One Pan Chicken & Mushrooms with Egg Noodles

One Pan Chicken & Mushrooms with Egg Noodles

hungarian-chicken-196-lighter-d112542_vert3 slices bacon, cut crosswise into 1/2-inch pieces
4 bone-in, skin-on chicken-breast halves (3 pounds), halved
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces button mushrooms (halved, if large), trimmed
8 ounces shallots, halved (quartered, if large) and peeled
3 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces egg noodles (5 cups)
1/3 cup chopped fresh dill, plus more for serving

Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

Caramel & Sea Salt Pear Pancakes

Caramel & Sea Salt Pear Pancakes

pearoancakesThe pancakes:
2 large eggs
2 cup whole wheat pastry flour
1½ cup skim milk (or more if batter is too thick)
1 T. maple syrup (or honey, agave nectar or brown sugar)
2 T. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
â…› tsp. ground allspice
½ tsp. salt
The pears:
6 T. unsalted butter
3 T. (packed) brown sugar
½ tsp. ground cinnamon
¼ tsp. sea salt
3 Bartlett pears, cored and chopped
Extra maple syrup, if desired

The pancakes: In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well. Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.

The pears: In a saucepan set over medium heat, melt the butter. Add the brown sugar, cinnamon and salt, and stir to combine. Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer. Serve the pancakes, with the pear and caramel sauce spooned over top. Serve with extra maple syrup, if desired.

Sheet Pan Suppers: Chicken Parmesan

Sheet Pan Suppers: Chicken Parmesan

parmyOlive oil cooking spray
11/2 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dried oregano
2 tablespoons sweet or smoked paprika
1 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 large eggs
4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total)
1 jar (24 ounces) good-quality marinara sauce
6 to 8 slices provolone cheese
1/4 cup shredded Parmesan cheese

Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. Serve hot.

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

baconeggs1 cup (about half of 14-ounce bag) Lit’l Smokies Sausages (I use Hillshire Farm’s Smokies)
4 to 6 slices of bacon
4 eggs
1 cup cherry or grape tomatoes, halved
1 teaspoon dried oregano
salt and fresh ground pepper, to taste

Preheat oven to 425. Arrange sausages and bacon on a rimmed baking sheet.
Bake for 15 to 17 minutes, or until bacon is cooked. Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs. Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
Add and spread out the halved cherry tomatoes.
Season with oregano, salt and pepper. Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
Serve immediately.

Pulled Chicken Sandwiches with Slaw

Pulled Chicken Sandwiches with Slaw

pulled-chicken-apple-cucumber-slaw-med108372_vert1 rotisserie chicken (about 2 1/2 pounds)
1 Granny Smith apple, cut into matchsticks
2 English cucumbers, cut into matchsticks
2 scallions (green parts only), thinly sliced
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup honey
Coarse salt and ground pepper
4 hamburger buns

Shred chicken, discarding skin. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. Divide chicken mixture among buns and top with apple-cucumber slaw.

Sheet Pan Suppers: Sheet Pan Balsamic Shrimp and Summer Vegetables

Sheet Pan Suppers: Sheet Pan Balsamic Shrimp and Summer Vegetables

shrimps2 medium zucchini, sliced into ½-inch thick half moons
1 medium yellow summer squash, sliced into ½-inch thick half moons
1 medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
1 cup cherry or grape tomatoes, halved
1 medium red onion, cut into 1-inch chunks
kosher salt and black pepper
¼ cup plus 1 tablespoon extra virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
juice of 1 lemon
1½ lbs shrimp, peeled and deveined (tails left on, if desired)
½ teaspoon Worcestershire sauce
¼ cup roughly chopped basil leaves

Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF. Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with ½ teaspoon salt, ½ teaspoon pepper, ¼ cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat. Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven. While the vegetables are cooking, place the shrimp in a large bowl and add ¼ teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting. Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish. Serve with bread or a side of couscous.

