In my 30+ *coughcough* years, three things are definitely true about me: 1) I can procrastinate with the best of ‘em, 2) I’m a whinger, and 3) pizza can cure almost any complaint.
So, here I find myself traveling for the second week in a row, and still I waited until I’m literally in the car to be typing these words, grumpy that I didn’t do it sooner, and whiny about another long trek ahead; and yet, I’m already thinking about more pizza and drooling.
My recipe isn’t anything special. Betty Crocker’s homemade dough (doubled for the sheet pan recipe) because store-bought doesn’t cut it. Tomato paste instead of sauce because it’s heartier. Too much cheese because my mom’s Wisconsin roots were ingrained early. Toppings of onions, green peppers, and black olives because I like to pretend I am healthy, and because it’s a creature comfort when I order delivery. Basil and oregano because herbs make me feel classy.
But it’s the sort of recipe that I need when I feel extra whiny but also don’t hate myself enough to get fast food.
So, take this recipe as just Christinia’s comfort food, but make whatever pizza you need to get past your grumps or your pizza, booze, telly date night.
1 medium onion, chopped or sliced depending on my mood
1 green pepper, chopped or sliced depending on my mood
1 T. dried basil
1 T. dried oregano
1 t. garlic powder, optional
1 t. onion powder, optional
Salt and pepper, optional and to taste
Olive oil, for a light coat on the sheet pan
Red pepper flakes, for serving, optional
Heat oven to 425 degrees. Lightly coat a large sheet pan with olive oil.
Spread the pizza dough on the sheet pan. Top with the tomato paste. Sprinkle on the shredded cheese. Add olives, onions, and peppers. Sprinkle on the herbs and spices. I like to add another light spray of olive oil because I’m crazy but that’s totally optional.
Bake for 15 to 20 minutes until the dough is cooked through and the cheese is lightly browned on top, and enjoy!
It’s the heart of summer, so I should be grilling brats. But I’ve got sheet pan recipes to fill, and anyway, beer brats taste better when you cook them in actual beer.
Sure, sure, I could simmer them with beer and then grill them, but that’s dirtying more dishes. And as I said, I’ve got sheet pans to fill.
There were several recipes online for how to make beer brats on a sheet pan, but I didn’t really like any of them. One even said to cook the beer brats on the stove with beer and then cook in the oven, but that’s more work than seemed necessary.
So, I just made something up, and readers, I have to say, I executed it perfectly.
Perhaps it was just the beer.
The extra nice thing about this is how easy it is to scale up or down. And fit any needs. I overdid it on the peppers and onions, but they made a tasty treat in scrambled eggs. We had potatoes on hand so why not have some roast potatoes as well.
Plus, I picked the best beer to suit my brats, Pseudo Sue, but any preferred brew will work.
All in all, it was pretty perfect. Even off the grill.
Here’s what I did:
4 to 8 brats
1 (12 to 16 oz.) can of beer
2 bell peppers, sliced
2 onions sliced
10 small golden potatoes, quartered (optional)
2 to 4 T. grainy mustard, plus more for topping
Oil, for light coating
Heat oven to 400 degrees. Lightly coat a large rimmed sheet pan with oil.
Place the onions, peppers, and potatoes, if using, on the sheet pan. Add brats so that the touch the sheet pan directly.
Top with beer and squirt on the mustard.
Bake for 50 to 60 minutes, turning halfway through, until beer is mostly evaporated and the brats are browned.
Serve with buns and additional mustard as desired, and enjoy!
It’s turning out that my brother’s Christmas present of Jamie Oliver’s “5 Ingredients” is the gift that keeps on giving. Not only have we found some great recipes in general but it’s always good for a sheet pan recipe when I’m short on time and inspiration.
This week’s meal, a savory pseudo bread pudding with beans and bangers, turned out to be just what I needed.
It may have been recommended for when the weather requires something hearty, but it has the side benefit of being relatively quick in the oven so it worked well in the heat. And let’s be honest, once the Midwest got warm, it got real warm and so the A/C has been going for weeks now.
Despite the 5 ingredients moniker, Oliver does supplement it with up to 5 pantry staples (the same 5, FWIW), and he suggests that the base ingredients can be added to. So, I tweaked his a bit.
