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

Giada's Grilled Lamb Chops

 My son had a lamb dish at a restaurant and kept talking about it over and over so I decided to try my hand at grilling lamb chops. 

I chose Giada's recipe for Grilled Lamp Chops because I had just harvest all my herbs and have been trying to use them up. This recipe was so simple. You make a paste with garlic, rosemary, thyme, cayenne, salt, and olive oil. Then you marinate the chops in that paste for an hour. After marinading the chops, you allow them to come to room temperature and then you grill them for just 2 or 3 minutes per side.

This couldn't be any easier. The paste really flavors up the chops and they are tender. juicy, and succulent! We really enjoyed these!

Grilled Lamp Chops

Adapted from Food Network

by Giada De Laurentiis

Serves 4

2 large garlic cloves, crushed

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

pinch cayenne pepper

coarse sea salt

2 tablespoons extra virgin olive oil

6 lamp chops, about 3/4" thick

In a food processor, or mortar and pestle, add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in the olive oil and pulse into a paste. Alternatively, grind with a mortar and pestle until you have a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3-1/2 minutes for medium. 

Simple Is Best @ I Heart Cooking Clubs!
 

Giada's Fried Cheese-Stuffed Zucchini Blossoms {A Fun Summer Appetizer}!

 So I was finally able to score some beautiful zucchini blossoms at the farmer's market and I was able to buy enough to make two recipes! The first recipes I was shared was Ina Garten's Zucchini Flower and Leek Frittata (click here for that) and also this recipe for Giada Delaurentiis' Fried Cheese-Stuffed Zucchini Blossoms!This is a pretty simple recipe but it does require some finesse and preferably....small hands! You've got to open up these delicate zucchini flowers, remove the stamen, rinse and fill with the cheese mixture below, then twist the flowers to seal.

The cheese mixture is a combination of goat cheese, cream cheese, heavy cream, basil, green onion, and salt and pepper. I think you could simply some of that by buying different flavors of goat cheese and/or cream cheese and make the filling your own if you like! 

Then you make a simple tempura batter consisting of flour, salt and sparkling water and VERY CAREFULLY dip the stuffed flowers in the tempera and fry them in the oil. This takes some finesse and tender loving care, but is overall easy. 

I liked this fried zucchini flower recipe so much better than Ina's Zucchini Flower and Leek Frittata. The texture of the zucchini flowers in the frittata was somewhat soft, hard to cut, and maybe a little slimy or less than pleasing. The texture in Giada's Fried Cheese-Stuffed Zucchini Blossoms was way better. I loved the light crispy batter on these zucchini flowers and they were really tasty dunked in some marinara. Now for the ultimate question: Would I try to source zucchini flowers again? Would I make this recipe again? No, I don't think so. While I enjoyed cooking with zucchini flowers and trying two different recipes, it's not something that I loved or would seek out and make again. But, I am very happy to have tried it and crossed it off my list!

Fried Cheese-Stuffed Zucchini Blossoms

Adapted from Food Network

by Giada De Laurentiis

Makes 8

1 cup all-purpose flour

1 cup sparkling water

3/4 teaspoon salt, plus extra for seasoning

1/3 cup (2 ounces) goat cheese, at room temperature

2 tablespoons (1 ounce) cream cheese at room temperature

2 teaspoons heavy cream

1 tablespoon chopped fresh basil leaves

1 green onion, finely chopped

black pepper

8 zucchini blossoms*

vegetable oil, for frying

Optional: marinara sauce for dipping

*Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter. 

 In a medium bowl, whisk together the flour, water, and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1-1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350F (if you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

 June IHCC Potluck @ I Heart Cooking Clubs

Roasted Asparagus with Parmesan Breadcrumbs

My new favorite thing is making fresh Parmesan Breadcrumbs. You cook fresh breadcrumbs on the stove top with butter and olive oil until golden brown and toasty, then you add in lots of Parmesan cheese and the Parmesan clusters together with the breadcrumbs to create cheesy clusters of hot crunchy bread and cheese. It's good on pasta dishes and great on green veggies! Give it a try on asparagus like I've done here, or on broccoli! It's delicious!

