Food Network Chefs' Top Sheet Pan Recipe Videos _ Food Network

"WEBVTTKind: captionsLanguage: enone of our all-time favorite ways to cook is easy as a cheat sheet oh yeah a cheat sheet means all the ingredients are cooked together on one sheet tray and Jeff our sheet tray expert is leading us off what do you have there young man well I am making a very quick and easy and crispy believe it or not eight PL parmesan cheat sheet what yes I deconstructed this so starting with a course eggplant right so right now I have a sheet pan in a screaming hot oven about 450 it's been sitting there for a while I'm I'm trying to like kind of fry in the sheet so we're going to leave that in there nice and plain we'll get to that in a second right now we're going to peel it cuz sometimes with eggplant parm you take a bite with the skin on and it's a little tough so we want this kind of nice smooth bites about you know a qu of an inch slices of that eggplant just like this we no need to Salt this pre-s salt this cuz we're just going to work quickly make this as easy as possible for you people so we take our uh eggplant and right into the uh egg wash right here right so just one side though oh so I have some nice seasoned panko breadcrumbs so we'll keep that here for a while we're going to grate some fresh parmesan on here you don't want salt and peppers in there just salt and pepper whatever little granulated garlic if you want to experiment a little dried Italian seasoning we take our just one side with the egg wash right right into to the Pinko and cheese mixture right get a nice little boom and then there we go so we repeat with all these beautiful with the cheese let me get this out of the way so I got my my favorite you know just red sauce marinara sauce here if you want to go to the jar stuff that's fine and some deli sliced mozzarella slices this is crazy all right so right now you you you you bump down the oven back down to 350 okay cuz that's where we're going to cook it at I think the number one thing that people have issue with with eggplant is getting it crispy and not soggy so I'm excited about this exctly and I how like how does one do that without having to fry individual pieces stank up your kitchen mess up your kitchen so a decent amount of oil and now we're going to take that beautifully breaded eggplant right in there and we're going to work very quickly right we want that residual Heat and the heat up the oil and start frying that eggplant essentially from the bottom nice not cold but kind of just a little bit in the middle like that almost like you're making a pizza working quick right you can put it on a hogy roll too oh my God H go would that be or stack it up and then we got our sheets of you know our nice slices this is why we did this right it's a little more even and what I don't mind is a little overhang so this is going back into the oven right 350 here it's going on the bottom rack remember we lowered the oven down from 500 to 350 and it's going going on the bottom so the bottom can crisp up and the top can properly melt evenly here I have some oh my Heavens oh my ready two go this looks good and look at that a this is very different what a good idea that was so we cooked that at 350 for about 1015 minutes you have to Basil it you know right so I've got mushrooms yellow squash red red onion and asparagus and I'm drizzling with olive oil I'm going to grab salt and pepper you know the drill and then I've got some Italian seasoning which is also kind of like Mediterranean seasoning depending on what's in it the the bottle actually said Mediterranean SL Italian seasoning so they're not exactly the same but there's a lot of overlap all right and then I'm going to use tongs just to stir everything together so I scooted them all over to one side and now I've got some colossal shrimp which is actually known as u15 shrimp meaning they're under 15 shrimp per pound and spreading them out and then I'm actually going to sprinkle just a little bit of salt and pepper on the shrimp but this is basically the beginning of the recipe and it's going to get more interesting from here little bit more Mediterranean seasoning and then let's go get this pan in the oven pie so this is going to go in a 425° oven for about 15 minutes or so and when I put these in I'm also going to add some pea that I have wrapped in foil and it's going to warm at the same time everything else Cooks all right all right while the shrimp and veggies finished cooking I'm going to make a delicious lemony y yogurt sauce for the pasas so it starts with yogurt plain Greek yogurt to be exact all right so lemon juice and then a whole bunch of lemon zest this is very lemony and some fresh dill chopped so Paige look at this m can you wrap your head around this or what isn't that pretty okay and then a little bit of salt and pepper and give one more stir and then you know what time it is paig let's go get the shrimp and veggies out of the oven and the Pea we can't forget the Pea all right check it out oo that looks so good and I'm going to grab the PE bread which is nice and warm and soft by now boy it smells good in this kitchen I