Everyone got their duties for the dinner? I handle the chicky boobies. I look after the beans and I look after the potatoes.
I did use 1 extra pot to cook the apple and craisin mix for the beans. We shall start off with this lone pot.
Cut one apple in small cube size pieces. Any type of apple. Throw the pits out….don’t try growing them in the garden.
Throw in 3/4 C of cranberries or craisins
About 1 Tablespoon butter
1 and 1/2 Tablespoons of red wine vinegar
1 Teaspoon of sugar
1 Tablespoon water
Cook for 5 minutes.
*NOTE I added a leek from the garden….about 1/2 a leek. DON’T do this! The leek was lost amid the stronger flavours. Thumbs down for the leek!!
I then washed the fresh beans and cut off the stem and broke off the tails. I would say a cup of beans…..guess..mol
The next step is to put the beans in a piece of tin foil which will cover all ends of the mixture. Spoon about 1/2 to 3/4 of the apple mixture onto the beans in the tin foil and do the tin foil up tightly. The apple mixture has only been cooked for 5 minutes and will continue cooking in the oven around the beans.
Take your large cookie sheet and apply tin foil or parchment paper so you don’t get a dirty cookie sheet and have to wash it. Tuck the sides in good so there is no leakage.
Now for the chicken boobies. There are two peeps so a chicky booby each will be great. Slice the chicken boob in roughly half lengthwise….not cutting right through the meat….leave part attached. Sorry, no pictures. Open up the top of the boobie. Put in 1 teaspoon of garlic, shredded and 1 teaspoon of shredded ginger. I put in 3 slices of cheese per boob that were left over in the fridge. 1 slice of monterey jack, 1 slice of gouda and 1 slice of herb and garlic white cheese. Slice a red pepper in small slices. Apply 4 slices to each boob on top of the cheeses. Sprinkle liberally with thyme.
Now you want to tie the booby up so the innards don’t fall out while you are coating the meat.
Dip the boobies in stirred up egg mixture. and then put them in a bread crumb mixture in an empty plastic bag that has 1 cup parmesan cheese and 3/4 C of bread crumbs with 4 Tablespoons of ground rosemary. Spray oil on the parchment paper where you are oing to put the chicky boobs.
The last step is mine,
Take 3 medium sized potatoes and cut them into 1/2 inch wedges. Toss them with 1 tablespoons of oil. Then lay them out on the parchment paper and salt and pepper them.
Place the cookie sheet into your oven at 375 degrees for 45 minutes.
While the meal is cooking take a piece of feta cheese and cut it into small cubes. Do no use crumbled feta as the taste is not there. Use the feta in brine and let the brine soak off. Much more tasty.
There is your one sheet meal of Parmesan stuffed chicken, sliced potatoes with feta cheese and beans with cubed apple and craisins.
Hey mom….tuna juice for everyone,
Sheet Pan Shrimp
from the kitchen of Chef Pete Hartley.
2 medium zucchini, sliced into 1/2-inch thick half moons
1 medium yellow summer squash, sliced into 1/2-inch thick half moons
1 medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
1 cup cherry or grape tomatoes, halved
1 medium red onion, cut into 1-inch chunks
kosher salt and black pepper
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
juice of 1 lemon
1 1/2 lbs shrimp, peeled and deveined (tails left on, if desired)
1/2 teaspoon Worcestershire sauce
1/4 cup roughly chopped basil leaves
Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF.
Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat.
Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.
While the vegetables are cooking, place the shrimp in a large bowl and add 1/4 teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting.
Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish.
Serve with bread or a side of couscous.
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