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 Yes, I enjoy a delicious sheet pan meal. With less dishes for clean up and a meal that comes together quickly, what’s not to love. Last night I prepared yet another Melissa Clark recipe from her column “A Good Appetite,” from The New York Times, on Wednesday, October 26th, Roasted Chicken with Crispy Mushrooms.
For this recipe you’ll need, boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, fresh garlic, fresh thyme, extra-virgin olive oil, 12 ounces mushrooms (oyster, maitake, shiitake or cremini), small red onion, fresh tarragon (can use marjoram or sage), dry (fino) sherry (or dry vermouth or ½ tbsp. of lime juice and ½ tbsp. orange juice) and unsalted butter.  As someone who’s up at 5 AM, some days by 4 PM I’m running out of steam. Last Wednesday in the food section of The New York Times, Melissa Clark had a wonderful recipe for One-Pan Shrimp Scampi with Crispy Gnocchi and it takes just 25 minutes to prepare!
I have several recipes from The Times that uses shelf-stable potato gnocchi. I tried Wegman’s store brand; it holds up and works well in recipes. Besides the gnocchi you’ll need extra-virgin olive oil, unsalted butter, fresh garlic, dry white wine, kosher salt (Diamond Crystal), freshly ground black pepper, red pepper flakes, large or extra-large shrimp, a lemon and fresh parsley.  Can you believe it, Thanksgiving is 26 days away! I’ve been digging through my recipe files to come up with a menu. This year I’ve been blessed with both my son and daughter coming to dinner with their families. We haven’t had a holiday with both children together in a long time.
Recently, I found a recipe on The New York Times Cooking webpage for Apple Crumb Crostata. Who can resist a baked good with a crumb topping, I know I can’t. The recipe is by famed pastry chef, Claudia Fleming, formerly of Gramercy Tavern in Manhattan.
I miss Medusa Stone Fired Pizza in Asbury Park. While they had their standard pizza offerings, it was their seasonal pizzas that really really appealed to me. Recently my son-law-sent me a recipe from the website “The Pioneer Woman” for White Pizza with Butternut Squash and Prosciutto. Occasionally I enjoy eating something other than a pizza with red sauce and mozzarella. This savory pie sounded very appealing and takes advantage of the new crop of squash.
It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes. 
I recently started to work at Palmer’s Quality Meats in Neptune, NJ and I’m amazed at the various cuts of beef that a whole animal butcher shop has to offer. It’s a nose to tail shop offering locally grown beef, pork and poultry. Have you ever heard of coppa steaks, Thor’s Hammer or organ beef blend, neither did I until now. Now when I read recipes with beef cuts such as Bavette or teres major, I know where to find them. If I need advice about a cut of beef for a recipe, knowledgeable butchers are available to offer suggestions.
I love it when my family finds interesting recipes that they think my husband and I might enjoy. This time around it was my husband that found an interesting take on spaghetti squash. On the Garden and Gun Magazine’s website, he found Spaghetti Squash with Kale and Pecorino Romano Cream. The recipe is by chef Ben Wheatley of Greyfield Inn, on Cumberland Island, off the coast of Georgia.
For the recipe you’ll need spaghetti squash, olive oil, chili flakes, fresh kale, lemon juice, butter, salt, shallots, fresh garlic, heavy cream, pecorino Romano cheese, sherry vinegar, salt, pepper, toasted walnuts and parsley. |
