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Thanksgiving 2018

It’s hard to believe it’s November already and nearing Thanksgiving and then before we know it, it’s Christmas and then 2019!!  Is it just me or does time just seem to fly by? Here we are in November and it’s time to think about our Thanksgiving menus and that’s what I am doing now , even though I am secretly in denial that Thanksgiving is almost here but in 2 weeks from today we will be sitting down to this sumptuous feast.  I always set out to make some new recipes but my family is pretty fussy about expecting the same dishes on our table. It’s tradition and why screw with tradition.

cookingwithcandi 092

Fully Baked Cremini Pumpkin

So here we go again with my Thanksgiving recipes –for those of you who have tried them and love them please let me know and if anyone out there has some new great recipes I would love to hear about them.

Enjoy the prep and enjoy the holidays and mostly enjoy your families. Holidays can be tough on all of us but relax and enjoy! I am all for cooking some side dishes ahead and using hot trays to keep my food warm. Since it’s virtually impossible to cook everything and serve it hot you have to employ the use of a few tricks of the trade here. When possible serve some side dishes at room temperature. Use hot trays available on amazon and bed and bath. Make your life easier not more difficult. Cranberry can and should be made ahead as well as sweet potatoes and mashed potatoes. Stuffing can be made a day or two ahead and you can re-heat it later, uncovered , and drizzled with a little turkey stock or actual drippings from the turkey pan ( my Grandmother used this trick all the time).Make your salad dressing a day or two ahead as well as any roasted nuts etc. Just get as much together as you possibly can to make your life easier. That’s what it’s all about. I always set my table the day or night before and get out all your serving pieces , platters etc.

Also don’t let guests bring food that has to be prepared at your house, they have to bring food that is ready to go. That means it’s not ice-cold , that means no whipping cream at my house , that also means if you’re bringing fruit salad make sure it’s already cut up before you get here and that means ready to go–on the hot tray but not in my oven!!!! I am all for help with the side dishes but not at the expense of having to use my kitchen! This is my golden rule.

Keep in touch with me –I love to hear your feedback and recommendations etc.

Wishing you happy cooking and happy holidays from my kitchen to yours. Remember be grateful not hateful and Gratitude not Attitude!

These are some of the recipes you may want to look at: I will be posting them one at a time.

Corn Bread Pudding

Butternut Squash Soup 

Sweet and Spicy Mixed Nuts

Kale and Brussels Salad with Mustard Vinaigrette

Pumpkin Lentil Soup

Pumpkin Walnut Bread and Hurricane Sandy Pumpkin Cranberry Bread

Cremini Mushroom Pumpkin Lasagna 

Pumpkin Penne Bake

Stuffing that will be on our Table or Cranberry Walnut Stuffing

Creamy Mashed Potatoes

Candied Yam Souffle

Easy Peasy Marshmallow Sweet Potatoes

 Aunt Pammy’s Chipotle Sweet Potatoes

Fresh Cranberry Sauce, Karyn’s Famous Thanksgiving Cranberry Crisp and Joy’s Cranberry Sauce

Michele’s White Chocolate Jumbo Macadamia Cookies

Pumpkin Cheesecake

Apple Crisp


Pumpkin Penne Bake




Chicken Tortilla Soup


This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning.  Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!! This is big!!! He loved the soup. It’s very filling.

I use crispy tortillas if that’s what I have in the house. It is delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup. Tonite I used soft tortillas.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken .  The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup.  I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version also on my blog.



1 Rotisserie Chicken from your favorite supermarket

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can  Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket) its a small sized can

1 15 oz. can of whole-kernel corn  – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained and rinsed unless they’re organic and then you don’t have to rinse but I always do anyway

3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.


*optional and use whatever you like — these are just some suggestions

Sour Cream


Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce


I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.









Chicken Francese

IMG_2508IMG_2509photoI am so sorry that I haven’t been posting a lot of new recipes lately. We have been busy moving into our new apt. in Manhattan. My kitchen is a small city kitchen but I have had no problem cooking in it . It is just a matter of organization and not having a whole lot of people in the kitchen while I cook. I accepted a smaller kitchen because I really liked other things about this apt. It’s all about the compromise, especially in NYC real estate. That being said I am enjoying living in Manhattan for the first time in my life. I have always spent a lot of time here but never lived here before.  At this point in our lives we decided it was now or never, so it’s now . Food Shopping is a whole new ball game as pretty much everything gets delivered. Since I really like to see what I’m cooking I often go and pick out everything and it all gets delivered to my doorstep — how perfect!

