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Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner

 

14 ounces butternut squash, cut into 3/4-inch slices

8 ounces halloumi cheese, sliced into 6 slices

1 large red bell pepper, cut into 1-inch rounds

6 large radishes, halved

1 medium red onion, cut into wedges and layers separated

14 large black olives

1 serrano chile pepper

2 tsp. za’atar

1 tsp. ground turmeric

½ tsp. dried mint

3 T. extra-virgin olive oil

 

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.  Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

 

1 (about 8.8-ounce) package halloumi

1 pound summer squash (about 2 medium)

1/2 medium red onion

4 cloves garlic

1 preserved lemon

1 pint grape or cherry tomatoes (about 11 ounces)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

8 sprigs fresh mint

 

Arrange a rack in the middle of the oven and heat the oven to 425ºF.  Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.  Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).  Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

 

1 lb. thin boneless pork loin chops trimmed of fat and cut into ½ inch pieces

½ teaspoon sea salt

½ teaspoon fresh ground pepper

2 teaspoons sesame oil

6 cups cold day old basmati rice

1 ½ cup frozen peas and carrots

1 cup frozen edamame beans

1 small onion diced

½ cup soya sauce

2 tablespoons oyster flavored sauce

1 tablespoon sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger minced

3 eggs

½ cup cooked bacon pieces

2 green onions sliced

 

Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink. Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well. In a small bowl, mix soya sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger. Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soya sauce mixture. Toss well to combine. Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes. While rice is cooking, scramble the eggs in a non-stick frying pan. When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes. Garnish with sliced green onions.

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.

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.

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

 

1½ pounds Brussels sprouts, trimmed and halved

12 ounces shallots, peeled and halved

6 garlic cloves, peeled

4 tsp. minced fresh thyme, divided

1 T. vegetable oil, divided

2 tsp. minced fresh rosemary, divided

1 tsp. sugar

1½ tsp. table salt, divided

1 tsp. pepper, divided

2 T. unsalted butter, melted

3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed

 

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

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.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp. brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon, and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating.  Preheat oven to 400°F.  Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is  golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

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.

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.

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.