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Wow! 2016 was a tremendous year for Lord Byron’s Kitchen, and I owe it all to you, Dear Reader.  Thank you so much for being so supportive!

At the beginning of 2016, I made the decision to allow ads to run on my site and I’m so happy I did that. Not only did it result in a little income to offset the costs associated with running a food blog, (food blogging is not cheap!) but it also prompted a great relationship with Mediavine (the ad company).  They are tremendous, so if you’re looking for an ad campaign manager for any reason, do yourself a favour and reach out to them.

Secondly, I felt it was time to leave behind the ‘only vegetarian’ niche and open up the blog to the way I actually prefer to cook. I still love vegetarian food and I’m thankful for all of the vegetarians who look to my blog for dinnertime inspiration.  However, I felt it was time to branch out and incorporate a few recipes that I love to make for myself.  Hence, the non-vegetarian section and a whole lotta chicken wing options!

Lastly, I decided it was time to take the blog to another level and drop the old name in exchange for the current name. Lord Byron’s Kitchen has been just over three years in the making, so with much deliberation, it was time to make the switch.  It’s been a great experience for me and I still love it.  Yes, it’s hard work, but I enjoy it so much, so it has yet to feel like actual work or a burden. 

I was worried that I would lose momentum in terms of subscribers and page views, and there was a little decline, but the site has bounced back greatly, and I’m extremely thankful for that. I have to thank Jennifer Meyering for being my technical guru and for redesigning my entire blog platform.  She’s great to work with and so very accommodating.  You can find her contact info at www.jennifermeyering.com

And, most importantly, I cannot forget my personal favourite supporters – John.e and McKenna. John.e is the reason this blog started in the first place way back when it was 2Gays1Eats, and continues to be my drive to perfect vegetarian dishes.  He’s also my go-to for editing, proofreading, and of course, logo design changes!  Thanks, John.e!  And, my darling, McKenna, who has adopted the vegetarian lifestyle and provides the most honest feedback on everything I cook or bake.  Gotta love a kids ability to be brutally honest!  Thanks, Keenie!

Here are the Top 10 Recipes of 2016, Dear Reader. Thanks for a terrific year!!  Cheers to you and yours and here’s to a wonderful, and tasteful, 2017!!

 

Honey Garlic Baked Pork Bites

honey-garlic-baked-pork-bites

 

Vegetarian Pulled Pork

vegetarian-pulled-pork

 

Fried Cauliflower in Garlic and Ginger Sauce

fried-cauliflower-in-garlic-and-ginger-sauce

 

 Sun Dried Tomato Pesto

sun-dried-tomato-pesto

 

 Black Bean & Tofu Meatballs

black-bean-and-tofu-meatballs

 

Seasoned Panko Crusted Baked Chicken Drumsticks

seasoned-panko-crusted-baked-chicken-drumsticks

 

Baked Goat Cheese Dip in Marinara Sauce

baked-goat-cheese-dip-in-marinara-sauce

 

Cajun Butter Chicken Wings

cajun-butter-chicken-wings

 

Tofu Black Bean Tikka Masala Bowls

tofu

 

Old El Paso Tofu Taco Bowls

old-el-paso-tofu-taco-bowls

 

top-10-recipes-of-2016

 

top-10-recipes-of-2016

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