Hoppin’ John Stew with White Cheddar Cheese Grits

Hoppin John with White Cheddar Grits 6

 

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.

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5.0 from 1 reviews
Hoppin' John Stew with White Cheddar Cheese Grits
 
Author:
 
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
  1. 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:
 
Ingredients
  • 4 c. chicken broth
  • 4 tbsp. unsalted butter
  • 1 c. uncooked quick-cooking grits
  • 2 c. (8-oz.) shredded white Cheddar cheese
Instructions
  1. 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.

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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money

4 thoughts on “Hoppin’ John Stew with White Cheddar Cheese Grits”

  1. Made this New Year’s Day mostly out of a sense of duty. I have never cared for black eyed peas. This was off the chart delicious!!

    1. Honestly, I was never been a big black-eyed pea fan either. However, when I started dating Greg he would cook for me and grill London Broil and open a can of black-eyed peas. I tried to be nice and eat them. After marrying him I had to find some recipe that I would like too. Give Slow-Cooker Pork Chops and Peas a try, if you haven’t already. You can find the recipe on NJSD. As always, thanks for the comments!

  2. I don’t usually comment twice on the same recipe but I took some of this to my elderly neighbor and she lived it. It always thrills me for an elderly person to compliment my cooking because they have always been such good cooks

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