Hey everybody, thank you for following us, we hope you continue to follow us and see what we have to post in the upcoming year. This is all we’re going to post today though because we plan on getting plastered !
We hope 2018 is awesome for you, take care everybody !
This is the Hoppin’ John recipe we’ve fixed for the last few years to enjoy on New Year’s Day. Eating Hoppin’ John on New Year’s Day (some say eating it right after the ball drops) is supposed to bring good luck for the upcoming year and who couldn’t use some extra good luck?
1 pound dried black-eyed peas, soaked overnight, drained and rinsed
3 cups chopped* turnip greens (thoroughly rinse the greens, you’ll be amazed at how much dirt can get trapped in the leaves)(the original recipe doesn’t say to, but we removed the stems** before chopping up the greens)
1 (10-oz.) can diced tomatoes and green chiles (we used Rotel original)
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
3 cloves garlic, minced
2 (32-oz.) cartons vegetable stock (this time we had to use unsalted vegetable stock)
1 smoked turkey leg (we used all 3 that were in the package since 2 of them were so much smaller, it was about 1 ½ pounds total)
2 cups instant rice
2 tsp. salt
2 tsp. hot sauce (we used Frank’s Redhot Original)
Using a 4- to 6-qt. slow cooker, add all the following ingredients to it, mixing them together: black-eyed peas, turnip greens, diced tomatoes and green chiles, onion, bell pepper, celery and garlic. Afterwards, stir in the vegetable stock. Original directions said to submerge the turkey in the mixture but we just put the turkey legs on top of everything else in the slow cooker. Put a lid on the slow cooker and let the dish cook on HIGH for 5 to 6 hours or until the black-eyed peas are tender.
Now take the lid off the slow cooker long enough to stir in the rice and put the lid back on afterwards. Cook the rice for 20 to 30 minutes (we went with 30 minutes) or until the rice is tender Stir in the salt and hot sauce and this dish is ready to be served.
*While the black-eyed peas are supposed to represent coins, the greens are supposed to represent paper money which is why we tried to cut them so they’d look like dollar bills.
**You can remove the stems from the greens by folding the leaves together and pulling the stem out by hand or cutting the stem off with a knife. Both get the job done but the hand method does result in leaves that don’t look quite as nice as those done with the knife method.
The following 5 pictures show what turnip greens look like and the two different ways you could remove the stems:
This recipe is supposed to make 10-12 servings.
The last time we made this, the dish was salty but because of using unsalted stock this time, the two teaspoons of salt worked perfectly. You get some smokiness in the dish thanks to the smoked turkey legs but it doesn’t overwhelm the dish. The hot sauce adds a little bit of vinegar to the dish which contrasts with the savoriness but doesn’t bring a ton of heat. Because mommy likes a little more heat in her food, she added some more hot sauce to her own portion. The rice feels kind of soft but that could be due to us getting distracted and not hearing the timer go off. We have no clue how long past the initial 30 minute cook time it had been cooking before we got back into the kitchen. We did like the firm but cooked texture of the black-eyed peas against the soft rice. As far as the other components, you don’t taste any ingredients individually but you know they came together to produce a tasty dish !
We got this recipe from a Paula Deen book or magazine.
We weren’t paid in any form to mention Rotel, Frank’s RedHot, or Paula Deen.
2 (4 oz. each) packages of genoa salami, cut in half
1 (32 oz.) jar of whole pickled pepperoncini, sliced (we would’ve bought them pre-sliced to save ourselves some time but we could only find them whole)
1 (8 oz.) package of cream cheese, softened
Take a halved slice of salami and spread a layer of cream cheese over one side. Lay a slice or two of pepperoncini on the cream cheese and tightly roll up the salami. Insert a toothpick into the middle of each one you make if you don’t want to eat these directly with your hands (the salami can get a little greasy). You can enjoy eating them right away but we like letting them chill before digging in.
This might sound like a weird combination but it is really delicious ! It’s a great snack to have at any party, not just on New Year’s Eve !
2 Tbsp. confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 Tbsp. jam (any flavor) (we used strawberry flavored jam) (we used 2 Tbsp. per waffle sandwich to create the ooze effect and to fill the pockets)
1 Tbsp. unsalted butter, plus more if needed
Ground cinnamon, for topping
Take a medium-sized mixing bowl out and add the cream cheese, cottage cheese and confectioners’ sugar to it, stirring to combine. Take half the waffles and spread your desired amount of jam over them. Now take the mixture from the bowl and spread that over the jam and top with the other two waffles left.
