Best Recipes of 2011

It's that time again...

a time for me to reflect...

 on all the grub I cooked up in 2011.

These are my favorites!



Carne Guisada

My most popular post this year and some mighty fine eating!

Baked Oatmeal with Banana and Blueberries

About the only way I will eat oatmeal...besides cookies.

Pan-Fried Chicken Breast with Walnut Aillade

From my culinary hero...Clarissa Dickson Wright!

Pretzel Toffee

A recipe I stole from Linda @ My Kind of Cooking.

Fried Okra with Sriracha Ranch Dipping Sauce

An updated southern classic.

Pork Tenderloin with Maple Dijon Glaze

Everyone needs a good pork tenderloin recipe...This is it!

Cypress Inn Bran Muffins

A local Tuscaloosa restaurant recipe.

Roasted Asparagus and Red Onion Quesadillas

Simple...Healthy...Delicious!

Poblano Mac and Cheese

So Good!

Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo

 Making it 2nd appearance on the list!

Wishing you all the best in 2012!

Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo Sauce

Now with nearly two years of blogging under my belt (blog anniversary Jan.1), there are still some things about blogging that baffle me...like those obsessive comment people...commenting on like 300 blogs everyday, leaving the most stupid comments...actually sometimes leaving everyone the same comment..."Yummy!"...Get a life people!!!  Now don't get me wrong I appreciate every comment I receive...I just don't get all that.  If you're a fellow food blogger you know what I'm talking about. 

Another thing that leaves me baffled...You can't seem to predict what posts are going to be popular and what posts are going to be duds not popular...none of my posts are duds...cause I did enjoy eating the food, photographing it, and writing about it...But you know what I mean.  I can think of one post in particular it's like 2 sentences and a recipe...ten minutes to cook...ten to write...something I never thought would be popular...and if I had a dollar for everyone who looked at it...I might not have to work for a few years.  Then other posts...like when I first posted this recipe...that sort of just fizzled...and this is like one of my favorite things to cook EAT!

So No...I'm not really recycling a post...just giving a great recipe a second shot...maybe you missed it.  Actually this was a request by our dinner guests (see it's that good and it's easy) and since I photograph nearly everything I cook...an easy new/old blog post.

I've been making this for years now...Years ago, I got set up on a blind date by a friend...terrible experience!!!  But we went to an Italian restaurant...I ordered something very similar to this...This is my version of that dish...so something good did come from that date.

Yes, it does start with two jars of Alfredo sauce...You embellish it enough that no one will even dare think that it came from a jar.

Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo

1 & 1/2 lbs mild Italian sausage

1/2 lb Crimini mushrooms, sliced

3 tbs chopped fresh rosemary

2 15-oz jars Alfredo sauce

1 lb angel hair pasta

8 oz shredded mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese

olive oil

kosher salt & freshly cracked black pepper

Remove the sausage from the casing and cut into bite sized pieces.  Then in a large skillet over medium heat, add 2 tbs of olive oil and brown the sausage.  Remove the sausage with a slotted spoon and set aside.  Add the mushrooms and saute until tender.  Season the mushrooms with salt & pepper and add 2 tbs of the chopped rosemary.  Add both jars of Alfredo sauce; bring to a simmer.  Meanwhile cook the angel hair pasta in salted water.  The pasta needs to be slightly undercooked, so cook one minute less than the directions on the package recommend, about 4 minutes.  Drain the pasta well and add to the sauce.  Toss the pasta till coated; pour into a buttered 13x9-inch baking dish.  Top the pasta with the sausage then the cheese; scatter the remaining rosemary over the top.  Bake at 350 degrees for 25 to 30 minutes, until bubbly and the cheese is melted.  Then if you like put under the broiler for just a minute or so until the cheese starts to brown.

Strawberry Lassi

This is absolutely one of my favorite things in the world...I could drink glass after glass...It's not too thick...not too frozen...it's just right...and it's not just your average strawberry smoothie...it has a little secret ingredient...cardamom.

Strawberry and cardamom may not be one of the classic pairs...like peanut butter and jelly or chocolate and mint, but it is one of my favorites.  After I first tasted them paired I became obsessed...searching for recipes combining the two.  The simplest and one of my favorite treats is dipping fresh strawberries into a bowl of sugar with just a little cardamom mixed in.  Nearly as simple and just as delicious is this lassi.

And for a quick lunch today I had a strawberry lassi the most delicious lassi ever and a naan pizza...another great combination.