Sheet Pan Suppers: Garlic Roasted Salmon with Brussels Sprouts

Sheet Pan Suppers: Garlic Roasted Salmon with Brussels Sprouts

Sheet-Pan-Roasted-Salmon2 pounds brussels sprouts, ends trimmed
3 tablespoons Garlic Flavored Olive Oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 pounds salmon fillet, skinned and cut into 6 portions
1 tablespoon STAR Garlic Flavored Olive Oil
3 to 4 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon salt
fresh ground pepper, to taste

Preheat oven to 450F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
In a large mixing bowl combine trimmed brussels sprouts, olive oil, salt and pepper; mix until well combined. Transfer brussels sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking. In the meantime, prepare the salmon. Drizzle salmon with olive oil. Evenly divide and press minced garlic on top of each fillet. Season with oregano, salt and pepper. Remove baking sheet from oven; move the brussels sprouts around, making 6 empty spots for the salmon fillets. Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through. Remove from oven; let stand 2 minutes and serve.

Sheet Pan Suppers: Chimichurri Chicken & Potatoes

Sheet Pan Suppers: Chimichurri Chicken & Potatoes

chimi¾ cup chopped flat-leaf parsley
¼ cup red wine vinegar
3 garlic cloves
3 T. water
¾ tsp. salt
¾ tsp. ground pepper
¾ tsp. red pepper flakes
6 T. extra virgin olive oil
1 ½ lb. small potatoes, cut in half
8 boneless, skinless chicken thighs, trimmed

Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray. The sauce:
To the bowl of a food processor, add the parsley, red wine vinegar, garlic, water, salt, pepper and red pepper flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil. Set 2 tablespoons of the chimichurri sauce aside for drizzling later. The rest:
Place the potatoes and chicken thighs in a bowl. Pour the larger portion of chimichurri sauce over the potatoes and chicken, and toss to coat. Transfer the chicken to the prepared baking sheet. Set aside the potatoes. Roast the chicken for 20 minutes. Spread the potatoes evenly on the pan with the chicken. Roast for additional 10 minutes, or until the chicken is cooked through and the potatoes are tender and starting to turn brown. Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.

Sheet Pan Suppers: Roasted Curry Shrimp & Zucchini

Sheet Pan Suppers: Roasted Curry Shrimp & Zucchini

zuchini2 T. olive oil
5 tsp. fresh lime juice
1 tsp. curry powder
½ tsp. salt
½ tsp. ground pepper
¾ lb. large, raw shrimp, peeled
2 medium zucchini, cut into ¼-inch rounds
Minced cilantro, for garnish

Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
In a small bowl whisk together the olive oil, lime juice, curry powder, salt and pepper.
Place the shrimp in one bowl and the zucchini in another bowl, and divide the curry mixture evenly between the 2 bowls. Toss to coat the shrimp and zucchini. Place the zucchini on the baking sheet in a single layer. Bake for 3 minutes. Arrange the shrimp over the zucchini and bake until the shrimp are just cooked through, 6 to 7 minutes. Take care not to overcook the shrimp or they will become rubbery. Garnish with cilantro, if desired. Serve.

Sheet Pan Suppers: Roasted Broccoli with Shrimp

Sheet Pan Suppers: Roasted Broccoli with Shrimp

shrim2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

salmonchile

1 bunch Broccoli, about 1 ½ lb. Cut into Florets
4 T. EVOO, divided
Salt & Pepper
4 6oz. Salmon Fillets
1 Red Fresno Chili or Jalapeno, thinly sliced into rings, seeds removed
2 T. Unseasoned Rice Vinegar
2 T. Capers

Preheat oven to 400. Toss broccoli and 2 T oil on large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until browned and crisp tender, 12-15 minutes. Remove baking sheet from oven. Rub salmon with 1 T. oil, season. Push broccoli to edges and add salmon to center of pan. Roast until salmon is opaque throughout, about 10-15 minutes. Meanwhile, combine chile, vinegar and a pinch of salt in a small bowl and sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining oil; season with salt and pepper. Serve salmon and broccoli drizzled with the chile vinaigrette.

