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

My Top Five Recipes of 2021!

 

It may have been the year of slimming things down in the Stirring The Pot kitchen, but the #1 FAVORITE RECIPE OF 2021 does anything but slim things down.

To be fair, 2021 was full of tough times and comfort food was necessary. Ruth Reichl's Fettuccine Alfredo did a perfect job of comforting my family. This is THE BEST recipe for Fettuccine Alfredo I've ever tried and since I stumbled across this recipe, at the end of September, I have made this no less than 25 times.

There is a reason I've made it so many times. First, it requires a simple handful of ingredients that are always on hand: pasta, cream, Parmigiano-Reggiano, butter, and salt and pepper. I have made this for myself using traditional pasta and I have made this mostly for my 15 year-old son who is gluten free  and it works like magic every single time. If you're ever in doubt how to fill up a 15 year-old boy who works out for hours upon hours and has the hunger of 10 men, try making him some of this fettuccine alfredo. It works like a charm, every. single.time.

I realize this is not healthy in the least, but it is fast and delicious and you can have it ready in the time it takes to boil a pot of pasta. Plus, this is foolproof, every single time!

As always, click on the recipe titles above the picture to be directed to the original post and recipe

Ruth Reichl's Fettuccine Alfredo

Ok, so Ruth's Fettuccine Alfredo was the #1 recipe of 2021 by default, simply because it was THE RECIPE that I cooked on repeat in 2021, but if I had to pick my favorite recipe that I made, and the one that I would make if time wasn't a factor, it would hands down be Ina Garten's Rigatoni with Sausage and Fennel. I could tell you a million things about how it is probably THE BEST PASTA DISH I'VE EVER COOKED, and it is, but I will sum it up by saying that I text everyone I know who loves to cook, and some who don't, and told them IF THEY EVER MADE ONE RECIPE I SUGGESTED, IT SHOULD BE THIS ONE! Don't even worry if you don't like fennel! You will in this recipe. Don't skimp on any ingredients. Make it exactly as it is written! You will thank me. It is incredible! Definitely entertaining-worth. Definitely THE DISH to pull out if you want to impress someone.

Ina Garten's Rigatoni with Sausage and Fennel

For years and years I wanted to make Pork Chops with Sauteed Apples and Cider Cream Sauce and I finally got around to it. Guess what? It was love at first bite and now I can see myself making this every fall season. A real favorite, especially that cider cream sauce.

Ruth Reichl's Pork Chops with Sauteed Apples and Cider Cream Sauce

It's no secret that I love eggs! They are a star ingredient in the Stirring The Pot kitchen. I also love a recipe inspired by the farmer's market and on a trip to the Lexington Farmer's Market I got all kinds of glorious fresh herbs. I always turn to Mark Bittman when I have an ingredient I want to cook with and he came through with his recipe for a Bread Frittata. Now, you know we love potatoes here at Stirring The Pot, but bread is the way to go in a frittata and I learned that lesson when I made this dish! The bread retains its shape so well and really holds up well in the eggs, adding much more texture than potato and also really allowing the herbs to shine. The bread frittata is my new go-to for a quick breakfast. This has become another staple recipe, something akin to a Kitchen Sink Frittata, allowing me to use up all kinds of bits n' bobs of leftover bread, cheese, herbs, meat, and veggies.

Mark Bittman's Herby Bread Frittata

You simply CANNOT have a favorites roundup without a dessert, and Jamie Oliver's Peanut Butter & Jelly Brownies are the stuff of dreams!  I mean how can you go wrong with a dense chocolatey brownie with swirls of peanut butter cream and jelly, dotted with raspberries? Heaven. Just total heaven. 

Jamie Oliver's Peanut Butter & Jelly Brownies

And that's a wrap, folks. I wish you all a healthy, safe, happy, and DELICIOUS New Year!

The Notorious Hot Buttered Rum {{It's Cocktail:30 #2}}

 

Have you ever drank butter? I haven't. Until today! 

