An Asparagus Souffle!

 

Who knew that asparagus, eggs and cheese could come together so nicely?!? New York Times Cooking Contributor Yasmin Fahr, who wrote the new cookbook, Cook Simply Live Fully, came by Tonia's Kitchen to tell us about a delicious recipe that can really come in handy when you're feeling a little lazy. She told Tonia about her Sheet Pan Asparagus that's almost Mediterranean since it includes Feta Cheese, along with cherry tomatoes. But the sauce here comes from eggs that you crack right over the pan full of the other stuff. It cooks right up, is delicious, and if you really wanted to, you could eat right from the pan! Dinner...Done!

This Comes With the Sauce Built In

Who knew that asparagus, eggs and cheese could come together so nicely?!? New York Times Cooking Contributor Yasmin Fahr, who wrote the new cookbook, Cook Simply Live Fully, came by Tonia's Kitchen to tell us about a delicious recipe that can really come in handy when you're feeling a little lazy. She told Tonia about her Sheet Pan Asparagus that's almost Mediterranean since it includes Feta Cheese, along with cherry tomatoes. But the sauce here comes from eggs that you crack right over the pan full of the other stuff. It cooks right up, is delicious, and if you really wanted to, you could eat right from the pan! Dinner...Done!

Chicken Fajitas-Easy Edition

So you're a parent on the go, and you need to make a quick and easy dinner for the family. The kids have to love it, you have to be able to pull it together in a short time and, oh yeah, it has to be a quick cleanup too. No problem! Julie Evink, who wrote the cookbook Eats and Treats, stopped by Tonia's Kitchen to talk about her recipes, many of which can be made in around 30 minutes time. Julie told Tonia about her Sheet Pan Chicken Fajitas, which she says are very easy to make. In essence, you gather all your ingredients and bake them up! And voila! Dinner is served

• 2pounds boneless, skinless chicken tenderloins, diced into 1½ pieces
• 1large red bell pepper, sliced thinly (about ¼ inch thick)
• 1small yellow onion, peeled and sliced thinly (about ¼ thick)p
• 4½teaspoons ground chili powder
• 1½teaspoons ground cumin
• 1½teaspoons smoked paprika
• 1teaspoon dried oregano
• 3/4teaspoon garlic powder
• 1/2teaspoon onion powder
• 1/4teaspoon cayenne powder

• 1tablespoon kosher salt
• 2tablespoons extra-virgin olive oil
• 2tablespoons fresh lime juice
• 3tablespoons scallions, finely chopped
• flour or corn tortillas, for serving
• sour cream, for serving
• guacamole, for serving
• salsa, for serving
• cilantro-lime rice, for serving

1.

Preheat the oven to 375 F.

2.

In a large bowl, add chicken, bell pepper and onion

3.

In a small bowl, add all of the spices and salt and whisk to combine.

4.

Pour olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.

5.

Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking. 

6.

Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.

Sheet(pan) Happens

  

It could be a mish-mash, or as gourmet as you want it to be. It's called Sheetpan Chicken, and it's a perfect, easy meal to make anytime! Chef Deannie Klein stopped by Tonia's Kitchen to talk about her recipe, which when you make it, doesn't have to be to the letter of what she does. You simply take a whole chicken, season it with balsamic vinegar, basil and a little honey and place it on a sheetpan. Then you combine it with whatever vegetables you may have around and roast it all together. It's a great anytime dinner!

Rich, Creamy, Delicious...and Simple

You've heard the phrase, keep it simple. If you're looking to make dessert and you want to keep it as simple as possible, look no further than the new cookbook Sheet Pan Sweets. Author Molly Gilbert told Tonia's Kitchen that she tries to keep things down to one bowl whenever it's allowable. But the main thing here is, while the desserts are simple, they're also innovative...and mostly importantly delicious. Case in point, Jack's Chocolate Chip Cake with Fudge Frosting. Jack is Molly's middle son, and she made this to celebrate his 3rd birthday. She calls it favorite with both rich chocolate flavor and the fun of chocolate chips. Essentially standard cake ingredients with the chips. Molly told Tonia that it bakes fast simply because of the fact you're using a sheet pan here. If Molly likes it, chances are good you will too!