Simple Roasted Chicken Leg Quarters with Caramelized Fennel and Onions Served Over Sourdough Dressing - A Sheet Pan with a Plan #Sponsored by @OXO

In the midst of holiday over indulgence, sometimes it's nice to sit down to a simple meal that won't leave you feeling guilty. Today we're partnering with OXO to bring you one of our favorites: roasted chicken leg quarters, served over sourdough dressing. We've paired it with some of our favorite fresh, seasonal vegetables—fennel and yellow onions, which have been lightly careamelized to perfection. It's the type of meal that will be on the table in under an hour, making it perfect for a busy week night or last minute guests. Added bonus: the dressing is a great way to use up that loaf of bread you bought, but forgot about (or the heels that no one ever eats.)

  DISCLOSURE:  Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

Chicken Leg Quarters
 

with Fennel and Onions


makes approximately 2 - 3 servings



 

Ingredients


1 fennel bulb, thinly sliced
1 yellow onion, thinly sliced
1 - 2 tablespoons salted butter, melted
sea salt and pepper, to taste

2 - 3 chicken leg quarters
2 tablespoons salted butter, melted
1/4 teaspoon smoked paprika
garlic sea salt and fresh ground black pepper, to taste

4 cups stale sourdough bread, torn into chunks
1/2 cup yellow onion, finely diced
1/2 cup celery, finely diced  
3 tablespoons salted butter
1/2 teaspoon poultry seasoning
3/4 cup chicken stock
sea salt and fresh ground black pepper, to taste
 

Directions
 

 

  • Preheat oven to 400ºF. Slice the fennel and yellow onion into uniform pieces, brush with melted butter, then add sea salt and pepper. Toss the vegetables so the butter and seasonings are evenly distributed, then transfer the vegetables to one half of the baking sheet. You'll reserve the other half for the dressing and chicken.
  • In a large skillet add onion, celery, and butter. Cook for 5 minutes over medium heat, or until the celery is slightly tender. Add poultry seasoning, bread, and chicken stock, then mix until all of the liquid is incorporated. Do not add additional stock if you still have dry bread, the juices from the chicken will moisten the stuffing as it cooks.
  • Add salt and pepper to taste, then mix everything together. Transfer the finished stuffing to the second half of the sheet pan.
  • Place the chicken leg quarters on top of the dressing, brush with melted butter, then season generously with smoked paprika, garlic sea salt, and black pepper.
  • Bake uncovered for 45 minutes, making sure to stir the onions and fennel several times through the cooking process to keep them from burning along the edges. Once the stuffing is slightly brown on the edges and the onions have caramelized, remove from the oven and check that the chicken has cooked throughly. You can use a quick-read thermometer to ensure that it has cooked to 165ºF, or poke with a fork and make sure that the juices run clear. If they're still pink, just pop the chicken back in the oven for a few more minutes.
     

Notes

 

If you have time you'll want to lay your bread out the night before making this recipe so it will have time to dry out. I'm lazy about planning, so I put mine on a baking sheet, then let it sit on the counter until I'm ready to use it. If you decide to make this recipe at the last minute you can always bake your bread for 10 - 20 minutes at 200ºF to help dry it out a little faster.

The amount of chicken stock you'll need can vary, so make sure to have extra on hand. If your stuffing comes out of the oven on the dry side you can always add a little bit of extra stock to moisten it up. 
 

  DISCLOSURE:  Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

Tools


To facilitate today's recipe OXO sent along a handful nifty kitchen items. Keep reading for more information on the tools featured in our post today and where you can purchase them.

