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Looking for the best of the best? This roundup of the 12 most popular recipes from the past 12 years on Big Flavors from a Tiny Kitchen has you covered!

This post may contain affiliate links.

12 years ago today, I published my very first post here on Big Flavors from a Tiny Kitchen. Actually, back then, I was over on LiveJournal and I called my site “Chopaholic”.

The very first thing I posted was my Mom’s sloppy joe recipe. I revamped that post a while back and even shared some of the photos I had taken over the years in an attempt to make sloppy joes look less… sloppy.

You can see how it turned out over on the post for Our Favorite Sloppy Joe Sandwiches.

Chopaholic moved over to Blogspot a while later, and with that move, it became known as Big Flavors from a Tiny Kitchen.

The Big Flavors name has stuck, and since moving to its own domain, bigflavorstinykitchen.com several years ago, it’s become a bigger part of my life than I could have ever imagined.

What started out as a creative outlet and a way of sharing what I was cooking with my friends and family has turned into a career that I absolutely love! I could talk about food 24/7, and this venue has been a great way for me to share that love with the world.

I’ve grown so much in the kitchen – I cook things now that I would have been terrified to try years ago. And I’m no longer scared of high-heat frying – I’ve pretty much retired the giant 16-inch long tongs that I used to use whenever I was afraid that the oil would splatter and burn me.

Thank you so much for all the support over the past 12 years. I’ve savored every tasty conversation, been thrilled to meet some of you in person, and have enjoyed helping people find their next favorite recipe more than words can say.

To celebrate 12 years, I dug through my Google Analytics and determined the all-time 12 most popular recipes here on Big Flavors. Some of my own favorites are on this list (hellooooo, fajitas and chickpea flatbreads!), and there were a few surprises here as well.

Let’s dig in!

12. Veggie Cream Cheese Roll-ups – Eat the rainbow with these colorful, veggie-packed bites! Serve ’em up as a dinner party appetizer, or let them brighten up your lunch box.

11. Sausage and Peppers – This simple, classic Italian comfort food recipe makes a perfect weeknight meal and is easily scaled up to feed a crowd. Inspired by my Calabrese father-in-law!

10. Bánh Bò Nướng: Vietnamese Honeycomb Cake – Pandan extract gives this traditional Vietnamese cake a vibrant, green hue.

9. Smashed Chickpea & Avocado Salad Sandwich – This fresh, hearty, healthy vegan lunch option is guaranteed to please meat-eaters and vegetarians alike! It’s a rich and creamy sandwich filling that you can feel good about eating!

8. Coconut Jelly – A silky smooth, slightly sweet way to end any dim sum party! These luxuriously smooth treats take only 5 ingredients and 10 minutes on the stovetop, then just stash them in the fridge until party time!

7. Our Favorite Steak Fajitas – These tender steak fajitas are one of my family’s very favorite meals – a perfect Tex-Mex dinner made in a single cast iron skillet.

6. Melt-in-Your-Mouth Buttermilk Chocolate Cookies – These supremely chocolatey cookies are a great way to use a partial container of buttermilk – guaranteed to satisfy even the strongest chocolate cravings.

5. Ricotta Cookies – This simple dessert recipe makes lots of pillowy soft, tender cookies that are sure to be a family favorite! Perfect for cookie exchanges & holiday parties.

4. Instant Pot “Baked” Beans – Bacon and molasses take this sweet-and-salty side dish to the next level!

3. Falafel-Spiced Chickpea Flatbreads – Naan is covered in garlicky tzatziki sauce and covered with Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.

2. Italian Cream Cheese and Ricotta Cheesecake – This super rich, creamy, tangy, no frills, crustless Italian-style cheesecake is easier than you’d think to prepare at home! It’s always a HUGE hit with everyone at the table. Perfect for holiday desserts, dinner parties, and celebratory meals.

1. Roasted Okra – Just 3 pantry staples turn fresh okra into a deliciously golden, nutty side dish or snack. This roasted okra recipe is simple, quick, and delicious.

