Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts

At $0.43/lb., I couldn’t pass up chicken leg quarters I found on sale during my regular grocery run. The 10-lb. bag contained enough leg quarters for 5 dinners for my husband and me. This is a variation of my Sheet Pan Chicken and Brussels Sprouts, only this time with chicken leg quarters and Brussels sprouts marinated in balsamic vinaigrette dressing and seasoned oven roasted potatoes.

With the end of my winter gardening fast approaching, I wandered outside to grab some Brussels sprouts – I might get one more good haul but today I needed to pick the larger ones, and they are great roasted in the oven as part of a sheet pan dinner.

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts
Prep Time
20 mins
Cook Time
50 mins
Marinating time
18 hrs 40 mins
Total Time
1 hr 10 mins
 

Chicken leg quarters are a great addition to a sheet pan dinner. Make sure the pan is completely covered with foil or parchment, and cleanup will be a breeze!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Chicken
  • 2 ea chicken leg quarters
  • 3/4 cup balsamic vinaigrette
Brussels Sprouts
  • 30 ea Brussels sprouts
  • 1 medium yellow onion
  • 3 tbsp garlic minced
  • 1/2 cup balsamic vinaigrette
  • 4 slices bacon
Potatoes
  • 2 large russet potatoes
  • olive oil cooking spray
  • 1 packet Good Seasons® dry Italian dressing mix
Instructions
Chicken
  1. Trim excess skin and fat

  2. Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath

  3. Place chicken in marinating dish or gallon zip-lock or vacuum seal bag 

  4. Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade 

    Cover tightly or seal bag, removing all air possible

  5. Place in refrigerator for 4 hours or more, turning at least twice
Brussels Sprouts
  1. Wash and trim, cutting off ends and discarding any loose leaves
  2. Cut in half lengthwise and place in zip-lock bag

  3. Peel and slice onion; place in zip-lock bag with sprouts

  4. Add garlic, bacon pieces and balsamic vinaigrette to bag; seal

  5. Shake bag to mix, open and remove excess air, then reseal
  6. Place in refrigerator for at least 2 hours, turning once
Potatoes
  1. Cut potatoes in quarters lengthwise
  2. Slice crosswise into 1/2" pieces
  3. Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes

  4. Add seasoning packet to bag; seal and shake to distribute spices

  5. Place in refrigerator until ready to cook

Putting the Sheet Pan Together
  1. Preheat oven to 375 °F

  2. Completely cover large sheet pan with nonstick foil or parchment paper

    If desired, place a small disposable broiler pan on pan to allow chicken fat to run off

  3. Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
  4. Place chicken on one end of pan. 

  5. Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
  6. Arrange Brussels sprouts (cut side up), onions, garlic and bacon in center of pan. 

    Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.

  7. Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
  8. Sprinkle with black pepper before baking, if desired
  9. Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F

Recipe Notes

©2018 Warrior Woman's Kitchen

 

 

Stuffed Milanesa

‘What did you call this? Rock and roll?’ No dear, it’s stuffed Milanesa (not really but the package of sliced steak said ‘for Milanesa’ so that’s close enough for me). ‘Well, whatever it is, it’s really good!’. Imagine my surprise that this rather quirky main dish was so well-received by my husband that he finished off two large slices that were left! I’m glad he liked it, and I hope you will too.

Once again I forgot to take all of the prep pictures, so I made some diagrams to display how to lay out the beef and filling before rolling it up. Someday I will get it together – if my husband will stop coming into the kitchen to sample what I’m working on!

Stuffed Milanesa
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Milanesa-cut beef is very thinly sliced round steak, 1/8-1/4" thick, normally breaded and used in Mexican or Italian cuisine. I found a 10-pack of these beauties at the grocery store and immediately thought about using it as a substitute for flank steak. Spinach, artichoke hearts, cream cheese, garlic and onions - what could be a better surprise to find on the inside of a stuffed Milanesa? 

