Sheet Pan – Page 2 – Kristen's Recipes

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

January 11, 2019 Kristen

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

1/4 cup extra-virgin olive oil, plus more as needed

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

l pound Italian sausages, pricked with a fork

1/3 cup plain yogurt, preferably non-Greek, whole milk

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

Fresh herbs such as parsley, dill or mint, for serving (optional)

Heat the oven to 425Â°F. Spread the cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt, and pepper. Roast for 10 minutes. Coat the sausages lightly with olive oil, place them on another rimmed baking sheet, and add it to the oven with the cauliflower. Roast, turning them over halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes. While the cauliflower and sausages are cooking, prepare the yogurt sauce: Place the yogurt in a small bowl, grate the garlic clove over the yogurt, add salt and pepper to taste, and stir together. Place the sausages and cauliflower on a platter or individual serving plates. Spoon the yogurt sauce on top, and sprinkle with Turkish pepper, and pine nuts and fresh herbs if using.

Stuffing Crusted Turkey Sheet Pan Supper

November 20, 2018 Kristen

Stuffing Crusted Turkey Sheet Pan Supper

1 pound fresh green beans
1 tsp. olive oil
1/4 tsp. garlic salt with parsley
1 box reduced-sodium chicken stuffing
1 T. margarine or butter
1 tsp. fennel seeds, crushed

1/4 tsp. black pepper

3 T. low-sugar raspberry jam
2 T. Dijon mustard

4 turkey cutlets, about 1/4 inch thick (about 1 pound)

Preheat the oven to 425Â°F, and place 2 racks in the oven, evenly spaced. Line 2 sheet pans with foil and set aside. In a large bowl, combine the green beans with olive oil and salt, and toss to coat. Transfer beans to one of the sheet pans. In a large bowl, combine the stuffing mix, margarine, fennel seeds, and black pepper. Boil 1 2/3 C. water, pour it over the stuffing mix, and stir lightly to combine. Let stuffing sit for 5 minutes. In a small bowl, combine the jam and mustard. Place the turkey on one of the sheet pans, spread each piece with the jam mixture, and top each tenderloin with 3A C. stuffing mix. Spray tenderloins with cooking spray and transfer pan to the top oven rack. Place the green beans on the lower rack. Bake for 17 minutes, or until stuffing is browned and turkey and green beans are cooked.

Yield: 4 servings

Calories: 350

Fat: 5g

Fiber: 5g

Sheet Pan Spanish-Style Chicken Legs with Potatoes

August 19, 2018 Kristen

Sheet Pan Spanish-Style Chicken Legs with Potatoes

4 bone-in, skin-on chicken drumsticks (about 1 lb)

2 T. olive oil, divided

Â½ T. smoked paprika (or use other paprika)

Â½ tsp. salt, divided

Â½ tsp. pepper, divided

Â¾ lb. small red potatoes, quartered

1 red onion, cut into thin wedges

1 lemon, cut into wedges

Â½ T. bottled minced garlic

Â¼ cup chopped fresh parsley

Preheat oven to 450Â°F. Toss together chicken, 1 T. oil, paprika, Â¼ tsp salt, and Â¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, Â¼ tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving.Â Serve with Radicchio, Orange and Olive Salad

Sheet Pan Chicken Tikka

August 13, 2018 Kristen

Sheet Pan Chicken Tikka

For the chicken

1 3/4-inch piece of ginger, peeled and minced (see Note up top)

4 cloves of garlic, minced or pressed

1 fresh green chili (I used a jalapeno), seeded and minced

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables

3 tablespoons olive oil

1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When youâ€™re ready to cook the dish, heat your oven to 425Â°F. Line a half-sheet (13Ã—18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure theyâ€™re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if youâ€™d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.Â Â When chicken and vegetables are cooked, top with garnishes of your choice â€” we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

August 11, 2018 Kristen

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

5-6 fresh basil leaves. thinly sliced (optional)

Heat your oven to 450ÂºF.Â In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine. Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.Â Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

Sheet Pan Baked Ranch Chicken Tenders and Veggies

August 8, 2018 Kristen

Sheet Pan Baked Ranch Chicken Tenders and Veggies

16 ounces baby red potatoes, halved

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

1/3 cup all-purpose flour

1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

2 pounds boneless, skinless chicken breasts, cut into strips

2 large eggs, beaten

3 cups crushed Corn Flakes

4 zucchini, chopped

2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes. Stir in zucchini during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.

Yield: 6 servings

Calories: 549

Fat: 9.5g

Fiber: 4g

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

August 7, 2018 Kristen

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

1.5 pounds boneless, skinless chicken thighs (preferably organic)

16 ounces shelf stable gnocchi

1 lemon, thinly sliced

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

salt and pepper

1 bunch broccoli rabe or broccolini

Parmesan shreds, for serving (optional)

Heat your oven to 450ÂºF. In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil, and spices. Mix well, then pour onto a sheet pan and spread in a single layer. Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through. Top with parmesan, if desired.Â Recipe Notes:Â You can use broccoli rabe or broccolini for this recipe. Broccoli rabe is leafy and slightly bitter. Broccolini looks more like long broccoli, and has a mild flavor. I prefer broccolini, but can’t always find it.

