Sweet Potato Sheet Pan Chicken

Sweet Potato Sheet Pan ChickenIt’s The Sheet
I have been a little obsessed by sheet pan cooking lately. What is sheet pan cooking? you may ask. It’s basically a one-pot meal for the oven. Everything is cooked together on the sheet pan. Cuts down on time and dishes! The best part is the cooking everything on a sheet pan—it makes it easy to enjoy the roasted flavors of the fall.

To be fair, it can take a couple of times making a sheet pan recipe to get it exactly right. Sometimes the chicken you are using can release a little too much liquid and make everything a little soggy (though still tasty).

With a little online research, you can find an amazing number of recipes for sheet pan dinners. Or, if you really want to commit you can order this lovely cookbook Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven.  And, go nuts!

My most recent sheet pan discovery is this recipe for Sweet Potato Sheet Pan Chicken. My husband went wild for it. It’s a perfect mid-week meal.

And, if I could offer one piece of advice, no matter what recipe you are making, line your sheet pan with heavy-duty foil before putting everything on it. You will thank yourself when you are too stuffed to clean up….

Sweet Potato Sheet Pan Chicken
Yields 4 servings
Adapted from NY Times Cooking

Ingredients
3 tablespoons apple cider vinegar
1 ½ teaspoon honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon smoked paprika (pimenton)
1/8 teaspoon cayenne
Chopped fresh Italian parsley

Directions
Prepare the garnish
In a small, shallow bowl, mix together vinegar and honey. Add in half the red onion, a pinch of salt, and stir. Toss the mixture occasionally as the chicken cooks.

Prepare the marinade
In a large bowl, mix together 1 teaspoon salt, garlic, coriander, and black pepper. Add chicken to the bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 ºF.

Prepare the vegetables
In a large bowl, toss together 2 tablespoons of the oil, the sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, and cayenne. Spread the vegetables out on a rimmed baking sheet lined with foil.

Prepare the chicken
Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. The chicken should rest directly on the baking sheet to cook properly.

Roast your dinner
Roast for 15 minutes at 425 ºF. Then remove the pan from the oven and raise the heat to 450 ºF.

Using a wide spatula, flip vegetables over, but not the chicken. Roast until chicken is cooked through, 15 to 20 minutes longer.

Serve
To serve, top the chicken and vegetables with a spoonful of the onion-vinegar mixture and sprinkle with chopped parsley.

Spiced Pumpkin Scones with Cream Cheese Frosting

Spiced Pumpkin Scones with Cream Cheese FrostingSpice is Nice
The other day I was doing my grocery shopping, filling up my cart with the usual this and that, when I noticed something strange. I was purchasing the same general items…bagels, cereal, coffee creamer…but when I looked in the cart I froze. It had happened again….

As September turns in to October you notice that the air smells different—and it’s not just a change in the weather or the fog rolling back in. There is a hint of spicy sweetness in the air that tickles your nose and makes you long for cozy sweaters, falling leaves, and warm fires. For many, there are no adverse reactions to this autumnal aroma. But for others, like myself, you can find yourself making unexpected stops for a grande latte or worse, you notice that you have filled your shopping cart with multiple items with the same theme. You can try to fight it but resistance is futile.

My friends, it is the Revenge of the Pumpkin Spice. 😱

All kidding aside, I am one of those people who does like pumpkin spice (though I draw the line at candles and dog treats). My son’s love of The Spice is even worse.

If I have one complaint it is that some of the products’ flavor tastes way to fake. So, to combat the fake pumpkin spice, I load up on the organic canned pumpkin and make things like this recipe for Pumpkin Spice Scones or some straight up pumpkin bread. I have included the ingredients for my cream cheese frosting in case you wanna go crazy-decadent.

Happy Pumpkin Spice Season!

Spiced Pumpkin Scones with Cream Cheese Frosting
Adapted from King Arthur Flour
Yields 12 scones Read more…

Lamb Shanks Osso Buco

Lamb Shanks Osso BucoFall Foodie
The recent cooler weather has put me in the mood to do some actual cooking. There is something about the fog rolling in and the leaves floating to the ground that makes me want to pull my Dutch oven out and do some serious braising. This is how I found myself with a big pile of vegetables and some beautiful lamb shanks.

If you have never had lamb shanks you are missing out. These slow-cooked beauties will melt in your mouth when prepared correctly. And, they are relatively inexpensive. The one drawback is that they do take some time to cook. So, this would definitely be a weekend meal. However, if you have an Instant Pot, you could make this magic in a much shorter amount of time.

There are two recipes I generally use for making lamb shanks. The first one has a lighter Provençal flavor and is made with small white beans. The lamb shanks melt away from the bone and the beans soak up the flavor of the lamb and the vegetables they are cooked with. The second recipe is probably my favorite of the two and has more of a traditional Osso Buco flavor. It’s fantastic when served with a creamy risotto or a serving of nutty farro on the side or for the truly decadent, mashed potatoes…and it’s even better the next day!

If you’re feeling in the braising mood this weekend, give this a try.

Lamb Shanks Osso Buco
Yields 4 to 6 servings Read more…

Morning Dash Muffins

Morning Dash MuffinsLet’s Grab Breakfast
Breakfast is the most important meal of the day, they say. This works for me because I am a lover of all things breakfast. I have no issue with eating foods that would normally be served between the hours of six and eleven at any other time of day. If I am at a diner that serves breakfast all day you bet your biscuits there will be hash browns and eggs in my future.

I would love to actually have what I consider to be a legit breakfast every morning but that’s just not feasible. The truth is I have become a grab and go breakfast eater. That means whatever I am eating can’t involve turning on the stove or oven. That also means that more often than not, my breakfast comes in handheld forms like a muffin, bread, roll, or bagel—most of which are not the best choices from a health standpoint. They say an apple a day…not a croissant a day!

Lately, I have been trying to make muffins that are more than just a sweet start to the morning. I made this recipe last Saturday to have on hand as a quick meal since we had an early start on Sunday morning. And, I am happy that I did. I sat in my folding chair, sipped coffee, and enjoyed my muffin while totally content watching soccer.

These are muffins that you can play with. The original version called for raisins which I switched out for dried cranberries as those are more acceptable to some in my household. Next time I make them I might swap out some of the flour for a little protein powder just to kick it up a notch.

Morning Dash Muffins
Adapted from NY Times
Yields 12 muffins Read more…

Granola

GranolaYell O!
My nephew is moving into his college dorm today…and the fact that I just typed those words is blowing my mind. It seems like yesterday that he was obsessed with Thomas the Tank Engine. Now he is staring Psyche 101 in the face.

For all of my disbelief and other emotions, what I am most surprised about feeling is jealousy. Or maybe that’s too strong of a word.

See, my nephew is starting the same college that my sister and attended (he has good taste). And, the college years were some of the best years of my life. I would love to go back to those carefree days. I learned so much during those four years—mostly about life in general instead of academics. My parent’s advice to both my sister and I before we started college was “Don’t let your education interfere with your education” and I took that to heart. Sometimes to the extreme! I mean I did actually graduate, just not with a 4.0.

Of course the old adage You can’t go home again rings true especially in this instance. If I went back knowing what I know now, my experience would be totally different. However, that doesn’t stop me from reliving those good times (and the bad) and wanting just a little taste of that life again. So, I’m heading back for Homecoming in November. Save me a spot at Rennie’s!

In the meantime, I am looking forward to experiencing college life through my nephew’s eyes. I also plan to make sure he remembers us back here at home (I always had a problem remembering to call…) You should know that there will be regular care packages which will always include his favorite granola. I have posted it before because I make him a huge batch every Christmas. But, now it will serve as a reminder of home and of how proud we are of the man he has become. Good luck Noodle! And Go Ducks!

Granola
Adapted from Alton Brown and The Food Network
Yields 6 servings

I have found the best way to get nice, big chunks in my granola is to use 1/2 natural maple syrup, and 1/2 commercial syrup (such as Log Cabin). But, if you are a purist, go ahead and use only the pure maple syrup. You just won’t get the nice, big chunks in your granola.  Read more…