With Daughter about to head back to school, I’ve been trying to cook some of her favorite dishes lately. One particular day when I inquired regarding requests she may have, she unflinchingly said, “Something with meat that doesn’t resemble a salad.”
We often have big salads this time of year and there are multiple reasons why. They’re practical when you have an assortment of odds and ends in the fridge or pantry that you want to use up or when you don’t want to heat up the house by turning on the stove. Oftentimes, however, it’s because I’m tired and just don’t feel like cooking.
Hearing that she wanted meat, I decided “Sheet-Pan Steak & Potatoes” would be perfect. It’s a recipe that I found years ago at eatingwell.com and have tweaked with omissions and additions to really make it my own. It’s quick and easy and doesn’t require a lot of ingredients or finesse. It’s always a hit at our house.
Another evening I made Patty Catalano’s “Garlic Parmesan Chicken Bites.” While Daughter has informed me – many times previously – that I make too many chicken dishes, this is actually one of her favorites that she practically inhales when I make it. It’s another recipe that is quick and easy, yet packs a tremendous punch of flavor.
One of her requests that surprised me a little was that I make my breakfast casserole. While breakfast casseroles may seem like a dime a dozen, I’ve experimented and tweaked several over the years, finally settling on one that my household thinks is “the best.” It’s easy, very forgiving and completely open to your own interpretation.
I hope some of these pique your interest and you’ll give them a try.
Sheet-Pan Steak & Potatoes
- 1 pound potatoes, cut into ½-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 4 cups chopped asparagus
- 1¼ pounds skirt steak, trimmed
Preheat oven to 425 degrees.
Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Toss asparagus with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
Marinate steak using the attached marinade recipe. Sprinkle with salt and pepper and place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
Marinade
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- Pinch of red pepper
In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper salt, and a pinch of red pepper.
Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for a minimum of 30 minutes, up to overnight.
Garlic Parmesan Chicken Bites
By Patty Catalano
- 3 cloves garlic
- 1 ounce Parmesan cheese (about ¼ cup freshly grated or ⅓ cup store-bought), plus more for serving
- 3 sprigs fresh parsley leaves
- 1 ½ pounds boneless, skinless chicken breasts, thighs, or a combination
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons (½ stick) unsalted butter, divided
- Red pepper flakes, for serving (optional)
Mince 3 garlic cloves. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about ¼ cup) if needed, or measure ⅓ cup store-bought grated. Pick the leaves from 3 fresh parsley leaves and finely chop until you have 1 teaspoon.
Cut 1½ pounds boneless chicken into 1-inch pieces. Place in a large bowl, add ¾ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat.
Melt 2 tablespoons of the unsalted butter in a large cast iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side and cooked through, about 2 minutes more.
Transfer the chicken to a plate. Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken. Transfer to the same plate.
Reduce the heat to low. Add the remaining 1 tablespoon unsalted butter, garlic, chicken, and any accumulated juices on the plate to the skillet. Cook until the butter melts and the garlic is fragrant, about 1 minute. Remove the skillet from the heat, add the Parmesan cheese, and toss to coat. Garnish with the parsley, more Parmesan cheese, and red pepper flakes if desired.
Breakfast Casserole
- 1 20-oz bag of Simply Potatoes O'Brien Hashbrowns
- 1 1-oz. tube of pork sausage
- 2 cups shredded cheddar cheese
- 1 bundle of green onions, chopped
- 3 jalapenos, seeded and finely chopped
- 1 10-oz. package of grape tomatoes, quartered
- 8 eggs
- 1½ cups milk
- Salt and pepper, to taste
Preheat the oven to 350 degrees. Spray 9x13 baking dish with nonstick spray.
Put hashbrowns in a large mixing bowl. Brown sausage, then crumble and drain it and add to the mixing bowl. Add cheddar cheese, chopped green onions, chopped jalapenos and quartered grape tomatoes.
In a separate bowl, beat the 8 eggs and add the milk and salt and pepper. Pour over the mixture in the mixing bowl and stir to incorporate everything.
Place mixture in the baking dish and bake uncovered for 45 minutes. Once removed from the oven, let sit for 5-10 minutes before cutting into it. Serve with salsa or Tabasco.