 Roasted Asparagus with Parmesan Breadcrumbs

Adapted from Food Network

by Giada De Laurentiis

Serves 4

1 pound asparagus, trimmed

1 tablespoon olive oil

salt and freshly cracked black pepper

1/2 cup fresh breadcrumbs

1/4 cup Parmesan cheese

1 tablespoon butter

1 tablespoon olive oil

For the Asparagus: Preheat the oven to 400F. Snap or cut the dry steam ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. 

For the Parmesan Breadcrumbs: Add 1 tablespoon butter and 1 tablespoon olive oil to a medium skillet and allow butter to melt. Add breadcrumbs and cook, stirring, until golden brown, about 5-7 minutes. Add in Parmesan cheese, stirring, allowing the Parmesan to marry with the breadcrumbs and create clusters. 

Plate the asparagus and arrange the Parmesan Breadcrumbs over the asparagus. Enjoy!

Spring Brunch @ IHCC

Garden Fresh: Pasta alla Bersagliera {Pasta Aglio, Olio e Peperoncino}

 Disclaimer: I watch a fair amount of YouTube. The kids at school think they have a claim on YouTube and that adults and/or teachers just don't watch it. They are always so surprised to hear me talk about it.

I love the cooking and travel vlogs, among others. This week I discovered the Pasta Grammar channel and I watched them make a dish called Pasta alla Bersagliera, which is a pasta dish based off Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil). The Bersagliera sauce is just like Spaghetti with Garlic and Oil, except they add in little red Italian peppers (peperoncino) and a couple tablespoons of tomato paste. The YouTube video that inspired this dish is below if you'd like to give it a watch!

 

 

I was so glad to discover this dish because I have some of the ingredients out in my garden: little red peppers, basil, and I decided to add some cherry tomatoes.  

It's real simple! You place the olive oil in the pan with the cherry tomatoes, tomato paste, sliced red peppers and cook that down for a little bit. Then add the garlic and cook over low heat (being careful not to burn the garlic) until the garlic imparts its flavor and is a slightly golden brown. Some people toss the garlic, but I kept it and garnished my dish with it! The sauce will look broken, but that's okay. It will come together when you add the pasta and the pasta cooking water.

I researched many Spaghetti Aglio e Olio recipes prior to making this. Some called for one garlic clove, some called for 3, and others called for 8. I decided on 3 garlic cloves and 3 little hot peppers. I like that you can vary the ingredients based on your personal taste. Some people might want to add less garlic, or maybe more. Some might only like 1 pepper while others prefer more. It's up to you! The beautiful thing about cooking in your own kitchen is making it your own! This is a spicy and flavorful delight and tastes quite fresh and delicious! If you have the ingredients on hand you might want to try it!

                         Pasta alla Bersagliera or Pasta Aglio, Olio e Peperoncino 

                     Adapted from Pasta Grammar/Youtube and Giada De Laurentiis

                                                          1 pound spaghetti

1/2 cup extra virgin olive oil

3 cloves garlic, germ removed

1-2 red peppers (pepporicino) 

handful of cherry tomatoes

2 tablespoons tomato paste

1 tablespoon chopped fresh basil leaves

reserved pasta water, amount depending on how you like your sauce

Notes: This recipe and the measurements is based off of Giada De Laurentiis' Spaghetti Aglio e Olio and I have simply substituted the red pepper flakes for red peperoncino and added 2 tablespoons of tomato paste. I got this idea from watching Pasta Grammar on Youtube and since I had the red peperoncino on hand I decided to adapt Giada's recipe and give it a go! This is a combination of their recipes with a little personal touch of my own with the cherry tomatoes. I don't claim it was authentic!

