Top Ten Most Viewed Recipes at Stirring the Pot!

In January of 2025, my blog turned 16 years old! Over the years I've written 1,214 posts and made at least 1220 or so recipes. Recently, I've been looking at my stats to see what recipes have been viewed the most and thought it would be fun to do a roundup of the TOP TEN MOST VIEWED RECIPES ON MY SITE. 

Once I compiled the list I studied the results and came up with some observations. One, all these recipes use normal, everyday ingredients. Two, there were also somewhat budget-friendly. Three, they all make the most of simple ingredients. Each one of these recipes can be made by anyone. Some may take a little time, but all are very approachable.

So here we are...16 years, 1214 posts, and 1225 recipes later. THE TOP TEN MOST VIEWED RECIPES of all time here at Stirring the Pot. Please click on the recipe title to be directed back to the original post.

Ina Garten's Roasted Sausages, Peppers, & Onions

The NUMBER ONE MOST VIEWED recipe of all time, here at Stirring the Pot is Ina Garten's Roasted Sausages, Peppers, & Onions. Funny enough, sausage with peppers and onions has always been one of my favorite dishes to eat. It seems like it's also a big favorite with others. Ina's version is the best around and perfect for weeknights as everything roasts right on two sheet pans in the oven. Easy to put together and easy clean up makes this dish a winner. Full of flavor and oh so delicious. 

Yotam Ottolenghi's Falafel with Spiced Chickpeas and Fresh Vegetable Salad

This recipe for Ottolenghi's Falafel comes in at the NUMBER TWO MOST VIEWED recipe here on Stirring the Pot and although it is time consuming to make, it is quite delicious! Ottolenghi has a knack for creating dishes with the most wonderful flavors and textures. This dish is no exception: crispy falafel with fluffy pita break and crunchy fresh vegetables...it's hard to go wrong here.

Jamie Oliver's Nasi Goreng

 

I remember making this dish one day back in 2016. I didn't have much to eat, but I just happened to have the ingredients for Jamie Oliver's Nasi Goreng and I threw this together on a whim. Who knew it would be the THIRD MOST VIEWED recipe on my blog? This is a delicious combination of basmati rice with onions, garlic, ginger, chiles, snap peas, hot sauce, and soy sauce all topped with a crispy bubbly frie degg, drizzled with more hot sauce and garnished with quick pickles. If that doesn't wake you up first thing in the morning then I don't know what will! 

Meeting Giada De Laurentiis and her Chocolate Rice Pudding

 

Way back in 2010, I had the opportunity to meet Giada De Laurentiis, watch her do a live cooking demo, and have her sign my copy of Giada's Family Dinners. I shared my experience, as well as the photos, and since Giada loves chocolate, I made her Chocolate Rice Pudding. The Chocolate Rice Pudding is a good dessert, but I think the views are there to see the pictures and stories Giada shared. This was certainly a big highlight in my life with food. Such fun!

 

Jamie Oliver's Ground Beef Wellington

 

At first I was surprised to see Jamie Oliver make the top ten list twice, but the more I looked at the list of most viewed dishes, the more I noticed the recipes were all economical, ingredients that people were likely to have on hand. If you notice, many of these recipes are extremely affordable and downright budget-friendly. But we've arrived at the NUMBER FIVE MOST VIEWED recipe and we have Ground Beef Wellington! This recipe is so simple and delicious, ground beef with veggies and seasonings placed into two sheets of puff pastry, rolled, and baked. Its so easy that almost anyone can do it and the presentation is great! It elevates ground beef in a way that makes it feel so special and yet it's easy enough to do on a weeknight!  

Jacques Pepin's Crepes filled with Strawberries and Topped with Cream

 

When I was a kid, my friend's parents would make all us girls crepes for breakfast after every sleepover. It is such a core memory and I'm so happy that Pepin's crepes are the SIXTH MOST VIEWED recipe on my site! It just makes my heart happy. These crepes are delicious and you can fill them with sweet or savory fillings. This is definitely a recipe that everyone should try!

