PIONEER WOMAN SHEET PAN SUPPERS RECIPES

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NO-BOIL MAC AND CHEESE RECIPE - FOOD NETWORK



No-Boil Mac and Cheese Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
2 cups dry, plain bread crumbs (I like Panko) 
1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated) 
1 1/2 cups whole milk 
1 can (15 ounces) evaporated milk 
1 1/2 cups heavy (whipping) cream 
2 tablespoons dehydrated onion 
1 teaspoon garlic powder 
1 teaspoon kosher salt 
8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange) 
8 ounces (about 2 cups) freshly shredded fontina cheese 
1 box (16 ounces) elbow macaroni, uncooked 

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
  • Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
  • Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Bake for 25 minutes.
  • Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
  • Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.

BOON BRUSSELS SPROUTS RECIPE - FOOD NETWORK



Boon Brussels Sprouts Recipe - Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds Brussels sprouts, trimmed and halved, reserving any leaves that separate
1/4 cup plus 2 tablespoons olive oil 
2 tablespoons blended oil (canola, olive oil), plus more for frying the leaves 
Juice of 1 Meyer lemon (about 2 tablespoons) 
1/2 teaspoon kosher salt, plus more for seasoning 
1/2 teaspoon crushed red pepper flakes 
2 cloves garlic, finely minced (or to taste) 
Freshly ground black pepper

Steps:

  • Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F.
  • In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil.
  • Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans.
  • Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes.
  • Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing.
  • In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm.
  • Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot.

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