My New Year's Day Meal

I didn’t even know there were certain things you were supposed to eat on New Year's Day until I was introduced to this meal by Bryan and his family.  They are the ones who told me the importance of eating black-eyed peas for luck and collard greens for money.  Brenda also includes garlic cheese grits for happiness.  My New Year’s Meal consists of New Year’s Soup, Jalapeno Cornbread, and Garlic Cheese Grits. 

New Year’s Soup:

I am not a huge fan of collard greens, but when I found this soup recipe I thought I’d give it a try, and now it’s one of my favorite soups.  This soup incorporates the collard greens and black-eyed peas into a delicious concoction that I’ve made for the past few years.  It’s always a hit.

3 cans of black-eyed peas, drained*; 3 (14 oz.) cans chicken broth; 2 (14 ½ oz.) cans diced tomatoes with celery, onion, and green bell pepper; 1 (10 oz.) can Rotel diced tomatoes and chilies; 1 large onion, chopped; 2 c. diced cooked ham; 1 (14 oz.) pkg. smoked turkey sausage, cubed; ¾ tsp. salt; 2/4 tsp. pepper; 5 tsp. minced garlic; 1 (1lb.) package chopped fresh collard greens.

In a large stock pot, combine diced sausage and onions cooking until sausage is slightly browned and onion is tender.  Stir in rest of ingredients adding the collards last.  Collards will cook down so you may need to add them in batches.  Serve with hot sauce. 

*You can also use dried black-eyed peas, but you need to soak them for 8 hrs. first and then rinse and drain them before using them in the soup. 

Yield: 8 servings

Jalapeno Cornbread:

I am mainly using the recipe on the back of the White Lily package with one omission and a couple of add-ins.  I prefer cornbread that is not sweet, so I don’t use sugar in mine.  The diced onions and jalapenos are what is added to my cornbread.  Cooking the onions in the cornbread makes it really moist and similar to a hush puppy.

Cooking spray; 1 large egg; 2 c. cornmeal mix; 1 ¼ c. milk; ¼ c. vegetable oil; 1 large onion, diced; 1 Tbsp. diced pickled jalapenos.

Heat oven to 425 degrees.  Coat an 8 inch baking pan with cooking spray.  Beat egg in a medium bowl.  Stir in cornmeal mix, milk, and oil until moistened.  Fold in diced onion and jalapeno. Pour batter into baking pan and bake for 25-30 minutes or until golden brown and a toothpick inserted near the middle comes out clean.

Yield: 8 servings

Microwave Cheese Grits:

These have been a staple in the Bates house for years.  These cheesy garlic grits are so delicious and easy (they’re made in the microwave)*.

1 c. grits; 3 c. water; 1/3 c. butter; 2 eggs, well beaten; ¾ c. cubed Velveeta cheese; 2 tsp.  minced garlic.  

Microwave water in a medium, microwave safe dish (or in a crockpot pot) for 2 minutes  Stir in grits.  Cook for 3 minutes.  Add butter and stir in eggs slowly.  Add chopped cheese.  Cook in microwave for 4 minutes stopping to stir at 2 minute intervals.  Let grits rest for 2 more minutes before serving. 

*Keep grits warm by putting in a crock pot on low heat.  They’ll stay just the right consistency.