Sheet Pan Pasta Bake with Chicken and Kale

 

35min

Ingredients

• Kosher salt
• 12 ounces penne pasta
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese divided
• 4 tablespoons olive oil divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 3/4 teaspoon freshly ground black pepper divided
• 1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
• 1 pint cherry tomatoes halved
• 1 cup sour cream or crème fraiche
• 1 tablespoon Dijon mustard
• 4 cups shredded rotisserie chicken
• 1 1/2 cups shredded mozzarella cheese divided

Instructions

• Set a rack in the top third of the oven and preheat to 450 degrees F.
• Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente.
• Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl and set aside.
• Toss the kale and tomatoes with 1/2 teaspoon salt and the remaining 2 tablespoons olive oil on a rimmed baking sheet.
• Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 teaspoon salt, 1/4 cup pasta water, and the remaining 3/4 cup Parmesan cheese and 1/2 teaspoon black pepper; stir until smooth.
• Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining 1/2 cup mozzarella cheese.
• Place the pan in the oven and roast the pasta until the cheese is melted and the the top is lightly browned, about 5 to 7 minutes. Serve warm.
  
  
  https://www.twopeasandtheirpod.com/sheet-pan-pasta-bake/

French Onion Soup Rice

 

Ingredients

• 6 tbsp. 

  butter

• 1 tbsp. 

  extra-virgin olive oil

• 2 

  large onions, divided (about 1 ½ lb.)

• 1 1/4 tsp. 

  kosher salt

• 6 

  cloves garlic, minced

• 1 tbsp. 

  fresh thyme leaves, plus more for garnish

• 1 tsp. 

  freshly ground black pepper

• 1/4 c. 

  white wine (optional)

• 2 c. 

  basmati rice, rinsed and drained

• 3 c. 

  low-sodium beef broth 

• Freshly shredded Gruyère, for serving

• Lemon wedges, for serving

Directions

1. Step 1In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.
2. Step 2To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.
3. Step 3Add remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine. 
4. Step 4Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes. 
5. Step 5Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
6. Step 6Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.
• https://www.delish.com/cooking/recipe-ideas/a33984626/french-onion-rice-recipe/

Praline Crunch

 

Ingredients:

• 8 cups Crispix cereal
• 2 cups pecan halves (I use salted)
• ½ cup brown sugar, packed
• ½ cup corn syrup
• ½ cup butter
• 1 tsp vanilla extract
• ½ tsp baking soda

Instructions:

• Preheat oven to 250ºF.
• In a large bowl, combine cereal and pecans.
• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Notes:

Use a large saucepan when making the brown sugar/corn syrup mixture. The mixture will bubble up when you add the baking soda. 

Can substitute any type of Chex cereal for Crispix.

I use salted pecan halves. You can substitute unsalted if you prefer.
https://www.plainchicken.com/praline-crunch/

Garlic Butter Sheet Pan Salmon

 

Garlic Butter Sheet Pan Salmon

INGREDIENTS

• 1 lb baby potatoes
• 1 lb green beans
• 2 lbs salmon
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced and divided
• Fresh parsley, chopped
• For the garlic butter:
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Preheat oven to 400°F and grease a rimmed baking sheet with nonstick spray.
2. Toss the potatoes with 1 tablespoon olive oil and about 2 cloves of the garlic and season with salt and pepper. Arrange on sheet pan and bake for 10 minutes.
3. Meanwhile, in a small bowl, whisk together the melted butter, 4 cloves minced garlic, oregano, thyme, rosemary, and salt and pepper.
4. Toss green beans in remaining tablespoon of oil and 2 cloves of garlic and season with salt and pepper.
5. Arrange salmon and green beans on sheet pan. Spoon the garlic butter mixture over the salmon. Bake until salmon flakes easily with a fork and potatoes are tender, about 15 minutes.
6. Serve with fresh parsley and enjoy!

https://12tomatoes.com/salmon-sheet-pan-dinner/

Pasta Fagioli Soup

 

https://saporitokitchen.com/pasta-fagioli/

Salmon Burgers

For the Burgers:1 1/4 pounds salmon fillets skin and pinbones removed
3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
2 tablespoons nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 tablespoon extra virgin olive oil plus additional as needed

For the Sauce:3/4 cup nonfat plain Greek yogurt
1 tablespoon white vinegar
1/4 cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

For Serving:Buns or lettuce cups
Arugula optional
Sliced tomato optional


Instructions

Place the salmon on a cutting board and cut crosswise into very thin, ¼-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1-inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
Heat a nonstick skillet over medium-high heat. Add ½ tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145 degrees F on an instant read thermometer, about 4 minutes more.
Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

Notes

TO GRILL: Preheat a grill to medium-high heat (about 400 degrees F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

https://www.wellplated.com/salmon-burgers/

Homemade SpaghettiO’s & meatballs

For the Meatballs

½ lb. Ground Pork

¼ lb. Ground Beef

¼ Cup Bread Crumbs

¼ Cup, Plus 2 Tbsp. Pecorino Romano 

1 Egg- Beaten

1 tsp. Salt

1 tsp. Pepper

¾ tsp. Garlic Powder

3 tbsp. Chopped Fresh Parsley

3 tbsp. Olive Oil

Sauce

4 Garlic Cloves – Sliced Thinly

⅛ tsp. Red Pepper Flakes

1 28 oz. Can of Whole Tomatoes – Pureed

2 tbsp. Tomato Paste

1 tsp. Salt

1 tsp. Pepper

10 Fresh Basil Leaves- Chopped

1 Cup Pecorino Romano

1 lb. Pasta – I use Anellini

In a bowl, combine the pork and beef with the bread crumbs, Pecorino, beaten egg, salt, pepper, garlic powder and chopped fresh parsley. Form into mini meatballs (about 1 tsp. each). In a medium size frying pan (I use an 11 inch pan) heat the olive oil on a low to medium flame.  Add in the meatballs.  Cook in batches and keep rotating to brown on all sides.  

Start boiling your salted pasta water. Remove the meatballs from the pan as they get cooked and put on a plate lined with paper towels.  Once the meatballs are cooked add the garlic and red pepper flakes to the pan (on low heat still) and saute for a few minutes until the garlic begins to cook through.  Be sure not to burn it.  Add in the pureed tomatoes and tomato paste. Season with salt and pepper and add in fresh basil.  Cook for about 10 minutes and add back the meatballs.  Cook for another 10 minutes and boil your pasta.  Reserve some pasta water and drain the pasta.  Add the pasta to the sauce.  Combine well and add in the pasta water a little at a time to thin out the sauce. You will only need about 3 tsbp. Or so.  You don’t want the sauce to get watery. Next add in the grated (1 Cup) of Pecorino, combine and serve.