Best of 2008...

I debated whether or not I should do this and in the end decided that I wanted to show case my top 10 favorite recipes from the past year! These are my favorites. Not necessarily the most popular ones but ones that I really loved and have made over and over again and have become family favorites. It was also really fun to look back and see how my blog has evolved in the year and half (411 posts) that I have been blogging.

Hope you enjoy...

Souvlaki

I found this perfect recipe for Souvlaki on my good friend Peter's blog Kalofagas-Greek Food and Beyond. Not only is this an incredible recipe but through the year Peter has become a very good friend of mine. When I was on vacation over the summer Peter very graciously took me and my family on a whirl wind tour of my hometown through his eyes. Great person, great friend and incredible blog!!!

Lemon Chicken Scaloppini

This has become one of my families favorite meals. Served with rice the sauce is perfect for it. It is a perfect balance of sour and savory. Love this dish! Thanks The Food Channel!

Greek Stuffed Peppers

This was another recipe of Peter's from Kalofagas-Greek Food and Beyond. I was very hesitant to try this one as it has mint and dill in it. 2 things T. hates but I went ahead and everyone loved it!!! Even my tomato hater!

Pomegranate Lemon Bars

These came to be with a pomegranate that had been tagged for something else that I never got around to making. Oldest daughter was home sick and I thought this would make for a nice treat for her. Turned out wonderful and can't wait to make these again! I also needed to make something for some pics that I needed taken for an interview that I did with the fine folks at Capessa.com. Jo from the Adventures of Kitchen Girl has the links embedded in a great post she wrote about me!!! Thanks again Jo!

Pasta with Squash and Prawns

This is an incredible recipe that is nothing like you wold expect it to be. It is made with butternut squash as the sauce! We eat this quite regularly as it is one of my favorite ways to eat squash!!!

Sunshine Citrus Marinade

This is a very, quick and flavorful marinade to help you jazz up that mid week grilled or broiled chicken. It is one of my most searched recipes and is one that I keep coming back to again and again.

Homemade Fig Preserves over Brie

This was a surprise hit. I had been to Whole Foods and had sampled their version of Fig Preserves over Brie. I figured I could make it myself. Guess what? I did and it was really, really good!!!

Beer Battered Squash Blossoms

I had never had squash blossoms so this was a huge treat for me. I loved them. These a zucchini blossoms which are the easiest to get. All you do it clean them up and whip up this real simple beer batter and fry them gently and munch away! We all love these!

Split Pea Soup (vegetarian)

My family is filled with pretty hard core omnivores with meat playing a very strong role in the diet. Over the past year this has changed...a lot! One of the ways that I did this was to make the vegetables the main attraction of the meal. I have also incorporated many vegetarian dishes into our meals. This one for Split Pea Soup is one of our favorites and most requested from all of them! I found this on Heidi Swanson's Blog - 101 Cookbooks

And last but not least...

Homemade HOT Sauce


I made this for T. for his Christmas gift this year. I had no idea when I made it what a huge success it would be. He loved it and I loved the fact that I could play around with the recipe of he didn't like it. Adjust the vinegar to make is less so, add more or less heat. Possibilities are endless. I go this recipe from Caron's blog To Market, To Market with San Diego Foodstuff and was so happy with it!!!

Honorable Mentions:

Grass Fed Arm Roast, Cooked Slow and Low

Oven Roasted Beets

Pico de Gallo

Homemade Taco Seasoning

Peanut Butter Bars

Homemade Blue Cheese Dressing

Hope you enjoyed this roundup of my favorite Top Ten recipes from 2008!

I have loved my first full year of blogging. And it was made all the more wonderful by the incredible food bloggers that I have had the chance to meet and get to know. I would be hard pressed to believe that there was another group of people out there that are more supportive, friendlier and more helpful than food bloggers. Special thanks goes out to:

Kelly
Annie
Ben
Jerry
Peter
Jenn
Val
Jo
Jill
Sandy
Andrea
Elle
Nikki
Courtney
Lori

If I missed anyone I am incredibly sorry...

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Cilantro Pesto

Look at that beautiful, vibrant green color! Can't you just imagine it on a big plate of black beans and rice???

It is nearing the end of my CSA box week. Because of the holidays I have been picking up on Tuesdays. I looked in my fridge today and panicked. One of my friends is out of town and has gifted me her box. That means I have double the food coming and with New Years and all coming not too many veggies get eaten. I planned dinner to get rid of the bulk of it. I have salad greens and peppers left but I had some cilantro that I had no idea what to do with.

I started searching through my cookbooks and hit the Mark Bittman - How to Cook Everything Vegetarian and I found exactly what I was looking for. Cilantro Pesto. Let me tell you about this stuff. It is incredible. If you love cilantro like I do there is nothing better except for pico de gallo heavy on the cilantro. It was strong and filled with all the flavor that I love. Green and fresh. The garlic gave it a nice bite and I can just imagine this drizzled on tacos or nachos or topping some black beans and rice!!!

I made a double batch so that I didn't waste any of my cilantro and plan on freezing it. T. came home and tasted it for me and immediately got out the tortilla chips and started eating it by the chip load!

Cilantro Pesto - How to Cook Everything Vegetarian, by Mark Bittman

Ingredients:

2 cups loosely packed fresh cilantro
salt
1 clove garlic
3 Tbsp neutral oil, like corn or grapeseed (I used canola and it was great)
1 Tbsp freshly squeezed lime juice

Directions:

Combine the cilantro with a pinch of salt, the garlic, and the oil in a food processor or blender. Process and scrape down the sides of the container if necessary.

Add the lime juice and blend for a second; add of little water if necessary to thin the mixture, then puree.

Taste and adjust the seasoning. Serve or cover and refrigerate for up to a couple of days or freeze for future use.

To freeze this I place it in a ziploc freezer bag and press flat. Make sure all of the air is out of the bag to prevent freezer burn. Freezing it flat makes it easier for you to break off chunks as you need or want it!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Homemade Hot Sauce

See those little seeds of fire??? He really, really liked it!

About a week before Christmas I saw this recipe on To Market, To Market with San Diego Foodstuff. I immediately decided that this was what I was going to make for T. for his Christmas gift. We had decided not to exchange presents this year but this didn't really count...

I searched all over town for the correct pepper's. I was suppose to have Chili Arbols but I could not find them anywhere so I decided that I would just make this with some dried habaneros that I was able to find. Now get this...on the day I was planning to make them I got a wonderful gift box in the mail from my friend Jerry over at Cooking...by the seat of my Pants. It was filled with all sorts of wonderful things and imagine my surprise to find a small bag filled with about 1.5 ounces of dried chili arbols!!!! Sorry Jerry, the salsa recipe sounded great but I NEEDED these!

The only change I did make to this was to add 1/2 ounce of dried habaneros. T. likes REALLY, REALLY hot stuff.

He tasted it Christmas morning and deemed it better than any of the 20 or so bottles that we have on hand. He said that the balance was perfect and he wouldn't change a thing! I have to take his word for as there was no way I was tasting it after almost being overcome by the fumes!!! LOL!!!

Consuelo’s Hot Sauce (taken from Caron's Blog at To Market, To Market...)

1 2oz.-pkg of chiles de arbol

3-5 cloves of garlic

2 tsp. salt

½ tsp. ground black pepper

¾ cup distilled white vinegar

Water (I would save the water that the chili's were rehydrated in next time)

1. Remove stems from chiles and place the chiles in a saucepan. Cover with water and bring to a boil. Boil for 10 minutes or until the chiles are very soft.

2. Remove the chiles from saucepan and place in blender or food processor. Let them cool.

3. Add garlic, salt, pepper and about ¼ cup of water and puree.

4. Add vinegar and blend.

I will be making this again and if you like hot sauce at all this is a good recipe. I may try and make on that is a little less spicy for myself!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Merry Christmas and Happy Holidays to all!

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. ~Norman Vincent Peale

Homemade Doggy Treats

I had to include the puppies in my homemade Christmas this year. I burnt my hand while I was posting this. Sorry it's so short. Dogs stared and wanted their treats!

I was inspired to do this by my friend Jenn The Leftover Queen who made these for her puppy Peperoncino! Thanks Jenn!

Little hands can help!

Whole Wheat Peanut Butter Dog Biscuits

INGREDIENTS:

2 1/2 cups whole wheat flour
1/2 cup non-fat dry milk powder (we actually had this in our hurricane stash!)
1/2 tsp salt
6 TBS butter
1 egg
1 cup water
3 tsp wheat bran
3 TBS Peanut Butter

METHOD:

Preheat oven to 350 F. Put butter and egg in food processor and process until smooth. In a bowl mix the flour, milk powder, salt and wheat bran together. Add flour mixture, PB and water alternately to butter and egg mixture and pulse processor until the dough has come together into a nice ball (you may not need to use all the water).

Roll the dough out onto a floured surface and roll to about 1/2 inch thickness. If you have a cookie cutter, cut the shapes out (I did have cutouts!). If not, you can use the Roberto method. Cut small (about 2 inch long) rectangles in the dough with a knife.

Fold piece in half lengthwise. Squish the middle of each end towards the center to make the 2 rounded knobs at each end. Flip over to smooth side and place on a cookie sheet (don’t worry about spacing, they aren’t going to grow).

Bake for about 15 minutes, flip and then bake another 3-4 minutes. Place on cookie racks to cool and keep out overnight to harden.

Makes about 60-70 cookies.

These were simple and I'm sure the dogs will love their gifts!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Dinner Rolls

This recipe is one that I made for Thanksgiving and didn't get a chance to post because I was deep in the heart of the 12 Days of Cookies right after Thanksgiving. I thought with Christmas Day being just 2 days away I had better get the recipes that I am going to be using in one place.

I made these to go with the Pumpkin Sage Dinner Rolls that I was going to be serving. I wanted something that would be a bit more child friendly and these definitely fit the bill. The kids were snacking on these before dinner while we were eating the Brie with Fig Preserve Appetizer!

This is a simple straight forward recipe that made some delicious little rolls.

Dinner Rolls (Better Homes and Gardens New Cook Book)

Ingredients:

• 4-1/4 to 4-3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter, margarine, or shortening
• 3/4 teaspoon salt
• 2 beaten eggs

Directions:

1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.

Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.

Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.

Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.

Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.

I made these into butterhorns and it seems I need a bit more practice with this. LOL!!!

They were a nice, light, fluffy dinner roll that went well with everything!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Peanut Butter Christmas Cookies

I always make these for my Christmas cookie tins. Why? They looks festive with the colored sugar, they freeze well, I can make a huge batch, and I like them!!!

Peanut Butter Cookies (adapted from Better Homes and Gardens-New Cook Book)

Makes about 6 dozen cookies that are perfect for freezing! You can 1/2 this recipe for a normal batch of 36.

• 1 cup butter
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 egg
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• colored granulated sugar

1. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
3. Beat in the egg and vanilla.
4. Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
5. Shape dough into 2 inch balls.
   
6. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Sprinkle with colored sugar.
   
7. Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
8. Transfer cookies to a wire rack to cool.

The sugar sticks perfectly to the cookies even when frozen. T. has been stealing them all week so I know they are good!

I am sending this along to Susan at Food Blogga for her yearly Eat Christmas Cookies Roundup! Head over here to check it out and enter your favorite cookie!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com