Browsed by
Tag: Sheet Pan

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

salmonchile

1 bunch Broccoli, about 1 ½ lb. Cut into Florets
4 T. EVOO, divided
Salt & Pepper
4 6oz. Salmon Fillets
1 Red Fresno Chili or Jalapeno, thinly sliced into rings, seeds removed
2 T. Unseasoned Rice Vinegar
2 T. Capers

Preheat oven to 400. Toss broccoli and 2 T oil on large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until browned and crisp tender, 12-15 minutes. Remove baking sheet from oven. Rub salmon with 1 T. oil, season. Push broccoli to edges and add salmon to center of pan. Roast until salmon is opaque throughout, about 10-15 minutes. Meanwhile, combine chile, vinegar and a pinch of salt in a small bowl and sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining oil; season with salt and pepper. Serve salmon and broccoli drizzled with the chile vinaigrette.

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Pork Saltimbocca 44 1” thick slices pork loin, 6-8 ounces each
1 ½ C, Dry Wine White
2 Onions, cut into ½ inch thick slices
3 T. EVOO, divided
Salt & Pepper
1 lb. Small Yukon Gold Potatoes, cut into ½ inch thick rounds
½ C. chopped Fresh Sage Leaves
8 thin slices Prosciutto

Preheat oven to 450. Line large rimmed baking sheet with parchment or foil. Pierce pork slices all over with tip of paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over the top and allow to marinate at room temperature while preparing other ingredients. Place onions in a bowl, drizzle with 1 T oil and season with salt and pepper. Toss gently to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Pat pork dry, season, and top each piece with 2 slices prosciutto. Add pork to baking sheet and cook until pork reaches 135, about 10 minutes. Allow to rest for 5-10 minutes before serving.

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

6 T. EVOOsnapper
2 T. Harissa Paste
6 Spring Onions, halved lengthwise, or 8 scallions, left whole
1 lb. New Potatoes, scrubbed, thinly sliced
Salt & Pepper
1 ½ lb. Skin on Snapper fillets (3-4)
Lemon Wedges for Serving

Place oven rack in upper third of oven; preheat to 425. Combine oil and harissa in bowl; adjust flavor with additional harissa if you prefer a stronger flavor. Toss onions and potatoes with half the harissa mixture in a large baking dish; season with salt and pepper then add ¼ C. Water. Roast, tossing once, until potatoes are fork tender, about 20-25 minutes. Meanwhile, score skin side of fillets about ¼ inch deep and season with salt and pepper. Rub remaining harissa mixture all over dish, getting into the score marks. Remove baking dish from oven and heat boiler. Place fish, skin side up, on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, about 8-10 minutes. Serve with lemon if desired.

Sheet Pan Supper: Chicken and Chick Peas

Sheet Pan Supper: Chicken and Chick Peas

chicken-sheet-pan-supper-long1 whole chicken, butchered (leg quarters and half breasts should cook about the same time)
2 cans chickpeas, drained and rinsed
2 baby leeks, sliced
3-4 tablespoons olive oil
1 teaspoon chili powder, for chicken
1 teaspoon paprika, for chickpeas
1 teaspoon dried oregano, for chickpeas
Salt and pepper
Fresh arugula, for serving

Yogurt sauce:
1 cup Greek yogurt
1 lemon, juice only
1 tablespoon olive oil
Pinch salt and pepper

Heat oven to 375. Line sheet pan with parchment or foil. Toss chicken with olive oil, chili powder, salt and pepper and lay on sheet. Place in oven and allow to roast for 15 minutes. Meanwhile, mix your yogurt sauce ingredients and place in fridge to chill. Prep chickpeas by tossing with olive oil, salt, pepper, paprika and dried oregano. Add chickpeas to your pan after the first 15 minutes, and cook an additional 20 minutes. Chop your leeks into thin half moons and add them to the sheet pan and cook another 5-10 minutes, until chicken is cooked through. To serve, top fresh arugula with your chickpeas, place chicken on the side and serve with the yogurt.

