Italian Sausage, Peppers, Onion, and Potato Sheet Pan Supper

Last fall, my friends, Ann Shayne and Kay Gardiner, asked if I would develop quick and easy dinner recipes for their readers at Mason Dixon Knitting. Specifically, they wanted recipes for sheet pan suppers.

The first one I created was called Sheet Pan Supper Italiano. Here is a link.

Their introduction to the new column was generous and kind.

Knitters, we bring help. In the quest to increase time for knitting, we proudly present a new series devoted to cooking. Simple cooking. Beautiful cooking. Cooking that you can pull together faster than you can drive through the Burger Weenie. Cooking that cleverly requires a one-hour oven time so that you have a built-in hour to knit while your delicious dinner is roasting away.

Who is our guide to this life-altering way to cook? Our adored gardener, food blogger, and maker: Judy Wright.
—Kay and Ann

Ann and Kay know how to make people feel good. They do it every morning with a daily, upbeat post. It’s one of the reasons their blog/e-commerce website is so popular. You never know what they are going to write about. Take a look at this country music parody they co-wrote and starred in called Pardon Me, I Didn’t Knit That for You. They are a crack up!!

Ann and I are neighbors and have had a lot of fun cooking together at The Nashville Food Project, too!

The first recipe I wrote for their website was a spin-off of the Italian Sausage and Peppers I grew up eating. It was served over pasta at the dinner table and in an 8-inch crusty roll at cookouts and street festivals.

At the time I wrote the sheet pan version, I was on Whole30, a nutritional “reset” diet. To make the recipe Whole-30 compliant, I switched out the pasta with white and sweet potatoes.

This recipe is also a good one for feeding a crowd. I once quadrupled the ingredients and served it at Room in the Inn, a winter sheltering and hospitality program in Nashville. The men paid me the ultimate compliment when they exclaimed, “You put your foot in it!” When they saw me look a little disheartened, they laughed and said that was a good thing. Those men made my day.

Here’s how the piled high and deep ingredients looked when tossed together and spread out into four sheet pans. The key to getting the ingredients to cook evenly is to chop the potatoes into smaller, bite-sized pieces.

Yield: Serves 4
Prep time: 15 minutes   Roasting time: 1 hour

Ingredients

3-4 sweet bell peppers (1 pound)
4-6 potatoes, a combination of sweet and white (2 pounds)
1 sweet onion (½ pound)
1 medium head of garlic (1-1½ ounces)
4 or 5 whole Italian sweet sausages (a 1¼ pound package) Do not pierce.
1 teaspoon fine salt
½ teaspoon ground pepper
3 tablespoons extra-virgin olive oil

Instructions:

Preheat oven to 400º.

Prep peppers: Remove pepper cores and seeds. Cut into 1 to 2-inch chunks. Add to parchment-lined sheet pan.

Prep onions: Remove the outer layers of skin. Trim off root. Slice thickly. Add to sheet pan.

Prep potatoes: Scrub potatoes. Do not peel. Cut into bite-sized chunks. Add to sheet pan.

Prep garlic. Smash the whole head with a meat mallet and remove outer layers of skin. Then smush each clove with the flat edge of a knife and peel off the loosened fine skin. Add to pan.
 

Sprinkle mixed vegetables with salt, pepper and olive oil. Toss together in the sheet pan. Add sausages and toss again. Spread ingredients uniformly. Place roasting pan in oven and cook for 30 minutes. Remove pan from oven and turn ingredients with a spatula, including the sausages, for even browning. Roast for 30 minutes more.

Since there are only two of us in the house, I often have leftovers to scramble up with eggs for breakfast the next morning. Yum!
 

You can find instructions on how to roast various vegetables by clicking on one of these links: eggplant, cauliflower, beets, tomatoes, zucchini, butternutpatty pan, pumpkin, and spaghetti squashes.

Other Dinner Ideas:
Judy’s Mom’s Meatloaf
Yummy Shepherd’s Pie
Baked Ziti with Roasted Eggplant, Mozzarella, and Marinara Sauce
A New Take on Chicken Marbella
Chicken Cacciatore
Pot Roast with Herbs and Root Vegetables
Brooks’ Pork Tenderloin with an Amazing Marinade

Apples are in season and this is my absolute favorite apple pie recipe. The crust is made of crumbled cheddar cheese, butter, and flour. It is incredible. The recipe is from my mother.  Here is a link.

This is a baby blanket pattern I made from the Mason Dixon Knitting Collection.

Here’s the super-sized version!

I’m grateful to Mason Dixon Knitting for giving me my first paid writing gig!

LET’S STAY CONNECTED!

