I just made this and it was great. Also perfect for variations and improvisations. I used boneless chicken thighs and marinated them for about 15 minutes. Also, I added the fig soaking liquid to the vinaigrette before tossing with the veggies. I will definitely make this again!This is a wonderful template for a unique dinner that everyone loves. Myself, husband, 4 year old, and 2 year old all gobbled it up. I did make some changes to make it even more week-night ready.
Everything really worked so well, it'll definitely be a common staple on our meal rotation. Thank you for such a versatile recipe! This is what cooking is all about.Hi Candaceelise: Thanks so much for your sharing your tweaks and for your nice note! So happy that this is going into your meal rotation, too! ; )I made a riff off this using and really loved it. Following some of the other suggestions I did mix of ACV and Balsamic.
It looks so good!!
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Sheet Pan Chicken and Cauliflower Bake Recipe on Food52Nearly three years ago Molly Wizenberg wrote a blog post on Parmesan-roasted cauliflower, a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head of cauliflower florets, a few unpeeled garlic cloves, and a sliced onion with olive oil, salt and a few thyme sprigs. Roast in a hot oven, and after 30 minutes, when everything—the florets, the onions, the garlic—begins caramelizing, sprinkle it with Parmesan and cook until the cheese melts, forming what Molly describes as “lacy, frico-like webs and shards.” Molly offers a few ideas on how to serve the cauliflower, including tossing it with pasta or spooning it into bowls and topping with a fried egg. She also notes you could just eat it, and “call it a meal,” the title of her post. For years, I called it a side dish, and rarely strayed from the recipe. But since discovering the beauty of the sheet pan supper, I used the recipe as a jumping-off point, adding spices to change the flavor, and chicken to make it a more complete meal. The seasonings in my recent variation evoke shawarma, a Middle Eastern street food typically prepared on a vertical rotisserie with lamb or chicken, which cooks for hours. Everything comes together in about the same amount of time as the original recipe, the only additional work being making a spice mix and buying chicken. It’s simple: First, rub the cauliflower and onions with a mix of toasted cumin, coriander, smoked paprika, and cayenne. Roast for 30 minutes, then add boneless, skinless chicken thighs (rubbed in the same spice mix) to the sheet pan, and cook for 10 minutes more. By the end, just as in the original recipe, the cauliflower and onions caramelize, becoming meltingly tender and irresistibly sweet. As the chicken thighs cook, moreover, they release their juices, which seep into the vegetables, making them even tastier. Serve this mix of smoky, spicy chicken and vegetables with naan and a lemony yogurt
Source: Food52 - 🏆 113. / 63 Read more »
Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce Recipe on Food52Even though I cook a lot, I never seem to have enough good weeknight recipes in my arsenal. I came up with this one as a way to have meatballs during the week. The lamb meatballs are boldly flavored, and mixing in a dollop of yogurt keeps them tender. They cook in about 10 minutes under the broiler, then the cauliflower, drizzled with pomegranate molasses to help it caramelize quickly, follows on the same sheet pan and soaks up all of the delicious drippings. A quick mix of yogurt, tahini, and pomegranate molasses serves as the sauce. Low effort; huge reward.
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Sheet-Pan Apple Crisp Recipe on Food52Take a classic apple crisp ingredient list, but bake it in a sheet pan. The result is an ideal fruit-to-streusel ratio, perfect for a crowd.
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Sheet-Pan Pork Chops & Vegetables With Parsley Vinaigrette Recipe on Food52Thick-cut bone-in pork chops deliver the succulence of a larger roast but cook in just 10 to 15 minutes, making them the perfect weeknight treat. These pork chops also stand up great to high heat and assertive flavors, so they’re a natural pairing with hearty root vegetables and a bold vinaigrette. Be sure to use pork chops that measure between 1 and 1 1/2 inches thick for this recipe. Reprinted from “Dinner Illustrated” ©2018 by the Editors of America's Test Kitchen. True
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Sheet-Pan Broccoli & Chorizo Salad With Tortilla Chip Gremolata Recipe on Food52Looking for an unexpected way to dress up a pan of regular-old roasted broccoli? Make this hearty dinner inspired by a taco salad, simple enough to pull off any night of the week. I love everything about it: golden bits of chorizo, crispy-edged broccoli flavored through and through from rendered chorizo fat, and all manner of customizable toppings. (Sliced radishes, cilantro, crumbled cotija, and sour cream are my go-tos.) But my absolutely favorite part—the one thing that’s non-negotiable in my opinion—is the tortilla chip gremolata strewn all over the dish near the end of its roasting time. This take on gremolata—an Italian condiment traditionally made with chopped parsley, garlic, and lemon zest—is a mix of crushed tortilla chips, slivered scallions, chopped cilantro, and lime zest. It adds so much texture and flavor, and honestly makes me question why I haven’t been topping salads with crushed chips for years. A few tips and notes: Like any good sheet-pan salad, this one is totally flexible. Try cauliflower instead of broccoli, or a different style of sausage for the chorizo. For a meatless version, substitute a vegetarian sausage for the chorizo. Or simply omit it and add extra olive oil to coat the broccoli florets, as well as ancho chile powder, Mexican oregano, and/or paprika to amp up the spicy flavor. As for other accoutrements, guacamole or sliced avocado would be lovely, as would corn salsa, cheddar cheese, or pico de gallo. Speaking from experience, when it comes to the gremolata, any type of tortilla chips will do—but I particularly like the “hint of lime” variety you can buy from the store. Also speaking from experience, since you’ll have a bag of chips open anyway, there’s absolutely no shame in serving a few extras on the side.
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This Simple Method for Folding a Fitted Sheet Is GeniusThis Video Shows You How to Properly Fold a Fitted Sheet
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