I was excited to see the okra recipe take the top slot here – I have a video in the works that will be posted on my new YouTube channel once it’s ready to go! I’ll also embed it into the recipe post when it’s ready. I also have some updates in the works for the cheesecake post as well.

Looking for some of my personal favorites from the past 12 years? You can find all of my family’s top-rated recipes here.

Thanks again for all the delicious memories! If you have any recipe requests for future posts, leave a comment below!

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Source: https://bigflavorstinykitchen.com/12-most-popular-recipes/

Bana, “En çok ne pişirmeyi seviyorsun?” diye sorsalar, hiç düşünmeden Cheesecake derim 🙂 Yapmayı ilk öğrendiğim günden beri, tam 20 yıldır, yüzlerce kez pişirmeme rağmen, hâlâ her seferinde ilk günkü heyecanımla hazırlıyor, sevgiyle gönderiyorum fırına ♥

Pişirmeyi sevdiğim kadar yedirmeyi de seviyorum elbette 🙂  Vişnelisini, Oreo‘lusunu, Çikolatalısını, Beyaz Çikolatalısını, Karamelli Kahvelisini, Limonlusunu, Balkabaklısını, Portakallısını, Brownie‘lisini, Çok Çikolatalısını, New York‘lusunu, Pişmeyen, Frambuazlı “No Bake” versiyonunu, Çikolatalı Mascarpone‘lisini, Limon Kremalısını, Muffin Kalıplarında pişen Porsiyonluk Mini halini ve bloga girilmeyi bekleyen nicelerini, mevsimine, o anki ruh halime, ortama, evdekilerin isteklerine ya da misafirlerimin tercihlerine göre defalarca pişirdim. Sonra, No-Bake ve muffin kalıplarında pişirdiklerim hariç, hep 26-28 cm çapında kelepçeli kek kalıbı kullandığımı fark ettim 🙂 Niye? Çünkü malzemelerim onu gerektiyordu. Yani, hiç ölçüyü ve malzemeleri azaltıp daha küçük kalıplarda pişirmemişim! Şaka gibi 🙂

Hemen, elimin altındaki iki adet 20 cm.lik kalıpla işe koyuldum.  İster 4 kişilik, isterseniz daha küçük dilimlerle 6, hatta 8 porsiyona kadar çıkabileceğiniz harika bir mini cheesecake oldu 🙂 Ölçüleri tam olarak oturtana kadar birkaç kez daha pişirdim. Hatta bir seferinde, çilekli ve çikolatalı olarak ayrı ayrı hazırlayıp, aynı anda pişirdim 🙂 minicik dilimleyip, tadımlık 8-10 kişiye ikişer dilimle ikram bile ettim 🙂 Lezzeti nasıl diye sorarsanız, bence leziz. Tam kararında. Artık, sizlerle gönül rahatlığıyla paylaşabilirim♥

Bu ebatta bir kelepçeli kek kalıbınız yoksa, aynı ebattaki başka bir kek kalıbını (borcam da olur) yağlayıp, içine yağlı kağıt döşemek suretiyle pişirebilir,

Tarifte geçen Eti Burçak miktarı kadar “Ev Yapımı Yulaflı Bisküvi“,

Çilek yerine herhangi başka bir mevsim meyvesi,

“Vanilya Özütü” yerine vanilin veya vanilya aromalı herhangi başka bir malzeme kullanabilirsiniz.

İpucu: Hazırladığınız kalıbın içine pişirme kağıdı döşedikten hemen sonra, tabanından başlayıp yanlarını da iyice kapatacak şekilde alüminyum folyo ile sarın (içine su almaması için). Fırına sürmeden önce, fırın tepsisine oturtun. Tepsinin içini iki parmak kadar su ile doldurup, öyle fırınlayın. Fırında bu şekilde nemlenerek/demlenerek pişen Cheesecakelerin, hem çatlama riskini minimuma indirmiş olursunuz, hem de pişerken kurutmazsınız, aklınızda olsun!

