Sheet Pan Chicken and Veg with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer.

Ingredients

Chicken and Veggies:

• 1 pound Brussels sprouts, trimmed and cut in half

• 2 large sweet potatoes, cut into wedges

• 1 medium sweet onion, cut into wedges

• 2 tablespoons olive oil, divided

• 1 ¼ teaspoons kosher salt, divided

• ¾ teaspoon ground black pepper, divided

• 4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

• 2 tablespoons grainy mustard

• 4 teaspoons champagne vinegar

• 1 tablespoon maple syrup

• ½ teaspoon kosher salt

• ¼ teaspoon cayenne pepper

Directions

• Step 1

  Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

• Step 2

  Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.

• Step 3

  Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.

• Step 4

  Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F.

• Step 5

  While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.

• Step 6

  Drizzle sauce over veggies and chicken.

The Ultimate Cauliflower Cheese

I have a confession to make. Thanks to my wife, I’ve been sucked into the world of Cotswold, UK fashion vloggers. Think crunchy homestead vloggers in the US, but with renovated manor houses and Land Rovers. However, the thing that I really watch for is their gardening and cooking. Many of them grow their own produce and source local ingredients. Ironically, that’s something you can easily do right here in our own region. I’ve featured recipes from Josie Irons before, but now her husband, Charlie, has started his own channel dedicated to cooking and gardening. This recipe is for a cauliflower cheese, a classic British side dish that is simple, filling, and healthy.

Christmas Tea Rings

These are a perfect Christmas treat. Make some to give away, some for Christmas breakfast.

Ingredients

• 1 (1 pound) loaf frozen bread dough, thawed

• ¼ cup butter, softened

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons all-purpose flour

• 1 cup confectioners' sugar

• 1 tablespoon milk

• 1 teaspoon vanilla extract

Directions

• Step 1

  Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.

• Step 2

  Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.

• Step 3

  Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.

• Step 4

  Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.

• Step 5

  Preheat oven to 375 degrees F (190 degrees C).

• Step 6

  Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.

• Step 7

  Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Cottage Pie

This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.

Ingredients

• 4 large Yukon Gold potatoes, quartered

• 6 tablespoons butter, divided

• 1 clove garlic, minced

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 tablespoon herbs de Provence

• 1 teaspoon ground nutmeg

• 1 ½ cups frozen peas

Directions

• Step 1

  Preheat oven to 350 degrees F. Lightly grease a 9 inch deep-dish pie plate.

• Step 2

  Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.

• Step 3

  Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.

• Step 4

  Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Breakfast Crisp

This yummy breakfast crisp is perfect on the go with a cup of coffee.

Ingredients

• 1 ½ cups quick cooking oats

• ½ cup unbleached all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup brown sugar

• ¼ cup margarine, softened

• 1 egg

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.

• Step 2

  In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.

• Step 3

  Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.

Leftover Halloween Candy Brownies

You wouldn’t want to encourage unhealthy eating habits in your kids. Therefore, you need to take a portion of their candy for their own good. Then you can make these scrumptious brownies to share with you coworkers. ;-)

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup packed light brown sugar

• 1/3 cup butter, softened

• 1/2 teaspoon vanilla extract

• 1 large egg

• 1/2 cup candy-coated milk chocolate pieces (such as M&M's)

• 1/2 cup chopped peanut butter cups (such as Reese's)

• 1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger)

• 1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.