Anyway this is a new recipe for me and it was in the New York Times last week’s food section and it is a perfect Monday Night Meal. Perfect Weeknight Meal. I served alongside some rice and a green salad with a few tomatoes!

Love Love and very light!


2 eggs

2 Tablespoons Milk — I used Skim Plus or use Whole

1 teaspoon kosher salt plus you may want more for extra seasoning

1/2 teaspoon freshly ground black pepper plus more for extra seasoning as well

1 cup all-purpose flour

1/2 cup olive oil

1/2 cup vegetable oil

4- 6 boneless, skinless chicken cutlets. Buy the thinly sliced ones.

3-6 tablespoon unsalted sweet butter –you can use a little less if you’d like . Start with 3 with the lemons and then don’t add the extra 3 just add 1 or 2 and it should be fine.

1 lemon, thinly sliced seeds removed

freshly squeezed juice of 1 lemon

1/2 cup dry white wine

2 cups chicken stock

3-4 Tablespoons freshly chopped parsley


In a wide shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide large skillet heat the olive oil and vegetable oils over medium heat until the oil shimmers

Working in batches because we don’t want to overcrowd the pan. Lightly dredge the chicken in flour and shake off any excess. Dip into the egg batter, let excess batter drip back into the bowl and place in the skillet. Fry cutlet, turning once until golden brown on both sides. Adjust the heat so the cutlets cook slowly and evenly with a steady bubbling of oil. I turned after app. 4 minutes. You will be cooking further so don’t worry if not cooked completely through. You don’t want to overcook.

After you finish cooking cutlets and remove to paper towel lined pan, remove the pan from the heat and pour off the oil. Wipe out the pan with a dry paper towel. Return the pan to the heat.

If you’d like to brown the lemon slices you can melt 3 Tablespoons of butter and then scatter the lemon slices turning occasionally until they’re golden and browned around the edges, app. 5 mins. Then remove the lemon slices and set them aside.

Add 3 Tablespoons butter, the wine and the lemon juice and bring to a boil. Boil until the liquid looks a little syrupy, app 3-4 minutes. Pour in the stock and continue to bring to a boil and cook until slightly thickened into a sauce, app. 5 minutes. When you place cutlets back into pan it will thicken more) Taste and adjust the seasonings with lemon, salt and pepper, it should be quite lemony and not super salty. I added a little kosher salt and a little more lemon juice because I had an extra lemon in the house.

Reduce the heat, and tuck the cutlets into the sauce and add the lemon slices and simmer very gently and the chicken pieces are heated through, app. 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley ( which if you’re wondering why they’re not in the picture) I forgot to sprinkle on top!!! Too anxious to taste this I guess. I plated up some rice pilaf and the chicken and placed some lemon slices on top. I served with a green salad but any green vegetable would would be lovely.




Sheet Pan Chicken with Veggies with Chili Sauce and Honey



By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.



6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above

1 red onion, cut up as shown in photos, medium sized pieces


1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt


Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.


Mushroom Barley – Side Dish

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape


1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper


i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

Recipes for Jewish New Year–Rosh Hashana 2018

Finished Product Apple Cake

Finished Product Apple Cake

photo 1 (3)

Un-Stuffed Cabbage

DSCN2648DSCN4230DSCN2642DSCN4225DSCN4234photo (2)DSCN4230Summer is the most easy-going time of the year and then along comes the Jewish holidays right on the heels of Labor Day and just like that it is over. Before you know it,  it’s Thanksgiving! Oh well here we go again, for those of you who have been reading my blog you may have made a lot of these recipes. I am going to post a few new ones. I am sort of a traditionalist when it comes to holidays and my family always looks forward to the same things. If I introduce a new recipe it’s always hold your breath time and what was wrong with the old one looks on everyone’s face.  Final decisions haven’t been made but I know that there are some things I’d never leave out. Here is a list of suggestions and by all means cruise through my blog and see if there is anything else to your liking. These are just a list of suggestions. I will be posting a few new ones this week, so be on the lookout. Rosh Hashana recipes are tagged Rosh Hashana if you are trying to look them up on my blog. I may sneak in a recipe or two this week if I can get in the time. So sad summer is over but it’s time to move on .

