2013 favorites

I was wishy-washy on whether to do a favorites list this year, but seeing everyone else’s lists convinced me to look back over my posts, and I was reminded of some great recipes that deserved to be highlighted. I didn’t get as many posts up this year as I have in the past, even though I was cooking as much as ever. What that means is that only the recipes that really impressed me made it here. These ten are the best of the best:

Chipotle Shrimp

This is a standout for its simplicity, which makes it a perfect weeknight meal. I also like that the shrimp gives it some variety from my usual rice and beans routine.

Mascarpone-Stuffed Strawberries

These are halfway between a healthy snack and a decadent dessert, which I’m finding is a nice niche to be able to fill.

Beef Barbacoa
This is the single best thing I made this year.

Kentucky Butter Cake

It seems blasé, just a basic dough in a bundt pan, but it’s tender, light, buttery, sweet cake perfection.

Shrimp and Avocado Ceviche

My new favorite way to eat chips. (It’s weird that two shrimp recipes have made this list, because as much as I love the flavor, sometimes the texture of shrimp squicks me out. I usually chop it for this salsa, which helps.)

Panko-Crusted Salmon

To be honest, I have never cooked this. But it’s become one of Dave’s fallbacks when it’s his turn to cook and he doesn’t know what else to make. I’m not complaining one bit.

Goat Cheese Almond Strawberry Cheesecake

The best dessert I baked this year (hurriedly photographed with my phone in a grassy area next to the office parking lot as I was running late to a meeting). The goat cheese really does add something special to the cheesecake, even though you wouldn’t know it was there unless someone told you.

Shiitake Mushroom and Lentil Asian Tacos

Such an interesting combination of flavors. I love food that is this fun but is still perfectly healthy.

Pasta with Zucchini Cream Sauce

I made this several times over the summer.  I love looking at vegetables in new ways, and letting the zucchini melt down into the sauce was perfect.

Salad with Pancetta, Peperoncini, and Parmesan
No one will ever complain about this salad.  It’s such a great course to serve before a rich pasta dish.

Really my only goal for 2014 is to keep at it. Happy New Year!