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.

Our Thoughts on Hello Fresh #NotSponsored

I've had a lot of people ask me about meal services and my Facebook feed has been inundated with people talking about their experiences, so I decided it was time to try them out—starting with Hello Fresh (since they had an awesome Black Friday deal this year.)  

Though we frequently post sponsored content, today's post has not been sponsored by Hello Fresh (just in case you were wondering)

Though we frequently post sponsored content, today's post has not been sponsored by Hello Fresh (just in case you were wondering)

Ordering
 


The process was straight forward, you have three plans to choose from: Classic, Veggie, or Family. Then you'll need to select how many people you're cooking for (options were 2 or 4), how many meals you'd like delivered, and your delivery date

I opted to go with the veggie plan. My little guy is a self imposed vegetarian, so I knew anything with meat wasn't going to pass muster with him, but I could always add a protein source if anyone else wanted one. I actually opted for that route with one of the meals to stretch the meal a little further so I had lunch for the next day.

Hello Fresh Menu 12/2 - 12/8

What's in the box?

 

Two blocks of ice, a frozen food bubble bag (to help keep things cool), a reusable recipe book, and three meal kits from the veggie plan: Protein-Packed Rice Bowl, Pesto Flatbread (aka Posh Pizza), and Jamie's Easy-peasy Tomato Tagliatelle with Asparagus, Fresh Basil & Parmesan.

Each meal comes in its own separate box so there is no confusion about which ingredients are used in a particular recipe. If you happen to be allergic to (or don't particularly enjoy) one of the ingredients in a recipe it's easy to remove it and substitute something else.

Protein-Packed Rice Bowl
 


Time it took to prepare and cook: 30 minutes (as listed on meal card) 
Quality of ingredients: Excellent
Any trouble with this recipe? Yes. The recipe called for sesame seeds, but they were missing from my box.
Picky kid approved? Yes. He ate my entire serving plus part of the leftovers. 
Would I make this again? No. This is a bland, but serviceable meal. It's real downfall is that it's exactly how I made fried rice when I was in college and couldn't afford to order takeout.

Pesto Flatbread

 

Time it took to prepare: 30 minutes (as listed on meal card)
Quality of ingredients: Excellent
Any trouble with this recipe? No
Picky kid approved? Yes, in fact he ate most of my share too.
Would I make this again? Absolutely, this was my favorite meal in the box.

Tomato Tagliatelle

 

Time it took to prepare: 25 minutes (as listed on meal card)
Quality of ingredients: Good. The basil arrived slightly discolored, which is likely because it was shipped on ice and got too cold (basil is very temperature sensitive.) It didn't affect the final dish at all.
Any trouble with this recipe? No, but I felt like it needed more salt.
Picky kid approved? Mostly. He picked out the larger asparagus pieces and ate the smaller ones. To be fair, that may have been because his two front teeth were loose. 
Would I make this again? Yes, this is a quick and easy meal I can make from items I generally have on hand.

Added bonus

 

I had a little bit of produce leftover from two of the meals (half a zucchini and half a can of corn) which I used as side dishes later in the week.

 

How to Cancel


Hello Fresh makes cancellation easy, although it is a multi-step process with a survey at the end. The nice thing is that you also have the option to have a box delivered bi-weekly, monthly, or even pause your subscription (in case you're heading out on vacation.) Otherwise you click on No Thanks and either cancel right away or schedule one last delivery. 

After I cancelled my subscription I did not receive another delivery, although I do still get emails from Hello Fresh. You'll need to unsubscribe from those separately if you no longer want to hear about the service.

My Thoughts

 

Meal services such as this really have a lot going for them and I see why they appeal to such a large number of people. You really can't beat the convenience of having everything you need delivered to your door, requiring minimal work on your part to ensure you have a tasty and healthy meal on the table in under 45 minutes. 

If you're always pressed for time and struggle to get a healthy meal on the table every night, then a service like this can be a blessing. It's also great if you find yourself stuck in a rut, always fixing the same handful of things. You'll have three new meals to try out and if you like them you still have the recipe cards so you can make them again.