I've always wanted to try the notorious Hot Buttered Rum. It just seems like THE ULTIMATE winter cocktail, both nowadays and way back when. If a drink has that much notoriety then it just has to be good.

I start with some Carta Negra rum, otherwise known as black rum. Black rum is aged in barrels, is darker in color, and some say has deeper, richer flavor. 

Then you need some butter. Yes, you are going to drink butter. Just get over it and try not to think about it. People have been doing it for hundreds of years.

Now, I did some research and there are a couple different methods for making a Hot Buttered Rum. Some melt the butter in a pan with the spices, then add the rum and the water. Others make a butter mixture, place the butter in the bottom of the glass or mug, heat the rum and water in a pan and simply pour it over the butter. I did the latter option, but I really don't see it making a difference in the end. The butter will melt either way. 

Most recipes flavor the butter with sugar or honey, cinnamon, cloves, and sometimes vanilla. I think this is something you can really make your own. Once I saw the addition of vanilla there was simply no turning back. I had to have the vanilla.

 

I began with about a tablespoon of room temperature butter in a small bowl. I have to admit I was a little queasy thinking about drinking that tablespoon of butter in a drink, but I was committed. I added a pinch of cinnamon, a teaspoon and a half of brown sugar, and some vanilla bean paste to taste. I mixed it up and added it to the bottom of my glass toddy mug. Then I added about 1 cup of water and 1.5 ounces of black rum to a pan and heated it up until it was close to boiling. I poured the rum and water mixture over the butter, stirring with a spoon, and garnished with a cinnamon stick.

I have to admit that at first I wasn't sure, mostly because the rum was very strong. However, I am a total lightweight and pretty soon I started to feel my cheeks heat up and a rather pleasant calm settle over me. I have to admit to really loving this drink. If you're a lightweight like me, one will do!

Just like the Hot Toddy, the Hot Buttered Rum is like a giant hug, warming you up from the inside out. I'm not lying, these types of drinks will really warm a girl up!

I see many Hot Buttered Rums in my future! 

I'm going to give this 4.5/5! I think if I play around with it enough I can get it to a 5/5!

 

 

Hot Buttered Rum

Adapted from jamieoliver.com

by Jamie Oliver

Serves 1

1.5-2 ounces black rum

1-1/2 teaspoons brown sugar

3 cloves, (optional)*

small knob of butter

pinch of cinnamon, or to taste

vanilla, to taste

cinnamon stick, to garnish

freshly grated nutmeg, to garnish

Note: I chose option#2 below.

Option#1: Over a low heat, melt the butter in a pan with the sugar and spices. Turn off the heat and add the rum and stir well. Pour the contents through a sieve into a mug or toddy glass and top with hot water, to taste. Garnish with a cinnamon stick and grated nutmeg.

Option#2: Mix up the butter, brown sugar, cloves, cinnamon, and vanilla in a small bowl. Using a spoon, gather up the butter and place into the bottom of a mug or toddy glass. Heat the rum and the water (I used 1.5 - 2 ounces rum to 1 cup water). Heat the rum/water to the desired temperature and pour over the butter, into the mug, stirring to combine. Garnish with a cinnamon stick and grated nutmeg.

Jamie Oliver's Peanut Butter & Jelly Brownies {A Perfect Treat For Back To School}!

I've been bit by the baking bug pretty hard lately. I wanna make all the baked goods right now, but I'm especially craving anything with peanut butter. When I saw Jamie's Peanut Butter & Jelly Brownies I fell in love at first sight. Not only does it look like the dessert of my dreams, but I also love the peanut butter and jelly theme because....IT'S BACK TO SCHOOL TIME!

We are going back to school the middle of next week and I can hardly believe it. The summer has  flown by. Seeing as how this is the tail end of summer, I thought a decadent treat like this was perfect!