First of all, our garden has been just full of green beans thanks to a freebie of provider beans from Seed Savers, so I figured I could throw them in and add some more veggies. And second of all, I couldn’t find rosemary focaccia for some reason, so I used olive and pepper varieties but still supplemented with rosemary because who doesn’t love rosemary.
Also, it calls for a British sausage that I can’t find and didn’t bother to try to replicate. Instead, I turned to my favorite meat-monger and bought another British sausage, bangers. I think any sausage will work; bangers certainly did. Oh, and British measurements are hard to get right without extra work, so I changed them to clip up everything.
Other than all those changes, I mostly followed the recipe and had a delicious dinner in no time. I’m bookmarking it for the winter when I’ll surely turn to it again.
Here’s what I did:
2 (15 oz.) cans great northern beans (or similar variety)
2 (pint) containers of cherry/grape tomatoes, halved
4 large bangers (8-12 sausages, or 12 chipolatas if you can find them), cut into bite-size pieces or slightly larger
4-6 cloves garlic, thinly sliced
1 small loaf (about 300 g.) focaccia, rosemary or whatever variety, torn or cut into bite-size pieces
1 T. olive oil
1 T. red wine vinegar
Any garden veggies or herbs you want to add (optional)
Heat the oven to 350 degrees.
Spread the tomatoes and garlic on a large rimmed sheet pan. Top with bread, and then pour the beans (with their juices) on top. Add a splash of water (I used the bean can to get a little more bean juice). Drizzle the oil and vinegar over the top of the mixture, and then dot with the sausage pieces.
Bake for 45 minutes, until golden and bubbling; let cool slightly and enjoy!
So, leading into the July 4th, I probably should have made something more appropriately festive for Independence Day.
But when I saw the most Polish of Polish recipes I was a) sad that I didn’t think to make it on the little-celebrated Casimir Pulaski Day and b) sure that I had to make it immediately. I mean, c’mon, it has kielbasa and pierogies. What more could I ask for? Oh yeah, it also has hot sauce.
Almost better than all of that, you can basically throw it all together on a pan with some peppers, onions, oil and a couple of spices, and you have dinner in 30 minutes.
The only downside is my desire to find hippie, sustainable kielbasa meant we had to hit up more than one grocery store, but thankfully, Fresh Thyme once again came to the rescue. But of course, if you don’t care about that (even though you should, sorry not sorry), kielbasa does abound in grocery stores.
The recipe tells you to mix the ingredients in a bowl first. I was even too lazy to do that. In hindsight, it was a cramped fit on my sheet pan that made stirring the spices and olive oil more difficult on the pan, so it is probably preferred. However, if my sheet pan were bigger than its 15×13-ish proportions, it’d probably be fine, and honestly, stirring halfway through helped with the exception of one pretty spiced (and delicious) pierogi.
And two sheet pans or a bigger one would be nice to get all the pierogies touching the pan and therefore have a bit more crunch. But let’s be honest, pasta stuffed with cheese and potatoes is amazing no matter what.
Here’s the recipe that I found linked to off of Buzzfeed but comes from the Foodie with Family blog:
2 packages (14 oz each) kielbasa
2 onions, halved and cut into strips
2 bell peppers, cut into strips
24 frozen pierogies (2 packages)
3 T. oil
Salt and pepper, to taste
1 T. chili powder
2 t. hot sauce (I did not measure)
½ t. garlic powder
½ t. onion powder
Grainy mustard, for serving (optional)
Heat oven to 400 degrees.
Cut kielbasa into 4-inch lengths and arrange on the outside of the sheet pan. Add the onions and bell peppers with 1 T. oil as well as a little salt and pepper (or do this in a big bowl), and try to keep on the outside to save direct pan space for the pierogies.
Add the pierogies to the pan with the remaining oil, and the spices, and hot sauce (or, again, do this in a big bowl and then add to the sheet pan).
Bake for 30 minutes, turning the pierogies and stirring the rest halfway through, and enjoy!
A week late but I found the perfect “I don’t have time for this” sheet pan recipe.
