One - Maybe Two - Pan Meals
I love a good meal that does not make the kitchen a big mess. It makes for such a wonderful Tuesday Night Dinner. This week, we will explore some of our favorite meals that fit into this category. Y’all enjoy and please let me know what you think!
LEMON CAPER CHICKEN THIGHS
This is an absolute favorite dinner of our daughter, Isabelle. I love it too. I came across a recipe in Southern Living that inspired this meal, and it is delicious. I started making a similar version then Walt helped make this recipe really stand out. The key is crispy skin. You have to cook that side first and be careful not to pour the marinade on top of the chicken, but around it before going in the oven.
Serve it with your favorite roasted vegetable or a nice salad for a fantastic dinner.
Serves 4-6
Ingredients
3-3.5 pounds chicken thighs, bone-in, skin on
3 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 tablespoon garlic, minced
1 3.5 ounce jar capers, drained
2/3 cup lemon juice
5-6 sprigs rosemary
1 cup olive oil
Directions
Preheat oven to 400 degrees F.
Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of pepper to each side of the chicken thighs. Set aside.
Make the marinade in a large bowl combining garlic, capers, lemon juice, and rosemary and set aside.
In a large skilet pour in olive oil and heat over medium-high heat. When the oil just begins to sizzle place the chicken thighs skin side down in the olive oil. Cook for 8-9 minutes or until the skin begins to turn brown and crispy. Then turn the chicken over to cook for 5 minutes.
After 5 minutes, pour in the marinade and top the chicken with the rosemary sprigs.
Place the skillet in the oven for 20 minutes, or until the chicken thigh is cooked through with an internal temperature of 165 degrees F.
Serve immediately.
SHEET PAN BRATWURST, PEPPERS, AND ONIONS
This meal will make it possible to grab a bite around the table on the busiest of evenings. Throw the ingredients in the pan, season, cook and dinner is ready!
Serve with crusty bread. And a mixture of equal parts of mayo and mustard makes for a great dipping sauce.
Serves 5-7
Ingredients
2 - 2.5 pounds bratwurst
4 cups peppers, sliced
4 cups onions, sliced
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 400 degrees F.
Place the peppers and onions on one half of sheet pan. Pour olive oil on the vegetables and season with salt and pepper.
Place the bratwurst on the other half.
Cook in the oven for 40 minutes, turning the bratwurst over after 20 minutes. The bratwurst will be finished cooking when the meat is cooked through.
Serve immediately.
SALMON WITH ASPARAGUS AND LEMON
This is one of the healthiest and tastiest meals. And this is just about the simplest dinner you could imagine. Be sure to find asparagus tips that aren’t too thick.
Serves 2-3, can be doubled
Ingredients
3 5-6 ounce salmon filets
8 ounces asparagus tips
3 tablespoons olive oil, divided
1 teaspoon plus 1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
3 teaspoons lemon juice
Directions
Preheat oven to 400 degrees Fahrenheit.
Grease a sheet pan and place asparagus tips on one half and the salmon filets on the other.
Pour two tablespoons of olive oil on the asparagus and move the tips around side to side to thoroughly coat. Sprinkle with 1/2 teaspoon salt.
Coat each salmon filet with 1 teaspoon of olive oil each, rubbing it in to cover the top. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Cook in the oven for 12 minutes until the salmon is light and flaky and the asparagus is tender.
Remove from oven and pour 1 teaspoon of lemon juice on top of each salmon filet.
Garnish with lemon and serve immediately.
MARINATED ROASTED PORK TENDERLOIN WITH MUSHROOMS
Pork Tenderloin and mushrooms make for a great pairing. Marinating this cut helps to add flavor as it is a lean piece of meat. You will find that the yogurt works well in this marinade as well as while it is cooking. The mushrooms offer an earthy vegetable flavor. Serve this with crusty bread and your favorite meat sauce.
Ingredients
2-2.5 pounds pork tenderloin
5.3 ounces plain greek yogurt
1/4 cup plus 1/3 cup olive oil, divided
2 tablespoons Apple Cider Vinegar
1 tablespoon lemon juice
2 tablespoons shallots, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon garlic powder
2 teaspoons salt
8 ounces fresh mushrooms, sliced
Directions
Heat oven to 400 degrees Fahrenheit.
In a large bowl make the marinade by mixing greek yogurt, 1/4 cup olive oil, vinegar, lemon juice, shallots, rosemary, garlic powder, and salt.
Submerge the pork tenderloin in the marinade for 30 minutes covered in the refrigerator.
After 30 minutes, heat 1/3 cup olive oil over medium-high heat.
Once the oil just begins to sizzle, brown the pork tenderloin on all sides for 3-4 minutes a side. Once all browned for a total of 10-12 minutes, stir in the mushrooms. Coat the mushrooms with oil in the pan surrounding the pork tenderloin.
Place the skillet with the pork tenderloin and mushrooms in the oven for 15-20 minutes, or until the inside temperature reaches 145-150.
Let the pork rest for 15 minutes before slicing and serving to retain the juices.
