After competing on Season 10 of Fox’s MasterChef, chef Michael Silverstein went on to put out a cookbook that embraced his love for keto recipes. New Keto Cooking went on to become a huge success after its 2020 release, and so Silverstein decided to follow up with an all new culinary guide. On Jan. 4, he debuted his second cookbook to bring to the world comfort cooking inspired by his own family recipes. New Comfort Cooking platforms Silverstein’s mastery of good-for-you-comfort food without sacrificing any taste.
As we get ready to take on the Super Bowl— well, sitting in front the couch to watch— we’re making sure our tables are full of savory bites for a guaranteed good time. Ahead of the big game, Silverstein was kind enough to share a number of his New Comfort Cooking recipes to get you ready for football’s main event of the year. Read on for his trips and tricks.
For the record, chicken tenders are not just for kids. And these grown-up tenders have a secret ingredient: pickle juice. Don’t throw away the leftover pickle juice in that jar! Not only does it give the chicken an amazing flavor, but it makes it unbelievably tender and juicy as well. And the air fryer makes this recipe extra easy—and healthy! No air fryer? No problem. I’ve also included instructions for deep-frying the tenders.
Instructions:
Add the chicken, pickle juice, and buttermilk (if using) to a large bowl, and wrap it tightly with plastic wrap. Marinate the chicken in the fridge for at least 2 hours, but no more than 24 hours.
Make the ranch dressing while the chicken marinates. In a small mixing bowl, combine the mayo, sour cream, water or buttermilk, dill, parsley, garlic powder, and pepper. Cover the bowl with plastic wrap and refrigerate the dressing until you’re ready to use it.
To cook the chicken, drain off the brine and pat the chicken tenders completely dry with paper towels. Place the chicken tenders in a gallon-sized (3.8-L) resealable plastic bag. Add the mayo, seal the bag, and use your hands to massage the mayo all over the chicken, so they're completely coated.
Preheat your air fryer to 400°F (204°C). In a wide bowl, add the pork crumbs, Parmesan, and garlic, and mix the ingredients well with a fork. Then dip each piece of chicken from the bag into the crumb mixture, pressing the chicken into the crumbs to create a nice, even coating.
Once all the chicken is coated, add it to the tray of the air fryer in one layer—do not overcrowd the air fryer or the chicken will steam instead of crisp. You may need to cook the chicken in two batches. Air fry the chicken for 15 minutes, flipping halfway through, or until it’s golden brown and crispy. Once it’s finished, let the chicken cool down on a cooling rack before serving it.
Optionally, you can deep-fry the chicken tenders instead. Simply warm up a small pot with about 1 cup (240 ml) of oil until a thermometer reads 350°F (180°C), then fry the chicken for about 5 minutes, or until it’s crispy
Ingredients:
Chicken Tenders
2lbs (910 g) chicken tenders
1 ½ cups (360 ml) pickle juice
½ cup (120 ml) buttermilk (optional)
½ cup (120 g) mayonnaise
1 ½ cups (110 g) unseasoned pork crumbs (see Pro Tip)
½ cup (15 g) grated Parmesan cheese
2 tsp (6g) garlic powder
Oil, for deep frying (optional)
Easy Ranch Dressing
¼ cup (60 g) mayonnaise
¼ cup (60 g) sour cream
2 tsp (10 ml) water or buttermilk
½ tsp dried dill
1 tsp garlic powder
1 tsp black pepper
MACROS PER SERVING
Calories: 707
Protein: 67 g
Fat: 45.3 g
Net Carbs: 2.4 g
Fiber: 1.1 g
Sugar Alcohol: 0 g
Total Carbs: 3.5 g
Pro Tip: Can’t find pork crumbs? You can easily make your own. Simply blitz plain pork rinds—chicharrón—in a food processor to make pork panko quickly and very cheaply.
We all love a good, comforting bowl of chili, but here in Texas, we do things differently. Here, we don’t do beans in our chili. We do brisket with a ton of spice! And we cook it low and slow, so all those flavors marry, and the brisket becomes fall-apart tender. If you can’t find brisket, cut chuck into small cubes instead. Try pairing this with the Keto Cornbread.
Instructions:
Warm up a Dutch oven or heavy-lidded pot over high heat with the avocado oil. Once the oil is hot, add the brisket and brown it, rotating it every 60 seconds or so, until a nice crust forms. Remove the brisket to a plate. Turn the heat down to medium, then add the onion and jalapeño, sautéing the veggies for 2 minutes. Add the chili powder, chipotle powder, garlic powder, cumin, and salt, and sauté the mixture for 1 minute, stirring continuously. Add the tomato paste, and stir for 30 seconds. Deglaze the pot with the beef broth, scraping the bottom of the pot to remove all the spices and fond. Then, add the balsamic, tomatoes, chiles, and the seared meat. Stir to combine the ingredients, place the lid on the pot, drop the heat to low, and cook the mixture for 4 hours, or until the brisket is tender. For serving, ladle the chili into bowls, and top it with the cheddar, if using.
