Easy recipes – Quick cleanup – Impressive flavors – Bon Appetit!
Pork “Saltimbocca” With Roasted Onions And Potatoes
INGREDIENTS
- 4 1-inch-thick slices pork loin (6–8 ounces each)
- 1 1/2 cups dry white wine
- 2 onions, cut into 1/2-inch-thick slices
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds
- 1/4 cup chopped fresh sage leaves
- 8 thin slices prosciutto
Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet atop potatoes and onions. Roast until an instant-read thermometer inserted horizontally into center of pork registers at least 135°, about 10 minutes – cook to your preference. Let rest for 5–10 minutes. Divide onions, potatoes, and pork among plates.
Recipe Credits: 
I love this recipe on a cold winter’s night! Goumet made easy!
Roast Chicken & Sweet Potatoes
This was one of the first sheet pan dinner recipes I ever made.
Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner.
- 2 Tbl whole-grain or Dijon mustard
- 2 Tbl chopped fresh thyme or 2 tsp dried
- 2 Tbl extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1½-2 pounds bone-in chicken thighs, skin removed
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
- Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
- Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
- Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and about 30 to 35 minutes.
* Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Garlic Lemon Shrimp, Asparagus & Potato Sheet Pan Dinner
INGREDIENTS
- 1 Pound Large Shrimp (16-18 count) – thawed, peeled deveined and tail still intact
- Extra Virgin Olive Oil
- 3 cloves of Garlic- minced
- ¼ tsp Crushed Red Pepper Flakes
- 2 Lemons- zest and juice of one and thinly slice other
- 1 Pound Asparagus – trimmed
- 1 Pound Fingerling Potatoes – halved lengthwise
- 2 TBS Flat Leaf Parsley – roughly chopped
- Sea Salt & Freshly Ground Pepper
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up. Place the shrimp in a large mixing bowl and drizzle with a 2 tablespoons of extra virgin olive oil, 1 T lemon juice and salt & pepper. Add in garlic, parsley, and crushed red pepper flakes. Stir to coat and set aside.
- In a medium sized mixing bowl, toss the potatoes with 1 tablespoon of oil. Season generously with salt and pepper. Transfer potatoes to baking sheet in a single layer. Roast potatoes for 20 minutes, or until almost tender. While potatoes are roasting, toss asparagus with ½ tablespoon of olive oil and season with salt and pepper. Set aside.
- Add asparagus and lemon slices to baking sheet. Continue to roast for 10 minutes or until potatoes are almost tender. Use a slotted spoon to add shrimp to baking sheet and transfer back to the oven. Roast for 5-6 minutes or until shrimp are pink.
Recipe inspired by No Spoon Necessary
Time to switch from sheet pans to the crock-pot…
My Chili Recipe
- 2 lbs. ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large can (28 oz.) petit diced tomatoes
- 1 (10 oz) can of tomato paste
- 1 (10 oz) can of Rotel diced tomatoes with green chillis
- 1 can dark red kidney beans
- 2 Tablespoons ground chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika (I use smoked paprika)
- 1 teaspoon onion powder
- Salt and Pepper to taste
DIRECTIONS
Brown beef, garlic and onion in saucepan. Transfer to crock-pot and add rest of ingredients. Cook on low in crock-pot for minimum 2 hours…the more it simmers, the better it tastes!
You could also brown the beef, onion and garlic at night and put in fridge – in the morning just add everything to the crock-pot and let it cook all day on low. Dinner ready when you get home.
Serve with shredded cheddar cheese & sour cream.
