4ears fresh sweet cornhusks removed, cut in half crosswise, or 8 frozen small ears corn
2large poblano chilescut in half lengthwise, stems and seeds removed
1mediumonioncut into 8 wedges
¼cuproasted salted hulled pumpkin seedspepitas
Instructies
In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper.
Press mixture into all sides of beef; let stand at room temperature 15 minutes.
Meanwhile, set oven control to broil.
Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
In same small bowl, mix oil and remaining 1 teaspoon seasoning blend.
Place corn, chiles and onion in pan.
Drizzle oil mixture over vegetables; toss until evenly coated.
Push vegetables together in single layer around sides of pan.
Add beef to center of pan.
Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
Slice beef; place on platter.
Add vegetables to platter; sprinkle with ¼ cup pumpkin seeds.
Notes / Tips / Wine Advice:
Make it ahead : You can prepare and refrigerate this dinner up to 24 hours in advance. Making it ahead will just allow more of the delicious flavors of the marinade to penetrate the beef and veggies. Then, simply pop it in the oven, adding a few extra minutes to the bake time.
1box7 oz frozen sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce, thawed
4boneless skinless chicken breasts1¼ lb
2tablespoonshoney
2tablespoonslime juice
1tablespoonSriracha sauce
1tablespoonchopped fresh cilantro
Instructies
Heat oven to 350°F.
In small bowl, mix rice and water.
Soak 5 minutes; drain.
Stir in thawed vegetables.
Cut 4 (10×12-inch) sheets of heavy-duty foil.
Spray center of one side of each with cooking spray.
Spoon one-fourth of the rice mixture onto center of each sheet.
Top each with 1 chicken breast.
In small bowl, mix honey, lime juice and Sriracha sauce.
Spoon evenly over chicken.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packets on ungreased cookie sheet.
Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Let stand 5 minutes.
Place packets on plates.
To serve, cut large X across top of each packet; carefully fold back foil.
Sprinkle with cilantro.
Notes / Tips / Wine Advice:
Quick Variation: To grill, place packets on gas grill over medium-low heat or on charcoal grill over medium-low coals; cover grill. Cook 20 to 30 minutes, rotating packets one half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
¼cupreduced-calorie zesty Italian or Italian Parmesan dressing
4slicestomato
12fresh sage leaves or ½ teaspoon ground sage
Instructies
Heat oven to 450°F.
Cut 4 (12×12 inch) sheets of heavy-duty foil.
Place 1 chicken breast in center of each.
Top each with 1 tablespoon dressing, 1 slice tomato and 3 sage leaves.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
Place packets on ungreased cookie sheet.
Bake 20 to 25 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and thermometer inserted in center reads at least 165°F.
To serve, cut large X across top of each packet; carefully fold back foil.
4Mediumrusset potatoesunpeeled, cut into ¾-inch pieces (3 cups)
1½cupsready-to-eat baby-cut carrots
1jar chicken gravy
2tablespoonsWorcestershire sauce
1teaspoondried sage leaves
½teaspoongarlic-pepper blend
Instructies
Heat oven to 400°F.
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In baking dish, arrange chicken, potatoes and carrots.
In small bowl, mix remaining ingredients; pour over chicken and vegetables.
Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
Bake uncovered 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Notes / Tips / Wine Advice:
Quick Variations: You can use bone-in chicken breasts, but they will take a little longer to bake. Chicken is done when juice is clear when center of thickest part is cut to bone (at least 165°F).If you don’t have garlic-pepper blend, you can substitute ¼ teaspoon each garlic powder and coarse ground black pepper.
Sprinkle chicken with ½ teaspoon each of the salt and pepper.
In 12-inch skillet or Dutch oven, heat oil over medium-high heat.
Add chicken; cook 2 minutes on each side or until browned.
Transfer chicken to large shallow roasting pan.
In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.
Place Brussels sprouts and carrots around chicken in pan; dot with butter.
Drizzle vegetables with ¼ cup of the orange mixture.
Brush chicken with ¼ cup orange mixture.
Roast uncovered 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F.
In 1-quart saucepan, heat remaining orange mixture to boiling.