Happy New Year Food

Happy New Year Food


Happy New Year!

For us traditional foods dominate New Year’s Day.  Although sometimes we do put a twist on them, just for a change.

I was born in Rome, Georgia, a southern peach, and grew up throughout the south.  While Gordon was born in Pennsylvania, up north. 

One thing that I do love about the south are it’s traditional foods on New Year’s.  For example, Collard greens are eaten so that you will have money all year long.  Black eyed peas are consumed in order to bring you luck.  And cornbread, well, that’s eaten just because we’re southerners.

So pull up a chair and sit a spell. 

The ball game will be on in just a little bit.  So sit back and relax while we get dinner going.

Glad Y’all are Heah!

Julie and Gordon


NOTE:  A brief history on cornbread.  It is known that the Native Americans shared their hoecakes, or pone with the colonists.  The first cornbread recipes.  It has evolved into the cornbread that we eat today.  Cornbread has sustained many a poor southerner especially after the Civil War. 


Our Happy New Year Menu

our new years cornbread_small

Our Christmas Southern Cornbread Wreath


Blackeyed Peas with Ham and Onions

our blackeyed peas with onions and ham_small

For Good Luck!

cornbread collard greens and black eyed peas_small

Julie’s Dinner Plate (the bowls are for the wet stuff.)

Gordons New Years Day Dinner_small

Gordon’s Dinner


Collard Greens

THE collard greens_small

The Collard Greens


Moonshine on New Years_small our clothespins on our nog shine_small

And Tennessee Smokey Mountain Moonshine just for the Hell of it!


our dinner tonight_small

The Day After New Year’s Food

We will also show you how to create an entirely different dish using your New Year’s Day leftovers.

we combined all our leftovers_small


First Up, The Collard Greens

 1 ingredients for our collard greens_small

The Ingredients for the Collard Greens

2 Georgia Grown just like me_small

Georgia Grown, just like ME!


1 Bag Collard Greens (washed)

2 Tbsp Vegetable Oil

1 Red Onion sliced into small pieces

1 tsp Hot Pepper Flakes (or to taste)

1 1/2 Qts Chicken Stock

1/2 Cup Apple Cider Vinegar

1/2 Cup Brown Sugar

Gordon Making our Greens

3 Gordon adding the cooking oil to the pot_small

In a large pot add your vegetable oil and turn on the heat to medium.

4 red onions_small 5 chop your red onion into small diced pieces_small 5 chopped onions_small

Slice your onions into small pieces…

6 Gordonm adding the onion to the pot_small 6 adding the onion_small

and then add them to the pot. 

7 onion sauteeding away_small

Cook over medium heat for about 5 min. or until slightly translucent.

8 adding red pepper flakes_small 9 adding the chicken stock_small

Now, add your hot pepper flakes, and chicken stock…

10 adding the apple cider vinegar_small 11 adding the brown sugar_small

next add your cider vinegar and brown sugar and stir well.

12 this is what your liquid looks like_small

Add your washed collard greens a little at a time.

They will go down as they wilt from the heat.

13 adding the collard greens to the liquid_small 14 this will cook down_small

Look for any large stem pieces which might not be very appetizing, and discard them.

I only found a few.

14 it will cook down and start to look something like this_small

Cover and cook for about 1 hour or until slightly tender.

Be sure to stir occasionally.

115 now it cooks on the stove top covered with the pot lid_small 16 checking on the greens to make sure they are softening_small



Christmas Southern Cornbread Wreath

fresh out of the oven_small

This beautiful pottery was a gift to Gordon and myself from my parents several years ago.  It’s excellent for cooking cornbread.

This is a Stewart Pottery Cornbread Baker

new cornbread pottery_small

Spray your dish with baking spray with flour added, so your cornbread will not stick to it.

Gordon spraying the pottery with baking spray with flour in it_small Baking spray with flour_small

Gordon Prepping the Kitchen

103 Gordon getting all supplies together_small


3-4 Ears of Corn

3 T. Vegetable Oil

8-10 Strips of Bacon (cooked)

1/2 Vidalia Onion, large (Chopped)

3/4 Cup All-Purpose Flour

1 1/4 Cups Cornmeal

2 1/2 t. Baking Powder

2 T. Brown Sugar

1/2 t. Salt

1 Cup Milk

1 Egg

2 to 3 Peppers – Anaheim, Banana, Poblano (Chopped) and save some slices for a garnish

100 Ingredients for making our cornbread wreath_small

We cooked the bacon ahead of time and we used a really nice thick bacon.

102 peppers and bacon_small 104 corn on the cob_small

105 Gordon cooking our corn on the cob in the microwave_small

Using your microwave, cook your corn on the cob for ~3 min.

Roll them separately in a paper towel then wet it.

106 before the corn goes in_small 107 the corn is finished_small

Two cobs at at time in the microwave to cook.

108 corn in the microwave_small

109 corn is ready and collards are cooking_small

Set the corn aside as they will continue to cook.

110 Gordon chopping a Vidalia onion_small 111 Gordon adding some cooking oil to a pan_small

Slice your onions thinly and place in a large saute pan, add 2 T. of vegetable oil and turn on to a medium heat.