love food like this don't you looks yeah look at this okay shrimp are huge I have a lot of things going on well it's colossal shrimp hello all right so I've got some more lemon and I'm going to squeeze it over the shrimp and the veggies and stir with tongs and there's some juice in the bottom of the pan and that's just perfect because it makes everything just much more delicious and succulent and then everybody can build their own and this is how you build it woo warm so I've got this delicious lemony yogurt sauce so I'll put a nice generous quantity in the warm PE and then a couple of pieces of lettuce and some tomato just shove in there as much as you can and then I'm going to start with veggies first and then a couple of these massive shrimp I've never seen anything like this they're big and beautiful and shrimpy big beautiful shrimpy and then feta M I love the combination of the roasted veggies the cooked shrimp the cool feta and the sliced mixed olives and then you've got that lemony yogurt down inside mom I had two I'm sorry e that is really good great combination of ingredients to make my dough I'll just combine all my ingredients into my stand mixer Bowl 2 cups of bread flour 1 and 3/4 of a cup of whole wheed flour 1 and 1/2 tbsp of sugar 2 and 1/4 tasp of instant yeast will help the dough rise 1 and 1/2 teaspoons of kosher salt and that's it for my dry ingredients I'll whisk everything together I've got my water here this is 1 and 1/2 cups of warm water the warm water helps the yeast do its job and then 3 tablespoons of olive oil will make the dough nice and soft I'll give this a little mix just to bring the dough together okay I'll let this KNE for 7 to 10 minutes until it's smooth and still slightly sticky this is looking good I'll grab a clean Bowl drizzle in some olive oil so it doesn't stick scrape this in turn it over so that the dough gets totally coated in the oil I don't want it to dry out I'll cover it in my towel and then let this rise until it's doubled in size about 1 to 2 hours my dough is poofed and fluffy and ready to shape I've got my sheet pan here that's coated with a generous amount of olive oil don't hold back with the olive oil it makes the crust a little bit crispy and kind of fried on the bottom and really good and then Pat it out I'm stretching the Stow all the way to the edge this looks good I'll cover this up now and give it one more little rise while I prep my Ratatouille veggies I've got a garden of veggies prepped and ready to go on my pizza I've sliced them and salted them and given them some time to drain and get the moisture out because I don't want any excess moisture weighing down my pie my dough is Puffy and ready to be toughed I'll start by drizzling on an herb infused garlic oil it's going to be like secret flavor people will be like where's all that flavor coming from I'm also going to fish out some of these garlic cloves to smash onto the crust because that just sounds really good I'll spread on some red sauce and I just like a little bit of sauce with this I want these red aoui veggies to be the star of the show I'll spread this all around all these smells are really good look at all these fun colors I'm just going to arrange them totally randomly and they can overlap a little bit ratu is a French dish and it includes so many of the veggies that I grow in my garden every summer and when they are at their peak of freshness they're so sweet so I love them on a pizza and I've got Thyme and rosemary the earthiness of these herbs compliment these veggies really nicely now I need the cheese of course I've got Vera which is going to just cover these veggies in creamy goodness I'll just tear this right over I'll finish with a little bit more oil this will help the veggies Brown it'll make them glossy and party ready too okay I'll bake it now at 450° for about 25 minutes until it's bolded oh yes I am so excited about this so to finish this off I'll sprinkle it with some Parmesan for that boost of flavor a little bit of flaky salt to make everything just pop some fresh arugula for a peppery crunch that's some nice Greenery on top and lastly fresh basil how pretty is this you know sometimes I try to imagine my cooking life without sheet pans and I can't even imagine it there are so many of my favorite recipes that I couldn't make if sheet pans didn't exist including this spiced chicken sheet pan supper oh boy is it packed with flavor and I serve the chicken in lettuce cups it is so so Divine and it's nice and healthy so I'm starting with the spice mix I started with some paprika and I'm adding both onion powder and garlic powder I've got some salt cumin which I love turmeric which I really love it's so nice and beautiful and golden and then black pepper such a beautiful spice mix and it's so so good with chicken okay that is the spice mix so I'm going to use half of this on the chicken and I'm going to drizzle a little bit of olive oil over the chicken and I'm using really thin chicken cutlets you could do pieces of bone in chicken you could do really any kind of chicken that you have in your fridge so I drizzled on the olive oil just so the spice mix