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Follow my stories about how to grow vegetables in your backyard, raise a small flock of chickens, or come up with healthy dinner ideas on Instagram and Pinterest at JudysChickens

Always check this website for the most up-to-date version of every recipe.

© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

A New Take on Chicken Marbella

For many new brides in the Eighties, like me, recipes from The Silver Palate Cookbook were among the most exotic we had ever prepared.

Chicken Marbella, a lovely chicken entrée that marinated all day long with oregano, bay leaves, capers, olives, and prunes was one of the most memorable and exotic of all. It could feed a crowd, be made ahead of time, be served hot, warm, or cold, and looked beautiful arranged on a platter, all of which made it an excellent dish for get-together meals.

With all this high praise, it may seem blasphemous to write that I have tweaked the recipe. Times have changed in thirty-five years. People are more keen on decreasing their sugar intake, so I’ve omitted the cupful of brown sugar. There are more options for buying various cuts of chicken now, bones in or out, so I buy chicken thighs instead of quartering fryers. There’s less time for food prep and shortcuts are often championed, so I marinate the meat for four hours instead of twenty-four. This marinade is so savory, I braise the chicken in it in a Dutch oven, instead of roasting the meat in a shallow baking pan. Yes, I’ve messed with the recipe, but hopefully, I’ve simplified the process so families might start enjoying this amazing dinner entrée more often instead of saving it for company.

Yield: 8-10 chicken thighs

The Marinade

In this recipe, the marinade ingredients are the stars. In fact, once lined up for a photo I had the urge to say, Ingredients, take a bow as if they were part of an orchestra. And thank you to cookbook authors, Julee Rosso and Shelia Lukins, who were revolutionary when it came to bringing unusual flavors together.

Ingredients
I head of garlic, cloves smashed, peeled and then chopped
6-7 fragrant bay leaves (buy new ones if they don’t smell woodsy)
½ teaspoon black pepper
¼ cup dried oregano (¾ cup, if using fresh)
1 teaspoon sea salt
½ cup capers, drained (3½ ounces)
1¼ cups dried prunes  (7-8 ounces). Could add apricots or dates, instead.
½ cup green olives, drained (about 3½ ounces)
1 cup white wine (omit for Whole 30)
¼ cup extra virgin olive oil
¼ cup red wine vinegar
4-5 pounds chicken thighs, bone-in or boneless, visible fat removed

Prepping Garlic Cloves
An easy way to prep garlic cloves is to put them in a bag, smash them with a meat mallet, and remove the skins. Rough chop afterward.

 

Instructions
Add all of the ingredients into the pot in which you will be cooking the chicken. I use a Dutch oven such as Les Creuset.

Add chicken, stir until all of the chicken pieces are well-coated with marinade. Cover and put in the refrigerator for at least 4 hours to marinate. The chicken can marinate for up to 30 hours. Toss ingredients occasionally. About an hour before you plan to cook, take the pot out of the fridge and allow it to come to room temperature.

Preheat oven to 350º.

Cook for 45 minutes for boneless chicken or an hour for bone-in. About halfway through the cooking time, open the oven and stir the chicken. Remove pot from oven and let rest until time to serve.

I was all set to post my recipe with the modifications when … my husband said the only thing that could make this recipe better would be to use boneless thighs. Arghh! Seasoned cooks know how much flavor bones bring to a broth. I didn’t know if I could go that far in changing the recipe. I was reticent but curious, so I made two versions for dinner one night; one with boneless thighs and one with bone-in.  I invited family over for dinner and had them try both versions.

The verdict was tied until early the next morning when I received this vote from my friend, Corabel Shofner who was already on the road for a book tour of her fabulous YA (young adult) novel, Almost Paradise.

Bone-in won!

P.S. It was fun to tell the Millennials at the dinner table how popular the Silver Palate store in NYC was in the Seventies and Eighties as well as how popular the cookbooks were for my generation.

P.P.S. This is a fabulous novel for kids and adults. Lots of life lessons from the ever quick and witty, Corabel Shofner.

Related Posts: Other Fabulous Dinner Entrées
Yummy Shepherd’s Pie
Judy’s Mom’s Meatloaf
Easy Roasted Salmon with Olive Oil and Garlic Pepper
Brooks’s Pork Tenderloin with the Most Amazing Marinade
Pot Roast with Herbs and Root Vegetables
Rachelle’s Italian Sausage, Onions, and Peppers

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Follow Judy’s Chickens on Instagram and Pinterest @JudysChickens.

Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Pot Roast with Herbs and Root Vegetables

I’ve been on a pot roast making jag for the last two months.