Can I just tell you right now...these fudgy ooey-gooey brownies have a decadent peanut butter custard swirled into them? Yes, you heard me right. A creamy, dreamy, obsession-worthy peanut butter custard. Then you tuck pockets of raspberry jam into the peanut butter custard before garnishing with some beautiful fresh raspberries. It is a thing of beauty. It is dessert perfection. 

And it is a sad, sad story when you can only have one, because you're gonna want another, and another. In fact, I ate one. My husband ate two. We each saved one. Then I packed the rest up and delivered them to a friend to get them out of my sight because I knew I'd be tempted! 

YOU NEED THESE IN YOUR LIFE!!

Peanut Butter & Jelly Brownies

Adapted from Comfort Food

by Jamie Oliver

Serves 15

Custard

1 cup milk

1 vanilla bean OR 2 teaspoons vanilla extract

2 large egg yolks

1/4 cup sugar

1 heaping tablespoon cornstarch

1-1/2 tablespoons butter (at room temperature)

2 heaping tablespoons smooth peanut butter

Brownies

1 cup butter, plus extra for greasing

8 ounces quality dark chocolate (I used semisweet)*

1 cup, plus 2 tablespoons sugar

4 large eggs

1 cup all-purpose flour

2 tablespoons raspberry jam

2-1/2 ounces fresh raspberries

Notes: I used semisweet chocolate because we like it better than dark chocolate, but the recipe calls for 70% dark chocolate. I also used two kinds of jam, strawberry and grape because we wanted to try some of each and because it's what I had on hand. My brownies had to bake for about 30 minutes, 5 minutes over the suggested time.

 To make the custard, put the milk into a saucepan, halve the vanilla bean lengthwise, and scrape out the seeds, then add both bean and seeds to the pan and lightly simmer on the stove (or use vanilla extract), stirring occasionally. Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornstarch, and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat, and stir gently for 2 to 3 minutes, or until thickened. Stir in the peanut butter, then leave the custard to cool completely.

Preheat the oven to 350F. For the brownies, grease and line (use parchment) a deep baking pan (8x12 inches). Melt the butter in a non-stick saucepan on a very low heat, the snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

Pour the brownie mix into the prepared baking pan, then swirl through the chilled nutty custard (discarding the vanilla bean, if using). Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh raspberries (or any other fresh seasonal berries that correspond with the jam you're using). Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool for 1 hour if you can bear it, then cut into portions and serve.

Peanut Butter & Jelly Week @ IHCC

My All-Time Favorite Sandwiches!

Last week was our first almost-full week back to school and lemme tell ya....it was a butt kicker. The change over from teaching reading to math is overwhelming and then adding the virtual component just takes it over the edge. A little visit with my co-workers would help to take the edge off, but we're really not allowed so there's really no solace in that.

It doesn't help that this Tuesday my Mom will have been gone for 3 years now. Why do certain dates just loom over us? Every year when the anniversary of her death creeps up I feel an overwhelming sense of dread. I find myself reliving those awful last days, the last phone call she made, the coma, the waiting.

I know she wouldn't want me to relive those last days.So, in an effort to remember the good I am putting together this post. My mom LOVED a good sandwich! I can't tell you how many times I would find her standing by the toaster in the kitchen, toasting up some bread for a sandwich. Most of the time it was turkey or ham, but in the summer she ate nothing but tomato sandwiches.

Mom also loved making breakfast sandwiches on the weekends and then wrapping some up for the work week. She made those sandwiches so much, that my old friends from the neighborhood remember those sandwiches and every once in awhile I'll get a text from them with a picture of their breakfast sandwiches, which they now make for their family, the "Anita Special."

As I was thinking of which sandwich to make this week I just kept thinking of Mom and remembering a sandwich that I made for her back in July 2012, which she declared "one of her favorite things to eat ever." She loved it so much she asked me to make it for her birthday, which was hilarious because her birthday wasn't for another 10 months! But,of course, 10 months later I made it for her birthday and she loved it just as much.

I wish I could make that sandwich for her now, but instead here is a roundup of our all-time favorite sandwiches! As always, if you click on the recipe title, it will take you to the original post with the recipe.