Ina Garten's Kielbasa with Mustard Dip

In the heart of the pandemic, Ina Garten released her cookbook, Modern Comfort Food, and it was certainly a bright spot during a difficult time. One of the first recipes I made from the book were her Kielbasa Bites with Mustard Dip and it was a big hit! I am so glad this recipe is the SEVENTH MOST VIEWED recipe on my site. It is so quick and delicious! Simply cut up some kielbasa, fry it until crisp and then dunk it in a mustard dip made with mayonnaise, Dijon mustard, whole grain mustard, and horseradish. So many times people go out of the way to make really expensive appetizers and this one is so economical and people can't get enough of it!

Madhur Jaffrey's Butter Chicken

I think everyone loves a saucy chicken over rice dish, and it turns out Madhur Jaffrey's Butter Chicken is my EIGHTH MOST VIEWED recipe of all time. Chunks of chicken breast in a creamy sauce made with tomato puree, garlic, ginger, garam masala, chili, cayenne, coriander, lemon juice, and cumin make for one comforting and quite beautiful meal.  

Ina Garten's Old-Fashioned Apple Crisp

 

Fitting my theory, Ina Garten's Old-Fashioned Apple Crisp uses ingredients that most people have on hand. Ingredients that don't break the bank: apples, citrus zest, sugar, cinnamon, flour, oatmeal, and butter. Put those simple ingredients together and you have the old-fashioned quintessential American dessert, or the NINTH MOST VIEWED recipe on my site, apple crisp. This one is delicious with loads of buttery crispy topping. Perfect on it's own, but also great with a scoop of vanilla ice cream or even yogurt.  

Ina Garten's Engagement Roast Chicken

The TENTH MOST VIEWED recipe on my site belongs to Ina Garten with her Engagement Roast Chicken and truly, this is THE BEST ROAST CHICKEN! The skin turns out perfectly golden brown, the chicken is moist and it is sitting on the most flavorful and delicious bed of roasted and buttery onions that become all caramelized. If you wanna make a killer roast chicken, try this recipe!

 

 

 

 

 

 

 

 

 

February IHCC Potluck!

photo credit

Summer of Salads #10: Jacques Pepin's Zucchini and Olive Salad

 

This summer I turned up the notch on my veggie consumption. I was drinking green smoothies, making salads, and having meals consisting of nothing but veggies. Of course, I haven also reasoned that eating lots of veggies makes it okay to eat them with cheese. If a chef didn't write cheese into the recipe, well let's just say I did it for them!

For example, this week I chose a Jacques Pepin Zucchini and Olive Salad that was a very simple recipe consisting of zucchini, white wine vinegar, olive oil, olives, chives, salt and pepper. But to my horror, I feel like Pepin missed a perfectly good opportunity to adorn the top of this salad with crumbles of goat cheese. Right? I mean they pair so well together why wouldn't you?

And, take your time in the cheese section of your market because goat cheese has come A LONG WAY since it was first brought to market. I really like the Orange Blossom Honey Goat Cheese, but my newest obsession is the Everything Bagel Goat Cheese. Either of those version would be good here.

Pepin says to cut the zucchini into 1/4" rounds, dust it with salt and bake it for about 5-7 minutes to firm up the zucchini and heat up/cook some of the moisture out. This salad can be served warm or cold, but I enjoyed it best served warm. The zucchini pair so well with the briney olives and the creamy goat cheese. I also sprinkled my salad with a little red pepper flakes because I like things a little spicy. This was a really good salad that would make for a pretty appetizer when entertaining and/or served next to fish and/or chicken. I would definitely make it again, with cheese- of course!

