Sheet Pan Mediterranean Chicken

At 30°C with a humidex of 42°C (that's 107.6F !!!) I'm staying in my air conditioned kitchen and making this simple sheet pan dinner. No BBQ tonight! Happy Canada Day! 

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 3

4-5 red potatoes, diced (4 cups 1-1 1/2" cubes)

3 tbsps olive oil

salt and pepper to taste

1 tsp garlic powder

1 tsp dry oregano

1 tsp dry basil

1 tsp smoked paprika

1 tbsp lemon juice

1/4 cup sliced sun dried tomatoes

1 onion, thinly sliced

10-12 asparagus spears

1-2 garlic scapes (optional)

Cut potatoes to uniform size then toss with 1 1/2 tbsp olive oil in a plastic bag or bowl. Toss the chicken with 1 1/2 tbsps olive oil in a separate vessel. Mix the seasonings together then add 1 tsp of the mix to the potatoes and 1 tsp to the chicken. Shake or toss to coat. Place the chicken on a lined baking sheet and the potatoes next to the chicken. Sprinkle the remaining seasonings on top. Place the onion slices in the bag the potatoes came out of and set aside. Bake in a 400°F oven for 15 minutes. After that time add the asparagus drizzled with a little oil on each side of the pan, place the onion slices on top of the potatoes and the sun dried tomatoes on top of the chicken. Add chopped garlic scapes if using. Return to the oven another 10 minutes or until internal temperature of chicken is 165°F.  Sprinkle with lemon juice and serve. Serves 3-4

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Italian Sheet Pan Chicken

These colourful vegetables and tender, seasoned chicken will be on repeat all summer long!

Ingredients:

1 1/4 lbs boneless, skinless chicken breast, cut in 1 - 1 1/2" cubes

2 tsps dry oregano

1 tsp dry basil

1/4 cup olive oil

2 tsps minced garlic

1 tsp smoked paprika

salt and pepper to taste

8 oz asparagus, trimmed and cut in half

2 bell peppers, cut in 1" pieces

1 onion, cut in 1" pieces

5 oz grape tomatoes

balsamic glaze and fresh basil to finish

Preheat oven to 400°F. Combine the dry oregano, basil, olive oil, garlic, paprika, salt and pepper. Then add the rest of the ingredients and marinate for 30 minutes. Spread everything out on a lined baking sheet and bake at 400°F for 20-25 minutes. Drizzle balsamic glaze (otherwise known as balsamic magic!) and add fresh basil leaves to garnish. Serves 4 

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Cheeseburger Sheet Pan Crunchwrap

Classic taco and cheeseburger fast food flavours combined into one large sheet pan dinner crunchwrap.

Ingredients:

1 lb lean ground beef

1 cup diced onion

1/2 cup diced bell pepper

1 tbsp minced garlic

2 tbsps dry taco seasoning (homemade or store bought)

Here's the link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1 tsp lime juice

1/3 cup water

2 tbsps tomato paste

9 - 6" whole wheat soft tortillas

2 cups shredded cheddar

6 slices chopped bacon

1/2 cup Cheese Whiz

3 tsps hot sauce

2 tbsps melted butter

salsa to serve 

First, cook the bacon then set aside. In the same pan, cook the beef until no pink remains then add the onion, bell pepper and garlic. Cook 3 minutes then add the taco seasoning, lime juice, water and tomato paste and cook an additional 3-5 minutes. Oil a sheet pan or griddle and lay 7 tortillas overlapping in center and hanging over the side a bit. Mix the Cheese Whiz and hot sauce together and spread in the middle of the tortillas. Add bacon then the beef filling. Top with shredded cheese and remaining two tortillas. Fold the overhanging tortillas over towards the center. Brush with melted butter. Sit another sheet pan on top then weigh it down with a cast iron pan. 

Bake at 375°F for 30 minutes. Remove top pan and broil 2 minutes. Let rest 5 minutes before slicing. Cut wedges and serve with salsa or sour cream. Makes 4 servings.

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Loose Meat Sheet Pan Burgers

This type of burger can be made for a crowd, although this particular recipe is for 4 people. Instead of frying up a number of burgers, just cook up some well seasoned beef ahead of time and you're good to go! 