Rick's Crispy Chicken Torta

One of Mom's favorite things to eat ever! This sandwich is hands down our all-time favorite sandwich on the blog. Toasted bolillo rolls smeared with garlicky black beans, topped with a panko fried chicken breast, shredded Monterey Jack cheese, sliced jalapeno, a dash of hot sauce and slices of creamy avocado. The flavors and textures will have you in sandwich heaven. This sandwich is a lot of work and dirty dishes, but it is so worth it!

Crusty Black Bean-Chorizo Subs

This Crusty Black Bean-Chorizo Sub is my personal favorite because it's much easier than the sandwich above AND I love beans, chorizo, and feta cheese! I look for any excuse to eat feta cheese.

So imagine creamy black beans mixed with flavorful chorizo, topped with a slab of tangy and salty feta cheese, a few slices of avocado and some hot sauce on a toasty roll. IT IS SO GOOD! You could spice up the black bean mixture and leave out the chorizo, making this vegetarian.

Nigel's Chicken Po'Boy

If you're hungry for a chicken sandwich, this will surely satisfy! Perfectly golden strips of fried chicken nestled in a hot crispy baguette with lots of shredded lettuce and mayo. Every bite of this sandwich is heavenly, decadent, and comforting. This one is a crowd-pleaser!

Jamie's Bacon Sarnie

Sometimes I have days where I just want to eat a handful of bacon and Jamie's bacon sarnie is the perfect fix. Jamie advises a few different ways to make the bacon sarnie, but basically cook a few pieces of bacon however you like, then dip one slice of the bread in a bit of the bacon fat and close it up to form a sandwich. Simple, satisfying and delicious. You can't go wrong!

Nigel's Oat Cookie Sandwiches w/ Lemon Mascarpone Filling

You can't have a sandwich roundup without a dessert sandwich and Nigel's Oat Cookie Sandwiches with Lemon Mascarpone Filling are unique and delicious. Lacy oatmeal cookies with a unique filing made of lemon curd and mascarpone cheese. A lot of sandwich cookies are somewhat fussy, but this is an easy recipe and lemon lovers need to give these a try. They are so light, so lemony, and so creamy and satisfying. 

Pasta with a Creamy Smoked Bacon and Pea Sauce {Recipe Redux}

This recipe, Baby Farfalle with a Creamy Smoked Bacon and Pea Sauce, is a dish I made back in 2011 and it is AN ALL-TIME FAVE! My daughter, who was only 10 at the time, fell in love with this recipe and requests it often.

Over the years, I've made a few changes to this recipe and thought I would document them below for safekeeping. I will confess that my changes DO NOT make this recipe any healthier. In fact, my changes are to add more cream and cheese, but the result is nonetheless an improvement on the original, making the final product a creamy cheesy delight.

This dish is part of my regular rotation for three very simple reasons: it's delicious, it's done in the time it takes to boil pasta, and it's made with pantry ingredients. Everyone should always have the ingredients on hand to make this dish. Pasta, bacon, cream, frozen peas (or even any other green veggie, such as spinach and/or kale) Parmesan and/or Mascarpone.

This dish is highly adaptable. Don't have bacon? Use pancetta or bits of leftover ham. Don't have frozen peas? Use kale or spinach. Don't have the Mascarpone? Use cream cheese. I find that I always have a version of the ingredients on hand to make this dish work.

 
 Now, it's my opinion that the bacon or pancetta is essential here, but I suppose you could go ahead and make a veggie version. If that's the case I'd add a few more green veggies to amp things up a bit.

I'm now on my 11th year of food blogging and this is one of my family's all-time favorite dishes from my blog. I think that probably says it all.

