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Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken

4 T. (½ stick) unsalted butter, room temperature

1½ tsp. fine sea salt, plus more as needed

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh thyme leaves

½ tsp. tomato paste

1 garlic clove, finely grated or minced

1 whole (3½- to 4-pound) chicken, patted dry with paper towels

2 medium eggplants (1½ pounds), cut into 1¼-inch chunks

1 large yellow onion, thinly sliced

5 T. extra-virgin olive oil, plus more as needed

6 sprigs fresh thyme

3 sprigs fresh rosemary

2 bay leaves, torn into pieces

3 medium zucchini (1¼ pounds), cut into ¼-inch-thick slices

1 medium red bell pepper, sliced into ½-inch-wide strips

1 tomato, cut into 1-inch chunks

2 T. chopped fresh basil leaves, for serving

Flaky sea salt and freshly ground black pepper, to taste

Lemon wedges, for serving

 

In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste and garlic. Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts. Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts). Arrange the racks in the top third, middle and bottom third of the oven. Heat the oven to 450°F. On a rimmed baking sheet, toss together the eggplant, onion, 5 T. olive oil and a big pinch of fine sea salt. Top the mixture with 2 thyme sprigs, 1 rosemary sprig and a third of the bay leaf pieces. Place the reserved chicken backbone in the middle of the baking sheet next to the vegetables and roast on the middle oven rack for 20 minutes, tossing the vegetables after 10 minutes. (The pan will be very full and that’s okay; the onion will reduce as it cooks.) Meanwhile, in a large bowl, toss the zucchini, bell pepper and tomato with just enough oil to coat and add a big pinch of fine sea salt. Divide the vegetables between two rimmed baking sheets and spread them out into one layer. Top each pan of vegetables with half of the remaining thyme, rosemary and bay leaf. Nestle half a chicken in among the vegetables on each pan. Make sure the chicken is resting on the pan, not the vegetables. Drizzle the chicken with olive oil. Place these baking sheets on the top and bottom oven racks (the eggplant is on the middle rack). Roast for 15 minutes. Toss all the vegetables (including the eggplant and onion) and drizzle the chicken with a little more oil. Switch the top and bottom baking sheets (to help evenly brown the chicken) and roast for another 15 to 25 minutes, until the chicken registers 155°F when a thermometer is inserted into the thickest part of the thigh. Keep an eye on the vegetables and transfer any that start to burn to a serving bowl. If the chicken is done but the skin isn’t brown enough for you, broil it for 1 to 2 minutes; then transfer the chicken to a serving platter and let it rest for 5 minutes. Transfer all the vegetables to a serving bowl, discarding the herb sprigs and bay leaf pieces, and toss them well with the pan drippings, any juice from the rested chicken and the basil. Sprinkle the vegetables with flaky salt and plenty of black pepper and then serve them alongside the chicken, with lemon wedges on the side.

One Pot Skillet Lemon Chicken with Artichokes

One Pot Skillet Lemon Chicken with Artichokes

One Pot Skillet Lemon Chicken with Artichokes

 

2 T. olive oil, divided

1 (9-ounce) package frozen artichoke hearts, thawed

1 tsp. salt, divided

½ tsp. ground black pepper, divided

4 (6-ounce) boneless, skinless chicken breast halves

2 T. unsalted butter

1 medium onion, cut into ½-inch pieces

3 garlic cloves, minced

1½ cups orzo pasta (about 8 ounces)

¼ cup fresh lemon juice

2½ cups unsalted chicken broth

2 T. chopped fresh parsley

 

Preheat the oven to 400°F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, ¼ tsp. of the salt, and ⅛ tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.  Season the chicken with ½ tsp. of the salt and ¼ tsp. of the pepper. Add the remaining 1 T. oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, about 8 minutes. Transfer to a plate. Melt the butter in the skillet over medium heat and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1 to 2 minutes. Add the orzo and cook until it is lightly toasted, 2 to 3 minutes. Add the lemon juice and cook, stirring, for 30 seconds. Return the artichoke hearts to the pan and stir in the broth and the remaining ¼ tsp. salt and ⅛ tsp. pepper. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo, and transfer to the oven. Bake until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches

 

12 ounces cooked Italian chicken sausage

1/2 small red onion

1 large lemon

4 cups water

1 pound dried orzo pasta

1 (12-ounce) jar marinated, quartered artichoke hearts

1 T. olive oil

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

 

Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 T. olive oil, 2 tsp. kosher salt, and 1/4 tsp. black pepper. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Chicken Marengo

Chicken Marengo

Chicken Marengo

 

Olive oil spray

1 cup penne or farfalle

½ tsp. olive oil

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

5 garlic cloves, quartered

6 ounces wild mushrooms, sliced

½ cup small green pimiento stuffed olives

1 cup fresh or frozen pearl onions

2 T. chopped fresh parsley

1 T. chopped fresh basil

5 to 6 leaves rainbow or Swiss chard, stemmed and chopped

14oz. can Diced Tomatoes

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles. Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve immediately.

Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots

Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots

Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots

 

1 head cauliflower (2 pounds), cored and cut into 8 wedges through stem

6 shallots, peeled and halved

¼ cup extra-virgin olive oil, divided

2 T. chopped fresh sage or 2 tsp. dried, divided

1 tsp. table salt, divided

1 tsp. pepper, divided

4 (10-ounce) chicken leg quarters, trimmed

2 garlic cloves, minced

1 tsp. grated lemon zest, plus lemon wedges for serving

8 ounces grape tomatoes

1 T. chopped fresh parsley

 

Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat oven to 475 degrees. Gently toss cauliflower and shallots with 2 T. oil, 1 T. sage, ½ tsp. salt, and ½ tsp. pepper on rimmed baking sheet. Arrange cauliflower pieces cut side down in single layer in center of sheet. Pat chicken dry with paper towels. Make 4 diagonal slashes through skin and meat of each leg quarter with sharp knife (each slash should reach bone). Sprinkle chicken with remaining ½ tsp. salt and remaining ½ tsp. pepper. Place each piece of chicken skin side up in 1 corner of sheet; rest chicken directly on sheet, not on vegetables. Whisk garlic, lemon zest, remaining 2 T. oil, and remaining 1 T. sage together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until chicken registers 175 degrees, cauliflower is browned, and shallots are tender, 25 to 30 minutes, rotating sheet halfway through roasting. Remove sheet from oven and heat broiler. Scatter tomatoes over vegetables. Place sheet on upper rack and broil until chicken skin is browned and crisp and tomatoes have begun to wilt, 3 to 5 minutes. Remove sheet from oven and let rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

 

½ C. Orzo

½ C. Frozen Peas

1 T. EVOO

2 T. Butter

1 T. minced Shallot

2 oz. Deli Ham, cut into strips

¼ C. grated Parmesan Cheese

Salt & Pepper

 

Bring small saucepan of water to boil over high heat.  Add the orzo and cook until al dente, about 9 minutes, adding the peas during the last 3 minutes of cooking.  Drain in sieve and transfer to bowl.  Add oil and stir to coat. Add the butter to the saucepan and melt over medium heat. Add the shallot and ham and cook until the shallot is soft and translucent, about 2 minutes. Return the orzo and peas to the pan and stir in the cheese. Season to taste with salt and pepper. (Pack hot into insulated, vacuum-sealed lunch containers.)

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

 

1 T. salt

1 T. smoked paprika

1 T. granulated garlic

1 lb. carrots, peeled and sliced lengthwise 3 T. olive oil, divided

½  lb. asparagus

3 lb. chicken drumsticks

¼ cup white wine vinegar

3 T. honey

2 T. whole grain mustard

2 T. chopped tarragon

 

