Tarragon Mustard Sheet Pan Chicken Thighs

 

I love sheet pan suppers. Full complete meal that gets done at the same time, and only one pan to clean! Or if you use foil on the pan, maybe not even one pan. The combination of tarragon and Dijon mustard makes the chicken especially delicious. Of course roasted veggies are loved by all. Drizzling flavored oil and balsamic vinegar add even one more layer of flavor to make this dish explode with taste!

 

Ingredients:

  • 2 garlic cloves, minced
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp Dijon mustard
  • ½ cup tarragon chopped, plus 4 tarragon sprigs
  • 3 pounds bone-in, skin-on chicken thighs or drumsticks, patted dry
  • Kosher salt & Fresh ground black pepper
  • 1 tsp of poultry seasoning
  • 1 cup plain dried breadcrumbs
  • 2 large onion, peeled and sliced (4 cups)
  • 3 carrots halved lengthwise and cut into inch pieces
  • Maybe some colorful fingerling potatoes halved lengthwise
  • 2 tablespoon Lemon Garlic EVOO, plus more for drizzling
  • Champagne Pear White Balsamic Vinegar, or other favorite flavor

Directions:

  1. In a small bowl, combine the Dijon mustard, minced garlic, and chopped tarragon leaves.
  2. Combine melted butter to this mixture and set aside.
  3. Season chicken with salt, pepper, poultry seasoning.
  4. Rub mustard butter all over the chicken.
  5. Place the breadcrumbs in a wide shallow bowl and coat the chicken evenly with breadcrumbs.
  6. Heat oven to 425 degrees.
  7. In a large bowl combine vegetables, drizzle with oil, and sprinkle with salt and pepper. Toss well to coat.
  8. Spread vegetables evenly across a lined baking sheet.
  9. Clear spaces on the baking sheet, then place the chicken pieces in the spaces.
  10. Strew tarragon sprigs over veggies and chicken.
  11. Put the pan with chicken and onions into the oven and roast.
  12. Toss the veggies after 15 minutes
  13. Cook until chicken is 165 degrees and the veggies are tender, 25 to 30 minutes.
  14. If they are not as browned as you would like, run pan under broiler for 1-2 minutes.
  15. Remove from oven.
  16. Drizzle with Lemon Garlic EVOO and Champagne Pear White Balsamic Vinegar
  17. Serve on sheet pan or transfer to serving platter.

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The Supreme Hamburger

This is my version of an over the top hamburger. It starts with good quality fresh ground beef. It could be Wagyu Beef, or it could be a mixture of sirloin and chuck, whatever you think is heaven on a bun. Speaking of a bun, it should be buttered and toasted on your grill. I think it should be a hearty bread so it can stand up to your hunk of beef, but not chewy otherwise your burger will fall apart when you try to bite into it. So your bread choice is important. Also how you assemble the hamburger is important as well. We will go through that in a moment after I talk about the main accompaniments. Let’s start with an easy one.

Pickled Red Onions: Thinly slice a red onion and pour some pickle juice over them and marinate them at least over night. Use some juice from your favorite pickles.

Roasted garlic aioli: Get a full hearty bulb of garlic and remove most of the papery skin, but not all. Pre-heat your oven to 400 degrees F. and set your rack to the middle. Slice off about 1/4 inch off the top of the bulb of garlic. drizzle the top with olive oil and let soak into the bulb. Loosely wrap in aluminum foil. Roast in the oven at least an hour to 90 minutes. Remove from oven and let it cool slightly. In a small bowl, squeeze the roasted garlic bulb and let the softened garlic fall into the bowl. With a fork, mash the cloves into a paste. Mix with 1/4 to 1/2 cup mayonnaise to your desired level of taste.

Bacon Onion Jam: Cook half pound of bacon cut into small pieces in a large skillet. Drain the grease, leaving 2 tablespoons in the pan. In the same pan, add a sweet onion sliced into one inch strips. Toss to coat with bacon grease. Over medium-low heat, cook the onions until they are a deep brown color and caramelized, stirring frequently. This will take about 45 minutes to an hour. Don’t rush it! The longer they cook the more flavor it will add. Add one quarter cup brown sugar and one quarter cup balsamic vinegar to the pan. Don’t forget to scrape the bottom to get up all the good cooking bits. Continue to stir until the liquid reduces by about half. This will take about 5 minutes. Add salt and pepper to taste.

