Hoppin’ John and My New Favorite Game [RECIPE]
Good Morning Beautiful People!
Happy Friday!! Yes, the weekend is upon us and I don’t know about you, but I am excited! I absolutely love the weekends. It’s the time when I can crash with the family and just pump the brakes on everything. Usually we end up bustling in the kitchen and creating something delicious together, but with the weather so beautiful I’m thinking of starting a “Picnic Specials” series. All dishes that are excellent to eat al fresco. Hehe that sounds so fancy. 🙂 Anyway! Today I want to share with you my new favorite game: Emoj.io.
Y’all this game is so much fun! If Pacman and Candy Crush had a baby, this would be it. It’s colorful, FREE, and easy to play for all ages. Basically you make a free account, download the game, create a fun gamer name, get your free emoji and begin playing! Much like pacman you gobble up jewels while trying to avoid the other players on the board. Now if a player is a “normal” size then you can bump into each other and nothing happens. You just keep moving around gobbling up jewels to gain points. But if a players emoji is HUGE, then you know that they ate a “power up” and not only do they have a speed boost to try and catch you, but if they eat you, you will explode and your jewels will go flying all around the area for people to eat up. It is competitive, yet very family friendly. I also love that there is no chat feature, so you don’t have to worry about profanity or trash talking. As a family we all played it together and were laughing saying, “Oh no! Watch out for the bacon coming to get you!!”. So be sure to check out this fun, free game you can play with your kids and teens alike!
And now onto the recipe!
Hoppin’ John is a Southern staple at New Year’s. This dish is believed to bring good luck and reminds me of the Filipino tradition to wear polka dots, or eat round foods to symbolize coins and wealth in the new year. This one pot dish couldn’t be easier to make. Simply toss all of the ingredients in a deep pot, add a ham hock, and let it simmer for 1 hour. Y’all the result is a savory bean dish that is smokey, slightly spicy, and very plentiful! Spoon the beans over a bed of hot rice, and of course don’t forget the cornbread, and you’ve got a perfect down-home, comfort meal. The family raved about this dish last night and Mr. Noob Chef happily went back for seconds. Enjoy this easy recipe everyone and as always, keep on cooking! ❤
Yields: 8 servings
- 1 bag (1 lb.) dried black eyed peas, soaked overnight and rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 smoked ham hock, or 1 cup chopped smoked ham
- 4 cups chicken broth
- 1 can (10 to 14.5 oz.) diced tomatoes with green chiles, undrained
- 1 dried bay leaf
- Salt to taste
- 6 cups hot cooked rice
- Sort and rinse peas. Soak peas in enough water to cover for at least 8 hours or overnight.
- Drain and rinse the peas; set aside. In a 4-6 quart dutch oven, heat oil over medium heat. Add onion and celery; saute about 5 minutes or until onion is translucent. Add garlic; saute about 2 minutes or until fragrant.
- Add ham hock, broth, tomatoes, and bay leaf. Heat to boiling. Reduce to a simmer; stir in soaked peas. Add salt to taste. Cook for 60 minutes or until peas are tender.
- Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham and toss back into the pot and stir. Serve over hot rice and enjoy!