Yield: 6 servings

Calories: 482

Fat: 11g

Fiber:

Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)

January 15, 2018 Kristen

Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)

1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 x ^x/2-inch chunks

3 tsp. kosher salt

Â¾ tsp. freshly ground black pepper

2 T. harissa

1/2 tsp. ground cumin

4 1/2 T. extra-virgin olive oil, plus more as needed

2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons

1/2 tsp. grated lemon zest

1/3 C. plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)

1 small garlic clove

1 C. mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

Fresh lemon juice, as needed

Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 tsp. of the salt and 1/2 tsp. of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 T. of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 tsp. of the salt, and the remaining 1/2 T. olive oil. Heat the oven to 425Â°F. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Chicken & Dressing Sheet Pan Supper

January 4, 2018 Kristen

Chicken & Dressing Sheet Pan Supper

1/2 loaf Ciabatta, Cut Into 1-inch Pieces

4 cups Cornbread Chunks (use Your Favorite Recipe)

1 whole Medium Red Onion, Cut into Chunks

3 stalks Celery, Sliced

2 whole Carrots, Peeled and Cut into Chunks

1-1/2 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/2 teaspoon Ground Sage

1/2 teaspoon Ground Thyme

8 whole Bone in Chicken Thighs

1 whole Half-Stick Land O LakesÂ® Salted Butter, Cut Into Small Pieces

Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.Â Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.Â Remove the pan from the oven, stir the bread and veggies, and serve!

Spicy Peanut Chicken (Sheet Pan)

June 2, 2017 Kristen

1/4 C. smooth peanut butter
1/4 C. water
1/4 tsp. toasted sesame oil
2 tsp. soy sauce
2 tsp. sambal oelek
2 tsp. rice vinegar
4 skinless chicken thighs
1 bunch Broccolini

Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn’t burn).

Sheet-pan Quiche Lorraine

January 26, 2017 Kristen

Sheet-pan Quiche Lorraine

5⅓ C. All-purpose flour

1 pound Cold unsalted butter, cut into cubes

1 C. Ice-cold water

1 T. Kosher salt

12 Eggs

2 C. Milk

2 C. Heavy cream

2 C. Onions, sliced thinly

1 C. Bacon, cut into squares

1 C. Gruyère cheese, grated

2 T. Chives, sliced thinly

Kosher salt and black pepper, to taste

For pâte brisée (pie dough): Add flour, butter, and salt to bowl of stand mixer. Using paddle attachment, mix on medium speed until butter forms pea-sized pieces. Start adding ice water and keep mixing until all water is incorporated and dough grabs onto paddle. Be careful not to overmix; you want to see small pieces of butter in the dough as this will ensure a flaky crust. Remove dough from mixer, wrap with plastic wrap, and let rest in refrigerator for 1 hour before rolling out. Remove dough and let sit on counter for about 10 minutes. Then, using a rolling pin on a lightly floured surface, roll dough into a rectangular shape, about 3/16-inch thick. Carefully roll dough onto rolling pin and transfer to a half-sheet (13-by-18-inch) pan. Cut off excess dough and place lined pan in refrigerator for another hour to allow dough to relax. Make quiche filling. Preheat oven to 375 degrees F. Once dough is relaxed and firm, line dough with parchment paper and fill with pie weights or beans, then par-bake pie crust until exposed edges are golden brown. Remove pie weights and prick holes in bottom of crust with a fork to release steam. Place crust back in oven until center is golden brown. Let cool before adding the filling. For quiche filling: Heat a heavy-bottomed pot over medium-high heat. Add cut bacon and cook until bacon is crispy and has rendered most of its fat. Stir in onions, salt, and pepper, and cook until onions are dark brown, about 15 minutes, stirring frequently. Cool bacon-onion mixture. Using a whisk and in a medium sized bowl, beat eggs, then add milk, cream, and cheese. Add bacon-onion mixture to egg mixture. Stir in chives. To make quiche: Preheat oven to 350 degrees F. Pour filling into pre-cooked quiche shell and bake for about 40 minutes, until filling is browned and firm to the touch. Test with a cake tester or small knife in the center. The knife should come out clean when quiche is ready. Allow quiche to cool to room temperature. For best results when cutting quiche into perfect little squares, chill quiche overnight. Carefully remove quiche from sheet pan and transfer to a cutting board. Cut quiche into desired piece sizes and shapes. Reheat individual portions in a 350-degree oven for about 20 minutes.