Strawberry Lassi

adapted from Gourmet April 2005

1 lb fresh strawberries, trimmed and halved (thawed, frozen strawberries are fine)

1/2 cup sugar

rounded 1/4 tsp ground cardamom

2 cups plain yogurt (whole-milk or low-fat)

1 cup ice cubes

Puree strawberries with sugar and cardamom in a blender until smooth.  Add yogurt and ice, then blend until smooth again.

Makes 4 servings.

Spinach Smoothies - Green Smoothies

 Spinach, Banana, Mango, Orange Juice Smoothie

Some things sound much worse than they really are...This is one of them!  I know the idea of blending spinach into your smoothie may sound disgusting, but spinach really doesn't change the flavor of your smoothie...only the color...Plus it gives a big punch of nutrition to your smoothie.  I promise you can't taste the spinach!

Now you don't have to use spinach...any green will do, but spinach has the mildest flavor...Romaine lettuce is also very mild...but try spinach first...And a word of warning beet greens and collards don't make for a delicious smoothie.

OK, If your still reading then I guess you are not totally grossed out...but maybe you are thinking you could never drink anything that color...well you could drink it in the dark...or you could add some berries...well strawberries or any red berrries don't really help with the color...they sort of make it a icky brown color...see below...

Spinach, Banana, Strawberry, Pineapple Smoothie

But blueberries do the trick and make purple smoothies...actually looks like a normal smoothie...would be a great way to get some greens into your kids diet without them knowing it.

Spinach, Banana, Blueberry, Milk, Yogurt Smoothie

Now I drink one of these smoothies every morning...and every morning it's different...So no, I don't follow a recipe...and you don't have too either...Make your spinach smoothies however you like...The recipe below is just a guideline.

Spinach Smoothies

2- handfuls baby spinach

2 cups liquid, fruit juice or milk

1/4 cup yogurt, optional

1 cup frozen fruit of your choice

2- frozen bananas

sweetener, to taste (I use honey)



Add the ingredients in the blender beginning with the spinach and liquid, frozen ingredients should be added last.  Blend until smooth.



Makes 2 smoothies

Note:Not all blenders are equal. If yours can't get the job done, try blending the spinach and liquid first then add the frozen ingredients.

Peanut Butter Banana Dog Treats

Merry Christmas!  Hope you all are enjoying the holiday surrounded by your family and friends.  This year we did a little traveling to see family...Christmas Eve in Tuscaloosa and Christmas Day in Odenville...and the pups wanted to send a gift along to their friends...Santa Fe, Daisy, and Max.  So I figured homemade treats would always be appreciated...and what dog doesn't love peanut butter.  I made a triple batch...since we were sharing. 

Homemade Peanut Butter Banana Dog Treats

adapted from Whole Foods Market

1 ripe banana, peeled

1 cup oat flour (whole wheat would work too)

2/3 cup rolled oats

3 tbs peanut butter

1 egg, beaten

Preheat the oven to 300 degrees.  Put the banana in a large bowl and use a spoon or potato masher to mash it thoroughly.  Add the oat flour, oats, peanut butter and egg; stir well to combine.  Set aside for 5 minutes.  Roll the mixture into 24 balls, using about 1 tbs of dough for each; transfer to a large baking sheet lined with parchment paper.  Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2 to 2 inch) coin.  Bake until firm and deep golden brown on the bottom, 40 to 45 minutes.  Let cool completely.

Note: It is best to store these in an airtight container in the refrigerator or in the freezer...just be sure to thaw before giving to your pup.

And a few holiday pictures of our dogs...

Emmy admiring the Christmas tree...

Poor Sampson wondering why I put a wreath over his head...

And Mermont really didn't get into the picture thing...

A Christmas Poem From the Dog

author: Unknown



Eyeing hydrants, digging holes,

Drinking from the toilet bowls...

Playing games of "tug-o'-war,"

Putting scratch marks on your door...

Rolling over, playing dead,

Getting dog hair on your bed...

Scaring folks who bring the mail,

Chasing cars, as well as tail...

Barking, begging, heeling, howling

And also, on occasion growling...

Romping through a field of grass,

Sneezing, snoozing, passing gas...

Sniffing everything I see,

Peeing on the Christmas tree...

Woofing, wagging, chomping, chewing...

These are things I sure love doing!

(But I'll try not to do that tree thing...)

Happy Holidays! 

Three Meat Baked Rigatoni

I'm one of those people who loves grocery shopping...I go nearly everyday...I know I'm weird...I usually don't have a list or even an idea of what I'm making...usually I just come home with some random ingredients and throw it together with what I bought on a previous trip.  Since I'm there so often...I'm always up on the sales...know the cashiers by name...they always ask what I'm cooking.