When my children were young I made pot roast regularly — the very quick way. I put a chuck roast in a Crock-Pot, sprinkled it with onion soup mix, added water, potatoes, and carrots and let it cook all day. It was good enough, but apparently not memorable. I know this because once my children moved out, I forgot all about pot roasts.

In January, I visited the newly opened Bare Bones Butcher in The Nations in Nashville. I told Wesley Adams, one of the owners, that I wanted meat for a pot roast. He gave me a list of cuts that would work, and we settled on the classic chuck roast, cut from the shoulder of a cow. The meat at Bare Bones comes from locally raised livestock who graze on grasses (“pasture-fed”) until a few months before slaughter when grains are added to their diet to bulk them up (“grain-finished”).

When I got home, I realized how much I didn’t know about cuts of meat. I found this video online that was produced by Bon Appétit. It helped me feel better informed.

I brought the meat home, browsed through my cookbooks, came up with a cooking plan, and made my first pot roast in perhaps five years, sans onion soup mix. It was delicious!

 

To write a reproducible and tasty recipe, I had to make a lot more pot roasts. I bought subsequent chuck roasts at a nearby Kroger. I asked the butcher to show me a nice looking chuck roast, and he picked this one.

Meats used for pot roasts are generally more fibrous than other cuts and need to cook slowly, with low heat, and in a moist environment, to break down the connective tissue between the muscles. Cooked in this way, the meat comes out well done, has beautiful flavor, and fall-apart tenderness.

Take a look at these vintage charts to see the meat cuts of a cow.

Yield: Serves 6

Ingredients:

3 tablespoons olive oil
6-8 cloves garlic, smashed
1 large onion (12 ounces, about 2½ cups), rough chopped
4 pound chuck roast
salt and McCormick garlic pepper
1 cup dry red wine (omit for Whole30)
2 cups beef broth
5-8 stems thyme
3-5 stems rosemary
4-5 fragrant bay leaves
2½-pounds total of carrots, turnips, and gold potatoes
Add more salt to taste, if needed.

Instructions:
Preheat oven to 300º.

Wash the root vegetables. Peel the onion and roughly chop it. Take the garlic cloves, smash them with a meat mallet, and remove the skins.

Add olive oil to a heavy-bottomed, oven-proof pot. Warm the oil and add the onion and garlic. Sauté mixture for 10 minutes on medium heat until translucent and lightly browned. Add herbs, stir and sauté for one more minute. Use a slotted spoon to remove the onions, garlic, and herbs to a small bowl. Set aside.

While the onion is cooking, prep the meat. Rub approximately one teaspoon each of salt and garlic pepper on each side of the roast. If desired, tie the meat using four feet of cotton string. Set aside while you finish cooking the onion mixture.

Once you have removed the onion mixture from the pot, turn the heat up on the burner, put the exhaust fan on, and add the roast to the oil-coated pot. Brown the roast quickly on all sides for a total of about two minutes. Please note: in some of these pictures I tied the roast and in others I didn’t. Tying makes it easier to turn the roast over and to remove it from the pot.

Remove the roast from the pot, add wine, and deglaze the pan using a wooden spoon to dislodge the small pieces of meat and onion that may remain.

Add the beef broth and heat until liquids are hot. Add back the onion and herb mixture and the meat to the pot. Do not boil the meat in the broth. Cover the pot and cook in the oven for 2 hours.

Isn’t this beautiful?!

Meanwhile, prep the root vegetables.

If the vegetables are fresh, I wash and scrub them, without peeling. If the skin is thick, I peel them. Cut veggies into two-inch dice. The addition of unpeeled turnips bumps up the flavor. Set veggies aside.

When the roast has cooked for 2 hours, remove it from the oven. Turn it over (easier to do when it is tied) and add the root vegetables. Poke the vegetables into the liquid. Set timer for 1 hour.

After the roast has cooked for a total of 3 hours remove the pot from the oven. Taste the broth to see if it needs more salt. Let rest until ready to serve.

When ready to serve, remove meat to a cutting board. This next step is optional, but one I always do now that I’ve tried it: pour juice from the pot into a fat-separator and set aside while you trim and slice the roast.

I often trim and remove the visible chunks of fat before slicing.

Remove the herb stems from the vegetables in the pot.

Arrange the vegetables around the meat on the platter. Pour some of the defatted juice over the meat. Put the extra juice in a gravy bowl and serve on the side. The broth is good enough to sip!

Serve with a salad and cornbread, to sop up the lovely broth.

