Creamy Baked Chicken Taquitos

I've been lacking a bit in inspiration for menu planning lately.  It's not that I haven't been cooking, but I've been making old favorites instead of trying out new recipes.  Last week I'd had enough, so I started browsing some of my favorite blogs for ideas for my weekly menu.  I love any and all Mexican food, so when I saw these taquitos, I immediately added them to my weekly menu.

We loved loved loved this dinner.  The filling was bright, fresh, and flavorful, and the salt sprinkled on top was a really nice touch.  We dipped them into what I call "tomatillo guacamole," which is just mashed avocado mixed with tomatillo salsa.  I highly recommend it for these taquitos, as well as just snacking with chips.  If you have your chicken cooked and salsa ready, this comes together quite quickly.  The filling can be prepped in advance, which would make for an even faster meal.  Or, they can be assembled and then frozen for later.  Next time I make these, I definitely plan to make a double batch and freeze half.

One Year Ago:  Caesar Salad Tartlets with Roasted Garlic Crusts


Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.


*This is how I prepare my chicken if I don't have leftover chicken to use:  Preheat the oven to 375 degrees.  Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center.  Sprinkle with salt and pepper, and season as you wish.  Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet."  Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.


**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes (no need to thaw first).

Baked BBQ Pork Taquitos

Ever since last winter, these baked chicken taquitos have been a perennial favorite in our house.  I always have a few in the freezer to cook up for a last minute lunch, and Joey gets really excited whenever they're on the menu (which, according to him, is not often enough).  Every time I make them, I start thinking up other variations.

It just so happens that we have several pounds of pulled pork in the freezer at any given time, so it only seemed natural to marry the two.  Kind of like that friends episode where Joey has to choose between a big tub of jam and the hot girl at the Xerox place:  put your hands together, my friend.  Put your hands together.  Joey said he liked these even better than the original chicken taquitos, and dare I say I agreed?

So here's the rundown on what I did:  I used pulled pork instead of chicken, but I think chicken would work just as well here.  I know I'm always looking for ways to use leftover meat, and this is a great solution.  I used cream cheese as the binder, just as in the original recipe, but I would love to try ranch dressing next time.  then I used bbq sauce instead of salsa, and seasoned the mixture with spices that I would use for pulled pork:  paprika, brown sugar, mustard, etc.  Baked up until they are perfectly crispy, then dipped in a  combo of ranch dressing and bbq sauce, these were pretty much perfection.

I still have a few more taquito variations of my sleeve, but it's going to be hard to stray from these and the chicken ones from here on out.... I suppose that somehow I'll manage ;-)

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

• 3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
• 1/3 cup bbq sauce
• 1/2 tsp paprika
• 1/2 tsp chile powder
• 1/2 tsp garlic powder (or 1 garlic clove, minced)
• 1/2 tsp mustard powder
• 1/2 tsp brown sugar
• 1/2 tsp liquid smoke
• pinch red pepper flakes
• kosher salt and pepper to taste
• 1/4 cup diced onion
• 3 scallions, thinly sliced
• 2 Tbs minced fresh cilantro or parsley
• hot sauce (optional)
• 2 cups shredded or chopped cooked pork or chicken
• 1 cup sharp cheddar cheese
• 8-10 (6-inch) corn or flour tortillas
• cooking spray
• Ranch Dressing and/or BBQ Sauce, for serving

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the pork and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.

Favorites from Friends and Family

I consider it to be the highest form of praise when my friends and family make recipes from my blog and give me the thumbs up.  I have to confess, anytime someone tells me that they're going to make one of my recipes I get a little nervous… like first date nervous.  What if they think it's gross or bland?  Or decide that I'm a terrible cook and blogger?  These are the ridiculous thoughts that go through my head.

But there are certain recipes that my friends and family just love.  Since I love my friends and family, and consider them to be the best of critics, I thought I'd do a quick round-up of some of their favorites.  Kind of an unofficial "Greatest Hits of Pink Parsley" sort of thing.

