Wednesdays with Trish the Dish!

Happy August!  Cooler temps, Fall festivals and Football season are just around the corner!  I welcome them now!  It hasn’t been that hot of a Summer but we were plagued with a lot of rain early on and then the humidity hit us hard!  We are having a nice dry spell now and you can feel a hint of Fall in the air.  It’s marvelous! We are back in the mix of school.  I was a little nervous (Well A lot!) watching Kinsey get on the school bus yesterday but she did great!  I think I reminded Avery ten times to take care of her!  They both had a great day and zonked out early last night.  This is going to be a great year!

This past weekend was crazy busy…Back to school haircuts, new clothes for school and Avery Finally got to have her lemonade stand.  It was a success and I’m quite proud of her entrepreneurial spirit!  Stay tuned for future stands!  I worked the Bolton Farmers Market on Sunday and sold out of all my bread, brownies and a lot of fudge!  Thanks to all who came out to support this new market.  I hope to be back there on Sunday. Stay tuned for details.

Did y’all see my second Ghirardelli S’more entry on Sunday evening!?!  It was made up of Candied Jalapenos (peppers from my garden), Toasted Marshmellow, Graham Cracker and a Dark Chocolate Raspberry Square.  It was hot, sweet and quite tasty!  I’m patiently waiting for Ghirardelli to take notice of my fine work!  Next week’s entry will be made with an essence of meat!  That’s all I’ll say!  I also tried out Handle the Heat’s Fudge Brownies.  They are good but I’m a little bias to my recipe.  🙂

This month I’m focused on easy and delicious dinners! (We’ll throw some healthy in there too!)  It’s all about balance right!  Life is so busy and school starting now adds an extra layer of chaos!  Just wait until the Fall activities start! This week’s feature is Roasted Veggies on a Pan (protein optional).  I found this seasoning mix that tastes amazing on everything. My girls love this dinner and I typically add Chicken sausage, Turkey Sausage or Chicken to the pan.  It’s a quick prep!  Chop up the veggies, make the spice mix, foil and spray a 12×18 (rough size) inch pan, combine the veggies and spices, pour on to tray and roast. Easy Easy Easy!  I made this for my girlfriends and my pan included Broccoli, Red Potatoes, Mushrooms, Okra and Squash as well as Chicken Thighs.  (Mix and match any veggies!)  I baked them at 400 degrees for about half an hour until the veggies were tender (maybe a little less if no meat) and the chicken reached 165 degrees. It was delicious!  Give it a try and let me know what you think!

Print Recipe
Meal on a Pan!
Veggies *See Note Below
Spice Mix
Veggies *See Note Below
Spice Mix
  1. Preheat oven to 400 degrees. Foil a 12x18 inch pan and spray with Pam.
  2. Wash vegetables. Place mushrooms in a large bowl. Chop up Broccoli, Potatoes and Squash and place in bowl. Cut stems off end of okra then toss them in the bowl. Set aside.
  3. Combine olive oil and spices. Mix Well. Pour mixture over the vegetables and combine. (I usually wear gloves and use my hands to mix up the veggies but two large spoons work well too!) Spread vegetables evenly onto pan. (If adding a protein**, place them on the pan now with the veggies. Season them with a little salt, pepper and oregano, if desired) Roast for about 30 minutes or until vegetables are tender and meat reaches the proper internal temperature***. Halfway through roasting, take a spatula and move the veggies around and flip the meat. Serve immediately and Enjoy!
Recipe Notes

*Above veggies are what I used last time.  Choose five of your liking!  Other good options are green beans, peppers (any color), zucchini, onions, tomatoes, etc...!

**If I add meat, I'll use 4-6 chicken cutlets or thighs or about 6 links of sausage.

***Sausage - 165 degrees for chicken and turkey,   Chicken - 165 degrees

Adapted from

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