I have a daughter that is allergic to nuts. Thankfully, it is not a life threatening allergy but just enough to be really uncomfortable. She used to love the granola from Madison, in NYC. I decided to create a nut-free version she could enjoy. I…
Dorie Greenspan's Sheet Pan Balsamic Chicken with Potatoes and Mushrooms
- 1-1/2 pounds small potatoes scrubbed and cut in half if necessary
- 1/2 pound white mushrooms wipe clean, trim and cut in half if large.
- 1-2 large shallots, cut into 8 wedges you can use a small sweet onion as an alternate.
- 4 cloves unpeeled garlic reserve after baking
- 8 sprigs fresh rosemary divided
- 8 sprigs fresh thyme divided
- fine sea salt & ground pepper
- 6 Tbs. extra virgin olive oil divided
- 4 Tbs. balsamic vinegar divided
- 4 whole chicken legs, thigh and drumstick
- Preheat oven to 450° Rub baking sheet with a little oil. You can line it with foil, for cleanup, but oil the foil too.
- Put the potatoes, mushrooms, shallot and garlic in a large bowl. Toss in 4 sprigs of rosemary and 4 sprigs of thyme, 1 tsp. salt, a few grindings of pepper, 2 Tbs, olive oil and 3 Tbs. balsamic vinegar. Stir everything together until well coated. Arrange vegetables on baking sheet. Put chicken pieces in bowl and add remaining 3 Tbs. of oil and 2 Tbs. balsamic, 1/2 tsp. salt, a good amount of fresh ground pepper and toss together to coat well. Tuck chicken in to the vegetables and place remaining herbs under chicken.
- Roast the chicken/vegetables until a thermometer stuck in thickest part of thigh reads 165°, about 40 minutes to an hour. Serve right from baking sheets, or a pretty platter. Pour juices over chicken and vegetables.
- Remember I said to reserve the garlic? Well serve that in a little bowl alongside some crusty bread. It is delicious!
Fajitas are one of those dishes that you can serve and even the pickiest of eater can find something to eat. However, they can be intimidating to cook at home. Now that sheet pan meals are trending, it is so much easier and the…
Hawaiian French Toast
- 6 large eggs
- 1 1/2 cups milk You can use any kind of milk, even dairy-free
- 1/2 tsp. pure vanilla extract
- 2 Tbsp. honey
- pinch salt
- 8 slices Portuguese Sweet Bread 3/4" slices. You can use brioche or King's Hawaiian
- 2 Tbsp. unsalted butter I think I use more!
- Preheat oven to 350°
- In a large bowl whisk together eggs, milk vanilla, honey and salt. Soak bread slices in egg mixture for 2 minutes each side.
- Melt 1 Tbsp. of butter in a large skillet and add half of the soaked bread. Cook for 2-3 minutes on each side until it is just golden brown. Repeat with remaining bread and butter.
- Place cooked bread on a baking sheet and cook in preheated oven for 5 minutes.
- Serve hot with whatever toppings you like. I like butter, and a mixture of bananas and chopped macadamia nuts with a drizzle of maple and coconut syrups.
Today is #NationalChocolateCakeDay ! It’s the perfect holiday and great reason to make a heavenly chocolate cake. Enjoy my go to recipe!
Really Good Chocolate Cake
- 4 cups all purpose flour
- 1 T. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 4-oz. bar unsweetened chocolate chopped
- 1/2 cup cocoa powder
- 1 1/2 cup water
- 2 sticks unsalted butter room temperature
- 3 1/2 cup sugar
- 4 eggs
- 2 tsp. vanilla
- 1 3/4 cup buttermilk
Milk Chocolate Frosting
- 3 sticks unsalted butter room temperature
- 4 cups confectioners sugar
- 8 ounces milk chocolate candy bars melted
- Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
- In a medium bowl whisk the flour, baking powder, baking soda and salt together.
- In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
- Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
- Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
- Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
- Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
- Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
- In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
- Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
- Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.