112 Gordon checking on the collard greens_small

Gordon Checking on the Collard Greens


Add your chopped onions to your hot saute pan.

116 sauteeing onions in a pan_small 117 sautee onions in a pan_small

Saute the onions until slightly caramelized or about 8 min.

118 Gordon trying to sift flour_small

While the onions are cooking, combine your dry ingredients into a medium bowl, sifting as you add them.

118 sifting flour_small 118 improvising sifting flour_small

We didn’t have a sifter so Gordon rigged this up and it worked just fine.

118 once flour is sifted_small

Sifting keeps the mixture light and will give you a better mixture as it breaks up the lumps.

120 Gordon sifting ingredients_small

Now Adding the Cornmeal

119 sifting the corn meal_small

Bouncing the sifter off your palm will give you a controlled sift.

119 sifting corn meal again_small 119 raining corn meal_small

121 sifting in your baking powder_small 122 add your salt_small

Adding the Baking Powder and the Salt

123 set aside_small

You don’t need to sift the brown sugar.

125 Gordon adding the brown sugar to the dry mixture_small 126 all ready and waiting for the wet stuff_small

Whisk your ingredients together to keep them light.

129 stir together your dry ingredients_small

In the Meantime……

124 in the meantime sautee your onions_small

Onions are Sauteing

127 add your milk in a seperate bowl_small 128 adding your egg_small

In a different large bowl, Add the milk and egg…

131 adding the oil to the milk and egg_small130 blend together your egg and milk_small 

and then add your oil and whisk them to combine.

132 now you want to chop your pepeprs and bacon into small pieces_small

Chop your peppers thinly saving some slices for a garnish.

133 chopping the peppers very small_small 134 Pablano and anaheim peppers and bacon_small

Add these to the wet mixture and combine.

135 add to the wet mixture_small

Chop your bacon, keeping them in large pieces.

136 chop your bacon into small bits_small 137 add the bacon to the wet mixture_small

When your onions are cooked, let them cool then add them to the wet mixture.

138 now add your sauteed onions_small 139 all in a bowl_small

TIP: Using a bunt cake pan, slice your corn off of cob.

Place the large side of the cob in the hole. 

Doing this will keep all the corn from going everywhere in the kitchen.

If you find a better way… let me know!

140 cut the kernels off your corn cobs_small 140 removing the kernels_small

141 not much clean up when done this way_small 143 now add your kernels to the wet bowl_small

Place your corn in the wet mixture.

144 doesnt that look good_small

Combine by folding your wet mixture with your dry. 


145 now add the dry ingredients to the wet ingredients_small 146 mix with a spoon_small

This is a very thick batter.

146 this is a thick batter_small

Quickly get the mixture in the pan as the chemical reaction is starting with the baking soda and the liquid.

The reaction makes the bubbles form in the bread.

new cornbread pottery_small

Spoon your batter into the dish.

This dish is started off cold.

147 add to the pottery_small

Place your sliced peppers on top of the mixture as a garnish.

150 we made 2 different versions_small

This pottery calls for a cold oven, then turn the temp on at 450 degrees.

Everyone else will Bake in a preheated 425’F oven for 20-25 min.

149 place into a cold oven_small 150 into the oven the second one_small

fresh out of the oven_small

Bake until golden brown!


So Beautiful!


Blackeyed Peas with Ham and Onions

z our blackeyed peas with onions and ham_small

Z black eyed peas ham and onion_small


2 Cans Blackeyed Peas, drained

2 T. Olive Oil

1/4 Cup Vidalia Onion (Chopped)

1/4 Cup Red Onion (Chopped)

(We used our leftover onions from the collard greens and cornbread, above.)

3/4 Cup Ham Cubes

Fresh Ground Pepper

z onions sauteeing on the stove top_small z adding pepper_small

In a medium saute pan, place your olive oil and turn to medium heat.

Saute your onions until slightly caramelized.

z add the cubed ham to the sauteeing onions_small

Add your ham chunks and continue to cook.

z open the cans and dump out the liquid_small

Open your cans of blackeyed peas and place them in a medium bowl.

z cooking on the stove top_small

Turn the peas on to medium heat.

z adding the ham and onions_small

Add your onion and ham mixture to the peas and then simmer the mixture for 10 min.


Now you will have lots of good luck!


Greens are Done!

1 the finished greens_small

Let’s Eat!


Ole Smokey Mountain Tennessee Moonshine Nog

Moonshine on New Years_small

I (Julie) lived in Sevierville, Tennessee for 3 years when I was in high school.  Gatlinburg has very fond memories for me so when I heard about the fires, my girlhood memories came flooding back to me.  When Gordon and I did a bit of shopping over the holidays, we saw this!

Ole Smoky Mountain Tennessee Moonshine and just knew we had to get some.

Moonshine Tennessee_small

Here, we used about 3/4 Cup of the Nog Shine to 2 Tbsp. of the Chocolate Cherry Shine juice.

