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Chicken Sausage Sheet Pan Supper

Wholefood had mild chicken sausage so we decided to try some since can’t find Davio’s in the stores but we’ll keep looking. I usually just make roasted vegetables but Lyn saw this in the globe so we gave it a try. We only did 1/2 recipe since there are only two of us. Will try again it’s great for what ever you have in the frig for veggies.

A sheet pan is a kit­chen work­horse and your ticket to an easy weeknight. Use it to make a one-dish meal with min­imal prep, lay­ers of fla­vor, and stream­lined cleanup. A typ­ical sheet pan is a sturdy 13-by18-inch rimmed bak­ing sheet, big enough to accom­mod­ate a vari­ety of ingredi­ents. Veget­ables cooked on it at a rel­at­ively high tem­per­at­ure turn crispy on the out­side with con­cen­trated fla­vors. Chicken or tur­key saus­ages are ideal com­pan­ions to the veget­ables, since they cook at about the same time. Give small golden pota­toes a head start in the oven because they take a little longer than everything else. While they roast, prep broc­colini, cherry toma­toes, yel­low bell pep­per, onion, and saus­ages. Make a few shal­low slashes in the saus­age cas­ings so they don’t burst in the oven when they release steam. It’s a col­or­ful meal that hands off most of the work to the oven.

1 pound baby golden pota­toes, halved

¾ tea­spoon Span­ish smoked paprika (pimenton)

Salt and black pep­per, to taste

4 table­spoons olive oil

1 bunch broc­colini, ends trimmed

1 pint cherry toma­toes

1 yel­low bell pep­per, cored, seeded and cut into

1-inch­wide strips

3 spring onions (golf ball-size bulbs), ends trimmed and bulbs quartered, or

1 medium yel­low onion, halved and cut into thick slices

4 chicken or tur­key saus­ages (about 1 pound), such as sweet or hot Italian saus­age

1. Set the oven at 425 degrees. Have on hand a rimmed bak­ing sheet.

2. On the bak­ing sheet, spread the pota­toes in one layer and sprinkle with smoked paprika, a few pinches of salt and black pep­per, and 2 table­spoons of the oil. Toss to coat the pota­toes. Roast them for 15 minutes.

3. Mean­while, in a large bowl, toss the broc­colini, cherry toma­toes, bell pep­per, onions, a pinch each of salt and black pep­per, and the remain­ing 2 table­spoons olive oil.

4. Make shal­low cuts in the saus­ages on both sides in a few places.

5. Remove the pota­toes from the oven. Arrange the saus­ages, broc­colini, cherry toma­toes, bell pep­per, and onions between and around the pota­toes, keep­ing everything in one layer.

6. Return to the oven for 20 minutes, or until the saus­ages are cooked through and a meat ther­mo­meter inser­ted into the thick­est part of a saus­age registers 165 degrees. If the saus­ages have not browned enough, turn on the broiler and let the saus­ages and veget­ables brown for 3 to 4 minutes. (Total roast­ing time is 35 minutes.)

7. Divide the saus­ages and veget­ables among 4 plates.

Quick and Easy Pasta Salad
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Quick and Easy Pasta Salad

This easy pasta salad recipe is flexible based on the ingredients you have in your kitchen or the season. Use a hearty pasta shape with nooks and crannies to hold onto the dressing, like rotini or penne. We love the fresh mozzarella balls and parmesan cheese, which melts into the dressing, and pepperoncini peppers add a tangy kick if you have them on hand.

Pasta Salad

  • 1 pound dried pasta like fusilli, penne, rotini or farfalle
  • 1 cup sliced bell pepper, 1 medium
  • 1 cup thinly sliced zucchini , 1/2 medium
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced green onions, 5 to 6 green onions
  • 1/4 cup sliced pepperoncini or banana peppers, optional
  • 1 cup (4 ounces) halved mixed olives
  • 1 cup (2 ounces) grated parmesan cheese or other hard cheese
  • 1 cup (6 ounces) fresh mozzarella balls, chopped
  • 1/3 cup fresh parsley or basil, optional

Homemade Dressing

  • 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 to 3 tablespoons juice from pepperoncini jar, optional
  • 1/2 cup extra-virgin olive oil

Directions

1Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

2While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

3Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

  • Storing: You can make pasta salad and keep it in the fridge for 3 to 5 days.
  • Make ahead: The extra time allows the flavors of the pasta, veggies, and dressing to meld together. I like making this salad the day before serving. I save a bit of the dressing separately in the fridge. Then, just before serving, I toss in the reserved dressing to refresh the salad.
  • The nutrition facts provided below are estimates.

