My Top Five Game Day Favorites!

 

Ina Garten's Hot Dogs in Puff Pastry 

I will never shut up about these hot dogs. Literally never. The puff pastry is flaky and delicious and the hot dogs are hot and juicy and I don't care what anyone says about this recipe, it's a total winner. A major crowd pleaser!

    Ina Garten's Parmesan Chipotle Popcorn 

I made this popcorn before Christmas and little did I know that it would be THE ONLY WAY I eat popcorn now. This is so much better than is sounds or looks. The cheesy buttery popcorn with the hint of spice...it's like the perfect combination and just so addicting. Plus, it is easy as can be to make!

 Ellie Krieger's Healthy Five Layer Dip 

This is a healthy, vegetarian, five layer dip perfect for any snacking or gaming event. The first layer is a creamy layer of black beans seasoned with chipotle pepper, followed by a layer of corn mixed with a little onion, garlic, and cilantro. On top of the corn sits a layer of mashed avocado with lime juice, followed by a fresh salsa made from tomatoes, jalapeno, and scallions. The fifth, and final layer, is all about the cheese. You can use cheddar cheese or whatever cheese you like. I like to change it up using sharp white cheddar because it delivers so much flavor or Monterey Jack. Either way this dip is beyond delicious and you can feel good about eating it!

Ruth Reichl's Baked Cheddar Olives 

 

Okay, I've included these baked olives in several favorites roundups and I will keep doing it because they are utterly delicious! I love the cheesy crackery coating on the outside of the olives. It almost tastes like a goldfish cracker or a cheese it and it pairs perfectly with the salty olive hiding inside. These are just so dang good!

Mark Bittman's Minamalist's Buffalo Chicken Wings 

 

I thought I had my favorite chicken wing recipes, until I tried Mark Bittman's broiled version. I believe I said his recipe had a trifecta going on: broiled crispy chicken, incredibly balanced sauce with loads of buttery garlic flavor, and really juicy chicken. My family descends on these like a pack of wolves.

Half-Baked Harvest's Baked Buffalo Chicken Egg Rolls

Everyone in my house loves every single buffalo chicken recipe. Buffalo chicken wings, buffalo chicken tacos, buffalo chicken dip, buffalo chicken pizza, and Baked Buffalo Chicken Egg Rolls!

These are the perfect tailgate recipe for football season and guess what, they are really pretty healthy! Tieghan of Half-Baked Harvest packs the buffalo chicken filling with TONS of flavor! It starts with shredded chicken and then she adds buffalo sauce, greek yogurt, and lots and lots of herbs like: chives, dill, onion powder, garlic powder, and parsley. Then there's cheddar cheese and blue cheese. I'm telling you, that filling is like a flavor bomb! 

Then you just place some filling in the egg roll wrapper and wrap it up! It's easy peasy. Tieghan bakes her egg rolls, making them much healthier (and every bit as crunchy) as fried egg rolls. These turn out so delicious and flavorful and are great dunked into some more buffalo sauce and/or some ranch.

Best of all, the egg rolls stay hot/warm for a really long time. They are best served straight from the oven while still hot, but they are still delicious when warm or at room temp. We loved them!

Baked Buffalo Chicken Egg Rolls

Adapted from Half-Baked Harvest

by Tieghan Gerard

Makes 20-22 egg rolls

1-1/2 cups cooked shredded chicken

1/3 cup plain greek yogurt

1/2 cup buffalo sauce, plus more for serving

2 tablespoons chopped fresh chives

2 tablespoons dried parsley

2 teaspoons dried dill

1 teaspoon onion powder

1 teaspoon garlic powder

salt and pepper, to taste

1 cup shredded cheddar cheese

1/4 cup crumbled blue cheese

20-22 square egg roll wrappers

Preheat the oven to 425F. Lightly grease 2 baking sheets. 

In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.

To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

Serve the egg rolls with fresh herbs, buffalo sauce, and plenty of ranch for dipping.

Tailgating Treats @ 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. 

Chicken Patties with Garlic, Ginger, Scallions and Soy Dipping Sauce

On Tuesday, January 26th our school district held a Covid-19 vaccine clinic for all employees who wanted the first dose of the Moderna vaccine. Just in case you're wondering, I got mine. The very next day we returned to in person school. For one day. Then we had 4 snow days in a row.

We returned to school for our 2nd day in person on Wednesday, February 3rd. Again, for one day. We were then out another 2 days for snow days due to an ice storm. It is now Sunday, Feb. 14th and we still have ice. Another winter storm is coming and then another one after that. We may not have school this week at all. Not even for one day.