Bu tarif, sütlü ve şerbetli tatlılarla arası pek de iyi olmayan bendenizden size çilekli bir bayram hediyesi olsun 🙂 Daha nicelerini, sevgiyle, sağlıkla, huzurla, barışla kucaklamak ve kutlayabilmek dileğiyle… İyi Bayramlar♥

281 kez ziyaret edildi. Bugünkü ziyaret sayısı: 4 visits today

Source: https://kitcheninred.com/recipe/cilekli-cheesecake/

Jetzt im Hochsommer stehe ich nicht gerne lange in der Küche und am liebsten essen wir reifes Gemüse. Ohne Nachzudenken greife ich gerne auf die sehr bewährte Kombination aus Tomaten, Mozzarella und Basilikum zurück. Ich wollte gerne Gemüse sommerlich zubereiten, an das man nicht sofort denkt. Irgendwo in meiner losen Blattsammlung schlummerte ein Rezept für ein Karottencarpaccio, das mir von der Grundidee gut gefallen hat. Den Namen Carpaccio fand ich unpassend und auch das Dressing mit Senfmehl und Sherry lachte mich nicht an. Also tauschte ich noch ein paar Zutaten und kochte es so, wie es mir gefallen hat. Herausgekommen sind Karottennudeln mit Apfel-Kohlrabi-Salat. Das Gericht ist schnell gemacht und schmeckt sommerlich leicht. Es ist vegetarisch, das war so gewollt und unbewusst ist es sogar vegan.

für 4 Personen

6 Karotten

1 säuerlicher Apfel (z. B. Boskop oder Granny Smith)

1 Kohlrabi

4 EL Pinienkerne

1/2 Bund Petersilie

1 Stück Ingwer, etwa so groß wie ein halber Daumen

Meersalz

Zucker

schwarzer Pfeffer aus der Mühle

Apfelbalsam

Olivenöl

Die Karotten schälen und dann mit dem Sparschäler weiter schälen, damit lange, breite Streifen entstehen. Die Karottenstreifen mit Salz und Zucker marinieren und stehen lassen, bis sie Wasser gezogen haben.

Die Pinienkerne in etwa einem EL Olivenöl in einer weiten Pfanne goldgelb rösten. Die Kerne so herausnehmen, dass das Öl in der Pfanne bleibt. In diesem Öl die Karottenstreifen bissfest schwenken.

Die Petersilienblätter von den Stielen zupfen und in feine Streifen schneiden. Den Ingwer schälen und zu feinen Würfeln schneiden.

Den Kohlrabi schälen und zu feinen Julienne hobeln. Den Apfel nicht schälen und ebenfalls zu feinen Julienne hobeln. Beides in einer Schüssel mischen.

Aus Salz, Pfeffer, Apfelbalsam und Olivenöl eine Vinaigrette rühren, den Ingwer zugeben und den Salat damit anmachen.

Anrichten:

Den Salat als Kugel in die Mitte des Tellers aufschichten, rundum mit den Karotten auslegen. Auf den Salat eine Portion Petersilie aufsetzen und die Karotten mit den Pinienkernen bestreuen.

 

Source: https://maresfoodandfun.blogspot.com/2013/03/red-beet-and-white-bean-hummus.html

This Easy Homemade Instant Pot Spaghetti with Meat Sauce is a one-pot pressure cooker recipe and does NOT use jar spaghetti sauce.  The sauce is made from scratch and the spaghetti and sauce are cooked together to make a quick and easy, kid-friendly, delicious meal!

If you’ve been following my blog, you’ll probably notice that this recipe is a departure from the usual, which tends to be international and/or spicy.  That doesn’t mean we don’t eat Mac and Cheese or Spaghetti; it’s just that I don’t post those recipes.

Recently I got a request from a special person (my daughter!) to post my spaghetti recipe on this blog.  She’s going to be living in an apartment at her university and plans to cook.  She requested some Instant Pot pasta recipes that aren’t on the blog, so you get to enjoy them too!