Ingredients:
Chili
2 tbsp (30 ml) avocado oil
2 lbs (910g) brisket (flat), cut into ¾-inch (2 cm) cubes
1 yellow onion, chopped
1 jalapeno, minced
2 tbsp (16 g) chili powder
1 tbsp chipotle powder (spicy) or smoked paprika (mild)
1 tbsp (9 g) garlic powder
1 tbsp cumin
1 tbsp sea salt
1 (6 oz [170 g]) can tomato paste
1 cup (240 ml) beef broth
2 tbsp (30 ml) balsamic vinegar
1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
1 (14-oz [397-g]) can mild or hot green chiles
FOR SERVING
Shredded cheddar cheese, sour cream, sliced scallions, or sliced jalapeños (optional)
MACROS PER SERVING
Calories: 309 |
Protein: 35.3 g
Fat: 10.6 g |
Net Carbs: 11.8 g
Fiber: 5.8 g |
Sugar Alcohol: 0 g
Total Carbs: 17.6 g
Pro Tip: For a quicker version, cook this in an Instant Pot® for 2 hours under pressure. Just let it release pressure slowly for the most tender meat. You can also use the Instant Pot’s slow-cook setting, or a slow cooker, to make this. Cook it on high for 4 hours or low for 8 hours. Just make sure you still sear the meat, veggies, and spices as written.
I have so many wonderful memories of summer cookouts with friends and family, when we would grill out in the backyard and have a spread of side dishes to boot. And potato salad is always a crowd favorite, so I had to find a way to make it healthier. And the extra punch of the dill relish provides a special touch. Just make sure to check the label when you’re buying the dill relish, so you don’t accidentally buy the sweet stuff. This “potato” salad uses celery root instead of potatoes for the perfect low-carb substitute. Find celery root at Whole Foods or most Asian supermarkets, or use turnips, radishes, or cauliflower instead.
Try pairing this with the Jalapeño Popper–Stuffed Burgers with “Animal Sauce.”.
Instructions:
Bring 8 cups (1.9 L) of water to a boil in a large pot. While that heats up, prepare the celery root by peeling the rough skin off with a sharp knife. Then cut the peeled root into ½-inch (1.3-cm) cubes. Once the water is boiling, stir in the sea salt and the celery root. Boil the celery root for 8 to 10 minutes, or until it is fork tender. While the celery root boils, prepare an ice bath in a large mixing bowl by filling the bowl with ice and water. When the celery root is tender, drain it in a colander, and immediately drop it into the ice bath to stop the cooking process and cool down the celery root. After a minute in the ice, drain the celery root again in the colander, then pat it dry with paper towels. In a large mixing bowl, combine the mayo, dill relish, dill, mustard, pepper, lemon pepper, and sweetener. Mix well, then toss everything in with the celery root. Refrigerate the salad in an airtight container for at least 2 hours to marinate the celery root with the dressing. For best results, make this a day ahead, so the celery root can marinate for a day.
Ingredients:
1½ lbs (680 g) celery root, also called celeriac
1 tbsp (18 g) sea salt
½ cup (120 g) mayonnaise
2 tbsp (30 g) dill relish
½ tsp dried dill
1 tbsp (15 g) Dijon mustard
¼ tsp black pepper
½ tsp lemon pepper seasoning
1 tsp granulated sweetener
MACROS PER SERVING
Calories: 170
Protein: 1.8 g
Fat: 13.8 g
Net Carbs: 8.5 g
Fiber: 2.2 g
Sugar Alcohol: 4 g
Total Carbs: 14.7 g
Pro Tip: Looking for a meatier version? Turn this side into a meal. Swap out the celery root for cooked cubed or pulled chicken breast for a fantastic dill chicken salad. This is also a great way to use up the meat from a supermarket rotisserie chicken.
Give me a big bowl of chips and queso, and I’m a happy camper. This recipe is so easy you’ll wonder why you never made this before. For a bonus dinner idea, sear and slice a steak or even boneless chicken, and pour this queso over the top. Yum! Note: For this recipe, do not use packaged shredded cheese, as it contains a starch coating that could hurt the texture of the finished queso.
Instructions:
Start by breaking up the American cheese into small pieces. Then shred the Oaxaca cheese. To a saucepan, add the cream and the two cheeses, and stir to combine the ingredients. Place the pan on your stove over medium-low heat. Let the cheese and cream mixture gently melt, stirring regularly. Once the mixture starts to steam and get hot, start stirring more aggressively. Eventually, all the cheese will be fully melted. Stir once more until the mixture is uniformly melted. This will take about 6 minutes, but make sure it never comes to a full boil, as that could “break” the cheese sauce. Adjust the heat as needed. Then, add the green chiles, red pepper, and salt. Let the mixture simmer for 2 minutes. For serving, pour the queso into a dipping bowl, garnish it with the cilantro, jalapeño, and pico de gallo, if using. Serve the pork rinds or vegetables on the side, if using.