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 4 slices Milanesa-cut beef round steak
Filling
  • 4 oz. cream cheese softened
  • 1 tbsp garlic minced
  • 1/2 ea. yellow onion, large diced
  • 6 ea. artichoke heart quarters, marinated chopped
  • 1/2 bag baby spinach fresh, about 3 cups
  • 1/4 cup water
Instructions
  1. Place spinach in 2-quart covered casserole with 1/4 cup water. Microwave for 1 minute on high. 

    If using frozen spinach, thaw and squeeze out excess moisture.

  2. Mix cream cheese, garlic, onion, and artichoke hearts in medium bowl.

  3. Remove spinach from casserole and squeeze out excess water. Add to cream cheese mixture and stir well. Set aside.

  4. Place Milanese slices on cookie sheet, overlapping as shown in sketch. Arrange to cover up any holes or gaps in the slices.

  5. Spread cream cheese mixture over Milanese, leaving about 1/2" around edges.

  6. Roll Milanese up, starting on end with the bottom-most piece (top of sketch) to keep from separating.

  7. Use kitchen twine to tie about every 2". 

  8. Place on 3" rack in NuWave oven. 

  9. If baking sweet potatoes with the stuffed Milanese, pierce the potatoes a few times with fork and place on rack with Milanese.

  10. Set temperature to 350 F and time to 25 minutes. 

  11. Remove from NuWave oven and let set for about 5 minutes, then remove kitchen twine. 

  12. Slice about 1-1/2" thick. Serve with sweet potatoes and green beans with cranberries.

Recipe Notes

If using conventional oven, roast in baking dish on rack at 350 °F for 25 minutes. 

 

London Broil

I made my first London Broil when I was a teenager. Heck, anything resembling semi-raw steak was good enough for me. The recipe is unchanged since  then, except for use of a vacuum sealer for marinating – they didn’t have such things when I was growing up!

London Broil is made with a pretty tough piece of beef, normally just a thick cut (about 1-1/2″) round steak. Marinating is an absolute necessity. I like to tenderize it before marination – it’s like a chewiness insurance policy. 

Growing up, we had a gas range, and broiling was much easier. I don’t have that option in my gas-free neighborhood, so I’ve learned to adapt using the second slot from the  top for my oven rack and broiling at the high setting.

London Broil
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Marinated and cooked very rare, London Broil can be a delicious addition to your dinner table. Just be sure it's not overcooked - the more 'done' it is, the tougher it gets! Cook time shown does not include marinating time, which can be 8 hours or more. Prep should begin the day before you plan to broil  the beast.

Servings: 6 people
Author: WW
Ingredients
  • 2 lb. London Broil ~1-1/2" thick
  • 2 tsp meat tenderizer unseasoned
Marinade
  • 3/4 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp whole black peppercorns
  • 2 tbsp minced garlic
Instructions
  1. Moisten both sides of meat with water. Sprinkle tenderizer on both sides of meat, poking with fork. Set aside.

    NOTE: The longer the meat sets before adding marinade, the more effective the tenderizer will be. Take a break and go watch the first half of the Gator game or something if you wish.

  2. Whisk  together vinegar, olive oil, garlic, and peppercorns.

  3. Place meat and vinegar mixture into a marinating dish, zip-lock bag or vacuum seal bag. Cover dish or seal bag and marinate for at least 8 hours, turning at least once.

  4. Place broiler pan in oven and preheat, setting rack as close as possible to heat source, leaving space for London Broil (this may be the second slot in an electric oven).

  5. Remove London Broil from marinating vessel and discard vinegar mixture; place meat on broiler pan.

  6. Broil for 4-5 minutes each side. Meat will be very rare (about 125-130 °F). 

  7. Let stand for about 5 minutes, then slice very thinly across the grain.

  8. Serve with baked potato and Romaine Salad.

Recipe Notes

My sister-in-law tenderizes meat in Diet Coke. I suppose this would work, although the flavor would certainly not be the same 😉 

 

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)

After a long day of yard work in the hot sun, I found myself with pork chops waiting to be grilled and the grill-master fighting a losing battle against the sandman – perfect opportunity for me to do another sheet pan dinner!