I'm starting to feel like Mother Nature agrees with me and wants us to be virtual. If we get the snow and ice that we're projected to get this week then it will be one of the biggest snow and ice storms I've ever seen since I moved to Kentucky about 18 years ago.

Naturally you are compelled to do a stock up grocery haul when an impending snow and ice storm are on the way. Gotta get the bread and milk! So I ran out this morning and got a massive haul. I am now ready for Snowmageddon 2021, or whatever the news is calling it. 

After freezing my tail off running around to 4 stores and going in and out with the groceries, I wanted something quick and easy. These chicken patties fit the bill nicely. A simple mix of ground chicken, soy sauce, garlic, ginger, scallion, chili powder, and black pepper and you are well on your way. While those are shallow frying in a saute pan, mix together a quick soy dipping sauce. The sauce comes together in no time:  soy sauce, garlic, scallion, chili powder, vinegar, and sugar and you are all set. In about 20 minutes total you can be dunking one of these delicious chicken patties into that soy dipping sauce and swooning in delight. 

And, in case you are wondering, there are still no chicken wings and now there is no cheddar cheese.

 

Chicken Patties with Garlic, Ginger, Scallions & Soy Sauce Dipping Sauce

Adapted from Madhur Jaffrey

Recipe adapted from Stirring the Pot

Makes 6 patties & 1/2 cup dipping sauce

1 scallion

1 large garlic clove

1 pound ground chicken

1 tablespoon sesame oil

freshly ground black pepper

1/4 - 1/2 teaspoon chili powder

1-2 tablespoons oil

fresh cilantro sprigs or green onions, for garnish

 Cut the scallion crosswise into very fine rounds along its entire length, including the green section. Peel and mince the garlic. Peel and mince garlic  Peel and finely grate the ginger. Put the chicken in a bowl. Add the scallion, garlic, ginger, sesame oil, soy sauce, black pepper, and chili powder. Mix thoroughly.

Shape the mixture into 6 patties, each about 3" diameter. Put them in a single layer on a plate and cover with plastic wrap. Set the patties aside until you are ready to eat. Prepare the dipping sauce.

Lightly oil a large non-stick frying pan with the oil and set over a medium-high heat. When hot, add the patties and cook for 3-4 minutes or until golden brown underneath. Turn the patties over and cook the other side for the same time. To test, pierce the center with the point of a sharp knife - if meat is no longer pink inside, the patties are cooked. Serve hot, garnished with cilantro and/or green onions.

Dipping Sauce

 1 small garlic clove

1 scallion

4 tablespoons soy sauce

2 tablespoons distilled white vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1/4 teaspoon chili powder

Peel and mince the garlic. Cut the scallion into very thin rounds. Combine the garlic, 1 tablespoon sliced scallion, the soy sauce, vinegar, sesame oil, sugar, and chili powder in a small serving bowl and mix well. 

 

 

Giada's Buffalo Shrimp {A Delicious and Healthier Option!}

For about three weeks now there have been NO CHICKEN WINGS in the markets. Zero. Zilch. Not even in the next town over. Not in a 50 mile radius. I have to wonder, has everyone been hoarding chicken wings for Superbowl weekend? 

What do you do when you can't have the classic chicken wing for Game Day? You make buffalo shrimp! Then you realize you can't find JUMBO tail on shrimp ANYWHERE within a 50 miles radius so you have to make do with small sized shrimp that are masquerading as large, and with the tail off! IT IS WHAT IT IS you say. After all, IT IS WHAT IT IS happens to be our new motto, right?

So, while we wait for jumbo shrimp and chicken wings to make their return to the market, we will make do with little tail off shrimp marinated in hot sauce, minced garlic, lemon zest, olive oil, and salt then sauteed (or grilled) in the pan before being doused in more hot sauce and served with ranch, celery, and carrots. And guess what? We will enjoy it because IT IS DELICIOUS and let's face it, way more figure friendly than chicken wings.

So, Buffalo Shrimp, no matter their size, are delicious in my book and I will definitely be making this recipe again as soon as I can get my hands on some good jumbo sized shrimp. Giada includes a recipe for a Goat Cheese Dip to serve alongside the shrimp, but personally that doesn't sound too appealing to me and I think it's just an extra step you don't need. Ranch is a great alternative, but really I prefer no dip because I simply like to enjoy the taste of the shrimp. I reserve the ranch dip strictly for dipping the veggies in. I will warn you that the shrimp have a healthy amount of hot sauce on them and are quite spicy, so if you are a spice lightweight, then you may need to have a sauce alongside to help cool things down.

