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easing into new week

3/12/2023

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Sunday was nice and Sunday, but Monday and Tuesday, cold and dreary. On Sunday I prepared a recipe for Sheet-Pan Chicken with Sweet Potatoes and Peppers. This recipe is from Melissa Clark of The New York Time’s column “Here to Help,” published on January 31, 2023. I cook a lot from The New York Times as they have a deep stable of recipe developers, cook book authors and food writers which gives the home cook a wide range of diverse recipes to select from.
 
For this recipe you’ll need apple cider vinegar, honey, a red onion, kosher salt, 1 to 2 cloves fresh garlic, ground coriander, freshly ground black pepper, bone-in, skin-on chicken thighs, extra-virgin olive oil, one large sweet potato, a pepper (red, yellow or orange), fresh sage, sweet paprika, cayenne, allspice and cilantro leaves.
I used bone-in, skin-on chicken breast which worked perfectly. There is no substitute for sweet paprika. I purchased Pride of Szeged Sweet Paprika Powder, also known as Hungarian style, which I have used in other recipes; it’s worth the investment.
 
The chicken is marinated in a blend of salt, minced garlic, coriander and black pepper.
 
In a large bowl you’ll mix cubed sweet potato, thinly sliced pepper, fresh sage, spices and a small amount of oil. After marinating, the chicken is placed on a rimmed baking sheet and the vegetables are spread around the chicken while making sure the chicken is in contact with the pan.
 
The initial baking time is 15 minutes at 425° then bumped up to 450° for 15 to 20 minutes or until the chicken is cooked through. To serve, place some of the onion/vinegar mixture on the chicken along with a drizzle of the liquid and garnish with cilantro leaves (I used parsley, personal preference).
 
Wow, what a wonderful supper, my husband gave it two thumbs up! The vegetables were beautifully caramelized from the high heat. The chicken was moist, tender and the skin golden. The chicken is served with marinated red onions that have been tossed with apple cider vinegar, honey and a pinch of salt. The acidity of the sauce added a brightness to the dish. A great one pan meal to start off the week.
 
To further ease into daylight savings time, on Monday morning, I prepared the filling for Caramelized Onion, Apple and Goat Cheese Melts that serves 4. I was going to hold off on preparing till Friday, but I was anxious to give this recipe a try. The recipe is another from the “Here to Help” column and developed by Jerrelle Guy. Not only does she create tasty savory dishes, but I’ve made her Zucchini Muffins with Cinnamon Crunch Topping, her Sheet-Pan Chocolate Chip Pancakes (granddaughter approved) as well as a delightful summertime recipe for Peach Pound Cake.
 
For the recipe you’ll need olive oil, Vidalia onions, kosher salt, fresh thyme, red-pepper flakes, goat cheese, Kalamata olives, sour dough bread and apples or pears.
 
As per the recipe, I caramelized two Vidalia onions, however it took longer than the 15-18 minutes that the recipe said it should take. I used a cast iron fry pan instead of my non-stick. My onions released a lot of liquid during the cooking process. I removed some of the liquid until I finally decided to swap pans and went with a non-stick and drained off additional liquid. I couldn’t believe how 1-1/2 pounds of onions cooked down to just about 1 cup. Added to the caramelized onions is salt, thyme and red pepper flakes. The onions are transferred to a bowl and the softened goat cheese and chopped olives are added.
 
To make the sandwiches, the goat cheese is divided among four slices of bread and topped with thinly sliced Honey Crisp apple. Instead of frying the sandwiches in olive oil, I broke out my panini press.
 
The panini press was perfect for this task. I drizzled a bit of olive oil on both sides of the bread to enhance browning. I would recommend spreading a thin layer of cheese on both sides of the bread so that you get a better taste of the filling. As I didn’t have enough kalamata olives on hand, I added a few oil cured Italian olives which gave the filling a more robust taste. It was a nice contrast against the tart and sweet flavor of the apples. This type of sandwich would do well at a party made on a cocktail rye bread. Overall, an interesting sandwich and quite enjoyable.
 
Along with the sandwiches, I made a “vintage recipe” that I picked up years ago at Delicious Orchards, in Colts Neck, NJ for Cabbage Soup. For the recipe you’ll need a couple of slices of bacon, shredded cabbage, onions, caraway seeds, chicken stock, vermouth, salt, freshly ground pepper and sour cream. As I was preparing half a recipe, I used half a bag of shredded cabbage.
 
The soup starts by cooking the bacon until crisp. It’s removed from the pan and next in is the cabbage, onions and caraway seeds. The vegetables are cooked crisp tender. Next in is the chicken stock and vermouth. The soup is brought to a boil then covered and slowly simmered for 25 minutes.
 
I didn’t like the appearance of the shredded cabbage, so I puréed the soup. To serve, I garnished with crumbled bacon and omitted the sour cream. The soup had a nice consistency after puréeing. The caraway’s licorice flavor gave the soup a lovely flavor. It was an interesting soup, quite light in taste.

Sheet-Pan Chicken with Sweet Potatoes and Peppers
Melissa Clark
The New York Times,” Here to Help” column
January 31, 2023
 
Time: 40 Minutes, plus 30 minutes marinating
Yield: 3 to 4 servings
 
INGREDIENTS
3 tablespoons apple cider vinegar
1½ teaspoons honey
1 medium red onion, thinly sliced
1½ teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
​2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2½ tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into ½-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1½ tablespoons finely chopped fresh sage
¾ teaspoon sweet paprika
⅛ teaspoon cayenne
⅛ teaspoon ground allspice
Cilantro leaves, for serving
 
PREPARATION
  1. In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
  2. In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
  3. Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining ½ teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
  4. Add remaining ½ tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
  5. Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
  6. To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
sheet_pan_chicken_with__sweet_potatoes_and_peppers.pdf
File Size: 64 kb
File Type: pdf
Download File


Cabbage Soup
from Delicious Orchards, Colts Neck, NJ
 
Yield: 8 cups
 
Ingredients
4 slices bacon
4 cups shredded cabbage (about 1 pound)
2 medium onions, sliced
1 teaspoon caraway seeds
6 cups chicken stock, or enough to cover cabbage in pot
1/2 cup vermouth
Salt
Freshly ground pepper
Sour cream
 
In a heavy pot, cook bacon until crisp. Remove, crumbed and set aside. Add cabbage, onions and caraway seeds to bacon fact. Cook and stir until cabbage is just barely tender, about 10 minutes. Add stock and vermouth; bring to a boil. Cover, reduce heat and simmer 25 minutes. Add bacon. Season with salt and pepper. Serve garnished with a dollop of sour cream. 
cabbage_soup.pdf
File Size: 36 kb
File Type: pdf
Download File


Caramelized Onion, Apple and Goat Cheese Melts
Jerrelle Guy
The New York Times, “Here to Help” column
January 31, 2023
 
Yield: 4 sandwiches
Time: 30 minutes
 
Ingredients
2 tablespoons olive oil, plus more as needed for frying
1-1/2 pounds Vidalia onions, peeled, halved and thinly sliced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 cup soft goat cheese (about 4 ounces
2 tablespoons chopped pitted kalamata olives (about a 10 olives)
8 (1/2-inch-thick) slices sour dough bread
1/2-pound apples or pears, halved, cored and thinly sliced
 
Preparation
 
  1. Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
  2. Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
  3. Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
  4. Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.
caramelized_onion_apple_and_goat_cheese_melts.pdf
File Size: 84 kb
File Type: pdf
Download File

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