Sheet Pan Chicken Thighs w/ Miso & Ginger

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Sheet Pan Sweet Italian Chicken Sausage Apples, Herbs And Vegetables

by Nanny Bubby

If there is a food trend right now that is in style, it is “sheet pan dinners”. I Actually had never heard of such a thing till a friend shared this trend with me a few months back. It seems this trend is hotter than a Harvey Wallbanger Cake in the 70’s. My daughter, who is a working mom like most of you, loves sheet pan dinners and uses many different variations all of the time. For those of you who are vegans or vegetarians can substitute any non-meat Italian sausage in place of the chicken. And, if like in my family, half of you eat meat, and the other half or vegetarians, you can split this between two different sheet pans, and put a vegan sausage in one of the pans. Enjoy!

Total Time:

1 hour

Serves:

6

Ingredients

  • 1 lb. halved Brussels sprouts
  • 1 large butternut squash
  • ½ small red apple sliced thin
  • ½ small green apple sliced thin
  • 1 small thinly sliced red onion
  • 6 small heirloom carrots sliced ¼ inch thick
  • 1 zucchini sliced lengthwise in quarters and cut into ½ inch pieces
  • ¼ c. good olive oil
  • 2 Tbsp. apple cider vinegar
  • 8 chicken sweet Italian sausages
  • Handful of fresh thyme leaves and stems
  • Kosher salt and freshly ground pepper
  • Apple Cider & Mustard Vinaigrette recipe below
  • Tip: Steam the Brussel sprouts or microwave them for 2 minutes prior to putting them on the sheet pan; they roast easier that way.
  • Apple Cider & Mustard Vinaigrette
  • Ingredients:
  • 3 Tbsp. whole grain mustard
  • 3 Tbsp. chopped fresh Thyme
  • 2 Tbsp. Amber Maple Syrup
  • 1 Tbsp. finely chopped dill
  • 1 small minced shallot
  • Kosher salt and freshly ground black pepper to taste
  • Pre-heat oven to 400 degrees.

Directions

  • On a rimmed sheet plan lined with a silicone liner or parchment paper, toss the Brussels sprouts, butternut squash, zucchini, carrots, onion, apples, and sausage together with the oil and vinegar, salt and pepper. Sprinkle with the fresh thyme leaves and place into the oven for 25 minutes.
  • Toss the ingredients and then rotate the pan and roast for another 20 minutes.
  • Pour the vinaigrette evenly over the sheet pan and toss and place into a serving platter sprinkled with more fresh thyme sprigs.

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Savory Palmiers

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Savory Palmiers

by Nanny Bubby

Recipe Adapted From Barefoot Contessa whom I love and adore! It was her daily show on The Food Network that opened my eyes to how beautiful cooking for those you love is. I credit her with touching my soul and showing me what is possible. I will always love her for that! She definitely, "Spreads Love Like Butter". Enjoy!

Total Time:

1 hour 15 minutes

Serves:

7

Ingredients

  • 1 package frozen Pepperidge Farm puff pastry defrosted
  • 1/4 c. store bought pesto
  • 1/2 c. crumbled goat cheese
  • 1/4 c. finely chopped sundried tomatoes in oil drained
  • 1/4 c. toasted pine nuts
  • Kosher salt

Directions

  • Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
  • Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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Wellness Drink

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Wellness Drink

by Nanny Bubby

A warm wellness drink to help you weather the cold and flu season!

Total Time:

Serves:

Ingredients

  • 1 Tbsp. fresh grated turmeric packed or 1/2 tsp ground, though fresh is best
  • 1 Tbsp. fresh grated ginger packed or 1/2 tsp ground, though fresh is best
  • 1 whole lemon juiced 3 Tbsp or 45 ml juice plus leftover rind
  • 1-2 tbs. raw honey
  • 1 pinch. cayenne pepper optional or cracked black pepper
  • 3 c. filtered water
  • To a small saucepan add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Directions

  • Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat. Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.
  • Reheat on the stovetop until just warm.

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