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Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

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Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.

Chicken, Pears and Arugula

Chicken, Pears and Arugula

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Yield: 4

Adapted from: NY Times

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

  • 6skin-on, bone-in chicken thighs (2½ to 3 lb)
  • Kosher salt and black pepper
  • ½tsp red-pepper flakes
  • 1tsp cumin
  • 1tsp coriander
  • 1TBS grated fresh ginger from a 2-inch piece
  • 3TBS olive oil
  • 2firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
  • 2TBS raw, unsalted sunflower seeds
  • 2packed cups baby arugula
  • 1lemon, halved
  • ¼cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Heat the oven to 450°F with a rack in the center.

Pat the chicken dry and trim excess fat and skin.

Sprinkle all over with 2 tsp salt, and season with pepper.

In a small bowl, mix the red-pepper flakes, cumin, coriander, ginger and oil.

On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165°F at the thickest part) and the pears are tender, 25 to 30 minutes.

During the last 5 minutes, add the sunflower seeds to the pan.

If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.

Scatter the arugula on top and squeeze the juice of ½ lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using.

Cut the remaining lemon half in quarters and serve.

Chicken Fajitas with Peppers and Onions

Chicken Fajitas with Peppers and Onions

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Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

  • ¼cup freshly squeezed lime juice (from 1 to 2 limes)
  • ¼cup freshly squeezed orange juice (from 1 small orange)
  • 2TBS pickling juice, from a jar of pickled jalapeños (optional)
  • 1TBS ancho chili powder (or chili powder blend)
  • 2tsp dried oregano
  • 1tsp ground cumin
  • ¾tsp salt
  • 3TBS olive oil

For the chicken and vegetables:

  • 1large, red or yellow onion, cut into ¼-inch thick slices
  • 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
  • 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
  • 8-12corn tortillas

For garnish:

  • 1avocado, sliced
  • handful of fresh cilantro leaves
  • 1lime, quartered
  • Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.

Cashew Chicken

Cashew Chicken

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Yield: 4 Servings

adapted from: recipecritic

Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

For the sauce:

  • 6TBS low sodium-soy sauce
  • 1TBS hoisin sauce
  • ¾TBS apple cider vinegar
  • 2TBS honey
  • 1tsp toasted sesame oil
  • ½tsp fresh minced ginger
  • 2cloves garlic minced
  • 2TBS cornstarch
  • ½cup water plus more as needed to thin out sauce

For the chicken and vegetables:

  • 2medium skinless boneless chicken thighs or breasts cut into 1-inch cubes
  • salt and pepper
  • 1½cups broccoli florets
  • 1red bell pepper cut into chunks
  • ½green bell pepper cut into chunks (optional – for extra color)
  • ½red onion cut into narrow wedges (optional)
  • ⅔cup roasted unsalted cashews

Optional garnishes:

  • toasted sesame seeds and chopped green onions


For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F.

Line a half sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, onions, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove pan from oven and drizzle with remaining sauce.

Serve over rice and garnish with green onions and toasted sesame seeds, if desired.

Salmon, Provençal

Salmon, Provençal

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with Fingerling Potatoes & Cherry Tomatoes

Yield: 4

Adapted from: CKBK

Simple cooking from Southeast France is distinguished by fresh flavors and seasonal ingredients. Feel free to use any herbs you have on hand for this recipe, including dried ones. This dish is also wonderful, served at room temperature for an outdoor buffet or a picnic.

  • 1cup cherry tomatoes, preferably a mix of colors
  • 2TBS plus 2 tsp olive oil
  • Kosher salt and freshly ground pepper
  • 4center-cut salmon fillets (about 6 oz each)
  • 2TBS chopped fresh rosemary
  • 2TBS chopped fresh tarragon
  • 1lb fingerling potatoes
  • 1TBS chopped fresh flat-leaf parsley
  • 1TBS fresh lemon juice


Prep:
Set a rack to the top position of the oven and preheat the oven to 450°F.