The good news is it’s been another hectic week that meant I also didn’t have a lot of time to make something this week either; the bad news is, well, it’s been another hectic week. Please someone older than me tell me that life gets less stressful eventually.
Since I’m doubtful that someone will reach out to me, I’ll take solace in the fact that simple sumptuous scones exist and help make life worth living.
Lavender and lemon combine to make the perfect airy, floral, summery breakfast.
And as I might have mentioned, they’re fairly simple.
I’m not super picky when it comes to scones, and one of my favorites is Betty Crocker’s, but these had a nice fluffy texture that made it almost cake-like, while not really having more sugar than any other scone. They were a delight, and I’m absolutely sure I’ll make them again. I might even try to change it up and use different flavors, like my favorite raspberry and white chocolate chip.
Three quick notes:
The recipe calls for 2 sheet pans. I almost didn’t but decided to trust the recipe, especially since it’s from the the typically trustworthy Epicurious, and I’m glad I did. The scones don’t look so big but they expand, so use 2 sheet pans or bake in batches.
It also suggests serving with store-bought lemon curd. While lemon curd is a treat and does go well with the scones, lavender is such a subtle flavor that the lemon tends to overpower it, especially when lemon zest is already in the scones. So, use with that warning or feel free to pass if you love lavender.
Lavender made sound hard to come by, but my favorite spice shop Allspice in Des Moines has lavender flowers, and they ship if you can’t get to Iowa’s capital. And, if you don’t want to include them, I’m sure they’d be OK without it, if less exciting.
Did I mention these were simple and amazing? OK, here’s what I did:
3 c. all-purpose flour, plus more for light kneading
¾ c. granulated sugar
1 T. baking powder
2 t. dried lavender buds (recipe called for 1 t., but like I said, subtle; I also sprinkled just a few on top of each scone for plating purposes and for a bit more taste, but you do you)
1 t. salt
½ t. baking soda
1 ½ sticks butter (preferably unsalted), cut into ¼-inch cubes
1 c. buttermilk, plus more for brushing (2-4 T.)
Zest from one lemon
1 t. vanilla extract
2 T. demerara sugar, or granulated sugar, for topping
Lemon curd, optional and to taste
Heat oven to 425 degrees, and arrange racks on upper and lower thirds of oven. Line 2 sheet pans with parchment paper.
In a large bowl, mix together the 3 c. flour, granulated sugar, baking powder, lavender buds, salt, and baking soda. Cut in the butter, using two knives, your fingers, or a pastry blender. Stir in the lemon zest.
Make a well in the dried ingredients and add the buttermilk and vanilla.
Stir slowly to mix. I found a fork worked really well.
Once a shaggy dough forms, turn out onto a floured surface and lightly knead until the dough forms together.
Use your hands to pat into an about 10-inch by 6-inch rectangle. Cut the rectangle in half lengthwise, and then cut each square into four squares. Cut each square into two triangles, so you have 16 triangles of dough.
Divide the triangles between the prepared baking sheets. Brush with the buttermilk and then sprinkle with the additional sugar.
Bake until scones are golden, about 13 to 15 minutes. Enjoy warm or at room temperature with lemon curd, if desired.
I’ve been wanting to make this week’s recipe for a few years now, ever since I spent a year making breads. Somehow these crackers never made the cut, but I’ve saved the link to the recipe for a time when I had the chance to make them.
Of course, I’ve had opportunities but when you like to make food as much as I do, the list of things you wish to make — while still making time for old favorites — is quite long.
But, still, these are everything bagel crackers. Everything bagels were my first and favorite bagel love.
If I’m only getting a single bagel, it will be an everything bagel (with a plain shmear, if you’re wondering). If I’m getting a dozen, a quarter to half of them will be everything. Almost all of the remainder will be one of the toppings from an everything bagel — poppy seed, sesame seed, garlic, maybe onion. I might make an addition of an asiago.
Point is, it’s a little weird I haven’t made these crackers yet.
So, even though I didn’t have a lot of time this week, I love to make bread and I thought this was the perfect week to finally whip together this treat.
It didn’t go well from the start, which should have been a sign.
Most of it was my fault. I had to go get some ingredients so I got off to a late start; it went more slowly than I had anticipated; I misread the directions slightly so I got even more flustered; and it made more of a mess in our already messy kitchen than I had hoped.
