Happy New Year!!!

Our first day of every year is nearly always spent the same way… sleeping in, loads of football and then a traditional new year’s feast!  This was the first year since we have been married that Sister’s family didn’t join us (they were still in Savannah).  After talking with a neighbor, we decided rather late in the game to join forces for dinner.  I made the pork, hoppin john, cornbread and pecan pie and she brought the greens, a huge pot of chili and all the fixings.  We watched football, the boys played until they were literally rubbing their eyes, we ate (too much) and I didn’t take a single picture of any of it.  I mean, the fact that I blog is no secret to them but it still seems odd to hold everyone up from eating for a photo shoot.  You know?!

While I was home cooking, John and his friends spent their afternoon setting up beds for the homeless at a local church and then he stayed over with his friend.  I think this was a wonderful way to fill the first page of a new year, and a great tone of friendship and fellowship to set for the days, weeks and months ahead.  <3

John loves our New Years meal and, since we had plenty of leftovers, I ended up making a pot of my own greens to go with them and we celebrated as a family on Jan 2.  I have no problem getting pictures when it is just the four of us because I feel like it takes them all at least five minutes and a few reminders to make it to the table.  (Tell me I’m not the only one…)  So, these are from our little gathering as a family of four.

I picked these roses up at Trader Joe’s and they opened so beautifully.   {flower arranging tips from a novice  |  quick tip for roses}

I work on the recipes for this meal a little every year and have gotten pretty good at it, if I do say so myself :-)  It only took 15 years.  HA!

The pork was a new recipe from my mother in law.  She made it for Christmas and everyone loved it.  We almost always do pork on the Big Green Egg but this one is very moist in the oven and didn’t require Honey standing outside in the frigid temps we’ve been having.

The hoppin john this year was a combination of my old recipe and the one that appeared in Southern Living this month and I will definitely use this one going forward.

The greens were different because I left out the bourbon (intentional) and forgot the vinegar (not intentional) and we really liked them!

My favorite cornbread is the honey cornbread mix from Krusteaz.  And, there were no changes to the pie … because you shouldn’t mess with perfection.

This was my first using my new pie plate after Elsa broke the last one.  I loved how the crust turned out!  It is the Emile Henry Deep Ruffled Pie Dish.

Roasted Pork Tenderloin
2 lbs pork loin
1/2 cup olive oil
1 T balsamic vinegar
1 T red wine viengar
1 T dijon mustard
1 tsp rosemary (I used fresh because I had it)
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp pepper

Whisk marinade ingredients together; Pour in large zip top bag, add pork and let marinate for at least 2 hours, turning occasionally.
Remove pork to wire rack on a baking pan, reserving marinade. Roast at 325 for about 1 hour, basting every 15 minutes.

Hoppin John
6 slices bacon (uncooked) chopped
1 c celery chopped
1 sweet onion chopped
1 green pepper chopped
3 garlic cloves chopped
1 tsp fresh thyme (I used 1/2 tsp dried)
1/2 tsp pepper
1/4 tsp cayenne pepper
1 1/2 tsp salt
4 cups chicken broth
container fresh black eyed peas
1 c uncooked rice

Cook bacon in a dutch oven over medium heat until starting to crisp, about 10 minutes. Add celery, onion, green pepper, garlic and spices/herbs. Cook, stirring occasionally until onion is tender, about 8 minutes. Add broth, black eyed peas and rice and bring to a boil. Reduce heat to medium low and simmer until peas are tender and rice is cooked, about 30-40 minutes. (Watch it closely!)

Bacon Bourbon Greens
4 bacon slices
3 tablespoons butter
1 large sweet onion, diced
1 bottle ale beer
1/2 cup brown sugar
1/2 cup bourbon – I omitted this
1 teaspoon dried crushed red pepper
6 pounds fresh turnip greens, chopped
1/2 cup apple cider vinegar – I forgot this
1 teaspoon salt
1/2 teaspoon pepper

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

*Note: Without the bourbon and vinegar, the greens had a sweet and spicy flavor and we really enjoyed them!

Pirates House Pecan Pie
9 inch pie crust — unbaked (I use Pillsbury)
3 eggs — beaten
1/2 cup dark Karo
1/2 cup whipping cream
1 teaspoon vanilla
3 tablespoons bourbon
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter — melted
2 cups pecans — chopped

Beat eggs well. Add remaining ingredients. Pour into pie shell. Bake at 375° on cookie sheet 40 minutes or until center is set. Cool and refrigerate.

Note: I always cover the edges of my crust with foil when baking so that they don’t over brown.

Happy New Year!!!