Have a great 2008!

I’m glad the new year isn’t ringing too loudly — I have a headache.  Last night’s (this morning’s) celebration was lots of fun, and I’m still feeling the side effects.  I’m not complaining, though, because I really am excited about the start of 2008.  I have been looking forward to this year for the past three.  This is the year for great changes and the beginning of a better life.  This is the year I’ve been waiting for.I forgot to mention in my past few posts that I am no longer an unemployed attorney.  I was offered and accepted a job with a small firm and start tomorrow.  Now I can begin the arduous process of digging us out of debt.  It’ll be nice to be back in the black — I can’t remember which credit card to grab to pay for groceries anymore. (Is this the one we just maxed out? How much room is on the silver one?)

So, in this house, most of our resolutions and hopes are pinned on financial success.  We’re banking (pun intended) on this year to relieve much of the pressure we have been feeling, especially from 2006-07.  As much of my salary as possible will go toward paying down our massive credit card debt.  This is the year we pay off both of our car notes, too.  That will free up even more monthly income for us to apply to our plastic, and we may even be able to be debt-free by New Year’s Day 2010 (except for the mortgage, of course).

New Year’s Day is filled with superstition and practices designed to bring good luck in the New Year, and we’re not tempting fate by breaking tradition.  I’ll be preparing all of the requisite foods for prosperity.  In the South, we have a complete menu centered around luck for the new year.  We’ll eat Peas for Pennies, Greens for Dollars, and Cornbread for Gold.  The thought is that if you eat poor on New Year’s, you’ll eat fat the rest of the year.  It happens to be pretty tasty on its own, but I grabbed some new recipes from our local grocery store to add even more flavor to our feast.  Today’s menu will be:

• Mimosas (incorporating our celebratory champagne with some Vitamin C to ease the hangovers)
• Black-Eyed Pea Salsa with pita chips
• Mini Stuffed Peppers
• Teriyaki Pork Bites
• Kale and mustard greens with ham
• Cornbread
• Lemon Squares

The peas, greens, pork and cornbread are must-haves every year.  I can remember swallowing a few black-eyed peas whole as a child (I hated them then) because it was that important to eat them.  I couldn’t bring myself to gag down greens back then, and they’re still not my favorite dish, but I’m cooking them myself this year and will try to flavor them a little more to my liking.  In case anyone out there would like the recipes from Publix to prepare three of the above dishes, I’ll list them below.  Here’s to a great 2008, wishing you health, happiness and prosperity.

Black-Eyed Pea Salsa

Ingredients
2 limes (for juice, rinsed)
1 teaspoon extra-virgin olive oil
1/2 teaspoon Complete seasoning
1/4 teaspoon pepper
1 (15.5-ounce) can black-eyed peas (drained and rinsed)
1/3 cup pre-diced onions
1/3 cup pre-diced green bell peppers
1 medium tomato (rinsed)
10-12 sprigs fresh cilantro (rinsed)
pita chips or crackers

Steps
1. Combine juice of both limes, olive oil, Complete seasoning, and pepper in medium bowl until blended. Stir in peas, onions, and bell peppers.
2. Cut tomato in half; remove ends. Chop tomato coarsely into 1/4-inch pieces; chop cilantro coarsely. Stir both into pea mixture. Chill 15 minutes or more to blend flavors. Serve with pita chips or crackers.

Prep: 20 minutes (Makes 3 cups.)

Mini Stuffed Peppers

Ingredients
2 tablespoons chopped walnuts
2/3 cup flavored spreadable cheese (about 5 oz)
2 teaspoons dried cranberries
1 green onion (rinsed)
1 pint mini sweet bell peppers (rinsed)

Steps
1. Place walnuts in medium sauté pan; heat on low 5–7 minutes, stirring occasionally, or until toasted.
2. Meanwhile, place cheese in small bowl. Chop cranberries finely; slice green onion thinly. Chop walnuts coarsely. Stir all three ingredients into cheese until well blended.
3. Cut peppers in half lengthwise; remove seeds and caps. Fill each pepper with cheese mixture and arrange on serving platter. May be chilled until ready to serve.
Note: Prep: 25 minutes (Makes about 20 appetizers.)

Teriyaki Pork Bites

Ingredients
olive oil cooking spray
2 1/2 teaspoons garlic blend paste, divided
2 1/4 teaspoons ginger spice paste, divided
1/8 teaspoon pepper
1 (18.4-ounce) package teriyaki-flavored pork tenderloin
1/2 cup whole berry cranberry sauce
1/4 cup low-sugar apricot preserves
1 medium shallot (rinsed)
1/3 cup light mayonnaise
8 mini square plain bagels

Steps
1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in small bowl, 2 teaspoons each of the garlic and ginger pastes, along with pepper, until blended. Coat all sides of pork with mixture; place in baking dish (wash hands). Bake 30-35 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
2. While pork cooks, combine in small saucepan, cranberry sauce, apricot preserves, and remaining 1/4 teaspoon ginger paste; heat on low 3-4 minutes, stirring occasionally, or until mixture melts. Meanwhile, remove ends and peel from shallot; cut in half and slice thinly. Stir shallots into cranberry mixture; cook 2-3 more minutes or until mixture is thoroughly heated.
3. Combine in small bowl, remaining 1/2 teaspoon garlic paste and mayonnaise until blended; chill until ready to use. Remove cranberry sauce from heat. Cover and set aside to slightly thicken and allow flavors to blend.
4. Remove pork from oven; let stand 5-10 minutes before slicing. Cut bagels into halves (top and bottom); place on baking sheet. Bake 4-5 minutes or until lightly toasted. Slice pork thinly.
5. Assemble bagels in this order: spread 1/2 teaspoon mayonnaise mixture on each bagel half, add pork slices, and then top with cranberry mixture. Cut each bagel in half diagonally. Serve.
Note: Prep and Cook: 60 minutes (Makes 32 appetizers.)

Recipes and photo from Publix Apron’s Simple Meals.