would stick and I added quite a bit of the spice mix as you can see you don't have a lot of chances to get this chicken really really flavorful so you really want it to count then I turned it over and sprinkle a little bit more of the spice mix all right and then I'll just kind of smush it around and that way it's nice and moist ooh look how pretty that chicken is already with those spices the paprika is such a gorgeous color all right so now on to the veggies I've got a bowl of broccoli and I'm going to dump in some drained chickpeas or garbanzo beans and little bit of olive oil here too and the other half of the spice mix all right and I'll stir just so that spice mix totally coats the veggies the spice mix itself can take a sheep hand supper in a totally different direction so instead of the spices I used you could do oregano and Thyme and you know give it a little bit more of a Mediterranean feel all right everything is coated in the spice mix so the veggies just get totally poured over the chicken into the cracks and crevices M I love chickpeas they are so so good and they're going to get slightly crisp in the oven and speaking of the oven I'm going to go ahead and put the sheet pan in the oven really hot 450° and it's going to take just 15 minutes so I mentioned that I'm going to serve the chicken and veggies in lettuce cups so I'm going to make a little tomato cucumber salad that'll go over the top so I've got some olive oil and I just have really thinly sliced cucumbers and Haled cherry tomatoes or grape tomatoes and then a little bit of red wine vinegar little salt and pepper and just to make it all make sense some beautiful parsley and I'll give the sister and just in the time it takes for for the chicken and veggies to cook this will sort of meld and Merry and just become even more delicious all right so that's the tomato cucumber salad now I'm going to clear up while the chicken and veggies finish cooking it's going to take about 10 more minutes I think the chicken is done it smells so incredible in this oven o oh my goodness the combination of flavors and look at those roasted chickpeas the broccoli has beautiful color on the outsides of the leaves oh and I love the golden color of the turmeric in the spice mix so good so now I'll show you how to serve this it's nice to have a board nearby and you can just put all the chicken on the board because you need to slice it I'm just going to do one just to show you oo hot hot look at that color on that chicken it is so pretty and then I have these leaves of bib lettuce butter lettuce anything works you can even do Romain leaves if you want to and then basically you just take a few of the strips of this incredibly flavorful chicken and lay them on each of the little lettuce pieces and you want to get it in here and get broccoli and chickpeas by the way these chickpeas are a really yummy snack too and this beautiful tomato cucumber salad goes on so basically you're trying to fill the lettuce wraps almost to the point where they're too full to fold and eat that's my Approach anyway and then a little bit of Greek yogurt you don't need much it just adds a nice little creaminess just to kind of go alongside all of the amazing things going on wow love this recipe it's very healthy you've got the cool and crisp you've got the warm and spicy I love when dishes are the complete package and don't forget this is very very good for you your mom would approve so Katie I've got you over here with the andoy sausage just cut that into 2 in sections in here I've got the corn Katie you want to toss the um Ando in there thank you so much slice that down the middle I love a little butter going in have you guys ever seen um in the protu section those potatoes that are like you can seam them yeah I make they're part cooked in that microwave bag just get that in there I always feel like the potatoes are the best part some time stand the corn up on its ends okay all right so shrimp here these are the coloss musles okay you can actually buy these in the freezer section already devain and they'll even still have the shell and the tail on all right so I like to kind of make a pouch so you can make the pouch however you like but we're really going to try and encapsulate everything in the pouch we've got a little bit of some seafood seasoning your favorite kind just over the top what pray tell do you think I would put in here beer that's yeah so you just want to get it to where it's like right at the top and cresting and then cover it up you don't really care about venting you want to make it nice and close and then put that right on the top so I've got the oven at 400° this is only going to take about 35 to 45 minutes here we go it's Friday night it's Friday what I'm saying oh man and then just gingerly open up your pouch look at that oh look at that juice you the juice wait you're not done I know we're all in you see us she's like stop it oh look at all that why would you use a pot again never why would you use a pot again look at how clean this is and look the sausage gets crisp too nice and crisp oh my God through and that shrimp is melt it is unbelievable so the idea I'm running with is really great for crowds sheet pan sausage and pepper hogies if you have some hungry mouss to feed this is one of the easiest ways to make that happen I'm just prepping some peppers got on the last one you can use whatever color of bell peppers you want to use I've got red and orange and yellow I think bell peppers are absolutely delicious especially baked in the oven and especially when you mix up the colors and just make them extra enticing so I'm going to go onto the sheet pan with all the veggies aside from the bell peppers I've also got big chunks of onions and I'm going to kind of break them up a little bit when I get them on the pan just so they aren't in quite as big a chunks so now that I have the veggies on the pan I'm going to drizzle on Plenty of olive oil and then just for some really nice flavor I'll add about a teaspoon of dried Sage kind of smells a little bit like Thanksgiving and some salt and pepper okay you want to really coat all the veggies in that oil okay now I've just got to Nestle 12 spicy Italian sausages in among the veggies the baking goes like this I'll put them in a 425° oven for 30 minutes until the sausages are cooked through vegetables are tender it smells so good in this kitchen I'm about to show you why look at this sheet pan those sausages and peppers and onions glorious now I think these are delicious on their own but for me any sandwich I make has to have a great spread and the one I like to make for this sandwich is so simple it's almost funny all it is is mayonnaise along with some grainy mustard any kind of mustard works and Gourmet just kidding ketchup I'll give it a stir until it just comes together to build the sandwiches I'm going to slice the sausages into pieces rather than leaving them whole and each sandwich gets two sausages woo nice and hot okay now to build the sandwiches I like to use big old chewy Deli rolls also known as hogy rolls or sub rolls and I'll drizzle a really generous portion of sauce on both sides I split them down the middle okay that is properly Sauced and I'll pile the slices of sausage in there and I love how big the chunks of veggies are all right that's one big beautiful sandwich which now I'm going to build the rest look at these they're so big and beautiful this is my sheet pan fried rice with tofu okay tofu where the meet at Katie that's all you women tofu is a great way to have a plant-based protein I think it's really tasty and it takes on whatever kind of flavors that you're given to it so Jeff I'm have you work on my garnish if you'll thinly slice up those three scallions that would be great and I've got some rice here this is just cooked white rice if you have leftover rice if you've ordered out and you've got the little containers in the fridge great way to use it or if you have Frozen rice you can thaw it out and use it so uh you can also use brown rice that's a great way to use it up okay now I'm going to add for my sauce some soy sauce lots of flavor in there I like to use the low sodium soy sauce that's expensive and some sesame oil really pack a lot of flavor in just a little bit fresh ginger tons of flavor here just cuz we're going light on our wallets doesn't mean we're going light on our flavor and garlic and I find that when I'm making a healthier dish like this you do need to punch up the flavor you know we're not using as much fat so I'm just going to whisk that together and now I'll just mix it all up so I've Got My Tofu so with tofu F I think it's important to drain it so put it between a couple paper towels set it in the colander in the sink and put something heavy over it you could just put this bowl over it and let it sit for a while firm extra firm fir extra firm silken is going to break up a little too much on this and then I'm using frozen veggies so this is a great way to save money especially when it's off seon because those are picked and Frozen when they're the freshest and they're less expensive and you're also not going to be throwing stuff out because it's not going to sit in your fridge and go back you should have done that with her SM cuz she knows she's winning with that ingredients and you can use any frozen veggies you have I always have frozen broccoli I always have frozen spinach all right so toss this up and you can also use any protein you have left over you got a leftover chicken breast chop it up and put it in here leftover pork chop that would work even hot dogs would work hot dogs yes remember I made once before a hot dog fried rice here with your leftover hot dogs smells great and there a lot of great flavor in there I'm going to put just a little bit of salt because the soy sauce is going to give us a nice saltiness this actually looks like fried rice I'm I'm nous does doesn't it now when you're making fried rice at home it's hard to get it crispy unless you have a big walk but not here cuz we're putting it in the oven on a sheet pan you put under the broiler or in a Bak I just want to argue like is that really a meal though like yeah that's a meal you put that in a bowl you've got your protein your carbs your veggies now spread it out