One Pot – Page 3 – Kristen's Recipes

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).

One Pan Chicken & Potato Bake

May 31, 2017 Kristen

4 Bone in Pieces Chicken
4 Large Potatoes, cut into wedges
¼ C. Italian Salad Dressing
¼ C. Parmesan Cheese
2 Stalks Celery, large dice
Parsley

Preheat oven to 400. Place Chicken, Potatoes, and Celery in a 13 x 9 inch baking dish. Pour dressing over all. Sprinkle with parmesan. Bake 45-60 minutes, until chicken is cooked through and potatoes are tender.

Shrimp & Pepper Noodle Bowl

March 28, 2017 Kristen

2 pkg shrimp flavored ramen noodles
8 oz. pkg. cooked medium shrimp
1 C. bell pepper strips
1/4 C. chopped green onions
1 tsp. soy sauce
2 tsp. chopped fresh cilantro
1/2 tsp. tabasco sauce

Bring 4 C. of water to a boil in large saucepan over high heat. Reserve seasoning packets from noodles. Set aside. Break up noodles. Add to water. Add shrimp and bell pepper; cook for 3 minutes. Add seasoning packets, green onions, soy sauce and tabasco sauce; cook 1 minute. Garnish with cilantro. Makes 4 servings.

Roasted Potatoes and Kielbasa

February 18, 2017 Kristen

Roasted Potatoes and Kielbasa

3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings

2 T. extra light olive oil, or any high heat cooking oil

2 T. minced fresh parsley, or 1/2 T. dried parsley

1 tsp. sea salt

2 garlic cloves, pressed

1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.

One Pot Kielbasa Sausage and Rice

February 18, 2017 Kristen

2 T. Canola Oil

1 C. chopped Onion

Â½ C. chopped Bell Pepper

3 cloves Garlic, minced

1 lb. Kielbasa, cut into 1â€ pieces

1 Â½ C. Chicken Broth

Â¾ C. Rice

1 tsp. Caraway Seed

Salt and Pepper

Parsley, for garnish, optional

In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.

One Pan Creamy Lemon Chicken

January 20, 2017 Kristen

1T. lemon pepper seasoning
1/4 C. flour
2 1/2 lb. bone-in skin-on chicken thighs, trimmed of excess fat
2T. olive oil
Creamy Sauce
1T. unsalted butter
1/2 medium white onion, chopped
5 cloves garlic, minced
2 tsp. lemon pepper seasoning
2 C. chicken stock, low sodium
2T. unsalted butter, softened
2T. flour
1/2 C. heavy cream
1/2 C. Asiago cheese, shredded
2T. lemon juice, freshly squeezed
3 green onions, chopped, only greens used
Garnish
fresh parsley, chopped
lemon slices

Mix lemon pepper with flour. Dredge the chicken thighs in this seasoning mixture. Heat 2T. olive oil on medium-high heat in a large skillet. Add chicken thighs, skin side down, and cook for about 4 minutes uncovered until browned. Donâ€™t overcrowd the pan. Cook in batches if needed. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove chicken from pan and drain excess fat from the pan. Melt 1T.of butter in the pan. Add chopped onion and cook for 3 minutes. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 2 tsp. lemon pepper seasoning to the skillet and bring to a boil, scraping up any dark bits on the bottom of the pan (the fond). Add the chicken back to the pan, cover, and let simmer for 40 minutes on low heat. Bring a large pot of water to a boil and cook spinach fettuccine 2 minutes less than package directions. Drain and keep warm. When tender, remove the chicken one last time (tent with foil to keep warm). Raise heat to medium. In a small bowl, mash together the softened butter and flour then add this mixture to the sauce, whisking briskly until smooth. Add heavy cream and bring to a boil, then add shredded Asiago and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2T. freshly-squeezed lemon juice and stir in. Top with chopped green onions. Add chicken back to the skillet on top of the sauce and green onions. Simmer 3 minutes to rewarm. Serve over spinach fettuccine, top with chopped parsley and decorate with a few slices of lemon.

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: 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: 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: 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 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: 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: 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.

One Pot Beef Brisket

September 6, 2016 Kristen

1 C. Dry Red Wine or Beef Broth
1 Package mushroom-onion soup mix
21/2 lb. Thinly Sliced Beef Brisket
12 Small Red Potatoes
9 Carrots, cut into 2â€ chunks

Stir soup mix into wine/broth in 5qt. Dutch oven. Add beef, turn to coat. Cover and bake 2 hours. Add potatoes and carrots. Bake one hour more. Gravy: Mix 2 T. Flour with 1/4 C. Cold water, whisk into pour liquids over high heat, stirring and cooking until thick and bubbly.

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.

