HOPPIN JOHN WITH SAUSAGE RECIPES

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HOPPIN’ JOHN RECIPE - BETTYCROCKER.COM



Hoppin’ John Recipe - BettyCrocker.com image

Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.

Provided by Stacey Little

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

1 bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
1 tablespoon vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 smoked ham hock or 1 cup chopped smoked ham
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
1 dried bay leaf
Salt to taste
6 cups hot cooked white rice

Steps:

  • Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
  • Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
  • Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
  • Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.

Nutrition Facts : Calories 390 , CarbohydrateContent 71 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 11 g, ProteinContent 18 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 1280 mg, SugarContent 8 g, TransFatContent 0 g

CAULIFLOWER RICE RECIPE | KARDEA BROWN - FOOD NETWORK



Cauliflower Rice Recipe | Kardea Brown - Food Network image

Provided by Kardea Brown

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

1 medium head cauliflower
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of cayenne pepper
1 teaspoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/2 cup chopped scallions
1/2 cup finely chopped fresh cilantro
Sea salt and freshly ground black pepper
Juice of 1/2 lime

Steps:

  • Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
  • Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
  • In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.

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CAULIFLOWER RICE RECIPE | KARDEA BROWN - FOOD NETWORK
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Reviews 4.3
Total Time 20 minutes
Category side-dish
  • In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.
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