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

1 Bay Leaf, crushed
1 tsp. Fennel Seeds
½ tsp. Crushed Red Pepper Flakes
1 ½ lb. Fingerling Potatoes, halved
½ C> pitted Kalamata Olives
4 T. EVOO, divided
Salt and Pepper
4 Chicken Leg Quarters, about 3 lb.
½ C. Fresh Flat Leaf Parsley Leaves and tender stems
1 T. finely grated Lemon Zest

roast

Preheat oven to 450. Pulse bay leaf, fennel seeds and half teaspoon of red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 T. oil and half spice mixture in a large bowl, season with salt and pepper. Place chicken on rimmed baking sheet and rub with remaining oil, season with salt and pepper and rub with remaining spice mixture. Arrange potatoes around chicken and roast until potatoes are fork tender and chicken is cooked through with crisp skin, about 35-45 minutes. Serve topped with parsley, zest and more red pepper flakes if you like more spice. Spoon pan juices around.

Sheet Pan Suppers: Spaghetti Squash Puttanesca

Sheet Pan Suppers: Spaghetti Squash Puttanesca

outt1 large spaghetti squash (3 1/2–4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta

Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes. Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 T. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more. Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside. Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 T. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

Sheet Pan Suppers: Keilbasa & Pierogies

Sheet Pan Suppers: Keilbasa & Pierogies

pierogie2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it’s readily available.)
2 medium onions, peeled, halved, and cut into ½-inch thick strips
12 baby bell peppers, stemmed, seeded and halved (or 2 large bell peppers, stemmed, seeded and cut into ½-inch thick strips)
1 tablespoon olive oil
½ teaspoon plus 1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
½ teaspoon granulated garlic or garlic powder
½ teaspoon granulated onion or onion powder
Optional for serving:
any robust mustard like grainy Dijon, smooth Dijon, spicy brown, etc…

Preheat oven to 400°F. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, ½ teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa. In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren’t touching the pan do so now. If you forget, it’s not a disaster, but they’ll be better if you remember. Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

One-Tray Baked Cod Provençal

One-Tray Baked Cod Provençal

cod

1 red pepper, seeded and cut into wedges
1 yellow pepper, seeded and cut into wedges
1 courgette, thickly sliced
1 red onion, peeled and sliced
1-cal cooking spray
2 x 150g cod fillets, skin removed
100g cherry tomatoes
30g drained and rinsed pitted black olives
zest and juice of ½ lemon
1 T. fresh oregano or thyme leaves
salt and pepper

Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.

Sheet Pan Suppers: Soy Balsamic Chicken Thighs with Asparagus

Sheet Pan Suppers: Soy Balsamic Chicken Thighs with Asparagus

bals3 tablespoon balsamic vinegar
4 tablespoon low sodium soy sauce
2 tablespoon finely minced garlic
3 tablespoon finely chopped fresh parsley
dashes black pepper
1/4 cup melted butter or olive oil
6 bone-in chicken thighs, preferably skin removed
1 bundle asparagus, trimmed

In a ziplock bag, combine vinegar, soy sauce, garlic, parsley, pepper. Mix well. Add the melted butter or olive oil to the bag and mix well. Add the chicken thighs and coat with the sauce. Marinade in the fridge for at least 4 hours to overnight. Preheat oven to 400˚F. Place chicken thighs and the marinade on a baking pan (I like to line with foil for an easy cleanup after). Bake for 30 minutes or until the chicken is fully cooked. Take the chicken out of the oven. Switch the oven setting from baking to broiling. Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5″ from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn. Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!

Sheet Pan Supper: Teriyaki Salmon & Green Beans

Sheet Pan Supper: Teriyaki Salmon & Green Beans

teri4-5 salmon filets, roughly about the same size
1 pound fresh green beans, stems removed
a few bunches of cherry tomatoes, vine still attached
1 lemon, sliced
4-6 cloves of fresh garlic
2 cups teriyaki marinade + ¼ cup for drizzling(I used Moore’s Marinade)
2 tablespoons ground ginger
½ cup pecan halves (optional)
salt (or garlic salt)
pepper