Take a large skillet and add the butter to it. Turn the heat up to medium-high* and let the butter melt in the skillet. Once the butter’s fully melted, place the sandwiches in the skillet and let them cook until they look nice and golden and have a nice crispiness to them, cooking the sandwiches for roughly 3 minutes* per side, adding additional butter to the skillet if necessary. (Don’t be afraid to turn down the heat if the sandwiches are cooking too quickly.)
Once the sandwiches are done cooking, take them out of the skillet and let them sit for one minute. Sprinkle confectioners’ sugar and cinnamon over the sandwich if you want.
*We cooked ours on medium-low heat for 2 minutes per side.
We really loved this dish. It felt like a “funday” breakfast to us. We found that the cinnamon added more flavor but we still enjoyed the dish without the cinnamon or extra confectioners’ sugar. The filling was sweet and a little tangy, we enjoyed the creaminess of it against the crunch of the waffles. In order to enjoy that contrast though, you need to eat it right after it’s done cooking. Unfortunately the sandwich will get soft as it sits.
We got this recipe from Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.
Cook the fudge brownies according to the directions on the back of the box that they came in.
Once the fudge brownies are cooked and have cooled down to room temperature, take a football-shaped (or oval-shaped) cookie cutter and punch out as many football-shaped pieces of the fudge brownies as you can (with the cookie cutter we had, we got seven football-shaped brownies out of each batch).
Take the writing gel and duplicate the design seen in the photos below.
These came out looking so cute ! This isn’t so much a recipe as it is a decorating idea, something to give your snacks a football theme.
1 cup julienned or chopped carrots (we chopped our carrots)
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 carton (32 oz.) reduced-sodium chicken broth
2 cups water
Using a 4- or 5-quart slow cooker, add all the ingredients to it, stirring to combine. Put a lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the peas are tender.
This is such a scrumptious, filling and satisfying soup to have on a cold day. As the soup cooks, the house gets filled with all the aromas from the soup which just gets you that much more excited to eat this when it’s done cooking. The soup has a smokiness and a light sweetness to it that we think comes from the ham. The onion still has a little bit of bite to it even after all the time spent cooking it. You could use other types of cooked ham but we think the soup tastes the best when the ham from the “Brown Sugar-Bourbon-Glazed Ham” recipe is used in it.
We were thinking about the b.l.t. sandwich and decided to do our own initial-based sandwich !
Habanero cheese (we used 3 slices per sandwich, divided)
Avocado, sliced (½ of an avocado per sandwich)
1 pound of Oscar Mayer Naturally Smoked Bacon, cooked (you’ll need 4 slices per sandwich and any bacon leftover is great for munching on)
1 pound of tomatillos, husks removed and afterwards cored and quartered (halve the quarters if the tomatillo is big)
¼ cup water
½ tsp. kosher salt
First start off by making the tomatillo spread: Add the tomatillos and water to a blender. Puree until smooth. Take a large skillet out and add the pureed tomatillo mixture into the skillet. Set the heat to medium-high and add the salt in, stirring to combine. Stirring frequently, reduce the mixture until it has a spread-like consistency. Let it cool down to room temperature.
Now you can start making this sandwich. Spread mayonnaise on one side each of two slices of sourdough bread.
Get a large skillet out and set the heat to low. Once the skillet’s hot, place one slice of the bread in the skillet, mayonnaise side down. Use enough of the tomatillo spread to cover the non-mayo side of the bread followed by: 1 ½ slices of the cheese, bacon, avocado, the other 1 ½ slices of cheese and finally the other slice of bread, mayonnaise side facing outward.
We don’t remember how long it took to cook the first side but it couldn’t have been more than a minute or so ! At this point you flip the sandwich over and cook until it has a nice golden brown crust to it. Eat right away !
This turned out really good ! The avocado adds a nice creaminess, the tomatillo spread has a great tanginess to it, the habanero cheese provides a little heat and the bacon provides a nice contrast in texture as well as a nice level of saltiness.
We weren’t paid in any form to promote Oscar Mayer.
