Saucy Pepperoni Roasted Chicken

These saucy pepperoni roasted chicken thighs are a quick but delicious meal for a busy night. Serve them with large green salad or over pasta for a complete main course. 

We love crispy skin on roasted chicken so I was looking for a way to add in flavor without covering that gorgeous skin. One day, as I was examining the contents of my refrigerator and cupboards, this idea came to me. Tomato sauce with pepperoni, but only knee-deep so that chicken thighs can still turn a lovely golden brown. 

The chicken juices meld with the pepperoni and tomato sauce that cooks down as the liquid evaporates in the oven, making the most wonderful sauce for pasta. 

Saucy Pepperoni Roasted Chicken

I used Italian passata, which is uncooked tomato puree, but if you can’t find it in your local grocery store, by all means use regular tomato puree. Or, if you’d rather start with uncooked tomatoes, puree canned crushed tomatoes in a blender. I’ve given the weight of my chicken thighs below but if yours weighs a little more or a little less, no worries. 

Ingredients

4 chicken thighs (about 1 lb 14 oz or 850g)

2 cloves garlic

1-2 sprigs fresh oregano

2 cups or 500g Italian passata

3 1/2 oz or 100g spicy pepperoni, thinly sliced 

1 teaspoon sugar

fine sea salt

freshly ground black pepper

2 bay leaves

For garnish: fresh oregano leaves

To serve (optional): 

cooked pasta

crushed red pepper

Method

Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. 

Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. 

Remove the excess fat from the chicken thighs and lightly salt and pepper them. You can also remove the bones if desired but that’s not absolutely necessary. I didn't remove the bones but I did open the thighs up so I could rub some salt and pepper inside.

Pour the prepared tomato sauce into the pepperoni-lined baking pan.

Nestle the seasoned chicken in the sauce, skin side up. Tuck in the bay leaves. 

Roast in your preheated oven for about 40-45 minutes or until chicken thighs are golden brown and cooked through. 

Discard the bay leaves. Sprinkle on a little fresh oregano for garnish. Serve over cooked pasta, if desired. 

Enjoy!

It’s Sunday FunDay and I’m hosting with the theme “Chicken Delights.” Check out all the wonderful recipes everyone is sharing below:

• Chicken and Stuffing Bake from Palatable Pastime
• Chicken Biryani-Gujarati Style from Sneha's Recipe
• Chicken and Ramen Noodle Dump Casserole from A Day in the Life on the Farm
• Chicken Fajitas from Culinary Adventures with Camilla
• Creamy Spinach and Red Pepper Chicken from Making Miracles
• Saucy Pepperoni Roasted Chicken from Food Lust People Love
• The Best Brine for Whole Roast Chicken from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Greek Yogurt and Honey Cornbread Muffins #MuffinMonday

In Greek they call this flavor combo yiaourti me meli, or yogurt and honey. It’s delightful in these yogurt and honey cornbread muffins. 

You can make these for breakfast because, like all muffins, they come together quickly and your family can eat them warm just half an hour from when you start measuring out your ingredients. Or serve them as a snack anytime of the day. 

My mom likes to cut the muffins in half and warm them on a skillet with pats of butter but honestly, I think they are perfect just as is, especially with a cup of hot coffee or a cold glass of milk. 

Greek Yogurt and Honey Cornbread Muffins

You can use white or yellow cornmeal for the muffin batter, whichever you have on hand, but the yellow cornmeal makes prettier muffins. 

Ingredients 

1 cup or 180g cornmeal 

1 cup or 125ml all-purpose flour

1/4 cup or 50g granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup or 245g whole yogurt

2 eggs

1/2 cup or 113g butter, melted

1/2 cup or 120ml honey

 

Method

Preheat your oven to 375°F or 190°C and grease your 12-cup muffin pan or line it with paper liners.

Mix your cornmeal, flour, sugar, baking powder,  salt and baking soda into a large bowl. 

In a medium-sized bowl, whisk together your yogurt, eggs, melted butter and honey.

Pour the wet ingredients into the dry ingredients and whisk to combine.  

Divide the batter evenly between your muffin cups.

Bake the muffins in your preheated oven for about 20 minutes or until they are a nice golden brown around the edges.  Allow to cool briefly and then remove the muffins to a rack.

These are delicious warm, plain or slathered with extra butter and/or honey. They are also fun to build pyramids with. I was just about giddy that Snowmageddon 2021 and freezing temperatures had finally passed though Texas. We got off easy with just a couple of broken pipes outside so I'm not complaining.

Enjoy!

It’s Muffin Monday again! What are you baking? Check out all the lovely muffins my blogging friends are sharing: 

• Blueberry Oatmeal Muffins from Palatable Pastime
• Churro Mini Muffins from Passion Kneaded
• Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
• Double Chocolate Whole Wheat Muffins from Magical Ingredients
• Healthy(ish) Blueberry Muffins from A Day in the Life on the Farm
• Loaded Breakfast Muffins from Karen's Kitchen Stories
• Miner's Mini Muffins from Making Miracles
• Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love

 

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Baked Grits with Sausage Gravy

Melt-in-your-mouth cheesy baked grits with sausage gravy are a true southern comfort food I’m sure the whole world would enjoy. You need to try them if you haven't already! 

