Top Ten Recipes of 2012

Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

S’mores Fried Ice Cream with Chipotle Chocolate Sauce

 

Asparagus Lasagna Slice

Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

 

Baked Churros with Cinnamon Ice Cream and Dulce de Leche

 

Loaded Baked Potato Grilled Cheese Sandwich

 

Cinnamon Roll Grilled Cheese Sandwich

 

Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

 

Cookies and Milk

Toffee Cashew Cookies

 

pie crust crackers

Chicken Pot Pie Soup with Pie Crust Crackers

 

Jalapeno Popper Grilled Cheese Sandwich

And the most popular recipe of 2012:

Pepperoni Stuffed Chicken

Pepperoni Stuffed Chicken Breasts

Here’s to a delicious (and gooey) new year!

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Creamy Chicken Corn Chowder

July, August, September, Souptober

After weeks of stalling, I have finally come to terms with Minnesota’s harsh reality: it’s soup season. And you won’t find a creamier, sweeter, or more buttery soup in which to dip a timid toe—er, spoon—than this delicate, yet decadent, chicken corn chowder.

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Garlic and Herb Corn

Last night I dreamed about a barbecue. I dreamed of hungry friends lining up alongside a red gingham-swathed picnic table filled with alfresco favorites as far as the eye could see. Bowl after CorningWare bowl of potato salad, deviled eggs, fresh watermelon, baked beans, pasta salad, coleslaw, mac and cheese…and nary a saucy rib nor chicken breast in sight.

Even in my dreams, I don’t know how to grill meat. I don’t have the tools and I don’t have the experience. Gas or charcoal? Direct or indirect heat? Lid up or lid down? The only thing I know how to grill is a cheese sandwich. One day I’ll conquer my fear and learn to grill meat, but in the meantime, I’m sharing summer side dishes, starting with my favorite garlic and herb corn.

This simple side (it comes together in minutes) is packed with flavor—it’s sweet, buttery, herbaceous, and garlicky. This is loud corn. This is corn on the mob.

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Corn and Bacon Empanadas with Orange-Infused Honey Drizzle

Big news, imaginary internet people: I’m having the best week ever!

After eight long months of unemployment, as of this morning I have a job.

I’m the newest member of the marketing team at Free Spirit Publishing, and I couldn’t be happier about it. Everyone I’ve met there over the course of the three (count ‘em, three!) interviews feels like a friend already, and they (we!) do really important work – publishing books on positive youth development and resources for kids and teens.

I start in two weeks, so I guess I’d better get used to waking up before Days of Our Lives.

And there’s another reason I’m on cloud nine these days. I made an Argentinian-inspired dinner for Mom and Handsome Greg on Saturday night, and the corn empanadas with orange-infused honey were – gosh, can I even say it? – the best thing I’ve ever made.

I don’t like to play favorites, and that’s a really big thing to say, but these empanadas with their sweet, sticky sauce deserve the accolades.

The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.

There was much more orange honey than needed for the 12 empanadas, and it’s been a treat finding other things (besides a spoon) off of which to lick it. For starters, Mom’s popovers:

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Chicken Pot Pie Soup with Pie Crust Crackers

Welcome to the obligatory Valentine’s Day post!

pie crust crackers
This soup recipe is not fancy or expensive. It doesn’t have lobster or truffles or oysters or chocolate. And other than the adorable heart-shaped pie crust crackers, it’s entirely unsuitable for an elegant, romantic Valentine’s Day dinner.

Chicken Pot Pie Soup
I made it for Handsome Greg’s lunch, so that he could be embarrassed/warm and fuzzy when he nuked it in front of the dude-bros at the office.

Honestly, I think the dude-bros likely had a serious case of lunch envy when Handsome Greg brought in these lovely leftovers. The comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. I just want to give it a hug. With my teeth.

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Corn Muffins

Friends, I have some very important, exciting news: today is my one year blogiversary! A year ago today, I set out to learn more about cooking, writing, and photography. On a beautiful, crisp September day, I posted my very first recipe—Caramel Apple Crisp—and Galley Kitchen was born.

I started with a very simple recipe that was not my own. In the following months, I grew more and more adventurous with ingredients and techniques, and I found that blogging was really changing the way I cook.

Thanks to Galley Kitchen, I conquered my fear of pie crust, addressed my perfectionism, made candies with Cap’n Crunch, entered a baking competition, learned to splurge on myself, and baked an apple pie with bacon on it.

I’ve had a perfectly lovely year sharing my successes and failures, and stories from my kitchen and my life.

My goals for the coming year include learning to cook fabulous dinners on an unemployed lady’s budget; learning to take decent photos after the sun has set; and learning some new adverbs. Someday I’d like to have the money to hire a designer to create a pretty, custom header for the top of my little blog, rather than the boring old WordPress default header. In the meantime, the food photos will have to suffice for decor.

For my blogiversary post, I’m sharing a recipe adaptation from my all-time favorite food blog, Smitten Kitchen, with thanks to the blogstress, Deb Perelman, for inspiring me to begin writing about food. Deb’s corny corn muffins are light and crumbly, and bejeweled with sweet, chewy bits of corn. The muffins are a perfect accompaniment to the rainbow chard chili I posted last week.

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White Bean and Turkey Chili with Rainbow Chard

It seems early to share a chili recipe.

I’m afraid I’m tempting fate, daring Minnesota winter to make a premature appearance, by posting a warm, cozy one-dish meal while the State Fair still provides summer bliss on a stick.

I originally made this recipe—a perfect hybrid of chili and Italian wedding soup – last blizzardy March, so I think I’m safe. Also? I’m not likely powerful enough to control the weather, even with an extraordinarily delicious recipe.

This was the sort of dish I made back in March, when I still had a job. I’d spend Sunday afternoon cooking up a big pot of something to pack up in plastic containers for lunch through the week, and hope that I didn’t get totally sick of it by Wednesday, abandon my leftovers, and make an emergency run to Subway for lunch.

The week I made this delicious chili-soup ended far too soon, without the slightest sandwich temptation.

When I make it again (even though I NEVER repeat recipes) I’ll probably substitute a box of frozen chopped spinach for the pricey rainbow chard.

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