Miso Maple Sheetpan Chicken

 Miso Maple Sheetpan Chicken
Ingredients
Yield: 4 servings
⅓ cup white miso
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces Brussels sprouts, trimmed and halved
3 to 4 chicken breasts (about 2 pounds), cut into 1½-inch cubes (6 to 8 pieces per breast), patted dry

Preparation
Step 1
Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
Step 2
To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.
Step 3
Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
Step 4
Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.
Step 5
Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.

Originally from:
https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts

Carrot Ginger Soup





ROASTED CARROT SOUP  

New: Feb 2025


2 lb carrots, washed, dried and cut into 1/2 inch coins

2 tablespoons olive oil

1 tablespoon garam masala

1 head garlic, cut in half

2 inch knob of fresh ginger, (14g) peeled and minced or 1 teaspoon ground ginger

2 medium white onions, cut into quarters and separated (to prevent burning)

6 cups chicken broth

2x 13.5 oz cans coconut milk, canned and full fat

juice of one lime or lemon

3/4 teaspoon sea salt


OPTIONAL

2 teaspoon turmeric

Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat


Instructions 

Preheat oven to 400℉ on convetion

On a large sheet pan prepared with a foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Add the garlic head, cut side down

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add the roasted vegetables including the garlic with the skins off, chicken broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. If needed, do this in increments. 

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. 

Add to large stockpot on the stove and simmer.

Taste and add salt and pepper to taste if necessary.


Originally from: https://jessicainthekitchen.com/roasted-carrot-soup-vegan-gluten-free-easy/#recipe


Roasted Tomato Soup


 

New: Feb 2025

 48 oz small colorful grape tomatoes and 64 oz Roma tomatoes

1 head garlic cut in half

4 yellow onions, quartered

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

8 cups chicken stock

4 bay leaves

4 tablespoons butter

1/2 cup chopped fresh basil leaves for ganish

1 cup heavy cream,


Preheat oven to 425 degrees F on convection

Spread the tomatoes (whole), garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for minutes, or until caramelized, turning trays once or twice.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes (or longer) or until liquid has reduced by a third.

Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in basil and a splash of heavy cream.









Originally from: https://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe-1917339


Chicken

 

Turkey Breakfast Sausage



New: Feb 2025 



2 lbs of ground turkey (85/15 tastes best but any ratio of fat works fine)

1 t salt

1 t pepper

1 t sage

1 t garlic powder

2 t paprika

.5 t sugar

.25 t nutmeg

.5 red pepper flakes


First mix all spices together in small bowl. 

Add spices to ground turkey and mix well. (You might have to stir a lot to get everything combined well.)

Form into patties.

 Cook in preheated cast iron pan on medium, flipping as needed until 160 degrees internal



also possible things to add:

thyme, majoram, onion powder, garlic granules

most recipes used much more salt

Subscribe to: Posts (Atom)
Blogger Template by Clairvo