recipe blog - Liz Barbour's Creative Feast

Sheet Pan Swordfish with Tomatoes and Feta

8/31/2022

Serves 2-4

2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, rosemary, or mint

Heat the oven to 425 degrees.
Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, garlic, lemon, herbs and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and additional fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets.

Sheet Pan Carbonara

5/16/2022

Low-carb version w/cauliflower

This is so simple and delicious. Using the store bought, vacuum-sealed gnocchi is a game changer in this recipe. No need to boil it, you’ll be baking it instead. When I am feeling like a low-carb alternative, I replace the gnocchi with cauliflower florets. They are a lovely alternative.

Serves 4-6

2 ¼ cups grated Parmesan cheese
¾ cup water
2 packages fresh or vacuum-sealed gnocchi or 1 small head cauliflower cut into florets
6 ounces diced pancetta
2 onions, thinly sliced
3 tablespoons olive oil
1 ½ cups frozen green peas, thawed
4 egg yolks

Preheat oven to 425 degrees. Place oven rack in the middle position.
In a small bowl, combine the grated Parmesan and water.
Combine the gnocchi, pancetta, onions, and oil on the sheet pan. Bake for 20 minutes, stirring after 10 minutes. Cook until the pancetta and gnocchi are golden and crispy.
Remove the pan from the oven and add the cheese mixture and the peas to the pan ingredients. Stir to combine well.
Bake for another 2 minutes or until the cheese has melted.
Remove the pan from the oven and season with freshly ground pepper.
Divide evenly on plates or shallow bowls. Place an egg yolk on the center of each gnocchi dish and season the egg with pepper and a pinch of salt. Serve immediately and tell everyone to stir the lovely yolk into the dish to create a creamy sauce.

Sheet Pan Parmesan and Herb Encrusted Pork Chops with Vegetables

5/3/2022

Serves 4

¾ pound baby potatoes, cut in half
1 pound asparagus, lower parts snapped off, and cut spears in half
2 cloves garlic, minced
2 tablespoons olive oil
1 cup panko breadcrumbs or pork rinds-ground
½ cup parmesan cheese, grated
¼ cup parsley, chopped
4 bone-in pork chops-each about 1-inch thick
¼ cup mayonnaise

Honey-Mustard Sauce
¼ cup sour cream
2 tablespoons whole-grain mustard
2 tablespoon heavy cream or plain yogurt
1 tablespoons honey
Salt and pepper to taste

Preheat oven to 450 degrees. Place baking rack in the middle of the oven
Place the potatoes onto a sheet pan. Toss with 1 tablespoon olive oil and half the chopped garlic. Sprinkle with salt and pepper.
Place the asparagus in a bowl and toss with the remaining 1 tablespoon olive oil and remaining garlic. Season with salt and pepper and toss. Set aside.
Combine the breadcrumbs and parmesan in a bowl, place onto a large plate.
Spray or brush the sheet pan with olive oil. Season the pork chops with salt and pepper. Brush both sides with mayonnaise. Press the pork chops into the breadcrumb mixture and coat both sides well. Place onto the sheet pan leaving space between the chops. Arrange the potatoes on the pan to leave space for the asparagus that will be added later.
Bake 10 minutes. Remove the pan and add the asparagus and place back into the oven. Continue cooking for and additional 10 minutes. Press the pork chops in the center with your finger. They should be firm with just a little “give”.
While the chops are cooking, combine the sauce ingredients in a small bowl. Serve drizzled over the chops.

Sheet Pan Miso and Maple Glazed Chicken Legs with Vegetables

5/3/2022

Serves 4

1/4 cup maple syrup
2 tablespoons miso
2 tablespoons olive oil
2 green onions, finely chopped  
¼ teaspoon crushed red pepper or ½ teaspoon garlic chili paste
1 teaspoon curry powder
4 chicken legs, skin on
1 bunch fresh radishes, leaves removed and cut into 1/4s
1 pound sugar snap peas
2 tablespoons olive oil
Salt and pepper
¼ cup unsalted cashews, finely chopped
1 lime cut into 1/4s
Optional: 2 cups cooked basmati rice