Ingredients:
QUESO
½ lb (230 g) white American cheese, from the deli counter
10 oz (280 g) Oaxaca cheese or freshly shredded mozzarella cheese
1 cup (240 ml) heavy whipping cream
1 (7-oz [198-g]) can mild or hot green chiles, drained
¼ tsp crushed red pepper
½ tsp sea salt
FOR SERVING
Fresh cilantro, jalapeño slices, and/or pico de gallo (optional)
Pork rinds or sliced vegetables (optional)
MACROS PER SERVING:
Calories: 263 |
Protein: 16.5 g
Fat: 21 g |
Net Carbs: 3.6 g
Fiber: 0.8 g |
Total Carbs: 4.4 g
Pro Tip: Take this recipe up a notch by adding sautéed chorizo. Find a tube of fresh pork chorizo in the refrigerator section of your grocery store, near the breakfast sausage. Sauté it in a pan until it’s browned, about 6 to 8 minutes, and place it on top of the finished queso.
This tasty mash-up is good hot or cold. Spicy, cheesy, and packed with protein, I can eat this dip right out of the bowl. It’s perfect for your next party or game day. The pimento peppers add a wonderful bite of sweet and tangy flavor and make for the yummiest dip. For the chicken, I like using rotisserie chicken from the grocery store, but you can also use canned chicken or any leftover cooked chicken you have on hand.
Instructions:
In a mixing bowl, beat the cream cheese and the mayo until it’s combined and fluffy. Then, add in the garlic powder, pepper, and hot sauce. Mix until the ingredients are well combined, then gently stir in the pimentos, cheddar, and chicken. Stir just until combined, but not overmixed. I like some larger pieces of chicken to remain in the dip for texture. I prefer to serve this as is, but it’s also good warm. Top it with the cheese, and serve it with the celery and carrot sticks and bell peppers, if using. To warm it up, place it in an oven-safe dish, and bake it at 400°F (204°C) for 15 minutes, then top it with the cheese.
Ingredients:
BUFFALO CHICKEN DIP
4 oz (113 g) cream cheese, softened
¼ cup (60 g) mayonnaise
1 tsp garlic powder
¼ tsp black pepper
2 tbsp (30 ml) Frank’s Red Hot sauce
1 (4-oz [120-ml]) jar diced pimento peppers, drained
1 cup (80 g) shredded cheddar cheese
1 cup (149 g) cooked shredded chicken (I use leftover rotisserie chicken)
FOR SERVING
Shredded cheddar cheese or bleu cheese crumbles, celery and carrot sticks, and bell pepper slices (optional)
Am I the only one that went to Red Lobster just for the warm biscuits? Well, now you don’t have to give them up on a Keto or gluten-free diet. You can make them yourself, and without all the carbs! Flaky, salty, and cheesy, these are a real treat. If you’re feeding a crowd, I’d suggest doubling this recipe. Try pairing these with the Giant Showstopping Meatballs in Rosé Sauce (page 45).
Instructions:
Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper and set it aside. In a large mixing bowl, mix the Parmesan, almond flour, sweetener, baking powder, onion powder, and salt until the ingredients are combined. Then, cut the cold butter into small cubes and add them to the bowl. Use a wooden spoon or your fingers to press the butter into the dry ingredients. Continue kneading the mixture together for a minute or two, until it is well combined, with no large lumps of butter remaining. Add ½ cup (40 g) of the cheddar and the egg, and mix again until the ingredients are well combined. Form the dough into one smooth ball, then divide it into six even balls of dough. Press the six balls slightly flat onto the lined baking sheet. (You can also make this in a muffin tin by simply dividing the dough into six wells of a greased muffin tin.) Then, sprinkle some of the remaining 2 tablespoons (10 g) of cheddar on top of each biscuit, and sprinkle the biscuits with the parsley. Bake the biscuits for 15 to 20 minutes, or just until they are lightly golden brown. Let the biscuits cool before removing them from the tray. You can serve them warm or at room temperature. Either way, they won’t last long on your table.
Ingredients:
½ cup (15 g) grated Parmesan cheese
1 cup (120 g) almond flour
1 tbsp (12 g) granulated sweetener
1 tbsp (15 g) baking powder
2 tsp (5 g) onion powder
¼ tsp sea salt
2 tbsp (30 g) cold salted butter
½ cup + 2 tbsp (50 g) shredded cheddar cheese, divided
1 egg
⅛ tsp dried parsley
MACROS PER SERVING
Calories: 228 |
Protein: 10.6 g
Fat: 19.4 g |
Net Carbs: 4 g
Fiber: 2.2 g |
Sugar Alcohol: 2 g
Total Carbs: 8.2 g
Photography by: Courtesy Michael Silverstein
