Recipes You Should Try In 2018
Because a new year is actually a fresh start, we think that these recipes are definitely worth making in 2018. Maybe they are not like the ones that you are used to, but that’s the point.
Baked Chicken Breasts
- 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
- 1 Tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (I prefer smoked paprika)
- *To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.
- Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
- Heat oven to 450°F.
- Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
- In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
- Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- *Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminium foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately.
- Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Gâteau au Yaourt (French Yogurt Cake)
- 1 single serve plain yoghurt (you can use Greek if you wish, in that case, add 2T of milk)
- Flour (3 yoghurt container full)
- Sugar (2 yoghurt container full)
- 2 eggs
- Canola or Vegetable oil (1/2 yoghurt container full)
- Flavoring (2T total): either vanilla + rum or Cointreau + zest of one orange
- A little butter or oil spray for the pan
- Mix all ingredients with a spatula, pour into the bread pan.
- Cook for 25-30 min at 325 F. Checks doneness with a toothpick.
- Remove from oven and let it sit to cool for 15 minutes before turning the pan over onto a plate.
- You can serve as is or with ice cream or fruit.
Zahav's Hummus Tehina
- 1 cup dried chickpeas
- 2 teaspoons baking soda, divided
- 4 garlic cloves, unpeeled
- 1/3 cup (or more) fresh lemon juice
- 1 teaspoon kosher salt, plus more
- 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
- 1/4 teaspoon (or more) ground cumin
- Olive oil, for serving
- Chopped parsley and paprika, for serving (optional)
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
- Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot and continue to simmer for about 1 hour until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
- Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
- Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
- To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.
Skillet-Charred Brussels Sprouts With Garlic, Anchovy, and Chili
- 1 pound small to medium Brussels sprouts, trimmed and halved
- 4 tablespoons extra-virgin olive oil, divided
- 4 teaspoons honey, divided
- Kosher salt
- 4 garlic cloves, minced
- 4 anchovy fillets, minced
- Red pepper flakes
- 2 teaspoons lemon juice
- In a large bowl, toss the sprouts with 1 tablespoon of the oil, 2 teaspoons of the honey, and ½ teaspoon of salt. Set aside.
- In a 12- to 14-inch cast-iron skillet over high, combine the remaining 3 tablespoons of oil, the garlic, anchovies, and ¼ teaspoon pepper flakes. Cook, stirring until the garlic begins to colour, for about 3 to 4 minutes. Scrape the mixture, including the oil, into a bowl and set aside.
- Return the skillet to high heat. Add the sprouts (reserve the bowl) and use tongs to arrange them cut side down into a single layer. Cook, without moving, until deeply browned and blackened in spots — about 3 to 7 minutes, depending on your skillet. Use the tongs to flip the sprouts cut-side up and cook until charred and just tender, another 3 to 5 minutes.
- As they finish, return the sprouts to the bowl and toss with the garlic mixture, the remaining 2 teaspoons of honey and the lemon juice. Season with salt and additional pepper flakes.
Creamy White Chicken Enchiladas
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 2 tbsp finely chopped jalapeños OR canned green chillies (Note 2)
- 1/2 tsp salt + pepper
- 2 1/2 cups shredded cooked chicken (I used poached chicken breast)
- 1 cup frozen corn
- 1/2 cup sliced scallions
- Salt and pepper
- 2 cups grated cheese (Note 1)
- 8 tortillas (flour or corn)
- Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
- Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir in cumin, jalapeños, salt and pepper. Remove from heat and set aside.
- Preheat oven to 180C/350F.
- Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
- Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
- Divide filling between tortillas, and roll them up like a cigar.
- Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
- Bake for 25 minutes, until bubbly and golden. Serve hot!
- Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.