I did a bit of an informal survey, and thought about the recipes that I know my people love, and there are some definite common themes here.  These are all tried and true by my toughest critics:  the people I love most ;)

Everyone loves BBQ.  Apparently if I post a recipe featuring bbq sauce, it's going to be a hit.  My friends love bbq… which is why they are my friends :)

BBQ Chicken Meatballs over Cheddar-Corn Quinoa
BBQ  Chicken Burgers
BBQ Pork (or chicken) Taquitos

We also all love Mexican food!  From the authentic to the … not so authentic, my friends and family will always and forever be fans of these recipes.

Chicken Enchiladas
Tex-Mex Skillet Pasta
Foil-Baked Fish with Black Beans and Corn
Chicken Enchilada Quinoa Bake
Chicken Tortilla Casserole
Chicken Taquitos 
Watermelon Margaritas

Pizza and Pasta are also popular within my network.  Especially if it's a spin on a favorite or a one-pot pasta.  Quick and easy always wins.

One Pot Creamy Lemon Pasta
Skillet Lasagna
Lasagna-Stuffed Portobello Mushrooms
Pizza alla Vodka
Wild Mushroom & Fontina Pizza

 

Really, any and all comfort food is always a hit.  These are some of my very favorite recipes, and I'm tickled to death that my loved ones love them as much as we do.  Um, did you notice that they are all centered around cheese?  We are pretty cheesy (sorry, I can't help it).

Four Ingredient White Bean Chicken Chili
Jalapeno-Cheddar Cornbread
Classic Macaroni and Cheese
Pimento Cheese
Baked Tex Mex Pimento Cheese
Cheesy Zucchini Rice
Baked Fontina
Loaded Baked Potato Soup (Crockpot)

 

 But I do have to say that my friends and family like to eat healthy as well.  These light and healthy recipes have been hits in many of their houses!

Grilled Summer Vegetable Chopped Salad (my very favorite salad on this planet)
Fall Harvest Pear Salad
Mushroom-Crusted Turkey Burgers
Tomato-Basil Quinoa


I hope you've enjoyed this round-up.  I always like seeing what my friends and family are cooking, and selfishly, I love when they use Pink Parsley recipes!

The Ultimate Cinco de Mayo Menu Planner

We are one week out from Cinco de Mayo, so you know what that means:  it's time to fiesta!  Aside from southern food, Mexican food is my favorite cuisine, so naturally Cinco de Mayo is one of my favorite holidays.  I'm not typically one to post a round-up for every holiday and occasion.  However, I have so many Mexican-inspired recipes here that I just love so much, and I want to help you plan the ultimate menu for the holiday.  So whether you are throwing a big blowout or just enjoying some Mexican food at home, I've got you covered.

Start with some booze:

Frozen Mango Margaritas
Sangria Slushies
Blackberry-Thyme Margaritas
Classic Margaritas (Confections of a Foodie Bride)


Next, pick your salsa, cheese dip, and/or guacamole:

Rustic Roasted Salsa
Crab & Shrimp Campechana (Mexican crab and shrimp cocktail)
Tomatillo Salsa
Baked Tex-Mex Pimento Cheese Dip - this is my party staple, no matter what the occasion!
Restaurant Style Queso
Bacon-Chipotle Guacamole
Peach Salsa

Now on to the Main Event!

The Best Ever Chicken Enchiladas
Tequila-Braised Short Rib Enchiladas
Corn Risotto-Stuffed Poblano Peppers
Shrimp Quesadillas with Mango Salsa
Baked Burritos with Creamy Poblano Sauce
Classic Ground Beef Tacos
Beer-Battered Fish Tacos
Spicy Cilantro-Grilled Chicken
Chipotle-Grilled Pork Tacos
Chipotle Bean Burritos
Chorizo, Potato, and Mushroom Tacos
Mexican-Style Steak Sandwiches
Foil-Baked Fish with Black Beans and Corn
Bean and Cheese Burritos
Vegetable Enchiladas
Baked Chicken Taquitos


Add a few sides...