Preheat the oven to 425°. In a small bowl, mix the salt, smoked paprika, and granulated garlic until fully combined. Set aside.  Place the carrots cut side down on a large, rimmed baking pan. Drizzle 2 T. of the olive oil over them and toss until evenly coated. Sprinkle 1 tsp. of the prepared spice mixture evenly across the carrots. Spread them out flat and even again in the pan and cook for 15 minutes. Remove the pan from the oven. Push the carrots to one end of the pan to make room for the asparagus.  Toss the asparagus with 1 T. of olive oil, and then spread the spears out evenly across the cleared half of the baking pan. Sprinkle 1 tsp. of the spice mixture evenly across the asparagus and the carrots. Return the baking pan to the oven and cook for 5 minutes. Remove the pan from the oven and set the vegetables aside on a platter.  Add the chicken drumsticks to the empty sheet pan. Sprinkle enough of the spice mixture over the drumsticks to cover on all sides, and then spread them out evenly. Place the pan in the oven and cook for 15 minutes. Turn the pieces over, and then cook for another 15 minutes. Add the carrots and asparagus to the pan, arranging them in an even layer around the drumsticks. Cook for 5 minutes, or until the chicken has reached an internal temperature of at least 165°. Remove the pan from the oven and set it aside while you prepare the gastrique. (A gastrique infuses vinegar and a sweetener of some form, in this case honey, with flavoring agents of your choice. Its purpose is to bring out the full flavor and saltiness of meats.)  Place the honey in a saucepan over medium heat. Whisk constantly for 2 minutes until foamy. Add the vinegar and stir constantly for 3 minutes, and then remove the pan from the heat. Let the mixture sit for 2 minutes, and then stir in the mustard.  Drizzle the gastrique evenly over the chicken and vegetables. Sprinkle 1 T. of chopped tarragon evenly over the pan, toss gently to coat both sides, and then spread the ingredients back out. Sprinkle the remaining T. of chopped tarragon evenly across the entire pan, and then serve immediately.

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

 

4 salmon fillets, skin off (or Trout or any white fish)

Salt and pepper, to season

2 tsp. olive oil

2 T. butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup dry white wine

5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil

1 3/4 C. half and half

Salt and pepper, to taste

3 C. baby spinach leaves

1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)

1 tsp. cornstarch mixed with 1 T. of water (optional)

1 T. fresh parsley chopped

 

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using) and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the salmon back into the pan; sprinkle with the parsley and spoon the sauce over each filet. Serve over pasta, rice or steamed veg.

Golden Split Pea Soup

Golden Split Pea Soup

Golden Split Pea Soup

 

1 lb. Yellow Split Peas

1 lb. Sweet Italian Sausage

2 T. XVOO

2 C. Diced Leeks

4 C. Diced Celery

4 C. Diced Carrots

3 C. Diced Sweet Potato

6 Garlic Gloves, Finely Minced

3 tsp. Coarse Sea Salt

2 tsp. Freshly Ground Black Pepper

8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth

Homemade Croutons, Crème Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup

 

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.  Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid halfway on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Sheet-Pan Chicken with Roasted Plums and Onions

Sheet-Pan Chicken with Roasted Plums and Onions

Sheet-Pan Chicken with Roasted Plums and Onions

 

2 tsp. fennel seeds

2 T. fresh lemon juice

1 tsp. grated lemon or orange zest

4 garlic cloves, finely grated

2 tsp. honey

¼ tsp. ground allspice

Large pinch red-pepper flakes, or to taste

1 chicken (about 3 1/2 pounds), cut into parts

Kosher salt and black pepper

2 C. ripe, soft plums, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

â…” C. torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt, for serving

 

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar). Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

 

1 lb. ground beef

1 onion, chopped

1 clove garlic, chopped

14-1/2 oz. can diced tomatoes

1-1/2 c. water

6-oz. can tomato paste

1 T. dried parsley

2 t. dried oregano

1 t. salt

2-1/2 c. bowtie pasta, uncooked

3/4 c. small-curd cottage cheese

1/4 c. grated Parmesan cheese

 

In a large skillet over medium heat, brown beef, onion and garlic; drain. Add tomatoes with juice, water, tomato paste and seasonings; mix well. Stir in pasta; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Serves 4.