Pasta with a Creamy Smoked Bacon and Pea Sauce

Adapted from Jamie Oliver's Food Revolution

by Jamie Oliver

Serves 4-6

8 -10 slices bacon or equivalent in pancetta

salt and black pepper, to taste

1 pound baby farfalle or small pasta

olive oil

pat of butter

2 cups frozen peas

1/4 - 1/2 cup heavy cream

4 ounces (1/2 cup) Mascarpone

4-6 ounces Parmesan cheese

Optional: herbs for garnish: mint, basil, sage, or parsley work well here

Notes: The ingredients in bold are the ones I've changed over the years. Originally the recipe called for 10 slices of bacon. I usually use around 8 slices but have been known to add more or less. The original recipe called for only 2 tablespoons of cream and it simply just wasn't enough to form a sauce so I find that I add anywhere from 1/4 -1/2, depending on the consistency. And finally, the original recipe didn't call for Mascarpone, but one time I had it on hand and wanted to use it up so I tossed it into the sauce and we found that it made the sauce even creamier and silkier.

Bring a large pan of salted water to a boil. Add the mini pasta and cook according to the package instructions. Slice the bacon. Get a large frying pan over medium heat and a good lug of olive oil and the butter (I've found this necessary as bacon is usually nowhere near as fatty as it used to be). Add the bacon to the pan, sprinkling with a little pepper and fry until golden crisp.

 Meanwhile finely chop any herb garnishes. As soon as the bacon is golden, add your frozen peas (and or any other veg) and give the pan a good shake. After a minute or so, add about 1/4 cup heavy cream and the Mascarpone to the bacon and peas. Before draining your pasta, save some of the pasta cooking water, about 1 cup to be sure. 

Now drain your pasta in a colander. Add the pasta to the frying pan. Incorporate the pasta with the sauce, watching as it comes together to see if it needs more cream. Now toss in the Parmesan cheese and stir to incorporate. Be sure to do all this over low heat. It's really important that the sauce is creamy, silky, and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit. Place into a large pasta platter and garnish with more cheese and/or herbs, if using. Serve immediately. This is lovely with a simple green salad.

Stirring the Pot Turns Ten Years Old {and My Top Ten Recipes Ever}!!

My passion for cooking started when I was barely big enough to stand on a stool and help my mom in the kitchen. Thankfully she never lost patience with me. I learned a lot. I fell in love.

Fast forward about 30 years. This picture was my first blog post back on January 6, 2009. We had just moved into our dream house. My daughter was 7 and my son was only 2 years old. I was a young stay at home mom with a passion for cooking and I was ready to go on an adventure. A food blogging adventure. This is the Stirring The Pot kitchen 10 years ago, brand new. It's 10 years later and that kitchen is definitely showing some wear.

The inspiration for Stirring the Pot came from reading food blogs and watching the movie Julie & Julia. Julie & Julia had just hit the movie theatre and it was all the inspiration I needed to choose a cookbook of my own to cook through. At the time I was really into Tyler Florence and had just received his newest cookbook, Stirring the Pot. This was the one. I only had one dilemma. Tyler's cookbook had lots of dishes I knew my family wouldn't eat. My husband and daughter were picky eaters and my son was allergic to all sorts of things. I needed someone who enjoyed food like I did and I knew just the person.

I called my mom and explained what I wanted to do. She agreed to eat whatever I cooked and Stirring The Pot was born. My first blog dish was Tyler's Roasted Tomato Soup with Fresh Basil. I knew nothing about taking pictures (see below), but we enjoyed the soup and I did manage to make over 60 recipes from the book before I got distracted by other chefs and recipes and started branching out. Mom and I were having a wonderful time cooking and eating together. She held to her promise.  She ate everything and always had the best feedback.

Along the way, I met so many people who were just as passionate about food. This has been, without a doubt, the best part of this journey. I love and appreciate all of my foodie friends. I really enjoy talking about food and life with you!

I was lucky enough to join in with a bunch of sweet ladies and form a cooking group called I Heart Cooking Clubs where we would choose one chef and focus on cooking their recipes for a six month period. Now it's 10 years later and my great friend Deb and I are still going strong. Together with a group of wonderful friends we've managed to cook the food of 19 chefs!