Preheat oven to 450 degrees F.
In a bowl, combine glaze ingredients.
Place chicken legs on a sheet pan around the outside of the pan. Generously brush the chicken with the glaze. Season with salt and pepper. Bake in the center of the oven for 15 minutes.
While the chicken is cooking, toss the cut radishes with 1 tablespoon glaze and season with salt and pepper. Remove the pan from the oven and add the seasoned radishes to the sheet pan. Place the pan back into the oven and continue to cook for 10 minutes.
Place the sugar snap peas into the bowl used for the radishes. Add 1 tablespoon of the glaze and toss. Season with salt and pepper. Remove the pan from the oven and add the seasoned sugar snap peas. Cook for 5 minutes. Serve hot sprinkled with cashews and a lime wedge. Serve with cooked basmati rice, if desired.

Variations:
Substitute salmon fillets, pork chops, or chicken thighs. Adjust the cooking time as needed.
Substitute baby potatoes for the radishes. Smaller potatoes do not need to be cut.

Sheet Pan Vegetable "Stir Fry"

4/23/2021

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 tablespoon neutral oil, like avocado oil
1 large red pepper, cut into 2-inch cubes
1 1/2 pounds broccoli florets
1 red onion, cut into 1-inch wedges
Optional protein-see below
White rice, for serving

Heat oven to 425 degrees.
In a large bowl, combine the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions, cilantro, and oil. If tofu or other protein, place on a plate and spread with half the sauce. Toss the vegetables with the remaining sauce.
Move the vegetables to the sides of the pan and place the marinated protein into the center of the pan and place the pan into oven.
Roast for 15-20 minutes. Serve hot with rice.

Alternatives:

1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
1 1/2 pounds Scrod, swordfish, or salmon
1 1/2 pounds chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
Green beans, snow peas-add last 5 minutes of cooking time.

Sheet Pan Chicken and Vegetables

3/23/2021

Serves 4
1 pound frozen peas
2 medium leeks, about 8 ounces trimmed-white to light green parts, rinsed of dirt and cut into 1-inch slices
2 garlic cloves, peeled and minced
2 cups tiny potatoes-any color
1/4 cup dry white vermouth, white wine, or water
2 tablespoons olive oil, plus more for drizzling
2 teaspoons kosher salt, plus more for sprinkling
Fresh black pepper
8 bone-in, skin-on chicken thighs
2 tablespoon fresh dill, roughly chopped
1 tablespoon fresh mint, chopped

Heat the oven to 425 degrees.
On a sheet pan, place the sliced leeks, garlic, and potatoes. Drizzle with 2 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and a few grinds of black pepper. Toss to coat evenly. Pour vermouth into the pan and shake the pan a bit to distribute the liquid.
Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on top of the vegetables around the out edges of the pan. Sprinkle with remaining salt and a few grinds of black pepper. Roast for 15 minutes. Add the peas to the pan. Continue cooking for 5-10 minutes or until the chicken skin is browned and the potatoes are fork tender.
Remove the sheet pan from the oven. Sprinkle with the chopped dill and mint. Shake the pan to coat the vegetables with any accumulated juices and the herbs. Serve hot.

Serving Suggestions:
Cold Salad: Toss the cooked vegetables and potatoes in a bowl. Remove the cooked meat from the bone and add to the bowl. Add a squeeze of lemon and toss. Serve with a glass of white wine!

Soup: Heat stock (chicken or veg). Add the cooked vegetables, potatoes, and chicken meat into the broth. Heat just until hot.

Sheet Pan Meal Tips

3/2/2021

Cooking Your Meal-things to keep in mind.

Different ingredients cook at different times. Start with the slowest-cooking ingredient, then add items, ending with whatever cooks fastest.
Size: The smaller an ingredient is chopped, the faster it will cook.
Density: Density of ingredients is important. Small chunks of carrots may still take longer to cook through than larger pieces of tomatoes or other less dense vegetables.
The closer the sheet pan is to the heat source, the crisper and browner everything will get. Ingredients at the pan’s edges cook faster than those in the middle. The more spread out the ingredients are, the more air will flow between them, browning them further.
Temperature is important. Set your oven to a higher temperature for deeper color and a lower temperature for slower, more even cooking.
Use your broiler. You can also run quick-cooking ingredients under the broiler for a meal in minutes. Place your pan further away from the boiler to give you more wiggle room with the browning.

