Summer Barbecue Tray Bake

Watch me make this on my YouTube Channel!

Yield: 4 servings

1¾ pounds boneless skinless chicken thighs

1/3 + ¼ cup barbecue sauce

2 & 1/4 teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper, divided

3 large ears of corn, kernels removed (cobs discarded), approximately 3½ to 4 cups

2 medium zucchini (3/4 pound), diced medium, approximately 2½ to 3 cups

1 pint (3/4 pound) grape tomatoes

20 (3-inch sprigs) fresh thyme

10 large cloves garlic, peeled and minced

2 tablespoons extra-virgin olive oil

4-ounces Feta cheese, crumbled, approximately 1 cup

4 tablespoons butter, diced into 16 cubes

1 lemon, very thinly sliced, seeds removed

Set an oven rack to the upper middle position and preheat the oven to 400 degrees Fahrenheit. Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.

In a medium bowl, add the chicken thighs, 1 teaspoon salt and ¼ teaspoon pepper. Mix to combine. Add 1/3 cup barbecue sauce and stir to combine. Set aside.

In a large bowl, add the corn kernels, zucchini, tomatoes, thyme, garlic, 1&1/4 teaspoons kosher salt, ¼ teaspoon pepper and olive oil. Stir to combine.

Spread vegetables out evenly on the parchment/aluminum lined sheet tray.

Sprinkle feta over the vegetables. Evenly disperse the butter atop the vegetables followed by the lemon slices.

Place the chicken thighs in the four corners of the sheet tray, with the thickest part of the thighs closest to the edge/corner of the sheet tray. If you have more than 4 thighs, place the thickest portion of any additional thighs closest to the edge of the sheet tray.

Bake for 30 minutes, flipping the chicken thighs after 15 minutes. Remove sheet tray from the oven and spoon or brush on the remaining ¼ cup barbecue sauce on the chicken thighs (side up only). Transfer back to the oven, set oven to broil and broil for 4 to 5 minutes, until tomatoes and lemons blister and the chicken starts to char.

Remove the sheet tray from the oven and serve a spoonful of the lemony feta vegetables into shallow bowls. Top each with a chicken thigh. Serve some extra barbecue sauce on the side to dollop on the chicken.

Note: to make vegetarian, simply sub chicken thighs for extra firm tofu, cut into 1/2-inch slices and follow the recipe as is

Drought Friendly Vegan Migas

A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is  running on KVPR!

PLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!

Sauteing the onions, bell pepper, potatoes and poblano.

Tofu Potato Migas

 

Drought Friendly Tofu Potato Migas

Yield: 4 servings

 

2 tablespoons grapeseed oil

1 large yellow onion, peeled and diced small (2 cups)

1 large red bell pepper, diced small (1 cup)

½ pound potatoes, scrubbed and diced small

1 small poblano pepper, seeded, deveined and diced small

4 2-inch sprigs fresh thyme

1½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper

5 large cloves garlic, peeled and minced (1½ tablespoons)

1½ teaspoons ground cumin

1 teaspoon Hungarian paprika

1 teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon ground chipotle powder

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

14-ounces organic extra firm tofu, patted dry and crumbled

1¼ cup broken organic corn tortilla chips

1 lime, halved

2 haas avocados, pitted and thinly sliced

½ cup picked fresh cilantro leaves

1 bottle of your favorite hot sauce

1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)

 

Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.

Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.

Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.

Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.