Tag Archives: One dish

Weeknight Beef Tenderloin and Veggies

Summer months around here can sometimes be hectic as I am sure most of yours can be as well. Last night I spent 3 hours weeding my garden beds. That sounds like I should have a HUGE garden; well I actually have technically 6 raised beds of various sizes; they are all pretty large with one; the one I like the least being huge. It’s not my favorite because I can’t sit on the side and reach for the weeds like my others; I have to walk into it avoiding all the plants to get all the weeds. I am definitely spoiled with my other beds and I like it. Because life is busy I don’t spend every day out there, I tend to weed 3 or 4 times throughout the season and literally pick EVERY weed out of each bed; which is why it takes me so long.
IMG_5320Anyway when life is busy it’s really nice to have a quick painless meal in your back pocket. There is no take-out delivery service in my area so I tend to cook most nights. I am fairly certain that even if there were I would still cook more since I love making something delicious and using up what I have in the fridge and pantry.
IMG_5314One dish meals are wonderful on so many levels, they go together quite quickly, there is  less mess, less clean up and usually they have the opportunity to meld all of their flavors together creating a quite cohesive dish. Plus I really like the quicker clean up. I would like to say that I don’t have to clean the kitchen since I am the one making dinner; but more times than not, I end up getting back in the kitchen to clean it more of the way I like it. The fam may do the dishes but I actually clean all the surfaces so it’s ready for the next time I want to create something yummy.
IMG_5316I had picked up one of those packages of pre-seasoned beef tenderloins to have on hand when we had all the family around a couple of weeks ago. I know they tend to have too much sodium in them, but they do serve their purpose and once in awhile is OK with me. This is a peel, chop and dump kind of recipe. Believe it or not I do not have a small rack that fits in any of my 9 x 13 pans crazy I know right? So this is when your sides become the rack for you. Peel some potatoes and veggies along with some onions for added flavor a little olive oil, salt and pepper and some fresh herbs like rosemary YUM!

Potatoes – chopped
Carrots – chopped
Onions – sliced
Fresh rosemary – chopped
Beef Tenderloin
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Spray or oil your dish, chop the onions and veggies and add them to your dish, sprinkle with olive oil, salt, pepper and the rosemary. Using your hands, or spoon to mix everything up together. Then place your tenderloin over the veggies. Cook not covered for 30-50 minutes depending on the size of the meat. Remove the meat when it is done and put the veggies back in the oven while the meat rests, another 10 minutes. Take out an enjoy!

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Maple-roasted chicken and acorn squash

I found another one-pan dinner that I think you need to try; super easy and very tasty and did I mention only one dish? Over the last couple of weeks, I have attended a couple of events where I have run into some blasts from the past if you will. I am finding it very humbling when they come up to me and the first words are “I love your blog, or “I am enjoying reading and seeing all your food” “I want to come to a class or can I just come to dinner” “I made this weeks and it was awesome; thank you” I am enjoying writing and sharing my love of food and new recipes that I don’t even think of who is actually reading my words so I am just very grateful when someone I know mentions they read and enjoy I truly thank you!

 

One such compliment was from my sister-in-law who came to visit a couple of weeks ago. I love when she comes up; she is smart, funny and loves food AND wine. Some of my favorite attributes in company; well she is family she’s not company.

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I love that she would much rather cook in than go out to dinner; she watches me, takes home recipes and notes and  I know she goes home and makes what she takes with her because I have gotten a few texts with minor questions. I love it!

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This is one dish that I threw together kind of last minute as I wasn’t sure if we were staying in or going out. My girlfriend KP can attest to this indecisiveness. She was here one night when the wine was flowing and we still needed to eat, going out was not going to be an option, I mentioned the wine right? So we threw together a delicious meal and a phrase we still kind of use today “my sous chef sucks” long story short, the veggies were not cut into uniformed pieces.

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I need to admit that acorn squash was never on my radar; I bet it has to do with it being green. I know the inside is not but the outside is DARK green. I know I am evolving as an adult and green is no longer an issue but I never really knew what to do with it. I have already bought it twice in a month so I could make this dish. From making it a couple of times, I want to mention to leave the squash I larger pieces, when I made it chopped up it got too mushy.

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Maple-roasted chicken and acorn squash

1 medium Acorn squash
4 Carrots, chopped
1 medium Onion
6 Chicken thighs bone in skin on
½ cup Maple syrup
1+ tsp Kosher salt
½+ tsp freshly cracked black pepper
sprig of fresh Rosemary stem removed and chopped

Preheat oven to 450’F

Cut squash lengthwise in half; remove seeds, cut each half crosswise into ½ inch slices; throwaway ends.

Place squash, carrots and onions sprinkle with some of the rosemary, salt and pepper in greased 13×9 baking pan. Season both sides of the chicken with remaining rosemary, salt and pepper place skin side down over the vegetables. Roast for 10 minutes.

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Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender.  If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.

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Adapted from taste of home magazine

Roasted Autumn Vegetable & Sausage

Where did summer go? It has got to be an age thing; I swear when we were kids summer was forever, we crammed so much stuff and a lot of nothing into those 2 school free months.  We had an awesome pool in the backyard for several years of my childhood and I spent most of my time in the pool with my family and friends playing for hours on end. We had some amazing pool parties, I recall in 5th grade I was in an open concept classroom that housed two 5th grade classes we took a school field trip to my house for a BBQ and a pool party. Fun times but where am I going with this? Oh yeah time flies by as you age and Fall has arrived here in New Hampshire with its beautiful color, cold mornings and brisk evenings.

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My kitchen has been turning out some heartier meals of late; another Fall thing. And also using up some of the last vegetables and herbs from my garden. Though I still have a few things out there; garden time is coming to an end. This weekend I have GOT to get my garlic in, every weekend has been jammed packed with so many things happening but I am determined to get the garlic in the ground, it would be a shame for us to not have fresh garlic come early summer.

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I found a recipe in a magazine that combined roasted vegetables and sausage.  I LOVE roasted veggies and I am a little obsessed with sweet Italian sausage, I usually buy a couple of packages; freeze them individually and then put them in a freezer bag, so easy to just grab what you need or want in my case. I use them in marinara sauce instead of hamburger, as a star in other dishes and sometimes we just grill them; cut them up serve as an appetizer with various kinds of mustard.

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This is also a sheet-pan supper which I find brilliant; less dishes are always a welcome in my house; my poor dishwasher has been used and abused over the years; but still going strong.

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Roasted Autumn Vegetable & Sausage

Butternut squash peeled and cubed
Brussel sprouts, halved and trimmed, quarter the larger ones
1 Large red onion, halved and sliced thick (mine was too small)
4 Garlic cloves, minced
3 Tbs Extra virgin olive oil
T Tbs Chopped fresh rosemary or 1 tsp dried
1 Tbs Chopped fresh sage or 1 tsp dried
Kosher salt
Fresh cracked black pepper
4 or more Sweet Italian sausage – or whatever you like hot, chicken use your go to

Preheat oven to 425’F

In a large bowl put everything except the sausage and stir to combine. Spread on a large rimmed baking sheet, roast for 10-15 minutes.

Stir the veggies and place the sausages on top of the veggies. Back in the oven to roast for another 20-25 minutes, make sure to stir a couple of times so everything gets a little brown.

Serve and enjoy!

Adapted from eating well magazine