Sheet-Pan Chicken With Rhubarb and Red Onion

 Try this recipe Recipe from the New York Times, Cook

Ingredients

Yield:3 to 4 servings

• 1¾pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
• 1teaspoon ground coriander
• 1teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• ¼teaspoon freshly ground black pepper, plus more as needed
• 1large red onion, cut into ½-inch-thick wedges
• 5thyme sprigs
• 3tablespoons extra-virgin olive oil, plus more as needed
• 8ounces rhubarb stalks, sliced into ½-inch pieces (about 2 cups)
• 3tablespoons honey, plus more to taste
• ½cup cilantro or mint leaves and tender stems, torn

• Preparation

  1. Step 1

     Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and ¼ teaspoon pepper.

  2. Step 2

     Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.

  3. Step 3

     While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

  4. Step 4

     Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

  5. Step 5

     Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

  Tip

  • You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
  • FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.

Venison Satay with Sicy Peanut Sauce

 This recipe was given to me by Linda Pecht. Her husband Tom gave us venison backstaps. The recipe comes from Linda "Big Games" cook book. The meat was so tender and the peanut sauce was a perfect pairing.  Speaking of perfect pairing, try this with a  Pinot Noir, Zinfandel, or a Rhône blend. 

Satay is am Imdonesian favorite consisiting of marinated meat threaded on skewers, grilled or broiled with spicy peanut sauce for dipping.

INGREDIENTS

• 1# venison loin steaks or substitue, well trimmed, cut into 4 X 1/4 inch strips. I used vension backstaps
• 1/4 cup rice vinegar
• 1/3 cup soy suace
• 12 wooden skewers (6 inch)

PEANUT SAUCE

• 1/3 cup chunky peanut butter
• 2 Tablesonn water
• 2 Tablespoon soy sauce
• 2 Tablespoon rice wine vinegar
• 2 cloves garlic, minced
• 2 Tablespoon fresh ginger root
• 1 teaspoon sugar
• 1/4 crushed red pepper flakes
• 1/4 hot pepper sauce (optional) I did not use

6 servings

DIRECTIONS

In a shallow dish, combine venison srips, vinegar and soysauce. Cover with plastuc wrap. Refigerate for 30 minutes. Soak skewers in warm waterfor 30 minutes. Drain. In small mixing boel, combine sauce ingredients. Set aside.

Drain and discard marinade from meat stips.

Evenly thread strips, accordina-style on skewers.

Spray rack in broiler pan with non-stick vegetabel cooking spray. Arrange skewers under broiler with surface of meat 4 - 5 inches from heat Broil 4 - 5 minutes or until meat is no longer pink, turning skewers over once.

Serve skewers hot with peanut sauce.

Slow Cook White Checken Chili

 This revipe is from The Kitchn. I made it for the first time in January 2026. It was delcious. I have included my modifications.

INGREDIENTS

• 1 1/2 to 2 pounds, skinless checken breasts, thighs or a mix.  I used left over chicken breasts that I had already roasted and added them later.
• 1 lg yellow onion, diced
• 2 stalks celery, diced
• 2 (4 ounce cans diced gree chili peppers (use fir orasted if you like more heat. I did not)
• 3 coves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 - 2 teaspoons kosher salt
• 1/2 teaspoon ground corriander
• 1/2 teaspoon dired oregano
• 1 bay leaf
• 4 cups chicken broth. (I used my own chicken stock)
• 1 (15 ounce) can cannellinin or navy beans, drained and rinse. (I made my own cannellini beans. Then took 1 1/2 cups and blended them until creamy. I added this to the crock pot wioth the stock)
• 1 cup frozen corn kernels. (I added corn relish that I make)
• For serving: shredded Monetrey jack cheese, lime wedges chopped cilantro, sour cream. I also added avocado.

INSTRUCTIONS

1. I sauteeded the veggies BEFORE putting them in the corck pot.
   
   
2. If you don't cook the chicken ahead of time then combine the chicken,  q large diced onion, 2 stalks diced celery, 2 (4oz) cans diced green chili peppers, 3 minced garlic cloves, 2 teaspoons ground cumin,1 1/2 teaspoons Kosher saly, 1/2 teaspoon ground corriander, 1/2 teaspoon dried oregano, and 1 bay leaf in a 6 quart or larger slow cooker. Stir to make sure the spices coat everything and nestle the chicken into the veggetables. Pour the 4 cups of chicken broth over the top, coverin the chicken and vegetables by an inch or so. I tis is when I added the creamy beans. This is to make the chili thicker in the end.)
   
   
3. Cover and cook on HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tend to fall apart a but more when you shred after cooking, rather than staying in pieces. (I much prefer to cook the chick ahead of time. You can even use left overs.)
   
   
4. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15 once) can drained cannellini or navy beans and 1 cup forzen corn kernel. Taste and add another 1/2 teasppn of salt or other seasonings as desired. Cover and cook for the remaining time. This is when I added the already cooked chicken.
   
   
5. Transfer the chicken onto a large plate and shred it into large, bite sized pieces with 2 forks. I didn;t shredd the chicken, instead prepared smaller thin chunks. Stir the chicken bakc into the chili and remove the bay leaf.  I add the shredded cheese, chopped cilangro sour crea, and avaocado chuncks into each bowl.

Lemon Bread

 This is fantastic

https://anitalianinmykitchen.com/wprm_print/best-homemade-lemon-bread?fbclid=IwVERDUAPq6URleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAwzNTA2ODU1MzE3MjgAAR7ktiyQPvhQTFh9Q2HcgoV36Jpgpf3ve3llS0kzJ_YUJYEENNi7zzy0WKfN7w_aem_FLmbFH0gw_tVWkpR5CepRw