Zucchini and Olive Salad

Adapted from Essential Pepin

by Jacques Pepin

Serves 6

2 zucchini (about 1-1/2 pounds)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

1/4 cup pitted oil-cured black olives

2 tablespoons chopped fresh chives

Optional: sprinkle of red pepper flakes and/or goat cheese

Preheat the oven to 400 degrees. Wash the zucchini, trim off the ends, and cut into 1/4" thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle with the salt. Bake for 5-7 minutes, until the zucchini renders some of its moisture and softens slightly.

Transfer the zucchini rounds to a bowl and toss them gently with the pepper, vinegar, and oil. Serve immediately, garnished with the black olives and chives. 

The Three Sisters @ IHCC

Pepin's Salisbury Steaks with Vegetable Sauce

 Years ago my son told me, "food is all about the sauce." Of course, food to him at the time was chicken nuggets and he was all about dipping them in some ranch.

He wasn't wrong. Most of the time food is, in fact, all about the sauce. Take Pepin's Salisbury Steaks with Vegetable Sauce. It really does become all about the vegetable sauce, which is rather unique because most Salisbury Steaks are covered in a traditional brown gravy. Instead, Pepin likes to kick it up a notch by making a vegetable sauce with carrots, onion, soy sauce, tomato paste, water and Tabasco sauce. It is a lightly flavored tomato sauce that is very veggie-forward. The carrot is prominent and lends a fresh flavor to the Salisbury Steaks.

It doesn't stop there. This is not just a ground beef patty. These Salisbury Steaks are packed with flavor: chopped onions, chopped celery, garlic, eggs, fresh breadcrumbs, salt, pepper, and two whole cups of chopped apple! Who would ever think of putting apple in Salisbury Steak, but it works! The apple kind of melts into the Salisbury Steak delivering a subtle sweetness that pairs well with the carrot vegetable sauce. 

We really enjoyed this unique twist on the traditional Salisbury Steak. It was a lighter, more veggie-forward, fresher tasting version and I would recommend it if you were in the market for a recipe such as this. I have yet to try it, but Pepin says the leftover Salisbury Steaks make very good sandwiches the next day.

 

 Salisbury Steaks with Vegetable Sauce

Adapted from Essential Pepin

by Jacques Pepin

Serves 6

Steaks

3 tablespoons canola oil

1-1/2 cups chopped onions

1-1/2 cups minced celery

2 apples, such as Rome Beauty or McIntosh (about 1 pound)

1-1/2 pounds ground beef

2 large eggs

2-3 garlic cloves, crushed and finely chopped (1 teaspoon)

1 teaspoon salt

1/2 teaspoon salt and black pepper

3 slices firm white bread, processed to crumbs in a food processor (1-1/2 cups)

Sauce

1 cup peeled, coarsely chopped carrots

1 cup coarsely chopped onion

2 cups water

1 tablespoon dark soy sauce

 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons tomato puree

1/2 teaspoon Tabasco sauce

For The Steaks: Preheat oven to 400F. Heat the oil in a large saucepan. When it is hot, add the onions and celery and cook over medium heat for 4 to 5 minutes, until slightly softened. Meanwhile, core but do no peel the apples. Cut them into 1/2" pieces. (You should have 2 cups.) Add to the onion and celery mixture and remove from the heat. Put the meat in a large bowl, add the onion-celery-apple mixture, eggs, garlic, salt and pepper, and mix well. Add the breadcrumbs and mix well to incorporate. (Fresh bread crumbs are best for this recipe; if substituting dry crumbs, use only 3/4 cup). Dampen your hands with water and form the mixture into 6 large patties (each weighing approx. 8 ounces). Arrange in a large roasting pan so there is a little space between the steaks and bake for 20 minutes.

For The Sauce: Put the carrots, onion, water, soy sauce, salt, pepper, tomato paste, and Tabasco in a saucepan and bring to a boil, then reduce the heat and boil gently for 5 minutes. Keep warm. When the steaks have cooked for 20 minutes, remove them from the oven. They will probably stick to the bottom of the pan, so you will easily be able to incline the pan and pour off most of the accumulated fat. Spoon the sauce over and around the steaks and return them to the oven for 15 minutes and serve.