So when I heard a man was murdered at a local grocery store...I was a little concerned...turns out it wasn't a store that I ever shop at, but it was close by...a butcher at the store stabbed the meat manager to death...People really are crazy...and this is so sad...OK, I really don't know why I'm telling this...guess it's just on my mind...forgive me and let's get back on track.

Raise your hand if you like baked pasta dishes?

Raise your hand if you like Meat Lover's Pizza?

If your hand went up twice...then you really need to cook this...or just stop by...I still have leftovers.

Three Meat Baked Rigatoni
adapted from Cooking with Paula Deen Nov/Dec 2011

1 lb ground chuck
8 oz diced ham
1 cup quartered pepperoni slices
1 cup chopped onion
1- 24 oz jar pasta sauce
1- 14.5 oz can diced tomatoes with basil, garlic, and oregano
1 tsp Italian seasoning
1/4 tsp crushed red pepper
3 cups shredded Italian 6-cheese blend, divided
1 lb rigatoni

Preheat the oven to 350 degrees.  Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.  In a large skillet, cook ground chuck, ham, pepperoni, and onion over medium heat  until beef is browned and crumbly; drain well and return to skillet.  Add pasta sauce, tomatoes, Italian seasoning, and crushed red pepper.  Add 2 cups cheese, stirring until cheese melts.  Meanwhile cook the rigatoni according to the package directions and drain.  Combine the beef mixture and rigatoni.  Spoon into the prepared baking dish.  Bake for 30 minutes.  Sprinkle with remaining cheese and bake for an additional 10 minutes.

Peppermint Swirl Bark

It's funny how a month ago I couldn't wait for Christmas to get here...but it's only a few days away...and I wish we could put it off a few more days...I still have gifts to wrap...gifts to buy!..cookies to bake...candy to make...But ready or not it's almost here.

And I had to squeeze in some peppermint bark...since it is one of those things that you can should only make at Christmas time...and this candy cane colored bark sure is festive.

Peppermint Swirl Bark

adapted from Cooking With Paula Nov/Dec 2011

2- 16 oz packages vanilla flavored candy coating

1 tsp peppermint extract (I used McCormick)

3/4 cup red candy coating wafers (like Wilton)

3/4 cup crushed peppermint candy

Line a jelly roll pan with parchment or wax paper.  Melt each package of vanilla flavored candy coating in the microwave according to the package directions; add 1/2 tsp peppermint extract to each package, stirring to combine.  Spread on to the prepared pan.  Melt red candy coating wafers according to package directions.  Drop by the tablespoonfuls onto mixture in jelly roll pan; swirl with a fork.  Sprinkle with the crushed peppermint candy.  Chill peppermint bark for 2 hours or until firm.  Break into pieces.

Note: Peppermint candy can easily taste more like a cough drop with too much peppermint flavoring.  The strength of peppermint extract varies with brands so it is best to add a small amount; taste and add more if necessary.

And I would like to share with you a few of my favorite ornaments from our tree...now I would say 99% of the ornaments on tree were handmade by us, using vintage ornament kits...The kits were hard to find and some of them pricey...and you can not even imagine how long it took to complete some of them...So to us they are priceless!

This one is my favorite...It's a panda riding a horse...

I wonder who dreamed that up.

A little wood stove...

I will never forget making this ornament...It hurt my fingers so bad to

push the pins through the hard plastic...

I love this clowns fuzzy hair...

aww...I love them all!

Wishing you all a happy holidays!

Butterscotch Chip Drop Scones

It's beginning to look a lot like Christmas...Everywhere you go...Even sounds like Christmas...Today I got a free trumpet concert from a junior high kid, practicing his trumpet a few houses down...Normally it's annoying, but nothing gets you in the Christmas Spirit like hearing Frosty the Snowman ten times in a row.

And with the Christmas Spirit...comes baking...actually I have done more baking this past month than I have done all year long...and I've really been enjoying it...I might need to start  doing more baking year round.

And these scones...were a real treat!  They were the best scones I ever made...and drop scones are so much easier than the usual rolling and cutting.

I used my trusty Magimix to cut the flour and butter together, but you could used a pastry cutter or even your fingers.