For those who celebrate have a very Happy Healthy New Year!

Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)

Happy New Year Brisket

Unstuffed Cabbage–a great alternative to meatballs

Chicken Marbella

Honey Roasted Chicken

Old School Meatballs

A Noodle Pudding from Ellen

Another Noodle Pudding from Marcy *kosher non dairy

Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever

Noodle Pudding from Julie

Mushroom Barley

Kasha Varnishkes

Grandma Millie’s Cauliflower

Applesauce and Raisin Cake

Don’t let the Apples go Bad Cake

Julie’s Honey Cake

Plum Torte

My farewell to Norah Ephron- her Tzimmes

Summer Blueberry Cake

I just keep finding new recipes for blueberries. I love blueberries and they are so abundant right now and in peak season. I love them right out of the containers, and I love them in muffins, pies, cakes and cobblers. Here is another delicious cake which you can freeze and a few months from now when fresh blueberries aren’t really around ,you will bring back that summer day that you baked this. I cut this in 1/2 , 1/2 for now and 1/2 for when I return in the winter. You can always make this with frozen berries but I have never done so. To me it’s all about cooking with fruits and vegetables that are seasonal.  There really is nothing like fresh seasonal fruits and vegetables, and I can’t get enough of them . This is a fairly easy cake to bake. I baked it for 45 minutes, and the tester came out clean. You’ll have to check your own oven for cooking time . It can vary from 40 – 50 minutes depending on your oven.

I found this recipe on one of my favorite cooking blogs , Smitten Kitchen. I may have made a few changes which I often do, but it is pretty much the same.



2 cups all – purpose flour, plus another tablespoon to dust blueberries with

1 tablespoon baking powder

1 teaspoon table salt

2 sticks unsalted butter ( softened) YIKES

3/4 cup light brown sugar packed

1/2 cup sugar ( regular granulated sugar)

3 large eggs ( room temperature)

1 cup buttermilk ( I used low-fat buttermilk)

1/2 cup fresh blueberries


1/2 cup fresh blueberries

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon


Adjust oven rack to middle position and preheat oven to 350 degrees. Spray and lightly flour a 9 x 13 baking pan. ( I prefer Pam baking spray)

Whisk 2 cups flour, baking powder, and salt together in a medium size bowl. With electric mixer, beat butter and sugars on medium high-speed until fluffy. Add eggs one at a time, beating until each egg is just incorporated. Don’t overbeat. Reduce speed to medium and beat in 1/3 of the flour mixture, and beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour and the remaining milk, and then the remaining flour mixture. Toss  blueberries with a tablespoon of flour just lightly dust them. Using a rubber spatula, gently fold in 1/2 of the blueberries. Spread batter into prepared dish.( see photo)

For the topping:

Scatter remaining 1/2 of the blueberries over the top of the batter. Stir sugar and cinnamon together in small bowl and sprinkle all over the top of the batter. Bake until cake tester or toothpick comes out clean in center of cake. I cooked for 45 minutes. It should take anywhere between 40 – 50 minutes. Cool in pan for about 1/2 hour, then turn it out of baking dish or cut out pieces. I turned it out, cut in 1/2 and froze 1/2 of it for the cold months. This is a delightful cake served for dessert, and so perfect for breakfast and a great afternoon snack with ice coffee .


Blueberry Crisp

IMG_1943IMG_1944I am always looking for new ways to invent the wheel . What I mean by that is even though I have at least 4 great blueberry crisp and cobblers in my repertoire I am always looking for the next best thing in terms of a recipe. Maybe this one will be the one that’s the best one — sort of a FOMO feeling. In any event this is the crisp I made the other night and it was totally delicious and it will go into the rotation and because it has no white sugar it attracted my eye. It does have plenty of brown sugar though and it’s totally delicious and the Ben and Jerry’s vanilla ice cream didn’t hurt any either. Go out and snag some of those delicious ripe blueberries in the market now.  Somehow it’s just not the same when they are frozen.

It’s as easy as can be and makes for a very yummy dessert after a savory dinner.

*you can freeze this if you’d like to take advantage of the ripe blueberries. Just fully defrost before cooking.

*leftovers were even better than the first night!