Sheet Pan Suppers â€“ Shakshuka

October 30, 2016 Kristen

2 Poblano Peppers, stemmed, seeded and finely chopped
2 Jalapeno Peppers, stemmed, seeded, and finely chopped
1 lg. Shallot, finely chopped
6 cloves Garlic, sliced thinly
1 Â½ tsp. Cumin
2 T. Smoked Paprika
Salt
3 T. EVOO
28oz. Can Crushed Tomatoes
12 Large Eggs
Â½ – 1 cup crumbled Feta Cheese (2-4 oz.)
Â½ C. roughly chopped Flat Leaf Parsley
Toast or Warm Pita Bread, for Serving

Preheat oven to 350 with a rack in center position. Toss together peppers, shallot, garlic, cumin, paprika, half tsp. salt and oil on sheet pan until vegetables are evenly coated. Bake until spices are fragrant and vegetables have softened and started to brown, 10-15 minutes. Remove pan from oven. Pour tomatoes with juice, over vegetables and stir to combine. Use a wooden spoon to make 12 evenly spaced divots in the sauce; sauce will be a bit runny, but do your best. Crack the eggs into the divots, and sprinkle with salt. Return pan to the oven and bake until eggs are cooked to your liking. It will take about 10-15 minutes for the whites to set but the yolks to remain runny. Remove from oven, sprinkle with feta cheese and fresh parsley. Serve hot with toast or pita on the side.

Sheet Pan Suppers: Big Dutch Baby with Meyer Lemon Sugar

October 29, 2016 Kristen

8 T. (1 stick) unsalted butter
2 cups all-purpose flour
Â½ tsp. salt
Â¼ tsp. ground nutmeg
8 large eggs
2 cups milk
1 tsp. vanilla extract
Â½ cup sugar
2 tsp. grated Meyer Lemon Zest
Fresh Berries for Serving

Preheat the oven to 425 degrees with a rack in the center position. Place the butter on a sheet pan and put the pan in the oven until the butter melts and begins to bubble, just a few minutes. While the butter is melting, whisk together the flour, salt and nutmeg in a large bowl. Â In a blender or food processor, whirl the eggs on high for 1 minute. Slowly pour in the milk and vanilla (with the motor running). Pour into a large bowl and whisk in the flour; the batter will be really thin. Pour the batter onto the sheet pan (make sure the melted butter is evenly coating the pan first), and then bake until the pancake is puffy and golden around the edges, about 15 to 20 minutes. While it bakes, mash together sugar and lemon zest in a small bowl until sugar is fragrant and yellow. When the pancake is done, remove it from the oven and sprinkle generously with sugar.Â Cut into squares and serve immediately with fresh berries and extra sugar on the side.

Sheet Pan Suppers: Green Eggs & Ham

October 28, 2016 Kristen

Olive oil cooking spray
1 boneless ham steak
4 to 5 c. chopped kale
1 tbsp. olive oil
kosher salt
8 to 12 large eggs
Â½ c. crumbled feta cheese
Freshly ground black pepper
Crusty bread

Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan. Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 tsp. salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes. Remove the pan from the oven but leave the oven on. Use a wooden spoon to make divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top. Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes. Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.

Sheet Pan Suppers: Ham & Swiss Pastry Braid

October 27, 2016 Kristen

Flour, for rolling out pastry
14oz. box frozen Puff Pastry, thawed according to package directions
1 T. Dijon Mustard
5 oz. Swiss Cheese
5 oz. sliced Ham
1 Egg White, lightly beaten
Pinch Pepper

Preheat oven to 400 with rack in center position. Lightly flour a work surface and rolling pin. Roll out puff pastry to a 10 x 15 inch rectangle, about Â¼â€ thick. Place on a sheet of parchment paper so that one of the short sides is facing you. Use a sharp knife to cut off the top corners of the rectangle at a 45 degree angle, leaving 4 inches of dough between them. Next cut out 2 triangular notches at the bottom of the rectangle, leaving 4 inches between them as well. It should look like a short stumped christmas tree missing its pointing top. Finally make 8 diagonal slits, about 1 inch apart and parallel to the notches, along each side of the pastry, leaving a 4 inch wide strips in the center intact.

Spread Dijon over the center strip of pastry (not flaps), and layer the cheese and ham over the mustard leaving a Â¾â€ border on top and bottom. Fold bottom and top edges over the ham and cheese. Starting from top and alternating sides, fold the diagonal flaps of pastry over the filling, crisscrossing them over one another, until all strips are interwoven and filling is covered. Trim away any loose pieces of pastry at the bottom, pinch the openings to seal it, and transfer the parchment paper with braid on it to a sheet pan. Brush the top lightly with egg white and sprinkle with pepper. Bake until pastry is deeply browned and cheese is bubbling up through the slits, about 25-30 minutes. Let cool slightly before cutting it into thick slices and enjoying warm.

Sheet Pan Suppers: Pork Tenderloin with Squash, Apples & Onions

October 19, 2016 Kristen

Roasting a pair of lean pork tenderloins is one of the simplest ways to ease into a world beyond beef and chicken. Butternut squash, apples, red onion, and garlic are a sweet, savory, autumn-inspired backdrop for the rich, tender meat, but feel free to swap out the winter squash and apples for whateverâ€™s in season (zucchini and tomatoes in summer, baby artichokes and ramps in spring, perhaps).