Let's Get Saucy @ IHCC!

 

A Macaroni & Cheese Roundup!

Macaroni and cheese is one of our favorite side dishes here in the Stirring The Pot kitchen. Originally I wanted to make Ina's newest Macaroni & Cheese recipe this week, her Overnight Macaroni & Cheese.

 

You know what they say about the best made plans, right? Well...my daughter got real sick with covid, it's my son's 16th birthday tomorrow, and our upstairs heater broke so we have zero heat. I could go on, bu,t basically I forgot to prep the macaroni and cheese the night before and since it's overnight mac and cheese it was a total bust today.

 

I thought about it long and hard and decided that I've made a lot of macaroni and cheese over the years and I've never done a macaroni and cheese roundup, so here goes!

If you love macaroni and cheese like we do, you might want to try some of these! 

Click on the recipe title to be directed to the original post and recipe!

Nigella Lawson's Butternut Squash Macaroni & Cheese

Ok, come on...doesn't this look delicious and perfect for your Thanksgiving dinner? Plus, you don't have to make the squash because it's already in the pasta. It's like a two-in-one!

Donna Hay's Spinach Macaroni & Cheese

Same kind of idea here...don't wanna make macaroni and cheese plus a green veggie? Just go ahead and put them both together. Look at us being multitaskers!

Jacques Pepin's Penne Au Gratin

Tomato makes a great pairing with macaroni and cheese and Jacques Pepin will never steer you wrong with one of his gratins!

Rick Bayless' Salsa Mac n' Cheese

If you're feeling a little south of the border, then Rick Bayless's Salsa Mac n' Cheese is just as good as any! I love the idea of doing different salsa variations. 

Ina Garten's Crusty Baked Shells and Cauliflower

If you're in the mood to be a little healthier with things, Ina's Crusty Baked Shells and Cauliflower is a terrific recipe. The cauliflower does a great job standing in for pasta and that crusty topping is oh so good!

Jacques Pepin's Pasta, Ham, and Veggie Gratin

 Once again, Pepin will never steer you wrong. He is pretty much a gratin genius! This mac and cheese is great if you have any leftover ham during the holidays that needs using up. This is a great way to do it and...everyone loves a one pot meal!

 

 

Classic Side Dishes @ IHCC

Jacques Pepin's Butternut Squash Gratin {The Perfect Fall Side Dish}

Butternut squash is a true fall favorite. Over the years we have come to absolutely love it! Back in 2011 I started things off simple with Tessa Kiros' Baked Butternut Squash. When that was a hit I moved on to Ina's Butternut Squash and Ricotta Bruschetta.The Bruschetta was addictive so I branched out further to Ina's Butternut Squash Hummus. 

The love affair was in full bloom so then we tried other favorites like Ruth Reichl's Butternut Squash, Sausage, and Walnut Lasagne and also Nigella Lawson's Butternut Squash Macaroni and Cheese. 

Now I'm furthering the love affair with butternut squash by trying my hand at Jacques Pepin's Butternut Squash Gratin. 

Pepin's gratin is so simple. It is right up my alley. Just a handful of ingredients.The hardest part is cutting the squash into 1/8-1/4" slices. Once that's done, you just boil the slices for about 2 minutes, then arrange them in a baking dish, top with salt and pepper, pour the cream on and cover with cheese. Bake for about 30-40 minutes and you have one delicious fall-inspired side dish or main dish.

You can arrange the squash slices artfully and really make the gratin beautifully arranged, but that's not really my style so I just threw the slices in the baking pan for a more 'rustic' look. I really love that word rustic, don't you?

My family walked in while this was cooking and they said "it smells like Thanksgiving in here." If that isn't the ultimate compliment then I don't know what is.