Ingredients:

1 lb lean ground beef

1 tsp garlic powder

1 tsp dry minced onion

salt and pepper to taste

1/4 cup diced onion

1 tbsp brown sugar

1 tsp Worcestershire sauce

4 burger buns

4 slices processed cheddar cheese

pickle slices

Bun coating:

2 tbsps butter, melted

salt to taste

1 tbsp brown sugar

1 1/2 tsps Worcestershire sauce

1 tbsp Dijon mustard 

sesame seeds (optional) 

First brown the beef and onion with garlic powder, dry minced onion, salt, pepper, brown sugar and Worcestershire sauce. Set aside to cool. This can be a make ahead step to come back to later in the day. Next lay the buns opened on a lined baking sheet. Spoon beef mixture onto the bottoms and give each a firm press with your hand. Add a slice of cheese and some pickles on each them put the bun top in place. Mix the coating ingredients together and brush on top. If you don't use sesame seed buns you can sprinkle sesames seed on top. Bake at 375°F for 15-18 minutes. As I said earlier this recipe serves 4 but may be doubled or made for as many as you need to feed. 

 Adapted from a Turano bread recipe

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Sheet Pan Sausage, Gnocchi and Peppers

Sheet pan simplicity featuring Italian sausages and a little crisp and chewy gnocchi. Unlike boiled gnocchi which are soft, these baked gnocchi have a bite to them! 

Ingredients:

1 lb (500g) shelf stable potato gnocchi, tri-colour here

2 bell peppers, sliced

1 small onion, sliced

1 celery stalk, sliced

1 cup cherry tomatoes

3 Italian sausages, mild or hot, cut in 1 1/2 - 2" pieces

4 tbsps olive oil

1 tsp garlic powder

1 tsp dry thyme

salt and pepper to taste

fresh parsley and/or basil to garnish

parmesan to serve 

 

Preheat the oven to 425°F

Toss the gnocchi, bell peppers, onion, celery, cherry tomatoes and sausages in oil then distribute equally onto two parchment lined baking sheets. Sprinkle with garlic powder, thyme, salt and pepper.

Bake for 15-20 minutes, stir around then return to the oven for an additional 5-10 minutes.

Serves 4

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Sheet Pan Pineapple Shrimp Tacos

This! This is summer right here! Juicy pineapple chunks, spiced shrimp, a good helping of fruits and vegetables all on a soft corn tortilla. Then drizzled with a wonderful creamy hot sauce.

Ingredients:

2/3 lb (300g) shrimp

2 tbsps olive oil

2 tsps minced garlic

1 tsp chili powder

2 tsps soya sauce

1 1/2 tsps sriracha

salt and pepper to tast

1 cup pineapple chunks

1/4 cup kernel corn

1/4 cup diced onion

1/4 cup diced red bell pepper

 

Creamy hot sauce drizzle:

1 scotch bonnet pepper, roughly chopped (wear gloves)

1/4 cup + 1 tbsp plain Greek yogurt

2 tbsps lime juice

1 tsp honey

 

Corn tortillas

mango and spinach (or cilantro) to garnish

 

Preheat the oven to 425°F. Toss the shrimp in a bag with 1 tbsp olive oil, garlic, chili powder, soya sauce, sriracha, salt and pepper. Place on one side of a parchment lined baking sheet.

Toss the pineapple in the same bag with corn, onion, red pepper and 1 tbsp olive oil and place on the other side of the baking sheet. Roast 8-10 minutes then broil 2 minutes. If the shrimp are done before the pineapple, just loosely cover them with foil while broiling.

While that cooks prepare the sauce. Just place all the sauce ingredients in a blender and process until smooth. Set aside.

Toss the shrimp with the pineapple mixture and spoon onto warmed corn tortillas. Top with sliced mango and chopped spinach. Cilantro would be ideal but we're not all cilantro lovers here! Drizzle the hot sauce over top and serve.

Serves 2

Adapted from: halfbakedharvest.com

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Sheet Pan Pierogi and Peppers

Put the "easy" in easy weeknight dish using frozen pierogi.  Added veggie goodness plus tons of flavour will make this a favourite side. Or add fully cooked sausage, like brats, for a complete meal.

Ingredients:

2 lbs (907g) frozen pierogi (your favourite flavour)

2 medium bell peppers, sliced 

1 medium onion, sliced 

2 tbsps bacon fat

1 tbsp olive oil (or skip bacon fat and use 3 tbsps olive oil)

1 tsp smoked paprika

1/2 tsp celery seed

Black pepper to taste

1 tsp Tabasco sauce

1 1/2 cups packed baby spinach 

Sour cream and grainy dijon mustard to serve

Mix the fat or oil, paprika, celery seed, black pepper and Tabasco together. Then toss with the pierogi, onions and peppers. 

Spread out on a parchment lined baking sheet trying not to overlap pierogi. Add fully cooked sausage if you like.

Bake at 400°F for 15 minutes. Flip the pierogi and return to the oven for another 15 minutes. 

Once the pierogi are tender and golden remove from the oven and add the spinach leaves and toss together. They will slightly wilt with the heat.