I also had been working outside in the vegetable garden, where I’m in the process of transitioning from the winter garden to the summer garden. In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar. 

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.   

Course: Main Course, Side Dish
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Brussels Sprouts
  • 20 ea Brussels sprouts cut in half lengthwise
  • 3 slices bacon cooked and cut into 1/4" pieces
  • 1/2 ea yellow onion sliced
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper ground
Pork Chops
  • 2 ea pork chops 1/2" thick
  • 2 tbsp onion soup mix packaged or homemade*
  • 1/2 cup bread crumbs finely crushed
  • 1 ea egg slightly beaten
Instructions
Marinating Brussels Sprouts
  1. Cut Brussels sprouts in half lengthwise and slice onion

  2. Place Brussels sprouts halves and onions in a gallon zip-lock bag

  3. Add olive oil and shake bag to coat

  4. Add salt, pepper, and garlic powder; shake to coat

  5. Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once ** 

Putting the Pan Together
  1. Preheat oven to 400 °F

  2. Line a large cookie sheet with nonstick foil

  3. Empty Brussels sprouts onto one end of cookie sheet

  4. Combine onion soup mix and bread crumbs on a paper plate or flat dish

  5. Dip pork chops in beaten egg and coat with soup/crumb mixture

  6. Place in center of cookie sheet

  7. Place tater tots or other starch of choice on other end of cookie sheet

  8. Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.

Recipe Notes

*Homemade onion soup mix

**I marinated overnight

Serve with side salad or fruit - shown with homemade Coleslaw

©2018 Warrior Woman's Kitchen

 

Sheet Pan Chicken & Brussels Sprouts

Boneless, skinless chicken thighs and fresh-from-the-garden Brussels sprouts together at last – what a great pair they make! 

My husband is not a huge fan of Brussels sprouts but they somehow make it to his plate from time to time. Now that my winter garden has finally produced a substantial batch of Brussels sprouts, they are absolutely going to show up for dinner. Rather than just blanch and freeze them, I decided to do a sheet pan dinner with the chicken thighs I already had in the fridge. Most of the time I steam vegetables but, hoping to tempt my husband a bit, I decided to season them similar to the way I make Seasoned Oven-Roasted Potatoes, which he loves. He still doesn’t love Brussels sprouts but he ate every last one!

Sheet Pan Chicken and Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

One-pan cleanup is my favorite after-dinner activity and lining the pan with Reynolds nonstick foil makes it even easier. This chicken thigh and Brussels sprouts recipe made dinner extra-simple.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 20 ea. Brussels sprouts cut in half lengthwise
  • 4 ea. boneless, skinless chicken thighs
  • 1 pkg. garlic and herb dry dressing mix I used Good Seasons® Garlic & Herb dressing mix
  • olive oil nonstick spray
  • 2 oz. shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.

  2. Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.

  3. Close bag and shake to coat sprouts with olive oil. 

  4. Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts. 

  5. Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.

  6. Rinse chicken thighs, shake off excess water, and place in the zip-lock bag. 

  7. Add the rest of the dry dressing mix. Close bag and shake to coat chicken.

  8. Place the chicken thighs on the other half of the cookie sheet. 

  9. Lightly sprinkle Parmesan cheese over Brussels sprouts

  10. Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender. 

Recipe Notes

-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.

©2018 Warrior Woman's Kitchen

Grandma LaBarber’s Potato Gnocchi

The first time I made gnocchi, half the kitchen ended up covered in flour! I truly had no idea what I was doing – all I knew is that my husband loves gnocchi and, because I love him, I was determined to make gnocchi for him. Fortunately, my technique has gotten much better and, though I do not use this recipe as we both like Ricotta Gnocchi  (thank you Budget Bytes) much better, I am including it for those who want a basic potato gnocchi recipe.

Grandma LaBarber's Potato Gnocchi
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These gnocchi are delicious, especially when smothered with Grandma LaBarber's Red Sauce.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: WW
Ingredients
  • 1-1/2 cups water *
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 1 envelope mashed potato granules 5-serving size
  • 1 ea. egg slightly beaten
  • 1 cup flour
  • 2 qt. *boiling, salted water for cooking gnocchi
Instructions
  1. Combine water, salt, and oil in medium-size saucepan and heat to boiling. 

