My version of Chicken Jerome
When friends tell me about their struggles to get dinner on the table, I usually advise them to make a big pot of a favorite soup or stew that can be portioned off and sent to the freezer, to be pulled out at a later date when there is in need for something quick, wholesome and satisfying, but no time to cook. Which is pretty much all the time for a lot of us.
But, as we all know, eating soupy things all the time can get REALLY boring.
Enter Sheet Pan Suppers, a new cookbook by Molly Gilbert that is reinventing the way we think about one pot meals.
I met Molly, the food blogger at Dunk & Crumble, briefly on the last night of the BlogHer Food’14 conference in Miami. She was very sweet, and to be honest, I was so over this conference and nowhere near my usual inquisitive self. I now wish I had spent more time yakking with her. She told me about her upcoming book, we exchanged business cards and when I got home I filed it away with the other cards to respond to after I left my job that summer. Then in early winter, when I was already wearing out my usual repertoire of one pot meals, I saw something on Twitter about her book and looked it up on Amazon.
It was exactly what I needed. Fresh tasty recipes full of inventive flavors to be baked/broiled/roasted in 10 to 30 minutes. One pot on a sheet pan! Slide dinner onto a plate and serve. Great for weeknight meals and casual entertaining. Plus, the cookbook contains additional recipes for snacks, breakfast and even, dessert. Boom.
Pork Tenderloin, Butternut Squash & Apples
Let me come right out and say, I adore this book! I love Molly’s breezy style, and thoughtful explanations of techniques and ingredients for both a newer cook as well as someone who doesn’t spend time on Instagram following current food trends. As a newbie food photographer, I applaud her ability to take sheet pan photos – a challenging angle.
Since a half sheet pan (18 x 13-inch) will fit 4 servings (most of her supper recipes are written for 4, sometimes 6 servings), this is a perfect way to inject new life into the weekly meal rotation for singles, couples and smaller families. I wouldn’t bother doubling these recipes since the beauty of the sheet pan is that it produces freshly cooked food to eat right away, with OK…maybe a few leftovers to take for lunch the next day.
After a few months of use, I have definitely developed favorites, having made several recipes multiple times. That always makes it a worthwhile cookbook purchase for me! I have bookmarked for future cooking adventures, recipes like Quick Chicken & Baby Broccoli with Spicy Peanut Sauce and Roasted Arctic Char & Asparagus with Pistachio Gremolata. I chuckled when I read that she grew up on Chicken Marbella, the fabulous recipe every baby boomer cook knows from The Silver Palate Cookbook. She has adapted it and offers her baby boomer mother-approved version as Curried Chicken with Cauliflower, Apricots & Olives. I’ll have to give that one a try, too, and see if this baby boomer mom agrees.
In the meantime, to whet your appetite for why you need this cookbook in your life, I am sharing two recipes that I have adapted and that have also become family favorites — Chicken Jerome and Pork Tenderloin, Butternut Squash & Apples, so that you can experience for yourself the wonderful tastes Sheet Pan Suppers has to offer!
- Vegetable oil spray
- 4 to 5 boneless skinless chicken cutlets (about 1.5 lbs.)
- Kosher salt, to taste
- 16 ounces packaged grilled baby artichokes (I used the brand Émoi) OR two (6 ounces each) jars marinated artichoke hearts
- 8 to 10 ounce package crimini or baby bella mushrooms, wiped clean, stems trimmed, halved and sliced
- 1 ½ roasted red peppers, sliced into strips (bottled is fine to use)
- 2 to 3 tablespoons bottled capers, drained and rinsed
- 3 scallions, sliced thin
- ¼ cup heavy cream
- Grated zest of 1 lemon
- ¾ teaspoons herbes de Provence
- ½ teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- Adjust an oven rack to be about 4 to 4 ½ inches from broiler. Preheat broiler. Spray a half sheet pan (18x13-inch) lightly with vegetable oil. Alternatively, line pan with foil, shiny side up.
- Place chicken cutlets on pan, spacing them apart, season lightly with salt, to taste. Drain artichokes, reserving ½ cup of marinade. Surround chicken with artichokes and mushrooms. Lay red pepper strips on top of vegetables, scatter capers over entire pan, followed by scallions.
- In a small bowl, combine ½ cup reserved artichoke marinade, heavy cream, lemon zest, herbes de Provence, ½ teaspoon salt and black pepper. Pour mixture over chicken and vegetables, ensuring that entire pan bottom is covered.
- Slide pan under broiler and broil for 6 minutes, rotate pan, and broil for an additional 5 to 6 minutes, or until chicken is cooked through and lightly browned on top, an additional minute or two at the most. Serve.
Whether to use 4 or 5 chicken cutlets is your choice, but if you can squeeze an extra one on, I'd go for it!
- 1 to 2 tablespoons coconut oil (I used refined coconut oil so it doesn’t add flavor)
- 1 ½ pounds butternut squash, peeled, seeded and cut into ¾-inch cubes (about 4 ½ cups)
- 2 large Granny Smith apples, peeled, cored, and cut into ¾-inch cubes
- 1 large red onion, peeled, halved and cut into ½ inch pieces.
- 3 large cloves garlic, peeled and thinly sliced
- ¼ cup extra virgin olive oil
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon dried thyme
- Optional, but good: 1 ½ to 2 teaspoons fig vinegar (I use the brand Vincotto)
- 1 pork tenderloin, preferably pasture raised, trimmed of visible fat, and silver skin removed (about 1 ¼ pounds)
- 1 ½ teaspoon herbes de Provence
- ¾ teaspoon Colman’s ground mustard
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- Place rack in middle of oven and preheat to 450 degrees. Coat a half sheet pan (18x13-inch) with coconut oil (or if you choose to omit, then line pan with aluminum foil or parchment). In a large bowl, combine squash, apples, onion, garlic olive oil, ½ teaspoon salt and thyme. Optional, but darn good: drizzle with Vincotto and toss again.
- Spread vegetable mixture evenly on prepared pan. In a small bowl, combine herbes de Provence, ground mustard, pepper and remaining ¾ teaspoon salt. Pat tenderloin dry with a paper towel, place on a large plate or platter and pat spice mixture on tenderloin to thoroughly coat on all sides.
- Place tenderloin on top of vegetable mixture, tucking thin tail end under to prevent overcooking. Slide pan into oven and roast for 15 minutes. Remove from oven, use tongs to turn tenderloin over and continue to roast for additional 10 minutes or until thermometer inserted in the thickest part of tenderloin registers 145 degrees.
- Tent pork loosely with foil, and allow to rest for 10 minutes before slicing. Serve sliced pork with vegetables on heated plates.