Happy 2012

I am so excited for the beginning of a new year! I love new beginnings and fresh starts.  And it just feels good to write 1/1/2012!  Here are some things I would like to focus on this year:
- pay off the credit card and possibly my car :)
- accomplish my weight loss goal and run a 5K
- play with Jackson more and spend less time trying to get "everything else" done
- spend more time outside
- cook more meals at home and not eat out as much

I really focused on the last one this weekend, I tried a bunch of new recipes the last couple days and it has been really fun to try new things! Since I have been on call the last few days and only called in once I have been able to play with Jackson lots too! I love being home with him.

My mom came over on New Year's Eve and went spent all night with two babies who did not want to sleep, so we didn't get much sleep either. We had a good time tough, and we had a nice dinner together.

We had roasted asparagus with cranberries, pine nuts and feta cheese. It was delicious!!!!! It paired nicely with a grilled chicken breast and mashed potatoes. I also had some cinnamon raison bread hat needed to be used up so I found a crock-pot bread pudding recipe-that was also amazing!!!

Today I decided to try some of the "good luck" New Year foods-black eyed peas and greens. In my search for recipes I kept coming across the Hoppin' John articles and recipes so I made my own version of a couple different recipes. I used Kielbasa sausage, black-eyed peas, red pepper, jalepeno, onions and seasonings. And served it on rice. I also made some Kickin' Collard Grees to go with it. I forgot to take a picture before, so Chris made his plate picture-perfect.

Kickin Collard Greens

Ingredients

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces  

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.