Southern Traditions Secure a Happy New Year!!
In true Southern tradition fashion, what you serve on New Year’s Day can bring you health, wealth, and happiness!
Happy New Year, and don’t take the chance, start out right with some of these recipes sure to bring you good luck!!
Peppercorn Pork Chops
- 1 tablespoon extra-virgin olive oil
- 4 bone-in pork chops (1″ thick)
- Kosher salt
- 2 medium shallots, chopped
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine
- 2 tablespoons mascarpone cheese
- 1 teaspoon coarsely ground pepper
- In 12″ skillet, heat olive oil on medium-high until very hot. Season pork chops with ½ teaspoon salt. Add pork to skillet; cook 3 minutes per side or until deep golden brown. Transfer to foil-lined, rimmed baking sheet; bake at 425° F for 10 minutes, or until cooked.
- Reduce heat under skillet to medium-low. Add shallots and thyme. Cook 2 minutes, stirring. Whisk in white wine, mascarpone, pepper, and pinch salt. Simmer 2 minutes, scraping up browned bits.
- Serve pork with pan sauce, roasted potatoes, and green beans.
Serves 4. Each serving contains Calories 470, Protein 32g, Carbohydrate 41g, Fat 20g, Fiber 6g; Sodium 370mg.
Creamed Kale Gratin
- 2 lb. kale, stems discarded, leaves chopped into 1⁄2 inch pieces
- Kosher salt
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1½ cup half-and-half
- 3 oz. Gruyère cheese, shredded (if you cannot find this, use the Swiss cheese)
- ⅛ teaspoon ground nutmeg
- ½ cup Grated ParmesanPinch cayenne
- Fill large bowl with ice water. Bring large saucepot of water to a boil. Add 1 tablespoon salt. In 2 batches, cook kale until tender, about 4 minutes. Transfer kale to ice water, then to colander. Using clean towels, squeeze kale very dry.
- Heat oven to 400°F. Heat butter in large skillet on med. Add onion; cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add garlic; cook, stirring, 1 minute.
- Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyère, nutmeg, cayenne, 1⁄4 cup Parmesan, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until melted. Fold in kale.
- Transfer to shallow 11⁄2-quart baking dish; sprinkle with remaining 1⁄4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.
Serves 8, each serving contains Calories 175, Protein 8g, Carbohydrates 10g, Fat 12g, Fiber 2g, 3, Sodium 370 mg.
Quick Sautéed Greens
(Greens are known for providing prosperity)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove, minced
- 2 5-ounce bags (8 cups) spinach leaves, trimmed and washed
- In a large skillet, heat the oil over medium heat. Add the garlic and spinach. Reduce heat to low and cook until wilted, about 1 to 2 minutes. Season to taste with salt and pepper. Serve on top of the Creamy Polenta.
Serves 4. Each serving contains Calories 77, Fat 7g, Protein 2g, Carbohydrates 3g, Fiber 2g, Cholesterol 0mg.
Green Olive, Walnut and Pomegranate Dip
(You may not be familiar with the tradition of busting a pomegranate for the New Year, but in many countries, like Italy, smashing a pomegranate on the floor in front of your door to reveal the seeds symbolizes prosperity and good fortune. This one is adapted from a Food and Wine recipe)
- ½ cup walnuts
- 2 cups pitted briny green olives, finely chopped
- ½ cup pomegranate seeds
- 3 tablespoons pomegranate molasses
- 3 tablespoons finely chopped tarragon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Preheat the oven to 375° F. Spread the walnuts in a pie plate and bake until toasted, 10 minutes. Let cool, then finely chop. In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper.
- The dip can be refrigerated for 2 days. Serve at room temperature.
- Serve with pita chips.
All-In-One New Year’s Day Skillet
(This great recipe incorporates, pork, symbolizing wealth and prosperity, black-eyed peas, a symbol of resourcefulness and good fortune, greens, symbolize greenbacks and prosperity, and cornbread represents the glories of gold)
- 5 slices bacon
- 1 small onion chopped
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 bunch collard greens stem removed, rolled tightly and thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup low-sodium chicken broth
- 1 14.5 oz. can black-eyed peas rinsed and drained
- 1½ cups cooked chicken breast chopped
- 1 tablespoon white wine vinegar
- Cooked brown rice, shredded cheddar cheese, sliced green onions
- Heat a large sauté pan over medium heat and add bacon. Cook bacon until crispy, about 8-10 minutes, flipping as needed. Remove bacon, crumble and set aside.
- Drain all but 2 tablespoons of the bacon grease from the pan. Add onions to the pan and sauté in the bacon grease over medium heat for 4-5 minutes, until tender.
- Add garlic and red pepper flakes and sauté for another 30 seconds.
- Stir in collards greens and season with salt and pepper.
- Add chicken broth and sauté until the liquid is mostly evaporated, 2-3 minutes. Stir in black-eyed peas and cooked chicken. Cook 1-2 minutes, until heated through. Add white wine vinegar, taste and adjust seasoning.
- Serve over brown rice and top with reserved crumbled bacon. Top with cheddar cheese and green onions, if desired.
Serves 4. Each serving contains Calories 333, Fat 17g, Protein 27g, Carbohydrates 17g, Fiber 1g, Cholesterol 69mg.
Fresh Ginger Cake with Citrus Glaze
(Bake this cake in a Bundt pan to cover circular foods. Foods in the shape of a ring are thought to bring good luck, and symbolize “coming full circle”)
- 11.25 ounces all-purpose flour (about 2½ cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup canola oil
- 2/3 cup golden cane syrup (such as Lyle’s Golden Syrup)
- ½ cup granulated sugar
- ½ cup reduced-fat sour cream
- 3 large eggs
- 3 tablespoons grated peeled fresh ginger
- 2/3 cup ginger ale, at room temperature
- Baking spray with flour (such as Baker’s Joy)
- 1 cup kumquats, thinly sliced and seeded
- ½ cup granulated sugar
- ½ cup water
- 1 cup powdered sugar
- Dash of salt
- Preheat oven to 350° F.
- To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
- Combine canola oil and next 4 ingredients (through eggs) in a large bowl. Beat with a mixer at medium speed 2 minutes or until well combined. Stir in ginger. Add flour mixture and ginger ale alternately to sugar mixture, beginning and ending with flour mixture, beating just until combined. Scrape batter into a 12-cup Bundt pan coated with baking spray. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Invert cake onto plate.
- To prepare glaze, place kumquats, ½ cup granulated sugar, and ½ cup water in saucepan, and bring to a boil. Simmer, uncovered, for 15 minutes, stirring occasionally. Strain kumquat mixture through a sieve into a bowl, reserving sugar syrup and kumquats.
- Combine powdered sugar, dash of salt, and 3 tablespoons reserved syrup, stirring with a whisk until smooth; reserve remaining syrup for another use. Stir in kumquats. Spoon warm glaze over warm cake.
Serves 16. Each serving contains Calories 284, Fat 11g, Protein 3.6g, Carbohydrates 47g, Fiber 1g, Cholesterol 37 mg, Sodium 175mg.