jealous and I've put a piece of parchment paper on my sheet pan because that's going to make clean up easier you know what I love is too when if you don't have a walk you don't have a lot of sauté pans a ton of oil space you can Brown in the oven like this you don't think about doing it you you shut that oven door you take dinner out and you eat you walk away all right we're going to cover it at the beginning with some oil expensive aluminum that is only one piece KY okay you can hear how thick it is too it's the pr 375° for about 10 minutes then you're going to take the foil off and give it another 12 to 15 so that it gets nice and brown and crispy look at this this is perfect for a meatless Monday that boy okay let's scoop this up look how nice and crispy it is and the tofu is still sort of supple and that's a nice texture yeah and you know how sometimes when you stir fry tofu it just falls apart you do it in the oven and it keeps it's it's shape all right I like to hit it with a little bit of sriracha that your recipe yeah it's it's in it yep Oh man all right don't forget the scallions I chopped white after beautiful all right Jeezy since you uh are the big spender I think that a big spender no you should you should try my uh I take that as a compliment my inexpensive fried rice first and see see what you think of that really easy to make what I like to simple you could use any leftover grain you have hanging around in the fridge absolutely hit it with some scallion oh my God your guier kissed lips don't know what hit them he's like frozen vegetable zalo this is the best part of the show for me is watching gz e I've silenced him I don't know if that's a good thing or a bad that's always a good thing I'm afraid Nah when he's quiet like that he's ruminating good it's um it's yummy I mean it is I love the spice it tastes like fried rice it does um it is just it's just hurtful that it's so inexpensive I'm starting by cutting some big thick rings of bell pepper and I want the Rings to be really thick so they can stand up against the big juicy steaks I'm using red and yellow but you can do green orange purple whatever color of bell pepper you can get your hands on you don't want to do really thin Rings Because by the time the sheet pan supper is finished they'll be a little bit soggy and you want them to still have a little bit of crispness all right I'm going to put these onto the sheet pan and the cool thing is these are going to kind of serve as a bed for the steak so I'll get them on there along with some big thick slices of onion steak and onions to me are just a glorious combination okay I think that's good now I've also got some cherry tomatoes and I'm going to scatter them just throughout the peppers and onions all right so the bed of veggies is all ready so now I'm going to add some steaks and you guessed it they're going right on top I'm using boneless ribe eyes and then I'm going to season the steaks with just a little bit bit of Montreal seasoning which is just a prepared seasoning it always has a really nice steak house flavor it's got a great texture I like to sprinkle the seasoning on first and then I'll drizzle on a little bit of olive oil all right now after the olive oil I'm just going to put a nice generous Pat of butter on each steak now the sheet Pan's going to go into the oven the broiler is nice and hot so I'm going to broil it on the first side until it's totally browned okay it's been about 5 minutes and my kitchen smells like a steakhouse already let's check out the first side of the steaks oo look at that sizzling steak oh the better really helps it brown a little bit quicker so I'll turn the steaks over to the other side you can see that they need some Browning too I'm going to season the second side exactly the same way Montreal's seasoning and then olive oil and butter so simple now when you make this sheep P supper you want to start with steaks that are on the thick side if you have thin steaks by the time the outside of the steak is brown they'll be two overcooked an overcooked steak is actually a felony in oage County so I try to avoid it at all cost all right second round of butter goes on so the second side doesn't take as long I'm going to keep my eye on it and I'll probably Brown it for another 3 minutes oh my look at those steaks guys oh so sizzly and perfect the veggies are just the way I want them all right it's time to serve these up you know depending on the appetites in your house you can call this four person meal or if you're like Latin me and you love big thick juicy RI eyes it's a dinner for two I like to serve up big piles of the veggies the last thing to add to the plates some crusty bread the harder it is to tear the better I'll just add a big chunk to each plate and I like to put the pan close by on the dinner table and that way you can tear off little pieces of the bread and dip it in all these juices all right that's dinner for two five ingredients in less than 15 minutes this is the type of meal just a sheet paned black and salmon with a little garlicky kale all at once in the oven that is going to keep you home for dinner good save the