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

July 15, 2016 Kristen

1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for rolling out the dough
Â½ cup ricotta cheese
1 roll (4 ounces) herbed goat cheese, at room temperature, crumbled
4 or 5 medium-size zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Preheat the oven to 375Â°F with a rack in the center position. Line a sheet pan with parchment paper. Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan. Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a Â¾-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes. Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside. Trim the ends off the zucchini and, using a vegetable peeler, cut them lengthwise into long, thin strips. (Alternatively, you could use a sharp chef’s knife to cut them into Â¼-inch rounds.) Place the zucchini in a large bowl and sprinkle with a pinch each of salt and pepper. Toss to distribute the seasoning. When the dough is good and chilly, place the pan back on your work surface. Spread the chese mixture evenly over the pastry, leaving the border bare. Arrange or pile the zucchini atop the cheese either haphazardly or in your favorite pattern, until the cheese is completely covered. Drizzle the olive oil over the zucchini. Bake the tart until the crust is puffed and deeply browned and the zucchini has softened and browned at the edges, 45 to 50 minutes. Allow the tart to cool slightly before cutting into squares. Serve warm or at room temperature.

Notes: To thaw puff pastry, remove it from the package, keeping it wrapped in plastic, and leave it in the refrigerator overnight or on your work surface for about 30 minutes. Pastry sheets come folded up like a letter – don’t try to unfold them when they’re frozen or they’ll tear! After the pastry has thawed, you’ll be able to easily unfold it. Wrapped well in plastic, thawed pastry will keep for about 2 days in the fridge.

Sheet Pan Suppers: Shellfish and Sausage Bake

July 14, 2016 Kristen

8 ounces spicy smoked sausage (such as andouille or fresh chorizo), cut into 2-inch pieces
1 pound small Yukon gold or new potatoes
2 pounds mussels, scrubbed
Â½ pound jumbo shrimp (raw), peeled and deveined
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 teaspoon seafood seasoning (such as Old Bay), plus more for serving
2 pounds littleneck clams, scrubbed
2 tablespoons chopped fresh flat-leaf parsley, for serving

Preheat oven to 450Â° F with the racks in the upper and lower thirds. Roast the sausage and potatoes on a large rimmed baking sheet on the bottom rack until the sausage is cooked through and the potatoes are nearly tender, 20 to 25 minutes. Add the mussels, shrimp, butter, and 1 teaspoon of the seafood seasoning to the baking sheet and toss to combine. Roast until all the mussels have opened and the shrimp are opaque, 12 to 15 minutes more. Meanwhile, roast the clams on a separate large rimmed baking sheet on the top rack until opened, 10 to 15 minutes. (Discard any mussels or clams that do not open after 15 minutes.) Toss the clams with the sausage, potatoes, mussels, and shrimp and sprinkle with the parsley. Serve with extra seafood seasoning on the side.

Sheet Pan Suppers: Panko-Crusted Pork Chops with Roasted Broccoli Rabe

July 13, 2016 Kristen

1 Â½ cups panko bread crumbs
1/3 cup Dijon mustard
1 Â½ teaspoons sweet paprika
Â½ teaspoon cayenne pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1 bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
2 tablespoons olive oil
1 15.5-ounce can cannellini beans, rinsed9
lemon wedges, for serving

Heat oven to 450Â° F with the racks in the upper and lower thirds. Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with Â½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere. Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145Â° F, 15 to 20 minutes. Meanwhile, toss the broccoli rabe, oil, and Â¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans. Serve the pork over the broccoli rabe and beans with the lemon wedges, for squeezing.

Sheet Pan Suppers: Roast Chicken and Artichokes With Cilantro-Caper Sauce

July 12, 2016 Kristen

8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2 cups marinated artichoke hearts, drained (about 12 ounces)
5 tablespoons olive oil
kosher salt and black pepper
1 small shallot, chopped
1 cup chopped fresh cilantro leaves
2 tablespoons capers, drained
2 tablespoons red wine vinegar
watercress and crusty bread, for serving

Heat oven to 450Â° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and Â½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165Â° F, 30 to 35 minutes. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and Â¼ teaspoon each salt and pepper in a small bowl. Serve the chicken with the watercress and bread, topped with the dressing.