Butternut Squash Gratin

Adapted from Essential Pepin

Serves 6-8

1 large butternut squash (3-3/4 pounds)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1/2 cup grated Jarlsberg or other Swiss-type cheese or Parmesan

Preheat the oven to 400F. Cut off the stem of the butternut squash and split it in two at the bottom of the neck; this will make it easier to peel. Peel the neck lengthwise with a sharp knife or vegetable peeler, removing enough skin so the orange flesh appears (there is a layer of green under the first layer of skin). For the body of the squash, remove the skin with a sknife by going around it in a spiral fashion (it is easier to peel a round object in this manner); then cut lengthwise in half and, using a sharp spoon, remove the seeds. With the slicing blade of a food processor or a knife, cut the squash into 1/8- to-1/4 -inch-thick slices. 

Put the squash in a saucepan, cover with water, and bring to a boil. Boil over high heat for 1-2 to 2 minutes, then drain in a colander; the pieces will break a little.

Transfer the squash to a gratin dish and add the salt, pepper, and cream, mixing with a fork to distribute the ingredients. Cover with the cheese. Bake for 30 to 40 minutes, until nicely browned. Serve. 

Vegetables Unleashed @ IHCC

Spaghettini with Spicy Basil Pesto

 
I plant a container garden each summer and the one thing I can always count on is basil. It grows like a weed in my backyard every single year.

My basil was needing a trim, so I went out and got two packed cups and came right in to make Jacques Pepin's Spicy Basil Pesto.

Pepin says, "Conventionally pesto is made with pine nuts, but here I use pecans, along with a jalapeno, for a distinctive effect. You may want to double or triple the recipe for the pesto. It is very good on grilled fish or meat, as a delicious flavoring for baked potatoes, or as a topping for other pastas. It will keep for up to a week in the refrigerator. Be sure to cover it with a piece of plastic wrap, pressing it down so it touches the surface of the pesto. "Blanching" the basil and the parsley in a microwave helps prevent them from discoloring when the pesto is held for a few hours." 

I love that Pepin changes up the classic pesto by using pecans in place of pine nuts. I also love the idea of adding a jalapeno (also fresh from the garden)! I have to say this pesto was one of the tastiest pesto recipes I've ever made. I loved the slight heat from the jalapeno and the pecans seemed to give the pesto a little more body than normal. I found 5 cloves of garlic was just right and everything came together perfectly. 

Mixing pesto into pasta is likely a personal preference. Some people might like more or less pesto than others. Pepin has you mix the pesto with one pound of pasta which really stretches the pesto out and makes the flavor more subtle. If you wanted a more pronounced pesto flavor, then you'd want to make a double batch of pesto, or use less pasta. 

We enjoyed this pesto over angel hair pasta and found it to be incredibly light, like a cloud. A true summer pasta dish, if there ever was one. 

I am a HUGE fan of this pesto recipe. In fact, it may be my favorite of all time. I will definitely make it again!

 Spaghettini with Spicy Basil Pesto

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

2 cups packed fresh basil leaves

1 cup tightly packed fresh parsley leaves

1/4 cup freshly grated Parmesan cheese

1/4 cup pecans

5 garlic cloves, peeled and crushed

1 small jalapeno pepper, cut in half and seeded

1/2 cup extra virgin olive oil

1 pound spaghettini

1/2 teaspoon salt

freshly ground black pepper

hot pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese

Bring 4 quarts of salted water to a boil in a large pot.

For The Pesto: Put the basil and parsley in a plastic bag and microwave on high for 1 minute. Transfer, while still hot, to a blender and add the Parmesan cheese, nuts, garlic, and jalapeno pepper. Process for about 30 seconds, until the mixture is finely purred. Add the oil and process for a few more seconds. (You should have about 1-1/2 cups). Transfer to a large bowl and set aside.

Add the spaghettini to the boiling water, stir well, and cook for 8 to 9 minutes, until tender but still slightly al dente.