One Pot Chicken and Orzo

One Pot Chicken and Orzo

One Pot Chicken and Orzo

 

4 T. olive oil, divided

4 boneless, skinless chicken breasts

1 t. dried basil

salt and pepper to taste

2 zucchini, sliced

8-oz. pkg. orzo pasta, uncooked

1 T. butter, softened

2 T. red wine vinegar

Optional: 1 t. fresh dill, snipped

 

Garnish: lemon wedges Heat 2 tablespoons oil in a skillet over medium heat. Sprinkle chicken with basil, salt and pepper. Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear. Remove chicken to a plate and keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, if desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.

Thin-Cut Pork Chops with Creamed Spinach

Thin-Cut Pork Chops with Creamed Spinach

Thin-Cut Pork Chops with Creamed Spinach

 

8 bone-in rib pork chops (4 to 6 ounces each), 1/4 to 1/8 inch thick, sides slit

Salt and pepper

3 T. vegetable oil

1 (10-ounce) bag curly-leaf spinach, stemmed and torn into bite-sized pieces

1 T. unsalted butter

2 garlic cloves, minced

2 tsp. all-purpose flour

1/2 C. heavy cream

1/2 C. low-sodium chicken broth

 

Pat chops dry with paper towels and season with salt and pepper. Heat 1 T. oil in large skillet over medium-high heat until just smoking. Add 4 chops and cook until golden brown and meat registers 145 degrees, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with additional T. oil and remaining chops. Reduce heat to medium, add remaining oil to empty skillet, and heat until shimmering. Add spinach and cook until wilted, 1 to 2 minutes. Transfer spinach to colander and drain, pressing with spatula to release any extra liquid. Melt butter in empty skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in cream, broth, and any accumulated pork juices and simmer until thickened, about 3 minutes. Stir in spinach and season with salt and pepper. Top chops with creamed spinach. Serve.  Note: To prevent your pork chops from curling in a hot pan, cut two slits, about 2 inches apart, into one side of each chop (this method works for both boneless and bone-in chops). A flat chop will develop a better crust and taste better.

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

 

8 oz linguine

1 T. olive oil

4 T. of light butter

4 cloves garlic, minced

1 tsp. crushed red pepper

1¼ lb. large shrimp

Salt and pepper to taste

1 tsp. dried oregano

4 C. baby spinach

¼ C. Parmesan

2 T. parsley, chopped

1 T. lemon juice

 

In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set aside pasta. In the same pan, heat 1 T. of olive oil and 1 T. of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

 

1 tsp. dried oregano

¼ to ½ tsp. red pepper flakes

Kosher salt and ground black pepper

Four 12-ounce bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

2 T. extra-virgin olive oil

1½ pounds medium Yukon Gold potatoes, unpeeled, cut into 1-inch-thick wedges

2 lemons, halved crosswise

8 medium garlic cloves, peeled

½ cup pitted Kalamata olives, roughly chopped

2 T. drained capers

3 T. roughly chopped fresh dill, divided

 

Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 2 tsp. salt and ½ tsp. black pepper. Sprinkle 2 tsp. of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.  Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin side up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes. Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 T. of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits. Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 T. dill.

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

 

1 1/2 lb (650g) chicken breast, cut into strips

1 1/2 lb (650g) baby yellow potatoes, quartered

1 T. olive oil

3 T. butter, divided

5 garlic cloves, minced

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1 tsp. fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/4 C. soy sauce (or coconut amino if you’re strictly paleo)

1 T. olive oil

1 T. hot sauce (we used Sriracha)

Fresh cracked pepper

 

To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

Sheet Pan Paprika Chicken with Zucchini & Onions

Sheet Pan Paprika Chicken with Zucchini & Onions

Sheet Pan Paprika Chicken with Zucchini & Onions

 

3 medium zucchini, cut into 1-inch cubes

1 large red onion, peeled and cut into 8 wedges

2 garlic cloves, minced

4 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 T. sweet paprika

1½ tsp. brown sugar

1 tsp. ground coriander

½ tsp. ground allspice

8 boneless, skinless chicken thighs (about 2 pounds)

 

Preheat the oven to 450°F.  In a large bowl, combine the zucchini, onion, and garlic. Add 2 T. of the olive oil, season with salt and pepper, and toss to coat. In a large bowl, combine the remaining 2 T. olive oil, the paprika, brown sugar, coriander, and allspice and stir to form a paste. Season each chicken thigh with salt and pepper on both sides. Add the chicken to the spice paste and rub the paste into each piece to coat on all sides. Place the chicken on a rimmed baking sheet and nestle the zucchini and onion around the pieces. Bake for 30 to 3 5 minutes, until the vegetables are tender and the chicken is cooked through. Transfer to a serving platter and serve hot.