  2. Remove from heat, stir in potatoes and cool slightly.

  3. Stir in egg and flour.

  4. Shape potato dough into strips about 3/4" in diameter. Cut strips into 1" pieces.

  5. NOTE: Gnocchi are traditionally 'rolled' by taking each piece and rolling the back side of a fork over the piece to form ridges. The original recipe didn't call for rolling, but I always do it!

  6. Drop about 1/4 of the gnocchi pieces at a time into the boiling salted water. Simmer uncovered about 5 minutes (or until gnocchi float to the surface).

  7. Remove from water with slotted spoon and plate with red sauce.

Recipe Notes

Uncooked gnocchi can be frozen for later use. Place on tray in freezer until individual pieces are frozen, then vacuum seal.

Grandma LaBarber’s Meatballs

This is the recipe I use when making meatballs – otherwise, I would have to listen to my husband’s protests of ‘these don’t taste like my grandma’s meatballs’, followed by a walk down memory lane filled with big chunks of onions, perfect spices, and huge, glorious, melt-in-your-mouth meatballs drenched in red sauce. I never met her, but the stories about Grandma LaBarber’s cooking prowess run rampant. She was truly the standard by which all other cooks are judged!

These are great meatballs, by the way, whether eaten straight out of the pan or nestled atop a mountain of red sauce-covered pasta. While I normally only use extra-lean ground beef, these beauties call for ground chuck, and that’s what they get! While my cooking will never rival Grandma LaBarber’s, I do my best to give my husband a taste of that legendary cooking.

Grandma LaBarber's Meatballs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

If you're gonna make meatballs, make them big, juicy, and full of Italian flavor. Whether you eat them nestled atop red sauce-covered pasta, or in an Italian steak roll slathered with red sauce and buried in melted mozzarella, these meatballs make a big statement! I suggest doubling, or even tripling, this recipe and freezing any leftovers (if there are any). 

Sear and partially cook meatballs if canning in red sauce.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: WW
Ingredients
Ingredients
  • 1 lb. ground chuck
  • 2/3 cup bread crumbs
  • 2 ea. eggs
  • 1/4 cup grated Parmesancheese
  • 1/4 cup parsley to taste
  • sprinkle pepper to taste
  • 3/4 tsp. salt to taste
  • 1 ea. onion, medium chopped
  • 1 clove garlic chopped
  • 1 dash powdered cloves optional
  • basil 1/2 tsp. or more if desired
  • fennel seeds 1/2 tsp. or more if desired
Instructions
Instructions
  1. Mix all ingredients together in medium bowl.

  2. Form meatballs about 1-1/2" diameter

  3. Place in heated frying pan and cook until no longer pink, turning occasionally to brown all sides.

  4. Remove from pan and drain on paper towel-covered plate, or immediately add to red sauce.

Recipe Notes
  1. We get our Parmesan cheeses from Latina Importing in Niagara Falls, NY via special delivery from visiting friends. Whenever we visit there, we always bring home Latina's cheese (enough to last the whole year). These cheeses freeze well (thank goodness) when vacuum-sealed.
  2. Meatballs can also be baked on a nonstick cookie sheet at 425 °F for about 15 minutes (but it's just not the same).

Grandma LaBarber’s Red Sauce

 This is the red sauce recipe I always use, although I have been known (on many occasions) to add some extras. The original is a copy her son (my husband’s uncle) sent us – it’s hard to read but we’ve got this!

My husband talks about his grandmother’s cooking all the time: red sauce, homemade Italian bread, gnocchi, pasta, cookies, Italian Easter egg baskets … I wish I could have met her. I do my best to honor her memory by using recipes of hers that I do have. These recipes have surprised me, since somehow I expected that she would start red sauce from fresh tomatoes and gnocchi from fresh potatoes  🙂 

Grandma LaBarber's Red Sauce
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

The recipe calls this Tomato Sauce and credits Ma LaBarber as the author. To us it's Grandma's red sauce...

