2011 in review

I thought it would be fun to review 2011 through my blog! It’s been a busy year, but a really, really good one!

Here are some of my favorite posts from 2011:

Favorite Healthy Appetizer:

Thai Guacamole – from almost a year ago! SO good!

Favorite Cheese Appetizer: 

Roasted Grapes with Brie – need more.

Favorite New Social Media:

instagr.am. Love!

Favorite New Cheese: 

Burrata. Enough said.

Favorite Restaurant Trip:

It wasn’t documented on the blog, but the night after our wedding my parents, brother, and good friends all went out to D’Amico Kitchen in Minneapolis for a night full of laughs, reminiscing and some of my favorite people. A recent amazing meal at Mercato di Vetro comes in at a close second.

Favorite Breakfast: 

Hawaiian Breakfast. Rice + bacon + green onions + eggs.

Favorite Cocktail:

Mango Cucumber Wine Cooler – even though I spilled it all over the kitchen floor, it was so refreshing and I’m a sucker for cucumber cocktails. 

Favorite Entree: 

Easy Chicken Curry. Need this asap, SO good!

 Most Indulgent Meal: 

I dubbed it the engagement dinner - meat and potatoes (plus lots of butter and cream) for my midwestern man!

Favorite Sandwich: 

Artichoke, Spinach & White Bean Sandwich – vegan and delicious!

Favorite Daily Eats Post: 

I love doing the daily eats posts, I feel like it gives you a glimpse into my everyday life and shows you that Nutritionists can be healthy, but they can also enjoy burgers! The camp version was a favorite and brings back so many memories!

Favorite Wedding Picture:

So hard…there are so many that I love!

What an amazing 2011, I can’t wait to see what 2012 has in store for us! 

Thank YOU for reading and making this blog what it is, I wouldn’t be here without you!

crispy sage compound butter

Compound butter is something that seems (and sounds) fancy.

But its totally not. (Shhh, no one needs to know that.)

It’s really easy to make and can be used with whatever herbs you have on hand. I’m just a little obsessed with sage + butter so I stuck with that.

The steps are easy:

Chop up sage.

Heat butter + sage until sage is crispy.

Combine with butter.

Freeze.

Slice.

Spread on anything you can think of. Hot bread is AMAZING (not that I would know or anything…) but it would be fabulous on your favorite meat or fish as well.

 

 

Crispy Sage Compound Butter

by Emily Dingmann

Prep Time: 5 min

Cook Time: 5 min

Ingredients (1/2 cup butter)

  • 1/2 cup butter
  • 1/4 cup chopped sage

Instructions

Heat 1 Tbsp of butter in small pan.

Add sage and cook for a few minutes until crispy.

Remove sage and set aside.

Incorporate sage into butter with knife.

Roll in parchment and freeze until hard.

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weekend

Merry Christmas friends! 

I hope you had a wonderful holiday, and that you took some of my advice on enjoying the holidays! :) I know I did!

The weekend started off with a date night, Christmas Eve was spent with LA family and Christmas day we took off for Minneapolis for my family christmas!

 date night at salt’s cure

red hawk – cowgirl creamery

presents

new camera lens – such a wonderful surprise!

squash + eggs

red velvet cheesecake cookies

xmas eve

airport

wine in plastic with family.

chinese bbq pork with provolone

Have you ever eaten at a restaurant…

and seen something that sounded so interesting but you just weren’t able to order it because there were so many other things on the menu that you needed to try?

When that happens to me, I jot down a few words and email them to myself. Inspiration I call it. Hopefully I’m not the only one who does this crazy, little thing. (Please tell me I’m not the only one?)

So on April 16, 2010 I emailed this to myself:

And proceeded to think about it every now and then for the last 19 months.

I have no idea what possessed me, but I finally made it. And I’m so glad that I did. For starters, I can now delete that email. I can also share a recipe that can be mostly made in the slow cooker and will be a nice change from the standard BBQ pork.

I wish I could remember where we saw this, I know it was some dark bar in Denver, and we ate mac & cheese with truffle and mushrooms (been wanting to make that ever since too) and something about it just sounded right to me.

The Taster on the other hand was thoroughly confused.

“Chinese BBQ pork with provolone?”

“On a corn tortilla?”

“I don’t get it.” “Why?”

During times like this, I usually just shove some food in his face and wait for his (always honest) opinion.

This doesn’t top his list of favorites, but I loved it.

It is part nacho, where the edges of the corn tortilla get all crispy like chips.

Part tostada, with the classic corn flavor and juicy meat.

And part, “what? I don’t get it.”

Which is the best part of all.

BBQ Pork with Provolone

by Emily Dingmann

Prep Time: 15 min

Cook Time: 6 hours (15 min active)

Keywords: slow-cooker sandwich entree high protein Chinese Mexican

Part nacho, part tostada and part…

Ingredients (6 servings)

  • 2.5 lb pork shoulder
  • 1 cup asian bbq sauce
  • 1 cup liquid (beer or broth)
  • 3-4 cloves garlic
  • corn tortillas
  • provolone cheese

Instructions

Combine pork, bbq sauce, garlic and liquid in slow cooker.

Cook on low for 4-6 hours, until shredded.

Pre-heat broiler.

Top tortilla with some of pork mixture (draining liquid from pork) and provolone.

Broil until cheese is golden brown.

*If pork mixture has too much liquid, remove cover, stirring frequently until it has thickened.

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