December, 2015 | Not Just Sunday Dinner

Hoppin’ John Stew with White Cheddar Cheese Grits

Let me start by saying that I have thoroughly enjoyed the holidays! It all began in November with Thanksgiving, or maybe even before that with holiday shopping. Then the festivities were non-stop through Christmas. Between the decorating and the baking, and the traveling and the shopping, the wrapping and everything else involved, and I am ready for a nap! Maybe a vacation would even be better! However, there’s still the tree to take down, the wreath to put away, and every other little Christmas decoration scattered throughout the house to box up. Who wants to cook all day for New Year’s Day? I’ll raise my hand on that!

The fact remains that I am a southern gal through and through. I know that peas and greens have to be eaten on New Year’s Day. I know that my family depends on me to set them up for good luck in the new year. No pressure, no stress, just everybody’s success in 2016 on my shoulders.

Luckily, my cousin, Greg, shared a wonderful and oh so easy recipe with me during the holidays! Hoping’ John Stew with White Cheddar Cheese Grits is going to be my lifesaver on New Year’s Day! This recipe requires minimal preparation and only a short time to cook. The flavors come together great, and you can even check greens off of your list because of the cilantro in this dish.
May you always be blessed with happiness and health in the coming year.

5.0 from 1 reviews

Hoppin' John Stew with White Cheddar Cheese Grits

Author:

Amye Melton

Ingredients

1 tbsp. unsalted butter
1 c. chopped smoked ham
¾ c. chopped onion
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 (10-oz.) cans diced tomatoes with green chiles, undrained
1 c. frozen corn kernels
1 tsp. sugar
¼ c. chopped fresh cilantro
White Cheddar Cheese Grits

Instructions

Melt butter in a Dutch oven over medium heat; add ham and onions, and saute until onions are tender. Stir in black-eyed peas, tomatoes, corn, and sugar. Cover and reduce heat to low, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.

5.0 from 1 reviews

White Cheddar Cheese Grits

Author:

Amye Melton

Ingredients

4 c. chicken broth
4 tbsp. unsalted butter
1 c. uncooked quick-cooking grits
2 c. (8-oz.) shredded white Cheddar cheese

Instructions

Bring chicken broth and butter to a boil in a saucepan over medium-high heat. Gradually whisk in the grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.

Coconut Truffles

Christmas seems to be the perfect time for candy making. The perfect time to indulge without the guilt! I waited a little later to make my candy this year because I want the freshest candy to serve to my family and friends on Christmas day. Truffles are among the easiest homemade candies to make. Most do not require cooking or a candy thermometer and come together very fast. If you are running around trying to finish up everything that must be done, but you still want homemade candy for your Christmas celebration, this is your recipe. You will have these coconut truffles mixed up and ready to serve in no time. For variety, add a toasted almond to the top of a few of the truffles.

Coconut Truffles

Author:

Amye Melton

Ingredients

3 c. sweetened, shredded coconut
½ c. powdered sugar
½ c. Eagle Brand sweetened condensed milk
¼ c. coconut oil, melted
1½ to 2 c. chocolate chips, melted (I prefer Ghirardelli 60% Bittersweet Chocolate)

Instructions

In a large bowl, combine coconut, powdered sugar, sweetened condensed milk, and melted coconut oil. Mix with a wooden spoon until combined. Using a small scoop, scoop out 1-2 tsp. of the coconut mixture and roll into balls. Place on a parchment paper lined baking sheet. Freeze at least 30 minutes.
Place chocolate chips in a large glass bowl. Place in microwave for 1 minutes on high. Stir. Continue heating and stirring every 10 to 20 seconds until the chips are completely smooth and melted.
Remove the coconut balls from the freezer and immediately dip into the melted chocolate. Place back on the lined baking pan and refrigerate until firm.
Remove from pan and store in an airtight container in the refrigerator. Let stand at room temperature about 10 to 15 minutes before serving.

Texas Eggs Benedict

I am NOT an egg lover! In fact, while my family enjoys omelets I enjoy the carb filled entrees like biscuit and gravy or French toast. I have never had a poached egg and never had a desire to eat a poached egg. They are runny and disgusting looking. However, I felt quite adventurous when I made this dish. I decided to try poached eggs. I did cook my egg longer than recommended because I couldn’t quite do the runny egg thing. Oh my, I have been missing a little piece of heaven! I enjoyed this dish, with the poached egg, SO much that I had two servings! This is now one of my all-time favorites. From the black bean tomato relish to the poached egg to the fabulous steak sauce hollandaise sauce, it is perfect! This is a Bobby Flay recipe from foodnetwork.com.

I put a lot of thought into my Christmas morning breakfast, searching and planning weeks in advance. This year, my search is over! This will be on our Christmas table. I will prepare the black bean tomato relish before bed on Christmas Eve and finish everything else up after we open gifts Christmas morning. I can hardly wait; I may be opening my gifts at record speed this year!

Texas Eggs Benedict

Author:

Amye Melton

Ingredients

Black Bean Tomato Relish:
3 tbsp. finely chopped red onions
2 tbsp. fresh cilantro, finely chopped
1 tbsp. olive oil
3 plum tomatoes, seeded and finely chopped
1 (15-oz.) can black beans, drained and rinsed
1 serrano or jalapeno chile, finely diced
juice of 1 lime
salt and freshly ground black pepper
Steak Sauce Hollandaise:
1 tbsp. fresh lime juice
3 lg. egg yolks, lightly beaten
1½ sticks unsalted butter, melted until foamy
¼ c. A-1 steak sauce
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
Texas Toast:
2 cloves garlic, smashed to a paste
1 stick unsalted butter, softened
salt and freshly ground black pepper
4 slices Texas toast
Steak:
1 lb. steak (ribeye, venison, or even cubed steak), cut into ½-inch slices
3 tbsp. steak rub
kosher salt and freshly ground black pepper
2 tbsp. canola oil
Poached Eggs:
1 tbsp. white wine vinegar
4 eggs

Instructions

For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles, and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.
For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm
For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter, and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely toasted on both sides.
For the steak: Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub, salt, and pepper. Heat the oil in a cast iron skillet over high heat. Add the steaks, in batches, and cook until a crust forms, about 1 minute. Flip and cook for another minutes until the other side forms a crust as well.
For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in saucepan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and pepper.
For assembly: Spoon some of the black bean relish on top of each piece of Texas toast. Top each with steak, a poached egg, then some of the hollandaise sauce. Garnish with a while cilantro leave, if desired.