4 cups chopped, peeled butternut squash, cut into 3/4-inch chunks; about 1 large squash)
2 Granny Smith apples, peeled cored, and cut into 3/4-inch chunks
1 large red onion, cut into 1/2-inch-thick chunks
3 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1-1/2 tsp. kosher salt
1 tsp. chopped fresh thyme leaves
2 pork tenderloins (1 pound each), trimmed of all visible fat
2 tsp. dried herbes de Provence
1 tsp. ground mustard (such as Colmanâ€™s)
1/2 tsp. freshly ground black pepper

Preheat the oven to 450Â°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Toss together the squash, apples, onion, garlic, olive oil, 1/2 tsp. salt, and the thyme on the prepared pan until well combined. Spread out the vegetables evenly. Place the pork tenderloins on a plate. Pat them dry with a paper towel, then rub them with the remaining 1 tsp. salt, the herbes de Provence, ground mustard, and pepper until coated on all sides. Place the tenderloins on top of the vegetables in the sheet pan, leaving some space between the two pieces of meat. Roast the pork and vegetables for 15 minutes, then use the kitchen tongs to flip the tenderloins over. Continue to roast until the vegetables are browned and an instant-read thermometer inserted into the thickest part of the pork registers 145Â°F, an additional 10 to 15 minutes. Allow the pork to rest, loosely covered with aluminum foil, for 10 minutes before transferring them to a cutting board to slice.

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

October 18, 2016 Kristen

1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 Â½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
Â¼ tsp. Cayenne
4 lb. Baby Back Ribs, trimmed of silverskin
1 lb. medium size Yukon Gold Potatoes, unpeeled, scrubbed and quartered
1 T. EVOO
1 tsp. Old Bay
Â¾ C. BBQ Sauce, plus extra for serving

Preheat oven to 325 with one rack about 4 inches from broiler and another rack in center position. Place dijon in small bowl, add liquid smoke; stir to combine. In another small bowl, whisk together sugar, garlic powder, salt paprika, dry mustard, cumin, and cayenne. Brush both sides of the ribs with the Dijon, and sprinkle with the spice mixture to coat. Pat spices into the meat so it sticks. Wrap tightly in foil and place them in the center of a sheet pan. Combine potatoes, oil, and old bay in a bowl and toss to coat. Place potatoes around the packet of ribs. Bake for 90 minutes, gently flipping the package and stirring the potatoes halfway through cooking. Carefully transfer the package of ribs to a platter or another sheet pan and remove foil. Return ribs, without foil, to the center of the pan in a single layer, meaty side up. Brush them with BBQ sauce. Bake until knife slides easily into the thickest part of the meat, an additional 30 minutes. Keep an eye on the potatoes. If they are getting too dark, remove to a serving bowl and cover with foil to keep warm. When ribs are knife tender, remove potatoes to a bowl and cover with foil. Turn oven to broil and broil the ribs on the top rack until slightly charred in spots, about 3 minutes. Allow ribs to rest for 10 minutes before slicing between the bones. Serve with potatoes and extra BBQ sauce.

Sheet Pan Suppers: Thick Cut Pork Chops with Warm Apple Slaw

October 13, 2016 Kristen

Olive oil cooking spray
1/2 head napa cabbage, shredded (about 6 cups)
2 Granny Smith apples, unpeeled, cored and sliced into thin matchsticks
3 T. extra virgin olive oil
2 T. apple cider vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 bone-in pork loin chops (each 1 1/2 inches thick; 4 to 5 pounds total)
2 tsp. Dijon mustard
2 tsp. pure maple syrup or honey
1 tsp. chopped fresh thyme leaves
3 scallions (white and light green parts only), thinly sliced

Preheat the oven to 375 F with one rack about 4 inches from the broiler and another rack in the center position. Mist a sheet pan with cooking spray. Toss together the cabbage and apples with the olive oil, 1 T. of the vinegar, 1/2 tsp. of the salt, and the pepper on the prepared sheet pan. Place a sheet pan-size wire rack over the slaw, and mist it with cooking spray. Pat the pork chops dry with a paper towel, and season them on both sides with the remaining 1/2 tsp. salt. Whisk together the mustard, maple syrup, the remaining T. cider vinegar, and the fresh thyme in a small bowl. Spread this over both sides of the pork chops. Place the chops evenly apart on the rack over the slaw. Bake until an instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) registers 130 F, about 35 minutes. Remove the pan from the oven and turn the oven to broil. Broil the pork chops and slaw until the chops are golden-crusted and the thermometer registers 145 F. Remove the pork chops from the wire rack to rest on a cutting board, loosely covered with aluminum foil, for 10 minutes while you mix the scallions into the slaw. Serve the chops warm, topped with heaps of slaw.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

October 7, 2016 Kristen

2Â½ pounds flank steak
4 cloves garlic, minced
Â¼ cup plus 2 T. extra virgin olive oil
3 T. Worcestershire sauce
Â¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 T. ground cumin
1 T. chili powder
1 T. sugar
Â¼ tsp. crushed red pepper flakes
1 tsp. 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
Â¼ 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 Â¼ 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 youâ€™re ready to cook, preheat the oven to 450Â°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 Â¼ 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 125Â°F for rare or 135Â°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.