Equipment

Low rimmed sheet pans allow for better air flow under and over your ingredients. Larger is better-measure the inside of the pan from inside rim to inside rim-about 15 by 11 inches is ideal, and a little larger if possible. You want to allow for plenty of surface area for even cooking and browning.
Use uncoated sheet pans. Pans with a non-stick coating should not be used in high heat cooking.
Cook right on the sheet pan surface for better browning on the underside of your ingredients. You can also line with parchment paper or foil-although it might affect the bottom browning of your ingredients.
Oven cooking-400-450 degrees
Use “convection” setting for best heat flow across the pan.
Oven rack placement- the closer your sheet pan is to the heat source, the crisper and browner the ingredients will get.
Use your broiler to cook or to brown up sheet pan meals at the end of cooking as needed. When cooking under the broiler, set your rack about 5 inches away from the heat. Leave oven door ajar if cooking high fat meat that may splatter onto heating element.

Flavoring
Fats

Fat adds flavoring and moisture in high heat cooking.
Fat helps to brown ingredients and evenly cook them on your sheet pan.
Use quality cooking oil or natural fats. Ie…Extra virgin olive oil, olive oil, avocado oil, coconut oil, bacon fat, lard, ghee, butter.

Herbs and Spices

Sprigs of hardy fresh herbs can stand up to higher heat cooking when tossed with oil to keep them moist. Thyme, oregano, rosemary, and sage are all good options.
Avoid tender herbs like basil, chives, parsley, cilantro and mint, which can turn burn in high heat cooking. These are best when added after the meal has been cooked.
Ground spices and spice blends can be sprinkled on prior to cooking or used in marinades, pastes and rubs.

Salt and Pepper

Season your ingredients well before cooking with salt and pepper.

Choosing a Protein

Bone-in meats take longer to cook than boneless
Thinner cuts take less time to cook-think chicken tenders vs. whole chicken breast
Fat on your protein adds flavor to your meal
1/3 to ¾ pound per person
Dry your protein with a paper towel before seasoning-this will help in browning

Poultry

Dark meat takes longer to cook than white meat
Bone-in chicken takes longer to cook than boneless
Keep the skin on your chicken. The skin provides flavorful fat to the cooked meal.

Suggested Cooking Times at 425 degrees
Breast, boneless-whole (1/2 lb)                                     20 minutes
Breast, boneless, sliced into 1-inch strips                   10 minutes
Thighs, bone-in                                                                   30-40 minutes
Thighs, boneless                                                                 15-25 minutes
Pork

Boneless chop (1-inch thick) 20 minutes
Bone in chop (1-inch thick) 20-30 minutes
Sausage-raw (pierce all over with fork) 15-20 minutes
Pre-cooked sausage 10-15 minutes

Beef

Sirloin tips-high fat 15 minutes
Ground beef in large pieces or as meatballs 15-20 minutes

Seafood

Shrimp 5-10 minutes
Fish fillet 10-20 minutes
Scallops 5-10 minutes

Adding Vegetables

Always use toss vegetable with a good quality oil before cooking. Thi will help to brown them, add flavor, and moisture.
Vegetables cook down significantly under high temperatures, so always err on the side of more.
Cut same size for even cooking.
Give them plenty of space on the pan for even browning.
Dense vegetables — potatoes, radishes, winter squashes — take the longest to cook depending on oven temperature and cut size.
Vegetables with a higher moisture content can take less time, 10 to 25 minutes.
To caramelize vegetables with a very high moisture content — zucchini and tomatoes in particular — it can take longer because the moisture needs to evaporate before browning can occur. Roasting at a high temperature, 425 to 450 degrees, can speed things up.
Leafy vegetables — kale, broccoli rabe, bok choy, chard — will cook quickly, 3 to 10 minutes. If the leaves are thoroughly dry, they will turn crisp and brown. Kale and chard can turn to brittle and chip-like if you use enough oil.

