Tag: Preheat

Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

by Pam on February 26, 2013

I wanted to roast some veggies and potatoes to pair with the Maple-Mustard Glazed Roasted Chicken[1] and Wilted Spinach Salad with Caramelized Shallots[2] I was serving for dinner. This side dish was super easy to make because I roasted them alongside the chicken and they took very little effort. It was a great way to use up the potatoes and veggies I had in the refrigerator and a tasty side dish to go with the roasted chicken and wilted spinach.

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.



Print[3]

Save[4]



Simply Roasted Vegetables and Potatoes




Yield: 4

Prep Time: 10 min.

Cook Time: 45 min.



Ingredients:

1 tbsp olive oil
4 Yukon gold potatoes, diced
4 carrots, diced
1/2 sweet yellow onion, diced
1 cup of broccoli florets
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Maple-Mustard Glazed Roasted Chicken (www.gordon-ramsay-recipe.com)
  2. ^ Wilted Spinach Salad with Caramelized Shallots (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Asian-Glazed Chicken Thighs

Asian-Glazed Chicken Thighs

by Pam on February 21, 2013

I found this Cooking Light recipe on Myrecipes[1] and thought it would pair nicely with my husband’s favorite Asian Noodle Salad[2]. I halved the recipe and reduced the sriracha (for the kids) but other than that made it as written. It was simple to make, smelled amazing while it baked, and tasted even better. We all loved it and I know I will be making it again someday soon.

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.

Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 5-10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.



Print[3]

Save[4]



Asian-Glazed Chicken Thighs




Yield: 4

Prep Time: 10 min. + 3-4 hour marinading

Cook Time: 25-30 min.



Ingredients:

2 1/2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp sesame oil
1/2-1 tsp sriracha
5 cloves of garlic, minced
5 boneless skinless chicken thighs, trimmed of any fat
Sea salt, to taste

Directions:

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – March 2011

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Asian Noodle Salad (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

by Pam on February 20, 2013

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes[1] and Pan Roasted Asparagus with Garlic and Parmesan[2]. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil  into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl.  In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



Print[3]

Save[4]



Turkey Meatloaf with Brown Sugar-Ketchup Glaze




Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.



Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook’s Illustrated

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Pan Roasted Asparagus with Garlic and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close