Top 10 Recipes of 2013

Here's a list of our biggest hits this past year. Some of my favorites made the list too. I'm grateful for the site visits and I hope you found some yummy inspiration from these recipes. Here's to a great 2014!


#10 Grilled Asian Pork Kabobs


#9 Mini Cinnamon Monkey Breads


#8 Parmesan Ranch Chicken


#7 Chicken Enchilada Roll Ups


#6 Slow Cooker Enchilada Filling


#5 Pizza Chicken


#4 Bacon and Onion Fingerling Potatoes


#3 Chicken Parmesan Casserole


#2 Easy Crock Pot Chicken in Gravy


and our top recipe from 2013 is...
#1 Beef Lo Mein

Strawberry Lime Slush

I needed a dessert for Christmas Eve dinner. I wanted something festive and somewhat lite, this seemed to fit the bill. Everyone enjoyed it too, which is a bonus! I saw the idea over at Hey Mom! What's For Dinner?

Ingredients:
1 can frozen limeade concentrate, thawed
2 cups sugar
8 cups water
20 oz. unsweetened frozen strawberries, thawed
sprite zero

Preparation:
Mix thawed limeade, sugar and water together in a large bowl. Stir well until sugar is all dissolved. Add the strawberries and 1-2 cups limeade mixture to a food processor and blend until smooth. Depending on the side of your food processor you may need to do this in two batches. Add the pureed strawberries to the limeade mixture and stir so that everything is well combined and smooth. Put in the freezer overnight. An hour or so before serving take out the frozen mixture and let it thaw a bit. To serve scoop out some of the slush and pour some sprite zero over the top. Serve with a spoon and enjoy!

Meximelts

This dish is very similar to our Grilled Chicken Burritos which is one of my favorite dinners ever. When I saw this idea over at Fanastical Sharing of Recipes, I knew it would be one we would enjoy. Sure enough, both Nate and I agreed this would be a dinner we will have over and over again. I love the pico de gallo and the freshness it adds to the dish. We paired these meximelts with a simple green salad and it was a great dinner. I hope you enjoy.

Ingredients:
1 lb. lean ground beef
taco seasoning packet plus the water it requires (or 3 Tbsp. of your homemade taco seasoning)
pico de gallo
6 taco sized flour tortillas
shredded cheese

Preparation:
Brown and crumble ground beef. Add taco seasoning plus water it requires and finish cooking according to package directions. Warm tortillas in the microwave for 10-15 seconds so they are pliable and easier to work with. Layer ground beef, some pico de gallo, and some shredded cheese on the tortilla. Roll up like a burrito. In a lightly greased pan over medium heat, place the burritos seam side down. Cook until golden brown and crisp and then flip and do the same on the other side. Serve hot!

Hassleback Chicken

So good! We really like this chicken dish and will be making it again and again. We had it with some yellow rice but it would also be really good with hassleback potatoes.

Ingredients:
2 boneless, skinless chicken breasts
2 slices of bacon, sliced into 1" pieces
1/2 small yellow onion, cut into chunks and separated
green pepper, cut into chunks
salt and pepper
McCormick GrillMates chicken rub

Preparation:
Season both sides of your chicken breasts with salt, pepper, and some chicken rub. Slice slits into your chicken breasts about 3/4" apart, being careful not to slice all the way through the chicken. Leave the bottom intact. In each slit place a piece of onion, a piece of pepper, and a 2 pieces of bacon. Place on a baking sheet that's been lined with tin foil and sprayed with non-stick spray. Bake at 400 degrees F for 22-25 minutes or until chicken is cooked through. Serve hot and enjoy!