Easy Dinners During the Holiday Rush
November 21st, 2017 by Jennifer Brown

 

Easy Drumstick-Quinoa Sheet Pan Supper

  • 8 to 10 chicken legs
  • 1 fennel bulb
  • 1 large yellow onion, sliced
  • 1 large red onion, sliced
  • 2 garlic cloves, sliced
  • 3 medium-sized potatoes, cubed
  • 1 orange (1/4 cup juice and zest)
  • 1/4 teaspoon thyme, dried
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chopped parsley
  • Orange rind curls
  • Brown rice, cooked according to package directions
  • Quinoa, cooked according to package directions

Heat oven to 400 F. Line a large sheet pan with parchment paper.

Place chicken legs on pan. Spread fennel, onion, garlic and potatoes around and in between legs.

In a small bowl, whisk together orange juice, zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.

Roast for 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.

Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Recipe courtesy of the National Onion Association and Idaho Eastern-Oregon
Onion Committee

 

Roasted Pork Tenderloin and Apples

  • 2 tablespoons packed brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon rosemary leaves, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin
  • 2 tablespoons olive oil, divided
  • 2 medium apples, cored and cut into thin wedges
  • 1 medium onion, cut into thin wedges

Heat oven to 425 F.

Mix sugar and seasonings in a large bowl. Reserve 1 tablespoon.

Brush pork with 1 tablespoon of oil. Sprinkle with remaining seasoning mixture. Place in the center of a large foil-lined shallow baking pan.

Toss apples, onions and remaining oil in a medium bowl. Add reserved seasoning mixture; toss to coat well. Spread around pork in pan.

Roast 25 to 30 minutes, or until pork is desired doneness. Slice pork and serve with apples and onions.

Recipe courtesy of McCormick

 

Rosemary Baked Chicken With Potatoes

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 1/2 teaspoons rosemary leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, coarse ground
  • 1/2 teaspoon garlic powder
  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1 1/2 pounds small red potatoes, halved

Heat oven to 425 F.

Mix oil and spices in a large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in a single layer on a foil-lined 10-by-15-inch baking pan sprayed with no-stick cooking spray.

Bake for 15 minutes. Push potatoes to one side of the pan. Place chicken on pan.

Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Recipe courtesy of McCormick

 

Pan-Roasted Jambalaya

  • 1 large yellow onion, diced
  • 1/2 large green bell pepper, diced
  • 1/2 large yellow bell pepper, diced
  • 1/2 large red bell pepper, diced
  • 3 stalks celery, sliced or diced
  • 2 garlic cloves, minced
  • 1 or 2 jalapenos, seeded and diced
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 link (13.5 ounces) Andouille sausage, sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning blend
  • Linguine noodles, cooked according to package directions
  • 1 to 2 lemons, sliced in thin wedges
  • 2 green onions, sliced
  • Fresh parsley, chopped

Heat oven to 400 F. Line a 13-by-18-inch sheet pan with parchment paper.

In a large bowl, combine onion, peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons oil, salt and pepper until evenly combined. Spread evenly on a pan in a single layer. Add sausage. Roast 15 to 20 minutes, or until vegetables are tender and start to brown.

Toss shrimp with Cajun seasoning and prepare linguine noodles.

When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in a single layer. Top with half of the lemon wedges. Return to the oven and cook 5 to 8 minutes, or until shrimp is no longer pink.

Serve over linguine garnished with green onions and parsley, with remaining fresh lemon wedges on the side.

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee

 

Sheet Pan-Style Buddha Bowls

  • 2 yellow onions, peeled and cut into
  • 1/2-inch wedges
  • ½ head of red or purple cabbage, cut into wedges
  • 2 red potatoes, cut into 1/2-inch wedges
  • 1 small butternut squash, peeled and 1/2-inch diced
  • 1 pound Brussels sprouts, halved
  • Extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups quinoa, cooked according to package directions
  • 2 avocados, peeled and sliced
  • Fresh parsley
  • Tahini sauce
  • 1 tablespoon tahini
  • 1/2 lemon, juiced
  • 1 teaspoon Dijon mustard
  • ½ to 1 teaspoon maple syrup

Heat oven to 400 F. Line a large sheet pan with parchment paper.

Place onion, cabbage, potatoes, squash and Brussels sprouts in a single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables for 40 minutes, or until tender. Add more salt and pepper, if needed.

While vegetables roast, cook quinoa.

To make tahini sauce, whisk tahini, lemon juice, mustard and syrup in a small bowl until smooth.

To assemble Buddha bowls, spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Recipe courtesy of the National Onion Association and Idaho Eastern-Oregon Onion Committee