Buffalo Shrimp

Adapted from Food Network

By Giada De Laurentiis

Serves 2-4

1 pound jumbo shrimp, tail on (peeled and deveined)

1/4 cup hot sauce, such as Frank's (plus 2 tablespoons for serving)

2 tablespoons extra virgin olive oil

1 teaspoon grated lemon zest

4 cloves garlic, smashed and coarsely chopped

1/2 teaspoon salt

Note: This recipe on the Food Network includes goat cheese dipping sauce (click the food network link above to be directed to that recipe). That might be great for some who need to temper the heat. These are somewhat spicy. I prefer to use ranch. Also, I didn't have a grill pan and my shrimp were on the small side so I sauteed mine, but the recipe calls for grilling. I think grilling would be much better. Perhaps on a day when there is nicer weather and I have bigger shrimp.

In a medium bowl, toss the shrimp with the hot sauce, olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes.

Preheat a grill or grill panto medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center. Remove to a clean bowl and toss with the remaining 2 tablespoons hot sauce. Serve with ranch and veggies.

My Top Ten Favorites of 2019!

It's been a rough week or so in The Stirring The Pot household. I came down with both a sinus and ear infection, plus bronchitis, then I wasn't quite recovered from that before I came down with the stomach bug. I was still coughing and recovering from the stomach bug when I came down with a fever. So, I've spent the weekend sleeping and resting and can now say that I finally feel as though I'm on the mend.

We're supposed to be making dishes with ingredients we're thankful for, but I didn't quite feel like getting back in the kitchen, so I'm going to be sharing My Top Ten Favorites of 2019, all of which I'm very thankful for!

(click on the recipe title to be directed to the original post with recipe)

Mark Bittman's Minimalist Chicken Wings

These may very well be my favorite recipe of 2019. They are the best chicken wings I've ever had, hands down. Cooked under a broiler, they are perfectly crispy on the outside and so very tender and juicy inside. Plus, Bittman's homemade buffalo sauce is complete perfection, flavorful and garlicky.

Yotam Ottolenghi's Caramelized Garlic Tart

Surely this is not the first time you're seeing this famous tart. Do yourself a favor and make it.

Jacques and Julia's Garlic Mashed Potatoes

These should speak for themselves. I mean if Jacques Pepin and Julia Child got together and created  a mashed potato recipe, then you already know it's gonna be THE ONE. Add in some homemade garlic powder, which has been one of my favorite ingredients to cook with this year, and you have a winner.

Giada's Lemon White Pizza

This pizza had me dreaming I was on a cliffside surrounded by good looking Italian men somewhere on the Amalfi coast (hey, Amalfi is know for its lemons, is it not)? If you love white pizza, this pizza is for you. Cheesy, with a hint of spice, lemon, and fresh basil. It's simply light and luscious.

Ina Garten's Plum Tart

Ina is known for being the Queen of Chicken, but I've also crowned her the Queen of Plum Desserts. Have you ever looked at the sheer number of plum desserts she has? No, well you need to. Then you need to come around to plums and realize that they make for one of the most amazing fruity desserts around, with their ability to be both sweet and sour. This recipe is a major winner! Sweet, sour, juicy plums topped off with a hefty dose of nutty crumble. This dessert is a dream!

Yotam Ottolenghi's Hummus with Ful

Homemade hummus is one of the best dishes there is, as far as I'm concerned. And, if you're going to make it, then turn to no one other than Yotam Ottolenghi. Make his Hummus Kawarma with lemon sauce and crispy bits of ground lamb, which is oh so heavenly, OR make this Hummus with Ful, which is really like having two bean dips in one. Either way, you're in for a velvety delicious dip that has the most wonderful mouth feel! One of the best things on the planet for sure!

Ina Garten's Crusty Baked Potatoes with Whipped Feta Topping

This dish is another one that is at the very top of the list. In fact, of the two potato dishes in this roundup, this one is my favorite! First, you have a crusty baked potato skin coated in herbs and spices and then you fill it with a whipped feta topping?  It's total perfection. In fact, the potato never had it so good. This is quite easily the most flavor a potato has ever had. In fact, I'm adding the ingredients to my grocery list as we speak.

Tessa's Omeleta Horiatiki (with Potato, Feta, and Oregano)

This is one of those dishes that you make and you know it's going to be good, but then you end up being absolutely blown away. This is hands down my favorite frittata dish. The reason: the sliced potatoes slide to the bottom of the pan and create a crispy potato layer on the bottom. Plus, feta cheese is my favorite. I look for any reason to eat some feta (see above). However, this dish would be easy enough to change up. Keep the potatoes and add different veggies, cheeses, and herbs. Delicious!