Combine 2 cups of teriyaki marinade with 2 tablespoons of ground ginger. Pour half over the green beans & the other half over the salmon (using large ziplock bags for this helps a lot with the marinating process, squeezing out any extra air). Place in the fridge to marinate for 30-45 minutes. On a large sheet pan, spray with non-stick cooking spray (you can line with tinfoil if you like). Remove the salmon & green beans from the marinade, and arrange on the pan. Spread the green beans out over the entirety of the pan first, then top with the salmon filets. Arrange lemon slices & a piece of garlic over top each salmon filet. Distribute the cherry tomato bundles over the pan & the pecans (if using). Drizzle with the remaining ¼ cup of teriyaki marinade. Sprinkle with salt (or garlic salt as I like using) & pepper. Bake at 400 degrees for 17-20 minutes, turning the oven to broil the last 1-2 minutes to achieve a nice roasting color on the veggies.

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

4-6 rashers of baconbrunch
12-15 asparagus spears (about 350 grams)
1/2 teaspoon lemon zest
2-3 branches fresh thyme
1/2 teaspoon freshly ground black pepper
4 eggs

Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Accompanying toast optional.

5 Fast Sheet Pan Supper Ideas

5 Fast Sheet Pan Supper Ideas

Salmon Fillet, drizzled with olive oil
Halved Tomatoes, topped with parmesan and parsley
Halved Zucchini, drizzled with olive oil

Bake 12-15 minutes at 425.
Pork Chops, brushed with Dijon, sprinkled with herbes de provence and salt and pepper
Parsnips, drizzled with olive oil, thyme and salt and pepper
Apples, seasoned with cinnamon and thyme

Bake 15-18 minutes at 425.

Chicken Drumsticks, brushed with teriyaki sauce
Broccoli Florets, drizzled with evoo, and seasoned with salt and pepper
Fingerling Potatoes, halved lengthwise, drizzled with evoo, and seasoned with salt and pepper

Bake 15 minutes at 425.
Large sliced of Keilbasa, cut on diagonal
Sauerkraut, placed in a dish made from foil
Fingerling Potatoes, halved Lengthwise, drizzled with EVOO and seasoned with salt and pepper

Bake 15-18 minutes at 425.

Chicken Thighs, brushed with BBQ Sauce
Thin Sweet Potato Wedges, drizzled with EVOO, salt and pepper
Halved Brussels Sprouts, salt and pepper

Bake 20 minutes at 425.

Sheet Pan Suppers: Quick Chicken and Baby Broccoli with Spicy Peanut Sauce

Sheet Pan Suppers: Quick Chicken and Baby Broccoli with Spicy Peanut Sauce

Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it. This satay-inspired dish pairs my beloved peanut sauce with thinly sliced chicken and baby broccoli charred under the broiler. The whole dish cooks in about 10 minutes but results in juicy chicken, tender Broccolini, and a thick and bubbly sauce. It’s addicting. Keep it away from your shoes. I’ve seen packaged thin-cut chicken breasts or cutlets at some grocery stores, but you can easily make your own by slicing a regular chicken breast in half horizontally to create two thin-cut pieces.

Quick-Chicken

Olive oil cooking spray (optional)
1 tablespoon packed dark brown sugar
1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)
1 tablespoon toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar
1/4 cup warm water
1 tablespoon freshly squeezed lime juice
2 bunches Broccolini (1 pound total)
4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Preheat the oven to broil, and place a rack 4 inches from the heat. Line a sheet pan with foil or mist it with cooking spray. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, Sriracha, vinegar, water and lime juice in a medium-size bowl until smooth. Set aside 1/4 cup of the peanut sauce for serving. Rub the Broccolini and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the Broccolini is well-charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

Sheet Pan Suppers: Baking Sheet Quesadillas

Sheet Pan Suppers: Baking Sheet Quesadillas

ques

4 tablespoons unsalted butter, at room temperature, divided
12 rectangular tortillas or wraps (available in the deli section of most grocery stores)
½ cup salsa
12 ounces shredded cheddar or Jack cheese
2 tablespoons chopped fresh cilantro
3 tablespoons sliced green onions
Sour cream, as needed for serving
Salsa, as needed for serving

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa. Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions. Serve immediately, warm, with sour cream and salsa on the side

Sheet Pan Supper: Chicken Jerome

Sheet Pan Supper: Chicken Jerome

jerome4 boneless, skinless thin-cut chicken breasts or cutlets (about 1 pound total)
½ teaspoon salt
2 jars (6 ounces each) marinated artichoke hearts, drained and quartered, ½ cup marinade reserved
3 cups sliced mushrooms (roughly ¾ inch-thick slices)
3 scallions (whites and light green parts only), sliced into ½ inch-thick rounds
½ cup white wine
¼ cup heavy cream
Grated zest of 1 lemon
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil. Place the chicken pieces on the prepared pan, spaced evenly apart, and sprinkle them with ¼ teaspoon of the salt. Arrange the artichoke hearts and mushrooms around the chicken, filling in the empty spaces and overlapping them occasionally. Sprinkle the sliced scallions atop it all. In a small bowl or 2-cup measuring cup, whisk together the reserved artichoke marinade, wine, cream, lemon zest, herbes de Provence, the remaining ¼ teaspoon salt, and the pepper. Carefully pour this sauce over the chicken and vegetables, making sure the entire pan is covered with liquid. Broil the chicken, rotating the pan once during cooking, until the chicken is cooked through and lightly browned on top, 10 to 15 minutes. Serve hot.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

flank steak fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
¼ teaspoon crushed red pepper flakes
1 teaspoon 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: Chicken Fennel Bake

Sheet Pan Supper: Chicken Fennel Bake

fennel2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.

Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Sheet Pan Supper: Teriyaki Pork and Vegetables

Sheet Pan Supper: Teriyaki Pork and Vegetables

6 boneless pork chops
6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves

Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
Garnish with cilantro leaves and serve.

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

WU1207H_Sausage-Sheetpan_s4x3_jpg_rend_sni12col_landscape

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees F. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve

Sheet Pan Supper: Spanish Baked Salmon

Sheet Pan Supper: Spanish Baked Salmon

spanish2 cups sourdough bread croutons (1-inch dice)
3/4 cup pitted green olives
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 teaspoon smoked paprika
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
5 tablespoons olive oil
Six 6-ounce fillets skinless salmon
2 tablespoons chopped fresh parsley

Preheat the oven to 375 degrees F. Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes. Garnish with the parsley and serve.

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

fish1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
2 tablespoons extra virgin olive oil
4 cloves garlic, minced (roughly 1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
4 tablespoons (1/2 stick) unsalted butter
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons capers, drained

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated. Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven. Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes. Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

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

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

beefsOlive oil cooking spray
2 bunches asparagus (about 2 pounds)
5 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon 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 ounces) crumbled feta cheese
1/2 cup sour cream
2 tablespoons 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 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon 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 teaspoon salt and 1/4 teaspoon 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 tablespoons 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: Smoked Salmon Egg Boats

Sheet Pan Supper: Smoked Salmon Egg Boats

2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives

eggboat

Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the boats. Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.) Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

More Egg Boat Fillings: Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.

Gruyère cheese + crumbled bacon + sautéed mushrooms
Feta cheese + halved cherry tomatoes + chives
Cheddar cheese + crumbled cooked sausage + chopped scallions

Sheet Pan Supper: Cumin Chicken Thighs with Squash, Fennel & Grapes

Sheet Pan Supper: Cumin Chicken Thighs with Squash, Fennel & Grapes

cumin

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4″ half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4″ wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves

Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer. Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking. Divide chicken, fruit, and vegetables among 4 plates and top with mint.

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

skirt4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 T. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour. Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 T. oil, 1 T. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette. Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 T. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.

Sheet Pan Supper: Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

Sheet Pan Supper: Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

salt8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat. Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 T. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet. Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes. Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 T. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat. Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more. Divide chicken among 4 plates. Serve potatoes and kale alongside.

