I want to talk about my favorite recipes of 2020. I spent a whole lot of time cooking last year. It helps calm me, gives me a sense of achievement and my body feels better when I’m eating homemade.
As we are slowly getting back to a new normal and able to see more people, I plan to continue cooking. Large crowds will not be for me for quite some time. Cooking at home with friends and family is something I’m really looking forward to.
Here are some of my favorite receipes as well as some of my favorite cooking books to purchase.
Appetizers
Mac and cheese stuffed oven fried zucchini bites (Courtesy of Half Baked Harvest)
A delicious upgrade to fried zucchini…these Mac and Cheese Stuffed Oven Fried Zucchini Bites will not disappoint. Homemade, macaroni and cheese sandwiched between zucchini slices, breaded in panko breadcrumbs, and oven “fried” until golden and crisp. Enjoy as a fun summer snack or appetizer. Or make these bites into a family meal as part of a loaded summer salad. Each oven baked zucchini bite is crispy on the outside plus creamy and cheesy on the inside. A truly delicious summer snack.
Baked buffalo chicken egg rolls with cilantro lime ranch (Courtesy of Half Baked Harvest)
Switching up Tuesday night with these crispy Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. Shredded chicken, buffalo sauce, herbs, and a little cheddar cheese, all rolled up into egg roll wrappers and oven baked. These egg rolls come together in minutes, they’re crunchy on the outside, and spicy and cheesy inside. Serve with the most delicious creamy, salty cilantro lime ranch, and additional buffalo sauce. Great for a fun weeknight dinner plus upcoming game nights too.
Chinese Chicken Salad Summer Rolls (Courtesy of Cravings by Chrissy Tiegan)
I loooove crunchy Chinese chicken salad and I love Vietnamese summer rolls, so I combined them into a beautiful Frankenstein of a dish. Refreshing and light, these rice paper-wrapped rolls are a healthier alternative to a sandwich or wrap, but they don’t skimp on the flavor. Just like the salad from my first book, they’re loaded with crunchy vegetables, thinly sliced chicken, and crispy wonton strips, but the summer roll version is served with a tangy, peanutty dipping sauce. Pack a bunch of them on a picnic, serve as a snack or app, or even eat them for a full meal because they’re super filling.
Salads/Soups
Kale, Pomegranate, and Avocado Salad (Courtesy of Deliciously Ella)
My mum and I have been making this for years and we’re still completely obsessed. Massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. We’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything - I add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else I’ve got in my kitchen!
Slow cooker chipotle chicken tortilla soup with salty lime chips (Courtesy of Half Baked Harvest)
This Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips is the perfect bowl to warm up to on cold fall and winter days. Made with fire-roasted tomatoes, poblano peppers, smoky chipotle peppers, and shredded chicken, it’s hearty but healthy and so delicious. Top each bowl of tortilla soup with homemade salty lime chips, plenty of cheddar, fresh cilantro, and avocado too. This bowl of tortilla soup is a cozy meal that you can feel good about eating. Just be sure to serve with plenty of those salty chips…they’re a must.
Roasted Caluiflower, Feta, and Orzo Salad (Courtesy of Cravings by Chrissy Tiegen)
I want to remind you about one of my greatest-of-all-time salads: creamy, cheesy orzo salad with roasted cauliflower. I like the one-two punch of salty feta and sweet dried cherries that balance each other out, but feel free to have fun with this one! Swap in a different roasted veggie, add some nuts or a different dried fruit, or use a milder cheese. You really can’t go wrong here!
Main Courses
Loaded Mexican Style Sweet Potato Skins (Courtesy of Deliciously Ella)
These stuffed sweet potatoes are an adaption of the classic ones we shared a few years ago, and after lots of request for a sweet potato version we made these beauties! Crispy sweet potato skins stuffed with mashed sweet potato, black beans, cherry tomatoes, chipotle, miso and coriander, topped with a dollop of tahini coconut yoghurt and homemade guacamole.
Pumpkin cheese stuffed pasta bolognese bake (Courtesy of Half Baked Harvest)
Pumpkin Cheese Stuffed Shells Bolognese Bake…the perfect warming dinner to welcome the start of autumn. It’s the coziest pumpkin pasta bake! Jumbo pasta shells stuffed with pumpkin, cheese, and fresh sage. Then baked in a spicy Bolognese style red sauce that’s saucy, a touch spicy, creamy, and so delicious! This is a great fall pasta to serve any night of the week, or for your next gathering with family or friends.
Pasta e Piselli (Courtesy of Rachel Ray)
Nothing says "spring" to me more than fresh peas ("piselli" in Italian). This dish is so simple and sweet, like buttered noodles. It appeals to my inner child. –Rach
Homemade Gnocchi (Courtesy of Trisha Yearwood)
Freeze extra gnocchi until solid right on the floured baking sheet, then pack them in plastic ziptop bags to have for dinner later in the week.
Pot Roast (Courtesy of the Food Network)
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Sweets
Chocolate-Dipped Shortbread Cookie Recipe (Courtesy of Magnolia Table)
Nothing says Christmastime quite like a kitchen full of freshly baked cookies, and this year we’re putting a little twist on a classic favorite: shortbread cookies! This recipe is from the Magnolia Table cookbook, and to add something fun for the holidays, we’re dipping them in chocolate and sprinkling on some festive toppings
Apple Crisp (Courtesy of Pioneer Woman)
Ree throws together her father-in-law’s favorite dessert using a full pan of sliced apples topped with a generous helping of sugar and oats.
The Best Creme Brulee (Courtesy of the Food Network)
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.
Bon Apetit Y’all!