Scoop out 1 cup of the pasta cooking liquid and mix it with the pesto. Drain the pasta well and add it to the sauce, along with the salt, and black pepper to taste. Toss and serve immediately, with hot pepper flakes, if desired, and the grated Parmesan cheese.

 

Summer Harvest @ IHCC

Peking-Style Roast Chicken {Summer Slim Down Series #8}

 

Dear Mr. Jacques Pepin,

I wanted to cook a healthy meal that the whole family loves, roast chicken. We all love roast chicken and we also love using the leftover in dishes throughout the week, so I turned to you and your French ways for a good roast chicken recipe. Now, maybe some of this is my fault. I suppose I was walking on the wild side yesterday because I chose your Peking-Syle Chicken.

I chose this particular recipe because we were featuring condiments, sauces, dressings, and all manner of sauces over at I Heart Cooking Clubs. When I saw your recipe for Peking-Style Chicken using soy sauce, honey, Tabasco, and balsamic vinegar I thought, "great, I can kill two birds with one stone."

I started with a really good organic chicken. We can roast any chicken, but a quality organic chicken always tastes a whole lot better.

Then I unpacked my chicken from the wrapping and decided that I wasn't going to take out the wishbone in order to make it easier to carve. I do not like handling raw chicken, Jacques. I always short change this part. I also didn't truss the chicken like you wanted me to because again, I dislike handling raw chicken. I trussed the bird real quick while grimacing and cringing on the inside. I was a vegetarian for 7 years for this reason. I do not dealing like with raw meat.

After washing my hands one hundred millions times and wiping down every hard surface in my kitchen because I loathe raw chicken, I then proceeded to boil the chicken for 3 minutes and then simmer it for 2 minutes. I understand this will help crisp up the chicken skin, which is a desired goal for Peking Chicken.

Then I slathered my chicken with the Peking mixture of soy sauce, honey, Tabasco, and balsamic vinegar. This is going to be excellent I thought. Everything is looking good. Jacques will not let me down.

I slid that chicken in the oven and at the half hour mark it looked beautiful, with gorgeous color. I basted it with the Peking sauce again and slid it in for another half hour. When I pulled it out I panicked. Why was my chicken looking so burnt, Jacques? Do you know the horror I felt? Nevertheless, I persisted. I guess this chicken is meant to look burnt, so I slather it with the remaining Peking sauce and stick it back in the oven. Now I am fretting and freaking out because I'm counting on you for a wonderful roast chicken. Except, the air smells somewhat acrid in my house - a burning smell like hot burning soy sauce and vinegar. I start totally questioning my choices and I run to the kitchen to cover my chicken with tinfoil so the skin won't get any darker. I know this may prevent the skin from being crisp. I start freaking out about ruining the chicken.

After being in full-blown panic mode for at least 30 minutes, I pull the chicken out and the chicken is dark and burnt looking. It's as dark as my cast iron pan. The bright sunlight is reflecting off the chicken and I cannot get a good picture of my burnt-looking chicken. My husband is laughing at me because I'm taking a picture of a burnt looking chicken and I'm doing it over and over again with a craze. Then I start laughing like a maniac because Jacques, you have me taking pictures of a burnt ass chicken! Why am I taking pics of a burnt looking chicken? My husband watches me move the chicken all over the kitchen trying to get a decent picture and he bellows, "it will look burnt no matter what you do."

Finally, in an effort to defy my husband, I decide to cut the chicken and take a picture of the thigh and leg alongside my baby red potatoes and creamed peas. There I think, it doesn't look so bad now.

The crisis is averted. The skin is definitely crisp and the chicken is just fine, but we definitely prefer a more classic roast chicken and decide that we are not fans of the Peking-Style. 

That said, I will not be walking on the wild side for awhile, Jacques. I thought the chicken would have a dark red lacquered look, but oh no that just wasn't the case, was it Jacques? You've never really stressed me out before, or done me wrong, and the chicken really was ok, so I won't totally quit you, Jacques. However, I will take a break. A warning about the color, Jacques. That's all I ask for.