Other Good Options for Dinner:
Yummy Shepherd’s Pie
Judy’s Mom’s Meatloaf
Rachelle’s Italian Sausage, Onions, and Peppers 
Chicken Cacciatore or Hunter’s Chicken
Brooks’s Pork Tenderloin with the Most Amazing Marinade
Lemony Grilled Chicken Breast

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Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Foolproof Make-Ahead Gravy

I love nothing more in life than to sit around the dinner table with friends and family of all generations and enjoy a meal filled with storytelling, good food, and laughs. I particularly love Thanksgiving and Christmas Eve because of the traditions and feelings of anticipation and gratitude that go with them.

To get to the actual serving of the Thanksgiving dinner, I have to pass through a few cooking hurdles. For instance, I suffer from indecision everytime I cut into the turkey thigh to test for doneness. Are the juices truly running clear, or are they still ever so slightly pink?

And then there is the gravy. So much mystery there.

If it’s not lumps, it’s blandness. Making a velvety smooth, full-bodied gravy has eluded me for years. It is the reason why, in the midst of the hustle and bustle of the crazy hour before dinner, I nonchalantly ask, “Who wants to make the gravy?” as if it were an afterthought instead of a worry. Thankfully, there is always someone who volunteers, often, my husband Kelly and his mother.

This week, I was talking food with my good friend Karen Rolen, a joyful, spunky woman originally from Montgomery, Alabama. I asked her if she knew how to make gravy. She confidently and enthusiastically said, “Yes, I’ve been making it my whole life; where I come from, gravy is considered a BEVERAGE!”  Her written instructions arrived the next morning.

“Make a light brown roux* with equal parts butter and all-purpose flour. I probably use ¼ to ½ stick of butter.  Add hot turkey drippings and fonds** if you have them. Have two cups or so of heated chicken broth ready, and even if it’s good and homemade, have “Knorrs” or “Better Than Bullion” chicken base available for salt and seasoning later on. Slowly, stir broth into the roux and drippings and boil them on medium-high until you get the consistency you want. Season to taste with lots of ground black pepper and chicken bullion. It’s usually good enough to drink!”

*To learn what a roux is, check out Bruce’s Turkey and Sausage Gumbo and learn why you should save the turkey carcass and trimmings this year.

**Fond is French for “base” and means the bits and pieces of browned meat or vegetables left in a pan after roasting or frying.

My goal was to tweak Karen’s instructions to create a flavorful and dependable gravy you could make a few days or hours before the holiday dinner.

Yield: Makes three cups (this recipe is easily doubled or cut in half)

Ingredients: 

½ cup butter (1 stick)
½ cup all-purpose flour
4 cups (1 quart) heated boxed or homemade chicken broth
½ teaspoon ground pepper
¾ to 1½ squares of Knorr Chicken Bullion (for “seasoning to taste”)

Instructions:
Melt butter in a heavy-bottomed saucepan over medium-high heat. Using a whisk, stir in the flour.

Stir continuously over medium heat until the roux starts to change color, usually about three minutes, give or take a few seconds. The picture on the left was taken at 2½ minutes. The one on the right was taken at three.
 

Think of the roux’s darkening color as “toasting” the flour. The roux should be medium brown when done. This cooking of the flour is what gives gravy its depth of flavor and that desired taste of nuttiness. I promise, if this is your first time making a roux, you are going to feel very accomplished as a cook once you make this gravy.

As soon as the roux changes color, whisk in the broth to stop the roux from cooking any longer. Whisk and simmer for about five minutes until the gravy thickens.

Stick with it, don’t let the flour stick to the bottom of the pan. Also, do not adjust the seasonings until after the gravy has finished cooking because as the liquid evaporates the flavors will concentrate.

“Salt and Pepper to Taste”
Add the pepper first because it is easier to adjust. Next, instead of adding salt, Karen and I use Knorr’s bullion cubes for flavoring. The amount you need will depend on variables such as whether you use unsalted or salted butter and regular or low-sodium chicken broth.

To successfully “season to taste,” cut the Knorr bouillon cube into four quarters. Add one quarter at a time until you hit that magical point where the gravy suddenly tastes beautifully rich.

Notice how velvety smooth the gravy is.

Reheat the gravy in a saucepan just before serving. Feel free to add strained juices from the roasting pan, if desired.

If you wish to make your own chicken stock, consider these two posts to learn how: Chicken Stock from Rotisserie Chicken Bones and Rotisserie Chicken Soup, Revisited

My friend, Renée, whose family likes to fry their turkey every year, reminds me there are no drippings for gravy-making when deep frying a turkey, so plan accordingly.

Epilogue
Thanks to Karen Rolen for teaching me how to make gravy. I’ll think of her every Thanksgiving when I make it. Once I got Karen’s recipe adapted for this post, I took a sample of the gravy to my friends. They each tasted it and agreed it was indeed sippable! Thanks, Mary, Susie, Corabel, Jane, and Mary for being taste-testers.

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Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.