Paprika Chicken Thighs with Lemon Zucchini Skillet

Paprika Chicken Thighs with Lemon Zucchini Skillet

Paprika Chicken Thighs with Lemon Zucchini Skillet

4 chicken thighs bone-in, skinless

2 T. Paprika Spice Blend (see below)

1/2 tsp. kosher salt

1 T. oil

2 T. butter or oil divided

2 large zucchini, cut into wedges

3 cloves garlic, minced

Juice of 1/2 lemon

1/4 C. chicken stock

2 T. chopped parsley, for garnish

1 tsp. red chili pepper flakes, for garnish

 

4 T. Smoked Paprika

3 T. Garlic Powder

1 T. Onion Powder

3 T. Ground Black Pepper

1 tsp.  Cayenne Pepper

 

To make the paprika chicken thighs: In a small bowl, combine all the ingredients for the paprika spice blend and mix with a spoon until well combined. Arrange chicken thighs in a shallow plate and generously season with 2 T. of this seasoning mix. Toss the chicken meat to coat well with spices. Melt 1 T. butter and 1 T. oil in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer cooked chicken thighs to a plate and set aside. In the same skillet, lower the heat and melt the remaining T. butter. Add zucchini and minced garlic and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened. Add cooked paprika chicken thighs back to the pan with zucchini and reheat quickly. Adjust seasoning with salt and pepper and serve the paprika chicken thighs and zucchini immediately, garnished with crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Sheet-Pan Carne Asada

Sheet-Pan Carne Asada

Sheet-Pan Carne Asada

¼ C. vegetable oil

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander

¾ tsp. salt

2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)

1 medium red bell pepper, cut in thin strips

1 medium yellow bell pepper, cut in thin strips

1 medium yellow onion, thinly sliced

1 package (1 oz) taco seasoning mix

¼ tsp. ground red pepper (cayenne)

1 1/3 lb. beef flank steak

 

Tortillas and Toppings, as desired: flour tortillas, crumbled queso fresco, sliced radishes, diced avocado, chopped fresh cilantro, sour cream

 

Position oven rack 4 inches from broiler element. Spray 18×13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 T. of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 T. oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables. Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil and let steak rest 5 minutes. Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings.  Note: If your oven’s broiler only covers the center of your oven, start steak in the center of the pan, then thoroughly stir vegetables and position them in center while steak rests to ensure all elements get plenty of time directly under the flames. If desired, cut corn from cobs for serving.

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

2 cups diced, cooked chicken

1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)

1 small zucchini (about 1 cup), diced

½ cup corn kernels (fresh, canned, or frozen is fine)

12 ounces (about 3 cups) uncooked uncooked penne pasta

3 ½ cups low-sodium chicken broth

8 ounces about 2 cups shredded mozzarella cheese, divided

½ cup chopped or torn fresh basil leaves, divided

2 teaspoons minced garlic

½ teaspoon salt

 

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.  In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt. Cover the dish tightly with foil and bake for 40 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.  Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with remaining basil leaves just before serving.

Spring One Sheet Pan Dinner

Spring One Sheet Pan Dinner

Spring One Sheet Pan Dinner

1 ½ pounds boneless, skinless chicken breasts

½ C. of your favorite BBQ sauce

¼ C. pineapple juice

1 head broccoli, cut into florets

1 orange or red pepper, sliced

6 radishes, halved

1 small pineapple, cut into rings or chunks

¼ C. olive oil

Kosher salt and pepper

1 jalapeno, seeded and sliced

Juice of 1 lime

1-2 tsp. honey, to taste

¼ C. fresh cilantro, chopped

 

Preheat the oven to 425 degrees F. In a small bowl, stir together the BBQ sauce and pineapple juice. On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 T. olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender. Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 T. olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.