Place 6 quarts of salted water in a a large pot and bring to a boil.

In a medium to large skillet place the olive oil, cherry tomatoes, tomato paste, sliced peppers, and garlic (garlic should be left whole with the germ removed). Cook the mixture over low heat until the garlic becomes slightly golden brown. You do not want to burn the garlic! Remove the garlic. Add about 1 cup of hot water from the pasta pot and set aside.

When the pasta pot comes to a boil, add the pasta and cook about 2 minutes less than package directions. When the pasta is almost done, reserve about 1 cup of the pasta water. Drain pasta and add the pasta to the pan with the oil and tomato sauce. Stir and decide how much pasta water you need to make your sauce and pasta come together. Garnish with basil or other herbs, if you like and serve. 

 From The Garden @ IHCC

Five Favorite Mediterranean Dishes!

Mediterranean food is my all time favorite and most of this blog probably consists of some form of Mediterranean-based dish. 

I thought it would be fun to look back on some of my favorite Mediterranean dishes, namely my top Greek and Italian recipes. I chose a good mix of main dishes, one appetizer, and a dessert! As always, if you click on the recipe title it will direct you back to my original post with the recipe!

                                                    Ina Garten Sausage and Fennel Rigatoni

This is one of the MOST DELICIOUS FIVE STAR pasta dishes I've ever made or eaten anywhere, both in my kitchen and in a restaurant. Many others say the same, so I feel like it is a must make if you're a pasta lover. Don't let the fennel worry you if it's not your favorite. I felt that way and it turned out just fine. The fennel just gives this dish a delicate background flavor that really gives the dish the boost it needs to be something special. It is an outstanding dish!

            Giada De Laurentiis' White Lemon Pizza

White pizza is a real favorite of mine and this version with three cheeses: ricotta, mozzarella, and Parmesan is just a stunning dish! This pizza turns out perfectly for me every single time and to this day it is THE SINGLE MOST delicious pizza I've ever made at home! I always imagine myself eating a slice at an outdoor restaurant over the cliffs of the Amalfi Coast.

 

 Tessa Kiros' Garides Saganaki

I love all things shrimp and feta cheese, feta is one of my favorite cheeses, so this dish was meant for me! It's flavorful and light and feels so special. One day when I get over to Greece I plan to eat my weight in all things feta and shrimp, and probably baklava, but that's for another post.

 

Tessa Kiros' Peppers Stuffed with Feta

Again, feta cheese! I am ALWAYS looking for ways to eat feta cheese so this recipe makes me feel better about eating so much cheese because I'm also eating vitamin rich pepper as well! It's a win-win situation!

 

 Ina Garten's Fruit Salad with Limoncello

As I mentioned several times over the years, the Amalfi Coast of Italy is rife with lemons and in my spare time I watch travel vlogs on Youtube and everyone is dining al fresco on the cliffs of the Amalfi Coast doing shooters of Limoncello, eating fresh fruit, pasta, etc. This dessert reminds me of the Mediterranean because it's fruity and light, spiked with Limoncello, and just a little bit creamy with a lemon yogurt dressing. It just seems like the fruity desserts you find all over Italy and I'm going to declare it Mediterranean! 

A Taste of The Mediterranean!

 

 

 

 

Giada's Baked Lemon Ziti

  

I found this recipe for Giada's Baked Lemon Ziti last week and thought it was a very fitting spring-based pasta casserole to close out casserole season. I mean how can one go wrong with a pasta casserole made with a Parmesan-based white sauce spiked with lemon zest and lemon juice, flavored with pancetta and basil, before being topped with creamy and ooey-gooey mozzarella and crunchy golden-brown panko?

This was easy enough and fell into my plans perfectly as my husband does not like savory dishes spiked with lemon and he was away on business. The dish came together in no time at all. 

