Happy New Year! My parents reminded me of a southern tradition, eating collard greens, cornbread, ham, and black-eyed peas on New Year’s Day for good luck. Well, I despise black-eyed peas and collard greens. Last year it was very difficult for me to eat them so instead of preparing them the same old way, I decided to combine them with foods that I actually like. I used a Texas caviar recipe my mom’s friend gave her (which made a ton and I modified a bit) and I hid the collards in a salad. Instead of using my sweet cornbread recipe I cheated and used a boxed cornbread mix and added a cup of sugar but I definitely like mine the best. I also did not use muffin cups thinking spraying the pan would be enough but it was not. I will never make muffins without muffin cups or parchment paper ever again. I bought a two pound fully cooked ham that I just warmed up in the oven. Everything turned out great and hopefully will bring us good luck this year.
1 can black beans (drained)
1 can black-eyed peas (drained)
1 can Mexicorn (drained)
1 can whole kernel corn (drained)
1 can Rotel (drained)
15 ounces salsa (I used Xochitl Stone Ground Salsa)
1/2 bunch chopped cilantro
2 tablespoons canola oil (I used vegetable oil)
Fresh lime juice from one or two limes
Fat free sour cream (for topping)
Mix together all ingredients except sour cream and allow to sit overnight in the refrigerator. Stir, top with sour cream (and cheese if you like) and serve with Frito Scoops or tortilla chips. I used Xochitl Organic White Tortilla Chips. *I think next time I will add a packet of taco seasoning as well.
SWEET CORNBREAD RECIPE
This is the best cornbread I have ever had. I found it at Daily Dish Recipes and it’s so good! It takes like poundcake. I only baked mine for about 30 minutes but my oven tends to cook quick. Just watch it towards the end.
1 cup cornmeal
3 cups all-purpose flour
1 1/3 cup sugar
2 Tbs. baking powder
1 tsp. salt
2/3 cup vegetable oil
1/3 cup melted butter
2 Tbs. honey
4 eggs, beaten
2 1/2 cups whole milk
Preheat your oven to 350 degrees and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir. Pour the batter into the baking dish and bake for 45 minutes.
COLLARD GREEN SALAD
Spring Mix Lettuce (I used 2 cups per salad)
Collard Greens (I used 1/2 cup per salad)
Tomato (I used 1/4 per salad)
Cucumber (I used 1/4 per salad)
Croutons (I used 2 tablespoons per salad)
Italian Dressing (I used Olive Garden’s Italian Dressing- sold at Sam’s)
Rinse collard greens in cold water and allow to soak for three to four minutes. Dry greens and chop up into small pieces. Combine ingredients, including dressing, and toss.
To warm in the oven, preheat the oven to 325 degrees and place ham cut side down on a rack over a roasting pan. Fill the roasting pan with water and cover with aluminum foil. Warm for 16-20 minutes per pound.