Crispy Sheet Pan Chicken with Sweet Potatoes, Cabbage, Lime & Hot Honey Drizzle

 

By Suzie Middleton, from Cook the Vineyard

This meal-in-one recipe is a winter variation on my recipe for Crispy Sheet Pan Chicken with Honeynut Squash and Hot Honey Drizzle. Conveniently, slim sweet potato halves (like halved honeynuts) cook in about the same amount of time as chicken thighs do in a 425°F oven. In this recipe, wedges of cabbage sneak on to the sheet tray, too, along with a few grape tomatoes. The cabbage cooks perfectly – tender all the way through but browned and crispy on the edges. A good squeeze of lime and a generous drizzle of hot honey is all the finishing “sauce” you need. Garnish with a few peas.

You can make your own hot honey (heat honey with chili flakes or a small amount of chili crisp) or buy your favorite brand. We like Mike’s Hot Honey Original. You could also substitute balsamic glaze or apple cider syrup for the hot honey. Serve everything on fresh greens if you like.

Serves 2 (two chicken thighs each) or 4 (one chicken thigh each)

Ingredients

• Extra-virgin olive oil or grapeseed oil
• 1/3 cup all-purpose flour
• 1 ½ teaspoons smoked paprika
• 2 to 3 teaspoons fresh thyme leaves (more for garnish if you like), lightly chopped
• 4 skin-on, bone-in chicken thighs (about 1 3/4 pounds)
• Kosher salt
• Pepper
• Olive or vegetable oil
• 2 slim sweet potatoes (about 8 ounces each), cut in half lengthwise (do not peel)
• ½ small green cabbage, cut into 4 wedges (cut in a radial style, so that each piece is held together by a bit of stem)
• 12 to 14 large grape tomatoes, cut in half
• 1/3 cup frozen peas, thawed (optional)
• 4 large lime wedges
• 2 to 3 ounces hot honey

 Instructions:

1. Heat the oven to 425°F.

2. Cover a heavy-duty rimmed sheet pan (13” x 18”) with parchment paper. (For easiest clean-up, cover pan with foil first.) Rub the parchment with a little olive oil.

3. Combine the flour, 1 teaspoon of the smoked paprika, and 1 teaspoon of the thyme leaves in a mixing bowl.

4. Season the chicken thighs with salt and pepper on both sides and dredge each one thoroughly in the flour mixture, shaking off excess. Arrange the chicken thighs, evenly spaced apart, in one area or at one end of the sheet pan.

5. Rub or brush a small amount of oil on both sides of the sweet potatoes. Season the flesh side with salt, ¼ teaspoon smoked paprika, and 1/2 to 3/4 teaspoon thyme. Arrange, cut-side-down, in one area or at one end of the sheet pan.

6. Arrange the cabbage wedges in the remaining free area on the sheet pan. Drizzle or brush them thoroughly with oil. Season with salt and remaining ¼ teaspoon smoked paprika. Sprinkle a few thyme leaves over them.

7. Toss the tomatoes in a small amount of oil and salt and arrange, cut side-up, anywhere you can find a spot for them.

8. Roast for 45 to 50 minutes, or until the chicken is crisp and cooked through (at least 165 degrees), the sweet potatoes are tender and lightly caramelized on the cut side, and the cabbage is tender with browned edges.

9. If including peas, microwave them for a few seconds in a small amount of water. Warm the hot honey gently in a saucepan.

10. Arrange the chicken, sweet potatoes and cabbage on a serving platter or individual plates (with or without greens). Add lime wedges. Spoon the roasted tomatoes and the peas overall and drizzle with hot honey.

Moroccan Spiced Chickpea Salad

Ingredients:

• 3 cans chickpeas, rinsed and dried
• 1/2 cup red onion, diced
• 1/2 cup apple, diced
• 1/2 cup mint, chopped
• 1/2 cup cilantro, chopped
• 1/3 cup red pepper, diced
• 1 cup dried cranberries and/or raisins
• 1 lemon, zested and juiced
• 3 tbs red wine vinegar
• 1 tbs honey
• 2 tsp salt
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp curry powder
• 1 tsp olive oil

Directions:

• Mix everything together in a large bowl. Store for up to 5 days in the refrigerator.