The problem is, you really pay a premium for the convenience. Three meals at full price would have set me back $59 (and considerably more for the other plans.) To put that in perspective, I spend slightly more than that a week to feed our family 3 meals a day plus snacks (my budget for the entire month is around $400.) The price isn't something I could afford on a regular basis, but that doesn't mean I wouldn't use the service again.

There are a number of instances where I could see myself ordering again, not just for myself, but for someone else. This would make a great gift for a recent graduate, young professional, or busy mom (especially one who's recently had a baby.) I'd even consider subscribing again if I went on vacation and had a kitchen to cook in so I wouldn't have to spend part of my vacation obsessing over what to feed everyone.  

Have you tried Hello Fresh or another meal service? Let us know your thoughts in the comments below.

New England Clam Chowder

As soon as the last bit of snow melts I go through a bit of a Spring cleaning craze. I tear the house apart, organizing as I go, and put away our winter clothing in anticipation of warmer weather. The only problem is that every year, like clockwork, we have a late cold snap that makes me regret pulling out my tank tops and shorts. I thought I was in the clear this year, our weather has been unusually warm, but just before I left on my trip to Oklahoma things took a turn for the worst. The temperature dipped down in to the low 40s at night and I found myself regretting the fact that all my sweaters had been neatly boxed up and put away.

You would think that by now I would have learned, but no, I'm a bit stubborn in my hopes for warmer weather. It's one of the many things I've missed since moving up North.  So instead of burying myself under a mountain of blankets to keep warm I snuck into the kitchen and made a huge batch of chowder. I figured that it would warm me from the inside while insuring I didn't have to worry about cooking for a few days. I spent the rest of the week running around doing laundry like a mad woman and packing up the entire house to take with me on my two week trip to visit my family. My plan was a success and even better, by the time I returned home the weather had warmed up enough that I could get an early start on my summer tan.

While it's getting a little warm for chowder in many parts of the world, there really is never a wrong time to make chowder. My advice for those of you who facing an early summer, crank your air down low and enjoy some anyway. One bite and I promise you'll thank me, at least up until the point you get your electric bill.

New England Clam Chowder | Not Starving Yet

Ingredients


1 - 2 pieces applewood-smoked bacon, crumbled
3 - 4 red potatoes, diced
1 leek, diced
1 shallot, finely diced
2 garlic cloves, minced
1 Tablespoon salted butter
1 Tablespoon bacon grease
¼ cup all-purpose flour
2 cups half & half or heavy cream
2 cans clams + juice, minced
2 sprigs fresh thyme
additional salt and black pepper, to taste
 

Directions

 

  • In a large pot cook bacon until crispy, set aside to cool. Add leek, shallot, garlic, and butter to the bacon grease left in the pot. Cook vegetables over low heat, stirring occasionally, for approximately 10 minutes or until the leek has softened. Do not allow the shallots to brown.
  • In a separate pot add potatoes and cover with cold water. Cook over high heat for approximately 10 minutes or until the potatoes are fork-tender. Once cooked transfer the potatoes to a colander and run cold water over them to stop the cooking process. Allow cooled potatoes to drain and set aside for later.
  • Add flour to the cooked vegetables and stir until everything is well coated. If there is still bacon grease left in the pot add additional flour as needed until it has been soaked up by the flour.
  • Add half & half or heavy cream, clams and juice, then bring the contents of the pot to a simmer. Allow to cook, stirring occasionally, for approximately 10 minutes or until the soup has thickened. Turn off the heat, add the cooked potatoes, additional salt and pepper, to taste, then allow then soup to rest for an hour before rewarming and serving.
  • Optional: top with crumbled bacon and oyster crackers before serving.
     

Notes

 


Make sure you don't skip the resting period for this soup, it allows the potatoes time to soak up the flavor from the clams. For best results you can make this soup a day ahead of time, then rewarm it before serving.

