10 Favorite Recipes from 2010

Yet another year is coming to an end. It’s ridiculous how fast time goes by. Every year I say that the New Year will be better than the last but life happens and each New Year has its ups and downs. So in 2011 I’m hoping that life will be filled with a lot of joy, few sorrows, and a hell of a lot of good food!

Here are ten of my favorite recipes from the past year in no particular order. It was hard to choose, so I went with the first ones that jumped right out at me.

Sweet lil Smokies

These babies are simple perfection. I’ve not met one person who could resist them. Thanks again for the recipe K!

Prosciutto-Wrapped Shrimp with a Chipotle Bourbon BBQ Glaze

Oh how I love this recipe… Sweet, sticky, and tangy. Perfect for dinner or as an appetizer.

Beef Stroganoff

Brent would not stop eating it when I made this a while back. He keeps asking me to make it again.

Cajun Scallop Tacos

In 15 minutes you can have dinner on the table. That is all the time these delicious little tacos take. They are light and fresh yet still filling.

Arugula Walnut Pesto

 Still my favorite pesto to date. I was eating it with a spoon.

Steak and Portobello Ciabatta Sandwiches

If I ever enter a sammie contest, this would probably be my entry. I loved everything about this sandwich and how it all just blended so perfectly together.

Pancetta, Sage, and Shallot Mashed Potatoes

 These mashed taters take just a teensy bit of extra effort but the payoff is huge. We made these for Mother’s day and they went beautifully with the Prime Rib dinner.

Zesty Crab Dip with Wonton Chips 

 I ate this entire dish by myself in one sitting. My thighs have still not forgiven me.

Chorizo and Jalapeno Cornbread Stuffing 

 I love pretty much every type of stuffing except maybe the boring old plain cornbread kind. This one is different with a nice spicy flavor that is anything but ordinary.

Yankee Meatloaf

Sometimes I am so thankful for this blog because it forces me to write down every recipe I make. This was one of those recipes that came out so perfect that I’m glad I will never have to wonder “What the hell did I put in that again?”

Honorable Mention: Creamy Leek Gratin. When I made this dish, my camera malfunctioned and I was unable to get a photo. I’ve been thinking about it ever since and should make it again. The only thing I will do differently is double the recipe so I can eat more of it!


I wish you all a Happy and Healthy New Year! Cheers!

Supreme Breakfast Taquitos

I’m sure that I’ve mentioned before on here that I am a big fan of breakfast for dinner. It’s especially convenient on nights when Brent is working late since I usually take that time to catch up on stuff around the house that I need to do…like washing the floors or doing homework.

Speaking of washing floors, can I digress for a moment? I like to keep a fairly clean house, which was not impossible with two cats, a dog, Brent and me. But ever since we got Gravy it’s been a nonstop battle to keep them clean. Who knew one little 5lb dog would cause so much more dirt?

Anyway, back to business. So I have a small confession. I have a strong affinity for those taquitos you can find at gas stations. Yes, I know they are so very terrible for you but they are just so friggin’ tasty. This recipe is a home version of those taquitos.

Supreme Breakfast Taquitos

*Serves 2
(printable recipe)

Ingredients:
- 6 flour tortillas
- 4 eggs
- splash of milk or heavy cream
- ¼ cup bell pepper, diced
- ¼ cup onion, diced
- 4 slices of bacon, cooked and crumbled
- ¼ cup bean dip or refried beans
- 1/3 cup cheddar cheese, shredded
- 2 tablespoons of butter
- vegetable oil for frying, roughly 1/3 cup
- S&P to taste

Directions:

1. Add butter, peppers, and onions to a small sauté pan and sauté over medium high heat for roughly 5 minutes stirring occasionally. Add eggs and milk to a small bowl and whisk to combine. Add salt and pepper to taste.

2. Once peppers and onions are fragrant and translucent adds eggs to pan and scramble until eggs are cooked thoroughly, adding bacon halfway through the process. Remove from heat and set aside.

RECALL Alert: Salmonella found in Parsley and Cilantro

Just wanted to give everyone out there a heads up. Click the link below for more information.

Click here for details

Shrimp and Scallop Roasted Red Bell Pepper Pesto Pasta

Many times I let ingredients in my fridge inspire me for an answer to that never ending question of “What to make for dinner?”. This dish was inspired by the roasted red pepper pesto I had in the fridge from this post. Feel free to use store bought if you don’t wish to make your own pesto.

Shrimp and Scallop Roasted Red Bell Pepper Pesto Pasta

*Serves 2
(printable recipe)

Ingredients:
- 1/3 lb medium shrimp, shelled and deveined
- 1/3 lb bay scallops
- 2 leeks
- 3 tablespoons butter
- 1 cup prepared alfredo sauce, I like Buitoni
- ¼ cup red bell pepper pesto
- a few handfuls of fresh spinach
- 4oz thin spaghetti, cooked per package instructions
- salt and pepper

Directions:

1. Place fresh spinach in the colander you plan to drain pasta in. Slice leeks in half and cut into 1/3 inch slices using only the white and light green parts. Fill a large bowl with water and rinse leeks to remove dirt. Remove from water and drain excess.

Cherry Almond White Chocolate Swirl Bark

Can we postpone Christmas for just a week? Maybe two? I swear there is not enough time to get everything that needs to be done – done! On the upside I only need to buy one more gift and I’m done with shopping!

Here is a very simple treat for the holiday season. Only 4 ingredients, takes less than 20 minutes to make (not counting the couple of hours it needs to set), and it’s fairly inexpensive as well… all plusses in my book during an always busy time of year.

Cherry Almond White Chocolate Swirl Bark

* Makes about 2 dozen pieces
(printable recipe)

Ingredients:
- 16oz semi sweet chocolate, best to use the baking bar and not chips
- 4 oz white chocolate, ditto^^^
- 10oz jar or maraschino cherries
- ¾ cup whole almonds, toasted and chopped

Directions:

1. Prep your cherries by draining the liquid, rinsing them, squeezing out the excess liquid and chopping.

2. Break up both white chocolate and semi sweet chocolate bars. Set aside in separate bowls.

Pumpkin Spice White Chocolate Cream Cheese Muffins

There about a zillion different recipes for this type of muffin. This is mine. There really isn’t anything more to it! Please note in step 3 there are two different methods to choose from.

Pumpkin Spice White Chocolate Cream Cheese Muffins

*Makes 24 muffins

(printable recipe)

Ingredients:
- 8oz cream cheese, softened

- 1 cup white chocolate chips

- 3 eggs

- 1 15oz can plain pumpkin

- 1/3 cup vegetable oil

- 1 cup of water

- 1 box vanilla cake mix

- ¾ teaspoon cinnamon

- ½ teaspoon allspice

- ½ teaspoon nutmeg

- 2oz plain pumpkin seeds

Directions:

1. Soften white chocolate in the microwave for about 45 seconds. You want the chips melty but NOT melted. Add to 8oz of softened cream cheese and mix together with a wooded spoon.

Place on a large piece of wax paper and create a 12 inch log. Wrap ends tightly and refrigerate for 1-2 hours.

2. Combine eggs, pumpkin, water, cake mix, oil, and spices. Stir to combine then beat for 2-3 minutes with a hand mixer until smooth.