Grits are a down home, stick-to-your-ribs kind of breakfast. The kind of easy comfort food I crave on a brisk winter morning or when things haven’t been going my way. They can be eaten sprinkled with sugar, or enriched by cheese. But if you really want them to be special, make these baked grits with sausage gravy. They are special enough to serve up for dinner. 

Though we think of them as southern fare, grits were eaten by the indigenous people in what became the United States (even up north) long before it was visited by European explorers. The corn or maize is soaked in an alkali solution which removes the hard hull. The resulting product is called hominy which can be eaten as-is in dishes like pozole or dried and ground to become grits. 

Grits come in several varieties, but I usually buy the iron-fortified quick grits because, as long as you are making one serving, they can even be cooked in the microwave. Talk about a fast healthy breakfast! The instructions on the box say: Cook with water, but for creamier grits, use milk instead.

For my money, the milk version wins every time. Milk not only makes creamier grits but it adds nutritional value as well. Milk contains several important nutrients; a glass of milk will give you calcium, protein, iodine, potassium, phosphorus and vitamins B2 and B12. If you use water, you are missing out on all that.

Baked Grits with Sausage Gravy

Great as a make-ahead morning meal, baked grits with sausage gravy are also perfect as breakfast-for-dinner. This recipe uses milk to make creamier grits. If you are watching your calories, you can use water or half milk/half water. But they won’t be as creamy! If you don’t have ramekins, this can also be baked in one larger pan and spooned out to serve. 

Ingredients

For the baked grits:

1 teaspoon fine sea salt

1 cup or 155g uncooked quick grits

4¼ cups or 1L milk

4 oz or 113g cream cheese

2 large eggs, beaten

Butter for greasing 6 ramekins

For the sausage gravy:

1 (16 oz or 454g) package breakfast sausage (We prefer hot but you can use mild.)

¼ cup or 60ml drippings from cooked sausage

1 cup or 125g flour

3 cups or 709ml milk

Freshly ground black pepper

Cayenne

Optional for serving: minced green onion tops

Method

Bring the milk for the grits to a boil in a large pot. Add the salt and slowly pour the quick grits in stirring constantly with a whisk. 

Bring the milk back to a boil and then reduce the heat. Cook for another 8-11 minutes or until the grits have thickened, stirring constantly.

Pour the grits into a mixing bowl and leave to cool for about 10 minutes, stirring occasionally to speed the process. Add in the cold cream cheese and mix well until combined.

Preheat your oven to 350°F or 180°C and butter 6 1-cup or 240ml ramekins. Set aside. Put a full kettle of water on to boil.

Whisk the two eggs in another bowl. Add small spoons of the warm grits to the eggs, whisking briskly, until you’ve added about ⅓ of the grits to the eggs and have a lovely homogeneous mixture.

Now add the egg/grits mixture to the cream cheese/grits bowl and stir well to combine. 

Divide the grits into the prepared ramekins. I had about 4½ cups total so each ramekin got about ¾ cup of grits. Place ramekins in a 13- x 9-inch pan, and add the hot water from your kettle to the pan halfway up the sides of ramekins. Cover the pan loosely with aluminum foil.

Bake in your preheated oven for 15 minutes covered. Uncover and bake 20 minutes more or until tops begin to brown. I wanted just a little more color, so I put mine under the broiler for another few minutes but you can skip this step if you can't be bothered. 

While the baked grits are in the oven, we’ll make the sausage gravy. In a large skillet, brown the sausage meat and break it into crumbles with your spoon. Keep browning until the sausage is completely cooked and you have some lovely crunchy pieces that are quite dark.

Turn the heat off and tip the pan to one side. Push the sausage crumbles up to the high side of the pan so you can spoon most of the drippings off, leaving about ¼ cup or 4 tablespoons behind.

Sprinkling the flour into the pan a little at a time, stirring the sausage and flour around until all of the flour is incorporated. Cook over a medium heat for just a few minutes to get rid of the floury taste.

Pour in the cold milk and stir well until the flour has been dissolved.

Cook, stirring almost constantly, until the gravy thickens to your desired consistency. I like it pretty thick. You can add more milk to loosen it up if you prefer thinner gravy. Season with freshly ground black pepper and a little cayenne, if desired. 

Once the baked grits are out of the oven, you can serve them immediately in the ramekins with the sausage gravy on top, or leave the grits to cool for about 10 minutes before unmolding them to plates. Depends on how fancy you want them to look. For this dish, I broke out the rarely-seen wedding china because it has a matching gravy boat.

Sprinkle with minced green onion tops, if desired.

Enjoy! 

This week my Sunday FunDay friends are sharing some of their favorite breakfast for dinner recipes. Check them out below! Many thanks to our host, Sue of Palatable Pastime. 

• Baked Grits with Sausage Gravy from Food Lust People Love
• Breakfast at Tiffany's Burgers from Making Miracles
• Breakfast Spelt and Oats Muffins from Cook with Renu
• Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy's Cooking Adventures
• Eggplant Shakshuka from A Day in the Life on the Farm
• Famous Breakfast Burritos (copycat Lucky Boy) from Karen's Kitchen Stories
• Shrimp and Grits from Palatable Pastime
• Steamed Rawa / Semolina Balls from Sneha's Recipe
• Zege from Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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