the best of 2011: recipes

Ina's lettuce-free Greek salad

Now that I've had nine full days of 2012 to effectively sit down and collect my food-related thoughts, I'm ready to share my favorite recipes from the previous year. (You can also take a peek at my 2010 list or my entire recipe archive.) With the added time suck that is Pinterest, it's easier than ever to find fabulous ideas to get a little crazy in the kitchen. Yet, these are the recipes that wowed me upon first bite and called me back again and again, and they range from easy (three ingredient slow cooker pulled pork, y'all!) to a titch bit more complicated (multi-step, but totally worth it, quiche). But, let's get serious, I would never recommend anything too complicated to you. Because I would never make it myself.

So, here we go! My favorite fifteen recipes of 2011. Most of them have previously been posted on the blog, so follow the links to pictures, recipes, and of course, my very necessary commentary.

And, just so you know, my parents got me an ice cream maker for my recent 32nd birthday. I can't wait to whip up some fro yo in the dead of winter! Stay tuned.

1 Three-Cheese Artichoke Dip [recipe courtesy of Paula Deen]
Anytime my husband says, "That's a keeper!" I know it's a recipe to behold. Those comments don't come easy.

2 Edamame Hummus [recipe courtesy of Clare Robinson]
I bought the beautiful cookbook, 5 Ingredient Fix, last spring, and made the edamame hummus for a girls' night snack. It's a great alternative to chickpea hummus, 'cause if you're like me, at this point, you've eaten enough "regular" hummus to kill a small horse.

3 Antipasto Pasta Salad [recipe courtesy of Cuisine at Home]
Take a typical antipasto platter and throw all of those ingredients in a bowl. Duh! What's not to love?

4 Greek Salad [recipe courtesy of Barefoot Contessa]
The best part of any salad is usually everything but the boring lettuce. I'm glad Ina and I are on the same page.

5 Autumn Chopped Salad [recipe courtesy of Espresso and Cream]
Combining oodles of fall ingredients that I hold so dear to my heart, this salad is a new twist on the familiar.

6 Hot and Sour Soup [recipe courtesy of Cuisine at Home]
I love takeout hot and sour soup, but sometimes, I'm not quite sure what I'm eating. Seriously, what's that gooey black stuff? This recipe combats the mystery and provides you with enough servings to last for days.

7 Brussels Sprouts with Bacon and Apples [recipe courtesy of Little Pink Monster]
There's nothing better than some quick and easy roasted veggies. Unless you add bacon and then contrast the saltiness with apple. And this recipe does just that.

8 Caramelized Onion and Mushroom Quiche [recipe courtesy of The Joy of Cooking]
Of course, you can customize any quiche to include the ingredients you prefer, but the caramelized onion and mushroom combo is the bomb, and I don't even say "the bomb" in real life. Only in blog life.

9 Goat Cheese, Pancetta, and Mushroom Risotto
Risotto always seemed a little daunting to me, until I tried this recipe that came highly recommended by my friend, Nikki. It is freakishly good. Promise me you'll try it. Pinkie swear!

-5 cups low sodium chicken broth
-10 ounces cremini mushrooms
-3 tbsp. butter
-1 medium onion, diced
- 1/2 cup pancetta, diced (4 ounces)
-1.5 cups Arborio rice
-1/2 cup dry white wine
-1/2 cup grated fresh parmesan cheese
-3/4 cup goat cheese (3 ounces)
-1/4 cup fresh chives, chopped
-1/2 tsp. kosher salt
-1/4 tsp. fresh ground pepper

1. In a medium saucepan, bring the stock to a boil over medium-high heat and keep warm over low heat.
2. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion, mushrooms and pancetta and cook until the onions are tender but not brown, about 3 minutes.
3. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
4. Add ½ cup of warm stock and stir until almost completely absorbed, about 2 minutes.
5. Continue with remaining stock, adding ½ cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.
6. Remove the pan from the heat. Stir in the parmesan, goat cheese, chives, salt and pepper. Allow to sit for a few minutes before serving.

10 Slow Cooker Pulled Pork [recipe courtesy of Tablespoon]
Three ingredients + one crock pot + several hours = delectable pulled pork. It's magic.

11 Grilled Tuna with Pineapple Chipotle Salsa [recipe courtesy of Paula Deen]
So addictive! So healthy! Did I just use those two adjectives to describe the same recipe? Yes, yes I did!

12 Pumpkin Bars [recipe courtesy of Paula Deen]
Topped with cream cheese frosting (my favorite!), Paula's pumpkin bars make me weak in the knees.

13 Rhubarb Cobbler [recipe courtesy of The Pioneer Woman]
The perfect combination of sweet and tart, this rhubarb cobbler is deceptively easy to make. 

14 Pumpkin Pie [recipe courtesy of Paula Deen]
My father-in-law told me that this was the best pumpkin pie he's ever had. So, I'll just leave you with that.

15 Lemon-Mint Cake with Lemon Syrup [recipe courtesy of Giada De Laurentis]
The light flavors of the lemon and mint make this cake perfect for spring and summer when chocolate feels like...a little much.