One Pan Breakfast

One Pan Breakfast

One Pan Breakfast

4 oz. diced pancetta

4 oz. mushrooms, sliced

1 small leek—trimmed, halved and sliced

4 T. butter

4 eggs

chopped fresh parsley

4 slices toast

 

In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

2 tsp. olive oil

2 leeks white and light green parts (see notes)

12 oz whole wheat rigatoni (see notes)

1 small bunch garlic scapes (see notes)

1 large zucchini cut into quarter moons

1/4 tsp. red pepper flakes

1 tsp. dried oregano

1/4 tsp. salt scant (adjust depending on how salty your broth is – mine was not salty)

pinch ground black pepper

1 tsp. lemon zest loosely packed

1 T. lemon juice

1/2 cup white wine of choice

1/2 cup plain , unsweetened almond milk

2 cups low-sodium vegetable broth

fresh basil

 

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened – about 7-10 minutes. Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.

 

To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven’t tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy – they still taste great, though.

 

If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

1 pound ground beef

1-3/4 cups water

2/3 cup barbecue sauce

1 tablespoon prepared mustard

2 teaspoons dried minced onion

1/2 teaspoon pepper

2 cups uncooked instant rice

1 cup shredded cheddar cheese

1/3 cup chopped dill pickles

5 bacon strips, cooked and crumbled

 

In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

1 lb. baby red potatoes

8 ounces (1/2 of a 16-ounce bag) petite baby carrots

1 tsp. of EACH dried basil, dried thyme, dried oregano, and paprika

1/2 tsp. onion powder

Salt and cracked pepper

1/4 C. olive oil separated

8 ounces (2 C.) asparagus

1/2 large yellow onion

1 package (13 ounces) skinless smoked sausage (we use turkey sausage)

1 T. minced garlic

1/3 C. freshly grated Parmesan

Optional: fresh parsley

 

Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional). Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 tsp. of salt and pepper). Mix together. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 T. olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 T. olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired. Enjoy immediately.

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

1 onion

1 green bell pepper

2 garlic cloves

1 carrot

1 lb [455 g] boneless, skinless chicken thighs

Seasoned or kosher salt and freshly ground black pepper

1 T. olive oil

8 oz [230 g] mild Italian sausage links

1 T. Cajun seasoning or a blend of dried thyme, oregano, paprika, and cayenne pepper

One 15-oz [425-g] can kidney beans, drained and rinsed

One 15-oz [425-g] can diced tomatoes with juice

1 cup [240 ml] chicken broth

1 cup [130 g] instant brown rice

 

On a large cutting board, chop the onion, bell pepper, and garlic and peel and thinly slice the carrot. As you work, transfer the vegetables to a medium bowl. Cut the chicken into bite-size pieces and season with 1/2 tsp of salt and a few grinds of pepper. Heat a 12-in [30.5-cm] skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken and brown it for about 3 minutes (if it sticks, give it another minute). Turn and brown the other side for another 3 minutes. Crumble the sausage and add to the pan with the vegetables and add the Cajun seasoning; cook, stirring and breaking up the sausage every now and then, until the vegetables begin to soften, about 4 minutes. Stir in the beans, tomatoes, and broth and 1/2 tsp salt and bring to a boil. Cover reduce the heat to low and cook for about 5 minutes to develop the flavors and soften the vegetables. Stir in the rice, pressing down so that it’s submerged in the liquid. Cover and continue to cook until the rice, meat, and vegetables are tender, about 15 minutes. Taste and season with more salt, pepper, or Cajun seasoning if it needs it. Divide the stew among heated plates and serve hot.  It’s that easy: Cajun seasoning is worth having in your spice cupboard. It has a little heat and usually contains paprika, celery seed, garlic, basil, white pepper, cayenne, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends and add it to burgers, stews, and chilis for an easy flavor boost.

