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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.

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

1.5 lb fillet of Salmon

1 C. Carrots peeled and sliced (1/4″ thick slices) (approx 6 medium sized carrots)

4 ounces French green beans

1 C. brussels sprouts halved

1 T. olive oil

Salt and pepper to taste

 

1 T. cornstarch

1 T. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. cider vinegar

1 clove garlic minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

 

Green onion

Sesame seeds toasted

 

Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.  Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

1 1/2 lbs boneless skinless chicken breasts cut into 1 inch cubes

1/3 C. corn starch

1/8 tsp. each: salt & pepper

 

4 bell peppers cut into 1 inch pieces (use a variety of colors, red, green, yellow, and orange)

20- ounces pineapple chunks drained

1/2 C. red onion cut into 1 inch pieces

1 C. sugar snap peas

chopped green onions for garnish

 

½ C. ketchup

2 T. apple cider vinegar

¼ C. brown sugar

¼ C. pineapple juice

2 T. soy sauce

1 tsp. minced garlic

1 ½ tsp. fresh ginger minced, or ¼ tsp. ground ginger

1/4 tsp. crushed red pepper flakes

 

Preheat oven to 400 degrees F. Cut chicken into 1-inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 C. corn starch, seal and shake to coat. Place diced chicken, on a cooking sheet, and spray with an olive oil cooking spray. Bake for 15 minutes, then flip. Meanwhile, combine all sauce ingredients and whisk to combine. Add peppers, pineapple, and onions to the baking sheet. Pour sauce over the top and stir to combine. Place in oven on middle rack and bake for 30 minutes Add sugar snap peas and stir to combine. Let sit for 5 minutes, to let sauce set up, and snap peas to become tender. Optional: Broil for 3-5 minutes to crisp up veggies and caramelize sauce. Garnish with green onions. Serve over white rice and 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.

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

1 C. cilantro leaves, packed

1 C. parsley leaves, packed

1 T. roughly chopped garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/4 C. red wine vinegar

1/2 C. extra-virgin olive oil

1 medium avocado, diced about 1 cup

 

1 pound skirt steak

1 teaspoon Kosher salt, as needed for seasoning

1/2 teaspoon black pepper, as needed for seasoning

2 T. olive oil

 

Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.  Add the avocado: Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use. Avocado chimichurri to accompany skirt steak being lifted out of the bowl with a spoon Cut the steak: If the skirt steak comes in a long strip, cut across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length. This will allow the steak to fit better in the pan. Dry and season the steak: Thoroughly pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper. Heat the pan: Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil. Cook the steak: Use tongs to carefully add the steak to the pan, then press down on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium-rare doneness, cook steak until it reaches an internal temperature of 130ºF. Work in two batches if needed. Rest the steak: Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing. Slice and serve the steak: Hold the carving knife at a 45-degree angle and then slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side

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.

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

8 strips bacon

4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb.)

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1/4 teaspoon black pepper

1 teaspoon finely grated lemon peel

 

Heat oven to 425°F. Spray bottom of 18xl3-inch rimmed sheet pan with cooking spray. In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir. Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop. Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Sheet Pan Teriyaki Chicken with Vegetables

Sheet Pan Teriyaki Chicken with Vegetables

Sheet Pan Teriyaki Chicken with Vegetables

 

1 C. low sodium soy sauce

4-5 T. honey depending on how sweet you like it

3 1/2 T. rice wine vinegar

1 1/2 tsp. sesame oil plus more for drizzling on vegetables

3 garlic cloves minced

3/4 tsp. grated ginger

1 T. cornstarch

1/4 C. water

Salt and black pepper to taste

3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 lb.)

3 C. broccoli florets about 2 bunches

1 C. sliced carrots

Additional vegetables optional

1/4 C. edamame beans 1/4 C. pineapple chunks

Green onions and sesame seeds for garnish

 

In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. For the chicken and vegetables Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 tsp. of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. ** Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired. *If chicken is not done after 20 minutes, remove vegetables from pan first then return the chicken back to the oven until cooked through. Cooking time may vary slightly depending on how thick your chicken pieces are.

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.

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

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!

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.

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing

1 1/3 cups (4 oz./125 g) rolled oats

2/3 cup (4 oz./125 g) all-purpose flour

2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

Kosher salt

2 batches basic pie dough

4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)

1/2 cup (4 fl. oz./125 ml) honey

3 T. cornstarch

Grated zest and juice of 1 lemon

 

Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.

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.)

