Hoppin’ John

¼ cup diced onion
1 tsp minced garlic
½ tsp. kosher salt
½ tsp black OR white pepper
2 Tbsp. butter
2 cans black-eyed peas
2 cans cannellini beans (also known as Tuscan White Beans)
2 cups diced ham
2 links andouille sausage
1 cup chicken broth
3 cans diced seasoned tomatoes
(Ro*Tel with green chilies will be spicy; Del Monte with chili spices will be milder) Uncle Ben’s Boil-in-bag rice (2 bags)

For the rice:
Prepare 2 bags of rice according to the box directions.

For the remaining ingredients:
Using medium heat, and in a large heavy bottom stock pot, melt the butter. Add the onions and cook until they start to soften. Add the garlic, salt and pepper and sauté for one additional minute. Add the chicken broth and stir.
Open the cans of peas and beans and drain off all liquid.
Add all 4 cans of the drained peas and beans to the pot and stir.
Open all 3 cans of tomatoes. DO NOT DRAIN.
Empty all 3 cans, tomatoes and juice, to the pot and stir gently (do not want to mash the peas or beans.)
Bring to a boil and then reduce heat to medium. Cook uncovered, stirring occasionally, for about an hour. Serve over rice.

Optional Toppings:
Corn bread croutons
Cilantro
Sour cream
Cheddar Jack cheese
Frank’s Red Hot Sauce



Pork and Sauerkraut Won Tons

1 package won ton wrappers
1 cup pulled pork
1 cup mashed potatoes***leftover, instant or prepared***
1 cup sauerkraut*
4 Tbsp butter
Dash Kosher salt
Dash pepper

* I simmer a bag of sauerkraut with ½ tsp celery seed, ½ tsp kosher salt, ½ tsp black pepper and ¼ tsp sugar for about ½ hour.

Filling for the Won Ton Wrappers:
Fill a small bowl about half way with cool water.
Open your won ton wrappers and fan them to separate.
Set one won ton wrapper on your work area.
Dip two fingers in the water and gently dampen the wonton around the edges.
Add a little pork, sauerkraut and mashed potato to the wrapper making sure you leave a small area around the edges.
Dampen another won ton wrapper and place damp side down on top of the filling, matching the edges together.
Push the edges together until well sealed (try to make sure no air is left in pocket).
Do this with all of the remaining won tons.


Tip: Cover the remaining won ton wrappers with a damp towel to keep them from drying out.

Optional filling:
2 slices American cheese
2 slices Cheddar cheese
Fresh Sage leaves

Add a small piece of cheese or a sage leaf to the filling, prior to sealing.

Cooking the Filled Won Ton Wrappers:
Using medium heat, and in a large fry pan, melt 2 Tbsp. of the butter. Add a dash of salt and pepper to the butter. Keep on medium heat so the butter does not burn.
Add the filled wontons to the pan a few at a time. Fry about 2 to 3 minutes or until light golden brown. Flip and fry the other side.
Add more butter as necessary.
Remove to a paper towel lined plate.
Ready to serve.

Optional:
Orange poppyseed dressing for dipping
Sweet and Spicy BBQ Sauce for dipping



Pumpkin Bread Pudding with Bourbon Peaches

For the pudding:
2 large eggs
1 ¾ cup milk
1 cup Pumpkin Pie Filling, not just packed pumpkin
¼ tsp nutmeg
½ cup packed light brown sugar
¼ tsp kosher salt
¾ tsp pure vanilla extract
4 cups diced bread (Italian, country white, oatmeal…)
1 container of Cool-Whip whipped topping

Preheat oven to 325. Generously butter a 2 quart baking dish and set aside.
In a large mixing bowl whisk the eggs, milk, pumpkin pie filling, nutmeg, brown sugar, salt, and vanilla extract until well blended.
Add the bread to the mix and then pour into the baking dish.

For the Water bath:
Place the prepared baking dish in a larger baking dish and carefully fill it half-way with cool water. Place in the oven and bake 35 minutes.

When finished baking, CAREFULLY take the bread pudding dish out of the oven. The water from the bath will be BOILING hot!
Remove the pudding from the water bath and set aside to cool.

For the Bourbon Peaches:
3 cups sliced frozen or fresh peaches
4 Tbsp butter
1 cup packed brown sugar
1 tsp cinnamon
¾ cup chopped walnuts (can be toasted first for more flavor)
½ tsp vanilla extract
¼ cup 1792 bourbon

Using medium heat, and in a large fry pan, melt the butter and sugar, stirring well, for about 3 to 4 minutes.
Mix in the cinnamon and vanilla. Add the peaches and walnuts and reduce to a simmer. Cook about 4 to 5 minutes stirring OFTEN so the sugar does not burn.

IMPORTANT: Remove from the heat, away from the stove, and add the bourbon, mixing well.

Return to the heat and continue to stir. Cook about 2 more minutes and remove from the heat and set aside.

To Serve:
Place a large scoop of the pudding into a large wine glass, or bowl.
Top with the bourbon peaches and then finish with a large dollop of the Bourbon-flavored whipped cream (see below).

Cool Whip mixed with 1 Tbsp of 1792 Bourbon

Non-alcoholic version:
Remove the bourbon from the peach recipe and Whipped cream mixture