I've also had the chance to meet a few celebrity chefs. I was able to catch Tyler Florence at a book signing and have him sign my copy of Stirring The Pot. I was also able to meet Giada De Laurentiis at a book signing. However, the best celebrity experience was meeting Bobby Flay.

He came to town and did a live cooking show. He was working on making an apple dessert and took questions from the audience as he did so. I managed to get in line and be the last one to speak. I confessed my crush, told him he was gorgeous, and then he gave me a hug and handed me the dessert. My own dessert made by Bobby Flay himself. I still remember how ecstatic I was.

I never imagined starting a food blog would be one of the best things I could do for myself. This is my 892nd post! I've cooked over 900 recipes! I was able to share them with my mom and my family and I have it all recorded! I've made the most wonderful like-minded friends, I've met celebrities, I've participated in many cook along groups and food challenges, done guest posts, wrote cookbook reviews, received cookbooks, cookware, and ingredients for free, I've had big kitchen failures, and I've learned so much. Most of all I was able to realize my goals and then some, and that is such a great feeling! I would encourage anyone with a passion to start small. The sky really is the limit and you have no idea where your journey will take you.

Now let's get to the good part...THE RECIPES!

These are the best of the best. The consistent crowd pleasers. The tried and true. The ones I turn to again and again. My approach was to remove any emotion or bias towards the food and focus solely on which recipes were written perfectly and produced the best results each and every time. I'm so happy with this list. I didn't plan it, but there is a mix of everything: breakfast, soup, pasta, main courses, and even a dessert! There may be a lot of chicken in this roundup, but it's not because it's our favorite. It's simply because the recipes are outstanding and have proven to be tried and true. These are gems. Consistently delicious recipes that turn out perfectly each and every time and that, my friends, is what it's all about. The search for go-to recipes that stand the test of time!

Madhur Jaffrey's Delicious Chicken Bits
 These Delicious Chicken Bits are hands down the #1 recipe that is requested in my house. My family refers to this dish as Indian Chicken and I have made it at least 50 times since making it the first time in 2012. The chicken marinates in a mixture of black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika, salt and oil and then it gets a quick sear and finishes cooking in the oven for 8 minutes. It is easy, quick, and the chicken bits are little flavor bombs. Jaffrey says to serve the chicken bits on their own as an appetizer, but we enjoy them over rice with a green veggie on the side. If I had to pick only one top favorite recipe on Stirring The Pot for all 10 years, it would hands down be this one. If you are a meat eater, you simply MUST MAKE this recipe!

Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce

 I first made Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce back in 2011 for my pasta-loving daughter. It was an instant hit and has been a dish that has been requested over and over. I have taken the liberty to adapt the recipe a touch over the years. I like to make it a little more luscious by adding a touch more cream, Parmesan, and about 4 ounces of  Mascarpone. This makes the final dish very creamy and flavorful. This is definitely a family-friendly dish and I love how quick and easy it is. My daughter has literally grown up eating this one. So hard to believe she will turn 18 soon and graduate from high school.

Tyler Florence's Big Fat Chocolate Chip Cookies

 This one is from way back in the archives, 2009, to be exact. I made these cookies just a few months into blogging and I have made them ever since. If I were to pick one baking recipe to share with the world, it would be these cookies. Oh my goodness, they are so good! If you've never made these then run to the store and grab the ingredients right now. Buy the best chocolate you can get your hands on. Tyler's recipe uses dark chocolate. Use whichever chocolate is your favorite. I use semi-sweet chocolate and I prefer making these cookies with Ghiradelli sold in the block and cut into big chunks. This recipe makes 8 giant cookies. They will be the best cookies you ever had. You will be SO proud of them. They will disappear before you know it. They will be your go-to recipe for everything: potlucks, birthdays, bake sales, gatherings, etc. Just make them!