But not all hope was lost. After all, these were topped with “everything.” It’d all work out.
And initial signs indicated it’d be OK. The first few that crisped at the edges got taken out a little early while the rest baked, and after slight cooling, they tasted pretty good.
Then, when I was putting them away, my spirits got totally crushed and I’ve vowed to get revenge on this recipe if it’s the last thing I do (OK, not really, I’m just feeling dramatic.).
The parchment paper lining, I thought, made for an easy way to wiggle the crackers into a Ziploc bag for safe storage.
But when I poured, all of the topping mix just came right off the crackers and sunk to the bottom of the bag.
The only thing that made them good sat in a layer so so so far away from the crackers. I could have saved the effort of brushing the crackers with oil and carefully sprinkling on the topping mix, and instead just dumped them on some plain wheat crackers.
A second batch was placed more carefully but it only salvaged a couple of poppy seeds. Plus, who wants to make crackers that have to stay right-side up for their toppings to stay on?
As for the crackers, they were merely OK. The salt stayed on, which meh. Mostly, I made it work by pouring the topping mix onto hummus and then scooping up everything hummus onto plain wheat crackers.
If you’re still brave enough to make this recipe after my rant, and not dissuaded, I do have two thoughts to make it work. First, mix the everything topping mixture *into* the cracker dough, or do most of it in the dough and sprinkle on some, and then *press* it into the dough with wax paper or more parchment paper. Second, just do it all on top, but *press* it into the dough.
Me, I’m just going to hit up an Einstein’s or make the mix and put it on something else.
Here’s what I did, mostly following a recipe from The Chew:
For the crackers
2 c. all-purpose flour
2 c. whole wheat flour
2 t. sugar
1 t. salt
1 ¼ c. water
5 ½ T. olive oil (plus more for brushing if you put the topping mix on top)
For the topping mix
2 t. dried minced onion, or onion flakes
2 t. dried minced garlic, or garlic flakes
2 t. poppy seeds
2 t. sesame seeds
2 t. Kosher salt
1 t. caraway seeds (optional)
1 t. fennel seeds (optional)
1 t. black sesame seeds (optional)
Heat oven to 375 degrees.
Line two large rimmed sheet pans with parchment paper.
In a large bowl, mix together the flours, sugar and salt. Stir in the oil and water. Mix together until well incorporated. (Add the topping mix here, if desired.) Turn out dough onto a lightly floured surface and knead to combine completely, without overworking the dough.
Divide the dough into three discs and cover two with plastic.
Roll one disc at a time to ⅛ inch thickness, and then cut into 2” pieces. (The recipe says to cut into triangles but TBH, I couldn’t figure out how to make discs make triangles of that size without a lot of effort. I thought at first cutting like a pizza but they were too big.)
Transfer the pieces to the parchment paper-lined sheet pan. (Here’s where I misread. The recipe has you do this in batches so you do one disc, bake, then the next disc. I missed that, but I’d rather get it done quicker by fitting it all on 2 sheet pans and baking at the same time.)
Repeat with the next two discs.
Just before baking, brush the triangles (or whatever) with oil and top with topping mix. PRESS into the dough.
One of the best cookbooks I got when I was first learning to cook was a collection of recipes from the sides of boxes, cans, etc. It wasn’t fancy, but that’s sort of the point of those types of recipes. Sure, it’s product-related, but it also is usually a quick, easy way of putting together something edible.
Aside from the best vanilla cream pie recipe (from Argo and Kingsford’s corn starch packaging), one of my favorite recipes from the book is a sausage and vegetable mix wrapped in puff pastry. And I knew from when I started this blog that it would be one of the recipes for my sheet pan year.
There was just one problem. I couldn’t find it anywhere in the cookbook.
I scoured all relevant sections, and nothing.
I started to think it was one of those invented memories, like “Shazaam.”
So, I did what any totally normal and sane person would do; I went through the g-d damn book page by pain-staking page to find it. And buried near the end of the sandwich section of all flippin’ places, I found the recipe I remembered from before.
