Sheet Pan Chicken Dinner

      

Sheet Pan Chicken Dinner

A favorite go-tos for weeknights is any kind of meal where we can put everything on a sheet pan and roast it in the oven! 

Ingredients:
4 boneless, skinless chicken thighs
1-2 TB. olive oil (they use extra virgin)
1 bag (1 lb.) Yukon Gold fingerling potatoes
1 package (1 lb.) cauliflower florets (we used half cauliflower half green beans)
1/2-1 tsp. Penzy Spice "Mural of Flavor", to taste
2 tsp. Penzy Spice "Smoked Spanish Style Paprika
1/4-1 tsp. Penzy Spice "Granulated Garlic Powder", to taste
1/4-1 tsp. salt, to taste
1/4-1 tsp. freshly ground pepper, to taste
Directions:
Preheat oven to 425°. 

Brush chicken thighs on both sides with olive oil and place in the center of your sheet pan with a little space in between so that they brown on the edges. Sprinkle with smoked paprika, mural of flavor,  garlic powder, salt and pepper. 

Cut fingerling potatoes in half length-wise and put in a large zip-top plastic bag with 1 tablespoon olive oil, 1 teaspoon smoked paprika, garlic powder, salt and pepper to taste. Shake until well coated with the olive oil and spices then arrange on the sheet pan, spread out around the chicken thighs. 

Put sheet pan in the oven and roast for 10 minutes while you prep the cauliflower florets. You can use the same plastic bag for the cauliflower florets with another 2 teaspoons of olive oil, salt and pepper, unless you don't want smoked paprika to flavor everything, otherwise use a different plastic bag. We happen to love it because everything it touches has a different flavor! 

After 10 minutes, carefully pull out oven rack and spoon the cauliflower florets around the chicken thighs with the potatoes. Roast another 15-20 minutes or until potatoes and cauliflower are a little browned and crispy on the outside and chicken thighs reach an internal temperature of 165°.
Prep. time: 10 minutes  Cooking time: 30 minutes   Serves: 2-4

Cooks Notes
You can substitute fresh Brussels sprouts, whole green beans, or asparagus for the cauliflower. Just use a fresh bag, 2 teaspoons of olive oil, salt and pepper, and herbs of your choice. We love to use about 1 teaspoon dill weed for the green beans!

Cauliflower Stem And Leaf Fritters With Garlicky Yogurt Dip

Cauliflower Stem And Leaf 

Fritters With Garlicky Yogurt Dip

Cauliflower stems and their mustardy green leaves are usually composted without much thought, but they should be used up as they’re just as delicious as the florets! The trimmed stem, separated from the florets and leaves, doesn’t need any special preparation, just a quick wash with water to remove any grit from the field.
Makes 14 fritters
Ingredients:
Yogurt Dip:
¾ cup (175 mL) 2% Greek yogurt
½ small clove garlic, finely grated
Salt to taste
Extra virgin olive oil and sumac for garnish
Fritters:
2 cups (500 mL) coarsely grated cauliflower florets
¾ cup (175 mL) coarsely grated cauliflower stem, base trimmed and discarded, from about 1 cauliflower
1 tsp (5 mL) salt, divided
¼ cup (60 mL) finely chopped cauliflower leaves, fibrous ribs removed and discarded, from about 1 cauliflower
2 medium shallots, finely chopped
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) turmeric
Freshly ground pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions:
For the dip, combine yogurt with garlic in a small serving bowl. Season with salt. Cover and refrigerate until ready to serve.

For the fritters, add grated cauliflower florets and stems and ½ tsp (2 mL) salt to a medium bowl. Toss until well combined. Let stand to draw out some of the moisture, 10 minutes. Transfer to a clean kitchen towel. Wring out cauliflower to get rid of as much liquid as possible. Return to bowl, then add leaves and shallots. Using a fork, stir until mixture is fully combined. Set aside.

Whisk eggs with flour, coriander, turmeric and remaining ½ tsp (2 mL) salt in a medium bowl until smooth. Season with fresh pepper. Fold in cauliflower mixture until fully combined.

Heat a large skillet over medium-high heat. Pour in enough oil to come ½ inch (1 cm) up side of the skillet. When oil is hot, carefully spoon 2-tbsp (30-mL) portions of cauliflower mixture into oil, lightly flattening tops with a spatula. Fry in batches until golden, about 2 minutes per side. Transfer cooked fritters to a cooling rack. Repeat to use up cauliflower mixture.

Garnish yogurt mixture with olive oil and sumac. Serve with hot fritters and lemon wedges. Makes 14 fritters

Mashed Potatoes And Loaded Mashed Potatoes ~ Instant Pot

Ingredients:

2 pounds peeled Russet potatoes, quartered
3 cups water
1/2 teaspoon kosher salt
1/3 cup low-fat 1% buttermilk
1/4 cup light sour cream, I prefer Breakstone’s
2 tablespoons whipped butter
1 teaspoon kosher salt
Fresh black pepper, to taste
Chopped chives or parsley, for garnish

Directions:

Add potatoes to the instant pot and pour enough water to just cover, season with salt.

Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.

Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.

Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.

Serve garnished with chopped chives or parsley.and 

Loaded Mashed Potatoes

Ingredients:
4 slices center cut bacon
6 cups about 24 oz cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar

Directions:

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don't own a hand blender, a regular blender would work fine as well.

Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.

Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.