Top 12 Recipes of 2012 {out of 100!} + 3 Runner's Up!

When I set the goal to try 100 new recipes in 2012, I'm not sure exactly what I was thinking... or if I thought I would make it. But somehow, I did. And I really enjoyed {most of} the process. I found a lot of recipes that I can have ready to go when I make my menus! I got to try a lot of fun new things and to be honest not too terribly many of them turned out to be bad! :)

So in December, I thought it would be fun to go through and pick my favorites and then share them with you! There were so many to choose from! I loved many of them and a lot were good enough to repeat even though they did not make this list.. In order to narrow enough I did not include recipes that I had tasted before even if I had never MADE them myself. If I had.. Spritz Cookies for sure would have made the list! :)  

Here we go! {in no particular order}

1) Garlic Basil Shrimp

Garlic-y, basil-y, fresh and delicious! Fairly healthy and filled to the brim with ingredients I love!

2) Chicken Bruschetta Pasta

Super fresh! Really healthy but flavorful! I was surprised by how great this recipe was! I say, wait and make it when you've got yummy fresh tomatoes! :)

3) Old Fashioned Banana Cream Pie

 This was what I tried for national pie day 2012! It ended up being really great and work the {minimal} extra effort to make it from scratch!

4) Granola #2

 I love granola, and I really wanted to find a recipe I liked! I got lucky on my 2nd try! This stuff is heavenly! Its like a cookie in your cereal bowl! It made the house smell heavenly! Make this right now.. and make it monthly!

5) Parmesan Red Pepper Crusted Tilapia

 This meal was so flavorful! I loved the spice of the peppers and the freshness of real Parmesan. This was easy and really cheap for a fish dish! I highly recommend this recipe!

6) Jambalaya

Oh my goodness I love cajun food! I've even started putting cajun seasoning in our scrambled eggs! This recipe was easy and super delicious. It is way more exciting than any of the usual styles of food we choose from. This meal makes me want to head south to New Orleans the first chance I get! :)

7) Beirocks

This meal is straight comfort food! It was surprisingly easy and extremely tasty! Don't be intimidated! It is worth it and really not that hard! 

8) Chicken Apricot Paninis

Pioneer Woman is a genius. I know I say this a lot.. but for very good reason. This recipe was so fantastic. The flavors were things that I never would have picked to go together and it got me really excited about trying crazier recipes and mixing in my own ideas to recipes I found. Taking a chance in the kitchen can be very rewarding!

9) Sausage Skillet Hash

I love how simple this recipe is, but it has this crazy combination of flavors. It has the tang from the Dijon, the sweetness of the brown sugar and it is very hearty! I made this again this week because it is just that easy! Note: don't be alarmed by the initial amount of spinach! It looks like a ton when it goes in.. but it cooks down and isn't overwhelming at all!

10) Mocha Cheesecake

Oh my Lord.. this recipe turned me into a cheesecake lover! It was insanely rich! Seriously guys, small slices and lots of sharing! But it was heavenly. You won't believe that you could make something that tastes so good!

11) {insert fruit here} crisp - My favorite in raspberry

This has become my go-to dessert. It's warm, bubbly, fruity and not too sweet. It is great with ice cream and just about everyone loves it!

12) french toast! (the best in the world!) 

I cannot actually explain how much I love this french toast. So I won't try.

Runners Up:

Pumpkin Waffles

Perfect for fall, easy as can be, unusual flavor... such a great meal.

Cheesy Potato Soup

I figured that this recipe would be pretty bland since I hadn't really tried many soup recipes.. but it wasn't! The sharp cheddar was just the ticket! Perfect for a super chilly day!

Ham and Cheese Biscuit Pockets

These are so easy and tasty! They are great for busy nights when you just want to whip up something really easy but satisfying. I recommend you work this into your monthly menus! This one is really kid friendly!

 What were your favorite recipes of 2012? Send them my way! Which of mine did you like the best?

All for now,

Alexandra 

Bikini Season Salmon and Broccoli {Recipes 97 & 98}

My sister-in-law, Kelsey gave me the Glamour Magazine Cookbook for Christmas. 

I have flipped through the book many times since I got it and I am so excited to try more of the recipes. The Frozen Mango Mimosa recipe came originally from the book. We just changed up the sorbet flavor. 