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Pork Saltimbocca 44 1” thick slices pork loin, 6-8 ounces each
1 ½ C, Dry Wine White
2 Onions, cut into ½ inch thick slices
3 T. EVOO, divided
Salt & Pepper
1 lb. Small Yukon Gold Potatoes, cut into ½ inch thick rounds
½ C. chopped Fresh Sage Leaves
8 thin slices Prosciutto

Preheat oven to 450. Line large rimmed baking sheet with parchment or foil. Pierce pork slices all over with tip of paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over the top and allow to marinate at room temperature while preparing other ingredients. Place onions in a bowl, drizzle with 1 T oil and season with salt and pepper. Toss gently to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Pat pork dry, season, and top each piece with 2 slices prosciutto. Add pork to baking sheet and cook until pork reaches 135, about 10 minutes. Allow to rest for 5-10 minutes before serving.

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

6 T. EVOOsnapper
2 T. Harissa Paste
6 Spring Onions, halved lengthwise, or 8 scallions, left whole
1 lb. New Potatoes, scrubbed, thinly sliced
Salt & Pepper
1 ½ lb. Skin on Snapper fillets (3-4)
Lemon Wedges for Serving

Place oven rack in upper third of oven; preheat to 425. Combine oil and harissa in bowl; adjust flavor with additional harissa if you prefer a stronger flavor. Toss onions and potatoes with half the harissa mixture in a large baking dish; season with salt and pepper then add ¼ C. Water. Roast, tossing once, until potatoes are fork tender, about 20-25 minutes. Meanwhile, score skin side of fillets about ¼ inch deep and season with salt and pepper. Rub remaining harissa mixture all over dish, getting into the score marks. Remove baking dish from oven and heat boiler. Place fish, skin side up, on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, about 8-10 minutes. Serve with lemon if desired.

Sheet Pan Supper: Chicken and Chick Peas

Sheet Pan Supper: Chicken and Chick Peas

chicken-sheet-pan-supper-long1 whole chicken, butchered (leg quarters and half breasts should cook about the same time)
2 cans chickpeas, drained and rinsed
2 baby leeks, sliced
3-4 tablespoons olive oil
1 teaspoon chili powder, for chicken
1 teaspoon paprika, for chickpeas
1 teaspoon dried oregano, for chickpeas
Salt and pepper
Fresh arugula, for serving

Yogurt sauce:
1 cup Greek yogurt
1 lemon, juice only
1 tablespoon olive oil
Pinch salt and pepper

Heat oven to 375. Line sheet pan with parchment or foil. Toss chicken with olive oil, chili powder, salt and pepper and lay on sheet. Place in oven and allow to roast for 15 minutes. Meanwhile, mix your yogurt sauce ingredients and place in fridge to chill. Prep chickpeas by tossing with olive oil, salt, pepper, paprika and dried oregano. Add chickpeas to your pan after the first 15 minutes, and cook an additional 20 minutes. Chop your leeks into thin half moons and add them to the sheet pan and cook another 5-10 minutes, until chicken is cooked through. To serve, top fresh arugula with your chickpeas, place chicken on the side and serve with the yogurt.

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

1 Bay Leaf, crushed
1 tsp. Fennel Seeds
½ tsp. Crushed Red Pepper Flakes
1 ½ lb. Fingerling Potatoes, halved
½ C> pitted Kalamata Olives
4 T. EVOO, divided
Salt and Pepper
4 Chicken Leg Quarters, about 3 lb.
½ C. Fresh Flat Leaf Parsley Leaves and tender stems
1 T. finely grated Lemon Zest

roast

Preheat oven to 450. Pulse bay leaf, fennel seeds and half teaspoon of red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 T. oil and half spice mixture in a large bowl, season with salt and pepper. Place chicken on rimmed baking sheet and rub with remaining oil, season with salt and pepper and rub with remaining spice mixture. Arrange potatoes around chicken and roast until potatoes are fork tender and chicken is cooked through with crisp skin, about 35-45 minutes. Serve topped with parsley, zest and more red pepper flakes if you like more spice. Spoon pan juices around.