Moonshine jar glasses_small Moonshine adding liquid and cherries_small

Place them in a ball glass.  Here Julie used a clothes pins which had a tooth pick glued to one of the sides.

This was a good way to hold the cherries.

Moonshine 2_small Moonshine cherry liquid_small

I used ~2 Tbsp of the Cherry juice.

Moonshine strong_small our clothespins on our nog shine_small


Happy New Year Y’all!

Gordons New Years Day Dinner_small

Julie and Gordon


January 2, Dinner

Combining All Ingredients Above For A Totally Different Meal

our dinner tonight_small

1 leftover ingredients_small 2 more ingredients_small

Other than the cornbread, collard green, and the blackeye peas you will need:

3 T. Butter or margarine

1/2 Cup Vidalia Onion (Chopped)

3 T. Four

2 Cups Milk

1 1/2 Cups Cheese (Most any white cheese you have will do. We used our leftover from the fridge.)

1/2 t. Roasted Garlic Powder

1/4 t. Red Pepper Flakes

1/4 t. Mustard Powder

1/4 Cup Ham Chunks (Cooked)

2 we combined all our leftovers_small

Here are our New Year’s Day Leftovers


5 Drain your leftover collard greens into a collander_small 7 grained collard greens_small

Drain your collard greens

7 put some butter into your cast iron skillet_small 8 melt the butter_small

Add your 3 T. butter to your skillet.  We use a cast iron skillet as it holds the heat, distributes it evenly and will go into the oven.

10 now add your onions_small 11 then add some pepper_small

Add your onions to the skillet and cook until translucent.

12 in the meantime get your cheese ready_small 13 onions are ready_small

Add your 3 T. flour and turn down the heat to low.

14 now add your flour_small

Stir everything to combine and cook the roux for about 2 min.

15_small 16 now add some milk_small 17_small

Add your milk and stir to combine.

Shortly, the flour will absorb the milk to make a Bechamel sauce.

18 slicing all your cheese_small 20_small

Slice your favorite white cheese and add about 1 Cup’s worth to the sauce.

21 adding cheese_small 23 adding more milk_small

Stir to combine and add your seasonings…

24 adding roasted garlic_small 25 adding crushed red pepepr flakes_small 27 adding mustard powder_small

roasted garlic, red pepper flakes, and mustard powder.

28 thickening up_small 30 adding more cheese to melt_small 31 cheese melted_small

Stir in well and add the rest of your cheese.

32 we created a cheese sauce_small 33_small

Now, fold in your well drained 2 cups of collard greens.

You need them well drained as the water in the greens will not mix well with the oil of the cheese.

34_small 35_small

Now, spoon in your blackeyed peas in a circle over the mixture.

36_small 37 adding the cornbread topping_small

Crumble over the top of the mixture your cornbread… about 1 1/2 cups worth.

38_small 39_small

and any left over ham chucks can also go on the top of the cornbread.

Garnish with some of the left over pepper slices.

40_small 41_small

Add ground pepper to taste and bake on the middle rack of your oven.

Bake at 425’F for about 15 min. or until the cornbread topping starts to brown.


This is comfort food at it’s finest!

44_small 45 our dinner tonight_small

Another Great Picture from Julie!


46 Gordons bowl of leftovers_small 50_small

Leftovers taken and made into an entirely different dish.

Happy New Year!


Some of our Past New Year’s Day Dinner’s


Traditional Southern Cornbread

(See the link below for the cornbread recipe.)

Corn Bread, Cast Iron Skillet, Dressing, and Tradition



   Collard Greens


Hoppin’ John on Rice

Hoppin’ John

Recipe Ingredients:

1 link of Turkey Kielbasa, sliced  (10 inch)

1/2 Cup Vidalia Onion (Chopped)

2 Cloves Garlic (Minced)

1/2  Cup Green Bell Pepper (Chopped)

1 Can Blackeyed Peas (Drained)

1 Packet Goya Sazon (Without Annatto)

3-4 Cups Cooked Rice

Hot Pepper Sauce to taste

Salt and Ground Pepper to taste

Cook your rice as per directions on the package or if using a rice cooker, rinse the rice until the starch is gone and the rinsed water runs clear.  The rice should be about one knuckle of your index finger below the water line.  Turn the rice cooker on and move to slicing your vegetables.  In a medium saute pan, turn the heat to medium high and add 3 Tbsp. olive oil.  Saute your Kielbasa link until browned on all sides.  Remove your Kielbasa from the pan and slice into rounds about 1/4 inch thick.  Add your onions to the pan and saute for about 6 min. or until translucent.   Add your chopped green bell peppers and cook for about 5 min. then add your minced garlic and Kielbasa slices and cook for another 3 min.  Finally, add your Blackeyed Peas and Sazon seasoning, hot sauce, and salt and pepper to taste mixing the mixture well.  Turn the heat to low and simmer the mixture for about 10 min. to let all the flavors combine.

Using a large plate, spread a layer of cooked rice around to the edge of the plate.  Spoon your Hoppin’ John into the center of the rice and serve hot. 

Have some extra hot sauce available for those who like it Hot!

New Years Day Dinner_small




Traditional Southern New Year Foods