Weekend Company {Guest Blogger Kathy}

Good Morning. I hope your Easter weekend is off to a good start. Not only is this a holiday weekend for us, but it's also the beginning of our Spring Break, so needless to say I have a very happy Monkey on my hands. (And I can't lie, Mommy is just as excited!) We don't have anything major planned, but it's just the extra time I get with him that I'm so thankful for.

I want to thank my wonderful foodie friend, Kathy for joining me in the kitchen once again. She's sharing a fantastic recipe that would be a great use for all that leftover ham so many of us will have after tomorrow. So grab a cup of coffee and see what she has cookin'!


Thanks again to my blog friend Everyday Mom for having me back as weekend company again!

Easter is this weekend (but you knew that right? ha ha) and I am really looking forward to it. I've been decorating the house like crazy with crafts and we've made birds nest cookies and I can't wait to dye eggs with my kiddos today. My toddler is old enough to understand about the eggs, hunt them, and understand Easter's special meaning for the first time which makes it all the more precious to me. And my little girl just started walking in short bursts so I'm excited to see her drag her basket around. And if you're like us, you might be having ham for lunch or brunch. We are a family of 4 (well, 3 eaters if you put the 2 kids together) so if we do a nice ham for a holiday we always have leftovers even if we have family stop by which we probably will. I get a little bored of plain old ham sandwiches so I came up with a twist on a southern favorite: Hoppin John. Hoppin John is usually done at New Years and with sausage with the blackeyed peas but I tried it out with ham instead and it was delicious. I also spiced it up a bit with the Southwest corn and Jalapeno Peas. It's packed with flavor and a great way to think outside of the box and use up some of that left over Easter ham. Also, it's super quick to prepare which is a bonus for a busy family! Happy Easter from my family to yours and I'd love if you stopped by Sparkles And A Stove sometime to say hi!

Spicy Hoppin John w Left Over Easter Ham

Ingredients

• 2 tablespoons butter
• 1 small onion chopped
• 1½ cup ham diced
• 2 cups of Uncle Ben’s instant rice
• 1 can Jalapeno Black Eyed Peas (drained)
• 1 can Green Giant Southwest Corn (drained)
• ½ teaspoon Chalula Sauce
• ½ teaspoon Garlic Salt
• ½ teaspoon Southwest Seasoning

Instructions

1. Saute' butter and onion in large skillet
2. Add ham, rice, blackeyed peas, corn and seasoning to skillet.
3. Mix thoroughly and cook on low for 15 minutes.

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