Hoppin John - Oh So Good

Good Monday friends.  Hope you survived the fall back.  Our daughters, who have young children, are suffering the time change with children getting up really early according to the new clock setting.  I must laugh because we have been there and certainly done that.  They just don't remember what it was like because they were the small children.  What goes around....as they say.

Today, I am sharing a recipe for Hoppin John.  My son, John, taught me how to make this years ago and it is absolutely wonderful.  Hoppin John is a combination of rice and black eyed peas and other goodness like bacon and onions and bell pepper.

My research tells me they are not sure where the name comes from, but Hoppin John was mentioned in cookbooks as far back as 1847.  Chances are, this was a dish made by slaves since there are similar dishes eaten in Africa.

Hoppin John is often served on New Year's Day in the south as a symbol of good fortune for the coming year.  The black eyed peas stand for coins.  Sometimes a few coins are placed under the plate of guests.  Corn bread is served for the color of "gold" and some kind of greens - like turnip or collards - which stands for money, are also served. Supposedly, if you eat this you will have good fortune and prosperity throughout the year.

I don't want to wait until New Year's Day to eat this delicious dish.  It is easy to make and very nutritious.  I promised my friend Linda, who lives in Texas, that I would post this recipe today.  She LOVES black eyed peas and wants to make this recipe.  Here is what you need:

6-8 slices of bacon, cut crossways
1 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
2 cans black eyed peas, drained and rinsed*
2 cups rice
4 cups low sodium chicken broth
salt and pepper to taste

In a deep pot, brown the bacon until crisp.  Drain most of the bacon fat off, leaving enough to brown the onions, bell pepper and garlic.  When the onions become translucent, add the garlic, bacon, drained black eyed peas, the rice, and chicken broth.   Cook until the rice is done and most of the liquid has been absorbed.   Stir several times so the rice doesn't stick.  Add salt and pepper if needed.  I didn't add any salt.

*I used Bush's black eyed peas with bacon and jalapeno to add a little kick.  They are not hot, just have a little more flavor.  Try it if you like a little something extra.

This can be a complete meal if you wish, or served as a side.  Delicious!  It also reheats well.

If you are looking for some new winter recipes, this one is a good one to try.  It is easy, nutritious, and delicious.  Remember to serve it on New Year's Day for extra good fortune in the coming new year.  We can all use more good fortune!

Everyday Donna

Things to Remember

“How people could actually get themselves all worked up about saving the grizzly bear of the Rockies, and sit calmly by while such a magnificent dish as South Carolina Hoppin' John faces extinction, was more than I could ever understand.”

Sheila Hibben (1888-1964)

Chile and Cheese Rice - Delicious!

Mmmmm, cheese, rice, green chile's, fresh corn, sour cream, I mean what's not to like?  This is chile and cheese rice which is so delicious I can't even begin to tell you.  My family also loved it so that is confirmation that this is one good recipe.

Rice is one of the most adaptable and creative ingredients you can put on  your table.  I can't even begin to imagine how many hundreds or even thousands of recipes there are that use rice.  You can eat rice for breakfast, lunch, or dinner.  It makes great desserts and can be a tasty snack.  Most kids love rice too which is a BIG bonus.  Therefore, rice is surely one of the most universally accepted grains on the face of the planet.

I just had to know, so I looked up how much rice is grown world wide.  Care to take a guess?  In 2009 there were 678 million tons of rice grown in the world.  Now that's a lot of rice.

You know I'm a big fan of the Food Network.  Watching chefs and cooks on the network have given me so much confidence in my cooking ability and has allowed be to branch out and be creative in the things I make.  This recipe inspiration came from a show on Food Network called Mexican Made Easy.  When I watch Marcella Valladolid whip up her amazing recipes, I want to rush to the kitchen and try every one of them.  Why?  Because Mexican and Tex-Mex cuisine are my favorite and her recipes are fantastic.  I like other ethnic foods, but if I had to choose it would always be Mexican.

Don't you get tired of making the same old tacos and rice over and over?  Well, here's a new recipe for you to try and I can say with much confidence that you will really, really love it.  Here is what you need.

2 Tbsp olive oil
1/4 large white onion, minced
1 cup long grain white rice
2 cups water
2 ears fresh corn kernels removed from the cob (or 2 cups frozen corn)
1 tsp salt
black pepper to taste
1/4 cup sour cream or crema
1/2 cup Monterrey Jack cheese, shredded
2 poblano peppers charred, peeled and chopped*
*I used one can chopped green chiles, works just great if you don't want to go to all the trouble of charring peppers.

Heat oil in medium sized skillet.  Add onion and saute until translucent - about 5 minutes.  Add rice and cook until opaque (stir so it doesn't burn) - about 10 minutes.  Stir in water and corn.  Season with salt and pepper to taste.  Bring to a boil.  Reduce heat to medium low.  Cover.  Simmer until rice is tender - about 15 minutes.

Preheat broiler.  Fluff rice with fork, stir in chiles.  Transfer to 7x10 baking dish.  Drizzle with sour cream (or crema), sprinkle cheese on top.  Broil until brown in spots and cheese has melted - about 5-8 minutes.

