Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes

A new weeknight favorite of ours- it’s sweet and tangy, full of flavor, and best of all— it’s all done on one sheet pan!! 

 Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes

INGREDIENTS

  

For the Maple Dijon Glaze:

• ¼ cup maple syrup
• 2 tbsp Dijon mustard
• 2 cloves garlic minced
• 2 tbsp olive oil 
• 1 tbsp soy sauce
• 1 tbsp lemon juice 
• Salt & black pepper to taste

For the Sheet Pan Salmon & Sweet Potatoes:

• 4 fresh salmon fillets
• 2 medium sweet potatoes, diced
• 1 red onions, sliced
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh thyme or rosemary optional, for added aroma

INSTRUCTIONS

 

Step 1: Prep the Sweet Potatoes

• Start by preheating your oven to 400°F (200°C). While the oven is heating, dice your sweet potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper.
• Spread the sweet potatoes on a sheet pan in a single layer and roast them for 15 minutes before adding the salmon. This ensures they start to soften and caramelize.

Step 2: Make the Maple Dijon Glaze

• In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, olive oil, soy sauce, oil, lemon juice, salt, and pepper. This sweet and tangy glaze is what will give your salmon its beautiful flavor!

Step 3: Add Salmon to the Pan

• After the sweet potatoes have roasted for 15 minutes, move them to one side of the sheet pan to make room for the salmon. Place the salmon fillets on the other side of the sheet pan and brush them generously with the maple Dijon glaze.

Step 4: Roast Everything Together

• Return the sheet pan to the oven and roast for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. If you like your salmon with a slightly crispy, caramelized top, you can broil the sheet pan for 1-2 minutes at the end of the cooking time.

Step 5: Serve & Enjoy!

• Once the salmon is ready, remove the sheet pan from the oven. Garnish the salmon and sweet potatoes with fresh herbs like thyme or rosemary, and a squeeze of lemon juice for added brightness. Serve immediately 

Pecan Pie

Pecan Pie

Ingredients1 pie crust

• 1 cup granulated sugar
• 3 Tablespoons light brown sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 3/4 teaspoon vanilla extract
• 1/3 cup salted butter , softened or melted
• 3 large eggs
• 1 1/2 cups pecan halves (can chop the pecans or leave whole)

Instructions

• Prepare pie crust and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
• In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
• Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
• Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly.  If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
• Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

Pumpkin Butter Cake

Pumpkin Butter Cake

If you’re looking for a new spin on an old classic pumpkin pie, this pumpkin butter cake takes the cake! If you’ve had an open gooey butter cake before, it’s similar to that with a pumpkin pie filling on top. And the recipe lives up to its name, requiring TWO sticks of butter. :) 

Ingredients

Cake

• 1 18 oz. pkg. yellow cake mix
• 1 egg
• 8 TBS butter melted

Filling:

• 1 8 oz. pkg. cream cheese, softened
• 1 15 oz. can pumpkin
• 3 eggs
• 1 tsp. vanilla
• 8 TBS. butter melted
• 16 oz. powdered sugar 1 box or half bag
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Instructions

1. Heat oven to 350 degrees.
2. Combine the cake mix, egg, and butter. Mix well.
3. Pat the mixture down into a sprayed 9x13 pan. Set aside.
4. To make the filling, beat the cream cheese and pumpkin, in a bowl, until smooth.
5. Add the eggs, vanilla, and butter. Beat together.
6. Add the powdered sugar, cinnamon, nutmeg, mix well.
7. Spread pumpkin mixture over cake batter crust.
8. Bake about 40 - 50 minutes.
9. Serve with whipped cream on top.
10. * Be careful not to overbake, the top will look perfect, but the bottom layer of crust will be too toasty. The cake should have a slight wiggle and be "gooey".
    
    

Churro Chex

 

Churro Chex 

Sweet and crunchy- this Churro Chex is covered in a homemade caramel and then covered in a cinnamon sugar. Perfect for a fall snack! Next time I think I’ll maybe add some salty peanuts for a hint of salt. You could also add some candy corn for an extra festive touch! 

Ingredients

• 4½ cups Rice Chex cereal
• 4½ cups Corn Chex Cereal
• 1 cup brown sugar, packed
• ½ cup salted butter, 1 stick
• ¼ cup light corn syrup
• 1 cup sugar
• 3 teaspoons ground cinnamon

Instructions

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.