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…

Mac & Cheese Two Ways

Mac & Cheese Two WaysDinner Dilemma
When I am stressed, I look towards comfort and comfort foods—carbs mainly. That could be potatoes, bread, or even pasta with cheese, But, carb-filled comfort food is what I crave. The problem is that it isn’t really good for you. Most of the really good stuff is fairly non-healthy so it makes it pretty hard to be good to your body while soothing the soul.

This past week has been a series of late meetings, double bookings, surprise practices, and the always well-timed Back to School Night. Finding the time for a legit dinner has been hard. Sure, there’s always Door Dash or picking something up on the way home. But I can’t do that two nights in a row without getting cranky. I need to have a “real” meal.

My other dilemma is that the weather has been cool enough that I want the kinds of things I would normally be making in November like stews and heartier fare. How to create the comfort of slow-cooked food and be able to make it in the spare minutes between meetings, practice, and Algebra I? Most of my favorites like this Shepherd’s Pie will take an hour or more to make. Except for pasta. Pasta is quick. But, I can’t have that night after night. I’m high maintenance that way.

Yes, I could always throw some steaks on the grill. But to be honest, with summer ending I’m getting kind of tired of the grilled stuff. I’m ready to roast.

I don’t think anything is really going to make me happy…except for the whining. Sometimes letting your inner 3-year-old out to play can be cathartic (if not annoying to those around you). It can also be exhausting which is why tonight, we’re going with mac and cheese and a salad because I just can’t adult anymore today…

If I am really lucky, I will convince my daughter to make it after soccer.

Mac & Cheese Two Ways
Adapted from Ree Drummond and the Food Network
Yields 6 servings

This recipe is delicious two ways, either as baked macaroni, or a creamy, stovetop macaroni. Your choice, depending upon how your day is going. (It takes an extra 20 to 25 minutes to bake, and it is definitely worth it on a good day!)

And, to make basic Mac & Cheese a bit more fun, you can consider frying up some bacon and caramelizing a white onion for toppers. Just get them started before you put the water on to boil, and things should all come together at the right time. You can place them in separate bowls on the table along with some chopped chives or other herbs, and people can top their Mac & Cheese as they wish.  Read more…

Amy’s White Chicken Chili

Amy's White Chicken ChiliBack to Reality
It happens every time we go on vacation. Usually, the day before we are supposed to head home, my husband starts professing our need to eat better when we return to undo any of the caloric damage we have done while sipping Mai Tais and eating hula pie. Of course, this same conversation occurs after the holidays as well. It’s kind of a running theme. (But, I digress.)

Since returning from vacation, I have been trying hard to lighten up our meals–which has been more challenging than normal due to crazy sports schedules and the recent addition of braces for one of my sons. While he would love it, the last thing the dude wants to chew right now is a steak. Pasta is an obvious choice but my beloved and I are trying to cut back the carbs. Finding common ground ain’t easy. Plus, it’s still raining and grilling in the rain is not my idea of fun…

Last Friday I roasted two chickens ‘cause chicken is a good, lighter choice. (Full disclosure, I did make mashed potatoes for the boys. I may have had a bite.). Since my husband and daughter were away at a volleyball tournament, the boys and I were only able to get through one of the chickens which meant I needed to do something with the other. I chose to make this White Chicken Chili.

It’s surprisingly not bad for you! And, since April has been noticeably chilly, a nice and warming bowl after a day of work is a good thing. Bonus, using the pre-cooked chicken means it’s pretty easy to eat for the metal mouths….

Amy’s White Chicken Chili
Yields 6 to 8 servings

This is easy enough to prepare on a weeknight if you are starting with pre-cooked chicken.  I like to serve it up in individual bowls with a choice of toppings for everyone to choose from. Feel free to experiment with your own ideas. Read more…