Skillet Hopping John Food

SOUTHERN HOPPIN' JOHN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

SKILLET HOPPING JOHN

Steps:

• Saute onion and garlic in butter until onion is tender.
• Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
• Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
• Serve with additional crushed red pepper.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

NEW YEAR'S HOPPING JOHN

Steps:

• Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
• Add water and next five ingredients.
• Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
• Remove and discard bay leaf.
• Serve over rice.

HOPPIN' JOHN

Steps:

• Soak peas overnight with water to cover by 2 inches. Drain and set aside.
• In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
• Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
• Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
• Serve over rice.

BEEFY HOPPIN' JOHN - HOPPING JOHN

Steps:

• Brown beef strips in lard or oil; sprinkle with next three ingredients.
• Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
• Remove meat and set aside; add rice, celery and onion to pan liquid.
• Return meat to pan and add peas and tomatoes.
• Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.

MEATLESS HOPPING JOHN

Steps:

• Cook the rice according to package directions.
• Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.
• Stir in the rice, peas and tomatoes; bring to a boil.
• Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.
• Add the seasonings; cook 2 to 3 minutes longer.
• Sprinkle hot sauce to taste.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,

HOPPIN' JOHN SKILLET

Steps:

• Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
• Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
• Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

HOPPIN' JOHN SKILLET

Steps:

• Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
• Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
• Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

MEATLESS HOPPING JOHN

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. , Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.