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

October 6, 2016 Kristen

8 slices Bacon
1 lb. Ground Beef
2 T. Worcestershire Sauce
1 T. Garlic Powder
Â½ tsp. each Salt & Pepper
1 Yellow Onion, sliced into Â¾â€ rounds
4 thick slices sharp Cheddar Cheese
4 soft Hamburger Buns
Your Favorite Burger Condiments & Toppings

Preheat oven to 375 with one rack about 4 inches from the broiler and another rack in center position. Line sheet pan with foil. Line a plate with paper towels. Lie bacon slices flat on sheet pan. Bake on center rack, flipping halfway through until crisp, about 20 minutes. While bacon cooks, gently mix together beef, Worcestershire, garlic powder and salt and pepper in a bowl. Divide meat evenly into 4 portions and shape into patties, each about Â¾â€ thick. Transfer bacon to the plate and set aside to drain. Carefully pour the bacon grease from the pan and replace the foil. Set a wire rack on the sheet pan and turn on the broiler. Place patties on the rack with some space between them. Arrange onion around them. If there isnâ€™t enough room and some onions fall to the pan, thatâ€™s fine. Broil burgers and onions on upper rack for 3 minutes per side for medium rare. Top with cheese and broil until cheese is melted and bubbly, another 30-60 seconds. Serve on the buns topped with charred onions, crisp bacon, and your favorite condiments.

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

October 2, 2016 Kristen

2 1/2 pounds (about 4 medium-size) Yukon gold potatoes, unpeeled, scrubbed, sliced into 1/4-inch-thick rounds
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1 T. plus 1/2 tsp. garlic powder
2 pounds lean ground beef
1 large yellow onion, diced (about 2 cups)
2 cups barbecue sauce (I love Sweet Baby Rayâ€™s or Stubbâ€™s)
1/2 cup plain dried breadcrumbs

Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the potatoes on the prepared pan, drizzle with the olive oil, sprinkle with the salt and the 1/2 tsp. of garlic powder, and toss to coat. Spread the potatoes in an even layer and set a wire rack on top. Fold a piece of aluminum foil into a 10-by-6-inch rectangle and place it in the center of the wire rack. Use a skewer or a fork to poke little holes evenly throughout the rectangle of foilâ€”this will help with heat circulation and keep the meatloaf from steaming in its own fat. Gently combine the beef, onion, the remaining T. garlic powder, 1 1/2 cups of the barbecue sauce, and the breadcrumbs in a large bowl. Without squishing and squeezing too much, form the meat mixture into a loaf on top of the foil rectangle. Place the pan in the oven. Bake the meatloaf and potatoes for 30 minutes, then brush the top of the loaf with the remaining Â½ cup barbecue sauce. Return the pan to the oven and bake the meatloaf and potatoes until the potatoes are tender and an instant-read thermometer inserted into the center of the meatloaf registers 150 degrees F, about 45 minutes more. Allow the meatloaf to cool slightly before slicing. Serve with the potatoes.

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

September 29, 2016 Kristen

Olive oil cooking spray
2 bunches asparagus
5 T. extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. 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 oz.) crumbled feta cheese
1/2 cup sour cream
2 T. 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 T. of the olive oil, sprinkle with 1/4 tsp. salt and 1/4 tsp. 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 tsp. salt and 1/4 tsp. 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 T. 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: Beef Tenderloin with Frizzled Leeks & Fennel

September 28, 2016 Kristen

3 large Leeks, white and light green only, thinly sliced into half moons, and well rinsed
3-4 cloves Garlic, thinly sliced
1 small bulb Fennel, stalky fingers removed, cored and thinly sliced
Â¼ C. plus 1 T. EVOO
1 Â½ tsp. Salt
1 tsp. Black Pepper
1 2 Â½ – 3 lb. Beef Tenderloin Roast, trimmed of excess fat and silverskin
1 T. finely chopped fresh Rosemary
1 Â½ tsp. ground Fennel Seed

Preheat oven to 400 with a rack in the center position. Place leeks, garlic and fennel on a sheet pan, drizzle with a quarter cup oil, sprinkle with Â½ tsp. each salt and pepper and toss to combine. Spread out the vegetables in an even layer and set a wire rack on top. Pat tenderloin dry with paper towels. If the tenderloin is an uneven thickness, tuck the skinny tapered end underneath and tie it tightly with butchers twine. Continue to tie up at Â½ inch intervals to help keeps its shape during cooking. Stir together remaining T. oil, 1 tsp. salt, Â½ tsp. pepper, rosemary and fennel in a small bowl to form a loose paste. Rub on all sides of the beef, coating it entirely. Place the beef on the wire rack over the vegetables. Roast until tenderloin reaches 130 at the thickest part of the meat (for medium rare), about 35-45 minutes. Vegetables should be crisp and frizzled. Allow meat to rest, uncovered, for 10-15 minutes before transferring to cutting board. Remove twine and slice meat into Â½ inch slices. Top with vegetables.