Eggplant Frico - low carb snack

 https://www.facebook.com/reel/925699680027454

Ingredients:

• 1 eggplant sliced into ½ inch thick circles
• ½ tbsp of salt (approximately)
• 1 tbsp olive oil
• 1 rounded tbsp of grated Parmigiano Reggiano per eggplant slice
• 1 rounded tbsp sauce per slice
• 1 tbsp shredded mozzarella per eggplant slice
• 1 piece of basil per eggplant slice

Roasting the Eggplant:

• Preheat oven to 400°F
• Generously salt the sliced eggplant and let sit for 15-30 minutes
• Using a paper towel, wipe the "sweat" and most of the salt from the eggplant and place on a parchment lined baking sheet
• Brush with olive oil and roast for 30 minutes

Making the Frico:

• Preheat oven to 400°F
• Line a separate baking sheet with a silicon mat or parchment paper
• Create small mounds of grated Parmigiano Reggiano. Spread them out as shown
• Bake for only 2 minutes
• Remove from oven and quickly top with roasted eggplant, sauce, basil and shredded mozzarella
• Return to oven and bake until the cheese is crispy! Let cool before eating

Oregano Paprika Chicken Breast

Whether air frying or baking, it's the seasoning mix that makes this a standout.  It's just the right blend, perfectly balanced with tons of flavor.  This recipe calls for air frying, but you can just follow cooking guidelines for baking in the oven instead.

• Prep Time: 10 minutes, Cook Time: 20 minutes 
• Servings: 2 
• Author: Platings and Pairings

This foolproof recipe makes flavorful and tender air fryer chicken breasts every time, seasoned with herbs and spices.

Ingredients

• 1 Tablespoon olive oil
• 2 chicken breasts boneless and skinless
• 1/2 teaspoon kosher salt *
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

*If using Diamond Kosher Salt, increase the amount of salt used to 1 teaspoon to account for the fact that it has 50% less sodium than other salt brands. 

Instructions

• In a small bowl, combine the salt, spices, and oil to create a paste. Coat the chicken breasts with the paste.
• Place in the air fryer basket and cook at 370 degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160 degrees.  (The internal temp for cooked chicken should be 165 degrees, so stop cooking at 160 degrees and the center will continue to cook while it sits.)
• Tent the chicken with tin foil and allow to rest for 5 minutes before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 845mg | Potassium: 870mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

Crunchy Sesame Tofu Salad

 This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.

Ingredients 

Sesame Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 ½ tbsp sesame seeds
• ½ tsp garlic powder

Orange Sesame Dressing

• ½ cup freshly squeezed orange juice
• ¼ cup avocado oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp smooth dijon mustard, or yellow mustard
• 1 tbsp agave nectar
• ½ tsp sea salt

Salad

• 1 cup shelled edamame, also called mukimame
• 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
• 2 carrots, shredded
• 1 red bell pepper, stem and seeds removed, thinly sliced
• ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
• Salt, to taste
• 2 tbsp sesame seeds, for garnish

Instructions 

Sesame Tofu

• Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
• Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
• To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
• To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Orange Dressing

• While the tofu air fries or bakes, place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Salad

• In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
• Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
• Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
• Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Notes

Storage Directions

• Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through. 

Recipe Pro-Tips

• Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture, whether you bake or air fry it. 
• Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
• Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture. 
• Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor. 
• Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
• Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
• Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making. 

