Sheet Pan Chicken and Vegetable Bake - Weekend Recipe

One last chicken recipe and one more sheet pan recipe.  I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week.  I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.

We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds.  I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.

As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share.  This one has the hint of lemon that I love with chicken and easy vegetables I have on hand.  If you do not have any shallots, just finely dice an onion for that good flavor.

Sheet Pan Chicken and Vegetable Bake

• 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise 
• 12 ounces baby Yukon Gold potatoes, halved lengthwise
• 8 ounces carrots, diagonally sliced into 1-inch pieces
• 8 ounces celery, diagonally cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided 
• 2 teaspoons ground coriander, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallot
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons honey
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
•     OR use 2 to 4 tsp Fine Herbs or Herbal Spread Blend instead of the fresh herbs
• Lemon wedges

Directions

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Squash and Bean Soup - Weekend Recipe

This soup is a bit different because you serve it over couscous to give a unique texture.  I like how you can make it in the crockpot.  I like dry beans so I pull them out and soak them overnight and use 1 cup cannellini beans and 1 cup soaked chickpeas (garbanzo beans.)

Squash and Bean Soup

• 1 tsp ground coriander
• 1 piece fresh ginger
• kosher salt
• Pepper
• 1 small onion
• 1 small butternut squash
• 2 clove garlic
• 6 sprigs fresh thyme
• 1/2 cup couscous
• 1/4 cup dried apricots
• 1/4 cup roasted pistachios
• 1 scallion
• 1/4 cup fresh flat-leaf parsley
• 1 can cannellini beans
• 1 can chickpeas

DIRECTIONS

1.      In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

2.      Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

3.      In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Non-alcoholic Gin Lime Rickey with cilantro

This is my 1000th post so we are celebrating with a COCKTAIL!  Today is a Rickey. Rickey is a name for a cocktail served in a highball glass made from gin or bourbon, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the rickey. 

Originally created with bourbon in Washington, D.C. at Shoomaker's bar by bartender George A. This version uses the added flavor of cilantro and a fake gin (see below) and adds a bit of sugar, because gin is naturally bitter, sugar is often used with gin, but rarely with bourbon.

We make Mocktails like this in a demonstration lecture Crafting Mocktails, it is a popular program so if you are in the northern Illinois area and would like to see the program check out the UPCOMING PROGRAM page to see where we will be next.

To make the Fake Gin you follow these simple directions:

Using a quart glass canning jar place the following items in the bottom:

2 tsp juniper berries

Peel of one entire lemon (no pith)

Peel of one orange

1 star anise

1 tsp coriander seed

1/8 tsp ground nutmeg

1/2 tsp savory

Add 2 cups cold water


Place a cover on the jar and infuse in the refrigerator for 24 to 48 hours before using. Strain out the solids.  No need to strain out the citrus early, that bitterness from the peel is desired.

We make a kit for crafting this Faux Gin in water for a nonalcoholic version or vodka as an alcoholic version.

Once you have the Fake Gin, then you can make the Lime Rickey

Gin Lime Rickey with Cilantro
1 cup water
Juice of 3 limes
1 cup Fake Gin
3 tablespoons sugar
1 small bunch cilantro
2 limes, quartered
3 cups club soda

Directions:
Combine water, lime juice, fake gin, sugar, cilantro and lime in a pitcher. Refrigerate for at least 1 hour. To serve, add club soda. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)

December 2019 - Mocktails (MockDec)

Grilled Shrimp with Remoulade - Weekend Recipe

I found this recipe on the Food Network website and I thought this updated and untraditional rémoulade is an excellent tangy sauce for these spice-rubbed shrimp. You can make this one in the summer or save it to warm up your winter by grilling in the broiler.

Grilled Shrimp in Remoulade Sauce

For Remoulade Sauce:

1/4 cup reduced-fat mayonnaise
1/4 cup low-fat plain yogurt
1 tablespoon chopped flat-leaf parsley
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce

For Shrimp:

2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 pound)

Directions:

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate. Preheat grill to high.

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights 

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes

   December - Herbal Cocktails 

Roasted Chicken and Butternut Soup - Weekend Recipe

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying soup.

And it is a nice flavor-filled change for chicken soup using mirepoix.  Spices give this a great warming taste, perfect for a cold and snowy day.

Roasted Chicken and Butternut Soup

4 bone-in, skin-on chicken thighs

1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium

1 small yellow onion, diced medium

2 tablespoons extra-virgin olive oil

coarse salt and ground pepper to taste

4 cups low-sodium chicken broth or water

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 to 2 tablespoons fresh lemon juice

Fresh cilantro (optional)

Directions:

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

Transfer chicken to a plate and let cool.

Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky.

Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper.

To serve, top with fresh cilantro, if desired. Helpful Hint Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails