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Hoppin’ John Skillet Recipe – A classic Southern dish with black eyed peas, ham and rice, traditionally served on New Year’s Day for good fortune in the coming year.
Also, the skillet-meal that takes care of our Christmas leftover ham.
Hi Hey HELLO! Happiest of Sundays, everyone! How was Christmas dinner? Did you gain a few pounds? I HOPE SO! That’s the point of it, right?! 😉
Those that have followed me for a while might already know that I don’t officially celebrate the birth of Christ until January 7th because, the Macedonian Orthodox Church still follows the Julian Calendar. However, on December 25th we do visit with my parents, and since this day is during our Nativity Fast, we always feast on a beautiful, traditional Macedonian meal with fish, pickled winter veggies, baked beans (Tavce Gravce), and a couple other vegetarian sides.
One other thing that we do differently is that we don’t exchange gifts on Christmas. Rather, gift exchange takes place on New Year’s Day – as in, we start the new year with new things. It helps to keep things in perspective.
Aaaand since New Year’s Day is quickly approaching, we need to have this little talk about Hoppin‘ John. A.K.A. this coming Friday’s dinner! I’m just getting a head start because I want all the good luck I can get. 😉
According to legend, beans, in some cultures, represent fortune and growth because of their shape – they look like coins and thus represent prosperity. In the South (USA), black-eyed peas symbolize good luck and are traditionally prepared on New Year’s Day for good fortune in the coming year.
Here’s the way I do Hoppin’ John, which is wonderful because A) I made it, :-D, B) it’s the best way to use up leftover-ham, and, C) STAR’s Grapeseed Oil brings it all together, beautifully and deliciously.
STAR Grapeseed Oil is a by-product of grapes after wine production, and just the sound of that makes me want to open up a bottle. And drink it.
It is also a healthier alternative to vegetable oil, and the light, nutty overtones allow the flavors of other foods to shine through.
In addition to that, here’s few other reasons why you should scoot into the kitchen and get that skillet started, quickly:
- ONE PAN MEAL.
- Leftover Ham! You can also throw in some bacon — or anything else you can think of. Like, spareribs! YUM!
- Eating a bowl of Hoppin’ John will make you successful and prosperous, and you’ll have the best 2016! ⬅ All according to legend. Don’t shoot the messenger. 😉
Have a beautiful Sunday!
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- 1 tablespoon STAR Grapeseed Oil
- 1 yellow onion , thinly sliced
- pinch of salt
- 2 cups cooked diced ham
- 1 cup quick cooking rice (like, Minute Rice)
- 2 cups reduced sodium vegetable broth
- 1 can (15.5 ounces) black-eyed peas, well rinsed and drained
- 1 large tomato , diced
- 1/2 teaspoon seasoned salt , or to taste
- fresh ground pepper , to taste
- 3 tablespoons chopped fresh parsley
Heat Grapeseed Oil in a large skillet.
Add onions and cook for 2 minutes.
Add ham and continue to cook for 4 minutes, stirring occasionally.
Stir in the rice and vegetable broth; set heat on high and bring mixture to a boil.
Mix in the black-eyed peas.
Cover skillet and reduce heat to a simmer; continue to cook for 10 minutes, or until most of liquid is absorbed.
Stir in tomatoes; season with seasoned salt and pepper and continue to cook for 2 minutes or until heated through.
Remove from heat.
Stir in fresh parsley.
WW SmartPoints: 8
TOOLS USED IN THIS RECIPE:
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