Anyhow, these 2 recipes also came from this cookbook. It turned out to be a light and delicious meal. It wasn't hard at all and was really tasty, not to mention healthy!

Bikini Season Salmon

{borrowed, adapted and enjoyed from Glamour's Cookbook}

Serves 4

{we cut ours in half and still had 4 servings!}

Ingredients

Four 8-ounce skin-on salmon fillets

Sea salt and freshly ground pepper

3 tablespoons olive oil

½ cup dry white wine

½ cup chopped fresh flat-leaf parsley

½ cup fresh lemon juice

2 tablespoons capers*

1) Preheat oven to 400 degrees F. Put the salmon skin-side down in a glass baking pan. Rub the salmon fillets with 1-tablespoon olive oil and season generously with salt and pepper. Let the salmon sit in the pan for at least 10 minutes. 

2) Drizzle the white wine over the salmon, then sprinkle 1/4 cup parsley on top; save the remaining parsley to use later. Put the pan in the oven and cook for 15 to 20 minutes, or until the salmon fillets are opaque. {I overcooked mine a bit, it was still good but a bit dry. So make sure to take it out on time!

3) Meanwhile, in a small bowl, mix the lemon juice, capers, remaining parsley, and 2 tablespoons olive oil. Top each salmon fillet with the lemon juice mixture and serve immediately. 

Enjoy!

We made this broccoli recipe from the same book as a side.

Beyond Basic Broccoli

Ingredients

1 1/2 lbs of fresh broccoli cut into florets

3 T. Olive oil

4 garlic cloves thinly sliced

sea salt and freshly ground black pepper

1/2 tsp or less red pepper flakes {optional}

1) Bring a medium pot of salted water to a boil. meanwhile, fill a large bowl with ice water. Add brocolli to the boiling water and cook, uncovered until tender, about 5 minutes. Transfer the brocooli to the ice water using tongs or a slotted spoon, then drain in a colander. Wipe out the pot.

2) Ad the olive oil and garlic to the pot and cook over medium high heat. Cook, stirring occasionally until just golden, about 1 minute. Add the broccoli and cook while stirring for 2 minutes. Add salt, pepper and red pepper flakes to taste. 

Enjoy!

What is your go-to healthy but tasty meal?

All for now,

Alexandra

*capers are pickled flower buds. They smell disgusting, but they really do taste good! Kyle liked them too! :)

Shell Stuffed Shells {recipe #84}

I just thought this recipe was cute. Tiny pasta shells in big pasta shells... what's not to love. The recipe ended up being pretty darn good and pretty darn easy as well. It's also pretty kid friendly. Best of all, it's versitile! You can use whatever cheeses or sauces you have on hand!

Shell Stuffed Shells

Serves 6

Ingredients

24 dried jumbo shell macaroni

8 oz. dried tiny shell macaroni (2 cups)

2 cups Gryere cheese, shredded (8 oz) - Expensive! So you can sub whatever you'd like. But it is tasty!

2 cups shredded sharp cheddar (8 oz)

3/4 cup half and half or light cream

1/8 tsp of white pepper or regular

1 24 oz. jar of vodka sauce or any pasta sauce or more if you are more a sauce person than a cheese person like me! :)

4 oz. of brick cheese or mozzarella cheese, shredded (1 cup)

Fresh basil leaves, optional

1) Preheat oven to 350 degrees Fahrenheit. Cook jumbo shells according to package. Using a slotted spoon transfer to a colander. Rinse with cold water and drain well. In same pan/water cook tiny shells according to package. Drain and set aside.

2) Meanwhile in a saucepan, combine Gryere , cheddar and half and half with pepper. Heat over medium-low heat until cheese is melted and smooth. Mine did not smooth. It was kind of stringy but it makes sense since Gryere is similar to swiss cheese. Stir in tiny shells.

3) Spread 1/2 a cup of the pasta in a rectangular baking dish (3 qt). Spoon cheesy shell mixture into jumbo shells.Place the stuffed shells into the baking dish. Repeat and top with remaining pasta sauce. I am a sauce person and not a cheese person so I would add more sauce next time, plan accordingly.

4) Bake uncovered for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered for about 15 minutes until heated through. Let stand 10 minutes before serving. Top with fresh basil if desired.

Enjoy! 