Serve.  Yum.  All I have to say.

Next time you are looking for a different way to serve rice with taco or enchilada night, give this recipe a try.  It is absolutely outstanding.  Makes me want to whip up a batch right now.

Everyday Donna

Things to Remember:

“Without rice, even the cleverest housewife cannot cook”

Chinese Proverbs quotes

Here's The Secret To Mexican Rice Color and Flavor

Did you ever wonder how Mexican rice gets that color it has or the flavor?  You think it's from tomatoes or tomato sauce and you have tried making it that way (I sure have).  That's not what makes "the color"!  My daughter in love, Jessy, is Puerto Rican and she let me in on "the secret."  The color is from achiote seed (or annatto), and she uses it in her cooking - which is fabulous.  Now you ask, what is achiote and where do you get it?  Well, you can get it in the international aisle of your grocery or from your local Mercado.  The box has Sazon Goya on the top and has NET WT. 1.41 oz printed on the bottom left hand corner.  Inside the box are 6 or 8 packets (not sure because I have used some of them).  Each packet is about the size of the one a moist towlette comes in.  Inside the packet is this lovely reddish orange powder that will make your Mexican rice THE perfect color and flavor.  It's so nice to have inside information.  

                                             

 I found this information on eHow.com that explains achiote, in case you wonder what it actually is.

Achiote spice comes from seeds that look like small stones. Also called annatto seeds, they are harvested from the inedible, spiny fruit of a small tropical shrub nicknamed "the Lipstick tree." Grown mostly in Peru and Brazil, achiote is sold whole, ground or as a paste. It is also a common ingredient in Mexican, Jamaican, South American and Filipino cuisine.  In the Yucatan peninsula of Mexico, achiote seeds are ground together with chiles, garlic, bitter orange and other spices to make a rub for whole suckling pig. The pig is then wrapped in banana leaves and slowly cooked in a stone-lined pit.  In the Philippines, achiote is used in soups and stews, or as a meat marinade. Try adding it to your favorite recipes to give them a richer color!  Look for achiote or annatto in Latin American markets or in the spice section of your gourmet food store.  Sometimes called "poor man's saffron," achiote can be substituted for saffron in dishes prized for their bright, yellow color like paella.

Now that you know what "the secret" is, let me share the recipe I use to make this outstanding Mexican rice.  If you follow these directions, it turns out perfectly.  

First, you want to use a long grain rice, basmati or jasmine rice - NO Minute Rice.  I used jasmine rice because I really like it.  Rice should be rinsed to get rid of a lot of the starchiness that surrounds the grains.  Put the measured amount in a bowl, cover it with water, stir it around with your hand several times and drain.  Repeat this process 3 or 4 times until the water is fairly clear.  This will help you achieve fluffy rice, unless you like gummy rice.  If so, skip this step.

Here is what you will need for this recipe.  

Ingredients:

2 Tbsp olive oil

1/4 medium onion, diced

1 1/2 cups rice

3 cloves garlic, finely chopped

1 cup plain tomato sauce or diced tomatoes in their juice (this is what I used)

4 heaping Tbsp finely chopped parsley or cilantro (I used cilantro) - optional

2 1/4 cups chicken broth

1 packet Sazon Goya con culantro y achiote

Heat oil in a saucepan over medium heat.  Add the onion and saute 1-2 minutes.  Add dry rice and cook with onions for about 5 minutes until the rice is a golden brown color.  Add the garlic and saute 1 more minute.  

Add in the chicken broth and tomato sauce (or diced tomatoes with juice) and 1 packet Sazon Goya Con Culantro Y Achiote. ( Add the broth and tomatoes into the center of the rice, not directly on the hot pan as it will reduce the temperature of the pan.)  Add the parsley or cilantro if you are using it.  Stir until ingredients are well mixed and bring to a boil.  Turn the heat to low and cover the pan.  Simmer for 20 minutes.  DO NOT UNCOVER THE POT!  This disturbs the cooking process and it's so tempting to look.  After 20 minutes, remove the pan from heat and uncover  Fluff with a fork.  

I have used this recipe many times and I get perfect rice every time.  This recipe feeds 4 - 6 generously and is as good as we get at the local Mexican restaurant.  It makes a perfect side dish to your favorite Tex-Mex or Mexican dishes.  Really, it's good with anything.  

If you have left over rice, it's great to mix with scrambled eggs, salsa and cheese to make a yummy breakfast burrito.  Our kids LOVED these when they were all at home and we would make them on Saturday mornings for a special treat.

Now that you know the secret to the perfect Mexican rice with the beautiful red-orange color and flavor, it's time to make some.  You are going to be happy you found out this "little secret."  

Everyday Donna

Things to Remember:

"rice is the best, the most nutritive and unquestionably the most widespread staple in the world."   Escoffier

Chicken, Broccoli, Rice, Cheese Casserole - Broccolicious Good!