 

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

4 5oz chicken breasts, cut into small cubes

2 cups bell peppers any colors, cut into squares or slices

1 medium red onion cut into squares or slices

1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)

 

4 cloves garlic minced

2 T. olive oil

2 T. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil or thyme

1 tsp. kosher salt

1/2 tsp. black pepper

 

Pre-Heat oven to 450F. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

 

Serve on rice, quinoa, with pita & tzatziki or alone with a fork.

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

 

1 lb. baby Dutch yellow potatoes

3 ears corn, each cut crosswise into 6 pieces

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 T. Old Bay seasoning

1 lb. medium shrimp, peeled and deveined

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 lemon, cut into wedges

2 T. chopped fresh parsley leaves

 

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

1/2 cup low-sodium soy sauce

4 to 5 cloves garlic, finely minced or pressed

2 to 3 T. honey

2 T. brown sugar, packed

2 T. sesame oil

2 T. rice vinegar

2 to 3 tsp. ground ginger

1 tsp. kosher salt, optional and to taste (soy sauce already has salt)

1 tsp. freshly ground black pepper, or to taste

pinch cayenne pepper or red pepper flakes, optional and to taste

1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces

about 4 to 6 cups broccoli florets

1 T. cornstarch, optional

1 T. cold water, optional

2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing

1 T. sesame seeds, optional for garnishing

 

Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside. To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine. Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better). Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside. Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade. Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth. After the beef and broccoli are done, evenly drizzle with the sauce, to taste. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Sausage and Potato Casserole

Sausage and Potato Casserole

Sausage and Potato Casserole

2 lbs. Italian Sausage, cut into links

2 – 3 pounds red potatoes or russets, scrubbed and cut into bite-sized pieces (If you use russets, I recommend peeling them.)

2 red onions, sliced

4 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. ground black pepper

2 tsp. Italian seasoning

 

Preheat oven to 350 degrees. Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13×9 casserole dish. Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.

Sheet Pan Orange Chicken with Garlicky Green Beans

Sheet Pan Orange Chicken with Garlicky Green Beans

Sheet Pan Orange Chicken with Garlicky Green Beans

8 (6-oz.) bone-in, skin-on chicken thighs

1 1/2 tablespoons canola oil, divided

1 1/2 teaspoons kosher salt, divided

3/4 teaspoons black pepper, divided

3/4 cup orange marmalade

1 1/2 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon hot mustard

1/2 teaspoon toasted sesame oil

8 ounces haricots verts (French green beans), trimmed

2 teaspoons Asian chili-garlic sauce

 

Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.  Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

8 oz bacon, diced

3/4 C. diced onion

2 cloves garlic, minced

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

1 C. frozen peas

1/2 C. sour cream

salt and pepper

grated Parmesan, for serving

 

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tsp. of the bacon grease in the skillet. To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes. Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper. Serve immediately, topped with parmesan cheese.

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

1 lb ground beef

1 medium sweet onion, diced

8 oz crimini mushrooms, sliced

1 tsp. kosher salt

2 cloves garlic, minced

2 tsp. paprika

1 tsp. dried thyme

1 tsp. ground black pepper

4 C. low sodium beef or chicken broth

12 oz. egg noodles

1/2 C. sour cream

1/2 C. chopped parsley

 

Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.  Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 tablespoon minced Garlic

1 teaspoon Chilli Powder or smoked Paprika

1/4 cup Olive Oil

2 tablespoons whole grain Mustard

1 tablespoon Oregano

Salt to taste

6 bone-in, skin-on Chicken Thighs

6-7 cups Vegetables (Root vegetables will be better for 30 minutes (Potatoes, Onions, Carrots, etc).  Smaller, lighter vegetables (Green Beans, Broccoli, Peppers, etc) can be added halfway through)

2 tablespoons Garlic Powder or fresh garlic

3 tablespoons Olive Oil

Salt and Pepper to taste

Pre-heat oven to 220C/425F. Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies. Veggies: Add all the veggies to the sheet pan or jelly roll pan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan. Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.  (You can remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.)

