Best Recipes Of 2020
There’s no denying it—2020 was the year of food . With numerous things happening round the world, including corona epidemic , it seems our readers were particularly curious about eating the foods that brought them nostalgia and luxury . From healthy-for-you chilis, casseroles, pasta dishes, and even different breakfast favorites, the best recipes of 2020 were all about filling abreast of your favorite nostalgic dishes without packing within the calories.
Here are the best recipes of 2020 that our readers loved, and for more recipe ideas, make certain to see out our list of 100 Easiest Recipes you’ll Make.
1. Cheesy Stuffed Chicken Breasts
Trying to keep a regular cadence when posting just to make sure I’m always trying new recipes.
RECIPE (4 servings):
-Grab yourself two 8oz chicken breasts.
– On a cutting board, firmly place your hand palm down on the chicken breast. With a sharp chefs knife, find the middle of the chicken breast and cut through the LONG side of the chicken, about 3/4 of the way through (No more, we want the chicken intact)
– In a small bowl, mix together 1 tsp oregano, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper
– Drizzle a bit of olive oil on the chicken, then use your hands to rub in the spice mix until the entire chicken breast is coated inside and out
– Open them up, and distribute 1/2 cup mozzarella, 1/2 cup feta, and 2 thinly sliced sun dried tomatoes
– Place in a baking dish and bake at 375° for 25 to 30 minutes
2. Egg White Omelet
Egg White Omelet (why beginners should learn to cook eggs)
So something I’ve been asked is “what should new cooks learn to make”. Many times I see people try and make these gourmet recipes and either mess up a step or get tired of it. Learn to cook eggs (sunny side up, over easy, omelet, hard boiled). They’re relatively cheap, essentially just liquid meat, and if it’s a bit undercooked or overcooked it’s still edible and it’s considered as one of the best recipes of 2020.
– Grab 3 to 4 eggs, let them warm up a bit (warmer eggs means faster cooking means softer omelet)
– Crack them into a bowl, whisk with a fork, season with a bit of salt
– Heat your pan over medium heat, add in 1 tbsp butter then let the butter melt and coat the pan. Continue to heat for a few minutes more
– Add your beaten eggs to the pan, GENTLY stir the eggs until small curds form. After that point, use your spatula to make sure the edges aren’t sticking and GENTLY shape the omelet.
– Shake the pan to make sure the omelet isn’t sticking, add your toppings (I like to put more on the omelet than in it but cheese and sliced meats are good)
– Fold the omelet over a then serve on a plate by sliding the omelet onto it (do not lift up with spatula causing your work of art to break)
3. Easy One Pot Jambalaya
Easy One Pot Jambalaya
So I definitely can’t claim this to be a truly authentic jambalaya but it turned out pretty darn good with the ingredients on hand. Best part is that it’s easy to prep, keeps well in the fridge or freezer, and reheats beautifully.
RECIPE (4 servings)
-Dice up 1 large onion (I’m partial to red)
-Dice up 2 large bell peppers
-In a large pot, saute bell peppers and onions along with 2 cloves minced garlic in a tbsp of oil until softened – Dice up 1 to 2 large Andouille sausages and 1.5 lbs chicken breast and add to pot. Saute for 5 minutes or until golden
-Add 2 tbsp tomato paste and 2 large diced tomatoes (or a 16oz can of diced tomatoes) to the pot
-Add in 2 to 3 tsp Old Bay seasoning
-Add in 2 tsp salt and pepper to taste (if there’s anything that Cajun food ISN’T, it’s bland)
-Add 2.5 cups chicken stock and 1 cup dry long grain rice to the pot. Bring to a boil and turn down the heat to simmer for 20 to 30 minutes or until rice has cooked and liquid has reduced.
-Top with sliced green onions and maybe some sour cream and hot sauce too (elyucateco_hotsauce is one of my favorite habanero sauces.