Butterscotch Chip Drop Scones
adapted from Bon Appetit October 2004

2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tbs baking powder
3/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 oz)
1/2 cup (or more, if needed) chilled whipping cream
1 large egg

Preheat the oven to 400 degrees.  In the bowl of a food processor pulse the all purpose flour, sugar, baking powder, and salt until just combined.  Add the chilled butter; pulse in the food processor until it resembles coarse meal.  Dump the flour mixture into a mixing bowl.  Mix in the butterscotch chips.  Whisk 1/2 cup cream and egg in a small bowl to blend.  Gradually add the cream mixture to the dry ingredients, tossing with a fork until dough comes together in moist clumps.  Add more cream by teaspoonfuls if the dough is dry.  Drop dough by 1/4 cupfuls onto a large rimmed baking sheet, spacing apart.  Bake scones until golden brown and tester inserted into the center comes out clean, about 18 to 20 minutes.  Serve warm or at room temperature.

Makes about 14 scones.

Muddy Buddies Chex Mix

Today was spent making little goodie bags for the neighbors for Christmas...full of all kinds of goodies...snack mix, clementines, candy, cookies, and my favorite Chex mix...I know this Chex mix goes by a few names, I've heard it called Reindeer Poop, White Trash...but the recipe on the box of Chex calls it Muddy Buddies...whatever you call it, I love this stuff...and it's so easy to make...and since I'm sort of hung up on step by step photos, here goes...

Microwave the chocolate chips, peanut butter,

and butter.  Stir in the vanilla.

Pour over the cereal and mix until combined.

Coat with powdered sugar and spread out on wax paper to cool.

Muddy Buddies Chex Mix

9 cups Chex cereal (I used Rice Chex)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter (1/2 stick)
1 tsp vanilla extract
1 1/2 cups powdered sugar

In a large bowl, measure the cereal; set aside.  In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on High 1 minute; stir.  Microwave  about 30 seconds longer or until the mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over over cereal; stirring until evenly coated.  Pour into a 2-gallon resealable plastic food storage bag.  Add the powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Chocolate Andes Mint Cookies

Lately I've become obsessed with cake mix cookies...They are just so easy and I love their chewy texture...and I bought about ten boxes of cake mix that were on sale.  If you like chocolate and mint, you will love these cookies.

Only 4 ingredients...easy enough!

The hardest part...unwrapping the candies. 

Try not to eat any (or buy 2 packs), we are using the whole pack.

 Mix the dough...Flatten a small piece in your hand

and fully cover the mint with the dough.

Bake...Cool on wire racks...and ENJOY!

Chocolate Andes Mint Cookies

1- 18.25 oz box Devil's Food cake mix

2 eggs

1/3 cup vegetable oil

1- 4.67 oz package Andes Mints (28 pieces), unwrapped

Preheat the oven to 350 degrees.  Mix together the cake mix, eggs, and vegetable oil.  Scoop out just enough dough to cover the mint, about a tablespoon.  Slightly flatten the dough in your hand and wrap a Andes Mint in the center, make sure the mint is covered entirely.  Place onto a baking sheet and bake for 8 to 10 minutes.  Place on wire racks to cool.  Makes 28 cookies.

Note: Did you know not all cake mixes are the same size?  For this recipe you need a 18.25 oz mix.



These cookies are wonderful made with Rolos too...Chocolate Caramel Rolo Cookies.

Vegetarian Black Bean Chili

First let me say, It's not chili weather here...It should be, but it's not.  Actually all week I've been running around town in shorts.  I know it's weird to be Christmas shopping in shorts, but it's in the 70's here.  So not chili weather, but mother nature never seems to cooperate with my appetite...and I've been craving chili.

Now there was a time when I felt chili without meat was just a pot of beans, then I tried this recipe.  It's warm, thick, spicy...all the things chili should be.  So if you have doubts about chili without meat, try this recipe...It might just change your mind.

And if you do live in one of those places where it's twenty degrees tonight...bundle up and make a pot of chili.

Vegetarian Black Bean Chili

adapted from Bon Appetit September 2004

3 tbs olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell pepper (about 2 medium)

6 garlic cloves, chopped

2 tbs chili powder

2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp cayenne pepper

3- 15 oz can black beans, drained, 1/2 cup liquid reserved

1- 16 oz can tomato sauce

In a large pot over medium-high heat, heat the oil.  Add the onions, bell pepper, and garlic; season the vegetable with salt and pepper.  Saute until the onions soften, about 10 minutes.  Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes.  Mix in the beans, the reserved liquid, and tomato sauce.  Bring chili to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes.  Season to taste with salt and pepper.  (If you prefer your chili a little thicker, just give it a quick mash with a potato masher.)

Serve with chopped fresh cilantro, sour cream, grated cheese, chopped green onion, and tortilla chips.