What's Up - Your guide to what's happening in Fayetteville, AR this week!
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november 27-december 3, 2022 What's up! 47 try these recipes Sheet pan meals for a crowd Hang out with your guests instead of standing over a hot stove Easy Buttermilk Baking Sheet Pancakes Ingredients • cooking spray • 3 ½ cups complete buttermilk pancake mix • 2 cups water • ½ cup mini chocolate chips (Optional) • 1/3 cup sliced bananas (Optional) • 1/3 cup sliced fresh strawberries (Optional) • 1/3 cup fresh blueberries (Optional) Directions 1. Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray. 2. Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes. 3. Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top. 4. Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven. 5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. 6. Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters. Courtesy allrecipes.com Sheet Pan Eggplant Parmesan Ingredients • 3 tablespoons kosher salt, divided • 2 large eggplants (about 14 ounces each), cut into 1/2-inch- thick rounds • 1/4 cup olive oil, divided • 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices) • 2 garlic cloves, minced • 1 tablespoon lemon zest (from 1 lemon) • 1 teaspoon fresh thyme leaves • 1 teaspoon black pepper • 4 plum tomatoes (about 4 ounces each), sliced • 1 pound fresh mozzarella cheese, sliced • 1 (24-ounce) jar marinara sauce (about 3 cups) • 4 ounces Parmesan cheese, grated (about 1 cup) • 1 cup loosely packed fresh basil leaves, torn Directions 1. Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes. 2. Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs, and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat, and set breadcrumb mixture aside. 3. Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes. 4. Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil, and serve. Greek Lemon Chicken and Potatoes Ingredients • 4 pounds skin-on, bone-in chicken thighs • 3 russet potatoes, peeled and quartered • ½ cup fresh lemon juice • ½ cup olive oil • 6 cloves garlic, minced • 1 tablespoon dried oregano • 1 tablespoon kosher salt • 1 teaspoon dried rosemary • 1 teaspoon freshly ground black pepper • 1 pinch cayenne pepper • 1 cup chicken broth, divided • 1 teaspoon chopped fresh oregano, or to taste Directions 1. Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. 2. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated. 3. Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes. 4. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again. 5. Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). 6. Transfer chicken to a serving platter and keep warm; leave potatoes in the pan. 7. Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes. 8. Transfer potatoes to the platter with chicken. 9. Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.