New Year’s Day Dinner

Many people have Thanksgiving & Christmas recipe traditions. Sure, my family has some reoccurring dishes on the menu but I’m unusual in that I like to try new recipes on these holidays – things that seem too “fancy” for a regular Monday night meal.  One holiday where I like to prepare the same thing every year is New Year’s Day and I wanted to share these favorites of ours with you: Champagne Chicken & Marinated Black-Eyed Peas. You can also easily adjust the quantity of ingredients to feed more if you have company coming over on New Year’s Day.

Prepare the peas first as it needs to marinate a minimum of 2 hours but marinating overnight is preferred.

Champagne Chicken & Marinated Black-Eyed Pea Salad - Social Media

Marinated Black-Eyed Peas

Black-eyed peas are a traditional New Year’s staple because they are supposed to bring good luck. Honestly, I was never been a fan of black-eyed peas before I tried this Marinated Black-Eyed Pea recipe but now this is one of my favorites.  It’s a cold salad so I also like it as a side with fried chicken during the summer months.  You can also customize this recipe to your specific tastes by adding or replacing vegetables, such as cauliflower.


  • 1 can black-eyed peas, drained
  • 2 fresh tomatoes, cored & chopped
  • 1 cucumber, chopped
  • 1 orange bell pepper, seeded & chopped (can use red or yellow too)
  • 1 yellow squash, chopped
  • ½ cup balsamic vinegar
  • ¼ cup apple cider vinegar
  • ½ cup canola or vegetable oil
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 slices of extra crispy fried bacon


  1. In large bowl, combine peas and chopped vegetables.
  2. In either a mason jar with lid or small food storage container with lid, add balsamic vinegar, cider vinegar, oil, sugar and salt. Shake vigorously until well combined.
  3. Pour vinegar/oil mixture over vegetables and gently stir until all of the vegetables are well coated.
  4. Cover and refrigerate for 2 hours to overnight.
  5. Just before serving, drain vegetables from vinegar/oil mixture. Plate and sprinkle with black pepper and crumbled bacon.
  6. Serve immediately.


Champagne Chicken

If you have leftover champagne, Champagne Chicken is a great way to utilize it.  My husband and I usually just have a glass each so we have plenty extra on hand.  If you don’t usually have leftover champagne, you can always buy 2 bottles (wink, wink).


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ cup sliced fresh mushrooms
  • 1 ½ cups champagne (or substitute for dry white wine)
  • 1 cup whipping cream


  • In a zip top baggie, combine flour, salt & pepper. Add chicken, reseal baggie & shake until chicken is well coated.
  • Get out two pans – one for the chicken & one for the mushrooms. Place 2 tablespoons of butter in each pan.  Turn heat on low for both pans until butter is melted.
  • To the chicken pan, add olive oil and heat over medium-high heat. Add chicken and saute about 5-7 minutes on each side.
  • Meanwhile, to mushroom pan, add fresh mushrooms and a pinch of salt and cook over medium-high heat.  Stir occasionally until mushrooms are golden brown.
  • To the chicken, add champagne and cook over medium heat for 15 minutes until done. Remove chicken and set aside.
  • Add mushrooms and whipping cream to the chicken skillet. Cook over low heat, stirring constantly until thickened.
  • Add chicken back to skillet for 2-5 minutes to heat.


Happy New Year!!!