Chef's Precision Digital Instant Read Thermometer: The Instant Read Thermometer provides quick, accurate measurements for cooked meat. The pivoting head allows reading temperature from any angle.  Purchase from Amazon or OXO

Silicone Roasting Rack - Elevates food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting. Purchase from Amazon or OXO

Non-Stick Pro Half Sheet Jelly Roll Pan - Square-rolled edges add reinforcement for structure, strength and durability. Purchase from Amazon or OXO

Flavor Injector Inject marinades and other flavorings into meat for delicious flavor and juiciness. Two needles for thick and thin marinades store inside injector tube when not in use. Purchase from Amazon or OXO

Good Gravy Fat Separator (not pictured) - Easily separates the fat for healthier gravies, soups and sauces. Purchase from Amazon or OXO
 

Disclosure


Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

The Poorman's Meal #Sponsored by OXO

A few weeks ago I talked about how to regrow green onions using nothing but leftover onions, a glass, and some water. It's a great way to stretch things a little further in kitchen and hardly requires any work at all. Today I thought it was time for my next tip: how to reduce kitchen waste, especially from produce that isn't being used up quickly enough.

Let's face it, we've all been there. Sometimes you have an over abundance of food from the garden or a recent shopping trip and sometimes you just plain forgot you had something and it's starting to look a little sorry. I frequently find myself in this situation, so every other week I make a dish I've always known as The Poorman's Meal. I'm sure it has a billion and one other names, but that's what I've always known it as, so we'll just keep the name for now (even though it's probably not politically correct.)

This dish consists of whatever odds and ends I have on hand that are starting to get old. In our case it's usually some really wrinkly bell peppers, onions and potatoes that have started sprouting, and the last sausage in the package that I've forgotten to use up. The nice thing about this meal is that there is no recipe. I've seen it made with green beans and bacon instead of sausage and peppers, you just toss whatever leftovers you have in a skillet, cook them up, and season it with a little salt, pepper, and garlic. This meal couldn't possibly be easier and it's a great way to reduce your kitchen waste while spending only a trivial amount of time actually cooking. 

Don't forget to keep reading after the recipe for a quick review of a great tool from OXO that will help you on your quest to reduce waste in your kitchen. 

Want more tips for using up your leftovers? Make sure to check out our posts for Southern-Style Sawmill Sausage Gravy (to use up expired milk) and Banana Split Bread (for brown bananas.)

  DISCLOSURE:  Today's post was sponsored by OXO as part of Chef’s Mandoline Slicer 2.0 Campaign, through the blogger outreach program. They have provided me with a mandoline for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of Chef’s Mandoline Slicer 2.0 Campaign, through the blogger outreach program. They have provided me with a mandoline for evaluation, but no other compensation was given for this post. 

The Poorman's Meal
makes approximately 3 servings

Ingredients

1 tablespoon salted butter
1 large potato, cut into ¼ inch thick slices
1 bell pepper, sliced
1 small onion, sliced
6 - 8 ounces sausage (I use Andouille)
sea salt, black pepper, and garlic, to taste

Directions

  • In a saucepan melt butter. Add sliced potato, bell pepper, onion, and sausage. Cook over medium heat for 10 minutes, flip the potatoes so they brown on both sides, then cook for an additional 10 - 15 minutes or until the potatoes are fork tender. Season with sea salt, black pepper and garlic powder before serving.

Notes

If you find you're out of one of the ingredients listed, try substituting the missing ingredient for something you do have. I've seen this made in a number of different ways and it's always been tasty. If you want a real treat, trying making it with maple sausage links instead of the andouille, fry or scramble some eggs, then serve it as breakfast for dinner. This is one of those meals that's tasty any time of the day.

OXO Chef's Mandoline 2.0 | Not Starving Yet

Review

 

OXO Good Grips Chef's Mandoline Slicer 2.0:

When I talk about reducing waste in the kitchen the first thing that springs to mind for most people is food waste. The simple truth is this: most people toss a good portion of the groceries they purchase each week. Often times it's leftovers that have gone uneaten or produce that has spoiled before it could be used. This translates into a lot of money that goes straight into the landfill. This wasted food and money is one of the reasons I make sure to incorporate dishes like the poor mans's meal into our menu rotation frequently—it cuts down on one form of the waste I frequently see in our kitchen.