Nashville is experiencing beautiful weather that is giving me a really bad case of spring fever. It makes me want to redecorate my house, or maybe just give it a good cleaning.  I want to put away my winter clothes and break out my sandals.  Oh yes, I love sandals and I really hate closed shoes.  But, I know this is just nature's way of teasing us, making us think it is spring.  There is going to be more cold weather, you can bet on it.  I just hope the trees and shrubs don't freeze their little buds off.

We spent today running around doing errands, enjoying every moment of this glorious day.  Our daughter is due to give us another grandson around February 14, and we spent time buying some baby boy things today.  Even though she has a 23 month old son and he had lots of stuff, every baby deserves a few new things just for them don't  you think?  Besides, Grandma and Pawpaw like to shop for the grandsons.  It is so much fun.  You can get so wrapped up in looking at all the amazing things they have for babies these days.  There are so many wonderfully handy things that I wish had been available  when our children were little, but we survived.  Sure wish I had thought up a few of them though.

It was mid afternoon by the time we returned, and there were those inevitable chores to do. You know, the ones the elves never come and do.  They are always waiting for you when you get home.  When the sun shines so brightly in the windows, you can see how icky the kitchen floor is along with the windows and everything else.  Ugh.  I opened the refrigerator to check out what I could make for dinner and decided that it needed cleaning before I did another thing!  It was just one of those moments when one thing led to another.  I tossed out some things that were past their prime and said thank you for coming,then  wiped down all the shelves and drawers.  That felt good.  One thing accomplished.  Now the floor was demanding attention, so I mopped it.  Awesome.   Another accomplishment.  Whew.  Still, what to fix for dinner.

There were two whole chickens in the fridge that needed to either be cooked or frozen before they passed their prime.  I decided to cook them.  I got out the 12 quart stock pot, put the chickens in, filled it with water and let them cook until done.  Guess that meant something with chicken for dinner.  Don't you hate when it's always your decision what to fix for dinner?  Anyway, I decided some kind of casserole since I now had a huge bowl of chicken I had picked off the bones.  Broccoli sounded good.  Cheese always sounds good.  So, I fixed a really, really delicious chicken, broccoli, rice and cheese casserole that has a wonderful home made cheese sauce and is topped with crushed Ritz crackers that gives the casserole that "what is that" flavor.  Oh, and strawberry banana muffins.  Yeah, they are fantastic.  That will be tomorrow's post.  I love when I am ahead of that curve ball, because tomorrow is our volunteer day at a local non-profit organization we support.  We sure are busy for retired people.

Anyway, here is what you need for this fantastic casserole.

Ingredients:

1 lb fresh broccoli, cut into florets and steamed for 2 minutes.  (I also cut thin slices of the stems about half way down and used those too)
3 cups cooked chicken, cut into bite sized pieces
1 cup minute rice
1 8 oz block cheddar cheese, grated and divided in half

Sauce:

1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 tsp salt
1/4 tsp black pepper
2 cups milk
1/2 of the  grated cheddar cheese

Topping:

1 sleeve Ritz crackers, crushed (not too fine)
1/2 stick butter, melted

Directions:

Grease a 9x13 casserole or baking pan.  Place the steamed broccoli on the bottom of the casserole.  Cover with the chicken,  sprinkle the cup of dry rice over the casserole and cover it with 1/2 the grated cheese.

Make the sauce:

Melt 1/3 stick of butter (5 tbsp) in a heavy sauce pan.  Combine the cornstarch and cold water and stir until dissolved making a slurry.  Add the cornstarch slurry to the melted butter.  Add 1/3 cup chicken broth, seasonings and 2 cups milk.  Cook until sauce starts to thicken.  Turn heat to low and add the other half of the grated cheddar cheese.  Stir until completely melted.  Pour over the broccoli, chicken, rice and grated cheese in the casserole dish.

Topping:

Crush one sleeve of Ritz crackers in a large zip lock bag. I used my rolling pin.   Don't crush too fine, you want some bigger pieces.  Melt 1/2 stick of butter in the microwave and pour over the crumbs which you have placed in a bowl.  Sprinkle topping over casserole.

Bake at 350 for 30 to 35 minutes until bubbly.  Remove from oven and serve.

The buttery Ritz cracker topping gives a wonderful crispy crunch to the goodness of the chicken, broccoli and rice in the casserole.  The home made cheese sauce is so much better than any canned soup you can use.  It is delicious and easy!  For us, it is "just right" as Goldilocks would say.  Feel free to add more cheese if you like things cheesier.  Also, you can add another sleeve of crushed Ritz crackers and another 1/2 stick of butter if you like really thick topping.  It's up to you.

This recipe reheats beautifully.  So, if you need something "make ahead" for any occasion,  this is the casserole for you.  You can add a salad, maybe some strawberry banana muffins and you are all set.  Dinner is served.

I am happy that I have plenty to reheat tomorrow night so I don't have to come home from a day of volunteering and cook.  Yippee!  Hope you give this casserole a try.  It is broccolicious good!

Everyday Donna

Things to remember:

It's spring fever.  That is what the name of it is.  And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!  ~Mark Twain