money and the calories too right right so speaking of calories by the way I always try to be a little judicious with the olive oil when making a dish like this because the salmon is Rich you don't need a lot of olive oil those type of calories really add up I want to save some calories for dessert we're going to start with a little salt right on top and I'm using kosher salt here it's a week night you know we're not getting out the pink Himalaya salt on Wednesday and then we're going to kind of mimic the idea of blackening by mixing together some spices that are found in a classic blackening spice mix blackened fish made traditionally is dipped in clarified butter and then dipped in really spicy spices mixed with garlic and that's what makes it stick and then you cook it in a roaring hot pan I kind of want to just take the essence of the blackening which is some cayenne and paprika mixed together and that's quite a bit of heat right mixed with some garlic and dry mustard powder one of my favorite spices I love it so much and then we're just going to use a sifter and this gives it a nice even layer right so every bite has a bit of spice distributed all over it you don't have any clumps of overly spicy spices we just arrange that right on your oil tray leave a little space in between each piece of salmon so they get an opportunity to Brown a little bit right and then what I love is you're just thinking okay this could almost be dinner right then and there but we're going to add to it a little bit of kale I've got the equivalent of about one bunch of tusken kale here ripped up in the pieces you can leave them a little bit big cuz they're long for the ride with the salmon so they're going to cook a good 12 to 15 minutes even longer if you like your salmon well done now here's the interesting thought about kale I've torn most of the chewy ribs out of the center of these pieces of kale um and I'm just going to add a little bit of olive oil couple tablespoons pinch of salt and just give it a quick massage interestingly enough you know we talk about massaged kale salads right where you add vinegar and you supposed to let it sit on there and they always say the vinegar the acid makes the kale welt um and get kind of Ruby it's actually the oil soaking into the cuticles of the kale that makes the kale more tender it's not the vinegar the acid the vinegar the lemon juice bounces off the kale it's getting the oil inside the kale that really gets it more tender cuticles couple cloves of just chopped up garlic and then we literally just and this to me it's also just so inviting it just looks like it's going to be fantastic and if this is a little bit um generous on the portion honestly I love eating this just chilled the next day almost like you would a little scoop of tuna salad instead you have some of this leftover salmon I just sprinkle any garlic left in the bowl on there shamelessly and then just a little sprinkle over top of some dried oregano I like it that you put it on the end I think it's more pronounced okay and this just goes right into a 400° oven and you just cook it as long as you want your salmon to be cooked so medium rare I'm thinking 12 to 15 minutes more well done leave it in there for 20 the kale can hang you put some some fish and greens in front of Jeff and Jeffrey and you just get happiness which I love little lime vest right on top that's an Iron Chef trick yeah just wake it up a little bit you could totally use a lemon by the way but I kind of prefer that kind of more floral and almost bitter note from lime and then I literally just cut it just squeeze some lime right over the fish not so much over the kale but we really want it to be over the fish you could just serve it on that right to the table Yeah right in the middle of table PL have at it so I have a fish Pryor who puts honey on all his fish and I I thought that was just ridiculous I've never cooked a piece of fish until I and and like you said over the quarantine you've kind of learned a little bit of what you like oh my gosh I mean the tiniest the tiniest you don't even know one just do one I say nothing I don't know did you see it no and I know like I know a lot of Chef friends of mine they they drizzle a little really good Cherry vinegar on the top can you hear the the kale the crunch of it rustling right on top look at that so pretty and like you said put the tray in the middle of the table on a trivet and dinner is served so I'm making a little bit of a marinade to uh toss the chicken in so it's olive oil some minced garlic whoops the juice of a lemon These Are Juicy Juicy lemons oh my goodness and then some lemon zest I zested the lemon before I cut it in half and then I have some fresh thyme leaves and salt plenty of salt and plenty of pepper and then I'll just stir this together with a fork very simple I'm using bone in skin on chicken thighs and then red potatoes that I cut in half and sliced red onion and then I put quite a few lemon wedges on the sheet pan and those are going to come into play later after it Cooks in the oven all righty so this is all mixed together it doesn't take too much and I'm just