Three Mess-Free Dinners for those Condo Nights
There’s nothing better than staying on the beach until sunset then heading upstairs to the condo for family time – except dinner planning. Some nights you don’t want to go out to eat, but you also don’t want to fuss with a mess in the kitchen. So what do you do? You break out those sheet pans and get to mess-free cooking! Check out some of my favorites.
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoonOld Bay Seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
- In a small bowl, combine butter, garlic and Old Bay Seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in buttermixture and gently toss to combine.
- Place into oven and bake for 12-15minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, garnished with parsley, if desired.
- 2 lbs salmon filet cut into six 6 oz portions
- 2 lbs or 2 bunches asparagus, fibrous ends removed
- Salt and black pepper
- 1 Tbsp olive oil
- 1 small lemon sliced into rings for garnish
For the Lemon-Garlic-Herb Butter:
- 6 Tbsp 85 grams unsalted butter, softened (*see quick softening note)
- 2 Tbsp fresh lemon juice from 1 small lemon
- 2 garlic cloves pressed or minced
- 2 Tbsp fresh parsley finely chopped
- 1 tsp salt we used sea salt
- 1/4 tsp black pepper
- Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn’t go over edges of pan (this prevents the paper from charring under broiler).
- Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
- In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer.
- Spoon 3/4 of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.
Sheet-Pan Chicken and Veggies
- 1 pounds fingerling potatoes, cleaned
- 1 pound Brussel sprouts, bottom and leaves trimmed
- 3 cloves garlic, peeled and sliced in half
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 skinless and boneless chicken thighs
Spice Rub Ingredients:
- 2 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- Preheat to 425F degrees.
- On a sheet tray add potatoes, Brussel sprouts and garlic. Drizzle with oil, mustard, salt and pepper. Toss well to coat all vegetables.
- In a medium bowl, whisk together brown sugar, salt, ground thyme, onion powder, and cayenne. Add in chicken and toss with spice rub until chicken is fully coated. Nestle chicken on sheet tray in between vegetables. Roast for 25 to 30 minutes, until chicken juices run clear and vegetables easily pierce with a fork. Shake pan halfway thru cooking.
It’s easy to fix and easy to clean. So, now you can just enjoy your family beach time.