New Year’s Hoppin’ John

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Ingredients

8 oz pork tenderloin
2 Roma tomatoes
2 teaspoons olive oil
2 1/2 cup water
1 cup jambalaya rice mix (half a 12 oz package)
1 can (about 15 oz) black-eyed peas

Cut pork into bite-size pieces and chop tomatoes. Heat oil in a large pot over medium-high heat. Salute pork until browned and cooked through, 2 to 3 minutes. Remove pot from heat. Move pork to a plate and cover to keep warm. Carefully add water to pot. Bring to a boil over high heat. Stir in jambalaya and reduce heat to low. Cover and simmer 20 minutes. Meanwhile, rinse and drain peas. When rice is done, turn off heat and stir in pork, tomatoes and peas. Cover with lid and let sit off heat 5 minutes.

Holiday Favorites

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I had a lot of fun cooking up some holiday favorites this year. I love cooking traditional dishes as well as some new ones. Below are some pictures of some dishes I made.

Links to some recipes on my blog

Egg Casserole

Pork Tenderloin

Dick Clarks Corn Fritters

Cranberry Cheesecake Squares