Sheet Pan Suppers: Shrimp & Polenta with Crispy Pancetta Tuiles

September 27, 2016 Kristen

8-10 very thin slices round unsmoked pancetta
1 tube (18 oz.) precooked polenta, sliced into Â½” thick rounds (about 16 slices)
Â½ pint cherry tomatoes, halved
1.5 T plus 1 tsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1 T freshly squeezed lemon juice
1 or 2 cloves garlic, minced
Â½ tsp. oregano
Â½ tsp. Worcestershire sauce
1 tsp. chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry

Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.) Place polenta rounds on the used sheet pan on top of the pancetta drippings. In a large bowl, toss together the cherry tomatoes with 1 tsp. olive oil, Â¼ tsp. salt and Â¼ tsp. pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, Â¼ tsp. salt, Â¼ tsp. pepper and chives in a large bowl. Add shrimp and toss to coat. After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins. Serve shrimp, tomatoes and polenta warm with pancetta crisps on top. Enjoy!

The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:

Subbing pancetta for halloumi cheese: Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it’ll still have a bit of that halloumi ‘squeak’ in the middle). Set aside to enjoy with the finished dish.

Seasoning the polenta: Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.

Sheet Pan Supper: Swordfish Cacciatore

September 26, 2016 Kristen

1 Medium Onion, thinly sliced
8 oz. Cremini Mushrooms, sliced Â¼-1/2 inch thick
1 Red Bell Pepper, stemmed, seeded, and sliced into Â¼â€ wide strips
3 cloves Garlic, thinly sliced
Salt & Pepper
Â½ tsp. dried Oregano
Â¼ C. plus 1 T. EVOO
1 28oz. can Crushed Tomatoes, with their juice
Â½ C. red or white Wine
4 Swordfish steaks, Â¾-1â€ thick, about 2 Â¼ lb. total (Tuna Steams, Halibut, or Mahi Mahi)
Â¼ C. Capers
2 T. roughly chopped Parsley Leaves, for garnish

Preheat oven to 425 with rack in center position. Combine onion, mushrooms, bell pepper, garlic Â½ tsp. each salt and pepper, oregano and 1.4 C. oil on a sheet pan and toss well to coat vegetables. Arrange veggies in a single layer and roast until softened and lightly browned, about 20 minutes. Remove from oven. Stir together crushed tomatoes and wine in a large bowl and season with a pinch of salt and pepper. Pour over roasted vegetables and carefully stir to combine. Pat fish dry with paper towel. Sprinkle with salt and pepper and arrange on top of vegetables. Drizzle fish with remaining T. of oil and scatter capers over fish. Return pan to oven and baked until sauce has thickened slightly and fish is just cooked through, about 15 minutes. Sprinkle fish with parsley and serve, with tomato-vegetable sauce spooned over the top.

Sheet Pan Supper: Pesto Chicken Thighs and Vegetables

September 19, 2016 Kristen

1 lb. bone in, skin on chicken thighs
1 lb. bone in, skin on chicken wings or drumsticks
10 carrots, chopped into Â¼ inch thick sticks
1Â½ lbs. baby red potatoes, quartered
Â½ cup prepared basil pesto
1 T. olive oil
2 tsp. balsamic vinegar
2 cloves garlic, minced
Kosher salt and pepper, to taste

Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.

Sheet Pan Supper: Pesto Chicken Turnovers

September 16, 2016 Kristen

1 box frozen puff pastry, thawed
2 1/2 cups shredded rotisserie chicken
1 cup pesto
1 cup frozen peas, unthawed
1 large egg, beaten
2 T. grated parmesan
kosher salt and freshly ground pepper

Preheat oven to 400 degrees F with racks in upper and lower thirds. Line two sheet pans with parchment paper. On a floured surface, unfold the puff pastry sheets and cut into each sheet into four pieces. Use a rolling pin to roll each piece to a 7in by 9in rectangle. Set on one of the prepared pans, layering between extra parchment as necessary and place in refrigerator to keep cool. Mix together chicken, pesto, and peas in a medium bowl. Place a heaping 1/2 cup of the chicken filling onto the bottom half of each pastry rectangle. Leave a small border on the bottom. Fold the top half of the pastry over the filing, lining up the edges. Press the edges with a fork to seal the turnover. Brush each one with beaten egg and sprinkle with Parmesan cheese and pepper. Bake the turnovers, switching the pans from upper to lower and lower to upper halfway through cooking, until pastry is deep golden brown and turnovers are starting to bubble at the seams, 25-30 minutes. Serve hot.