Pot Jambalaya was one of the best recipes of 2020
4. Grilled Cheese
Recipe is simple, but I wanted to show my tips for upgrading your grilled cheese experience from 3rd grader to grown-up also this is one of the best recipes of 2020
-Shred your own cheese. Bagged has anti-clumping additives that mess with the flavor of perfectly good cheese, and add carbs
– Use a loaf of bread with a thick crust (I prefer sourdough)
– Cover your pan with a lid to help trap the heat and help the cheese melt while the bread is cooking
– Shred 1/2 cup each of Extra Sharp Cheddar cheese, Smoked Goat or Gouda cheese, add in up to. 1/4 cup of pepper jack to add some heat
– Grab a loaf of sourdough bread, cut two slices ~1/2 inch thick
– Use a thin layer of mayo or a thin layer of room temp butter (for easy spreading and more consistent cooking)
– Heat a pan over medium heat, place both pieces of bread butter (or mayo) side down. Yes at the same time
-Take your shredded cheese , and place it on one of the bread slices. Cover the pan with a lid and let sit until you see the cheese start to melt
– Take the uncheesed bread slice, and assemble your sandwich. Continue to cook until a golden brown crust has formed. Flip sandwich over carefully and continue to cook.
– Serve and enjoy with tomato soup
5. Taco Seasoning
Definitely on a taco fix and wanted to share my recipe for taco seasoning (useful for
meats, veggies, some types of wood)
Shef’s Taco Seasoning:
-2 tbsp chili powder
-1 tbsp cumin
-1 tbsp oregano
-2 tsp salt
-2 tsp smoked paprika
-1/2 tsp cayenne
-1/2 black pepper
Mix it all together and you know got the best of ~both worlds~
This ratio is good for roughly 1.5 lbs of meat (I used butterballturkey 93/7). Add in some diced red onion and saute with meat for added flavor.
Another tip for ground meats: Let that s*** brown. I mean really brown. Many times, I see people cook the meat until it not pink. Cook it longer. You wouldn’t want a soggy, flavorless burger right? Why would you want that for your tacos too?
6. Greek Chicken, Rice, and Salad
Greek Chicken, Rice, and Salad…how the heck do we make it?
(This is a week of meal prep, adjust portions to your needs)
🐔 — In a large bowl combine:
– 1/4 cup olive oil
– 1/2 cup white wine vinegar
– 1/4 cup lemon juice + zest of one lemon (zest is optional but nice to add)
– 1 Tbsp oregano
– 1 Tbsp dill weed
– 3 cloves garlic
– salt and pepper to taste
– 2.5 lbs chicken
Marinate for at least 20 minutes, up to 8 hours in the fridge. Bring to room temp and grill
🥗 — In a large bowl, combine:
– 2 diced cucumbers
– 3 diced Roma tomatoes
– 1/2 large red onion, diced
– 2 to 3 tbsp olive oil
– 2 Tbsp lemon juice and white wine vinegar
– Salt, pepper, and 1 Tbsp dill weed – 1.5 cups diced kalamata olives
– plenty of feta cheese
🍚 — I use long grain white rice (Jasmine, Basmati, etc) – prepare rice per instructions on bag/box, sub chicken broth for water, add dill weed, and diced white onion
7. Chile Lime Salmon
Chile Lime Salmon/Lemon Garlic Rice and broccoli rabe
For da fishy, combine:
– 1 tbsp honey
– 1/4 cup lime juice
– 1 tbsp chili powder
– 1 tsp cayenne
Marinate two 4 oz cuts of salmon for 30 minutes, UP TO one hour in the mixture. Any longer and the acid in the lime juice will start to break down the fish
Heat a pan over medium high heat. Once hot, add oil (I use avocado oil), wait for oil to shimmer, carefully place salmon in the pan and cook for ~2 to 3 minutes per side.
For one cup dry rice: mince 1 clove garlic, add to pot along with 3 tbsp lemon juice, and prep normally. Fold in 1 tbsp kerrygoldusa butter and serve
8. Hawaiian BBQ Chicken Bowls
Hawaiian BBQ Chicken Bowls 🎳
Love BBQ sauce but hate all the extra fillers and sugar that store bought brands throw in? Same. Let’s fix that.
