Sheet Pan Roasted Chicken with Fennel, Orange and Rosemary

This recipe was inspired by an old friend, who first introduced me to roasted fennel years ago while working on a recipe for a magazine assignment. That recipe seems to have dropped off the face of the internet, so instead, my starting point was The Kitchn’s Roasted Chicken Thighs with Fennel & Lemon.

For a vegetarian version, try tossing the roasted veggies with cannellini beans (one can, drained and rinsed).

Serves 4

Ingredients

4-6 bone-in, skin-on chicken thighs
zest and juice of 1 large orange
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 1/2 tsp kosher salt
2 small fennel bulbs, sliced into 1/2-inch wedges
2 carrots, cut on the diagonal in 1/2-inch slices
1 red onion, sliced into 1/2-inch wedges
black pepper

In a medium bowl, mix orange zest and juice, olive oil, vinegar, rosemary, garlic and salt. Add chicken, then cover and refrigerate for a few hours (30 minutes minimum).

Preheat oven to 425 degrees. In a large bowl, combine fennel, carrots, onion and chicken mixture. Toss to coat veggies in the marinade.

Using a slotted spoon, transfer chicken pieces and veggies to an oiled sheet pan in an even layer. Season with fresh-ground pepper.

Roast until the chicken reaches an internal temperature of 165 degrees, about 40-45 minutes. Veggies should be tender and brown on the edges.

Pictured: Pyrex Holiday Casserole 024 Round Casserole; Pyrex Lime 909 Rimmed Pie Plate;  Pyrex Dessert Dawn Yellow 209 Rimmed Pie Plate

 

Sauteed Kohlrabi and Spinach

This was my first time trying kohlrabi — I ordered some from Imperfect Produce this week just for fun. Turns out my whole family really liked it (even my 5-year-old)! Kohlrabi tastes a lot like broccoli stems, only a little sweeter; in fact, you could easily sub in broccoli stems for this recipe if kohlrabi is not available or not your thing.

Whenever I’m cooking something new, I search for recipes online (usually Pinterest, Epicurious and Food Network) to get a handle on the basics. Here my starting point was Martha Stewart’s Sauteed Kohlrabi with Onions and Cream.

Serves 6

Ingredients

2 tbsp unsalted butter
1 1/2 lbs kohlrabi, peeled and chopped into 1/2-inch cubes (note: if your kohlrabi has leaves attached, chop those up and add with the spinach)
1 small yellow onion, chopped
3 cloves garlic, minced
1 5-oz bag fresh baby spinach
1/2 cup heavy cream
salt
pepper

Melt butter in a large skillet over medium-high heat. Add kohlrabi and onion and saute until onion starts to go translucent and kohlrabi is cooked but still crunchy, about 10 minutes.

Lower to medium heat, add garlic and cook another 1 minute. Stir in spinach one handful at a time and cook until wilted, about 4 minutes. Add the cream and let simmer for a couple minutes.

Season to taste with salt and pepper.

Pictured: Corning Ware Blue Cornflower P-10-B Square Skillet; Pyrex Spring Blossom 2 403 Round Mixing Bowl

No-Fuss Deviled Eggs with Pickled Celery

I’ve always been sort of intimidated by making deviled eggs — peeling eggs without making a mess of them, getting the yolk out, then spooning it back in (or, God forbid, piping it in) — it all just sounds like too much work. Then I came across a revelation: Why not just cut the eggs in half and top them with deviled egg ingredients, no mixing required! I wish I could remember where I read about that idea, but let’s face it, my memory is not what it used to be. Anyway, this has got to be the easiest deviled egg prep ever — no mixing, no measuring, no piping. It easily tastes as good as regular deviled eggs, just with a slightly different texture.

The pickled celery here comes from Smitten Kitchen’s Egg Salad with Pickled Celery and Coarse Dijon, which is really delicious. Pickled celery might be my new favorite thing.

Ingredients

1/4 cup white wine vinegar
1/4 cup water
2 tsp Kosher salt
1 1/2 tsp sugar
2 stalks celery, diced
eggs (any number, within reason)
mayonnaise
mustard (any kind will do, I used whole-grain Dijon)
black pepper
paprika

Set your eggs out on the counter until they lose their refrigerator chill (about 30 minutes). This helps prevent them from cracking when you first drop them into boiling water.

Combine the vinegar, water, salt and sugar in a bowl and whisk until the salt and sugar have dissolved. Add celery, cover and put in the refrigerator for about an hour.

Place a pot of water (enough to cover your eggs) on the stove on high heat until it reaches a boil. Lower to medium-low heat, then use a slotted spoon to gently drop the eggs into the pot. Cook at a very low simmer (barely bubbling) for 11 minutes. On my stove, this results in yolks that are cooked through but still moist, not chalky. But you may need to experiment with different cooking times to attain the hard-boiled style you prefer. Epicurious has a good tutorial here.

Plunge the eggs into a bowl of ice water to stop cooking and chill for about 15 minutes.

Peel the eggs and slice in half with a sharp knife. Top each half with a little mayonnaise and mustard — keep in mind that most deviled egg recipes use a mayo-to-mustard ratio of about 12:1, so dollop accordingly. Spoon on pickled celery (there will be plenty leftover — save it to use in egg salad, potato salad, tuna salad, as a burger topping, etc.). Sprinkle with fresh-ground black pepper and paprika. If you want more of a kick, sub in cayenne, chipotle powder, chili powder, creole seasoning or anything else that sounds good!

Thrifted Kitchen note: I love using small vintage Pyrex bowls as prep containers. Pictured: Pyrex Homestead 401 Round Mixing Bowl