 

Pops on Route 66 - Arcadia, OK

One of the highlights of my summer has always been the annual road trip that I take with my mom. For the past 14 years we’ve made the trek through Oklahoma, Kansas, Missouri, and Arkansas visiting with relatives and stopping any time something unique catches our eye. Several years ago my cousin encouraged us to take a short trip out to Arcadia, located just outside of Oklahoma City, so we could visit Pops. I have to say, it’s one of the coolest places I’ve been introduced to in a long time.

Wall of Soda - POPS - Arcadia, OK

Located on Route 66, Pops is more than a gas station with great architecture. They have the largest selection of glass bottled soda I’ve ever seen. It lines the walls of the store, casting a colorful rainbow as the sun shines through the huge windows that run the length of the building.

Make sure to stop in for a bite to eat: I highly recommend the Mother Road Burger, Onions Rings, and Bottomless Fountain Soda— they had Cheerwine! I was in heaven.

Make sure to stop in for a bite to eat: I highly recommend the Mother Road Burger, Onions Rings, and Bottomless Fountain Soda— they had Cheerwine! I was in heaven.

I make it a point to stop in and peruse their selection of over 600 varieties of bottled soda every time I visit. It’s a great place to pick up favorites like Cheerwine, RC Cola, or Dog n Suds Rootbeer. They’re also one of the few places left that sell Dublin Dr Pepper made with Imperial Cane Sugar. They rotate their stock frequently, so there is always something new to discover.

BOTTOMLESS FOUNTAIN SODA POP -   Choose from:  Pepsi • Coke • Diet Coke • Dr Pepper   •   Diet Dr Pepper • Round Barn Root Beer   •   Sierra Mist • Mountain Dew • Cheerwine   •   Roy’s Fresh Lemonade 

BOTTOMLESS FOUNTAIN SODA POP -  Choose from: Pepsi • Coke • Diet Coke • Dr Pepper • Diet Dr Pepper • Round Barn Root Beer • Sierra Mist • Mountain Dew • Cheerwine  Roy’s Fresh Lemonade 

Up until my latest trip I'd never stopped long enough to do more than drink my weight in soda from their bottomless fountain. This trip we decided to change that.  

MOTHER ROAD BURGER   - Burger topped with Pulled Pork, Horseradish Cheddar Cheese, Onion Rings and POPS house made BBQ Sauce on toasted Jalapeño sliced Cornbread

MOTHER ROAD BURGER - Burger topped with Pulled Pork, Horseradish Cheddar Cheese, Onion Rings and POPS house made BBQ Sauce on toasted Jalapeño sliced Cornbread

Let me tell you, I've been missing out! The burger was one of the best I'd ever had and I don't say that lightly. Anyone who has been around me longer than a day knows I am incredibly selective about my burgers.  I need quality toppings and a good bun to burger ratio (some might call me picky, but I hate it when the bun eclipses the burger.) This burger had everything a girl could want, plus it was topped with a delicious house made BBQ sauce.

BBQ PULLED PORK QUESADILLA -   12" grilled Flour Tortilla stuffed with BBQ Pulled Pork, Onions, Peppers, Cheddar and Jack Cheeses; served with Fried Okra

BBQ PULLED PORK QUESADILLA - 12" grilled Flour Tortilla stuffed with BBQ Pulled Pork, Onions, Peppers, Cheddar and Jack Cheeses; served with Fried Okra

Have I made you hungry yet? The Pulled Pork Quesadilla and Fried Okra were pretty darn tasty too (you know I had to sneak a bite.)

KIDS CORN DOG -  with a generous portion of fries

KIDS CORN DOG - with a generous portion of fries

There is a Kid's menu, but I forgot to write down what is on it, other than the corn dog and fries we ordered. At that point I already had my mind on dessert, which is not to be missed. We tried the Root Beer Bread Pudding... I think it was at this point that I died and went to junk food heaven.

ROOT BEER BREAD PUDDING -   Our signature Dessert made with Round Barn Root Beer, Raisins and White Chocolate Sauce

ROOT BEER BREAD PUDDING - Our signature Dessert made with Round Barn Root Beer, Raisins and White Chocolate Sauce

In case you were wondering...