Sheet Pan Supper: Cilantro-Lime steamed Halibut and Spicy Coconut Rice

September 9, 2016 Kristen

2 cups frozen precooked white rice (unthawed)
1 cup canned coconut milk (regular or light)
Juice of 1 lime
Â½ tsp. crushed red pepper flakes
1 cup frozen shelled edamame (unthawed)
Kosher salt and freshly ground black pepper
4 skinless fillets halibut (each 1 inch thick; about 2 pounds total)
4 tsp. chopped fresh cilantro leaves
2 limes, sliced into thin rounds

Preheat the oven to 400Â°F with a rack in the center position. Stir together the rice, coconut milk, lime juice, red pepper flakes, edamame, and a pinch of salt in a medium-size bowl. Set aside. Cut four sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each piece of parchment in half (short side to short side). Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart (sort of like youâ€™re making a parchment Valentine). Spoon the rice mixture onto one side of each heart, just next to the crease. Lay a halibut fillet on top of each rice pile and sprinkle each fillet with salt, pepper, and 1 tsp. of chopped cilantro. Arrange 3 or 4 overlapping lime slices atop each fillet. Seal the parchment packages: Fold the empty half of each heart over the filling and crimp the edges in overlapping folds as you go, until each package is completely closed up and airtight. Carefully place the closed packets on two sheet pans (two packets per pan), and bake until the fish is opaque, about 20 minutes (feel free to unfold the edge to peek inside one of the packets toward the end to check the fish). Carefully open the packets (watch out for the steam) and slide the rice and fish into bowls, or transfer the packets to plates so each guest can open his or her own at the table. Serve immediately, while the rice and fish are still warm.

Sheet Pan Supper: Cod with Asparagus, Ginger, and Spring Onion in Parchment

September 7, 2016 Kristen

1 cod fillet, cut into two pieces
1 bunch of asparagus, last two inches cut off
2 Spring onions, sliced up to green part
2 T. of basil, cut into a chiffonade
1 tsp. garlic, minced
1 1/2 tsp. ginger, sliced or minced
2 T. soy sauce
2 tsp. olive oil
Cracked black pepper (optional)
Parchment paper

Preheat the oven to 425Â°F. Set two large pieces of parchment paper on a baking tray. Set a piece of cod onto each piece of paper. Place half of the asparagus right on top of each piece of fish. Do the same with the Spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and olive oil. Crack some black pepper if you like. Close up the parchment paper to make two little packages. Bake in the oven for 15 minutes or until fish is cooked through and asparagus is tender (but not overcooked!). Transfer your fish and some of the sauce to a plate and toss the parchment paper in the garbage.

Sheet Pan Supper: Spicy Orange Roasted Salmon & Bok Choy

September 5, 2016 Kristen

3 or 4 salmon fillets

Sauce:
1/2 cup orange marmalade (store-bought or homemade)
1 tsp. soy sauce
1 tsp. Sriracha
1 tsp. sesame oil
1/2 medium jalapeno, finely diced
1 Tbsp. shredded coconut

3-4 baby bok choy
2 orange slices, cut it half
Olive oil
Salt and pepper

Preheat oven to 450Â° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside. Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it’s ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well. Place in pre-heated oven and roast for 15 minutes. Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside. Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes. When salmon is almost done, place sauce in microwave for one minute. Stir to combine. Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.

Sheet Pan Supper: Spicy Roasted Shrimp and Broccoli Rabe

September 4, 2016 Kristen

Â¾ pound broccoli rabe, tough bottom stems removed
3 T. extra-virgin olive oil
Â½ tsp. toasted sesame oil, optional
Â½ tsp. coarse kosher salt
Â¼ tsp. crushed red chile flakes, or to taste
Â¾ pound large shrimp, peeled
1 tsp. orange zest
Orange wedges, for serving

Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 T. olive oil, the sesame oil if using, 1/4 tsp. salt and 1/8 tsp. chile flakes. In a separate bowl, combine shrimp, remaining 1 T. oil, the orange zest, remaining 1/4 tsp. salt and remaining 1/8 tsp. chile flakes. Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.

Sheet Pan Supper: Pecan â€œFriedâ€ Fish with Tartar Sauce

August 31, 2016 Kristen

Some sliced raw cucumbers sprinkled with salt would be a refreshing side.

1 Â½ C. Raw Pecan Halves
1 Â½ C. Panko
3 T. minced fresh Parsley
Olive Oil Cooking Spray
Â½ C. Flour
Salt
2 large Eggs
1 Â¼ C. Mayonnaise
Pepper
Â½ tsp. Smoked Paprika
1 1/4 lb. Skinless Cod or other thick white fish such as haddock or sea bass, cut into 4 pieces (about 1 Â½â€ thick)
2 T. Capers
2 T. Sweet Pickle Relish (I donâ€™t like sweet relish; I sub chopped dill pickle)
1 T. Lemon Juice
Â½ tsp. Worcestershire Sauce

Preheat oven to 350 with a rack in center position. In a blender or food processor, pulse pecans until they look like coarse meal. Transfer to a sheet pan, stir in panko to combine and toast until crumbs are golden brown, about 10 minutes. Allow pecan mixture to cool before transferring to a small bowl. Mix in 2 T. parsley. Place wire rack over the now empty sheet pan and mist with cooking spray. Whisk together flour and 1 tsp. salt in another shallow bowl. In a third, whisk together eggs, Â¼ c. mayonnaise, Â½ tsp. Pepper and smoked paprika until smooth. Pat fish dry with paper towels. One at a time, dredge a fish piece in flour, then dunk in mayo mixture to coat. Shake off any extra and dip into pecan mixture, pressing to coat all sides fully. Place breaded fish on the wire rack and mist lightly with cooking spray. Repeat for remaining fish. Bake until fish is cooked and flakes apart when gently prodded with a paring knife, 18-23 minutes. Meanwhile, whip up the tartar sauce. Whisk together remaining cup mayo, 1 T. parsley, capers, relish, lemon juice Worcestershire and Â½ tsp. pepper. Taste and adjust seasonings. Serve fish hot with tartar sauce for dipping.