Now I want to give you a little food for thought—food isn't the only thing that people waste when they're cooking. Time is another thing that is frequently wasted, but it's not something most people stop to consider.

If you're anything like me then you've probably wasted plenty of time standing at the fridge wondering what to cook. You've also likely wasted time searching for missing ingredients in your disorganized pantry or making last-minute trips to the store because you've discovered half way through a recipe you're missing a key ingredient. Anyone who has cooked a meal has been there, but what you may not realize is that you've also been wasting time by using tools that aren't quite up to the job at hand. This may sound like common sense, but having the right tool for the job can save a lot of time and that extra 15 minutes you save by using a more efficient tool can make the difference between a home cooked meal and ordering takeout for the third night in a row because you're too tired to cook.

That said, I've actually been a naysayer when it comes to using some of these time-saving tools in my kitchen. I don't have a large kitchen, so every tool I own needs to be a multi-tasker and it needs to perform well. To date I've not had a good experience with using a mandoline as the one I've own for years is a bit of a heath-hazard. The blade is always falling out and at one point took a huge chunk out of my hand that resulted in a trip to urgent care. Early in our marriage my poor husband came home to an unlocked apartment with a trail of blood leading clear across it, then discovered I was no where to be found. I was at urgent care receiving nearly 15 stitches while he wondered how an axe murdered got into the apartment.

After that I tucked the mandoline away and went back to using a knife, which works well for most tasks, but it's not always the most efficient way to cut up a huge pile of potatoes or vegetables (especially if you want them thinly and evenly sliced.) 

When OXO offered to send me the new version of their chef's mandoline I was curious to see how it differed from the model I had from their competition. The first change I noticed is that the blades are permanently stored in the mandoline, you'll still need to slide them out to adjust the type of cut you want, straight or crinkle, but they're locked in to place firmly and won't fall out. Even fine-tuning the thickness of your slices is simple—there's a red slider bar that adjusts in 0.5-mm intervals allowing a paper thin cut or something thicker like I used for today's recipe. You can even make julienne, waffle, and French fry cuts with the turn of a knob. The easy adjustment knob and the blades that stay put solved the two biggest pet peeves I had when using a mandoline. It was incredibly easy to set the thickness I want and produce a pile of potatoes that were uniform in size and therefore cooked evenly.

A mandoline may not be for everyone, but there are certain times when using one is much faster—especially if you have a huge pile of potatoes, zucchini, squash, or onions that you need to cut into uniform slices. If you find yourself performing this task on a regular basis, then it's definitely a time saving tool you may want to consider for your kitchen. 

Where to Purchase


OXO Good Grips Chef's Mandoline Slicer 2.0: Find it on Amazon or purchase it directly from OXO

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Today's post was sponsored by OXO as part of the Chef’s Mandoline Slicer 2.0 Campaign through the blogger outreach program. They have provided me with a mandoline for evaluation, but no other compensation was given for this post. 

Get a Slice of This: Hawaiian Pizza #Sponsored by OXO

Before sitting down to develop today's recipe I took a poll among friends, family, and random strangers (because I'm that weird person who talks to everyone I stumble across in life.) What I wanted to determine was which pizza toppings were most popular. I was pretty sure that my favorite combination—roasted red pepper, mushroom, caramelized onion, and pesto—wasn't going to make the list. What I wasn't prepared for was the sheer number of people who like pineapple on their pizza.

And to think I was so sure pepperoni was going to be the winner. 

I never stopped to consider that pineapple could be a pizza topping, much less one with such a cult following. The other surprising thing was how consistent people were with their pairings: ham or Canadian bacon with nary a vegetable in sight. I felt like there was a little room to improve upon everyone's idea of the perfect Hawaiian pizza, which is how today's recipe came about. The pairing of home made pizza dough, a simple tomato sauce, mozzarella, fresh pineapple, hickory smoked honey ham, and a sprinkling of red onion makes for a mouth-watering combination that you absolutely have to try.