Cook your burger: You have a decision here, are your going to grill it over charcoal, a gas grill, or on a flat surface? This all depends on your preference and possibly how much time you have. If you have time, I highly recommend the charcoal grill. If you are in a hurry, the gas grill or the flat surface such as a smoking hot cast iron skillet. No matter the method, my preference with high quality beef is medium rare.

Cheese: You have to have cheese! The possibilities are endless, but for the supreme burger it is Gruyere cheese. Most folks melt the cheese while the burger is still on the grill, but I prefer the let it melt while the burger is resting. You do let your burger rest right? Please let your burger rest a few minutes after you take it off the heat otherwise when you bite into it the juices will turn it into a sloppy mess.

Assemble the burger: Bottom Bun (toasted), slathered with roasted garlic aioli, lettuce of your choice, rested burger with melted cheese, bacon onion jam, pickled red onions, topn bun slathered with roasted garlic aioli. Step back and admire this thing of beauty! Grab it firmly with both hands, open wide and take a big bite. Be transported to Burger Heaven!

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Salmon a la Ranier

Another tasty salmon variation

Ingredients:

  • 4 Salmon fillets
  • 1 can whole berry cranberry sauce
  • 1/2 cup cranberry juice cocktail
  • 1/4 cup soy sauce
  • 1/4 cup dry vermouth
  • 1 Tbsp minced garlic
  • 1 Tbsp brown sugar
  • 1 Tbsp grated fresh ginger root
  • 1 Tbsp Asian sesame oil
  • vegetable oil, as needed

Instructions:

  1. Place salmon in a large, non-reactive pan or dish.
  2. Combine all ingredients except vegetable oil.
  3. Pour marinade over salmon, turning to coat both sides.
  4. Cover and marinate in the refrigerator, 1 hour.
  5. To cook, remove salmon from marinade, reserving marinade.
  6. Pat salmon dry with a paper towel.
  7. Salt and pepper both sides of the salmon.
  8. Pre heat oven to 400 degrees F.
  9. Heat small amount of oil in large skillet over medium-high heat.
  10. Add the salmon to the pan, skin side up.
  11. Shake the pan to get oil under the salmon.
  12. Then let them sit and sere for 3 minutes, do not move them.
  13. Flip the salmon skin side down.
  14. Top the salmon generously with the marinade.
  15. Add the rest of the marinade to the skillet.
  16. Slide the skillet into the oven and roast for about 5 minutes.
  17. Check the temperature of the salmon.
  18. It should be about 130°F, and the thickest part has just turned opaque.
  19. Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
  20. Transfer immediately to a serving plate.

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Peach Basil Pork Chops Skillet

Here is another one skillet meal that makes use of those beautiful summer peaches!

Ingredients:

  • 1 pound boneless pork chops
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 peaches, sliced
  • 1/4 cup peach preserves
  • 1/4 cup dry white wine
  • 1/4 cup dry sherry
  • 1 handful fresh basil leaves, chopped, plus extra for garnish

 

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Season the pork with the basil, salt and pepper.
  3. Heat an oven safe skillet over medium-high heat and add the olive oil.
  4. Add the pork and sear it on both sides until it’s golden brown.
  5. Remove the pork and set it aside on a plate.
  6. Reduce the heat to medium and add the butter.
  7. Add in the onions and garlic with a pinch of salt.
  8. Stir well and cook for about 5 minutes.
  9. Stir in the peaches.
  10. Cook for another 5 minutes.
  11. Add in the peach preserves, wine and sherry.
  12. Stirr with a wooden spoon to combine everything.
  13. Bring the mixture to a simmer.
  14. Once simmering, add the pork back in.
  15. Place the pot in the oven for 20 minutes.
  16. Remove the skillet and sprinkle with the chopped basil.
  17. Serve immediately with rice, potatoes, grilled veggies, salad, bread, etc

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Bruschetta Chicken Pasta

Here’s another one skillet dinner you should try. It could also be ready fairly quickly if you plan ahead and marinate the chicken ahead of time. This is really tasty if you have some garden fresh cherry tomatoes and fresh basil!

