Donna's Daily Dish
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Inspiring people to create every day recipes
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You know I love a good sheet pan supper, and this one doesn’t disappoint. For the recipe you’ll need extra virgin olive oil, honey, white wine (hard cider or apple cider will work too), Dijon mustard, smoked paprika, cayenne pepper, kosher salt, freshly ground black pepper, chicken thighs and drumsticks, Brussels sprouts, red onion, fresh rosemary sprigs, flaky salt and chopped parsley for garnishing. I substituted bone-in, skin-on breasts.
The chicken needs to marinate for a minimum of two hours in a mixture of olive oil, honey, wine (or cider), mustard, paprika, cayenne, salt and pepper. While the chicken was marinating, I prepped the veggies for the sheet pan. The sprouts were trimmed and cut in half and the onion sliced. Those were tossed with olive oil, salt and pepper. When ready, the chicken went on a foil lined sheet pan (parchment or foil make for an easier cleanup) surrounded by the vegetables. I drizzled part of the remaining marinade on the chicken before popping into a 425° oven for 20 minutes. After 20 minutes, I stirred the vegetables, rotated the pan and poured the remaining marinade over the chicken. It took approximately and additional 30 minutes or so for the chicken breasts to reach an internal temperature of 165°. What a wonderful meal. We really enjoyed the flavors which complemented both the chicken and roasted Brussels sprouts. The sprouts had some char as well as the chicken skin. The chicken was moist and flavorsome. I added a red-skinned sweet potato to the oven as my dinner cooked. Overall, a wonderful meal, minimum prep and easy clean-up for my husband (I cook and he cleans up the kitchen). Vallery Lomas’ recipe for Pear and Cardamom Upside-Down Cake appeared in the weekend edition of the Wall Street Journal on Saturday, November 30/December 1, 2024. What got my attention in this recipe was the addition of almond flour in the cake batter. Many, many years ago, I think it was Bon Appétit Magazine, had a pear tart recipe with an almond flavored cake. I’ve tried to locate this recipe, but it hasn’t been fruitful. In hopes that this recipe came close, I was off to trying it. You’ll need unsalted butter, dark brown sugar, Bosc pears, all-purpose flour, almond flour, baking powder, salt, ground cardamom, granulated sugar, vanilla extract, eggs and whole milk. The cake is baked in a 9-inch round cake pan that is coated with butter. The balance of the butter and brown sugar are cooked in a saucepan until the sugar dissolves. It’s then poured into the cake pan followed by pear halves that have been peeled, halved and cored. Although the recipe called for 4 small pears, I used 3. While I couldn’t place all the halves around the circumference of the pan, I sliced the remaining half and placed the slices in the center of the pan. In a medium bowl, the flours, salt and baking powder were measured out. In my stand mixer I creamed the butter and granulated sugar. When they were light and fluffy, the eggs were added along with vanilla. The dry ingredients were added. Once the mixture was smooth, it’s poured over the pears and baked for approximately 40-50 minutes. Once done, it sits on a rack for 5 minutes then inverted onto a plate. Here’s a quote from a neighbor whom I shared some of the cake, “Oh wow! This is amazing Donna! Thank you!!” Need I say more? The cake is both light and moist, not sweet and the pears added another flavor and texture. Overall, a wonderful one pan cake. In this past weekend’s Wall Street Journal, chef Marco Herrera of Noche Woodfired Grill and Agave Bar in Tulsa, OK, had a recipe for Mushroom and Sweet Potato Hash with Poached Eggs. My husband suggested breakfast for dinner on Tuesday night and this was the perfect meal. For the recipe you’ll need olive oil, oyster or shiitake mushrooms, kosher salt, yellow onion, sweet potatoes, frozen corn, scallions, fresh garlic, eggs, cottage or feta cheese. I purchased shiitake mushrooms and used Cabot cheddar cheese that I already had. The recipe begins by searing the mushrooms with some olive oil in a skillet. This takes several minutes or so; then the mushrooms are set aside in a dish and sprinkled with salt. More oil is added to the pan before cooking the onions until softened. Diced sweet potatoes are added with a pinch of salt and a bit of water. This mixture is cooked covered until the potatoes are tender. The cover is removed and additional oil is added along with corn and part of the scallions. When the corn is heated through, the mushrooms and garlic are added to the pan and cooked until the garlic is fragrant. Once I had this mixture done, I placed it on a very low flame to keep warm. I have a vintage egg poacher from my mother that I used to poach four eggs for approximately 4 minutes. I wanted the whites set, but the yolk still runny. To serve, I placed the hash on the plate and made two wells for the eggs to sit. A sprinkle of chopped scallions, a few twists of pepper and a dusting of cheddar cheese finished the dish. This was a tasty meal! The mushrooms added meatiness to the hash, you had a bit of sweetness from the onions and potatoes and the scallion’s added freshness. The cheese gilded the lily to add another dimension to the dish. My husband and I didn’t miss any breakfast meats, but he did say I could have added some chopped leftover spiral ham from the holiday to the hash.
Sheet-Pan Chicken with Brussels Sprouts, Rosemary, Honey, and Mustard
Recipe by Lidey Heuck From website www.lideylikes.com @lideylikes Ingredients: ⅓ cup + 2 tablespoons extra virgin olive oil, divided 3 tablespoons honey 2 tablespoons hard cider, white wine, or apple cider 2 tablespoons Dijon mustard ½ teaspoon smoked paprika Pinch of cayenne Kosher salt and freshly ground black pepper 2 pounds bone-in, skin-on chicken pieces, preferably a mix of thighs and drumsticks 1 pound Brussels sprouts, trimmed and cut in half Half a medium red onion, cut into ¼-inch thick slices 2 fresh rosemary sprigs Flaky salt and chopped parsley, for serving Instructions:
Pear and Cardamom Upside-Down Cake
From Vallery Lomas, The Wall Street Journal Saturday/Sunday November 30-December 1, 2024 @foodieinnewyork Total Time: 1 hour 15 minutes Serves: 8 Ingredients 10 tablespoons unsalted butter, at room temperature, plus softened butter for greasing pan ½ cup packed dark brown sugar 4 small firm Bosc pears, peeled, halved and cored 1 cup all-purpose flour ½ cup almond flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cardamom ⅔ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature ½ cup whole milk, at room temperature Directions
Mushroom and Sweet Potato Hash with Poached Eggs
By Chef Marco Herrera of Noche Woodfried Grill and Agave Bar Tulsa, OK From The Wall Street Journal, Saturday/Sunday January 4-5, 2025 Total Time: 30 minutes Servings: 4 Ingredients 5-6 tablespoons olive oil, plus more as needed 1 pound oyster or shiitake mushrooms, stemmed and torn into 1-inch pieces Kosher salt 1 medium yellow onion, finely diced 4 cups peeled and ¾-inch diced sweet potatoes (from about 2 potatoes) 2 cups frozen corn, thawed 4 scallions, whites and light green parts, thinly sliced 3 cloves garlic, minced 4 eggs 4 tablespoons crumbled cotija or feta cheese Directions
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