Hoppin Jon w/ Andouille & Bacon

I took this recipe from Sunny Anderson and modified it to work w/ what I had on hand. Instead of the Cannelini Beans I used the traditional Blackeyed Peas that I had in the freezer. I also used 1.5 cups of brown basmati rice, this rice only takes about 25-30 minutes to cook. I followed the recipe until I got to the bean part. I added the peas and the rice to the pot and covered with 3 1/4 C of chicken stock, stirred the mixture, brought to a boil, covered and reduced to simmer for 30 minutes. This is a very easy, fairly quick and yummy dish! I will definitely make again. If you would like to try it click HERE for the recipe.

Tilapia w/ Asian Slaw & Noodles

My plan was to make fish tacos w/ slaw but I forgot to get tortillas, so I fried the fish, served it over crunchy Asian slaw with noodles. What you'll need: Slaw-1/2 pkg shredded cabbage mix, 1 garlic clove minced, 1 inch piece ginger peeled & chopped, 3 scallions chopped. Put this in a food processor and pulse 5 times. Place in a large bowl. Add 1 tsp sugar,  2 tbs soy sauce, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1 tbs rice wine vinegar, 1/4 c mayonnaise. Toss this well with the cabbage slaw. Refrigerate until ready to use. Noodles: 1 pkg ramen type noodles cooked, rinsed and drained, 1 c of blanched green beans cut into 1 inc pieces, 2 scallions sliced, 1/4 c cilantro chopped, 2 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs sesame oil, 1 garlic clove finely minced, 1 inch piece of ginger peeled and minced, 1 tsp chili flakes. Add these ingredients minus the noodles & beans into a medium sizes bowl an mix them well. Toss in the noodles & green beans. Refrigerate until ready to serve. Fish: 1 lb Tilapia cut into 3 inch pieces and set aside, 1 c all purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sea salt, 1 tsp white pepper add these to a large zip lock bag and shake, place 2 eggs in a small bowl and beat them, place 1-2 c of panko on a large plate, 1 c of canola oil heated to 350 in a large non stick skillet. Add 5 pieces of fish at a time to flour mix and shake. Remove fish and dip into beaten eggs 1 piece at a time. Dredge fish into panko and fry fish pieces in small batches for about 3 minutes. Place fried fish on a plate layered w/ paper towels. Repeat until all fish is fried. Serve the fish over the slaw with the noodles. I drizzled some Siracha sauce over the fish. Next time I will make a Siracha mayo or Siracha sour cream sauce to drizzle over the top. Enjoy!!