Lemony red lentil soup

https://www.elizabethrider.com/red-lentil-soup/

Crockpot Beef Stew

Servings: 4 (1.25 cups each)

Prep: 15 min

Cook: 4 hours hrs 15 min on high, or 8 hours on low

Total:  4 hours hrs 30 min or 8 hours 30 min

 Ingredients

• 1 lbs. red potatoes, diced ($2.40)
• 0.5 yellow onion, diced ($0.37)
• 1.5 carrots, sliced ($0.44)
• 2 stalks celery, sliced ($0.44)
• 2 cloves garlic, minced ($0.32)
• 0.75 lbs. beef stew meat ($11.24)
• 1 Tbsp all-purpose flour ($0.03)
• 0.13 tsp salt ($0.02)
• 0.13 tsp Freshly cracked black pepper ($0.02)
• 1 Tbsp cooking oil ($0.08)
• 1 cups beef broth ($0.27)
• 1 Tbsp Dijon mustard ($0.13)
• 0.5 Tbsp Worcestershire sauce ($0.06)
• 0.5 Tbsp soy sauce ($0.06)
• 0.75 tsp brown sugar ($0.02)
• 0.75 tsp dried rosemary ($0.15)
• 0.75 tsp dried thyme ($0.15)

1. Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five-quart slow cooker.
2. Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
3. Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
4. Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
5. Pour the broth over the ingredients in the slow cooker and everything a good stir.
6. Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
7. After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

Chicken Cacciatore

This dish has roots back in the Renaissance, when people hunted for food and only the wealthy could enjoy chicken. This is good when made with a whole chicken, but I prefer it made only with drumsticks and thighs. It can be made well in advance, and will reheat and remain moist. It is great with polenta or pasta, but I love it with a chunk of crusty semolina bread.   SERVES 6

Ingredients:

• 1/4 cup dried porcini mushrooms, soaked in hot water, then finely chopped, liquid reserved

• One 41/2-to-5-pound chicken, cut into 14 pieces (see note) 2

• 1/2 teaspoons kosher salt Vegetable oil, for browning the chicken

• 2 tablespoons extra-virgin olive oil

• 2 medium onions, cut in eighths, attached at the root end

• 3 stalks celery, sliced into 1/2-inch pieces on the bias 

• 1 cup dry white wine 

• 1 sprig fresh rosemary 

• 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand 

• 4 cups sliced mixed mushrooms (cremini, button, shiitake) 

• 3 red, yellow, or orange bell peppers, cut into 1/2-inch strips 

• 2 teaspoons dried oregano

Instructions:

1. Season the chicken all over with 1/2 teaspoon salt. 

2. Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan, over medium heat. When the oil is hot, brown the chicken all over in batches, about 2 to 3 minutes per side. Remove the chicken to a plate. Discard the vegetable oil.

3. Add the olive oil to the pot, and bring to medium-high heat. When the oil is hot, add the vegetables. Cook, stirring occasionally, until the onions and celery are caramelized on the edges, about 5 minutes. 

4. Put the chicken back in the pot, and pour in the white wine. Drop in the rosemary. Boil until the wine is reduced by half, then add the chopped porcini and the soaking liquid, omitting any gritty residue in the soaking liquid. 

5. Once the liquid returns to a boil, add the tomatoes. Rinse out the can with 1 cup hot water and add that as well. Bring to a boil, and simmer to let the sauce come together, about 5 minutes.

6. Pour in the sliced mushrooms, bell peppers, oregano, and the remaining 2 teaspoons of salt. Cover, bring to a simmer, and cook until the vegetables have begun to soften, about 10 minutes. 

7. Uncover, and cook until the sauce has reduced and the chicken is tender, about 15 to 20 minutes more.

NOTE 

The chicken gets cut up as follows: two wings, two thighs, two drumsticks, back in two pieces, breast halves in three pieces each.

pg. 242 LIDIA'S ITALY IN AMERICA 

Pan Seared Parmesan Crusted Chicken

Thin chicken breasts are coated in Parmesan, egg, and bread crumbs, and pan-seared until crispy! Kids love it and so do the adults.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 mins

 Course: Main Course Cuisine: American; Keyword: pan-seared chicken, parmesan crusted chicken, skillet chicken 

Servings: 4

 Ingredients

• 1 egg
• salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian Seasoning
• 1 cup Parmesan cheese, (grated or shredded)
• ½ cup bread crumbs
• ¼ cup flour
• 1 lb chicken breasts, (thin, 4 pieces)
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly. 
2. The second bowl is for the parmesan, bread crumbs, and flour.
3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and ADD olive oil on medium-high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.