Ruth Reichl's Food Cart Curry Chicken

When I posted this recipe I said, "The bottom line is...Food Cart Curry Chicken is something I think just about anyone would love, very family-friendly, and this recipe is perfection. I highly recommend giving it a try!' I still stand by this. I think it could be part of every home cook's go-to chicken dishes!

Ruth Reichl's Baked Cheddar Olives

This recipe for Baked Cheddar Olives is just special. It was my very favorite Ruth Reichl recipe and is one of my very favorite recipes of this year, if not the favorite. It's retro, it's fun, and it's so delicious! The best part is, it's cheap, easy, and made with pantry ingredients. Think of these like a cheesy cracker wrapped around a juicy little tangy olive. Absolutely perfect for the upcoming holidays! Once you pop 'em, you can't stop.

Can't wait to see what amazing dishes come out of The Stirring The Pot kitchen in 2020!

Mark Bittman's Minimalist Buffalo Wings {The Very Best Buffalo Wings}

So my family is absolutely crazy for chicken wings. We eat them at least once a week. Years ago I tried a Nigel Slater version where he roasts the wings in the oven and this roasting method became my go-to method for chicken wings. The roasted wings are crispy without the mess of frying, and I feel that roasting the chicken helps to bring out the flavor of the chicken, much more than frying would. Roasting wings is a very good method.

However, I stumbled upon Mark Bittman's Minimalist Buffalo Wings recipe this week and wanted to give his broiling method a try. I could write a letter about them. In fact, I think I will.

Dear Mr. Bittman,

I thought I had perfected making chicken wings. My family and I really enjoyed them roasted in the oven with a simple dusting of Lawry's. They flew off the pan and I could never seem to make enough.

Then I tried your method of broiling the chicken wings and my family came unglued. We turned into wild animals, fighting over each wing until they were gone. I'm not kidding, Mark. Have you ever seen one of those documentaries where wild animals fight over their prey? The scene in my kitchen was very much like that. In fact, my children nearly attacked each other over your wings, Mark.

We blame this behavior on "the trifecta of deliciousness": the most incredible buffalo sauce (buttery and garlicky with just the right amount of heat);  the crispiest exterior a buffalo wing has ever had (truly the broiler method is the best), and the juiciest most delicious chicken meat on the inside. I mean when you take a bite and the buffalo sauce hits your lips it is lip smackin' good, then you get the crunch of the outside and bite into that juicy chicken and it is just magic, Mark. A mouth never had it so good!

Your wings are the stuff of dreams. You deserve a medal. We should shout your name from the mountaintops and we just might. Right after I make another batch.

You are our hero, Mark.
The Stirring The Pot Family

Minimalist Buffalo Wings

Adapted from Food52

by Mark Bittman

Serves 4-6, depending

3 pounds of chicken wings

Neutral oil

salt and pepper, to taste

1/3 cup mild hot sauce, like Frank's Red Hot

4 tablespoons melted butter

1 tablespoon sherry vinegar or white vinegar

1 tablespoon minced garlic

blue cheese dressing or ranch, for serving

carrot sticks and/or celery sticks, for serving

Pat the wings dry very well with paper towels (this will help them crisp) and, if the wings are whole, cut them into 3 sections, saving the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking, salt them lightly, and spread them on a baking sheet, leaving at least an inch of space between each wing.

Heat the broiler with a rack 4 to 6 inches from the flame. (Alternately, heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.)

Broil in the oven on a sheet pan until the wings are evenly well-browned and crisp, flipping them midway through. This should take 20 to 25 minutes overall, but will depend on the strength of your broiler, so peek often! (If using the grill, put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are evenly well-browned and crisp, 15 to 20 minutes.).

While the wings cook, in a large bowl, combine the hot sauce, melted butter, vinegar, garlic, and salt and pepper to taste.

When the wings are browned and crisp, add them to the bowl with the sauce and toss to coat. Return the wings to the pan, leaving excess sauce in the bowl, and broil fora few minutes until sizzling and nicely browned on both sides, flipping once. (Or put the wings on the hot part of the grill and cook, uncovered, turning as necessary.)

Serve hot with the extra sauce on the side, for extra spicy, saucy wings, toss back in the sauce before serving. Blue cheese and/or ranch dressing and celery sticks and/or carrot sticks on the side are a good idea. 

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!