In a small sauce pot, whisk together:
-4 tbsp tomato paste
– 2 Tbsp each of apple cider vinegar, brown sugar, honey
– 1 to 2 tsp Worcestershire sauce
-1/2 Tbsp dijon mustard
– 1/2 tsp each of onion powder, garlic powder,
-1/4 tsp cayenne pepper (add more if you’re a spicy boi)
-1 tsp smoked paprika
-3 tsp cracked black pepper
-add salt to taste
-1/2 cup water
Bring to a boil (medium-high heat) and reduce to a simmer (low heat) until thickened. Sauce should stick to back of spoon.
Want to give it that Hawaiian twist? Sub water for pineapple juice. Saute some onions and peppers with salt, toss some grilled chicken in your fresh BBQ sauce, and serve over rice
9. Instant Noodle
The flavor is in the broth. Upgrade your favorite instant noodle packs with a homemade bone broth.
Grab a stock pot or pressure cooker. Add in bones from a rotisserie chicken, turkey, or steak. I use oxtails (~$5 from the butcher) for a rich and savory beef broth.
Fill with water to cover and add in salt, whole peppercorn, one to two cinnamon sticks, and whole coriander
In a stock pot, bring to a boil, lower heat to a simmer, and cook for 8 to 10 hours. In a pressure cooker, cook on high for two hours before (carefully) releasing steam.
To reduce fat, strain the broth, refrigerate in a large bowl overnight and remove the hardened fat layer in the morning.
10. Healthy Energy Bites
Healthy Energy Bites (no nuts) ft myproteinbutter
So I actually had a peanut allergy growing up which I grew out of. Regardless, it ended up with me eating a bunch of PB substitutes and honestly they kinda sucked 🤷🏾♂️ I made this with myproteinbutter and lemme tell ya I WISH I had this when I was growing up. Not sure how but they made it taste like cookies, with a clean, nut free, ingredient list. They’re also a local business that delivers. Check out their page and grab a jar, seriously.
Recipe (8 servings)
– Soak 15 pitted, dried dates in warm water until soft (10 mins)
– In a blender or food processor, blend the dates (with a splash of water) until a paste is formed
– Add in 1/2 cup rolled oats, 3 tbsp MyProteinButter (but peanut butter works too in a pinch), 1 tbsp chia seeds, and a pinch of salt and blend until combined
-Refrigerate for 30 minutes, roll into balls, coat in toasted coconut and enjoy
-Store for a week in the fridge or a month in the freezer
11. Chicken. Fajita. Skillet
Chicken. Fajita. Skillet (ft cast iron)
Alright folks we all need a little bit of chicken, cheese, and potatoes every so often (or every day). This dish will taste unhealthy but is packed with nutrients and proteins for ya.
Recipe (8 Servings):
– Slice 1.5 lbs chicken breast into fajita size strips
-Cube up 4 medium yellow potatoes
– Cook 1 cup dry black beans or get 2 cups canned. If using canned, soak in water for 15 minutes and drain to remove excess saltiness
– Slice up 3 bell peppers and 1/2 a red onion into strips
– Heat oven to 400°, add cubed potatoes and a tbsp or two of oil to a cast iron or sheet pan. Coat the potatoes in the oil
– Sprinkle on salt and chili powder to the potatoes and bake for 25 minutes, stirring halfway
– in a large pan, saute 2 cloves garlic, the peppers onions and the chicken with 2 to 3 tbsp of Shef’s Patented Taco Seasoning (peep my last taco post)
– Put the meat/veggies on the potatoes (use a baking dish if not using cast iron), top with black beans, and cheese and put back in the oven for 5 to 8 minutes or until cheese is bubbly and melty.