I would suggest serving it with something light like a salad as it is pretty heavy and cheesy!

All for now,

Alexandra

Easy Cheesy Potato Soup {recipe #83}

It hasn't really been very cold here in Kansas so far this winter, so the day I made this.. it was about 60 degrees.. but it was still delicious and would be even better on a chilly day!

For those of you I told there wasn't any milk in this recipe.. I don't know what to say.. I'm crazy. But the fact that it is largely broth based rather than cream based is still an improvement.. even if there is an entire bag of shredded cheese in it.. :) 

Cheesy Potato Soup

Borrowed, Adapted and Enjoyed from Farm Chicks in the Kitchen

Serves 6+

Ingredients

4 T. butter

1 cup diced carrots

4 cups chicken broth or veggie broth {low sodium!} 

5 cups of peeled, cubed and diced russet potatoes

1 Tsp. dried basil

freshly ground black pepper & sea salt

1/4 cup flour

1 1/2 cups milk {we used skim and it was just fine! it has so much cheese in it that it is plenty rich!}

8 oz sharp cheddar cheese, shredded (2 cups) = 1 bag

1) melt 1 T. the butter in a large stockpot or dutch oven, and add the carrots to saute until softened {about 4 minutes}. Add the broth, potatoes, basil, salt and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender, {about 20 minutes}.

2) meanwhile, melt the remaining 3 T. butter in a small saucepan. Stir in the flour and cook for 1 minute. slowly whisk in the milk and cook until slightly thickened - 2 minutes. Add the cheese and stir until melted and thoroughly combined. Pour the sauce into the soup gradually and stir until blended completely. 

Serve with a Spinach Salad and ciabatta rolls.

Enjoy!

And good news! It reaheats wonderfully! Kyle said its even better reheated! :)

What is your favorite winter soup recipe?

All for now,

Alexandra

Chicken Tomato and Spinach Paninis and Gazpacho Salad {Recipes #67 & 68}

November was an incredibly busy month for me! 

2 Craft Fairs, 2 Thanksgivings and multiple extra family gatherings.

Needless to say not a lot of time for blogging. 

Good news though for those of you keeping track, I only have 19 recipes left to meet my goal before 2013. 

I think I can make it.

If you are thinking that math doesn't add up... it's because I am more behind on the blogging portion.. 

Here are 2 more that were particularly good!

Chicken Tomato and Spinach Paninis

{borrowed, adapted and enjoyed from The First Real Kitchen Cookbook}

Serves 4 

Ingredients

4 Roma tomatoes

olive oil for brushing 

4 small boneless skinless chicken breasts (1lb)

1/4 cup butter

3 cloves of garlic, finely peeled and chopped

6 oz fresh spinach

8 pieces of crusty bread

8 slices of provolone (without added smoked flavor) or mozzarella cheese

1) Preheat grill, grill pan or Panini Press (if you are so lucky!) on medium high heat.

2) Halve and seed the tomatoes, then brush the tomato halves with the olive oil. Grill them over high heat for 2 minutes on each side or until soft. 

3) Flatten the chicken breasts between waxed paper and grill for 5 minutes on each side or until cooked through.

4) Meanwhile, melt 2 T of the butter in a frying pan over medium heat. Add the chopped garlic and cook, stirring frequently for a minute. Add the spinach and cook for 5 minutes, or until soft.

5) Spread butter on one side of each piece of the bread. Put the bread butter side down on a work surface. Place one slice of cheese on each piece of bread and top with chicken breasts. Place some spinach on top of the chicken and then top with 2 tomatoes each. Finally put another slice of cheese on top of the tomato and place the last piece of bread on top. 

6) Place the sandwiches butter side down on the pan and weight it tdown with a heavy pan or bowl. Cook the sandwiches for 3 minutes on each side or until the bread is golden brown and toasted. 

7) Slice the sandwiches in half and serve immediately with the Gazpacho Salad on the side.

Enjoy!

