Top 12 of 2012

So we’ve all lived passed the dooms day of 12/21 and we can look forward to what 2013 has to offer! As I bring another year of blogging to a close, here is a look back of my most popular posts of the year.

1. Tortilla Chicken

2. Double Crunch Savory Pork Chops

3. Coffee and Nutella Cupcakes


4. Ironman Cake


5. Peanut Butter Waffles with Cocoa Whipped Cream


6. Zucchini Ravioli

7. Baked Mac n’ Cheese


8. Lemon Basil Chicken with Goat Cheese

9. Asian Lettuce Wraps


10. Oven Fried Chicken Tenders with Dipping Sauce


11. Italian Grilled Cheese

12. Fajita Pasta

Here’s to a delicious 2013!

Chicken in Creamy Chive Sauce

Whew, Christmas is officially over. This year was a little more hectic than normal since we’re still getting settled from the move. I hate to say it, but I wasn’t really into Christmas this year. I’m really looking forward to getting into a normal routine!

So here is another edition of the recipe swap hosted by I was assigned Mary Ellen’s Cooking Creations and I settled on the Creamy Chive Chicken recipe. This was SO good, and my husband loved this one too. I took her notes and I added some white wine into the sauce which I think gave it a nice flavor, I also added salt as I thought it was a little bland on first tasting. This one is definitely making it’s way into my recipe box!

-1 tablespoon EVOO
-2 chicken breasts, cut into 1 inch chunks
-3 garlic cloves, minced
-3 tablespoons minced shallots
-1 teaspoon dried thyme
-1 and 1/2 cup cream
-1/4 cup Parmesan cheese
-1/4 cup white wine
-2 tablespoons chopped chives
-1/2 teaspoon salt
1. Over medium high heat, heat the EVOO and add the shallots and garlic, saute for 2 minutes.
2. Add chicken pieces and cook 5 minutes, then add cream, white wine, thyme, and salt, bring to boil and then simmer 5 minutes until chicken is cooked.
3. Once chicken is cooked, add the Parmesan cheese and simmer 1-2 minutes. Stir in chives, serve over pasta or rice.

Source: Mary Ellen’s Cooking Creations


Chocolate Chip Gingerbread Cookies

This was my first year participating in a cookie swap with fellow bloggers. I really wanted to make something a little different this year, and also to redeem myself from my gingerbread let down from years past. If you’ve never had the combination of chocolate and gingerbread before, you’ve been missing out. My husband loves these little German cookies that are gingerbread covered in chocolate. We had just gone to a German Christmas market a few weeks ago and it got me thinking to making my own version of these: chocolate chip gingerbread cookies! I knew I wanted to start with a chewy gingerbread cookie instead of a crunchy. I found a recipe on All Recipes and just added in my chocolate chips. I can’t even explain how good these are. The sweet from the chocolate pairs perfectly with the warmth and spice of the gingerbread. I’ll be making these again for Christmas, and I hope the blogger I sent these to liked these as I did!


-2 1/4 cups flour
-2 teaspoons ginger
-1 teaspoon baking soda
-3/4 teaspoon cinnamon
-1/2 teaspoon cloves
-1/4 teaspoon salt
-3/4 cup butter, softened
-1 cup white sugar
-1 egg
-1 tablespoon water
-1/4 cup molasses
-1 bag semi-sweet chocolate chips
-Additional 2 tablespoons white sugar

1. Preheat oven to 350. With an electric mixer, cream the butter and the 1 cup white sugar. Beat in the egg and then stir in the water and molasses.

2. In a separate bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually stir mixture into the molasses mixture. Stir in chocolate chips.

3. Dip rolled cookies into the additional white sugar. Bake 8-9 minutes.

Gingerbread Source: All Recipes

Baked S’mores

In case you couldn’t tell from my indoor s’mores recipe, I love s’mores! Who doesn’t love the combination of crunchy graham, melted chocolate, and sweet marshmallow? I’ve wanted to take this childhood classic and turn it into something a little more ‘adult’. What better way that to take those elements and bake them in a ramekin? I started by making a simple graham cracker crust and baking it into the bottom of the ramekin so that it would keep the crunchiness that I think this crucial to a good s’more. I then made a small modification to the chocolate goodness of indoor s’more and layered it on top of the graham crust. The last part is a generous topping of marshmallow fluff. Pop that under the broiler and it creates a crisp shell very similar to the crunch of a creme brulee, and then the smooth fluff and chocolate are all melty underneath. My husband loved these, and I’ll be making them again for Christmas Eve dessert!

Ingredients- Yields 3 servings

-2 tablespoons butter, melted
-5 full graham crackers, crushed
-1/4 cup semi-sweet chocolate chips
-2 tablespoons half and half
-2 tablespoons cocoa
-1 tablespoon powdered sugar
-1 teaspoon sugar
-marshmallow fluff
1. In a small bowl, combine the crushed graham cracker and melted butter. Spoon into 3 ramekins and press down firmly to form crust. Bake in 400 degree oven 6 minutes.
2. In a small sauce pot, melt chocolate chips and half and half. Remove from heat and add the cocoa, powdered sugar, and sugar. Spoon over graham cracker crust and top generously with fluff, you’ll want the fluff to cover the entire top.
3. Place under broiler for 5-6 minutes, until the top of the fluff is browned. Garnish with a few chocolate chips or crushed graham cracker.
A Seasoned Greeting Original Recipe

Baileys Caramel Mousse

For some reason every time my husband and I move it coincides with Thanksgiving. Yes, we’re brilliant people.

Thanksgiving this year fell 4 days after our big move from Charleston, SC to Jersey City, NJ. 14 hours driving a Uhaul was far from a pleasant experience. My neck and shoulders ached so bad from white-knuckling the steering wheel the whole way trying to keep the behemoth of a truck in between the white lines.

Since we were going to his family’s Thanksgiving dinner, I said I would do the desserts, since I figured that would be the easiest items to whip together with a half put together kitchen. I had stumbled across this recipe for a Baileys mousse on the Baileys website. This was so freaking easy and so decadent and rich. Aside from my mom’s chocolate mousse recipe, this goes down as one of the best I’ve ever had. It has just enough kick from the Baileys and just enough sweet from the caramel and chocolate! Might be nice to serve this with a wafer cookie of some kind next time.

Of course, I forgot to snap a photo when I served at Thanksgiving. Guess it gives me another reason to make it again! Don’t let not having a photo deter you from trying this!

Ingredients-Yields 5-6 servings
-3 egg yolks
-1/2 cup sugar
-1/2 cup cocoa
-2 tbsp Baileys with a Hint of Caramel
-1/2 cup heavy whipping cream
-1/4 tsp vanilla extract

1. In a medium bowl beat egg yolks and sugar until blended thoroughly. Beat in cocoa and Baileys.

2. In a different bowl, whip the cream and vanilla until it holds stiff peaks. Fold the whipped cream into the Baileys and chocolate mixtures. Divide into servings and chill 1 hour.

Source: Baileys