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

August 16, 2016 Kristen

Olive Oil Cooking Spray
1 can (12 oz.) tomato puree
3 cloves garlic thinly sliced
1/2 medium yellow onion finely chopped
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into small cubes
1 large red bell pepper
1 large Chinese Eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish yukon gold potatoes unpeeled
2 T. extra virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat’s cheese
1 T. roughy chopped basil leaves
Crusty Bread for serving

Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center. Mist a sheet pan with cooking spray. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes all over. Cut the top off the pepper, pull out the seeds. Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds. Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8-1/4 inch. Slice the potatoes the same size too. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from one short end to the other. Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins. Remove the pan from the oven and turn the oven to broil. Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese about 1 min. Sprinkle the chopped basil and serve warm with crusty bread.

Easy Sheet Pan Chicken

August 13, 2016 Kristen

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes â€“ either sweet or white â€“ and your favorite green vegetable or salad. Itâ€™s weeknight cooking at its finest.

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
â…” cup plain dried bread crumbs
Olive oil, for drizzling

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard. Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but thatâ€™s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil. Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

August 6, 2016 Kristen

3 boneless, skinless chicken breasts, about 1 Â½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
Â½ tsp. Garlic Powder
Â½ C. Flour
Â½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving

2 C. Flour
1 T. Baking Powder
Â¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
Â¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
Â½ tsp. Pepper

Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1â€ thick strips. Place chicken in large zip top bag with Worcestershire, Â½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining Â½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a Â¾â€ slab. Using a 2 Â½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.

Sheet Pan Supper: Bacon & Egg Crescent Squares

August 4, 2016 Kristen

1 tube Pillsburyâ„¢ refrigerated crescent rolls
4 eggs
6 slices bacon
2 tablespoons Parmesan cheese
Salt and pepper
1 tablespoon fresh chopped basil, parsley, or Italian parsley

Preheat oven to 400Â°F. 2 Open and unroll the Pillsburyâ„¢ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.

Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata

July 26, 2016 Kristen

This dish is as tasty as it is beautiful. Pink-fleshed Arctic char is closely related to both salmon and lake trout, with a flavor somewhere between the two. If you canâ€™t find any Arctic char, substitute either trout or salmon. Gremolata sounds impressive, but it is just a simple Italian condiment of chopped parsley, garlic and lemon zest. Our version has some chopped pistachios, too, for an extra salty, crunchy bite. It brings a little zing to a straightforward meal of roasted fish and bright asparagus with sweet red onion and concentrated pops of cherry tomato.

1 bunch asparagus (roughly 1 pound total)
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
1/2 medium red onion, sliced into 1/4-inch-thick half-moons
1/2 lemon, sliced into 1/4-inch-thick rounds
1/2 cup cherry or grape tomatoes
Grated zest of 1 lemon
1 clove garlic, minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
1/2 cup roasted, salted, and shelled pistachios, roughly chopped

Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl â€” this is your gremolata. Sprinkle the gremolata over the char and asparagus before serving warm.

Biscuits & Bacon with Honey Butter

July 24, 2016 Kristen

8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter

Preheat the oven to 400Â°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Donâ€™t overlap them, but donâ€™t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and donâ€™t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.

Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

July 22, 2016 Kristen

2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
1 teaspoon olive oil for chicken
1 teaspoon fresh thyme, more as desired for garnish
1/2 teaspoon salt
1/2 fresh ground pepper
For Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt

Preheat the oven to 425 degrees Fahrenheit. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. Bake for 20 minutes and then stir sweet potatoes. Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.

Sheet Pan Suppers: Shrimp & Polenta

July 16, 2016 Kristen

8-10 very thin slices round unsmoked pancetta
1 tube (18 ounces) precooked polenta, sliced into Â½” thick rounds (about 16 slices)
Â½ pint cherry tomatoes, halved
1.5 T plus 1 tsp extra virgin olive oil
kosher salt and freshly ground black pepper
1 T freshly squeezed lemon juice
1 or 2 cloves garlic, minced
Â½ tsp oregano
Â½ tsp Worcestershire sauce
1 tsp chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry

Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.) Place polenta rounds on the used sheet pan on top of the pancetta drippings. In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, Â¼ tsp salt and Â¼ tsp pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, Â¼ tsp salt, Â¼ tsp pepper and chives in a large bowl. Add shrimp and toss to coat. After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins. Serve shrimp, tomatoes and polenta warm with pancetta crisps on top.

The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:

Subbing pancetta for halloumi cheese:
Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it’ll still have a bit of that halloumi ‘squeak’ in the middle). Set aside to enjoy with the finished dish.

Seasoning the polenta:
Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.