Sheet pan harissa chicken with chickpeas and sweet potatoes.

Sheet pan harissa chicken with chickpeas and sweet potatoes.

So excited about this Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes.

I know it is only Wednesday, but this week has already flown by. I hit the ground running on Monday with meeting after meeting and it was the best way to start my week. It’s odd, some weeks can be full of meetings (either on the phone, or if traveling, in person) while other weeks are full of testing and photographing recipes in the kitchen and talking to almost no one accept the people I work super closely with. So my mom, my brother, and my dad, aka the family. Both scenarios are great, but I always love having productive meetings that leave me feeling excited, and motivated to keep my butt working! Between some fun new projects, finishing up the studio (cannot wait for this to be done!), a little traveling, and of course, new content for HBH, we have so much to look forward to.

…and a lot of work to do. It’s both amazing and a little nerve-racking, especially looking at the to-do list, but at this very moment in time I’m feeling happy for it all. That said, let’s check in again about this all on Friday. I might be singing a different tune…

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

Since things are semi busy these days, I’ve been relying on easy, healthy dinners like this sheet pan harissa chicken. It’s a complete dinner made all on one sheet pan and I could not love it more.

Full disclosure? This is one of those recipes that I didn’t actually think I was going to post on HBH, but it turned out so good that I had to share. I made this one night after typing away on my computer all day. Pretty sure I didn’t even start making it until nine or so, but I just threw what I had from the fridge and the pantry onto a sheet pan and it turned into this killer meal.

At this moment in time, my pantry is stocked with Harissa seasoning (which I buy at Whole Foods or from Amazon), sweet potatoes, and chickpeas. Before leaving for South Korea, I made sure to stock up on all the pantry essentials so that I would have a fully stocked pantry when I returned home. Basically anything that would not go bad in a weeks plus time I stocked up on. I know it seems weird to stock up on groceries before leaving for a big trip, but trust me, it is the best having a pantry full of ingredients upon returning home. No one want’s to come home to zero food in the house. Plus, if you’ve read any of my previous posts, then you know how much I hate going to the grocery store…SO glad my dad is back!

Anyway, point is, I was happy to have so many great ingredients on hand. It’s how I created this recipe, which if you can’t already tell, I LOVE.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

Here’s how this works. Season the chicken generously with that harrisa spice. Then add your veggies, chickpeas, and lemons. Give everything a good toss and a good seasoning of salt and pepper. Roast in the oven until the chicken is golden, the sweet potatoes tender, and the the chickpeas are crisp.

When the chicken comes out of the oven, finish off with olives, feta cheese, yogurt, and mint. Serve with fresh naan.

And DONE.

It’s simple, quick, healthy, so easy, and even more delicious. If you like middle eastern and Moroccan flavors, you will love this chicken recipe.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | halfbakedharvest.com #sheetpan #easy #dinner #chicken

I actually ended up making this last night…for like the fourth time in two weeks, for my parents who returned home from South Korea on Monday night. I was dying for them to try this because I knew they would love it. Mom loves roasted chicken and my dad loves anything with some good Moroccan Harissa.

They said it was the perfect welcome home dinner and loved every bite.

Also, all of the Gerard’s are now back on US soil. YEAH! While we all loved South Korea, it’s always nice to come home, and I think my parents, who were in South Korea for almost three whole weeks, are especially happy to be back. Mom is happy for breakfast bread and hot chocolate, and dad’s just happy not to have use chopsticks for every single meal…the chopsticks were a bit of a challenge for him.

And of course, they’re happy to be eating my meals again, meals like this chicken, which you should consider making tonight. Again, because it’s so delicious. For more recipes just Click Here..!

Sheet pan harissa chicken with chickpeas and sweet potatoes.
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Stuffed Pepper Soup

Stuffed Pepper Soup

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!

 
 

Ingredients:

2 pounds ground beef

6 cups water

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt

2 teaspoons beef bouillon granules

1 teaspoon pepper

2 cups cooked long grain rice

Chopped fresh parsley, optional

 
 

Directions:

  1. In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
  2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Test Kitchen Tips

  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
  • Check out 31 stuffed pepper recipes.
Nutrition Facts

1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

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Homemade Pumpkin Spice Pupcakes

Homemade Pumpkin Spice Pupcakes

Thanksgiving is next week!  With so much to do to get ready for the holiday we sometimes forget our furry friends.  But they’re part of the family and deserve a special holiday treat too!  This year why not make your fur babies some Pumpkin Spice Pupcakes?