Sheet Pan Suppers: Pizza Bianca with Scamorza and Shaved Celery Root

Sheet Pan Suppers: Pizza Bianca with Scamorza and Shaved Celery Root

celery

¼ bulb Celery Root, peeled and very thinly sliced
2 T. EVOO, plus more for baking sheet
Salt and Pepper
8 ounces prepared Pizza Dough, room temperature
6 oz. scamorza or mozzarella cheese, thinly sliced
½ small Red Onion, very thinly sliced
½ C. grated Parmesan
1 T. fresh Oregano, plus more for serving
1 T. Capers, chopped
Flaky Sea Salt (such as Maldon)

Place rack in lower third of oven and preheat to 500degrees. Toss celery root and 1 T. oil in a medium bowl; season with salt and pepper; set aside. Gently stretch dough into a 16 x 12 inch oval and transfer to a lightly oiled baking sheet. If dough springs back, cover and let rest 10 minutes, then stretch again. Brush with 1 T. oil and bake until dry and golden, about 5 minutes. Remove from oven; top with cheese, celery root, onion, parmesan and 1 T. oregano. Bake pizza, rotating baking sheet halfway through until cheese is melted, celery root is tender, and crust is golden brown, 12 -15 minutes. Top with capers and more oregano; season with salt and pepper and serve.

Sheet Pan Suppers: Spaghetti Squash Puttanesca

Sheet Pan Suppers: Spaghetti Squash Puttanesca

outt1 large spaghetti squash (3 1/2–4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta

Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes. Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 T. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more. Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside. Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 T. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

Sheet Pan Suppers: Keilbasa & Pierogies

Sheet Pan Suppers: Keilbasa & Pierogies

pierogie2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it’s readily available.)
2 medium onions, peeled, halved, and cut into ½-inch thick strips
12 baby bell peppers, stemmed, seeded and halved (or 2 large bell peppers, stemmed, seeded and cut into ½-inch thick strips)
1 tablespoon olive oil
½ teaspoon plus 1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
½ teaspoon granulated garlic or garlic powder
½ teaspoon granulated onion or onion powder
Optional for serving:
any robust mustard like grainy Dijon, smooth Dijon, spicy brown, etc…

Preheat oven to 400°F. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, ½ teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa. In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren’t touching the pan do so now. If you forget, it’s not a disaster, but they’ll be better if you remember. Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

One-Tray Baked Cod Provençal

One-Tray Baked Cod Provençal

cod

1 red pepper, seeded and cut into wedges
1 yellow pepper, seeded and cut into wedges
1 courgette, thickly sliced
1 red onion, peeled and sliced
1-cal cooking spray
2 x 150g cod fillets, skin removed
100g cherry tomatoes
30g drained and rinsed pitted black olives
zest and juice of ½ lemon
1 T. fresh oregano or thyme leaves
salt and pepper

Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.

Sheet Pan Suppers: Soy Balsamic Chicken Thighs with Asparagus

Sheet Pan Suppers: Soy Balsamic Chicken Thighs with Asparagus

bals3 tablespoon balsamic vinegar
4 tablespoon low sodium soy sauce
2 tablespoon finely minced garlic
3 tablespoon finely chopped fresh parsley
dashes black pepper
1/4 cup melted butter or olive oil
6 bone-in chicken thighs, preferably skin removed
1 bundle asparagus, trimmed

In a ziplock bag, combine vinegar, soy sauce, garlic, parsley, pepper. Mix well. Add the melted butter or olive oil to the bag and mix well. Add the chicken thighs and coat with the sauce. Marinade in the fridge for at least 4 hours to overnight. Preheat oven to 400˚F. Place chicken thighs and the marinade on a baking pan (I like to line with foil for an easy cleanup after). Bake for 30 minutes or until the chicken is fully cooked. Take the chicken out of the oven. Switch the oven setting from baking to broiling. Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5″ from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn. Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!

Sheet Pan Supper: Teriyaki Salmon & Green Beans

Sheet Pan Supper: Teriyaki Salmon & Green Beans

teri4-5 salmon filets, roughly about the same size
1 pound fresh green beans, stems removed
a few bunches of cherry tomatoes, vine still attached
1 lemon, sliced
4-6 cloves of fresh garlic
2 cups teriyaki marinade + ¼ cup for drizzling(I used Moore’s Marinade)
2 tablespoons ground ginger
½ cup pecan halves (optional)
salt (or garlic salt)
pepper