Approximate cooking time at 425 degrees
Asparagus, whole                           8–15 minutes, depending on thickness
Beets                                                 25–40 minutes
Broccoli                                             15-20 minutes
Brussels sprouts, halved              15-20 minutes
Butternut, or winter, squash      20–40 minutes
Cauliflower                                      15-25 minutes
Carrots                                              25-35 minutes
Cherry tomatoes, whole             20 – 50 minutes for caramelized
Peppers (red, green, orange)      15-30 minutes
Potatoes                                           25 – 35 minutes
Sweet potatoes                              25-35 minutes
Zucchini or summer squash        20-45 minutes

Additions

Garlic cloves, sliced or smashed
Lemons, thinly sliced
Capers
Olives-oil cured, and vinegar soaked
Feta cheese chunks

Sheet Pan Feta w/Black Olives, Tomatoes, and Lemon

3/2/2021

Serves 4-6 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers

Heat the oven to 400 degrees with a rack set in the lower third.
On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Variations:

Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
Add canned chick peas and thinly sliced fennel.
Add broccoli, asparagus, peppers, or other veg and serve as a meal.
Instead of cumin use smoked paprika or rosemary.
When cooked, combine all of the ingredients and toss with pasta and serve hot or cold.

Sheet Pan Scrod and Vegetables With Garlic Ginger Sauce

3/1/2021

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below)
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings.
White rice, for serving

Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.
Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.

Alternatives:

1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
Swordfish or salmon
Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
Add 1 large sliced red pepper
Add 1/2 of a red onion, sliced
Substitute green beans for the asparagus

Sheet Pan Sausage, Peppers, and Potatoes

2/11/2021

Serves 4
Cook on rimmed sheet pan (15X10" to 17X12").
2 garlic cloves, sliced thinly
2 peppers (red, yellow, orange, or a combination) cut into 1-inch thick slices
1 pound baby potatoes (1-2 inches in diameter), red yellow, purple-a mix is beautiful
1 small red or yellow onion, cut into ½ inch wedges
3 Tbs olive oil
2 teaspoons kosher salt (1 tsp table salt)
1 teaspoon ground pepper
1-2 sausages per person

Heat the oven to 425 degrees.
On the sheet pan place the sliced garlic, peppers, and potatoes. Toss everything with the olive oil, salt and pepper.
Pierce the sausages several times with a fork on the top and bottom. Place them on the pan. Arrange the ingredients in a single layer. Cook in the oven for 20 minutes. Serve hot right from the pan.

Variations (adjust your protein cooking time as needed)

Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
Red pepper, fennel bulb, leeks, whole cherry tomatoes, black olives.

Serving ideas:

Serve over pasta, Liz’s baked polenta, or spaghetti squash.
Serve leftovers as a cold antipasto salad. Drizzle with Liz’s vinaigrette and sprinkle with parmesan cheese or feta.

Broiled Seafood Sheet Pan Dinner

2/9/2021

Serves 2 (adjust ingredients if you are serving more)

Sheet pan size should be adjusted to allow ingredients to be placed on in a single layer with space between if recipe requires.
example: 15”X10" when cooking for 2 or 17”X12” when cooking for 4
1 Tbs olive oil
Kosher salt and black pepper
½ pint cherry tomatoes
½ small red onion cut into ¼ inch wedges (or 2 shallots, cut into wedges)
2 garlic cloves, sliced
½ lemon cut into ¼ inch slices
8 ounces thin asparagus, cut into pieces
1lb scrod (cod, swordfish, or other fish cut ½-inch thick)
6 U16 shrimp, peeled and deveined
6 little neck clams, rinsed (or sea scallops, muscle removed)
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon capers
1 Tablespoon extra-virgin olive oil
1 teaspoon sherry vinegar (red wine, white wine, or apple cider vinegar)
2 Tbs fresh herb-dill, parsley, or mint

Preheat the broiler and place oven rack 5 inches below the heat source.
Place the tomatoes, onion, garlic, lemon, asparagus, and shrimp onto a sheet pan and toss gently to coat everything with the oil. Put everything into a single layer and make a space in the center of the pan for the fish.
Place the fish on the pan and drizzle with a little extra virgin olive oil and sprinkle everything with the salt and pepper.
Scatter the clams onto the pan.
Place the pan under the broiler and cook for 10 minutes or until the fish is just firm when pressed with your finger.
In a small bowl, whisk together the capers, extra-virgin olive oil, sherry vinegar, and herb to create a vinaigrette.
Remove the pan from the oven and drizzle with the vinaigrette. Serve right from the pan!

