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.
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.
While this recipe calls for using a slow-cooker, I used my pressure cooker aka InstaPot. I used split chicken breasts 1/2 cup of homemade chicken stock along and cooked under high pressure for 8 minutes.
Slow-Cooker Hot-Honey Chicken Sandwiches
By Sarah Digregorio
From The New York Times|”Here to Help” column July 19, 2022
Time: 4 to 5 hours and 20 minutes
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
¼ teaspoon ground smoked paprika
Kosher salt and black pepper
¼ cup honey
Recently, I came across a tasty sounding recipe that was in The New York Times newspaper. The recipe, Grilled Chicken with Tomatoes and Corn, is from Ali Slagle. If you enjoy Jersey tomatoes, this recipe utilizes them along with fresh corn, boneless chicken thighs, extra-virgin olive oil, chili powder, kosher salt, red onion and fresh oregano leaves. The recipe comes together in 30 minutes.
This recipe calls for uncooked corn kernels. After reading other readers comments, I decided to blanch my corn for a mere minute. I also used boneless, skinless, chicken breasts in lieu of thighs and seasoned them about an hour ahead of cooking. One suggestion from the comments I decided to follow was to do a quick pickle of the sliced red onions.
Do you ever find yourself standing in front of the meat case at your local market waiting for inspiration to hit? Or do you open your freezer door thinking, “What can I make for supper?” I had that happen to me recently when I couldn’t think of what to cook on a hot, steamy night.
We have a subscription to The New York Times and I subscribe to their newsletter NYT Cooking. The variety of contributors to the newsletter is quite diverse and the recipes reflect this. In Sunday’s July 17th newsletter, “What to Cook This Week,” there was a recipe by Ali Slagle for Chicken Parm Burger. Dinner decided!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.