Avocado, Strawberry, and Mango Salad
Cheesy Creamed Corn
Guacamole Salad
Cilantro-Lime Rice
Mexican Cherry Tomato Salad
Mexican Corn Salad
Fresh Watermelon Slices
Grilled Corn on the Cob
Refried Beans

And now for dessert:

Strawberry Margarita Cupcakes
Gooey Cinnamon Squares
Texas Pecan Pie Bars
Aztec "Hot" Chocolate Ice Cream

Here are a few sample menus that I put together.  I think would be fabulously festive for the holiday, whether you are planning a big blowout or a quiet dinner at home.  So plan one of these and then invite me over, por favor!

Menu #1.  Bring on the Booze!

Mango Margaritas

Tequila-Infused Queso Fundido (recipe coming tomorrow!)

Tequila-Braised Short Rib Enchiladas

Fresh Watermelon Slices (I won't judge if you soak them in tequila....)

Mexican Grilled Corn Salad

Margarita Popsicles (Confections of a Foodie Bride)

Menu #2.  Taco Extravaganza!

Summer Margaritas (recipe coming soon!)

Rustic Roasted Salsa

Tomatillo Salsa

Restaurant Style Queso Dip

Potato, Mushroom, and Chorizo Tacos

Classic Ground Beef Tacos

Beer-Battered Fish Tacos

Cilantro-Lime Rice

Mexican-Style Cherry Tomato Salad

All Veggies for Vegetarians

Sangria Slushies

Baked Tex-Mex Pimento Cheese Dip

Vegetable Enchiladas

Cheesy Creamed Corn

Fresh Watermelon Slices

Gooey Cinnamon Squares

Classic Mexican Fare

Classic Margaritas

Chicken Enchiladas

Cilantro-Lime Rice

Refried Beans (Elly Says Opa)

Churros (Annie's Eats)

A Light and Healthy Celebration

Roasted Tomatillo Salsa

Spicy Cilantro-Grilled Chicken

Strawberry, Mango, and Avocado Salad

Grilled Corn on the Cob

Fresh Watermelon Slices

Think Outside the Box - Mexican Food with a Twist

Blackberry-Thyme Margaritas

Crab & Shrimp Campechana

Corn Risotto-Stuffed Poblanos

Guacamole Salad

Aztec "Hot" Chocolate Ice Cream

I hope you found this menu planner helpful, and be sure to check back throughout the week - I have a few more Cinco de Mayo recipes to share!

10 Menus for Busy Weeknights

 

Summer is winding down.  Caroline starts kindergarten on Monday.  Caroline!  Kindergarten!  This week is a flurry of back to school shopping, PTA meetings, open house, curriculum night, ice cream socials, etc.  It's insane - and she's the only one in school so far!  I can only imagine how busy we'll be once we have all four in school.  I'm a stay at home mom, and I feel overwhelmed by it all.  Major props to working moms who have to fit in all these events around their already hectic schedules and long commutes. And once sports and after school activities start, it will get even crazier.

But don't be tempted by take-out and fast food.  I'm here to help.  Equipped with menus and a game plan, getting dinner on the table on a busy weeknight doesn't have to be a daunting task.  So here are 10 menus for busy weeknights - they're all ready in under an hour, have been repeat meals in our house, and I'll even give you a few tips and tricks to streamline the cooking process.  Feel free to share your favorite weeknight dinner too - I'm already stockpiling a list of dinners to have in my back pocket for the coming weeks and months!

Baked Honey-Dijon Chicken Tenders with Honey-Mustard or BBQ Sauce

Cheesy Zucchini Rice

Fresh Fruit (use whatever's in season - right now watermelon, peaches, cantaloupe, and/or berries would be great.  In the fall and winter, just slice up some apples, pears, or grapes).

Apple-Horseradish Glazed Salmon

Roasted Broccoli

Herbed Couscous or Rice

Preheat the oven to 350, toss some broccoli with olive oil, salt, and pepper, then roast 15-20 minutes while you prep the salmon and cook the salmon.  Couscous cooks really quickly, so I just throw the pot on to boil while the salmon's cooking, then chop some herbs to stir in at the end - a mix of parsley, chives, and basil works well here.  

Skillet Lasagna

Green Salad

Garlic Bread

The beauty of pasta dishes is that the sides are always pretty easy - salad and bread.  As far as the salad goes, if I'm making a heavier pasta dish (like lasagna, ziti, etc), then I try and keep the salad on the light side - mixed greens, tomatoes, cucumbers, onion, shredded carrots, and olives.  I typically just dress it with a lemon-dijon dressing, and it's good to go!  If skillet lasagna isn't your thing, try this Weeknight Bolognese or Chicken Parmesan Pasta.

Mushroom-Crusted Turkey Burgers

Sweet Potato Fries or White Bean & Tomato Salad

Fresh Fruit

Sliced Tomatoes and Cucumbers

Burgers and Fries make a classic dinner combination, but the mushroom-crusted turkey burgers and sweet potato fries lighten it up a bit.  I loved these burgers with this white bean and tomato salad, but it is a little more labor-intensive for a side dish (unless you roast your tomatoes ahead of time, in which case it's very easy!).  Sliced tomatoes and cucumbers are an easy way to get in some extra veggies, and they are so flavorful and abundant right now.

BBQ Pork (or chicken) Taquitos

Corn on the Cob 

Sliced Watermelon

These taquitos are super fast and easy, and they are a perennial favorite.  You can save even more time by prepping the batch the night before, or even several days before and freezing them.  Corn on the cob and water lemon are my favorite side dishes right now - low maintenance, healthy, and filling.  And I know my kids will devour it!

Skillet Strata with Cheddar and Thyme

Bacon or Sausage

Fresh Fruit

Breakfast for Dinner!  Kids think it's fun, it's easy and comforting, and you can eat the leftovers for breakfast!  Fry up the bacon or sausage and cut up the fruit while the strata bakes in the oven, and you're good to go.

Lasagna-Stuffed Portabellos

Garlicky Sauteed Spinach 

Baguette

Like the skillet lasagna, this is all the flavor of lasagna without the time it takes to prep, layer, and bake a big pan.  To make the sautéed spinach, I just sauté a few cloves of minced garlic in a big skillet, then add several handfuls of spinach and a splash of water.  Cover the pot with a lid, then just allow it to wilt down.  It's a super easy and incredibly fast side dish.  And as always, fresh bread makes an awesome accompaniment.

Foil-Baked Fish with Black Beans and Corn

Salad

Optional:  Cilantro-Lime Rice

The beauty of this dish is that it's pretty much a meal in and of itself.  In fact, oftentimes I don't even make a side with it.  A green salad would be a a nice addition, and if you're having company, cilantro-lime rice would round out the meal nicely as well.  I just cook rice according to package directions, then mix some chopped cilantro, salt and pepper, half a minced jalapeño, and some lime juice and zest.  If you like the concept of foil-baked fish and want some other ideas, I've also made variations using some Mediterranean ingredients, and a lemon-garlic version with asparagus.

White Pizza with Chicken and Fresh Herbs

Tomato & Cucumber Salad

Pizza night is alway a hit around here - and it's a great way to spend time with your kids while you make dinner.  Caroline and Smith love to help me stretch out the dough then arrange the toppings.  And they always snack on the ingredients - so be sure to shred a little extra cheese :).  This pizza can be made really quickly if you use a rotisserie chicken and pizza dough from your grocery store's deli (or keep some shredded chicken and homemade pizza dough in your freezer.  Just pull it out in the morning, and it'll all be ready to go when you get home.)  As the pizza bakes in the oven, just chop up some tomatoes and cucumbers, and toss them with a little oil, vinegar, lemon juice, and small pinch of sugar.  If you have any fresh herbs leftover from the pizza prep, feel free to throw those in as well.

Baked Shrimp Scampi

Pasta

Fall Harvest Pear Salad

This meal is so simple, but it seems super fancy and elegant.  This would be great for a Thursday or Friday night - a celebratory meal for making it through a busy week.  Best enjoyed with a glass of white wine, of course.  I like serving this with fresh pasta (homemade if I have time, but the refrigerated pasta from the grocery store works fine in a pinch).  Spoon some of the sauce from the bottom of the baking dish over the noodles for an easy sauce.  Bring the water to a boil as you prep the shrimp, then cook the pasta and make the salad as the shrimp bakes.  

2011 in Review: Most Popular Posts

As 2011 draws to an end, my first thought is "holy crap, this year went by fast!"  It has definitely been a great year - both for the blog, and for me personally.  Over the next two days, I'll be posting year end round-ups.  Today I'm sharing the most popular recipes posted this year, and tomorrow I'll share with you my personal favorites.  So let's jump right in...

While once again the chicken enchiladas I posted over two years ago still reign supreme as the most-viewed recipe on my blog, these baked chicken taquitos are quite popular as well.  They are easy, delicious, and relatively healthy.  And they can be made ahead and frozen, which makes them even more wonderful.  I prepped a double batch of these to freeze when I was pregnant, and I loved having a quick and easy lunch or dinner on busy days.  I have a few variations of these in the works as well, so I can't wait to share those with you in the coming months!

These blackberry pie bars are not only popular because they are just so darn good, but also because they are open to so many variations.  I've made them with raspberries, strawberries, peaches, and a combination of of these as well.  These are equally good chilled as they are fresh from the oven.  And since they use frozen berries, they can be enjoyed year-round.

Cookie dough fudge.  I feel like I shouldn't even have to say anything else about this.

Oven-fried onion rings are a bit labor-intensive, but they are well worth the effort.  They are coated with a combination of potato chips and saltine crackers, and it creates the most perfect onion ring.  I won't lie - they still aren't healthy.  But they don't make a big mess from deep-frying, and I guess you save a few calories.  You can just tell yourself that if it makes you feel better in any case...

This spiced chipotle-honey chicken with roasted sweet potatoes is healthy though.  It is also a one-pot meal, which makes my dishwasher/husband very happy.  The potatoes and chicken are tossed in a sweet-spicy sauce of chipotles, honey, cinnamon, cumin, and garlic.  It's a wonderful combination of flavors, and I can see why so many of you loved this dinner!

It definitely came as no surprise that these Pumpkin Pie Pop Tarts made the list.  Pop Tarts are a childhood favorite, so to recreate them as a pumpkin pie flavor - well it was sure to be a hit.  I am already antsy to make another flavor soon.  The possibilities are endless....

Peach pie is a perennial summer favorite, and this version is gussied up with the addition of brown sugar, cinnamon, and bourbon.  I'm already craving peaches, and I know I'll be making this again next summer.

I made these Chocolate-Strawberry Cupcakes as a Valentine's Day treat, but they can be enjoyed throughout the spring and summer as well.  A rich, chocolatey cake topped with one of the most delicious icings I've ever had - totally irresistible. 

This Foil-Baked Fish with Black Beans and Corn was not only one of the easiest meals I made this year, but it is also really tasty.  Halibut is coated in a compound butter made of chipoltes, orange juice, garlic, and herbs.  My mom made foil-packet meals a lot when I was growing up, and this is definitely an updated version of one of my childhood favorites.

And finally, we round out the top 10 with these Steakhouse Mushroom Burgers with Creamed Spinach Sauce.  Mushrooms.  Burger.  Creamy spinach.  Parmesan.  This is a fancy, fork-and-knife burger, and I loved every single indulgent bite.

See you tomorrow - I'll be posting my personal favorites of the year!