I still love you though,

Kim of Stirring the Pot

P.S. Here are some links to great roast chicken recipes that I've shared on my blog. Roast chicken is a great way to have a healthy meal and also enjoy some quick healthy leftovers.

The Very Best (and also the fussiest): Julia Child's Roast Chicken

The Second Best (but also my go-to recipe because Julia's is so fussy):  Ina Garten's Engagement Roast Chicken 

The Roast Chicken Smeared With 2 Sticks of Butter (and from the archives): Tyler Florence's Ultimate Roast Chicken 

 

Peking-Style Chicken

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

1 chicken (about 4 pounds)

1-1/2 teaspoons honey

2 tablespoons dark soy sauce

1 teaspoon Tabasco sauce

2 tablespoons balsamic vinegar

12 ounces small button mushrooms, cleaned

1/2 cup water

Notes: I didn't have mushrooms so I added 2 heads of unpeeled garlic cloves to the bottom of my roasting dish prior to roasting the chicken. In my mind you can't go wrong with roasted garlic as a side.

Preheat the oven to 375F. Bring 10 cups water to a boil in a large pot.

Meanwhile, remove the wishbone from the chicken (I did not do this but will include directions below). Fold the wings of the chicken under the back and truss it with kitchen twine to help maintain the birds compact shape (I did not do this either).

Lower the chicken breast side down into the boiling water. Return the water to a boil over high heat (this will take about 3 minutes). As soon as the water is boiling, reduce the heat to low and simmer the chicken gently for 2 minutes. Drain and place the chicken breast side up on a rack in a roasting pan.

Mix the honey, soy sauce, Tabasco, and vinegar together in a small bow Brush the chicken on all sides with some of the mixture. Roast breast side up for about 30 minutes.

Brush the breast side of the chicken again with the honey mixture, then roast for another 30 minutes. 

Arrange the mushrooms in one layer under the rack in the pan and add the water. Brush the chicken with the remaining honey mixture and roast for 15 minutes longer.

Transfer the chicken to a platter. Pour the accumulated juices and the mushrooms into a saucepan. Let stand for 2 to 3 minutes, then spoon off as much fast from the surface as possible, and reheat if necessary. 

Cut the chicken into pieces and serve with the juices and mushrooms.

How To Remove The Wishbone From The Chicken: The wishbone is often removed from chicken, duck, and other birds to make carving easier. To remove the wishbone, place the bird on its back and lift the skin at the neck to expose the flesh. Slide the point of a paring knife along either side of the wishbone, cutting into the flesh (about 1/2 inch deep for a chicken). Then insert your thumb and index finger on either side of the wishbone and pry it out.

How To Truss A Chicken: Trussing a stuffed bird helps keep the stuffing in. Trussing also helps a bird hold its shape, whether it is stuffed or not, so it cooks evenly and looks better on the serving platter. Nevertheless, trussing is usually optional!

To truss a chicken, use fairly thick cotton kitchen twine, so it doesn't cut your fingers. Slide a length of twine under the tail and around the tips of the drumsticks, then cross the twine above the chicken and slide both ends of the twine under the tips of the drumsticks to create a figure 8. Hold the ends of the twine together, which will close the tail opening. Pull the ends of twine around the sides of the bird until they join at the neck end, next to the wings, and tighten the twine, securing it behind the wings or behind the stump of the neck; tie a double knot so the twine doesn't slide off. Remove the twine before serving. 

My Top Ten Favorite Potato Dishes!

We are crazy about potatoes in The Stirring The Pot kitchen. When I thought about which potato recipe I would make for this week's Hot Potato theme, I couldn't come up with anything I thought would be more delicious than the potato recipes I'd already made...which led me to think that I've never created a roundup of my potato favorites, but I totally should, and so...here it goes.