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

July 11, 2016 Kristen

1;4 C. Panko Breadcrumbs
Â½ C. Unsweetened Shredded Coconut
Olive Oil Cooking Spray
Grated Zest of one Orange
Â¼ C. Freshly Squeezed Orange Juice
1 tsp. Curry Powder
Pinch Crushed Red Pepper Flakes
Â½ tsp. Garlic Powder
1 T. Rice Vinegar
1 T. Honey
2 lg. Egg Whites
2 T. Flour
Â½ tsp. Pepper
1 lb. 21/25 Shrimp, peeled, deveined, tails on

Preheat oven to 425 with rack in the center position. Line a sheet pan with parchment or foil. Spread breadcrumbs and coconut evenly on the prepared pan; its fine if they mix; mist lightly with cooking spray and toast in the oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and allow to cool. Transfer to a bowl and set it aside. To make dipping sauce, whisk together zest, juice, curry powder, red pepper flakes, garlic powder, vinegar and honey in a small bowl. Pour sauce into an oven proof ramekin and place on the prepared pan. Whisk egg whites until frothy. Add flour, salt and pepper to the breadcrumb mixture and whisk gently until evenly combined. Pat shrimp dry. Dip in egg white, then in breadcrumbs, pressing to coast all over. Place on sheet pan. Repeat with remaining shrimp, arranging them around the sauce. Mist shrimp generously with cooking spray. Bake until coating on shrimp is deeply golden and shrimp are cooked through (they will feel firm when pressed), about 10 minutes. Serve hot with the sauce on the side.

Sheet Pan Suppers: Caprese Turkey Burgers & Sweet Potato Wedge Fries

July 8, 2016 Kristen

2 Sweet Potatoes (1 Â½ lb. Total), peeled and cut lengthwise into 1â€ wedges
2 T. Canola Oil
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey (Dark meat will be juicier)
Â½ C. diced Shallot
Â¼ C. chopped Fresh Basil
2 T. Balsamic Vinegar
1 T. EVOO
4 slices Fresh Mozzarella
1 small Tomato, sliced into Â½â€ rounds for serving
Almost Pesto Sauce

Preheat oven to 450 with the racks in the upper and lower thirds. Line 2 sheet pans with foil or parchment paper. Place a wire rack on one of the pans. Place sweet potatoes on the rackless sheet pan, drizzle with canola soil, sprinkle with half the salt and pepper, and toss evenly to coat. Spread into a single layer and roast on the upper rack until soft and starting to brown, about 15 minutes. Meanwhile, combine turkey with shallot, basil, vinegar, EVOO, and salt and pepper in a bowl. Mix gently until combined; donâ€™t overmix. Divide into 4 portions and shape each into a patty about Â¾â€ thick. Place burgers on the wire rack and set aside. After the potatoes have roasted 15 minutes, lower oven temperature to 400 degrees. Flip potatoes with offset spatula, move them to lower rack, and place pan with turkey burgers on the upper rack. Roast, rotating the pans halfway through, until burgers are nearly cooked through (165 with instant read thermometer) and the fries are charred and crisp, 20-25 minutes. Remove both pans from the oven and set fries aside. Top each burger with a slice of cheese and return to oven. Roast until burgers are cooked through (at least 165 degrees) and the cheese is melted, an additional 5 minutes. Serve burgers topped with tomato sliced and pesto, fries on the side.

Almost Pesto: Place 1 C. packed basil leaves, 1 heaping cup parmesan cheese, Â¼ cup EVOO and a teaspoon of freshly squeezed lemon juice into a food processor and whir until smooth. Add salt and pepper to taste.

Sheet Pan Suppers: Chicken with Provencal Vegetables

July 7, 2016 Kristen

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cCoarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
up olive oil, divided

Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Sheet Pan Suppers: Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

July 6, 2016 Kristen

1 pound red new potatoes , thinly sliced
2 pints brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup dried apricots, finely chopped
1 shallot, finely chopped
2 tablespoons apricot jam
1 pork tenderloin (1 to 1 1/2 pounds)

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.Â Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper.Â Place pork on a work surface. Holding a chef’s knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper.Â Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoiding stuffing) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.

Sheet Pan Suppers: Sausages with Acorn Squash and Onions

July 5, 2016 Kristen

1 large acorn squash , halved, seeded, and cut into 1/2-inch slices
1 red onion, cut into 1/4-inch wedges
3 tablespoons olive oil
Salt and pepper
4 hot or sweet Italian sausages (3/4 pound total)
1/2 cup grated aged Asiago cheese (2 ounces)
1 tablespoon chopped fresh sage leaves
1/4 cup dried cherries, chopped

Preheat oven to 475 degrees. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper. Add sausages to sheet. Roast until vegetables are just tender, 15 to 18 minutes. Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Sprinkle with cherries to serve.

One Pot 5 Ingredient Beef Stew

July 3, 2016 Kristen

1 Â½ lb. Beef Chuck
Â¼ C. Flour
2 14.5oz. cans Diced Tomatoes with Chiles
Â¾ lb. New Potatoes, halved
Frozen Peas and Carrots
Salt & Pepper

Toss chuck with flour in crock pot. Add canned tomatoes and potatoes. Cook on high for 5 hours. Add 8 ounces frozen peas and carrots, stir in it. Cover and let it sit another 5 minutes and then serve.