2 pounds halved tomatoes (we cored the tomatoes before cutting them in half)
6 garlic cloves
3 halved shallots
1 red bell pepper, halved and seeded
1 poblano pepper, halved and seeded (we used 3 poblanos that were 4 ½ inches long each)
1 tablespoon canola oil
1 cup unsalted chicken stock
¼ teaspoon salt (we used 1 ½ tsp. of kosher salt*)
¼ teaspoon ground cumin
1/8 teaspoon ground coriander
¼ cup cilantro leaves
4 lime wedges
Take a jelly-roll pan and place it in the oven. Turn on the broiler and get preheated on the high setting.
Take a large mixing bowl out and add the following ingredients to it: tomatoes, garlic, shallots, red bell pepper, and the poblano. Pour the oil over the ingredients in the bowl, tossing to coat everything in the oil. Take the pan out of the oven long enough to place the vegetables on it, spreading them out as evenly as possible. Stick the pan back in the oven for 10 minutes or however long it takes for the veggies to get blackened.
Once the vegetables are roasted (or blackened as they put it in step 2), place them in a blender (some juice accumulated on the pan during the cooking process and we add that to the blender as well). The vegetables are going to be hot still, so make sure you remove the center piece of your blender lid so steam can escape. Put the lid on the blender after removing the center piece but place a towel (we used some paper towels folded over) over the center so your kitchen doesn’t become a splatter zone. Blend everything until it has a smooth consistency. Once smooth, add the chicken stock, salt, ground cumin and ground coriander to the blender, blending it all together afterwards. Split the soup into 4 portions (around 1 ¼ cup per portion) and divide the cilantro equally between the portions. Serve each portion with a lime wedge.
*We’re not gonna lie, the soup tasted water with the original amount of salt. The additional salt though brought out the flavors of the roasted vegetables.
This was a tasty take on the classic tomato soup. We enjoyed it hot or at room temperature. You’ve got to add the lime juice to the soup ! The soup is tasty without the lime juice but squeezing the lime wedge over the soup adds a great acidic brightness to the dish.
1 (5-oz.) package unsalted kettle-cooked potato chips, crumbled (lightly salted potato chips may be substituted) (we used Lay’s Lightly Salted potato chips)
Preheat the oven to 375 degrees. Look at the box the pasta came in for cooking instructions and follow those directions for the al dente results, adding that one tablespoon of salt to the water. Once cooked, drain the pasta and leave it off to the side for now (we put our pasta in a sealed mixing bowl so the pasta wouldn’t get dried out or stuck together).
While the pasta’s cooking, quarter the andouille lengthwise. Now take each of the quartered pieces of andouille and slice them into ¼-inch-thick pieces.
Take a Dutch oven out and set the heat to medium-high. Once the Dutch oven’s hot, toss the andouille in and let it cook for 3 minutes or until it looks browned around the edges, stirring constantly. Once browned around the edges, scoop out the andouille and lay it on a paper towel lined plate so any grease can drain off.
Pour the cream into the Dutch oven and wait for it to come a simmer. As soon as you see the cream is at a simmer, turn the heat down to low and stir in the cheese product. Keep stirring until the cheese product has completely melted at which point you can add all the other cheeses in and toss the sausage back in, remembering to continue stirring constantly. Once all the cheeses have melted, turn off the heat and take the Dutch oven off the the stovetop. Stir the pasta in afterwards.
Take a 3-quart baking dish or 12 (8-oz.) ramekins out and butter up the inside(s) of whichever one you go with (we used a 3-quart baking dish). Pour the Dutch oven mixture into the baking dish and top it with the potato chips you crushed earlier. Stick the dish in the oven for 20 minutes or until the dish is bubbly and looks browned. Take the dish out of the oven and let it sit for 5 minutes before serving.
* This is how we removed the casing from the andouille:
We had trouble picking between all the scrumptious mac & cheese photos that we took so we’re posting several but really, is there such a thing as too many pictures of macaroni & cheese?
This is such a scrumptious comfort food dish. It’s creamy, the potato chips add a crunch to the dish. The pasta was perfect for catching all the sauce with. Naturally the andouille brought a ton of flavor to the dish as well. You do have to eat the mac & cheese when it’s hot though or else you’ll only be able to eat a small portion before feeling full.
We weren’t paid in any way to promote Southern Living, Roger Wood, Velveeta, or Lay’s.