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 2 cups cherry tomatoes, halved and/or quartered
  • 4 garlic cloves, minced
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp diced sweet onion
  • 1 Tbsp olive oil
  • 4 ounces mozzarella cheese, freshly grated
  • balsamic glaze, for drizzling
  • 1/2 pound penne pasta, cooked
  • a few handfuls of fresh basil, for sprinkling
  • fresh grated parmesan, for sprinkling

 

Instructions:

  1. Slice the chicken thin.
  2. Place it in a ziplock bag.
  3. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper.
  4. Pour it over the chicken and marinate for at least 2 hours or overnight.
  5. Preheat the oven to 375 degrees F.
  6. In a large bowl, combine the tomatoes, garlic, basil, onion ,and olive oil.
  7. Toss well with salt and pepper.
  8. Heat an oven-safe skillet over medium heat.
  9. Take the chicken out of the marinade and add it to the skillet.
  10. Brown the chicken on both sides, and cook until almost done.
  11. Remove the chicken to a cutting board.
  12. Add the pasta to the skillet and add the bruschetta mixture.
  13. Slice the chicken, and add back to the skillet.
  14. Toss with the mozzarella and place in the oven and bake for 15 minutes.
  15. Remove and sprinkle with basil and parmesan.
  16. Drizzle with balsamic glaze and serve immediately!

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Whole30 Orange Chicken with Snow Peas

This is a intensely flavorful, quick, and easy dish that is Whole30 compliant. Proves that Whole30 can tickle the taste buds!

Whole30 Orange Chicken with Snow Peas

Ingredients:

  • 1 pound chicken, cut into bite size pieces (dark meat works best)
  • salt & pepper
  • 3 Tbsp toasted sesame oil
  • 1 orange, zested and juiced
  • 1/3 cup coconut aminos
  • 1 inch ginger, peeled and grated
  • 2 Tbsp tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon garlic powder can use fresh if you want
  • 2 Tbsp arrowroot powder
  • 2 cups snow peas
  • 1 onion sliced into strips
  • 1/2 cup cashews

Instructions:

  1. Sprinkle salt & pepper on chicken and stir to evenly coat.
  2. In a large skillet over medium high heat, add 2 Tbsp sesame oil and chicken.
  3. Cook for about 5 minutes until mostly cooked through.
  4. In a small bowl, combine orange zest and juice, coconut aminos, ginger, tomato paste, red pepper, arrowroot, and garlic powder.
  5. Stir as best you can until smooth.
  6. Pour over chicken and stir to evenly coat.
  7. Cook for 5-10 minutes or until chicken is fully cooked through.
  8. While that is cooking, in a medium skillet over medium high heat, add 1 Tbsp sesame oil.
  9. After hot, add snow peas, onions, and cashews.
  10. After cooked but still crunchy, add to skillet with chicken.
  11. Remove larger skillet from heat and toss to coat.
  12. Serve and enjoy

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Halibut with Brown Butter Sage Sauce

This is a super simple dish that is ready in 15 minutes. Pair it with a salad, rice, or pasta for a quick and delicious week night meal.

Ingredients:

  • 1 1/2 pounds halibut fillets, cut into 4 pieces
  • Salt and black pepper
  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 12 to 15 fresh sage leaves
  • 2 Tbsp freshly squeezed lemon juice
  • ¼ cup coarse homemade bread crumbs, toasted
  • 2 Tbsp finely chopped parsley
  • Lemon wedges, for serving

Instructions:

  1. Season fish on both sides with plenty of salt and pepper.
  2. Pour oil into a skillet and set to medium-high heat.
  3. When oil is hot, swirl to evenly coat the pan, then add fish in a single layer.
  4. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned.
  5. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
  6. Flip and cook fish for about another 3 minutes, until just done.
  7. Transfer cooked fish to a warm platter or serving plates.
  8. Place skillet back on the stove over medium-high heat.
  9. Add butter and sage leaves.
  10. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.
  11. Turn off heat and stir in lemon juice.
  12. Spoon butter sauce and sage leaves over fish.
  13. Sprinkle with breadcrumbs and parsley.
  14. Serve immediately, with lemon wedges.

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