Every Wednesday at 7pm join the Zoom Call and Feed Your Soul!

 This is an interactive cook-a-along. You will find the weekly recipe posted below so there is plenty of time to prepare! Don't like what you see? Can't cook? No worries bring what ever you enjoy and join us for some food, fun, and fellowship.

Topic: Feed Your Soul

Time: Mar 3, 2021 07:00 PM Central Time (US and Canada)

        Every week on Wed, until Mar 10, 2021, 2 occurrence(s)

        Mar 3, 2021 07:00 PM

        Mar 10, 2021 07:00 PM

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Last year I found out that I was allergic to everything under the sun! Soy, rice, wheat, sesame, corn, and peanuts are all on the list of nono's for me know. Cooking of course has become quite a challenge but I have been enjoying exploring new ways of cooking. This weeks recipe is a one pan recipe I found online. I love onepan recipes!!! keeping it easy with cleanup is essential for someone like myself is constantly on the go. Let's try this one together. 

FOR THE ONION & PEPPER MIXTURE

• 1 large onion, diced
• 1 medium red pepper, diced
• 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
• 1/2 teaspoon paprika powder
• 1/2 teaspoon onion powder (optional)
• 1/2 teaspoon cumin powder
• A pinch of dried coriander or thyme
• A generous pinch of salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

FOR THE CHICKEN

• 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives above)
• 1 teaspoon paprika
• 1/4 teaspoon cumin powder
• A pinch of salt
• 1 tablespoon olive oil

FOR ASPARAGUS

• 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
• 2 cloves garlic, finely diced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• A generous pinch of salt

• Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
• In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
• Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
• In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.