The entire bill for 3, including bottomless drinks and dessert ended up being $32 plus tip. The portions were generous, the prices were reasonable, and the food absolutely delicious. 

As I've said, I've been missing out by not eating lunch here.

Soda Selection at POPS - Arcadia, OK

Before I left I walked around the soda ranch in hopes of finding Dog n Suds Root beer. They didn't have it this trip, but I did stumble across something I thought I'd never drink again— Dublin Dr Pepper.

MIX A SIX PACK - choose from 600+ varieties of soda!

MIX A SIX PACK - choose from 600+ varieties of soda!

I have a self imposed 2 case limit for taking soda with me. I want to drink all the soda all the time if I don't limit myself. It was hard to narrow down my choices to 12 bottles, but here is what I brought back:

  • Americana Honey Cream
  • Cool Mountain Strawberry
  • Dang! Thats Good Butterscotch Root Beer
  • Dublin Dr Pepper
  • MacFuddy - Infused with Luck - 12oz for 24 Hours of Favorable Outcomes
  • Red Ribbon Almond Cream Soda
  • Rocket Fizz Chocolate  Soda with Strawberry & Real Cocoa
  • Route 66 Sodas - Black Cherry
  • Taylor's Tonics Chai Cola - select herbs, tea & fizz to life your spirits
  • The Original Firemans Brew Black Cherry Soda
  • Virgil's Black Cherry Cream Soda (my new favorite cherry soda!)
  • Virgil's Dr Better

10 out of 12 are sodas I'll be trying for the first time, but I couldn't resist picking up bottles of Dublin Dr Pepper and MacFuddy (which reminds me of what Dr Pepper would taste like if it had cherry in it.)

A very special thanks to these guys who helped a vertically challenged girl out. I was having a tough time figuring out how to reach the MacFuddy since it was on the top shelf. They made sure I didn't have to go without.

A very special thanks to these guys who helped a vertically challenged girl out. I was having a tough time figuring out how to reach the MacFuddy since it was on the top shelf. They made sure I didn't have to go without.

Information:

Address: 660 OK-66  | Arcadia, OK 73007
Phone: 405-928-POPS (7677)
Restaurant Hours:

Lunch/Dinner 10:30am - 9pm   
Breakfast Saturday/Sunday only 7am - 10:30am

Store Hours: Open Daily 6am - 10pm

The full menu is available on their website

It's the effervescent essence of Route 66: colorful, free-wheeling, fun. POPS answers the call of the road: our unquenchable thirst for adventure.

Gas Station • Restaurant • Soda Ranch • Shake Shack 

The giant pop bottle out front is 66 feet tall and weighs over 4 tons! It also lights up in a rainbow of colors at night, but I have yet to be around to see it. Maybe next time.

The giant pop bottle out front is 66 feet tall and weighs over 4 tons! It also lights up in a rainbow of colors at night, but I have yet to be around to see it. Maybe next time.

RESTAURANT: Take a front-row seat at the counter where the sights include bubbly POPS fountain service and hand-dipped ice cream milkshakes. Or choose a booth, a window table or, weather permitting, a table on POPS' patio. Way cool.

From mouthwatering Chicken Fried Steak, to tasty burgers and sandwiches, POPS Restaurant has it all!  Come in and try our signature burgers, made with 100% Certified Angus Beef and a variety of toppings and sauces!

SODA RANCH: Any given day, a FEW choices in a beverage selection of over 600 will be temporarily unavailable.  Let our soda gurus guide you to a refreshing alternative.  That's the adventure!

SHAKE SHACK: Choose from 10 signature flavors to enjoy the shake or malt of your dreams! Plus, seemingly endless float combinations from our huge soda selection! Our premium Blue Bell ice cream is hand-dipped and simply sublime. You see why POPS shakes are giving sodas some serious competition!

Caramel • Peanut Butter Cup • Chocolate • Salted Caramel • Coffee • Vanilla • Pumpkin Pie • Cookies 'n' Cream • Strawberry • Double Chocolate