Don't forget to keep reading after the recipe for a quick review of some great tools from OXO that will help you on your quest to make the perfect pizza at home.

  DISCLOSURE:  Today's post was sponsored by OXO as part of Get a Slice of This: The OXO Pizza Campaign, through the blogger outreach program. They have provided me with a set  tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of Get a Slice of This: The OXO Pizza Campaign, through the blogger outreach program. They have provided me with a set  tools for evaluation, but no other compensation was given for this post. 

Hawaiian Pizza


makes two14 inch pizzas + extra sauce


 

Ingredients

 

for the sauce

28 ounce can of San Marzano whole peeled tomatoes
1 teaspoon sea salt, or more to taste

for the dough

1⅛ cup water + additional tablespoon, as necessary (see notes)
2¼ teaspoons active dry yeast
1 pinch sugar
3 cups King Arthur Bread Flour + additional 1/4 cup
1 teaspoon sea salt
1 tablespoon olive oil

toppings (double if making two pizzas)

½ cup pizza sauce
1 eight ounce ball of fresh mozzarella, sliced
½ cup fresh pineapple, cut into 1 inch chunks
2 slices hickory smoked honey ham
⅛ cup red onion, thinly sliced
pinch of crushed red pepper flakes, or more to taste

Directions

 

for the sauce

  • In a food processor, combine whole peeled tomatoes with their juices and sea salt. Pulse 4 - 6 times until the tomatoes are broken up, but still slightly chunky. Taste the sauce and add more salt as needed, then use immediately or refrigerate for up to seven days.

for the dough

  • Fill a large glass measuring cup with 1⅛ cup water that is no warmer than 110°F. Add active dry yeast and a pinch of sugar, then stir until everything has dissolved completely. Let the mixture rest for 10 minutes. Your mixture should be slightly bubbly.
  • In a large bowl add 3 cups of flour, 1 teaspoon sea salt, and the mixture of water, yeast, and sugar. Mix by hand until all of the ingredients are combined and the dough is sticky and somewhat shaggy looking. If the weather is cool and dry you may need to add additional warm water, so do it slowly, one tablespoon at a time until the dough comes together easily.
  • Set the mixing bowl in a warm spot, cover with a towel, and let the dough rest for 30 minutes.
  • Dust your work surface with a small amount of flour, then place the dough on top. Knead it firmly and continue to dust with flour until you have a smooth ball of dough. Return the dough to the mixing bowl, cover with a towel, and let it rise on the counter for 2 hours at room temperature (approximately 70°F.)
  • Cut the dough into two equal size balls. If you don't plan on making two pizzas take a small amount of olive oil and coat the inside of a large plastic container, add the ball of dough, then cover and and refrigerate for several days.
  • Take the remaining ball of dough and slowly stretch it into a round, flat disk. If you're having difficulty with it keeping the shape you want or find it tears easily, let the dough rest briefly, then continue to shape the dough. You'll want a circle that is roughly 14 inches in size.
  • Move your oven rack to the lowest setting, then preheat the oven to 450°F

Now build your pizza...

  • Top the crust with pizza sauce and spread it evenly over the top of the pizza. Add slices of fresh mozzarella, pineapple chunks, ham, and onion. 
  • Bake in a preheated oven for approximately 13 - 15 minutes or until the crust is lightly browned along the edges. Remove the pizza from the oven, allow to cool for a few minutes before cutting into slices. Top with a pinch or two of crushed red pepper flakes, then enjoy!

Notes


The extra sauce will keep in the refrigerator for about a week, but you can freeze the leftovers for up to three months that way you'll always have some on hand when you want to make pizza. I like to portion mine out into ½ cup containers so I only need to defrost what is needed to make a pizza.