12. Pad Thai by Shef Sailesh
Pad Thai by Shef Sailesh
So I had to make a few substitutions based on what I had, but this is overall a cleaner recipe than what you might get from your local Thai restaurant (but just as tasty). This recipe uses fish sauce, however if you want to make it truly vegetarian/vegan, sub fish sauce for additional soy sauce (though the taste won’t be exactly the same)
RECIPE (4 servings):
– In a bowl, combine 1/4 cup fish sauce, 1/4 cup soy sauce, 2 tbsp rice wine vinegar, 2 tbsp light brown sugar (or honey/agave), and 1 tbsp lime juice
– Take 8oz dry rice noodles, boil enough water to cover noodles, then add noodles to pot, remove from heat, let sit for 20 minutes (softened)
– Grab a block of extra firm tofu, cover with a clean towel, place a pan on top and let sit for 30 minutes (get as much water out as possible
– Get a large wok or frying pan greased with 2 tbsp sesame oil. Once hot, add tofu. Cook until brown on each side and a lil crispy.
– Slice bell peppers, red onion, and some bok choy into strips and add to tofu along with 2 cloves minced garlic. Cook until softened. – Add in 1 tbsp powdered ginger, to the pan along with noodles, add pour in the pad Thai sauce from earlier and stir to combine. Cook until sauce has reduced
– Serve with a wedge of lime, some chili flakes, and crushed peanuts
13. Soy Glazed Bison Meatballs
Soy Glazed Bison Meatballs
Technically you can use any ground meat you want but I recommend using one around 90% lean (the fat adds flavor and moisture)
RECIPE (12 meatballs)
– Preheat your oven to 375°F
– 20oz ground bison (or meat of your choice)
– 1 large Egg
– 1/4 cup Panko style bread crumbs
– 1/2 tsp ginger powder
– 1 tsp garlic powder
– 1 tbsp Sambal chili sauce or Sriracha
– 1 tbsp sesame oil
– Salt and pepper to taste
– 1/4 cup cilantro
Combine the above in a bowl, roll into palm sized balls, and bake for 20 to 25 minutes.
While the meatballs bake:
– Combine 1/2 cup soy sauce, 1/4 cup water, 2 tbsp honey, 2 tbsp rice wine vinegar, 1 tsp corn starch in a small pan or pot, bring to a simmer and cook until sauce has thickened. Coat the meatballs in sauce and serve over rice with sesame seeds and green onions
14. Mexican Sttufed Peppers
A pretty simple recipe, can easily change flavor profile, and it’s a a great way to get your veggies in. Kinda like a bread bowl but no bread and not exactly a bowl 🤷🏾♂️
-Preheat your oven to 350°F
-Brown 1/2 a pound of ground turkey in a pan along with 1 tsp chili powder, 1/2 tsp oregano, 1tsp cumin, salt/pepper to taste.
-Transfer to another bowl when done
-Dice 1 red onion. Add to hot pan along with 2 cloves minced garlic and saute until onion has softened.
– Add 1 cup corn 1 cup cooked rice, 8oz of diced tomatoes. Stir in ground meat
– Take 6 bell peppers, cut off the tops, remove stems/seeds
– Place peppers cut side up in a baking dish, fill with the rice/veggie/meat mixture, top with pepper jack cheese
-Cover dish with foil and bake for 30 minutes. Take foil off and continue baking for another 10 to 12 minutes, or until cheese is bubbly and lightly browned.
15. Teriyaki Turkey Bowls
Teriyaki Turkey Bowls
It’s alllll in the sauce. You can use this sauce recipe for non turkey as well. I like to saute veggies and drizzle a little sauce on for ~pizzaz~
Shef’s Teriyaki Sauce:
-1/2 cup soy sauce
-1 tbsp Sriracha
-1 tbsp chili flake
-1.5 tbsp honey (agave works too)
-2 tsp ground ginger (or 1 tbsp fresh)
-2 tsp garlic powder
-3/4 cup water
-1 tbsp cornstarch (thickening)
Browwwwwn 1.5 lbs turkey real good, whisk together sauce ingredients in a separate bowl, add to pan with turkey and cook until sauce has reduced/thickened.
