoon Cajun seasoning
(2) 14.5-ounce cans black-eyed peas, undrained
In a pot place the 2 cans of beef broth. Add a soup can full of brown rice. Stir. Add butter. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 35 to 40 minutes, until tender. Meanwhile, slice andouille sausage into 1/4-inch slices and brown in a deep skillet over medium heat, stirring often. Remove from skillet and drain. Remove grease from skillet, add extra virgin olive oil to skillet, and heat until oil is shimmering. Add celery, green bell pepper, onion, and garlic. Saute until softened. Add Cajun seasoning and stir well. Return browned andouille sausage to skillet containing sauteed vegetables. Add 2 cans undrained black-eyed peas and stir. Return to low heat and simmer about 15 to 20 minutes, until mixture is of desired consistency. Add cooked brown rice to the mixture. (You may use any amount of the rice that you like.) Stir and ladle into nice serving bowls. Serve with French or Italian bread. Enjoy! Good Luck for the year 2015, and have a Happy New Year's Day! Love, Betty ♥♥♥
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