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Capellini Aglio E Olio

Capellini Aglio E Olio

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Via Toscana Copycat

Roasted garlic, fresh Roma Tomato, Basil, extra-virgin Olive Oil

Yield: 2

Via Toscana ()
  • ½head roasted garlic
  • 8oz capellini
  • 4TBS olive oil
  • 1-2Roma tomatoes, seeded & diced
  • basil, julienned

Optional

  • 110-12 oz chicken breast, boneless, skinless
  • olive oil as needed.
  • salt & pepper
  • parmesan cheese


Cook pasta:
Heat 3-4 quarts water to boiling in a large pot. Season generously with salt when boiling.
Add and cook capellini al dente.
Reserve 1 cup cooking water and drain.

Chicken:
While capellini is cooking, season and sauté the chicken breast in a sauté pan over medium high heat. Remove to plate, covered lightly in foil.

Sauce & finish:
Heat 2 TBS olive oil in the sauté pan over medium heat and add roasted garlic cloves.
Mash garlic and heat for 30 seconds.
Add drained capellini and mix well.
Add 2 TBS reserved cooking water.
Cook and mix well to create an emulsion.
Add diced Roma tomato and mix.
Slice chicken breast on an angle and arrange on top of pasta.
Serve.

Beef Fajitas

Beef Fajitas

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Sheet Pan Dinners

Yield: 4 to 8 Servings

Adapted from: NY Times

Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

For the steak fajita marinade:

  • ½cup soy sauce
  • ½cup fresh lime juice, from 6 to 8 limes
  • ½cup canola or other neutral oil
  • ¼cup packed light brown sugar
  • 2tsp ground cumin seed
  • 2tsp freshly ground black pepper
  • 1TBS chili powder (see note)
  • 3medium cloves garlic, finely minced (about 1 TBS)
  • 2lb trimmed skirt steak (about 1 whole steak, see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

For the fajitas:

  • 1large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1white or yellow onion, cut into ½-inch slices
  • 12–16fresh flour or corn tortillas, hot (see note)
  • 1recipe guacamole, for serving, if desired
  • 1recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate vessel and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.

Broil Steaks: Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a half-sheet pan. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.

If not using a baking steel or stone, flip steaks, and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.

Bake: Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to half-sheet pan. Pour reserved ½ cup of marinade all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.

Finish: Slice steak into thin strips across the grain, then add back to sheet pan with any juices. Return to oven to warm through, if steaks need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.

Serve: immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments, as desired.

Notes

If skirt steak is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it’s different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies.

You can wrap the tortillas tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak and vegetables are finishing up.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Garlic Butter-Roasted Salmon

Garlic Butter-Roasted Salmon

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with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

This one-pan salmon recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

  • 1lb baby Yukon Gold potatoes, halved
  • 2TBS extra-virgin olive oil, divided
  • ¾tsp salt, divided
  • ½tsp ground pepper, divided
  • 12oz asparagus, trimmed
  • 2TBS melted butter
  • 1TBS lemon juice
  • 2cloves garlic, minced
  • 1¼lb salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with salt.

Move the potatoes to one side of the pan.

Place the salmon in the center of the pan, drizzle with the butter mixture.

Spread the asparagus on the empty side of the pan.

Roast until the salmon is just cooked through and the vegetables are tender, 10 to 15 minutes depending on thickness.

Garnish with parsley.

Mediterranean Baked Halibut

Mediterranean Baked Halibut

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with Cherry Tomatoes & Green Beans

Sheet Pan Dinners

Yield: 6 Servings

Adapted from: Mediterranean Dish

Make this easy halibut recipe with green beans and cherry tomatoes in 25 minutes! Baked in a flavorful Mediterranean-style sauce with citrus, olive oil, fresh garlic, and spices.

For the sauce:

  • 2lemons, zest and juice
  • 1cup olive oil
  • 1½TBS freshly minced garlic
  • 2tsp dill weed
  • 1tsp seasoned salt, more for later
  • ½tsp ground black pepper
  • 1tsp dried oregano
  • ½-¾tsp ground coriander

For the fish

  • 1lb fresh green beans
  • 1lb cherry tomatoes
  • 1large yellow onion sliced into half moons
  • 1½lb halibut fillet, slice into 1½-inch pieces

Preheat the oven to 425°F.

In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large, slotted spoon or spatula, transfer the vegetables to a half-sheet pan. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.

Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the half-sheet pan next to the vegetables and pour any remaining sauce on top.

Lightly sprinkle the halibut and vegetables with a little more seasoned salt.

Bake in 425°F heated oven for 15 minutes. Then transfer the half-sheet pan to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.

When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta.

Cook’s tip:

As with any fish, do not overcook halibut. It is ready with it flakes easily. Serve immediately, if it sits too long, halibut will turn a bit dry.

If halibut is not available to you, a different white fish fillet will also work. Cod and sole are two good options. Adjust baking time according to thickness of fish.

Roast Cod

Roast Cod

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with Sweet Peppers and Olives

Sheet Pan Dinners

Yield: 3 to 4 Servings

Adapted from NY Times

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

  • 1small bunch fresh lemon or regular thyme
  • 1½lb fish fillets (cod, haddock)
  • ½tsp fine sea salt, more as needed
  • pepper
  • 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
  • 4½TBS extra-virgin olive oil, more for drizzling
  • ¼cup pitted, sliced black or green olives, or use a combination
  • 1tsp sherry vinegar
  • 1garlic clove, grated
  • 1cup loosely packed Italian parsley leaf, chopped

Heat oven to 400°F. Pull 1 TBS thyme leaves off the bunch and finely chop.

Season Fish:

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Prepare Peppers:

Spread peppers on a half-sheet pan and toss with 1½ TBS oil, ½ tsp salt and the pepper. Top peppers with the remaining thyme sprigs.

First Bake:

Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Second Bake:

Increase oven temperature to 500°F. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is cooked through, 10 to 14 minutes.

Dressing:

Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 TBS olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed.

Serve:

Serve fish and peppers drizzled with vinaigrette.

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Pork Cutlets with Baby Potatoes & Asparagus

Pork Cutlets with Baby Potatoes & Asparagus

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Yield: 4 Servings

A sheet pan meal. This looks good.

  • ¼cup olive oil, divided
  • 3cups diced new potatoes
  • 3cups cut fresh asparagus (1-inch pieces)
  • ¼tsp salt
  • ¼tsp pepper
  • 1large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
  • 2tsp brown sugar
  • 1tsp ground cinnamon
  • ¼tsp ground ginger
  • 4boneless pork loin chops (1 inch thick and about 6 oz each)
  • 2tsp Southwest seasoning

Preheat oven to 425°F. Line a half-sheet pan with foil, brush with 2 tsp olive oil.

In a large bowl, toss potatoes with 1 TBS olive oil. Place in 1 section of prepared half-sheet pan. In same bowl, toss asparagus with 1 TBS olive oil, place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.

In same bowl, toss apple with 1 tsp olive oil. In a small bowl, mix brown sugar, cinnamon and ginger, sprinkle over apples and toss to coat. Transfer to a different section of pan.

Brush pork chops with remaining olive oil, sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.