Rustic Round Herb Bread

Is there anything better than fresh bread, warm from the oven? Not much. Especially with a piping hot bowl of soup or stew!

This bread is so quick to whip up - it's almost as quick as opening one of those biscuit cans. And it's so much better. Full of cheese and savory herbs, this bread will be the perfect dinner companion.

In a large bowl, stir together the flour, cheese, sugar, baking powder, baking soda, salt, sage,

thyme,

and dill. Cut in the butter until the mixture resembles coarse crumbs. In another bowl or measuring cup, combine the egg, yogurt and milk and whisk well. Pour it into the mixing bowl

and stir just until the dry ingredients are moistened.

Spoon the batter into a greased 9-inch round baking pan the sprinkle with poppy seeds.

Bake for 20 minutes or until golden brown. Cool in the pan on a wire rack.

Cut into 10 wedges and serve warm!

One year ago: Italian Sausage, Red Pepper and Mushroom Risotto
Two years ago: Carrot Bran Muffin
Three years ago: Strawberry Banana Bread

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha whipped up, What's cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Friday, Foodtastically Friday, Foodie Friday (#2).

Rustic Round Herb Bread

2 cups flour
1 cup shredded cheddar cheese
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. thyme
1/2 tsp. dill
3 Tbsp. butter, cold
1 egg
1/2 cup plain yogurt
1/2 cup milk
1/2 tsp. poppy seeds

In a large bowl, stir together the flour, cheese, sugar, baking powder, baking soda, salt, sage, thyme and dill.

Cut in the butter until the mixture resembles coarse crumbs. In another bowl or measuring cup, combine the egg, yogurt and milk and whisk well. Stir the wet ingredients into the flour mixture just until the dry ingredients are moistened.

Spoon the batter into a greased 9-inch round baking pan. Sprinkle with poppy seeds. Bake at 400 for 20-25 minutes or until golden brown. Cool in the pan on a wire rack. Cut into 10 wedges to serve.

Recipe Source: Light and Tasty, 2003

Mushroom, Barley, Corn and Wild Rice Soup

This is a nice, comforting soup for a cold day. Although it's vegetarian, it's hearty because of the mushrooms, rice, barley and corn. It's perfectly "light" and perfectly filling, both at the same time. If you're working to include more meatless meals this year, this would fit the bill perfectly.

Start by cooking the barley. In a small saucepan, combine the water and barley. Bring it to a boil, then reduce the heat and simmer covered until barley is tender, about 40 minutes.

While the barley cooks, heat the oil in a Dutch oven, then add the onion and garlic and cook for 2 minutes, stirring occasionally. Stir in mushrooms

and cook just until mushrooms are tender, about 5 minutes more. Now add the broth,

corn,

cooked barley,

wild rice,

sage,

salt and pepper and bay leaves to mushroom mixture. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Before ladling into bowls to serve, remember to remove the bay leaves!

One year ago: Italian Sausage, Red Pepper and Mushroom Risotto
Two years ago: Fried Rice
Three years ago: Applesauce Spice Cake

Find more inspiration at My Meatless Mondays, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Mushroom, Barley, Corn and Wild Rice Soup

1 cup water
1/4 cup uncooked barley
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. minced garlic
8 oz. baby bella mushrooms, sliced
5 1/2 cups vegetable broth
1 1/2 cups cooked wild rice
1 can corn, drained
1/2 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
2 bay leaves

In a small saucepan, combine water and barley. Bring mixture to a boil, reduce heat and simmer covered until barley is tender, about 40 minutes.

Meanwhile, in a large saucepan, heat oil; add onion and garlic and cook for 2 minutes, stirring occasionally. Stir in mushrooms and cook just until mushrooms are tender, about 5 minutes more.

Add cooked barley, broth, rice, corn and sage, salt and pepper and bay leaves to mushroom mixture. Bring to a boil, reduce heat and simmer, uncovered 10 minutes. Remove bay leaves. Serves 4-6.