If you're going to pressure can this sauce, double the recipe to make about 6 quarts.

Course: Main Course, Sauce
Cuisine: Italian
Servings: 12 people
Author: WW
Ingredients
  • 1 ea. onion, large chopped
  • 1 clove garlic, large chopped
  • 1/4 cup parsley chopped
  • 1/2 cup olive oil
  • 2 29 oz. can tomato sauce
  • 2 29 oz. can crushed tomatoes with puree
  • 3 ea. bay leaves
  • 2 tsp. basil
  • 1/2 tsp. oregano
  • pinch pepper (large pinch)
  • 4 ea. allspice, whole
  • 3/4 tsp. salt
  • 1 tbsp. sugar
  • 1 tbsp. fennel seeds (heaping tbsp.)
Instructions
  1. In large stockpot, heat olive oil over medium heat. 

  2. Add onion, garlic, and parsley, and cook until onion is transparent.

  3. Add rest of ingredients (tomato sauce through fennel seeds) and stir well to blend.

  4. Bring to low boil then reduce heat and simmer for 1-2 hours.

  5. Add water if sauce is too thick.

Recipe Notes

Optional ingredients (add with main ingredients):

  • sliced Italian sausage links or crumbled Italian sausage 
  • sliced bell peppers (red, green, yellow)
  • mushrooms
  • meatballs
  • 1/2 tsp. red pepper flakes (for a little more kick)

I make this sauce twice a year and pressure can it. No, dear husband, I do not make sauce-on-demand.

 

 

Basil-Garlic Pesto Parmesan Chicken

With a still-sick husband, dinner needed to be quick and quiet since he was napping on the sofa. I had already given him some Chicken Noodle Soup for lunch, along with some cold medicine, and it knocked him out. I wanted something easy and chicken-y (I had already pulled chicken breasts from the freezer and he obviously wasn’t grilling!), and I wanted to cook in the toaster oven since it’s the perfect size for meals-for-two.

It’s easy to end up with dry chicken breasts, but coating them helps keep the juices in; now, what to use? I was pawing through the fridge looking for some Caesar or ranch dressing when I happened upon some basil-garlic pesto on the very bottom shelf of the door – so basil-garlic pesto chicken it is! The Parmesan was an afterthought, but just the right touch.

I ended up using some packaged Panko breadcrumbs from the pantry instead of my usual homemade vacuum-sealed breadcrumbs so I wouldn’t have to reseal the FreshSaver® bag. The vacuuming process can be quite noisy and didn’t fit my quick-and-quiet dinner plan.

Basil-Garlic Pesto Parmesan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

It's easy to end up with dry chicken breasts, but coating them helps keep the juices in. Thick creamy salad dressings are my usual go-to's (ranch, Caesar, etc.) but I settled on pesto and Panko with delicious results!

Course: Main Course
Cuisine: American, Italian
Servings: 3
Author: WW
Ingredients
  • 3 ea. boneless skinless chicken breast halves
  • 1/3 cup basil-garlic pesto
  • 1-1/2 cup breadcrumbs Panko or other unseasoned
  • 3 tbsp Parmesan cheese grated
  • olive oil nonstick cooking spray
Instructions
  1. Preheat oven to 425 °F

  2. Spray cookie sheet or other baking pan with non-stick spray

  3. Rinse chicken breasts and pat dry

  4. Place 1/3 of pesto on each chicken breast and rub to coat 

  5. Sprinkle with Parmesan cheese

  6. Roll chicken breasts in breadcrumbs and place on pan

  7. Press additional breadcrumbs onto top of chicken if needed

  8. Spray top of chicken with non-stick spray

  9. Bake at 425 °F for 15-25 minutes or until juices run clear

Recipe Notes

Serve with roasted potatoes and green beans (I microwaved Green Giant® Vegetable Medley to save time and noise)

 

 

©2018 Warrior Woman's Kitchen