Hi Welcome to kidscookdinner.com, a site my sister Alex and I (Max),  started in 2015 to talk about healthy food, kids’ cooking, and how to help hungry people. To learn more about why we started the site and what hunger-relief charities we support, please scroll down a bit to the “About Kids Cook Dinner…Chopped Junior” page and consider donating to a hunger-relief charity.  Feeding America, a charity we support, projects that 42 million people (1 in 8), including 13 million children (1 in 6) will experience food insecurity in 2021 due to the economic impact of COVID-19, so every dollar donated helps… and that’s just in the United States.  It’s even worse worldwide so please if you are able to, think about donating to support hungry families.

I am heading to college soon, so Alex will be taking over the website, but I’m focused on learning (and remembering) simple meals to cook.  So tonight I interpreted another “sheet pan dinner” from The New York Times, “Sheet-Pan Chicken with Jammy Tomatoes and Pancetta” by Melissa Clark.   I always change things up, but maybe I made too many changes because this wasn’t as good as I thought it would be.

The ingredients are as follows:

• 1-1/2 pounds boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 10 peeled garlic cloves
• 2 tablespoons olive oil (plus a bit more for drizzling)
• 1-1/2 teaspoon fresh squeezed lemon juice
• 1 tablespoon paprika
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 pint cherry or grape tomatoes
• 2 ounces diced pancetta
• 1/4 cup fresh basil for serving.

First, preheat oven to 400 degrees.  Salt and pepper the chicken on a plate.

Smash all the garlic cloves with the side of a knife and finely mince the largest one.  Combine the minced garlic with 2 tablespoons of olive oil, lemon juice, paprika, oregano, and cumin in a medium bowl.

Pour over the chicken, mix till chicken coated, and then put the chicken on a sheet pan.

In the bowl that you mixed the garlic, lemon juice, paprika, etc. (and which is now empty) add the tomatoes and the remaining 9 smashed cloves of garlic. Salt and pepper them, drizzle with a bit of olive oil, and add to the sheet pan.

Sprinkle the pancetta on top of the tomatoes/garlic.

Put the pan in the oven and roast for 15 minutes: then toss the tomatoes/garlic/ pancetta, and roast for another 15 to 20 minutes until the chicken is cooked through and golden brown.

To plate, transfer the chicken first to the plates. Then stir the tomatoes/pancetta/ garlic (add salt and pepper if necessary) on the sheet pan and spoon it over the chicken. Top with shredded basil.  I also cooked some pasta to go with it.

OK: I have to be honest: I didn’t love this dish, and maybe it’s my fault because I added a bit more paprika than Melissa Clark recommended (I would cut it to 1/2 teaspoon), but it was definitely edible and you have to try new stuff.  But next time I’m just cooking steak and potatoes!

Welcome to kidscookdinner.com, a website I (Max) started with my sister Alex 5 years ago to talk about kids’ cooking, healthy eating, and the challenge of hunger worldwide.  To learn more about why we started the site and what hunger-relief charities we support, please scroll down a bit to the “About Us” page and consider donating to a hunger-relief charity.  Feeding America, a charity we support, projects that 42 million people (1 in 8), including 13 million children (1 in 6) will experience food insecurity in 2021 due to the economic impact of COVID-19, so every dollar donated helps.

As I prepare for college next year,  I plan on handing over complete control of this site to Alex.  However, in the meantime, I am focusing on cooking simple one-sheet or one-pan dishes, with minimal ingredients, since I know next year I won’t have the luxury of my parents’ well-equipped kitchen when I get hungry for home-cooked meals.  Because of this, a recipe in this weekend’s New York Times from Ali Slagle appealed to me.  Tonight’s dinner is largely based on her recipe for Crispy Gnocchi With Burst Tomatoes and Mozzarella.

Here are the ingredients you will need:

• 1 Tablespoon, plus more as needed, of olive oil
• 1 12-18 ounce package of either shelf-stable or refrigerated potato gnocchi
• 2 Tablespoons unsalted butter
• 1 Teaspoon storebought minced garlic  (OK to use fresh minced garlic but use 2 cloves)
• Salt and pepper
• 1-pint grape tomatoes
• 1/4 Cup thinly sliced basil leaves (optional)
• 6 Ounces of fresh mozzarella cut in 1/4 inch thick rounds

The first step is to heat the broiler with a rack 6-8 inches below the heat source. Then, in a 12-inch oven-safe saucepan (i.e. stainless steel) heat the olive oil.  Make sure the oil coats the whole surface of the pan and add the gnocchi and spread evenly.  Cover and cook for 4 minutes.

Meanwhile thinly slice the basil.

Once the gnocchi are golden brown and crispy on one side, remove from the saucepan and add the butter to the pan.

Once the butter is melted and slightly brown, add the garlic and cook for 30 seconds and then add the tomatoes and 2 tablespoons water.  Salt and pepper the mix.

Let the tomatoes cook for 5 minutes and when they start to soften, push down on them to make them burst.

Add back the gnocchi, sprinkle with most of the basil (reserve a bit for garnish), and lay the mozzarella slices on top.

Then the pan goes into the oven and broils for 1-2 minutes (until the mozzarella is melted and starting to brown). Keep an eye on the dish, as you don’t want the mozzarella to completely brown. Sprinkle your reserved basil on top and, as my mom always tells me, remember the handle of the pan is HOT.

And we are ready to eat! Delicious and truly a one-pot pasta dish: you don’t even have to boil water for the gnocchi.