While I might like to complain about the delay, it actually worked out pretty well because we had a nice hot Italian sausage from the farmer’s market from Lucky George Farm that worked perfectly with the recipe. And if I’d made it sooner, I wouldn’t have used this excellent meat.
It was every bit as good — OK, a little better, because did I mention the awesome sausage?! — as I remembered, even if I forgot one ingredient (oops!).
Here’s what I did, with said forgotten ingredient included as optional:
1 sheet puff pastry (Pepperidge Farm, if you wanted to know which box this originated from)
1 lb. ground sausage
1 small to medium onion, chopped
1 bell pepper, chopped
1 large tomato, chopped (optional)
1 ½ c. shredded Swiss cheese
3 T. parsley, chopped
Flour, for rolling out pastry dough
Thaw the puff pastry at least 20 minutes, and up to overnight.
Heat the oven to 425 degrees, and line a large sheet pan with parchment paper.
In a large skillet, cook the sausage until browned (about 10 minutes), and then add the pepper and onion and cook until the vegetables are tender (another 5 minutes or so).
Remove from heat (pour out fat if there’s a lot but my meat was as lean as you’d want sausage), and add the tomato, if using, cheese, and parsley. Set aside.
Meanwhile, unfold and roll out the puff pastry on a lightly floured surface until it reaches approximately 14 inches by 10 inches. Transfer the puff pastry to the lined sheet pan (I do this by rolling up the dough around my rolling pin and then unspooling).
Spread the sausage mixture along the 14 inch side, near the edge. Roll up along the long side, like you’re making a jelly roll (this is what the ingredients in the book say too!).
Pinch the dough together to seal and then curve into an oval or horseshoe shape. Cut the dough about halfway through every 1 ½ inches.
Bake for about 20 minutes, or until the puff pastry is golden, and enjoy!
My friend David loves meatloaf, so I knew as soon as I saw a sheet pan meatloaf recipe that I would be making it this year and sharing with him on one of our regular gaming days.
This past week seemed as good a time as any, as we were in the midst of an epic battle that required comfort food. Plus, I like meatloaf too.
The recipe technically comes from a random blog I came across — Strawberry Blondie Kitchen — but I just made my regular meatloaf recipe and divided it as she suggests and also paired it with the recommended potatoes and green beans.
So, like a lot of sheet pan recipes, particularly the dinners, this recipe can be adapted to preferences. I’m sharing my meatloaf recipe but if you have a favorite, feel free to make it to your tastes. Don’t like potatoes or green beans? Feel free to alter with something else.
It’s been fun to have these recipes be so adaptable, and that was especially the case this week.
As the recipe calls for dividing the meatloaf into 8 patties, it was easy enough to make it to particular tastes. One friend hates onions, so I separated one pattie before adding the grated onions. One friend didn’t want spice — I used Sriracha in place of ketchup — so his pattie just had cheese.
With little effort, I could make everyone happy and share my yummy meatloaf recipe.
Here’s what I did:
1 lb. ground beef
1 c. milk
1 c. whole wheat bread crumbs
1 medium onion, diced or grated
1 T. Worcestershire sauce
1 t. oregano
1 t. garlic powder
1 t. ground mustard
1 t. dried parsley
1 large egg
Sriracha, to taste (or ketchup)
8 slices of sharp cheddar
Salt and pepper, to taste
Oil for coating
Olive oil for drizzling
12 to 16 oz. potatoes, cut into quarters or eighths depending on size
8 oz. green beans, trimmed
Heat oven to 400 degrees.
Line a large rimmed baking sheet with aluminum foil and lightly coat with oil.
In a large bowl, mix together the beef, milk, bread crumbs, onion, Worcestershire sauce, spices and herbs, and egg. I just use my hands to mash it all together, which also helps determine if more bread crumbs might be necessary.
Divide the meat mixture into 8 even amounts and then shape into patties. Place on one half of the baking sheet, and squirt on a bit of Sriracha and then top with the cheese slices.
On the other end, place the potatoes and green beans, and drizzle with olive oil, and season with salt and pepper.
Bake in the oven for 20 to 25 minutes until the meatloaves are fully cooked and enjoy!
So sue me, my first fish recipe comes too late for Lent. But I think this tilapia and asparagus dinner is delicious any time of year.