Sheet Pan Chicken Fajitas

2/9/2021

Serves 2-4
Southwest Seasoning
Makes ¼ cup
2 tablespoons smoked paprika (I get mine at HomeGoods). You can use sweet paprika instead, but it will not have a smokey flavor-still delicious though!
½ tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons salt

Fajitas
1 ½ pound boneless, skinless chicken thighs or chicken breasts (or tenders), cut into 1 inch slices
2 large peppers, red, yellow, or combination, cut into ½ inch thick slices
1 large red onion, peeled, cut in half from top to bottom, each half cut into ½ inch wedges
2-3 tablespoons Southwest seasoning
2 teaspoons olive oil
½ cup cilantro, chopped
1 lime, cut into 1/4s
8 corn or flour tortillas

Preheat the oven to 425 degrees.
Combine the Southwest seasoning ingredients in a small container and set aside.
Place the chicken pieces, peppers, and onions into a large bowl. Sprinkle with 2-3 tablespoons of the seasoning and the olive oil. Toss to coat the chicken and vegetables with the seasoning.
Place the seasoned chicken and vegetables onto a sheet pan and spread out into one layer -do not over crowd. If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 12 minutes or until the chicken is firm to the touch and the peppers and onions have softened.
If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
Warm the tortillas (covered) in the microwave for 1 minute.
Serve hot with lime wedges.

Add Liz’s Southwest Coleslaw to create an amazing meal!

Roasted Fruit on Mascarpone Toast

2/9/2021

Serves 4
2 cups hulled strawberries, cut in half
2 cups dark purple grapes
1 dark purple plum, cut into 8 wedges
1 small orange, cut into 4 wedges
¼ cup butter, melted
¼ cup honey
1/4 teaspoon kosher or sea salt
¼ cup pistachios, roughly chopped
Four slices of artisan bread, cut in half and toasted
1 cup mascarpone cheese

Preheat oven to 425 degrees with a rack positioned in the middle of the oven.
Spread the fruit out on the baking pan in a single layer, drizzle the butter and the honey over the fruit. Sprinkle with salt. Place the pan into the oven.
Roast the fruit for about 15-20 minutes, the fruit should soften and the juices should mingle with the butter and honey on the bottom of the pan. Remove the pan from the oven and cover to keep warm.
Spread each piece of toasted bread with mascarpone cheese. Leave a depression in down the middle of the cheese. Spoon the roasted fruit onto the center of the cheese. Squeeze the orange onto the fruit. Sprinkle with pistachios. Serve warm.

The roasted fruit can be covered and warmed up to serve.

Other fruit combination:
Black plums, pears, peaches, black grapes
Peaches, strawberries, blackberries
Pineapple, banana, strawberries
Figs, peaches, grapes

Sheet Pan Cocoa Rubbed Beef with Broccoli

2/7/2021

Serves 2-4

Cocoa Rub Mix
Makes about ½ cup

¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder
-Place all the ingredients above in a bowl and mix well.

1-1 ½ pounds steak tips, uncut
2 tablespoons olive oil
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper

Preheat the oven to 425 degrees.
Generously coat the sirloin pieces with ¼ -1/3 cup of the cocoa rub. Set aside.
Place the broccoli, red pepper, olive oil, salt, and pepper onto a rimmed baking pan and toss to coat with the oil evenly. Spread out the vegetables in one layer -do not over crowd. Place the sirloin pieces at the outside edges of the pan. If you are serving a larger crowd and need another sheet pan, place both in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger.
Remove the pan from the oven. Place the sirloin onto a cutting board, cover with foil to rest for 5 minutes. Place the vegetables onto a serving platter and cover with foil to keep warm. Slice the sirloin and serve with the vegetables.

Variations:

Pork chops-1-inch thick boneless chops or ½ inch thick bone-in chops
Boneless chicken breast or boneless chicken thighs
Marinated Beef (without cocoa rub) with broccoli and peppers. Instead of rubbing with cocoa rub, marinate the sirloin tips for 30 minutes with 1/3 cup of Liz's vinaigrette. Follow the above recipe steps 3 and 4. Serve hot. Or, serve cold and tossed with cold pasta all dressed with Liz's vinaigrette to taste.

Sheet Pan Beef and Broccoli w/Hot and Spicy Sauce

2/1/2021

Serves 2-4
2 tablespoons olive oil
1-1 ½ pounds steak tips
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar-use less sugar if you prefer
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil-peanut oil, avocado oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
¼ cup water
3 scallions, cut into 1-inch pieces for garnish
Sesame seeds, for garnish

Preheat the oven to 425 degrees.
Combine the steak tips, broccoli, red pepper, olive oil, salt, and pepper in a large bowl and toss to coat with the oil evenly. Place the steak and vegetables on a large sheet pan in one layer. Do not over crowd. If you need another sheet pan, place them in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger.
While the steak and vegetables are cooking, prepare the sauce. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and ¼ cup water in a small bowl and stir. Set aside.
Heat a small saucepan with the cooking oil over medium-low heat. Add the garlic and ginger and cook stirring for about 20 seconds.
Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.
Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened.
When the beef is cooked, place it and the vegetables onto a large platter. Toss gently with 1 cup of the prepared sauce (or more to taste). Serve hot. Store extra sauce in refrigerator for up to 3 weeks or freeze.
Garnish with scallions and sesame seeds.

Sheet Pan Salmon Dinner

1/14/2021

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

Heat the oven to 425 degrees.
Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly.
Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill.
Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets.

Sheet Pan Sword Fish

11/12/2020

Serves 2
2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, whole
1 small red onion cut into ¼ inch thick wedges
1 pound asparagus spears, trimmed and cut into 3-inch sections
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1 1/2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)

Heat the oven to 425 degrees.
Place the tomatoes, onion, asparagus, garlic, and lemon, on the sheet pan. Toss with 2 tablespoons of olive oil and a few pinches of salt and pepper. Spread out the vegetables in a single layer onto the pan. Place the sword fish in the middle. Drizzle the fish with a little olive oil and sprinkle with salt and pepper. Place the pan in the oven closest to the heat source and cook for 15 minutes.
Remove the pan from the oven. Drizzle with a little extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets.

Sheet Pan Meatballs with Portobello Mushrooms

10/26/2020

Serves 2

Meatballs:
1 pound ground beef
1 pound ground pork or sausage meat
2 large eggs
1/2 cup parsley, chopped
1 cup parmesan cheese, grated
4 cloves garlic, minced or 1 teaspoon dried garlic

Vegetables:
3 Tbs extra virgin olive oil
1 garlic clove, minced
Kosher salt and black pepper 8 ounces portobello mushrooms, sliced
2 medium tomatoes, each cut into 6 wedges
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs parsley, chopped

To prepare the meatballs, place the meatball ingredients in a bowl and combine. Divide into eight meatballs-about 4 ounces each.
Heat the oven to 425 degrees. Cover a sheet pan with parchment paper.
In a large bowl, combine the olive oil, garlic clove, mushrooms, and tomatoes. Season with salt and pepper and toss all together. Place onto the sheet pan in one layer. Place the meatballs on top. Cook in the oven for 20 minutes.
Sprinkle the feta over the meatballs and vegetables. Serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
Red pepper, fennel bulb, leeks, sliced red or yellow onion (cut into 1/2 inch wedges).
Serving ideas: Serve as is or serve over pasta, baked polenta, or spaghetti squash.

