Sheet pan Gnocchi & Veggies

I’m a fan of the sheet pan meal craze. It’s quick prep and easy cleanup while oven roasting gives ingredients enhanced flavor and texture.

Using ingredients I had in my pantry and fridge, I made a dish both colorful and satisfying. As I usually cook for one these days, I’m sharing ingredients, technique and cook time. Depending on how many you’re cooking for and if it’s a side or a meat free entree, fill up your sheet pan accordingly.

Sheet pan Gnocchi & Veggies

  • gnocchi
  • jalapeño – sliced into rings
  • cherry tomatoes
  • white onion – cut into large wedges
  • garlic cloves – smashed
  • olive oil
  • salt
  • coarse grind black pepper
  • toasted pine nuts

Preheat oven to 425 degrees. Line a rimmed sheet pan with parchment paper. In a large bowl combine the gnocchi, jalapeño, tomatoes, onions and garlic cloves. Drizzle olive oil over bowl ingredients, then salt and pepper. Toss together to coat thoroughly and pour onto sheet pan in a single layer. Place pan in oven for 18-20 minutes until it’s sizzling. Top with pine nuts and serve.

Warmer weather is a few weeks away so watch for more sheet pan recipes. My herb garden and farmer’s markets will be my inspiration and I can’t wait to share my creations.

Easy Slow-Cooker Baby Back Ribs

I have a confession.  I have never successfully prepared ribs….until earlier this week.  My failure many years ago left such an indelible memory that I decided it was easier to order them out.  Then came the challenge from my Mom.

“You’re such a great cook, how come you never make ribs?”  

Well, this week after researching “baby back ribs” and “slow cooker” on Pinterest I decided, “if not now, when?”  Challenge accepted!

Spence is out of town visiting his best friend and I needed a dinner partner to honestly critique my creation, a compilation of several recipes. Mom was happy to oblige. It was a simple, set it and forget it preparation and most importantly they were delicious!

Easy Slow-Cooker Baby Back Ribs   – serves 2-4

  • 3 lbs baby back ribs
  • Dry Rub Spice for Pork  (I used one from Market Street Saloon in Charleston SC)
  • 1/2 vidalia onion – cut into thick slices
  • 1 can A&W Diet Root Beer (you can use Coca Cola)
  • BBQ Sauce (I used Open Pit Original)

First remove the silver skin from the backside of the ribs.  Thanks to Pinterest, I learned that by slipping a butter knife under it, pulling gently backwards it will come off easily – if it’s too slippery pull it with a kitchen towel.  (Omitting this step had lots to do with my epic fail years ago).

Cut the rack of ribs into 3 sections. Generously cover all surfaces of the ribs with the dry rub and massage into the meat.  Wrap the ribs and put them back into the refrigerator for 24 hours if you have the time.

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I used a Reynolds Slow Cooker Bag which incidentally makes clean up super easy.

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Place the sliced onion at the bottom of the slow cooker followed by the can of root beer.

Next place the ribs into the liquid and turn your slow cooker to the low setting. Cover and step away for 3 hours.  After 3 hours, turn the ribs reversing the top side with the bottom and cover again.  Let them slow cook for another 3 hours.

Set oven at 375 degrees. Remove the ribs from the slow cooker and place onto a foil covered pan.  Baste all surfaces of the ribs with BBQ sauce. Place into the oven for 10-15 minutes until the sauce carmelizes.  Serve and enjoy!

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