French Champagne and a Southern New Year's Eve Feast

My first recommendation for 2017?  Ring in 2017 with a bottle of French Champagne and after the confetti has fallen get ready for a New Year's Day feast, southern style!

Wishing you and your families, health, happiness and boundless prosperity in 2017!

XoXo Lorie

Black Eyed Peas

4 slices bacon chopped or 2 sliced of ham cubed

1 tablespoon butter

1 large onion chipped

2 cloves garlic pressed

1 green bell pepper chopped

1 pound dried black eyed peas

1 teaspoon freshly ground pepper

4 cups chicken broth

2 bay leaves

Wash and pick through peas and place them in a large soup pot.  Cover the peas with water and let them soak overnight.  Drain peas in a colander and place bacon in the bottom of the soup pot set over medium high heat.  Cook bacon about 3-4 minutes until it begins to render some fat.  Add the butter and onion to the pot and cook for about 10 minutes until onions are soft and clear.  Add garlic to the pot and cook 1 minute more.  Next add remaining ingredients, reserving salt and bring pot to a simmer.  Reduce heat holding peas at a simmer until they are tender about 1 ½ hours, if pot gets too dry add water as needed.  Salt to taste and serve.

Collard Greens

4 slices bacon chopped

1 medium onion chopped

2 cloves garlic pressed

1 pound collard greens

3 cups chicken broth

Pinch of crushed red pepper

Salt to taste

Prepare greens by washing them and picking out any tough stems.  Layer the leaves, roll into a cigar shape and using kitchen shears cut into a chiffonade about 1 inch wide. Place bacon in a chef’s pan set over medium heat cook until bacon is rendering fat, about 4 minutes.  Add onion and cook for about 5 minutes, add garlic and cook 1 minute more.  Add chicken stock to the pan and heat to a simmer.  Place greens in pan and toss them until they are wilted.  Add crushed red pepper and salt and cook on simmer for about 30 minutes until greens are tender.

Jalapeno Cheddar Cornbread

1 ½ cups yellow corn meal

½ cup flour

2 teaspoons baking powder

½ cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

¼ cup butter melted and cooled

1 ½ cups milk

2 eggs

1 cup shredded cheddar cheese

1 cup fresh or frozen corn

Jalapeno seeded and chopped

Preheat oven to 450 degrees.  Combine dry ingredients in a bowl and whisk together.  Add wet ingredients and mix until combined.  Add cheese and corn and jalapenos and toss.  Pour batter into a greased 9-10 inch round baking dish, bake for 5 minutes, turn heat down to 375 and continue baking for 18-22 minutes until cornbread is firm and beginning to brown.