Melissa Clark (my favorite red-head) of the New York Times is the master (mistress?) of the sheet pan dinners.
But she's got nothing on my Master Chef in Residence, Ms. Judy, aka SWMBO.
Witness:
Before
After
My plate
My salad (sliced fresh cantaloupe)
My witnesses
21 comments:
To which I respond “my my, mighty fine!” tc Cambria
It looks so yum! I'm having cheesy scrambled eggs and ham.
What are those peppers? Are they sweet or hot?
Looks delish!
Looks yummy but easy! How long is it in the oven and at what temperature? :)
That looks amazing!
They're sweet mini-peppers.
35 minutes at 375.
Enjoy!
Yummy dinner, although I wish I liked melons. Where is dessert? :)
That looks so good. I will have to attempt something like that since I can't make it to your place. ;-)
Looks great. Especially with the red-hot chili peppers, which I never thought of roasting before now.
Those are sweet mini-peppers, though you could roast red-hots too.
Hershey's Kisses, which I shouldn't eat before bedtime. They kept me awake most of the night.
Did she start with raw meat and coat it in barbeque sauce before cooking?
The food had done my head in as I’m on a diet
But I love the poster
Raw chicken, marinated in barbecue sauce for 24 hours, then cooked.
Hey, would you mind sharing your marinade for the vegetables. I made one tonight with olive oil, lemon juice, basil, thyme, oregano, garlic salt and pepper. It was okay, but am looking for new things to try.
Olive oil is the base, coat everything. Then garlic salt, Mrs. Dash and paprika. Easy-peasy.
Do you marinate before the cooking or after. I always marinated before, but I read somethng that said the marinade is absorbed better after the vegetables are roasted. I did it that way, but I probably could have decreased the marinade by 2/3s at least.
The chef just told me the olive oil, garlic salt, Mrs. Dash and paprika was ONLY for the vegetables, and justy before cooking. The meat (chicken strips) was marinated in barbecue sauce for 24 hours before being cooked with the veg.
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