Sheet Pan Sweet Potato Pudding with Roasted Plums

10/8/2020

Serves 4
2 medium sweet potatoes, cut in half lengthwise
4 plums (firm, not too ripe)
3 Tbs brown sugar
2-4 tablespoons unsalted butter
2 egg yolks
¼ cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon kosher salt

Topping:
½ cup heavy cream
1/3 cup toasted pecans, walnuts, or pumpkin seeds

Preheat your oven to 400 degrees. Place the sweet potatoes on a lined sheet pan, cut side down. Place in the preheated oven and cook for 10 minutes.
Cut each plum into 6 wedges and toss with brown sugar.
After cooking the potatoes for 10 minutes, remove the pan and add the sugared plums in a single layer to the pan. Place the pan back in the oven and cook for an additional 10-15 minutes or until the potatoes are fork tender.
Remove the pan from the oven. Using a spoon, scoop the sweet potato from the skin and place in a bowl. Mash the potatoes with the butter until smooth.
In a small bowl, combine the egg yolks, heavy cream, vanilla extract and salt.
Combine the egg mixture with the still-hot mashed sweet potatoes and stir until
smooth. Divide the pudding into bowls and top with the roasted plums.
For the topping, whip the heavy cream and serve on top of the pudding sprinkled with nuts or pumpkin seeds.

Notes: For the topping, substitute sour cream for the whipped cream if you like.

Sheet Pan Honey-Mustard Sausage, Apples, and Brussels Sprouts

10/7/2020

Adapted from NYTimes recipe: Sheet-Pan Sausages and Brussels sprouts with Honey Mustard

Serves 4
1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 large apple that will stay firm in cooking-Granny Smith, Honey Crisp, Cortland-cut into 1 ½ inch cubes-leave the skin on
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, apples and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and apples start to soften. (The sausages will not be cooked through yet.)
Meanwhile, in a small bowl, stir together the honey, mustard.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the apples and Brussels sprouts are tender, another 10 minutes or so. Season to taste with salt and pepper

Alternatives: Boneless chicken thighs, thick fish fillet (salmon, swordfish, tuna, scrod), boneless pork chop, pork tenderloin. If using any of these alternatives, drizzle with olive oil and season w/salt and pepper before cooking.

Additions: Red onion, cut into wedges, cauliflower florets, butternut or delicata squash cubes or slices, sweet potato slices.

Air Fryer Salmon and Green Beans

8/18/2020

Salmon with Green Beans

Swordfish with Broccoli and Red Peppers

2 garlic cloves, minced
1 tablespoon ginger, minced
1 lemon, zested and juiced
1 tablespoon honey
1/4 cup soy sauce or Bragg’s Aminos
3 tablespoons Rice Vinegar
1 tablespoon olive oil or avocado oil
2 salmon fillets, about 6 ounces each
For the Green Beans
2 cups green beans, trimmed
1 tablespoon toasted sesame oil
Kosher Salt
1/2 teaspoon sesame seeds, toasted

For the fish: In a small bowl whisk together garlic, ginger, lemon zest and juice, soy sauce, vinegar, and oil. Remove half of the marinade and reserve. Place salmon in a gallon-size resealable bag. Pour remaining half of marinade over salmon. Seal and massage to coat. Allow to marinate at room temperature for 30 minutes.
Place salmon in air fryer basket. Set fryer to 400°F for 12 minutes.
For the beans: Brush with sesame oil and season lightly with salt.
After the salmon has cooked for 6 minutes, add the beans around salmon in the air fryer basket. Continue cooking for remaining 6 minutes. Remove from the air fryer and divide between two plates.
To serve, drizzle the salmon with some of the reserved marinade and sprinkle the sesame seeds over everything.

Sheet Pan Chicken Thighs w/Potatoes and Peppers

5/8/2020

Serves 4
3 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove, minced
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
4-6 small bone-in, skin-on chicken thighs
4-6 small Yukon gold potatoes, cut into ¾ inch pieces
1 large red pepper, cored, seeded, cut into 1 inch strips
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)

In a medium bowl, combine 2 tablespoons oil with the lemon juice, garlic, oregano. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on the other side of the pan. Roast for 15 minutes.
Remove the pan from the oven, toss the potatoes, add the pepper slices, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the pan to the oven to roast until tender, another 5 to 10 minutes.
Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot from the pan.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, salmon fillets-thick.
Sweet potatoes, fennel bulb, leeks, red or yellow onion-sliced thick, red onion.