I looked through all my potato archives, and trust me, there were pages upon pages of potato recipes. I decided that I would only choose recipes where the potato played the starring role.

What follows below are my ALL-TIME FAVORITE POTATO DISHES. These are the ones that I've made over and over again. They are in no particular order. I love them all equally.

I truly feel that potatoes are one of the most comforting foods. During times such as these, we would all benefit from a few hot potato dishes. I'd also like to note that almost all of these dishes can be made with pantry ingredients and/or things you should have on hand (I'm talking bare bones ingredients here). Please take care of yourself!

If you click on the name of the dish, it will take you to the original post and recipe.

 Ina Garten's Crusty Baked Potatoes with Whipped Feta

 Oh my word...this potato is SO GOOD y'all. The salty herby coating on the potato skin and the fluffy lip smackin' whipped feta. If you're a fan of feta, or if you're looking to up your baked potato game, this is the recipe for you. Each and every bite is full of flavor and oh so delightful!

 Madhur Jaffrey's Potato Pancakes with Spicy Korean Dipping Sauce

Who doesn't love a crispy crunchy potato pancake dipped in a garlicky, spicy dipping sauce? These are so addictive, and you can make them with pantry ingredients! 

 Jacques & Julia Garlic Mashed Potatoes

Mashed potatoes are the bomb. A recipe that two legends wrote together? Even better! Add garlic, and well...you have a delicious comforting dish!

 Ruth Reichl's Shirred Eggs over Potato Puree

Now, I said that I didn't have a favorite in this roundup, but if I do, then it's this recipe. You see, potatoes and eggs are two of my favorite ingredients and this dish...is like a hug. Creamy mashed potatoes topped with an over-easy egg, all baked up in a cute little ramekin. This is serious breakfast food, for when you need a deep dose of comfort (like maybe right about now). Top it with chives, cheese, bacon, etc. Just try it! So so good!

 

 Donna Hay's Potato & Ham Fritters

This recipe is perfect for this time of year. Leftover ham and potatoes from Easter dinner? Please make this dish! These are like crispy golden mashed potato cakes with bits of ham and spinach. The crispy crunchy outside and the creamy savory interior are a perfect texture match. These would make a perfect after-Easter brunch!

Jacques Pepin's Potatoes Fondantes

Creamy, buttery, crispy, flavorful Yukon baby potatoes. A five-ingredient side dish that will blow a basket of french fries right out of the water. Jacques Pepin is like a potato genius!

 Ruth Reichl's Cheddar & Garlic Twice-Baked Potatoes

 I've tried my hand at a lot of twice-baked potatoes over the years and Ruth's recipe is my favorite! These are the perfect side for a special dinner. They're also great for entertaining! Look at all that cheese!

Ina Garten Basil Potato Puree

 Ina Garten's Basil Potato Puree is what happens when you crave mashed potatoes in the summertime. I can remember making these years ago with the basil my mom grew in her garden. Mom could not stop talking about how special these were. She just loved them so much. Do yourself a favor and make these mashed potatoes this summer when you have more basil than you know what to do with!

 Giada's Mini Twice-Baked Potatoes

 I love Ruth Reichl's twice-baked potato recipe the most, but I have to give props to Giada's twice-baked potatoes because everyone loves mini food. These twice-baked potatoes are so much fun. Irresistible little bits of goodness that are perfect for almost any type of event. Once you pop, you can't stop!

Ina Garten's Buttermilk Mashed Potatoes 

Last, but not least, Ina Garten's Buttermilk Mashed Potatoes.Thank you, Ina, for introducing me to the potato ricer/food mill method of making mashed potatoes. It yields the most dramatically creamy and indulgent mashed potatoes one could possibly put in their mouth! My family goes crazy for these mashed potatoes and the secret really is using a potato ricer. Trust me, once you do it you will not make mashed potatoes any other way. These potatoes are heavenly!