Page 24 - Florida Sentinel 12-11-15 Edition

Recipes
Spicy Shrimp Sheet-Pan Dinner
1⁄4 cup olive oil
2 tablespoons chili garlic sauce 1 tablespoon honey
1⁄2 teaspoon salt
1 lb. uncooked deveined, peeled
large shrimp, tail shells removed 2 cups halved cherry tomatoes
1 can chick peas, drained, rinsed
4 cups baby spinach
2 oz. crumbled feta cheese
DIRECTIONS: Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray. In large bowl, mix olive oil, chili garlic sauce, honey and salt. Add shrimp, tomatoes and chick peas. Toss to coat, and then pour in even layer on pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through. Di- vide spinach among 4 plates. Top with shrimp mixture. Sprinkle with feta.
Jerk Chicken With Sweet Potatoes Sheet-Pan Dinner
1⁄4 cup olive oil
1 tablespoon chopped peeled gingerroot 1 tablespoon jerk seasoning (dry)
1 teaspoon soy sauce
3⁄4 teaspoon salt
4 boneless skinless chicken breasts
3 medium sweet potatoes, peeled, cut
into 1-inch pieces (about 4 cups) 1⁄4 cup chopped fresh cilantro
1 lime, cut into wedges
DIRECTIONS: Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray. In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mix- ture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes. Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.
Pork Chops With Green Beans & Potatoes
6 tablespoons olive oil, divided
Juice of 1 lemon, about 3 tablespoons 2 tablespoons chopped fresh thyme
1 tablespoon plus 1 teaspoon smoked
paprika
4 cloves garlic, grated or pasted
Salt and ground black pepper, to taste
4 bone-in pork chops, about 1-inch thick 1 (8 oz.) bag trimmed French green beans 4 Yukon Gold potatoes cut into wedges
1 jarred roasted red bell pepper,
coarsely chopped
DIRECTIONS: Preheat oven to 475 degrees. Mix 3 tablespoons olive oil, lemon juice, thyme, paprika and garlic in a bowl. Season with salt and pepper. Add pork chops and turn to coat. Toss green beans, potatoes and red pepper with the remaining 3 tablespoons olive oil on a baking sheet, spread in an even layer. Nestle pork chops among the vegetables. Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 min.
Pineapple Sheet Cake Recipe
2 cups each sugar & all-purpose flour 1⁄2 cup vegetable oil
2 eggs
1 can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
1⁄4 teaspoon salt
Icing
1 cup sugar
1⁄2 cup butter, cut into chunks
2/3 cup evaporated milk
pinch of salt
3⁄4 cup sweetened shredded coconut 1⁄2 cup toasted pecans, chopped
DIRECTIONS: Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan. Com- bine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into pre- pared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes. Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.
Sheet Pan Cooking
From Tonia Turner
With fast prep times, easy cleanup and loads of flavor, I can’t think of a better plan for busy nights. The only hard part is deciding which one to make!
Salmon With Potatoes &
Broccoli Sheet-Pan Dinner
Potatoes
2 tablespoons toasted sesame oil
1 teaspoon each chili garlic sauce and soy sauce
1⁄4 teaspoon salt
1 lb. small new potatoes, quartered
Broccoli & Salmon
2 tablespoons each packed brown sugar, soy sauce
and butter (melted)
1 tablespoon natural rice vinegar
1⁄4 teaspoon salt
4 (4 oz.) salmon filets, skin on
1⁄2 lb. fresh broccoli florets (about 4 cups) 2 green onions, sliced on the bias
DIRECTIONS: Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray. In a bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 min.. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon. In same bowl mix brown sugar, 2 tablespoons soy sauce, butter, vinegar and 1/4 teaspoon salt. Transfer 2 table- spoons of the mixture to a bowl. Add salmon to mixture; turn to coat. Add broccoli to bowl and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12-15 min. until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 11, 2015