Browsed by
Category: Vegetables

Shrimp Boil

Shrimp Boil

Comments 0 Comment

Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

Comments 0 Comment

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.

Thighs with Cauliflower, Carrots and Onions

Thighs with Cauliflower, Carrots and Onions

Comments 0 Comment

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!