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Once the grits and tomato sauce are made, it’s assembly time! I used a 13-inchx9-inchx-2-inch Pyrex dish. It gave the casserole plenty of room for baking. I also lightly buttered the casserole dish before starting (I save butter wrappers in my freezer for this purpose.) The first layer are grits, followed by the tomato sauce and a cup of shredded provolone cheese. Top with the rest of the grits and the remaining cheese. If serving once prepared, you need to bake for 12 to 15 minutes to heat everything through. Lastly, the casserole goes under the broiler to brown the cheese. My husband and I loved this dish! As I said before, it was light, flavorful and had a nice kick with the little bit of red pepper flakes. This is a great weeknight meal. Another terrific meal we had is one that my daughter found on the website www.halfbakedharvest.com for Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussel Sprouts. She said the thing that took the longest was pulling all the ingredients for the sauce. This recipe has a prep time of 15 minutes and a cook time of 20 minutes. For the recipe you’ll need boneless chicken breasts, an egg, flour, salt and pepper, Brussels sprouts, extra virgin olive oil, low sodium soy sauce, pomegranate juice (can substitute apple cider or orange juice), honey, balsamic vinegar, apple cider vinegar, molasses or pomegranate molasses (pomegranate molasses can be found at Wegmans), creamy peanut butter, garlic, fresh ginger, red pepper flakes, rice, sesame and green onions for serving. What a great sheet pan meal. Once I had the sauce made, it was on to preparing the chicken. The chicken is added to a bowl with a beaten egg and a pinch of salt. Next, it’s dredged in flour. The chicken is placed on half of the sheet along with the halved Brussels sprouts on the other side. The chicken and sprouts cook in a 475° oven for 15 minutes. Toss the sprouts, turn the chicken over and lower oven temperature to 400°. A tablespoon of olive oil goes over the sprouts and some of sauce gets poured over the chicken for another 3 minutes of baking. I served the chicken and Brussel sprouts over basmati rice. The chicken was succulent. The sauce made the chicken caramelized and the sprouts were tender and browned to perfection. A great one pan, one pot meal! My late mother-in-law would approve. If a recipe took more than three pots, she didn’t make it! Sausage & Grits Lasagna Country Living Magazine By Taylor Murray June 10, 2010 Yield: 6-8 servings Total Time: 1 hour 25 minutes INGREDIENTS 1 1/2 c. stone-ground grits 1/3 c. flat-leaf parsley, chopped Kosher salt and freshly ground black pepper 1 lb. sweet Italian sausage, casing removed 1 tbsp. olive oil 1 medium yellow onion, chopped 1 red bell pepper, chopped 2 cloves garlic, pressed 1/2 tsp. red pepper flakes 1/2 c. dry white wine 1 (14.5-ounce) can petite diced tomatoes, drained 6 oz. provolone, coarsely grated (about 1 1/2 cups) Fresh basil leaves and side salad, for serving 1 tsp. fennel seed, crushed DIRECTIONS
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts By Tieghan Gerard From her website www.halfbakedharvest.com September 16, 2020 Prep Time: 15 minutes Cook Times: 20 Minutes Total Time: 35 minutes Servings: 6 Calories: 407 kcal INGREDIENTS 1 1/2 pounds boneless chicken breasts, cut into 2-inch cubes 1 egg, beaten 1/4 cup all-purpose or gluten free all-purpose flour kosher salt and black pepper ¾-pound brussels sprouts, halved 6 tablespoons extra virgin olive oil or sesame oil 2/3 cup low sodium soy sauce 1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes) 1/4 cups honey 2 tablespoons balsamic vinegar 2 tablespoons apple cider vinegar 1 tablespoon molasses or pomegranate molasses 1 tablespoon creamy peanut butter 2 cloves garlic, minced or grated 1-inch fresh ginger, grated 1 teaspoon crushed red pepper flakes, use more or less to taste rice, sesame seeds, and green onions, for serving INSTRUCTIONS
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