Line a half sheet pan with a Silpat, foil or parchment paper. If using foil or parchment, spray with cooking spray.

In a small bowl, toss together the cherry tomatoes and 1 tsp of the oil, and season with salt and pepper. Brush the salmon with 1 tsp of the oil and season with the rosemary, tarragon, salt, and pepper. Set it aside.

Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want them to be about the same size.)

In a bowl, toss together the potatoes and the 2 TBS oil.

Start potatoes:
Place, cut side down, on the prepared pan and season with salt and pepper. Roast for 8 minutes, then stir the potatoes.

Roast salmon and tomatoes:
Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst, and the salmon is opaque throughout, 10–15 minutes longer.

Finish and serve:
Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve right away.

Thighs with Cauliflower, Carrots and Onions

Thighs with Cauliflower, Carrots and Onions

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Yield: 4 to 6 Servings

Adapted from: Food52

This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group.

  • cooking oil, for greasing
  • 1large head cauliflower 
  • 2onions
  • 4-6carrots, red, yellow or sweet
  • 5TBS olive oil, divided
  • Kosher salt and fresh pepper, to taste
  • 1TBS whole cumin seeds or ground cumin, see note above
  • 1TBS whole coriander seeds or ground coriander, see note above
  • 2tsp smoked paprika
  • ¼-½tsp cayenne, to suit your heat tolerance
  • 2cloves garlic, minced
  • 6-8boneless, skinless chicken thighs, about 2 lbs.

Special Equipment:

  • Mortar and pestle or spice grinder

Prep:

Preheat the oven to 425ºF and position one rack in the center and another at the top.

Line and oil two half-sheet pans.

Spices:

If you have them, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder. Add to a small bowl and mix with the smoked paprika and cayenne.

Peel and slice carrots into ¼-inch thick diagonal slices.

Peel and half onions. Either slice ¼-inch thick, or cut into ½-inch wedges.

Cut cauliflower into florets, large florets halved or quartered as necessary to bite sized pieces.
Place cauliflower florets, carrots and onion on a half-sheet pan. Season all over with a tsp of kosher salt and pepper to taste, and a large drizzle of olive oil.

Sprinkle half of the spice mixture over the vegetables. Use your hands to toss the vegetables evenly with the oil and spice mix. Transfer pan to the top shelf of the oven and roast for about 15 minutes.

Chicken:

Place chicken thighs in a large bowl. Season generously all over with salt. Add sprinkle on the remaining spice mix, 1-2 TBS of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

Roast:

After the 15 minute roast of the vegetables, remove the half-sheet pan and mix the vegetables. Return to the center rack of the oven.

Lay the chicken thighs on the second half-sheet pan. Roast for 15 minutes—if thighs are large, they may need 5 to 10 minutes more. Thighs should be 185ºF in center of thickest part. Remove the vegetable pan after the second 15 minutes and cover loosely with foil.

Remove the chicken pan from the oven, cover loosely with foil and let rest for 5 to 10 minutes.

The chicken can be served as is, or cut into 1-inch pieces (best for a group), about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the vegetables  and any juice from the chicken pan. Toss everything together.

Meanwhile, stir together the yogurt sauce, warm up some bread, cut the lemons, etc.  Taste and adjust seasoning and squeeze a lemon over everything, if desired.

Note: The cauliflower does not freeze well. Should not be frozen!

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Potato Galette

Potato Galette

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Yield: 4 Servings

Harold McGee / NY Times

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness.

  • 2lb (about 3 medium) potatoes, peeled and sliced very thinly
  • 1TBS olive oil, or as needed
  • freshly ground nutmeg
  • freshly ground black pepper
  • 1TBS minced fresh parsley
  • 1TBS minced garlic
  • salt
  • fresh thyme leaves for garnish (optional, if not using persillade)

Pat potatoes dry if very starchy or moist.

In a sauté pan large enough to fit potato slices in just two layers, spread 1 TBS oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.

Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.

Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.

Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes.

Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl.

To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.