2012 in Review: My Favorite Posts

2012 was a pretty crazy year for us.  I turned 30, we took some fun trips, went to some excellent restaurants, moved to a new house, and most crazily, found out we are expecting twin boys (any day now!!)!!  I hope 2013 is maybe a little less crazy, though with 4 kids under 5 in the house, somehow I doubt that it will be.  I definitely had my ups and downs this year when it came to eating and blogging, but through it all, I hope I've brought you some delicious food and somewhat entertaining writing.

I struggled a bit when it came to compiling my favorites of the year.  I had a few months where I couldn't really eat anything thanks to morning sickness, and my appetite is kind of weird right now thanks to my tic-tac sized stomach and horrific heartburn.  But these are the recipes that really stood out throughout the year for us.  I hope you all have a very festive and safe New Year's, and I look forward to sharing more joy, craziness, and deliciousness in 2013!

This Chicken and Sausage Stew was a family favorite.  It's easy to throw together, is relatively healthy, super hearty and comforting, and the leftovers are pretty killer too.  A definite win all-around.

Sweet Potato and Black Bean Quinoa was kind of a surprise hit, but it's quick, super healthy, and again - the leftovers are awesome.

Red Velvet Berry Cobbler, however, was not a surprise hit.  I knew we'd love it, and of course we did. It's really more a summer dish thanks to the loads of fresh berries, but I think you could make it using frozen berries that have been drained really well.  Valentine's Day dessert, anyone?

Baked BBQ Pork Taquitos were a play on the infamous chicken taquitos, and a quite successful one at that.  We always have pulled pork in the freezer, so I'm always looking for fun and different ways to utilize it.  They also use my favorite homemade bbq sauce and ranch dressing.  Even more reason to love these!

We made a meal out of this Grilled Halloumi with Grape Relish several times this spring and summer.  A platter of this, some fruit and charcuterie, and a bottle of wine are all you need for a date night at home.

This may just be a case of wanting what I can't have, but a glass of this strawberry-rose' sangria would be so perfect right now.  I'm also already longing for spring and warm weather, so that may also have something to do with it.  Either way, when I brought this to a party, every single person asked me for the recipe.

It's definitely easy to see why I loved the Goat Cheese Potato Gratin.  It's a potato gratin.  With goat cheese.  So decadent and delicious.  I highly recommend that you find some way to make this.  Sooner rather than later.

This Foil-Baked Fish with Feta, Chickpeas, and Roasted Tomatoes was a remix on the ever-popular foil-baked fish with black beans and corn.  Same method, totally different flavor profile.  But it was really great - I had honestly forgotten about it, but now I'm adding it to my menu for next week.

Just like the skillet lasagna, these Lasagna-Stuffed Portabellos are kind of a deconstructed lasagna.  We all really loved these, and I definitely plan to make them again soon (and hopefully get a better picture -eek!).

I made a lot of burgers this year, but these Mushroom-Crusted Turkey Burgers might be my favorite.  A great weeknight meal that's a little different than a run-of-the-mill turkey burger.  Mushrooms + Havarti cheese definitely put these in another league.

These Cornmeal-Herb Waffles with Salsa and Poached Eggs are definitely something to make soon.  They'd make a great New Year's Day brunch.  I'm including them not only because we loved this meal so much, but also because they opened up the floodgates when it came to poached eggs.  It was my first attempt at making them at home, and I haven't stopped since.

Now that Caroline has outgrown her egg allergy, I foresee several omelets baked in bread boules in our near future.  This one was a kale and bacon omelet, and it was the first time that Joey admitted to liking kale.  While I loved this combo, I can't wait to experiment with some other variations and ideas.  And yet again, the leftovers are great - a wedge of this makes a great breakfast the next day!

Mocha-Frosted Espresso Brownies did nothing to slow down my coffee addiction.  You have an espresso-laced brownie, coffee buttercream, and espresso ganache.  They are goooood.

So that's it!  My favorite recipes of the year.  Thanks again to all of you wonderful people for reading and inspiring me.  Here's to a great 2013!