Tip: Use fairly thick slices of bread otherwise they my break during the flipping process creating extremely messy results {see picture below}. Still yummy though! :)

Gazpacho Salad

Serves 4

Ingredients

3 Roma Tomatoes

1 cucumber

1 red bell pepper

1/2 cup finely chopped red onion

2 cloves of garlic, peeled and minced

2 T fresh lemon juice

2 T olive oil

freshly ground black pepper and sea salt to taste

1) Halve and seed the tomatoes. Cut the halves into 1/2 inch pieces and place them in a bowl. Peel and cut the cucumber into similar sized pieces and add to the bowl. Halve, seed and chop the bell pepper into 1/4 inch pieces and put them in the bowl as well. Add the chopped onion and minced garlic also. Mix.

2) Put the lemon juice and olive oil in a bowl and whisk vigorously to combine, then pour over the veggies and mix with hands or utensil until combined. Season with sea salt and pepper and refrigerate until ready to serve.

Enjoy!

This was a nice fresh meal, Kyle and I decided that you don't really even need the chicken. The cheese & veggie combo was delicious! Seriously it was amazing! Its also a great way to use up LOTS of spinach that is about to go bad! We decided to try it veggie next time. The salad was also a nice alternative to our typical lettuce/spinach salads. It was really fresh and cool. 

What is your favorite panini or green salad alternative?

All for now,

Alexandra

Ranch Chicken {recipe #60}

This recipe was super easy and very yummy!

Ranch Chicken

 Borrowed, Enjoyed and Adapted From, Taste of Home Busy Family 

Favorites.

Serves 4.

Ingredients:

4 boneless skinless chicken breasts (we actually just used 4 halves and it worked out fine)

1/4 cup milk

1/2 tsp. minced garlic

1/4 cup flour

1 T. ranch salad dressing mix

1/8 tsp. pepper

1 T. olive oil

1 T. butter

1) Flatten chicken with meat mallet and set aside. In shallow bowl combine milk and garlic. In another bowl combine flour, salad dressing mix and pepper. Dip chicken in milk, then coat with flour mixture.

2) In a large skillet, cook chicken in oil and butter over medium heat for 6-8 min on each side or until no longer pink. We used a stainless steel skillet so ours got a little more done, but did not taste burnt. I am sure that either type of breading would be good.

I served it with a ciabatta roll and a baby spinach salad with ranch dressing. I also like to add grape or cherry tomatoes as well. Kyle loved this and even enjoyed the salad! :)

What is your favorite way to dress up a chicken breast?

All for now,

Alexandra

Ham and Cheese Biscuit Pockets {recipe #48}

I love The Katie Brown Workshop!

If you don't know her show, check out the link or look for her listings on your local PBS channel. 

She has the best ideas! I love her show so much!

Remember the orange cherry nut brownies? Her recipe!

Or the Mini Fritatas and Onion Herb Focaccia? Also her recipe!

This recipe, like the ones above does not disappoint!

Its easy and delicious!

Ham and Cheese Biscuit Pockets

I apologize for the slightly blurry picture!

Borrowed, Adapted and Enjoyed from: The Katie Brown Workshop

For the video of the recipe click here.

Serves 4

Ingredients:

3/4 cup of cubed cooked ham

1 1/2 cups of shredded cheddar cheese

1 package of refrigerated biscuits (or your own dough)

1 egg beaten with a little water

1) Preheat oven to 375 degrees F. Flatten out biscuits into thinner circles. Lay on cookie sheet.

2) Add the cubed ham and shredded cheese to the middle of each biscuit round. 

3) Pull up the biscuit sides and press the ends together to seal it up. 

4) Brush the beaten egg/water mixture on the outsides of the pockets.

5) Bake for 15-20 minutes or until golden brown on outside. You want it to look pretty brown otherwise the inside may be doughy.

I served mine with a simple spinach and cherry tomato salad with ranch dressing! Kyle loved them! :)

Enjoy! 

What is your favorite super easy dinner?

All for now,

Alexandra

Bierocks {Recipe #45)

For those of you who have never had a beirock or "runza" you are missing out.

These pocket sandwiches are super hearty, tasty and surprisingly EASY to make!