Combine 2 cups of teriyaki marinade with 2 tablespoons of ground ginger. Pour half over the green beans & the other half over the salmon (using large ziplock bags for this helps a lot with the marinating process, squeezing out any extra air). Place in the fridge to marinate for 30-45 minutes. On a large sheet pan, spray with non-stick cooking spray (you can line with tinfoil if you like). Remove the salmon & green beans from the marinade, and arrange on the pan. Spread the green beans out over the entirety of the pan first, then top with the salmon filets. Arrange lemon slices & a piece of garlic over top each salmon filet. Distribute the cherry tomato bundles over the pan & the pecans (if using). Drizzle with the remaining ¼ cup of teriyaki marinade. Sprinkle with salt (or garlic salt as I like using) & pepper. Bake at 400 degrees for 17-20 minutes, turning the oven to broil the last 1-2 minutes to achieve a nice roasting color on the veggies.

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

4-6 rashers of baconbrunch
12-15 asparagus spears (about 350 grams)
1/2 teaspoon lemon zest
2-3 branches fresh thyme
1/2 teaspoon freshly ground black pepper
4 eggs

Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Accompanying toast optional.

5 Fast Sheet Pan Supper Ideas

5 Fast Sheet Pan Supper Ideas

Salmon Fillet, drizzled with olive oil
Halved Tomatoes, topped with parmesan and parsley
Halved Zucchini, drizzled with olive oil

Bake 12-15 minutes at 425.
Pork Chops, brushed with Dijon, sprinkled with herbes de provence and salt and pepper
Parsnips, drizzled with olive oil, thyme and salt and pepper
Apples, seasoned with cinnamon and thyme

Bake 15-18 minutes at 425.

Chicken Drumsticks, brushed with teriyaki sauce
Broccoli Florets, drizzled with evoo, and seasoned with salt and pepper
Fingerling Potatoes, halved lengthwise, drizzled with evoo, and seasoned with salt and pepper

Bake 15 minutes at 425.
Large sliced of Keilbasa, cut on diagonal
Sauerkraut, placed in a dish made from foil
Fingerling Potatoes, halved Lengthwise, drizzled with EVOO and seasoned with salt and pepper

Bake 15-18 minutes at 425.

Chicken Thighs, brushed with BBQ Sauce
Thin Sweet Potato Wedges, drizzled with EVOO, salt and pepper
Halved Brussels Sprouts, salt and pepper

Bake 20 minutes at 425.

Sheet Pan Suppers: Quick Chicken and Baby Broccoli with Spicy Peanut Sauce

Sheet Pan Suppers: Quick Chicken and Baby Broccoli with Spicy Peanut Sauce

Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it. This satay-inspired dish pairs my beloved peanut sauce with thinly sliced chicken and baby broccoli charred under the broiler. The whole dish cooks in about 10 minutes but results in juicy chicken, tender Broccolini, and a thick and bubbly sauce. It’s addicting. Keep it away from your shoes. I’ve seen packaged thin-cut chicken breasts or cutlets at some grocery stores, but you can easily make your own by slicing a regular chicken breast in half horizontally to create two thin-cut pieces.

Quick-Chicken

Olive oil cooking spray (optional)
1 tablespoon packed dark brown sugar
1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)
1 tablespoon toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar
1/4 cup warm water
1 tablespoon freshly squeezed lime juice
2 bunches Broccolini (1 pound total)
4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Preheat the oven to broil, and place a rack 4 inches from the heat. Line a sheet pan with foil or mist it with cooking spray. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, Sriracha, vinegar, water and lime juice in a medium-size bowl until smooth. Set aside 1/4 cup of the peanut sauce for serving. Rub the Broccolini and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the Broccolini is well-charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

Sheet Pan Suppers: Baking Sheet Quesadillas

Sheet Pan Suppers: Baking Sheet Quesadillas

ques

4 tablespoons unsalted butter, at room temperature, divided
12 rectangular tortillas or wraps (available in the deli section of most grocery stores)
½ cup salsa
12 ounces shredded cheddar or Jack cheese
2 tablespoons chopped fresh cilantro
3 tablespoons sliced green onions
Sour cream, as needed for serving
Salsa, as needed for serving

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa. Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions. Serve immediately, warm, with sour cream and salsa on the side