Yes I said Pupcakes, not cupcakes, although I use human friendly ingredients so if someone mistakenly eats one it’s all good; they may not like it like my Siberian Husky Cannoli does, but it won’t kill them! These Pumkin Spice Pupcakes are the perfect doggie treats for Thanksgiving!  Believe me your pup will love them.  Best of all they are super easy to make using ingredients you probably have in your pantry.

Pumpkin Spice Pupcakes are perfect for fall birthday celebrations too!  I know you can buy doggie cakes and cookies from pet stores and gourmet pet bakeries that are springing up all over town, but why spend big bucks when you can whip up a batch in about an hour?

Seriously these Pumpkin Spice Pupcakes are easy and inexpensive.  All you need are basically flour, egg. baking soda, and pumpkin puree.  I like to use coconut water too, but if you don’t have any plain old water will do.  And of course a dash of cinnamon; but you pretty much have all these in the kitchen specially this time of year!

My recipe makes 20 regular size cupcakes but you can use mini cupcake pans and get a whole lot more.  The size of your pupcake will pretty much depend on the size of your pooch.  Since we have a medium sized dog the regular size cakes work best, she just inhales the minis!

I frost my Pumpkin Spice Pupcakes with cream cheese but dogs love them without frosting too, so no need to take the extra step if you don’t have too much time.  These Pupcakes freeze very well.  I usually freeze them and thaw them out as needed.  I also frost them just before feeding them to the pooch.

Now these Pumpkin Spice Pupcakes are dense so don’t expect anything light and airy.  They’re quite heavy too!  They don’t rise much during baking so whatever level you fill each cupcake wrap will be the same after they’re baked.

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Ingredients:

3 Cups Flour – white or wheat whichever you have on hand

1 Large Can Pumpkin Puree – be sure it’s the puree and not the pumpkin pie mix that’s already seasoned.

1 Egg

1 1/2 Cup Coconut Water – regular water works too

1 Tsp Baking Soda

1 Tsp Cinnamon

Directions:

Heat oven to 350 degrees.

Place all ingredients in a mixing bowl and stir very well –  be sure the flour is all blending in.

Place cupcake liners in cupcake pan.

Scoop batter into each cupcake liner filling at least 3/4.

Smooth tops of batter.so pupcakes look neat.

Bake in oven for 25 – 30 minutes.

Remove from oven and cool before frosting.

Store in airtight containers or freeze.

Frost with peanut butter if you like.

Pumpkin Torte

Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch.

This is a great recipe. Very light and not too sweet with a great pumpkin flavor.

I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.

 

Ingredients:

1 package yellow cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin, divided

4 large eggs

1/2 cup 2% milk

1/3 cup canola oil

1-1/2 teaspoons pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 cup caramel ice cream topping

Pecan halves, toasted

 

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  • Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
  • Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts

1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

 

 

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Roasting the Perfect Thanksgiving Turkey

Roasting the Perfect Thanksgiving Turkey

This time of year I get hungry for a juicy turkey dinner!  It’s no wonder, Thanksgiving is right around the corner.  It’s about the only time of year that I roast a whole turkey.

I still remember my first time roasting a turkey, I had no idea what to do.  Over the years I’ve perfected it, and my family expects a Thanksgiving feast every year.

In recent years deep frying turkeys have been real popular.  I’ve heard deep fried turkeys are delicious, but in our family you don’t experiment on a Thanksgiving turkey.  So I’ve always roasted my turkey in the oven using the brown bag method.  I’ve been roasting my turkeys this way for over 30 years.

It’s easy, no basting involved. You just place the turkey, roasting pan, and rack, in to a brown paper bag, slide it in to the oven and roast for the required time. You tear off the bag about 30 minutes before it’s done to get the nice golden brown color.  When the timer rings take the turkey out of the oven and let rest for 15 – 30 minutes before carving.

Trust me you’ll end up with a delicious juicy turkey everytime.  You’re family will love it!

Here are instructions for Savvy Nana’s Brown Bag Roasted Turkey!  Psst!  There’s a roasting chart on that post too!  Believe me it will come in handy!

My 24 pound bird last year.  Perfect!

Last year’s Thanksgiving feast at my house.

Thanksgiving at my daughter’s house in Colorado.  Smaller bird cooked the same way, perfect every time!

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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