Saturday, January 2, 2010

New Year's Supper Recipes

My dad always cooks black eyed peas and collard greens for New Years Day.  (It's suppose to give you luck and money for the New Year!)  I received my January Southern Living a few weeks ago and found a recipe I was dying to try for New Years day.

Hoppin' John Stew with White Cheddar Cheese Grits:

1 Tbsp. butter
1 cup chopped smoked ham
1 medium onion, chopped
2 (15 oz.) cans black-eyed peas, drained and rinsed
2 (10 oz.) cans diced tomatoes with green chiles, undrained
1 cup frozen corn kernels
1tsp. sugar
1/4 cup chopped fresh cilantro
White Cheddar Cheese Grits

1.  Melt butter in a Dutch oven over medium heat; add ham and onion, and saute 3 to 5 minutes or until onion is tender.  Stir in black-eyed peas and next 3 ingredients.  Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes.  remove from heat, and stir in cilantro.  Serve immediately over White Cheddar Cheese Grits.

White Cheddar Cheese Grits

2 cups chicken broth
2 Tbsp. butter
1/2 cup uncooked quick cooking grits
1 cup (4 oz.) shredded white Cheddar cheese

1. Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat.  Gradually whisk in grits, and return to a boil.  Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened.  Stir in cheese until melted.  Serve immediately.

Cilantro and white cheddar cheese waiting to be used... Jason's dad made this beautiful cutting board and gave it to us for Christmas.  It will look GREAT in my new kitchen! :)


Good-for-You Collards

6 bacon slices, chopped
1 medium-size sweet onion, chopped
1 Tbsp. canola oil
1 (16 oz) pkg fresh collard greens, washed and trimmed
1 (12 oz.) can light beer
2 Tbsp. fresh lemon juice
2 Tbsp. balsamic vinegar
1 Tbsp. butter
1 tsp. salt
1/2 tsp. pepper

1.  Saute bacon and onion in hot oil in a large Dutch oven over medium high heat 5 minutes or until onion is tender.  Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted.  Stir in beer, and bring to a boil.  Reduce heat to low, and cook, stirring occasionally, 25 minutes or to desired degree of tenderness.  Stir in lemon juice and remaining ingredients.

I was really surprised at how easy this dinner was to make.  I started with the collard greens and got them cooking and then made the Hoppin' John Stew and made the grits in the last 10 minutes of cooking.  I started all of this at 4:30 and had dinner on the table at 5:30. 

My New Year's baby!!

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