Sheet Pan Supper: Chicken Jerome

Sheet Pan Supper: Chicken Jerome

jerome4 boneless, skinless thin-cut chicken breasts or cutlets (about 1 pound total)
½ teaspoon salt
2 jars (6 ounces each) marinated artichoke hearts, drained and quartered, ½ cup marinade reserved
3 cups sliced mushrooms (roughly ¾ inch-thick slices)
3 scallions (whites and light green parts only), sliced into ½ inch-thick rounds
½ cup white wine
¼ cup heavy cream
Grated zest of 1 lemon
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil. Place the chicken pieces on the prepared pan, spaced evenly apart, and sprinkle them with ¼ teaspoon of the salt. Arrange the artichoke hearts and mushrooms around the chicken, filling in the empty spaces and overlapping them occasionally. Sprinkle the sliced scallions atop it all. In a small bowl or 2-cup measuring cup, whisk together the reserved artichoke marinade, wine, cream, lemon zest, herbes de Provence, the remaining ¼ teaspoon salt, and the pepper. Carefully pour this sauce over the chicken and vegetables, making sure the entire pan is covered with liquid. Broil the chicken, rotating the pan once during cooking, until the chicken is cooked through and lightly browned on top, 10 to 15 minutes. Serve hot.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

flank steak fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

Place the flank steak in a large zip-top bag or a shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt in a small bowl. Reserve ¼ cup of the marinade for the vegetables and pour the rest over the flank steak, turning it to coat. Close up the bag or cover the baking dish and marinate the steak in the refrigerator for at least 2 hours, and up to 12. When you’re ready to cook, preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray. Toss the peppers and onion with the reserved ¼ cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside.
Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.

Raspberry Lemon Pudding Cakes

Raspberry Lemon Pudding Cakes

rasp2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct

Sarah Carey Pot Roast

Sarah Carey Pot Roast

sarah pot roast2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Sheet Pan Supper: Chicken Fennel Bake

Sheet Pan Supper: Chicken Fennel Bake

fennel2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.

Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Sheet Pan Supper: Teriyaki Pork and Vegetables

Sheet Pan Supper: Teriyaki Pork and Vegetables

6 boneless pork chops
6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves

Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
Garnish with cilantro leaves and serve.

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

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1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees F. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve

Jumbo Shrimp with Mushrooms & Garlic

Jumbo Shrimp with Mushrooms & Garlic

jumbo shrimp4 garlic cloves, thinly sliced
1/4 cup plus 2 tablespoons pure olive oil
1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 pounds jumbo shrimp, butterflied in their shells (see Note)
Salt and freshly ground pepper
1/4 cup water
1 cup coarsely chopped cilantro leaves
2 tablespoons unsalted butter
Yellow rice and lime wedges, for serving

In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.

Sheet Pan Supper: Spanish Baked Salmon

Sheet Pan Supper: Spanish Baked Salmon

spanish2 cups sourdough bread croutons (1-inch dice)
3/4 cup pitted green olives
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 teaspoon smoked paprika
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
5 tablespoons olive oil
Six 6-ounce fillets skinless salmon
2 tablespoons chopped fresh parsley

Preheat the oven to 375 degrees F. Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes. Garnish with the parsley and serve.

Basil – Summer’s Favorite Herb

Basil – Summer’s Favorite Herb

Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.

The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.

But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.

Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.

Six tasty basils

6 Tasty BasilsSweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.

Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.

Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.

Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.

Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.

Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.

Planting and care

One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.

Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.

Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.

Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.

Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.

Search for Basil Recipes

Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

fish1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
2 tablespoons extra virgin olive oil
4 cloves garlic, minced (roughly 1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
4 tablespoons (1/2 stick) unsalted butter
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons capers, drained

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated. Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven. Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes. Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

beefsOlive oil cooking spray
2 bunches asparagus (about 2 pounds)
5 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 ounces) crumbled feta cheese
1/2 cup sour cream
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh chives

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.) While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.

Sheet Pan Supper: Smoked Salmon Egg Boats

Sheet Pan Supper: Smoked Salmon Egg Boats

2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives

eggboat

Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the boats. Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.) Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

More Egg Boat Fillings: Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.

Gruyère cheese + crumbled bacon + sautéed mushrooms
Feta cheese + halved cherry tomatoes + chives
Cheddar cheese + crumbled cooked sausage + chopped scallions