I made a few changes to the recipe, namely: I subbed bacon in place of pancetta for both sourcing reasons and financial reasons and I would likely do this again; I also subbed panko in place of regular breadcrumbs as I prefer panko; and lastly, when the the pasta and sauce had been mixed, and the pasta was poured into the baking dish, I added almost another cup of milk and stirred. I do this often with baked pastas as I find them dry if I do not.

*One more tip: Giada says to mix the breadcrumbs and Parmesan and top the casserole, then drizzle with olive oil. I DO NOT like this method because the olive oil does not evenly distribute amongst the crumbs and you have patches of golden-brown topping and then pale topping. Instead, I prefer to mix my breadcrumbs and/or panko with the Parmesan and then douse them with olive oil or melted butter in the same bowl and mix until all is combined and every bit of topping in covered in oil or melted butter and then spread the crumbs over the casserole. This yields a much more desirable topping in every instance!

Reviewers of this recipe had largely given this dish great reviews, saying that it was a real favorite. Some suggested that they couldn't taste the lemon at all. I didn't find this to be true at all. I definitely tasted a good amount of lemon flavor.

I found this to be a very unique pasta dish, one that marries the fresh flavor of lemon with a very rich and cheesy sauce. While good, I felt like something was missing and I couldn't quite put my finger on it. Did it need some garlic? I can't quite say. I loved the bits of bacon and the crunchy panko crust, but I did feel like the basil lent a somewhat overwhelming licorice flavor and maybe some pesto added to the sauce would be a more agreeable addition. 

This will likely be one of the more interesting dishes I make this year and I can't say I loved it, but I can't say I hated either. Instead I am left somewhat perplexed, wondering if perhaps this could be improved upon somehow, if I could only figure out how.

If you have any suggestions, please leave them below. Perhaps some peas and spinach? Green veggies?

 

Baked Lemon Ziti

Adapted from Food Network

By Giada De Laurentiis

Serves 8-10

Pasta:

Butter, for greasing the dish

salt, to taste

1 pound ziti pasta

1 tablespoons olive oil

12 ounces pancetta, sliced into 1/4" thick slices/chopped

Sauce:

1 stick butter

1/2 cup all-purpose flour

3-1/2 cups whole milk

zest of 2 large lemons

3/4 cup grated Parmesan

salt and pepper, to taste

1 cup chopped fresh basil

2 tablespoons chopped fresh thyme

1/4 cup fresh lemon juice (1 large lemon) 

2 cups shredded mozzarella

Topping:

2/3 cup plain breadcrumbs or panko

1/3 cup grated Parmesan

extra-virgin olive oil, for drizzling

For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350F. Butter a 13 x 9 x 2 glass or ceramic baking dish.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.  

In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.

For the topping: In a small bowl, combine the breadcrumbs/panko and Parmesan. Sprinkle the topping over the pasta mixture. Drizzle the top with the olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve. (*See note above within post regarding how I make my breadcrumbs). *The topping can be drizzled with the pancetta cooking juices in place of the olive oil.

Crispy Orzo with Peas

With groceries and gas sky high, I have been on a rather frugal kick lately. One of my first steps was to completely revamp how and where I shop for groceries. The second step was to do a better job of using  everything I have on hand. This means all the food has to be organized for weekly inventory. The third step, is finding the right recipes, both to use things up and for whatever is on sale that week. We no long buy whatever groceries we please. We just buy whatever is good quality and on sale. .

I was doing a quick search for spring recipes using peas and Giada's Crispy Orzo with Peas caught my attention because it called for four primary ingredients I've been trying to use up: orzo, coconut milk, fresh ginger, and frozen peas. The only other ingredients I needed were: scallions, olive oil, and lemon. I always have those on hand.

I was drawn to this dish because I've never fried pasta before and I was interested to see what the texture of the fried orzo would be like alongside the softer orzo and the peas.

