Once a year I do a round-up of the best recipes I’ve posted during the previous year. It’s fun doing this post. Not only do I enjoy looking back over the myriad of recipes I’ve tried (everything from soup to nuts, as they say), but I’m reminded how much I loved these dishes and wish that I’ve made them more times since. Also, I like looking at the photos I took – analyzing them from a distance now – wondering if I could have taken a better angle or color combination. I continue to hope that my photography has improved. In the photo above you can see my post list. When I create a post I actually hand write the title on these sheets, so I can keep track. Eventually I transfer them to an Excel file that I created some years ago. Next to some of the entries is an asterisk – those are the “best of,” the ones that are on the list below.
APPETIZER: Corn, Green Chile and Cheese Dip. This one I have made several times this year. It’s an awesome dip to take to a gathering – it makes a lot. It’s a hot dip (containing corn, green chiles, a ton of cheese, and mayo to hold it together) and you use scoop-type tortilla chips to eat it.
APPETIZER (or a CONDIMENT): Tomato Jam. Oh, gosh, is this stuff good. As I’m writing this, I still have a small container from when I made this 6 months ago, and it’s just fine. It’s wonderful on meats – like steak or grilled chicken. It’s also good on top of cream cheese as a dip thing. Make this in the summer when you have good-tasting heirloom tomatoes. Would also make great gifts.
SALAD: Roasted Carrot, Feta and Arugula Salad – This salad was so different with the roasted carrots as the star attraction. The arugula and carrot combo was just delish. If you can find the multi-color carrots, all the better.
SALAD (SIDE DISH): This one I made oodles of times over the summer when corn was in season. Corn, Tomato and Scallion Salad. It’s truly a simple salad but a five-star one in my book. Great for a summer barbecue.
SALAD: I created this salad using my old Panzanella Salad recipe as the base, but made several changes to it – like adding cucumber and fresh mozzarella to it, and some arugula too. It was just fantastic with a summer barbecue. So I renamed it Summer Grilled Panzanella Salad.
SOUP: I just made this again a couple of weeks ago and loved it just as much as I did the first time. Crockpot Chicken Enchilada Soup. Exceedingly easy to make and just requires chopping up some garnishes (cheese, cilantro, tortilla chips) to round out the dish.
SOUP: Traditionally Soupe au Pistou is an all-veggie and bean soup. I added some chicken to mine just to get a little more protein. This soup is such a winner. Hearty and soul-warming. Not that hard to make, really. Worth the effort. Left overs can be frozen.
SAUCE, DRESSING or CONDIMENT: You could use this for just about anything at all – Sweet and Spicy Horseradish Dressing. It can go on a salad, on veggies, as a condiment for beef or pork. It’s mellow, so don’t be put off by the horseradish, thinking it resembles the stuff restaurants serve on prime rib. This is sophisticated stuff – easy to make too.
SAUCE (or SALSA) or CONDIMENT: Such an odd name – Little Girlie’s Green Sauce. You’ll have to go read my post about it. It was a wonderful sauce (or almost salsa) to serve alongside grilled meat. It makes a lot (next time I’d make half). Mostly it’s avocado.
VEGGIES/SIDES: After years of trying other kinds of cooked red cabbage, this is now my go-to recipe for Braised Red Cabbage and Apples. Although not difficult at all, it does require a couple of hours of slow simmering to reach its peak of perfection. Wonderful with grilled sausages or a pork roast.
VEGGIES/SIDES: I’m a real sucker for Brussels sprouts in almost any way, shape or form. This one was so different (shaved into a slaw and cooked), but won the hearts of all the eaters at our table. Brussels Sprouts Slaw with Mustard Butter.
VEGGIES/SIDES: I made this up based on something we’ve had at a local restaurant. Grilled corn is dipped into a chipotle seasoned mayo, then rolled in crumbled cotija cheese. Off the charts delicious. Particularly wonderful when corn is in season! Mexican Street Corn.
VEGGIES/SIDES: Such an interesting and different way to make green beans. Well worth the effort, although it does have a myriad of ingredients in it, topped off with some slivered almonds. But it’s the sauce (which includes some crème fraiche in it) that makes it. Also there’s some heat in these Feisty Green Beans.
MUFFINS: Gosh were these delicious. I still have 4 of them in the freezer. Chocolate Orange Muffins, loaded with orange flavor (zest) and some chopped bittersweet chocolate. They’re best right out of the oven.
CHICKEN: Definitely I need to make this again. The very best roast chicken I’ve ever made – Thomas Keller’s Roast Chicken and Vegetables. The most moist and tasty ever. Good for a Sunday dinner. The veggies are so good having soaked up some of the drippings!
CHICKEN: By far the best chicken curry I’ve ever made – Murgh Korma (Creamy Chicken Curry). Not hard to make, either.
FISH: Salmon with Leeks, Maple and Orange Sauce. Leeks are such a great flavor enhancer. I should use them more often. This would be a great company dinner entrée, and it’s not all that hard, either.
CHICKEN: I’m always on the lookout for different ways to make chicken breasts, and this one was a real winner – good enough for guests too. Spicy Chipotle Baked Chicken Breasts with Panko Crust.
SHRIMP: Risotto is not something I make very regularly because of all the stirring required. I think I made this for a company meal, and it was hard keeping up the stirring routine. But oh was it ever delicious. A Phillis Carey dish, and worth every calorie and stir. Risotto with Avocado Tomato Salsa and Shrimp.
CAKE: This one was fun – making a yellow cake from scratch that has the same tenderness as a boxed mix. It succeeds. Classic Yellow Cake with Fudge Frosting.
CAKE: Rhubarb is also a favorite of mine. Wish I grew some. Fern’s Rhubarb Cake is so moist and tender – it’s worth finding rhubarb just to make this. Not too sweet, not too tart, either.
DESSERT/CAKE (Sponge Pudding Cake): If you’re a chocolate fan, well, I hope you tried this recipe. It ticks all my buttons for chocolate – rich, warm, silky, bursting with flavor. It’s a pudding cake – one of those cakes that kind of makes its own sauce as it bakes. Sticky Chocolate Sponge Pudding.
ICE CREAM: And last but not least, if you don’t have a source for wattleseed (a spice indigenous to Australia) you may have to pass this one by. I adore this stuff and reserve it for a very special treat. Wattleseed is not available here in the U.S. but you can order it from Australia. Wattleseed Ice Cream.
That’s it for 2012.

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