Sheet Pan Supper: Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

Sheet Pan Supper: Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

paellaNonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley

Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes. Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout. Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more. Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Sheet Pan Supper: Roast Salmon with Broccoli and Cauliflower

Sheet Pan Supper: Roast Salmon with Broccoli and Cauliflower

1 T. olive oil
1 lemon, juiced
½ tsp. red pepper flakes
½ tsp. garlic powder
2 cups broccoli florets
2 cups cauliflower florets
2-4 salmon fillets
salt and pepper

Preheat oven to 400°F. Arrange broccoli and cauliflower florets on a sheet pan. Season with olive oil, garlic, chili flakes, lemon juice, salt and pepper. Bake for 8-10 minutes. Remove sheet pan from oven and arrange salmon fillets in the centre of the pan. Season the salmon with olive oil, garlic, chili flakes, lemon juice, salt and pepper. Bake for an additional 10-15 minutes or until salmon is cooked to your liking. Enjoy!

Sheet Pan Supper: Chicken Fajitas

Sheet Pan Supper: Chicken Fajitas

Sheetpan-Fajitas-61 pound chicken breasts – sliced thinly
1 red pepper – sliced
1 green pepper – sliced
1 yellow pepper – sliced
1 onion – halved and cut in slices
¼ cup olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Pinch of chili flakes
1 teaspoon salt
½ teaspoon ground pepper

Preheat oven to 400. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge. Spread out evenly. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Halibut with Potatoes, Tomatoes, Olives and Green Beans

Halibut with Potatoes, Tomatoes, Olives and Green Beans

SheetPanHalibutforList1 T. olive oil
½ tsp. garlic powder
3 cups baby potatoes, washed
1 cup cherry tomatoes
½ cup kalamata olives, pitted
1lb green beans, trimmed
1-2 T. capers
3 halibut fillets (4-6oz)
salt and pepper

Preheat oven to 400°F. In a large bowl toss potatoes with olive oil, garlic powder, salt and pepper. Pour potatoes onto a sheet pan and bake for 15-20 minutes or until they start to brown. Remove potatoes from the oven and add green beans, tomatoes, olives and capers.
Arrange halibut fillets in the centre of the sheet pan. Season everything with olive oil, salt and pepper. Bake for another 10-20 minutes or until the halibut fillets are cooked through. Enjoy!

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

zat1 whole chicken (note: you can also use a cut-up chicken)
1 small head cauliflower, cut into small florets
1 lemon, cut into slices
4 garlic cloves, left whole with skin on
2 1/2 Tbsp za’atar
salt and pepper
pinch red pepper flakes (optional)
olive oil
1 15 oz can chickpeas, drained and rinsed

Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken. Spread cauliflower all over the sheet pan and top with remaining 1 Tbsp za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely. Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas. Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired. Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and cauliflower, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

Curried

8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges

In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight. Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer. Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes. Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

Sheet Pan Supper: Chicken Tikka

Sheet Pan Supper: Chicken Tikka

In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.

Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

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 thereof

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 your 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 Suppers: Breakfast Pizza

Sheet Pan Suppers: Breakfast Pizza

pizza1 pkg. Crescent Rolls
1/2 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple) (you can use more or less to taste)
1 c. Shredded Hash Browns – thawed
1 c. Shredded Cheese – Mexican Blend or your favorite cheese.
5 eggs
1/4 c. milk
1/2 t. salt
1/2 t. pepper
2 T. Parmesan – grated

Preheat oven to 375 degrees. Take the Crescent Rolls out of the fridge 15 minutes before making. Spray small sheet pan (10×15) with nonstick spray. (TIP: For a deeper style pizza, you can make in a 9×13 casserole dish!) Brown the sausage in a skillet and drain. Spread the rolls on prepared pan. You will have to press and work the dough a little to make sure it covers the pan; pinch the pieces together. Spoon sausage over the crust. Spread the potatoes over the meat. Spread the cheese over the potatoes. Combine eggs, milk, salt, pepper, parmesan together in a separate bowl. Spoon the egg mixture evenly over the cheese. Bake at 375 degrees for 25-30 minutes or until eggs are set. Oven times vary so check it about half way through.