The whole dish was easy enough to put together and I always love the aroma of coconut milk bubbling away on the stove top. The orzo pasta becomes very creamy when it cooks in the coconut milk and the ginger goes a long way in flavoring the pasta. The pasta sauteed easily enough and as I was tasting along the way, I noticed that I tended to enjoy the pasta more when it was only lightly fried, so I went with that. I think Giada fries her pasta to a golden brown, but I think it is up to personal preference on how you like it. Definitely taste as you go!

I was eager to try the dish and found that I loved the contrast of soft orzo, chewy orzo, and crispy orzo, especially with the pop of the peas. It was certainly an interesting dish, one that marries Italian pasta with Chinese Fried Rice. I found myself wanting to add either Parmesan cheese or soy sauce and I couldn't decide which I wanted more, so I just ate as it was and enjoyed it! I think this would make for a very tasty vegetarian meal with a crispy fried egg on top, and as I ponder the flavor profiles a little more, I dare say a dash or two of soy sauce! 

I really liked this and I would definitely make it again. I think this would be a good choice for anyone looking to really change things up. It is definitely interesting!

Crispy Orzo with Peas

Adapted from Food Network

by Giada De Laurentiis

Serves 4-6

1 can light coconut milk

one 2-inch piece ginger, sliced

salt and pepper, to taste

2 cups orzo pasta

1/4 cup olive oil

1 cup frozen peas, thawed

1 bunch scallions, sliced thin (about 1/2 cup)

1 tablespoon lemon juice*

In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt some pepper, to taste, and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Remove and discard the ginger.

Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and some pepper and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

 

Spring Delights @ IHCC

Five Brunchmas Dishes!

 

I had high hopes to make a really special new Brunchmas dish this week, but time got the best of me. I was too busy doing last minute shopping, wrapping, decorating, baking, and cooking up non-blog dishes.

So, here is a recap of some of the dishes I think would be Brunchmas-worthy!

Click on the recipe title to be directed to the original post with the recipes!

Ottolenghi's Shakshuka It certainly fits the bill as far as representing all the Christmas colors, right? The red and green and front and center and the dish is healthy, light, fresh, and delicious. Plus, it's gorgeous and can be served family style or individual.

Giada's Breakfast Tart and Fruit Salad with Honey-Lime Syrup I made this breakfast tart years ago, but I still remember it fondly. Pancetta, mascarpone, Gruyere, and green onions really make a flavorful taste sensation! Plus, the recipe is kinda perfection! Giada's Fruit Salad with Honey-Lime Syrup was a wonderful accompaniment and let's face it....fresh fruit isn't what it's meant to be during the winter months so the honey-lime syrup really brings it all to life!

 

 

 Ina's Tri-Berry Oven Pancakes No one really wants to stand by the stove flipping pancakes on Christmas day, so Oven Pancakes or Dutch babies are perfect for Brunchmas! Ina Garten's recipe is the perfect choice for Christmas Day! Serve family-style or individual and have a nice selection of fruits.

 

 

 

Herbed-Baked Eggs These Herbed-Baked Eggs are hands down the easiest way to do any brunch, while also making something that feels special. All you need is a baking dish and some butter and cream. Crack your eggs into the dish and then top with various herbs, cheese, and garlic. These could be personalized to suit all tastes and flavor profiles! Love them!

 

 

 

Winter Citrus Tart w/ Rosemary Whipped Cream  Look no further if you need a special wintery brunch dessert because Curtis Stone's Winter Citrus Tart with Rosemary Whipped Cream is perfect for the holidays! I mean oranges are all the rage at Christmastime, right? They are juicy and delicious and in season! Plus, we decorate with them, we make simmer pots with them and we make desserts and cocktails with them! This is THE PERFECT and easy dessert for your Brunchmas.

 

Plus, it's worth mentioning that this glorious dessert takes only a mere handful of ingredients: puff pastry, orange marmalade, oranges, cream, and rosemary! It is the epitome of easy, beautiful, and delicious! Everyone will be so impressed!

I hope everyone celebrating had a wonderful and Merry Christmas!