Serve with a dollop of sour cream and a little dab of grainy dijon.

Serves 4

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Blueberry Breakfast Bars

This easy sheet pan cake is the perfect way to start the day, or end the day, or snack in the middle of the day. With fresh blueberry filling and a hint of almond in the lovely textured cake you'll be nibbling on this sweet treat all day long!

Ingredients:

Blueberry Filling:

2 cups fresh or frozen blueberries

1/4 cup water

1/3 cup sugar

1 tbsp cornstarch

1 tbsp water

1 tbsp lemon juice

Cake:

1 cup butter, at room temperature

1 1/2 cups sugar

1 tsp vanilla extract

1 tsp almond extract

4 eggs

3 cups flour

1 1/2 tsps baking powder

1 tsp salt

Frosting:

2 tbsps butter

3/4 cup icing sugar

1/2 cup brown sugar

1-2 tbsps 10% cream (coffee cream)

1/4 tsp vanilla

Start by making the blueberry filling. Place the blueberries, 1/4 cup water and sugar in a saucepan and heat on medium for 3-5 minutes (maybe a little longer if using frozen berries) until it just comes to a boil. Mix the cornstarch, 1 tbsp water and lemon juice in a small bowl, stirring until smooth. Then add this cornstarch slurry to the saucepan, stirring constantly until thickened, about 2-3  minutes or just until bubbles break the surface and maybe a few berries pop. Remove from heat and set aside.

Oil and flour and 15 X 10" sheet pan and preheat the oven to 350°F. For the cake, cream the butter and sugar together in a large mixer bowl for 2-3 minutes. Then add the vanilla and almond extracts and eggs, one at a time.

In a medium bowl combine the flour, baking powder and salt and gradually add to the large bowl. Beat just until combined.

Dollop the batter onto the prepared pan and spread it out evenly. It will be thick.

Add the blueberry filling by spoonfuls, spread out and swirl around without going right through to the bottom.

Bake at 350°F for 25-30 minutes. Cool completely before mixing the frosting ingredients together. Drizzle all over and run a knife through then cut when set.

Makes 20-24 squares depending on how large you cut them.

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Sheet Pan Paprika Chicken Dinner

This one is truly a keeper! Generously seasoned chicken, vegetables and potatoes, this complete meal was devoured with not a smidge of leftovers!

Ingredients: 

1 1/2 tbsps smoked paprika

2 tsps garlic powder

1 tsp salt

1/2 tsp black pepper

1 tsp thyme

6 boneless, skinless chicken thighs

2 bell peppers, cut in 1" slices

1 onion, cut in wedges

1/2 cup black olives

3 medium potatoes, cut 1/4" thick

4 tsps minced garlic

6 or 7 mushrooms, sliced thick

3 tbsps olive oil

3 tbsps fresh chopped parsley

1 lemon, cut in wedges

Start by mixing the 5 seasonings together and set aside.

Cut all the vegetables and place in a large bowl along with the chicken and olive oil. Stir to coat then add the seasoning mixture and toss together well.

Spread everything out in an oiled rimmed baking pan, making sure the chicken pieces are not covered by any veggies.

Bake in a 425°F oven for 20 minutes. Turn everything over and return to the oven for another 10-20 minutes. Check a thicker part of the chicken for doneness.

Serve with fresh parsley and lemon to squeeze over it all!

Serves 3

Adapted from: panningtheglobe.com

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One Pan Mini Meatloaves and Potatoes

Individually portioned meatloaves with roasted potatoes and minimal clean-up afterwards ... my kind of meal on this rainy day.

Ingredients:

1 lb ground beef (or trio: beef, veal, pork)

1/4 cup finely chopped onion or green onion

1 egg

2 tbsps wheat germ

1/4 cup BBQ sauce

salt and pepper to taste

1 tsp minced garlic

4 small-medium sized potatoes, diced

small onion, sliced

1 tbsp vegetable oil

1 tbsp BBQ sauce

Combine the meat, chopped onion, egg, wheat germ, salt, pepper, garlic and 2 tablespoons BBQ sauce. Using your hands, shape into 4 mini meatloaves.

Line a baking sheet with parchment paper, then line one half with foil leaving extra foil on each side. 

Place the meatloaves on the foil and bring the sides of the foil up to keep the meatloaf juices contained. Brush with remaining BBQ sauce.

Toss the potatoes and onion with vegetable oil and BBQ sauce and place on the parchment side of the pan. Salt and pepper to taste. Bake at 400°F for 25-30 minutes. Serve with a side of veggies. Wrap up the foil and parchment and clean-up is done!

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