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

wrapped6 chicken drumsticks
6 slices Naturally Hickory Smoked Bacon
1 bag baby red potatoes
Fresh thyme
Pepper to taste
12 toothpicks

Preheat oven to 400 degrees F. Soak about 12 toothpicks in water for at least 5 minutes. Rinse chicken drums and pat dry with paper towel. Rinse potatoes and prick with fork then dab them with a little olive oil. Get out a jelly roll pan with tall sides or a baking dish. Wrap one piece of bacon around chicken drumstick and secure it at the front and back with a toothpick for each. Place on baking pan and spread potatoes in area to fill space. Season chicken with any baking spices then top with fresh thyme springs. Bake in oven for 50 minutes or until chicken reaches internal temperature of 165 degrees F.

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

baconCooking spray
4 boneless skinless chicken breasts
2 ounces of cream cheese, softened
¼ cup shredded sharp cheddar cheese
¼ cup shredded mozzarella cheese
2 tablespoons finely chopped parsley
¼ teaspoon garlic powder
salt and pepper to taste
8 slices of bacon
1 pound of small new potatoes, halved (can also use regular sized potatoes cut into 1 inch pieces)
2 medium zucchini, quartered lengthwise and cut into ½ inch pieces
Optional garnish: chopped parsley

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively, you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast. Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper. Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately, with chopped parsley as a garnish if desired.

Sheet Pan Supper: Roasted Sea Bass with Asparagus and Mushrooms

Sheet Pan Supper: Roasted Sea Bass with Asparagus and Mushrooms

salmon2 tablespoons fresh lime juice (1 large lime)
1 1/2 tablespoons soy sauce
1 generous tablespoon chopped fresh cilantro
1 large shallot, peeled and minced
5 teaspoons avocado oil + more for baking dish
2 6-ounce sea bass fillets (each about 1 1/2″ thick)
1/2 teaspoon Sea Salt
1/4 teaspoon ground Black Pepper
About 15 Small Bella mushrooms, stemmed and sliced
1 pound Asparagus Spears, trimmed

Preheat oven to 500°F. Mix first 5 ingredients in small bowl. Set soy sauce mix aside. Brush 13 x 9″ porcelain or glass baking dish with a bit of oil. Arrange fish at one end prepared dish. Add asparagus spears next to fish and sliced mushrooms at opposite end. Sprinkle fish and vegetables with salt and pepper. Flip fish and sprinkle other side with salt and pepper. Drizzle Soy sauce mix over fish, asparagus and mushrooms. Place in preheat oven and bake until just opaque in center, about 12 minutes.

Sheet Pan Suppers: Sausage, Peas and Potatoes

Sheet Pan Suppers: Sausage, Peas and Potatoes

peas3 or 4 Idaho potatoes, cut into 8 wedges
1 yellow onion, cut into thick slices
1 lb. sweet or hot Italian sausage
A few Tbsp. of olive oil
Salt and pepper, to taste
1 (15-ounce) can of peas, drained; or, a 16-ounce bag of frozen peas, thawed

Preheat oven to 350°. Toss potatoes and onion in a large bowl with some olive oil, salt and pepper. Place them on a sheet pan with sausage links. Roast for about an hour and a half. Stir once, about halfway through. When the potatoes are lightly browned, the onions are crisping at the edges and the sausage is golden, sprinkle peas around vegetables and meat and continue roasting until peas are heated through, about 15 minutes

Sheet Pan Supper: Roasted Pork Tenderloin and Garlic

Sheet Pan Supper: Roasted Pork Tenderloin and Garlic

pork2 pork tenderloins (each about a pound)
A few tablespoons of olive oil
Salt and pepper, to taste
Dried herbs such as oregano or rosemary
8 garlic cloves, peeled and left whole
2 Zucchini or Summer Squash, sliced in half lengthwise

Preheat oven to 475°. Rub the pork and zucchini with olive oil and season with salt, pepper and spice. Brush more olive oil on a rimmed baking sheet and place the pork on it, with garlic. Set zucchini around the pork. Roast for about 20 minutes, being careful not to overcook the pork. When an instant-read thermometer registers 145°, take the meat out and let it rest for 5 minutes before slicing. Spread garlic on fresh french bread and serve with meat and vegetables.

Sheet Pan Supper: Asian Un-Stir Un-Fry

Sheet Pan Supper: Asian Un-Stir Un-Fry

cook1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.