For the sauce I'm partial to using Cento brand San Marzano tomatoes, but can use your favorite whole peeled tomatoes. If you decide to make this sauce using something other than San Marzano tomatoes you may want to add a pinch or two of sugar. San Marzano tomatoes are naturally sweet and less acidic than many other canned tomatoes you'll see on the shelves and the extra bit of sugar will help compensate for the added acidity.

If you have refrigerated one of your balls of dough leave it on the counter for an hour or two, until it has reached room temperature, before use. Once it has warmed up you can stretch it out to fit your pan. If you try to work with cold dough it won't stretch easily and may tear.

Don't forget to keep reading for our review of the products we used for today's recipe.

Review

 

OXO Good Grips Non-Stick Pro Pizza Pan: I've tried quite a few different methods of making pizza over the years and I'll fully admit to having a preference when it comes to the pan vs stone debate—I do love my pizza stone—but there are a number of instances where using a pan is flat out more convenient.

Most notable is the fact that the prep time for putting together a pizza decreases significantly because you don't need to wait an hour for the pizza stone to reach 450°F. This is great for those times when you want pizza in a hurry and even better when you don't want to warm the house up by keeping the oven on for long periods of time. I rarely make pizza in the summer because it means I'll have the oven on for at least 90 minutes, but by using a pan instead I'm down to 30 minutes tops. For those of you who live up North in the land where houses don't have air conditioners, this is a real plus.

The other thing I really like about this pan is that absolutely nothing sticks to it. This means I don't have to spend time after dinner scrapping off baked-on cheese or sauce, which is a common occurrence with my pizza stone. A quick wash with soap and water is all this pan needs, everything slides right off. The downside to this is that the pizza does tend to move around if I cut it directly on the pan, so I have to make sure I'm twice as careful while I'm slicing up my pizza.

Where to Purchase


OXO Good Grips Non-Stick Pro Pizza Pan: Find it on Amazon or purchase it directly from OXO

OXO 4" Pizza Wheel and Cutter for Non-Stick Pans: I have an OXO Pizza Wheel that was given to me as a wedding gift and I absolutely love it. Over the past nine years it has sliced its way through hundreds of pizzas and still works great. So, being so highly satisfied with my current wheel I was curious to see how the plastic version that is designed for use with non-stick pans would hold up. I was a little skeptical at first, but it sliced right through my thick crust pizza without a problem and the cheese hardly stuck to it, something I can't say about my trusty metal pizza wheel. If you own a set of non-stick baking sheets or pizza pan this is definitely a piece of equipment you'll want to take a closer look at. 

Where to Purchase


OXO 4" Pizza Wheel and Cutter for Non-Stick Pans: Find it on Amazon or purchase it directly from OXO

OXO Good Grips Complete Grate & Slice Set: Last but not least, I had a chance to try out OXO's Grate & Slice set, which couldn't have come at a better time. I have good knife skills, but I also have arthritis, so all this rainy weather we've been having has been making my hands ache. It's been difficult to hold on to my knife, but with the Slice & Grate's large handle I was able to produces perfectly uniform slices every single time, with hardly any effort. This nifty tool has been a real asset in the kitchen and it makes short work of putting together the perfect pizza or salad.

The four removable plates give you the option for a coarse or medium grate, as well the slicing surfaces that give a straight or julienne cut. Since the cutting surfaces are removable you have the option of slicing or grating directly over a bowl or you can use the bottom of the container to collect and measure your ingredients as you slice away. When you're done all the pieces, including the handle, fit inside the box. That means there is no chance you'll cut yourself as you're taking it out of the drawer, which is something I've done several times with the blades to my mandoline.

Whether you're just learning how to cook and haven't developed your knife skills yet or you're starting to find holding a knife is becoming increasingly difficult, this is one tool I'd definitely recommend you check out.

Where to Purchase


OXO Good Grips Complete Grate & Slice Set: Find it on Amazon or purchase it directly from OXO

OXO Grate and Slice

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Today's post was sponsored by OXO as part of the Get a Slice of This: The OXO Pizza Campaign through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post.