Tasty Kitchen's Easy Peasy Chicken Legs

 Yes, I'm sharing chicken legs on my Top Ten Recipes Ever list, BUT these are SO GOOD. This is a recipe to put in your back pocket when you're looking for something easy and delicious that will please your family. This recipe is a home cook's best-kept secret. Put it in your back pocket. I try to buy quality chicken legs, organic, if possible. You'll need 2-3 for each person you're serving. Drizzle them with oil and dust them with a hefty dose of Lawry's seasoning and salt and pepper and roast at 400F for about an hour or so (depends on size and quantity). Prepare for your house to smell absolutely amazing! The chicken is crispy on the outside, extremely flavorful, and the interior is fall-off-the-bone tender. These Easy Peasy Chicken Legs pair well with just about anything, are very budget-friendly, and people will go on and on about them.

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

 I love shrimp and if you've been following me for any time at all then you know I've shared a lot of shrimp recipes. They have all been delicious, but this one is THE BEST. What makes Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic so much better than the rest? Well, the answer is simple. It's his Mojo de Ajo, a garlic oil that is made by chopping two entire heads of garlic and slow cooking it in oil for around 30 minutes before adding chiles for heat and a touch of lime zest for brightness. These shrimp are completely irresistible! The first time I made them I accidentally ate all of them straight from the pan. This is the best recipe I've found if you love the classic pairing of shrimp and garlic. Just be sure to cook the garlic low and slow!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

 If you love hummus then this is YOUR RECIPE. I knew Ottolenghi's hummus would be delicious, but I had no idea how perfect this recipe was going to be. The creamiest hummus cooked from scratch topped with crispy bits of ground lamb, garbanzo beans, buttered and toasted pine nuts, and the most refreshing and tangy lemon sauce. Wow...this is the stuff of dreams. The hummus to end all hummus. I could eat it every day for the rest of my life.

Jacques Pepin's Egg and Onion Gratin

 Cooking with Jacques Pepin was so inspiring and I learned so many new ways to prepare food. Prior to making this Egg and Onion Gratin, I had never thought of making a gratin out of hard-boiled eggs, but this dish blew my mind. Hard-boiled eggs and sauteed onions topped with a Gruyere cheese bechamel sauce. It's a departure from the regular old breakfast and it's so delightful served on toast. I knew it was one of my top favorite recipes ever as soon as I took the first bite!

Jacques Pepin's Onion Soup Lyonnaise-Style

 This recipe is perfection. Completely perfection. Pepin's Onion Soup Lyonnaise-Style. First of all, Pepin is a genius and if anyone knows French Onion Soup it's him. Second of all, it has not just one layer of bread and cheese, but two. Third of all, this is a restaurant-quality dish and people will literally sing your praises.

Nigel Slater's Roast Chicken Wings
 We love chicken wings and this recipe was game-changing for us! Prior to trying this recipe, I had no idea that roasting wings resulted in superior results. I'm convinced the roasting enhances the flavor of the chicken itself while also lending a perfectly crispy exterior. When I first made Slater's recipe I made his Lemon and Cracked Pepper version, but now we follow his recipe and change up the flavors all the time. My husband and kids think roast chicken wings at home are far better than the fried wings you eat at any restaurant. I have made these and taken them to potlucks and parties and I can never seem to make enough. They fly off the plate in minutes.

Ina Garten's Engagement Roast Chicken
  Odds are you've heard of Ina Garten's Engagement Roast Chicken over the years and I'm here to tell you that it's for good reason.  I've made a number of roast chickens over the years and this one is by far the VERY BEST. If you're going to make a roast chicken, this should be the one. A perfectly crispy golden brown chicken that is juicy and tender and topped with flavorful onion gravy. I recommend this to all of my friends when they ask me for recipe ideas. Ina knows chicken and this recipe cannot be beaten. This recipe should be in every home cook's arsenal!

 Thank you to everyone who has been a part of my journey! I'm looking forward to the next 10 years!

*This post is dedicated to my mom, the best taste-tester there ever was. Thank you, mom!