Many of the Instant Pot Spaghetti recipes that you find on the internet use jar spaghetti sauce.  I’m not opposed to jar pasta sauces and I do use them once in a while.  But it’s so easy to make the sauce from scratch in the pressure cooker that there’s really no reason to use jar pasta sauce.

The sauce in this Instant Pot Spaghetti with Meat Sauce recipe is very similar to the sauce that I use in my Instant Pot Penne with Sausage in Tomato Cream Sauce recipe, but I’ve increased the quantity of garlic and spices and added tomato paste.

If you’re new to the  Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Homemade Instant Pot Spaghetti with Meat Sauce.

GO DIRECTLY TO RECIPE

Easy Homemade Instant Pot Spaghetti with Meat Sauce Ingredients

How to Make Easy Homemade Instant Pot Spaghetti with Meat Sauce (Step-by-Step Instructions)

• Instant Pot DUO:  Select the ‘Saute’ function.
• Instant Pot ULTRA:  Select the ‘Saute’ function and press ‘Start’.

Instant Pot DUO Pressure Cook:

• Close the lid and make sure steam release handle is in ‘Sealing’ position
• Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘6′ (6 minutes).

Instant Pot ULTRA Pressure Cook:

• Close the lid.
• Select Pressure Cook mode and adjust time to 6 minutes (00:06).
• Press ‘Start’.

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 6 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

Instant Pot DUO 2 Minute Natural Pressure Release:

• Once pressure cooking is complete, wait for 2 minutes and release pressure.
• Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
• When your Instant Pot is depressurized, the float valve will be in the down position.
• Press ‘Cancel’ and open the Instant Pot.

Instant Pot ULTRA 2 Minute Natural Pressure Release:

• Once pressure cooking is complete, wait for 2 minutes and release pressure.
• Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
• When your Instant Pot is depressurized, the float valve will be in the down position.
• Press ‘Cancel’ and open the Instant Pot.

You might also like to try these Instant Pot Recipes:

Source: https://www.paintthekitchenred.com/easy-homemade-instant-pot-spaghetti-with-meat-sauce/

This 3-Ingredient Tilapia Skillet with diced tomatoes and onions is a quick, easy, healthy, and delicious dinner for the whole family.

This recipe was first published on May 16, 2016. It was updated on August 9th, 2018 with new photos and more information about the recipe. 

My husband had a 3-day work trip and since Thomas is still very small, my father-in-law came from Montreal to stay with me. We had a great time together especially because he is hilarious and such a good cook. He helped me a lot and I am so grateful for that. While I was taking care of my little baby boy, he was preparing delicious dinner recipes for us. Oh man… my mouth waters every time I remember those meals.

One of the recipes he made was this tilapia skillet. When I asked him how he made this recipe, he told me it was only made with 3 ingredients and I couldn’t believe it because it is such a flavorful dish. Normally when a recipe is so tasty, I tend to think it has a long list of ingredients. Is it only me who thinks this way? So, since I loved it so much, I decided to make it again.

It is a perfect recipe if you have less than 30 minutes to prepare a healthy meal for your family. I really love simple dinner recipes, especially because fish is the queen here. I grew up in a Brazil beach town and anywhere you go, you will see on the menu lots of fish dishes made in different ways; grilled fish, fish stew, roasted fish, etc. Fish is definitely part of my childhood good memories and I am always cooking it in my home, especially salmon.

For this recipe, you will only need to sauté onions and diced tomatoes with olive oil in a skillet. Then, add tilapia and cook for less than 10 minutes. Of course, you need to season it with salt and pepper and DONE!! This is definitely the quickest and easiest tilapia recipe you will find out there, yet very tasty. When you are in a hurry, please try this recipe because I am sure you will spend only 20 minutes from preparing and actually cooking it. I am sure this tilapia skillet recipe will be a staple in your home and you still want to eat fresh, healthy, and homemade food.

What is a good side dish for this 3-Ingredient Tilapia Skillet recipe?

I like to serve this recipe with:

If you like this 3-Ingredient Tilapia Skillet recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.

Source: https://www.primaverakitchen.com/3-ingredient-tilapia-skillet/