Beirocks

{borrowed, adapted and enjoyed from Country Woman magazine}

It said it yeilds 12 servings... but we cut it in half and it made 9! So .. proceed with caution! ... or hunger. :)

Ingredients:

Dough:

4 1/2 cups of flour divided

1/4 cup sugar

2 pkg (1/4oz each) active dry yeast

1 tsp. salt

3/4 cup milk

1/2 cup water

1/2 cup shortening

2 eggs

Filling:

2 lbs lean ground beef (90% lean)

2 medium onions chopped

4 cups chopped cabbage

2 tsp. seasoned salt

1 tsp. garlic powder

1 tsp. pepper

1) Put 1 3/4 cups of flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120 - 130 degrees Fahrenheit. Pour heated liquid mixture over flour mixture; add the eggs and beat with an electric mixer on low until blended. Change setting to high and beat for an additional 3 minutes. Stir in the remaining flour and knead the mixture until smooth and elastic, about 6-8 minutes. 

2) Grease a bowl and place the dough in it. Cover and let rise in a warm place for 1 hour. {if using rapid rise yeast, let rise for 30 minutes}

3) While dough rises: Brown beef and onions in a large skillet over medium heat. Drain once it is all free of pink. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.

4) Punch dough down (fun!) and divide into 12 portions and cover with plastic wrap. Work with one piece at a time roll into a 6 inch square and place a 3/4 cup of filling in the center of the dough. Fold over the dough and pinch edges tightly shut to seal.

5) Place filled pockets on a greased baking sheet. Bake at 350 degrees Fahrenheit for 18-20 minutes or until golden brown. Serve hot!

Enjoy!

Overall this recipe was delicious and really easy! Great for a chilly day! The true challenge will be figuring out what to do with the leftover cabbage... :)

What is your favorite bierock recipe?

All for now,

Alexandra 

Jambalaya {recipe #35}

Sometimes you just need a meal that is a little something out of the ordinary!

Why not try this jambalaya recipe to spice things up a little?!?

Jambalaya

{Borrowed, Adapted and Enjoyed from: Country Woman Magazine}

This recipe serves 9, so I am sharing the recipe cut in half. That's all the more food we need!

Ingredients: 

6 fully cooked sausages or one polish sausage, sized sausage{any kind, spicy, mild.. chicken etc}

1/2 lb chicken tenderloin cut into small slices 

1 T. olive oil

3 celery ribs, chopped

1 large onion, chopped
1 bell pepper

2 3/4 cups chicken broth

1 (14 1/2 oz) can of diced tomatoes, undrained

1 1/2 cups uncooked long grain rice

1 tsp dried thyme

1 tsp. cajun seasoning

1) In a large pot {we use our dutch oven} saute sausage and chicken in oil for 5 minutes. Add the veggies and saute again for 6-8 minutes.

2) Stir in broth, tomatoes, rice and spices.

3) Bring to a boil. Reduce heat and cover. Simmer for 15-20 minutes or until rice is tender. Make sure to stir often so it doesn't stick to the bottom!

4) Let stand for 5 minutes! Its HOT! :)

Enjoy!

What is your favorite recipe to spice up your weekly menu?

All for now,

Alexandra

*this recipe is also wonderful for mardi gras season!*

Breakfast Burritos {recipe #34}

One of the simplest, tastiest meals you can make is breakfast for dinner. 

Often times when I forget to clean the crock pot or if I have an evening exam, breakfast is my go-to dinner solution. 

Breakfast burritos are something that my dad makes a lot at home. I always loved that for breakfast, so why not make it for dinner.

Here is the "recipe" that Kyle and I use.

Breakfast Burritos

Ingredients:

Eggs - we use 3-5 depending on how hungry we are

a splash of milk

a sprinkle {to taste} of cajun seasoning

a handful of chopped veggies {onions, bell peppers, mushrooms..}

butter or oil

hashbrowns {eye ball it}

cheddar or jack cheese {shredded}

*note* We don't usually add meat because it doesn't seem necessary, but if you want to add cooked sausage or bacon it also works well. We just use whatever we have on hand, which is typically chopped veggies :)

Equipment:

Griddle pan

Instructions:

1) Warm griddle pan and add oil or butter. When it melts add hashbrowns {season if desired} to one side and veggies to the other. {or cook all together}. 

2) Meanwhile, beat eggs, seasoning and milk together. When hashbrowns and veggies are cooked, add the egg mixture and cook as you would scrambled eggs.

3)When eggs are done add cheese to the top, turn off the heat and let it melt.

4) Add egg mixture and potatoes to warm tortillas. Serve with salsa of choice. {you could also serve with guacamole or sour cream}

Enjoy!

What is your favorite quick breakfast recipe?

All for now,

Alexandra