SERVE immediately.

 

Full recipe on whatsinthepan.com

chicken orange sesame salad

Ingredients:  

1. 2 large Chicken Breast Cubed
2. 5 cups Green Cabbage Shredded
3. 2 Oranges Segmented
4. 1 Avocado Diced
5. 1 cup Green Onions Sliced thin
6. 1/4 cup Cilantro Chopped
7. 1 tsp Kosher Salt
8. 1 tsp Black Pepper
9. 1 tsp Garlic Powder
10. 1 tsp Onion Powder
11. 1/4 cup Slivered Almonds Toasted
12. 2 tbsp Sesame Seeds Toasted
13. 2 tbsp Olive oil

For the Dressing

• 1/2 cup Sesame oil
• 1/4 cup Maple Syrup
• 1/3 cup Soy Sauce
• 3 tbsp Rice Wine Vinegar
• 3 tbsp Grated Ginger
• 1 Orange Zested
• 1 tbsp Orange Juice

Instructions: 

1. Into a large bowl, add 2 diced up chicken breasts. Into the same bowl add 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of kosher salt and 1 tsp of black pepper. Mix well.
2. Place a large non-stick frying pan over medium heat. Add in 2 tbsp of olive oil and once heated, drop in your chicken. Cook for 8-10 or until all your chicken is golden brown and fully cooked. Remove from heat and set aside.
3. Next up let's make the dressing. Into a mixing bowl add ½ cup of sesame oil, ¼ cup maple syrup, ⅓ cup soy sauce, 3 tbsp rice wine vinegar, 3 tbsp grated ginger, 1 orange zested and 1 tbsp of orange juice. Give that a mix and set aside.
4. Into a large salad bowl, add 5 cups of thinly shredded green cabbage, your cooked chicken, 2 segmented oranges, 1 diced avocado, 1 cup of sliced green onions, ¼ cup of chopped cilantro along with ½ cup of toasted slivered almonds and 2 tbsp of  toasted sesame seeds. (Reserve some almonds & sesame seeds for garnish.)
5. Add in your dressing and toss well. Garnish with more toasted almonds and sesame seeds.

Full recipe on Andy's East Coast Kitchen

Coconut Martini

Do a little prep in advance to kick things up to the fine martini level! 

At least 15 minutes ahead of time, toast some coconut for the rim.  Then, prep the glass, rolling the rim in some honey, then in the toasted coconut.

Cream of coconut has a thick, fatty layer on top, with a thin liquid below. Spend some time mixing this well before adding it to the shaker.

Ingredients 

1 1/2 ounces vanilla vodka*

1 oz coconut rum 

1/2 ounce cream of coconut 

Splash of pineapple juice

* If no vanilla vodka is on hand, simply add some vanilla extract to regular vodka.  

Pour ingredients over ice in a shaker. Shake for the internationally recognized shaking time, then pour into the martini glass through a strainer.

Potlatch Seasoning

Potlatch Seasoning Blend

Potlatch Seasoning Blend is a great all-purpose spicy seasoning for fish, especially salmon. This mix works equally well with chicken, pork, and vegetables. Easy to make with pantry spices.

Prep Time: 5minutes mins

Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• ½ teaspoon celery salt
• ½ teaspoon cumin

Instructions

• Combine all ingredients in a resealable jar, shake well to combine.
• Store in a cool dry place for up to 3 months.

Notes

• If you are salt sensitive then add everything together and add as much salt as desired
• Well sealed, the spice mixture keeps for about 3 months
• This recipe can be doubled, tripled, and quadrupled

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7593mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

Perfect Margarita

 ingredients

1 serving

1.5 oz Tequila

1 oz Citrónge Orange Liqueur

.75 oz Fresh lime juice

.25 oz Simple syrup

+ Lime wedge for garnish

+ Kosher salt (optional)

how to make

Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.

Strain onto fresh ice in a rocks glass and garnish with a lime wedge.

Optionally, salt half the rim of the glass with kosher salt