Sheet Pan Octoberfest

Celebrate Octoberfest with this one sheet pan meal that is easy to prepare and clean up.

Sheet Pan Octoberfest

Makes 4 servings

Ingredients

1 package (1 pound) baby sweet bell peppers

1 large red onion

2 fennel bulbs

2 tablespoons olive oil

4 fresh sausages (either Italian or bratwurst)

Salt and pepper

Parsley or thyme for garnish

Directions

Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.

Halve and core baby bell peppers, removing all seeds. Cut red onion into 1-inch chunks. Cut the fennel bulbs in half, remove the cores, and cut into 1-inch chunks. In a bowl, toss the vegetables with olive oil and season well with salt and pepper. Arrange in a single layer on prepared baking sheet. Prick each sausage a few times with the tip of a pairing knife, then tuck the sausages in among the vegetables.

Bake 40-45 minutes, turning sausages and vegetables once, until sausages are browned in spots and vegetables are tender. Garnish with parsley or thyme. Serve immediately, refrigerating and leftovers.

Original recipe from Kroger.

Spiced and Steamed Shrimp

These zesty shrimp can be served hot or chilled and as an appetizer or main dish.

Spiced and Steamed Shrimp

Makes 4 main or 8 appetizer servings

Ingredients

1/2 cup vinegar or beer

1/2 cup water

2 tablespoons Chesapeake bay style seasoning

1 pound large shrimp peeled and deveined leaving tails on

Directions

In medium saucepan mix vinegar, water, and seasoning. Bring to boil on medium heat. Gently stir in shrimp and cover.

Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.

Serve immediately or refrigerate and serve chilled later.

Oven Baked Crab Cakes

Get the full flavor of fresh lump crab meat without all the fat from fillers or frying with this oven baked recipe.

Oven Baked Crab Cakes

Makes 8 crab cakes

Ingredients

2 tablespoons chopped jalapeno pepper

1 teaspoon grated parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon baking powder

1 cup plain bread crumbs (divided in half)

3 eggs

1 pound fresh lump crab meat

2 tablespoons fresh chopped parsley

1 tablespoon fresh snipped chives

1 tablespoon old bay seasoning

1 teaspoon worcestershire sauce

Directions

Preheat oven to 400F. Rinse crab meat under cold running water and drain, making sure to remove any filament or shell. Coat baking sheet with cooking spray.

In large bowl, combine all ingredients, except 1/2 cup bread crumbs. Using 1/4 cup measuring cup for each crab cake, form mixture into 8 cakes. Roll each cake in reserved bread crumbs and place on prepared baking sheet. Coat crab cakes lightly with cooking spray. Place baking sheet on bottom shelf of oven and bake crab cakes for about 7 minutes per side until brown.

Original recipe from In the Kitchen with Rosie by Rosie Daley.

Spicy Pork and Black Bean Chili

While not a traditional chili, this recipe wins awards for “best chili” and “spiciest chili” in corporate chili cook-off contests. The level of spiciness can be controlled with type of salsa used (hot, medium, or mild), type of chili beans used (hot or mild), and amount of cayenne pepper

Spicy Pork and Black Bean Chili

Makes about 5 quarts that will yield about 10 generous servings

Ingredients

1 1/2 pounds pork tenderloin, cut into 2 inch strips

1 small onion, coarsely chopped

1 small red bell pepper, coarsely chopped

3 (15 ounce) cans black beans drained and rinsed

1 (15 ounce) can chili hot bean

1 (15 ounce) can diced tomatoes with jalapenos

1 (16 ounce) jar salsa (recommend Mrs. Renfro’s hot salsa)

½ cup chicken broth

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ancho chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon ground cayenne pepper

Directions

Combine / mix all ingredients in a slow cooker. Set to “low” and cook for 8 to 10 hours.

With 10 minutes remaining in cook time, break up pieces of cooked pork with a fork to thicken the chili.  Stir chili, and let simmer for 10 minutes.  Then, serve.