Roasted Green Beans with Goat Cheese

I don't know about you, but after all the great eating through the holidays, I am ready to get back to "real" food - and lots of fruits and veggies. So today I bring you a wonderful way to prepare green beans. Green beans are one of my favorite veggies, and they rocket to the top when roasted with some garlic and topped with goat cheese. It is a wonderful combination! I ate this for dinner one night, but it's also delightful paired with any meat.

Start by trimming the green beans and then laying them out on a large rimmed baking sheet. Drizzle with olive oil

then sprinkle with garlic

and season with salt and pepper. Roast for about 15 minutes until beans are tender, then transfer them to a serving platter and sprinkle with lemon juice and lemon zest. Crumble the goat cheese over the beans.

Serve immediately and enjoy your veggies!

One year ago: Cheesy Broccoli Cauliflower Ham Casserole
Two years ago: Bourbon Chicken
Three years ago: Cheesy Ham and Noodle Casserole

Get more great ideas at Hearth and Soul, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays, Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Ingredient Spotlight: Green Beans

Roasted Green Beans with Goat Cheese

1 lb green beans, ends trimmed
2 tbsp olive oil
salt and pepper to taste
2 cloves garlic, thinly sliced
3 tbsp goat cheese
1/2 tsp. lemon zest
1 tsp. lemon juice

Place the green beans and garlic on a large rimmed baking sheet. Drizzle with olive oil then sprinkle with salt and pepper. Roast at 425 for 12-15 minutes until the green beans are slightly toasty and tender. Remove the baking sheet from the oven and drizzle with the lemon juice. Top with the goat cheese and lemon zest and serve immediately.

Best of 2012: Reader Favorites

Well, I've spent the last few days listing my favorite recipes from the last year in the various categories, and today it's time to look at what you, readers, liked the best! Here are the recipes that garnered the most hits and comments this year. (And I must say, you have VERY good taste!)

Salsa (Restaurant Style)

Chicken and Mushroom Stuffed Shells

Chocolate and Caramel Covered Rice Krispie Bars

Crockpot Carnitas

Lemon Poppyseed Pancakes

Cherry Berry Streusel Tart

Strawberry and Cream Danish

Pumpkin Waffles

Visit Finding Joy in My Kitchen to see all the reader favorites from 2012!

Get more inspiration at Mangia Mondays, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday and On the Menu.

Best of 2012: Desserts

And now things get REALLY difficult. Today's best of theme is desserts. It was really hard not to just link up EVERY dessert I've posted this year - they're all so good. But I worked very diligently to narrow them down - these are the best of the best.

Caramel Chocolate Pumpkin Blondies

Peppermint Patty Brownies

Apple Crisp

Banana Bread Bars with Brown Butter Frosting

Roasted Banana Ice Cream

Mocha Chip Ice Cream

Fruity Coconut Cake Roll

Chewy Molasses Squares

Be sure to check out all the "best of" dessert link ups at Finding Joy in my Kitchen.

Best of 2012: Snacks and Appetizers

Today we look back at the best snacks and appetizers of 2012. I have to say I was tempted to put a lot of desserts in this category, since that's what I think of when I think "snack." But I will save those for tomorrow! If you need inspiration for your New Year's party, look no further. All of these recipes were knock outs!

Greek Layered Dip

Shrimp and Goat Cheese Corn Cakes

Pepper Poppers

Oven Baked Ham and Swiss Sandwiches

Chipotle Crab Dip

Zucchini Fries

Be sure to visit Finding Joy in my Kitchen to see all the great snack and app link ups.

Best of 2012: Main Dishes

And today we have Main Dishes! My favorites from the year have all been made more than once - just as favorites should be. If you need to mix up your meal rotation with some new ideas, look no further.

Shrimp and Spinach Risotto

Portobello Pesto Pizza

Chicken Marsala

BBQ Salmon

Chicken, Bacon and Avocado Quesadillas

Italian Sausage, Red Pepper and Mushroom Risotto

Chipotle Shrimp Tacos

Be sure to stop by Finding Joy in My Kitchen and visit all the food bloggers who are posting their "best of" main dishes today!