NUTRITION PER SERVING: Serving Size 1/10 of the salad / Calories 363 / Total Fat 19.1g / Saturated Fat 5.1g / Cholesterol 18.3mg / Sodium 507.1mg / Carbohydrate 36.6g / Dietary Fiber 2.3g / Total Sugars 2g / Protein 11.7g

AUTHOR: Adam GallagherThe full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

Sanoma Salmon Burger
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Sanoma Salmon Burger

We have made this a lot and me not a big fish lover think these are great everytime Lyn makes them.

Air Fryer Pork Tenderloin
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Air Fryer Pork Tenderloin

It’s the juiciest pork tenderloin you’ll ever make!

I’ve wanted to try cooking in air fryer, and this popped up.  I decided to try something different, so I did a search and Pioneer Women recipe. I was kind of BBQ tasting next time I might use smoked paprika.

Ingredients

  • 1 1/2 lb. pork tenderloin Note: mine was a smaller piece so I did not have to cut in half
  • 2 tsp. kosher salt
  • 2 tsp. light brown sugar
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 Tbsp. olive oil

Directions

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.

Potato, Pepper & Broccoli Frittata
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Potato, Pepper & Broccoli Frittata

This is a great anytime meal see recipe link below.

Lyn grabbed a piece before I got a picture of the whole

Potato, Pepper & Broccoli frittata
Walnut and Breadcrumb Spaghetti (No Anchovy)
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Walnut and Breadcrumb Spaghetti (No Anchovy)

Want a quick meal that tastes great with or without the anchovy. I saw similar on Milk Street so I decided to give it a try but I had no anchovy. The pasta was the longest cooking in this recipe.

Ingredients

  • 1 lb (500g) Spaghetti or Linguine
  • ½ cup to 1 cup walnuts, roughly chopped
  • ½ cup panko or rustic breadcrumbs (fresh is best)
  • ½ cup extra virgin olive oil, divided
  • 1-6 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ -½ tsp red pepper flakes (optional, for heat)
  • ½ lemon, zested and juiced (optional)
  • ½ cup grated Parmesan or Pecorino Romano cheese
  • A few chopped sun dried tomatoes (I soaked in the lemon juice)
  • Salt and black pepper to taste
  • Top with some more fresh grated cheese

Instructions

  1. Toast the Walnuts and Breadcrumbs: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and chopped walnuts. Toast, stirring frequently, until the breadcrumbs are golden brown and the walnuts are fragrant (about 3-4 minutes). Remove from the pan and set aside in a small bowl.
  • Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente (usually 1-2 minutes less than the package says).
  • Create the Sauce: In the same skillet used for the nuts, add the remaining olive oil, minced garlic, and red pepper flakes. Sauté over low-medium heat for about 1 minute until the garlic is fragrant but not browned.
  • Combine: Before draining the pasta, reserve about 1 cup of the starchy pasta water. Add the cooked spaghetti directly to the skillet with the garlic oil.
  • Finish the Dish: Add half of the walnut-breadcrumb mixture, the lemon zest/juice (if using), and a splash of pasta water. Toss everything over medium heat, allowing the water and oil to emulsify into a light sauce that coats the pasta. Add more pasta water if it seems dry.
  • Serve: Turn off the heat and stir in the parsley and Parmesan cheese. Top with the remaining toasted walnut-breadcrumb mixture for extra crunch.

Serve: Turn off the heat and stir in the parsley and Parmesan cheese. Top with the remaining toasted walnut-breadcrumb mixture for extra crunch.

Greek-American Lamb Gyros Recipe
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Greek-American Lamb Gyros Recipe

I got turned onto Gyros when i lived in Chicago, thinly sliced meat that was flame broiled on a screwier.