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

 

Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

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

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

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

l pound Italian sausages, pricked with a fork

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

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

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

 

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

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

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

1/4 tsp. black pepper

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

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

 

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

 

Yield: 4 servings

Calories: 350

Fat: 5g

Fiber: 5g

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

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

2 T. olive oil, divided

½ T. smoked paprika (or use other paprika)

½ tsp. salt, divided

½ tsp. pepper, divided

¾ lb. small red potatoes, quartered

1 red onion, cut into thin wedges

1 lemon, cut into wedges

½ T. bottled minced garlic

¼ cup chopped fresh parsley

 

Preheat oven to 450°F. Toss together chicken, 1 T. oil, paprika, ¼ tsp salt, and ¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, ¼ tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving.  Serve with Radicchio, Orange and Olive Salad

Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

For the chicken

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

4 cloves of garlic, minced or pressed

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

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

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

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

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

 

For the vegetables

3 tablespoons olive oil

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

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

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

 

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

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

 

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

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

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

 

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

Sheet Pan Baked Ranch Chicken Tenders and Veggies

Sheet Pan Baked Ranch Chicken Tenders and Veggies

Sheet Pan Baked Ranch Chicken Tenders and Veggies

16 ounces baby red potatoes, halved

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

1/3 cup all-purpose flour

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

2 pounds boneless, skinless chicken breasts, cut into strips

2 large eggs, beaten

3 cups crushed Corn Flakes

4 zucchini, chopped

2 tablespoons chopped fresh parsley leaves

 

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

 

 

Yield: 6 servings

Calories: 549

Fat: 9.5g

Fiber: 4g

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

1.5 pounds boneless, skinless chicken thighs (preferably organic)

16 ounces shelf stable gnocchi

1 lemon, thinly sliced

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

salt and pepper

1 bunch broccoli rabe or broccolini

Parmesan shreds, for serving (optional)

 

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

 

Yield: 6 servings

Calories: 482

Fat: 11g

Fiber:

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

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

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

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

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

3 tsp. kosher salt

¾ tsp. freshly ground black pepper

2 T. harissa

1/2 tsp. ground cumin

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

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

1/2 tsp. grated lemon zest

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

1 small garlic clove

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

Fresh lemon juice, as needed

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

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

Chicken & Dressing Sheet Pan Supper

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

4 cups Cornbread Chunks (use Your Favorite Recipe)

1 whole Medium Red Onion, Cut into Chunks

3 stalks Celery, Sliced

2 whole Carrots, Peeled and Cut into Chunks

1-1/2 teaspoon Kosher Salt

1 teaspoon Black Pepper

1/2 teaspoon Ground Sage

1/2 teaspoon Ground Thyme

8 whole Bone in Chicken Thighs

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

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

Spicy Peanut Chicken (Sheet Pan)

Spicy Peanut Chicken (Sheet Pan)

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

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

Sheet Pan Suppers – Shakshuka

Sheet Pan Suppers – Shakshuka

Sheet Pan Shakshuka2 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 ½ tsp. Cumin
2 T. Smoked Paprika
Salt
3 T. EVOO
28oz. Can Crushed Tomatoes
12 Large Eggs
½ – 1 cup crumbled Feta Cheese (2-4 oz.)
½ C. roughly chopped Flat Leaf Parsley
Toast or Warm Pita Bread, for Serving

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

Sheet Pan Suppers: Big Dutch Baby with Meyer Lemon Sugar

Sheet Pan Suppers: Big Dutch Baby with Meyer Lemon Sugar

Big Dutch Baby with Meyer Lemon Sugar8 T. (1 stick) unsalted butter
2 cups all-purpose flour
½ tsp. salt
¼ tsp. ground nutmeg
8 large eggs
2 cups milk
1 tsp. vanilla extract
½ cup sugar
2 tsp. grated Meyer Lemon Zest
Fresh Berries for Serving

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

 

Sheet Pan Suppers: Green Eggs & Ham

Sheet Pan Suppers: Green Eggs & Ham

Sheet Pan Suppers Green Eggs & HamOlive oil cooking spray
1 boneless ham steak
4 to 5 c. chopped kale
1 tbsp. olive oil
kosher salt
8 to 12 large eggs
½ c. crumbled feta cheese
Freshly ground black pepper
Crusty bread

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

Sheet Pan Suppers: Ham & Swiss Pastry Braid

Sheet Pan Suppers: Ham & Swiss Pastry Braid

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

Preheat oven to 400 with rack in center position. Lightly flour a work surface and rolling pin. Roll out puff pastry to a 10 x 15 inch rectangle, about ¼” thick. Place on a sheet of parchment paper so that one of the short sides is facing you. Use a sharp knife to cut off the top corners of the rectangle at a 45 degree angle, leaving 4 inches of dough between them. Next cut out 2 triangular notches at the bottom of the rectangle, leaving 4 inches between them as well. It should look like a short stumped christmas tree missing its pointing top. Finally make 8 diagonal slits, about 1 inch apart and parallel to the notches, along each side of the pastry, leaving a 4 inch wide strips in the center intact.