pouring it over the chicken first to make sure it gets plenty of the juicy sauce and then I'm just going to use my hands to toss everything together and mix it I don't want to leave them in sections I want to mix it all together so the juices from the chicken will kind of coat the veggies and the onions and it's all going to become one so the only thing you need to be sure to do before it goes in the oven is to make sure there's plenty of space between the pieces of chicken cuz if they're cramped they won't get nice and brown all right let's get this gorgeous dinner in the oven so the oven's at 4:25 and I'm going to roast all of this for about 45 to 50 minutes until the skin on the chicken is gorgeous and the vegetables are done woo juicy that looks fanastic wow okay I've got a beautiful platter so I was going to just kind of dump it all on here but I think that would be a catastrophe so I'm just going to transfer everything to the platter lovely lovely lovely all right so now for the really fun part remember those lemon wedges here they are they're now roasted lemon wedges and watch this look at this that kind of roasty lemon so fish the lemon out of here and just squeeze any juices that it has left you can get some of the juices on the pan and just kind of drizzle them over you don't want to do that too much of that cuz there's a lot of fat there but boy oh boy that looks great and then for a Finishing Touch I always like to wipe the platter because dribbles bother me not really um I've got some beautiful thyme leaves and just kind of arrange it here and there and everywhere I think th is one of the prettiest herbs it's just so light and kind of slightly curly parsley never hurts but didn't this turn into kind of a gorgeous dinner really pretty beautiful and it's so simple it's basically chicken potatoes and onions but it's all kind of what you season it with and how you cook it and of course how you present it that is one beautiful sheet pan supper right there so easy so elegant trust me this is the easiest main course I can ever make mustard roasted fish so I've got two snapper fillets this dish takes 5 minutes to make and 10 minutes to bake and it makes its own sauce which is even better going put them in a dish like that sprinkle it with salt and pepper Lots you can really use any kind of white firm white fish for this I use Snapper but whatever looks good the fish store okay now I'm going to make a really quick sauce first thing I'm going to use is creeme fresh would you really can find in the either the grocery store especially food store it's French cream and it's clotted cream it's just great it's kind of like using mayonnaise 1 and 1/2 tablespoons of Dijon mustard half a tablespoon of whole grain mustard I actually use both mustards cuz the Dijon mustard has more flavor but I love the texture and the and the color of the whole grain mustard so I'm just going to put this aside do a little bit of Shallot chopping I need about a tablespoon of Shallot this recipe actually originally came from the woman who checks your coat at the hairdresser in Paris the French just really care about good food and I love that she had this incredibly simple and Incredibly Chic fish recipe for me so just about a tablespoon of chopped shallots that should do it get a little onion flavor this is really like making flavored mayonnaise except it's with Creme Fresh and about a tablespoon of drained Capers give it a little vinegar bite salt and pepper and I mean that's it just stir it all together and just pour it right over the fish to spread it out and the good news is this baks at 425 for about 10 minutes at the same temperature the broccoli bakes at so you can do this all in one oven okay into the oven we'll have delicious must mustard roasted fish and broccoli and then I'm going to make the potatoes so I'm going to make the pancake batter in the blender which makes it doubly easy adding in whole milk and a couple of eggs and then 1/4 cup of sugar it's kind of a sweet pancake batter which is my personal preference I'm sure that surprises you baking powder right on in I hope everything fits and then just regular flour okay I think I can get the rest of it in it's like a smoothie but not and then good amount of vanilla okay okay so I'm going to blend this for 30 seconds oops I forgot to add better okay going to blend it again for another 12 seconds okay all blend it up so I have a sheet pan smeared with a ton of butter I'm going to pour the batter into the sheet pan I'm going to actually arrange fruit in three sections so strawberries first basically the pancake puffs up around whatever topping you choose blueberries and chocolate chips in the third now I'm going to put the pan into the oven this is an oven right I think so and I'm going to bake it at 4:25 for 25 minutes it's time to get the Sheep pancake out of the oven now don't be disappointed that you can't see the blueberries very well they are definitely in there I see them okay so isn't this pretty I just think it looks so good but as good as it looks that's nothing compared to how it smells which is nothing compared to how it's going to taste for\n"