Serve on rice with shredded cabbage, and top with sesame seeds, green onions, and a Sriracha drizzle. For a low carb option, cut out the rice and double up on cabbage
16. Bison Bean Chili
Bison Bean Chili
I call this my Willy Nilly Chili because usually when I make it, I throw ingredients in until the voices of my ancestors say “hey maybe you should stop”. That being said, I highly recommend making this in an Instant Pot (if you have one (for easy prep)
– Brown 20oz of ground bison in a pot along with 1 tsp salt and pepper
– Roughly chop 1 white onion and add to bison meat along with 2 cloves garlic
– Open and drain a 15 oz can of black beans, add to pot
– In the pot, add 1 cup tomato paste, 2.5 cups beef broth
-Add a 16oz can of diced tomatoes to the pot
– Add 1 tbsp chili powder, 2 tsp smoked paprika, 1 tsp black pepper,
1 tsp cumin, 1 tbsp mustard powder or 2 tbsp mustard (I use spicy brown)
– Add 1 tbsp each apple cider vinegar and Worcestershire sauce
-Bring mixture to a boil, reduce to a simmer, cover and cook for 1.5 hours
USING INSTANT POT/SLOW COOKER
– Throw everything I mentioned above in the Instant Pot, set to high for 40 minutes. In slow cooker, set to high for 4 hours. Let pressure come down on it’s own. Take off lid and stir on and off for 5 minutes until chili has thickened up. .
17. Hashbrowns Tips
The biggest problem I’ve run into with homemade hashbrowns is the crunchiness. It can be hard to get it just right so that you don’t have soft/mushy potato soaked in oil.
– Shred your potato of choice (a good Russet or Yellow potato is nice)
– Immediately after shredding, place potato into a large bowl and cover with cold water (this prevents browning)
– Wash the shredded potato several times to remove excess starch (water should be clear by the time you’re done)
– Grab a clean towel, place potato in, and squeeze the crap out of it to get as much water out as possible (they need to be dry)
– Place in dried bowl, add in cornstarch in 1 tsp intervals until all potato shreds are well coated. Add salt to taste
– Grab a high smoke point oil such as avocado oil, and heat over medium heat in a large pan
– Form the potato into patty shapes and gently place in oil using a spatula (not your hands) and cook until golden brown (about 3 minutes per side)
– Remove and place on paper towel to drain excess oil and serve
18. General Tso’s T(s)ofu
General Tso’s T(s)ofu
“Tofu is gross” or “flavorless” is something I hear a lot. But you know what? The main reason is that it’s never prepared properly. Tofu inherently doesn’t have a lot of flavor BUT it’s like a flavor sponge. It’ll soak up whatever you add to it. Don’t look at tofu as a meat substitute, but as a protein in your culinary toolbelt.
RECIPE (4 to 6 servings):
– Place two blocks of extra firm tofu on a towel, place another towel on top and weigh down to drain water for 30 mins
– Dice up tofu, place in bowl, and coat with about 3 tbsp of corn starch (every tofu cube should be coated)
– Get a large pan or wok, add 2 tbsp of sesame oil, heat over medium, and add tofu to pan to crisp up (about 8 minutes total, keep it moving, don’t let it burn)
– Grab a bowl, add 1/4 cup +2 tbsp soy sauce, 3 tbsp rice vinegar, 2 cloves minced garlic, 1 tsbp ginger, 1 tbsp Sambal Oelek chili paste or Sriracha, 1 tbsp honey, and 1 tbsp cornstarch. Whisk to combine
– Once tofu has crisped up, reduce heat to medium low, add sauce to tofu and stir until thickened
– For topping, add some sesame oil to an empty pan, add dried chili peppers, peanuts, and green onions and saute for a few minutes just to get everything toasty. Serve over rice and enjoy 💪