braid1
Spread Dijon over the center strip of pastry (not flaps), and layer the cheese and ham over the mustard leaving a ¾” border on top and bottom. Fold bottom and top edges over the ham and cheese. Starting from top and alternating sides, fold the diagonal flaps of pastry over the filling, crisscrossing them over one another, until all strips are interwoven and filling is covered. Trim away any loose pieces of pastry at the bottom, pinch the openings to seal it, and transfer the parchment paper with braid on it to a sheet pan. Brush the top lightly with egg white and sprinkle with pepper. Bake until pastry is deeply browned and cheese is bubbling up through the slits, about 25-30 minutes. Let cool slightly before cutting it into thick slices and enjoying warm.

braid2

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

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

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 whatever’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 Colman’s)
1/2 tsp. freshly ground black pepper

Preheat the oven to 450°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 145°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

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

baked Baby Back Ribs & Potatoes

1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 ½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
¼ 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
¾ 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

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

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

Thick Cut Pork Chops with Warm Apple Slaw

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

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

sheet pan fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 T. extra virgin olive oil
3 T. Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 T. ground cumin
1 T. chili powder
1 T. sugar
¼ 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
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

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

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

cheeseburgers bacon charred onion

8 slices Bacon
1 lb. Ground Beef
2 T. Worcestershire Sauce
1 T. Garlic Powder
½ tsp. each Salt & Pepper
1 Yellow Onion, sliced into ¾” rounds
4 thick slices sharp Cheddar Cheese
4 soft Hamburger Buns
Your Favorite Burger Condiments & Toppings

Preheat oven to 375 with one rack about 4 inches from the broiler and another rack in center position. Line sheet pan with foil. Line a plate with paper towels. Lie bacon slices flat on sheet pan. Bake on center rack, flipping halfway through until crisp, about 20 minutes. While bacon cooks, gently mix together beef, Worcestershire, garlic powder and salt and pepper in a bowl. Divide meat evenly into 4 portions and shape into patties, each about ¾” thick. Transfer bacon to the plate and set aside to drain. Carefully pour the bacon grease from the pan and replace the foil. Set a wire rack on the sheet pan and turn on the broiler. Place patties on the rack with some space between them. Arrange onion around them. If there isn’t enough room and some onions fall to the pan, that’s fine. Broil burgers and onions on upper rack for 3 minutes per side for medium rare. Top with cheese and broil until cheese is melted and bubbly, another 30-60 seconds. Serve on the buns topped with charred onions, crisp bacon, and your favorite condiments.

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Bruce’s Barbecue Meatloaf & Potatoes2 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 Ray’s or Stubb’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 foil—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 ½ 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

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

Sheet Pan Supper Broiled Steak and Asparagus with Feta Cream SauceOlive oil cooking spray
2 bunches asparagus
5 T. extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 oz.) crumbled feta cheese
1/2 cup sour cream
2 T. apple cider vinegar
1/4 cup finely chopped fresh chives

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

Sheet Pan Supper: Beef Tenderloin with Frizzled Leeks & Fennel

Sheet Pan Supper: Beef Tenderloin with Frizzled Leeks & Fennel

Beef Tenderloin with Frizzled Leeks and Fennel3 large Leeks, white and light green only, thinly sliced into half moons, and well rinsed
3-4 cloves Garlic, thinly sliced
1 small bulb Fennel, stalky fingers removed, cored and thinly sliced
¼ C. plus 1 T. EVOO
1 ½ tsp. Salt
1 tsp. Black Pepper
1 2 ½ – 3 lb. Beef Tenderloin Roast, trimmed of excess fat and silverskin
1 T. finely chopped fresh Rosemary
1 ½ tsp. ground Fennel Seed

Preheat oven to 400 with a rack in the center position. Place leeks, garlic and fennel on a sheet pan, drizzle with a quarter cup oil, sprinkle with ½ tsp. each salt and pepper and toss to combine. Spread out the vegetables in an even layer and set a wire rack on top. Pat tenderloin dry with paper towels. If the tenderloin is an uneven thickness, tuck the skinny tapered end underneath and tie it tightly with butchers twine. Continue to tie up at ½ inch intervals to help keeps its shape during cooking. Stir together remaining T. oil, 1 tsp. salt, ½ tsp. pepper, rosemary and fennel in a small bowl to form a loose paste. Rub on all sides of the beef, coating it entirely. Place the beef on the wire rack over the vegetables. Roast until tenderloin reaches 130 at the thickest part of the meat (for medium rare), about 35-45 minutes. Vegetables should be crisp and frizzled. Allow meat to rest, uncovered, for 10-15 minutes before transferring to cutting board. Remove twine and slice meat into ½ inch slices. Top with vegetables.

Sheet Pan Suppers: Shrimp & Polenta with Crispy Pancetta Tuiles

Sheet Pan Suppers: Shrimp & Polenta with Crispy Pancetta Tuiles

Shrimp & Polenta with Crispy Pancetta Tuiles8-10 very thin slices round unsmoked pancetta
1 tube (18 oz.) precooked polenta, sliced into ½” thick rounds (about 16 slices)
½ 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
½ tsp. oregano
½ 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, ¼ tsp. salt and ¼ 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, ¼ tsp. salt, ¼ 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.