I’ve been fortunate enough to write the Stirring It Up column for ten years now. Over those years, I’ve found the following recipes are popular with my family and guests. This month, we’ll look back at the top ten recipes we’ve shared in the column. (Our newest favorite is the roasted carrots recipe.) Thanks so much for reading and cooking with me for the past decade. Here’s to many more! Cheers!

Read more in the May issue of City Social Magazine online or pick up your free copy in stores all over town!

Smoked Brisket with Pepper Crust
1 tablespoon black pepper
2 tablespoons sea salt
1 tablespoon chipotle powder
1 tablespoon smoked paprika
2 tablespoons dried oregano
1 tablespoon cumin
1, 3- to 5-pound brisket

Mix spices in a small mixing bowl. Rub all over brisket. Coat the smoker rack with vegetable oil. Wrap brisket in foil. Smoke for 4 to 5 hours or until 160 degrees Fahrenheit in the center. Serves six to eight.

Pain Perdu Stuffed with Apricot Cream
1 French bread loaf
4 oz. cream cheese, softened
1/4 cup apricot preserves
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon vanilla ground cinnamon
2 tablespoons butter

Cut bread into 1-inch slices. Cut a slit in the top crust of each bread slice to make a pocket. Mix cream cheese and preserves in a small bowl. Spoon some cheese mixture into each bread pocket. Whisk eggs, milk, vanilla and cinnamon in a pie plate. Melt one tablespoon butter on a non-stick griddle or skillet over medium heat. Dip stuffed bread slices into the egg mixture, coating completely. Add dipped bread to the skillet. Cook until golden, about one minutes per side. Serve with syrup and dusted with powdered sugar.

Crabmeat Stuffed Mushrooms with Horseradish & Dijon
1 egg
1 heaping tablespoon mayonnaise
1 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pound crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed

Sauce:
1 cup mayonnaise
1 tablespoons fresh lemon juice
2 tablespoons half and half
1 teaspoon horseradish
1 teaspoon liquid crab boil

Preheat oven to 375 degrees Fahrenheit. Butter 10×15-inch baking pan. Whisk egg, mayonnaise, 1 tablespoon lemon juice, mustard, Worcestershire sauce, salt and
pepper in medium bowl. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently. Stuff mushroom caps with crab mixture, mounding in center. Arrange mushrooms in baking pan. Bake 18 minutes.

Whisk together all sauce ingredients and chill. Serve mushrooms topped with sauce or on the side.

Baked Grits with Sun-Dried Tomatoes and Andouille
2 1/4 cups chicken broth
2 tablespoons unsalted butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits
3/4 cup whipping cream
1/2 cup diced, sun-dried tomatoes
8 ounces andouille, cut into cubes
1/2 teaspoon thyme
1/2 cup crumbled goat cheese
1/8 cup chopped chives

Preheat oven to 350 degrees Fahrenheit. Generously butter a small casserole dish. Bring broth, butter and garlic to boil in medium saucepan. Gradually whisk in grits and return to boil, whisking occasionally. Reduce heat, cover and simmer 8 minutes until grits are thick and almost all broth is absorbed. Whisk in cream; simmer until very thick, about 8 minutes. Sauté sausage over medium-high heat until brown. Add sausage, tomatoes, thyme, 1/4 cup goat cheese and chives to grits. Season with salt and pepper. Pour into prepared dish. Sprinkle remaining goat cheese on top. Bake 15 minutes. Serve warm.

Sweet and Spicy Coleslaw
1/2 cup sweet pepper jelly
1/4 cup apple cider vinegar
1 tablespoon fresh ginger, peeled and grated
1 small head of cabbage, shredded
1 cup carrots, shredded
1/3 cup green onions, finely chopped
1 cup crispy chow mein noodles

Wisk together the jelly and vinegar, then add fresh ginger. Toss together cabbage, carrots, green onions and noodles. Pour in dressing and toss to lightly coat. Serve topped with more noodles.

Easy Black Bean Soup
2 tablespoons olive oil
1 small red onion, chopped
2 garlic cloves, chopped
1 10-ounce can diced Rotel tomatoes and green chilies
1 or 2, 8-ounce cans of MexiCorn, drained
3, 15-ounce cans black beans, drain one.
2 cups chicken broth
4 tablespoons chopped fresh cilantro
1 tablespoon ground cumin

Heat oil in heavy stock pot over medium-high heat. Saute onion and garlic. Stir in Rotel, corn and cumin. Add beans and broth. Bring soup to boil. Reduce heat to medium; cover and simmer about 15 minutes. Stir in cilantro. Season to taste with salt, pepper and cumin. Ladle soup into bowls. Top with sour cream, shredded cheese, cilantro or jalapenos. Serves eight or freeze for later.

Pumpkin Mousse
1 1/2 cups heavy whipping cream
1 package low fat cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup fresh pumpkin puree

In a chilled bowl, beat whipping cream with an electric mixer on high speed until stiff peaks form. Cover and refrigerate. In medium bowl, beat the cream cheese, sugar, spices and salt on medium until smooth and creamy. Turn the mixer down to low and mix in pumpkin until blended.

Gently fold most of the whipped cream (reserve some for topping) into pumpkin until evenly distributed. Serve or store in an airtight container up to two days. Before serving, top each with whipped cream and a little nutmeg. Serves eight.

Southern Ambrosia
8 fresh navel oranges
1 fresh pineapple
1/3 cup shredded coconut
3 tablespoons sugar
1/4 cup brandy
1 small jar maraschino cherries

Peel, section and cut the oranges and pineapple into chunks. Squeeze out juice with the back of a spoon and reserve. In a large mixing bowl, toss the fruit chunks with
cherries and shredded coconut. In a small bowl, whisk together the juice with the sugar and brandy. Pour over the fruit and serve.

White Peach Sangria (Courtesy of Brenton Day, house bartender and brewmaster)
1 bottle peach schnapps
1 large bottle Moscato wine
4 ounces vodka or white rum
8 ounces peach nectar
2 or 3 cans Sprite
Frozen peaches

Pour all ingredients into a pitcher and stir until blended. Serve in wine glasses with peach slices or in a dispenser.

Chipotle Pulled Pork Sliders
2 tablespoons packed brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon ground mustard
1 tablespoon cumin
1, 5- to 6-pound pork shoulder
1 onion, sliced
3 garlic cloves
2 chipotle chiles in adobo
1 cup barbeque sauce
20 to 32 split dinner rolls

In small bowl, whisk together brown sugar and seasonings. Rub over pork. Place pork in slow cooker and sprinkle sliced onion. Cover; cook on low 7 to 8 hours. Remove pork; place on cutting board. Skim fat and reserve liquid. Shred pork and return to cooker. Mince garlic with chipotles and 1 teaspoon adobo in a food processor; whisk into barbeque sauce, then pour over pork. Stir in some of the reserved cooking liquid for desired moistness. Serve warm on rolls.

Roasted Carrots
2 pounds baby carrots, peeled
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon white wine vinegar
Romano cheese & parsley, garnish

Preheat oven to 400 degrees Fahrenheit. Place carrots on a baking pan. Whisk together all other ingredients and pour over carrots. Toss gently to coat. Roast 15 to 20 minutes, stirring midway. Garnish and serve warm.