15 Lucky Recipes For New Year's Day

December 19, 2018
Photo: Jim Franco; Styling: Simon Andrews
Southern folklore holds that what you eat on New Year's Day will affect the rest of your year: "Peas for pennies, greens for dollars, and cornbread for gold," as the saying goes. Pork is also an integral part of the traditional holiday feast--because who doesn't want to "live high on the hog?"  We've compiled 15 of our luckiest recipes that are sure to bring you health, wealth, and happiness in the New Year.
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Instant Pot Hoppin' John

Photo: Kelsey Hansen
Instant Pot Hoppin' John Recipe

Use your instant pot to make a Hoppin' John dish that is so hearty and flavorful, the promise of luck when eaten on New Years is merely an added bonus. The old Southern tradition says that each person should eat one pea per year for good luck and posterity. You've got everyone covered with this fast, delicious go-to recipe. 

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Classic Hoppin’ John

Southern Living
Classic Hoppin’ John Recipe

This Southern staple serves up a generous helping of comfort and tradition. We use thick-cut bacon to get the perfect amount of smokiness, as opposed to a ham hock. A ham hock can, at times, overpower the dish. Traditionally, Hoppin’ John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later. Once the rice is done, gently stir it into the pea mixture with the liquid. This method does require washing an extra pan, but we think you’ll agree that it’s worth it. There are three things you do want to keep traditional about your hoppin’ John though: the pork, the peas, and the rice.

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Smoky Black-Eyed Peas

Photo: Jennifer CAusey, Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Smoky Black-Eyed Peas Recipe

Serve these black-eyed peas with collard greens and cornbread for a Southern New Year's feast. All 3 dishes symbolize good fortune; they're also just plain delicious. If you can't find a ham hock, substitute a smoked turkey leg or wing. Add cooked peas to stews or salsa, or sauté with rice, garlic, and bell pepper for hoppin' John. Use leftover ham hock meat as a flavoring agent for greens, beans, and broths.

This recipe goes with: Seared Grouper with Black-Eyed Pea Relish, [SUB_RECIPE_LINK {Black-Eyed Pea-Stuffed Acorn Squash} {150818}]

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Trinity Black-Eyed Peas with Smoky Dressing

Photo: Buff Strickland Photography 2015
Trinity Black-Eyed Peas with Smoky Dressing Recipe

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Slow-Cooker Collard Greens with Ham Hocks

Victor Protasio
Slow-Cooker Collard Greens with Ham Hocks Recipe

When cooked low and slow, the tender ham hocks completely fall apart and infuse the collard greens with a savory, smoky flavor. Carefully remove the hocks before serving to make sure no bones remain.

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Classic Skillet Cornbread

Photo: Jennifer Causey; Styling: Claire Spollen
Classic Skillet Cornbread Recipe
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Hot Water Cornbread

Photo: Hector Manuel Sanchez; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Hot Water Cornbread Recipe

This recipe goes with: Robby Melvin's Turnip Greens with Hot Water Cornbread

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Country Ham Hash

Hector Manel Sanchez
Country Ham Hash Recipe

Get a head start on this side dish by chopping all of the vegetables a day in advance. Store the potato cubes in water to prevent browning, and pat them dry with paper towels before adding them to the skillet so they will cook up nice and crisp.

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Collard Green Creole Dirty Rice

Alison Miksch
Collard Green Creole Dirty Rice Recipe
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Sausage-and-Collard Greens Stew

Photo: Hector Manuel Sanchez; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Sausage-and-Collard Greens Stew Recipe

Sausage-and-Collard Greens Stew image

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Hearty Ham and Cheddar Cornbread Muffins

Gina DeSimone
Hearty Ham and Cheddar Cornbread Muffins Recipe

Outmaneuver your morning fast-food cravings with these savory grab-and-go breakfast muffins. Leftover ham comes to the rescue with day-sustaining protein; equal parts cornmeal and flour yield a not-so-bready muffin with a perfect tender crumb. Make a batch of these on the weekend and save the leftovers for breakfast all week long.

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Black-Eyed Peas and Rice with Andouille Sausage

Lee Harrelson
Black-Eyed Peas and Rice with Andouille Sausage Recipe

Corn bread makes a nice accompaniment to round out this one-dish, Cajun-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

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Pot Likker Soup

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Pot Likker Soup Recipe
This soup would be wonderful alongside a bowl of hoppin' John. Cooking the ham hocks the day before and chilling the broth overnight will allow you to skim the fat easily.

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Easy Black-Eyed Peas

Photo: Charles Walton; Styling: Cindy Manning Barr
Easy Black-Eyed Peas Recipe

Black eyed peas are easily considered a Southern staple. These beans are cream colored with black splotches at the center. While they aren't technically peas, they are part of the bean family, and make an easy, hearty side dish for many great main dishes. This four-ingredient side dish lets the peas simmer and meld flavors with kielbasa, a chopped onion, and bullion cubes for a richly flavorful side dish that you can let simmer while they main dish cooks. This make ahead side can be added to any meals throughout the week. We promise the entire family will love these just as much as we do. 

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Southern-Style Collard Greens

Photo: Jim Franco; Styling: Simon Andrews
Southern-Style Collard Greens Recipe

Crispy bacon, sautéed onion, ham, and garlic perfect these Southern-Style Collard Greens, making them an essential part of your traditional Southern feast.

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