The Top 13 Recipes on Iowa Girl Eats in 2013, chosen by your visits, tweets, pins, and shares!
Happy Friday, everybody, I hope your holidays were merry and bright! We had Ben’s family in town from the 20th through Christmas, so I took the opportunity to take a short interwebs/blogging break to be present with them. It was wonderful.
We also hosted my family along with Ben’s for Christmas Eve dinner which starred Ben’s first attempt at prime rib. He crusted a 10lb roast with heaps of cracked pepper and sea salt. Into the oven and off to church we went. After a song and a prayer we returned home and, with a song and a prayer, we sliced that sucker up.
NAILED IT!!! I tell you what, Ben needs to start his own manly food blog. He did such a great job and the entire roast was scarfed down by all. So yum. Going to try and convince him to make another one for New Years Day, though something tells me I won’t have to try too hard. ;)
The next day we all headed over to my parent’s house for this little pork chop’s first Christmas – whee!
One the of the most touching gifts he received was ‘Twas the Night Before Christmas recorded by my Grandma. I tell you what, if you need a really special gift for a grandchild/niece/nephew/etc, these recordable books by Hallmark are a wonderful idea. I love the thought of Lincoln being able to hear his Great-Grandmother’s voice reading to him anytime he wants!
Our Christmas feast was just that – a FEAST featuring all my favorites. Christmas ham, of course, plus Luann’s Kale Salad, Party Potatoes Deluxe, Green Beans and Bacon, and Grandma’s Holiday Salad (which I had approximately 1,500 bowls of. #worthit.)
‘Twas a wonderful Christmas indeed! (Could you not just die over bat-Finn?)
Now that the holidays are behind us (sob!) it’s time to start looking towards the new year. I’m sad to say goodbye to 2013, after all this was the best year of my life thanks to the birth of our baby boy, but I’m also excited for what 2014 holds. If the past year has taught me anything, it’s that the possibilities for life are absolutely endless. Before we get there though, I want to recap the Top 13 recipes of 2013 on IGE per your visits, pins, tweets, and shares!
From meatballs to pasta salads, soups, casseroles, and sauces, you guys totally dug these 13 recipes. I’m loving the variety here (not all chicken, know what I mean?) Some vegetarian recipes, some appetizers, some skinny dishes, some not. Maybe you’ll find one of your favorites here or discover a new dish to try.
Regardless, I hope you enjoy, and have a wonderful final weekend of 2013!
Feta-Stuffed Buffalo Chicken Meatballs
Creamy Chicken Wild Rice Soup (Panera Copycat)
Crock Pot Italian Beef Sandwiches
Mediterranean Orzo Salad
Tomato-Basil Risotto
Mozzarella Bruschetta Chicken
Make Ahead Fruit & Yogurt Breakfast Parfaits
Lazy Girl’s Chicken Enchilada Casserole
Healthy Cheesy Chicken and Broccoli-Rice Casserole
Easy Cheddar Cheese Sauce
Creamy Garlic Shells
I absolutely love your blog! Thank you for sharing your life and your delicious recipes!
First week of 2014 meal planning = DONE. Thanks, IGE!
I have pinned so many of these recipes over this past year, thanks for such a great wrap-up of the faves! Happy New Year to you and your family, including that adorable little pork chop! Looking forward to more great posts from you in 2014. Sharon
YUM! The creamy garlic shells look incredible!
We loved the cheesy taco soup and the Italian sandwiches here!
Happy Holidays and Happy New Year! I love your blog, I usually sit quietly and pin all the yummies, but I wanted to wish you Happy New Year!
Any chance you will share your hubby’s recipe for the prime rib? I have been wanting to try one so bad, but am afraid it will be a flop; and at the price they are, I don’t want to flop! :)
ps..I’m an iowa girl too, we live over on the western side not far from Sioux City.
Take care and stay warm today….isn’t this weather crazy!
Jodi
I LOVE that Cheesy Taco Soup! It is sooo good!!!!
These all look delicious :) Just a tip as someone who has cooked countless prime ribs… you may want to go low and slow next time. I can tell by the photo that you used a higher heat (since the outside going toward the middle is gray and arguably overcooked). If you go instead for 200 degrees for 3-5 hours (depending on size of roast, use a meat thermometer to ensure the proper level of doneness), you’ll end up with a uniformly pink roast throughout with each part cooked the same.
He did low and slow then a blast of high heat at the end to get a crunchy crust. It was really delicious through and through!