4 teaspoons Corn Starch, divided 2 for dish and 2 for berries

2 Tablespoons brown sugar plus 1/2 cup packed brown sugar

1/2 teaspoon vanilla extract

1 pound fresh blueberries

1/2 cup all-purpose flour

1/4 cup old-fashioned rolled oats

3 Tablespoons chopped nuts–I used chopped pecans but you can use walnuts too or omit the nuts all together

2 Tablespoons Cornmeal

1/2 teaspoon table salt

1/4 tsp. ground cinnamon

1/4 cup cold butter, cut into small pieces


Pre-heat oven to 375 degrees

Coat an 8″ square glass or ceramic baking dish with cooking spray –I used Bakers Aid — I like it for baking. Sprinkle 2 teaspoons cornstarch evenly into the bottom of the dish.

Combine remaining 2 teaspoons cornstarch, 2 Tbsp. Brown sugar, vanilla and blueberries in a large bowl toss and place in prepared baking dish.

Combine flour and 1/2 cup brown sugar (packed) 1/4 cup rolled old-fashioned oats, nuts, cornmeal, salt  and cinnamon in the bowl of a food processor, pulse twice to combine. Add cold butter pieces and pulse about 5 times or until the mixture resembles a coarse meal like substance and everything is mixed together.  Spoon topping over blueberries, packing down lightly. Bake at 375 degrees or until filling is bubbly and topping is a golden brown.

Serve warm with frozen yogurt or ice cream.


Chicken Fajitas on the Grill



IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They call them Hobo Packs.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

Last night there were 4 of us so I used about 2 lbs. of chicken but kept everything else the same and it worked out just fine!

You’ll need heavy-duty aluminum foil for the grill.


1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet.

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal.


Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again.

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.



Sheet Pan Shrimp with Vegetables and Rice

We have been on a roll of eating out lately and as wonderful as all the food is we just wanted a night home with no take-out and some home-cooked food. IMG_6861IMG_6863 I decided to try this recipe and it came out perfectly. I so seldom use the broiler to cook but it worked out so well I must pass this one on. Sheet Pan cooking has become one of my most favorite ways to cook for so many reasons most obviously the speed in which everything cooks together in one pan!!!! So amazing.

The whole prep , cook and plate was under an hour! Actually way under an hour. Simple ingredients and pretty light in the calorie department. Give this one a try soon — you’ll thank me for it. A most amazing week night treat and a beautiful dinner for friends and family any day of the week. IMG_0858

This is what I did. You’ll need a large rimmed sheet pan.

Happy Cooking.


2 Tablespoons Olive Oil

1 Tablespoon Minced Garlic –app. 3 cloves garlic

1/4 teaspoon crushed red pepper

1 lb. raw large shrimp, peeled and deveined ( remove tails)

1 pint grape tomatoes

1 medium zucchini, cut on the diagonal into 1/2 inch slices

1 medium size yellow squash, cut on the diagonal into 1/2 inch slices

1 Lemon, cut into quarters

1 1/2 teaspoons fresh thyme leaves, divided


1/2 to 1 teaspoon kosher salt – I used almost a teaspoon ( mix well with salt and pepper and give it a taste)

1/2 teaspoon freshly ground black pepper

I used a pouch of Jasmine Rice — you can cook up whatever kind of rice you’d like. I had a pouch in the house and the Jasmine Rice is so delicious not to mention how easy the pouch is. For 2 people 1 pouch for 4 people 2 pouches


I sprayed the sheet pan with Pam Cooking Spray.

Preheat the oven on the broiler setting with oven rack at least 6 inches from the heat.

Stir together the olive oil, garlic, crushed red pepper and 3/4 teaspoon of fresh thyme in a small bowl. Place Shrimp and Tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of the oil mixture.

Heat a rimmed baking sheet in the oven for 2 minutes. Add zucchini, squash and lemon quarters (flesh side up) to hot baking sheet and bake until squash begins to soften, about 5 more minutes. Add the tomatoes after the initial 5 minutes and bake for another 5 minutes until tomatoes begin to burst. Stir in Shrimp and bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven and sprinkle with salt and pepper. Squeeze juice from the roasted lemon over veggies and stir to combine.

Cook rice according to package directions. Divide rice, shrimp and veggies among your plates. Top evenly with remaining thyme if you wish. Yummy!!!!