Baked Shrimp Risotto

Baked Shrimp Risotto

Baked Shrimp Risotto

2 tablespoons extra-virgin olive oil

5 garlic cloves, sliced

1 cup arborio rice

3 1/2 cups low-sodium chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

20 cooked shelled large shrimp

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Kosher salt

Pesto sauce, for serving

 

Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

1 pound ground beef

1½ C. sliced carrots

¾ C. diced onion

2 C. shredded napa cabbage

1 C. water

3 tsp. soy sauce

1 package (3 ounce) beef ramen noodles

 

Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.  Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

1 tsp. extra virgin olive oil

14-16 oz fully cooked smoked sausage, cut into 1/2-inch slices

1/2 C. diced onion

1 (12 oz) package Green Giant Garden Vegetable Medley

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

Salt and pepper

1/2 C. freshly grated Parmesan cheese

Chopped parsley, for serving

 

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. Add in the frozen vegetables, chicken broth and milk. Stir in the penne pasta.  Cover and cook until the pasta is al dente, about 15 minutes.* Stir and season to taste with salt and pepper. Sprinkle the cheese over the top and stir in to melt and combine. Garnish with fresh parsley to serve.

 

*If there is still too much liquid in the pan, continue to cook uncovered. There should be some liquid left to make a sauce.

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

1 tsp. vegetable oil

1 medium red bell pepper, thinly sliced

1 medium white or yellow onion, thinly sliced

8 oz button mushrooms, sliced

2 tsp. tomato paste

20 oz ground turkey (preferably dark meat)

1/2 to 1 tsp. chili powder*

1 can (14.5 oz) diced tomatoes

1 C. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3 tsp. unsalted butter

1/3 C. buttermilk

6 oz (1 1/2 C.) grated cheddar cheese

 

Preheat the oven to 425ºF. In a large, heavy, ovenproof skillet over medium-high heat, heat the oil. Add the bell pepper, onion and mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper. Add the tomato paste and cook for a minute or two until fragrant. Add the turkey and chili powder and cook, breaking up the turkey, until the turkey is browned and cooked, about 3-5 minutes. Add the tomatoes (undrained) and cook until some of the liquid has evaporated, about 3 minutes. Season with salt and pepper, then remove from the heat. Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter into the flour mixture using a pastry cutter or a fork. Stir in the buttermilk and the cheese just until moistened. Divide the mixture into 9 equal pieces and form into 9 biscuits. Place over the turkey mixture. Bake in the preheated oven until the biscuits are golden brown, about 20 minutes.

 

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

1 lb cubed butternut squash

1 tsp. extra virgin olive oil

salt and pepper

1 C. ricotta cheese

1 C. freshly grated Parmesan cheese

1 tsp. chopped fresh rosemary

pinch freshly grated nutmeg

2 C. marinara sauce ((store bought or homemade))

1/2 C. chopped fresh basil

6 no-boil lasagna noodles

2 C. shredded mozzarella cheese ((about 8 oz))

 

Preheat the oven to 400ºF. Place the butternut squash on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and stir to combine. Spread the squash into a single layer, then roast until the squash is fork-tender, 25-30 minutes, stirring once or twice during baking time. Remove from oven and let cool slightly. In a medium bowl, combine the squash, ricotta, 3/4 C. of the Parmesan, the rosemary and the nutmeg. In another bowl, combine the marinara with the basil. Spread 1/2 C. of the marinara in the bottom of a large nonstick skillet. (Mine is a 12-inch skillet.) Cover the marinara with 2 of the lasagna noodles. Spread half of the butternut squash mixture on the noodles, then sprinkle 1/3 of the mozzarella over the top. Add another layer of noodles, the rest of the butternut squash mixture, 1 C. of the marinara, and half of the remaining mozzarella. Top with the remaining noodles, the rest of the marinara, then the remaining mozzarella. Sprinkle the remaining 1/4 C. of Parmesan over the top.

Cover the skillet and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. Halfway through the cooking time, check to see if the edges look dry, and if they do, add up to 1/2 C. of water.) Let the lasagna sit for 5 minutes before serving.