The recipes come from my mom, and as far as I know she doesn’t necessarily make them together; they just happen to combine the same flavor base that make them work well together. They also just happen to combine some of the best flavors out there — garlic, cayenne, butter, and olive oil. That’s right, two kinds of fat. Yummy!
Mom gave me the tilapia recipe when I was first starting out to cook. Frozen tilapia isn’t overly expensive, it keeps, and this makes for an easy meal when you’re just starting to learn to cook. The asparagus recipe is a long time favorite, as it combines the above flavors with a good deep roasting that makes them impossible to resist. If I ever have any extra asparagus lying around, which is rare, this is how I make ‘em. So, it seemed obvious to combine them into one simple and healthy-ish meal.
Just add some stove-top grain dish, and you’ve got a full meal that tastes great.
Here’s what I did:
4 fillets tilapia (fresh is best but costly)
1 bunch asparagus
4 T. butter, divided
4 T. olive oil, divided
4-5 cloves garlic, minced, divided (I was lazy and used the jarred stuff but whatever works)
Cayenne pepper, to taste
Salt, optional (I used salted butter so skipped it, but you may want to add more or definitely add some if you use unsalted butter)
Heat oven to 350 degrees.
Remove woody ends of asparagus, and spread out over about half the sheet pan. Top with half the olive oil, half the butter, and half the garlic. Sprinkle with cayenne if desired. Bake for 8 to 10 minutes.
Remove the sheet pan. On the other half of the sheet pan, dot half the remaining butter and half the remaining olive oil on the sheet pan. Add the tilapia fillets on top. Top with the remaining butter and olive oil, and the garlic; sprinkle generously with cayenne pepper, to taste. Bake for 12 to 15 minutes until the tilapia is cooked through.
Serve over a grain, spooning on the garlic, butter, oil mix as desired, and enjoy!
My health has been shite for the past month, and so I’ve been relying more heavily on fast and easy recipes, and also relatively healthy.
So, I was so pleased to come across a food blogger — Chelsea’s Messy Apron — who had a sheet pan recipe that met all of my qualifications. My only qualm was it didn’t leave enough leftovers for someone as ill and lazy as me, but that was more easily remedied than my chronic ailment.
It was so easy that I decided to have some fun — at least fun for me — by racing to see whether I could get the recipe ready in less time than it would take to make the brown rice I would serve with my chicken and vegetable meal.
Alas, I did not, but the delays were my own. Mostly, my damn desire to double the recipe meant the chicken crowded the sheet pan and cooked more slowly. The side benefit was the veggies had a nice crisp to them.
Still, the recipe was a treat and one I’ll return to again.
The best part was the ease at which flavor was added. Balsamic vinegar and Italian dressing combined to form a marinade, coating and dipping sauce that worked wonderfully. Another benefit is that any veggie combination would work, so it works to clip up what’s in the fridge.
Next time, maybe though, I’ll spread it onto two sheet pans so I can beat the brown rice.
Here’s what I did:
2 lbs. chicken breast, cut into strips, or chicken tenders
1 c. Italian dressing
⅔ c. balsamic vinegar
2 (12 oz.) packages broccoli florets
½ pint cherry tomatoes, halved
½ lb. baby carrots, halved
½ t. basil
½ t. oregano
1 t. garlic powder
Salt and pepper, to taste
Parsley, chopped, for garnish (optional)
Heat oven to 400 degrees. Grease a large, sided sheet pan (or sheet pans).
Mix together the balsamic vinegar and dressing. Pour a third of the mixture into a Ziploc bag with the chicken and marinate for at least 30 minutes or up to 6 hours. Split the remaining mixture into two bowls.
Place veggies on the sheet pan, and mix in the herbs, spices, and salt and pepper, as well as 4-5 tablespoons of olive oil. Cook for 10 to 15 minutes while the chicken marinates.
When chicken is ready, move veggies to the side and place the strips in the center of the sheet pan. Brush a third of the marinade onto the chicken (and vegetables), and bake for another 15 minutes or so until the chicken is cooked through.
Serve the meal with the remaining marinade/sauce and serve over rice or another grain, if desired. Enjoy!