I bought a Gyros pan pictured on left. I’ve done it with chicken and beef and both came out pretty good. The chicken was a killer smelling it while it cooked.

Ingredients

For the Meat:

  • 1 pound ground lamb (Lean is preferred)
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried or 2 tablespoons fresh oregano leaves
  • 1/2 medium onion, cut into 1-inch chunks
  • 1 clove garlic, sliced

For the Yogurt Sauce:

  • 3/4 cup plain, unsweetened yogurt
  • Peeled seeded cucumber, minced
  • 1 clove garlic minced or through press
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons chopped parsley or mint or dill

To Serve:

  • 4 pieces soft, Joseph Greek Style pocketless pita)
  • Chopped fresh tomato
  • Finely sliced onion
  • Cubed peeled seeded cucumber
  • Shredded lettuce

Directions

  1. Combine lamb, salt, pepper, and oregano in a medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to overnight. Meanwhile, place yogurt in a fine-mesh strainer set over a small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F (150°C). Place cold lamb mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth a purée is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
  2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangles about 1 1/2-inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F (68°C) on an instant-read thermometer, about 30 minutes. Allow loaf to rest at room temperature for 15 minutes (or refrigerate for up to a week, see notes).
  3. Meanwhile, make the sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
  4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8 to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2-inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
  5. Spread some sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with paper or foil, and serve. Some places serve with French fry but I’m a traditionalist those go on the side or maybe a Greek salad instead
BBQ Brisket in the Oven
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BBQ Brisket in the Oven

I got a Grass-fed brisket from ButcherBox because Lyn got me a Brisket spice rub for my birthday.

I decide to bypass the liquid smoke and Worcester sauce since the last time I did that it took forever for the smoke aroma to go away. So remember this won’t have that smoked taste unless you use the liquid smoke.

If you are looking for an easy way to make BBQ brisket in the oven but you don’t want to spend all day and night doing it, then this recipe is great !

Ingredients
5 lb Flat cut Beef Brisket Note: I had a 2.5 lbs
1 recipe BBQ Dry Rub
BBQ Sauce
1 tablespoon Liquid Smoke (optional)
1 tablespoon Worcestershire Sauce (optional)

Instructions
1.        Preheat oven to 300 degrees. Note: I did 275 degrees since I had a class at the center so I cooked longer

2.        Liberally season the brisket on all sides with BBQ Dry Rub. The brisket can sit in the fridge overnight to let flavor penetrate (highly suggest), or it can be cooked right away.

3.        Set brisket on a large strip of foil, fat cap up, and add liquid smoke and Worcestershire sauce, then wrap the foil around the brisket, sealing tightly.

4.        Bake in the oven for 3-4 hours, or until the brisket is perfectly tender. The brisket is done when it can be pierced with a fork with little resistance, and the meat separates when the fork is twisted. Note: I did 4 hours because of lower temperature and only half the weight

5.        Remove brisket from oven, unwrap from foil, and turn the broiler on high.

6.        Set brisket under the broiler and broil the fat cap until it begins to crisp. Watch carefully so it does not burn. Note( I also broiled all sides, fat cap longer) to get a good bark on it.

7.        Remove brisket from the oven and paint liberally with BBQ sauce, then set under the broiler again to allow the BBQ sauce to thicken into a jam-like consistency. The sauce will burn quickly, so keep your eye on it.

8.        Note( I also broiled all sides, fat cap longer) to get a good bark on it.

9.        Remove from oven, let brisket rest for 10 minutes and serve

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Quick Stir-Fry Sauce

I’ve used for chicken, beef, or just a big pile of veggies. most recently for stir fried chick tenders and stir fried veggies,

The tenders were left over the veggies frozen.

  • Base: 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
  • Sweet: 1–2 tbsp brown sugar or honey  
  • Aromatics: 2 cloves garlic (minced) and 1 tsp fresh ginger (grated)
  • Thickener: 1 tbsp cornstarch
  • Depth: 1 tsp toasted sesame oil
  • Optional Liquid: 1/4 cup chicken or vegetable broth (if you want more volume) 1  

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Peanut Sauce

(makes about 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons honey, or maple syrup
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed