3 Simple and Quick Sheet Pan Supper Recipes: Jambalaya, Drumstick-Quinoa, Buddha Bowls + Video

3 Amazingly Simple Sheet Pan Suppers

(Family Features) At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

All About Onions

Knowing how to buy and store onions can make them true superstars in your kitchen. Growers and shippers of the National Onion Association and Idaho-Eastern Oregon Onion Committee offer these tips:


When shopping, buy onions with dry outer skins, free of spots or blemishes. The onion should be firm and have no scent. Avoid bulbs that have begun to sprout.

Yellow, red and white onions are available year-round from
producers in the United States.

Seasonal differences like flavor and texture are noticeable and highlighted during these time frames:

Fall and winter onions (available August-April ) have multiple layers of thick, paper-like layers of skin. Known for their mild to pungent flavor profile, these varieties can be eaten raw, and are ideal for roasting, caramelizing, grilling and frying because they have less water content.

Spring and summer onions (available March-August) have thin, often transparent skins and are typically sweeter and milder than fall and winter varieties. Due to their high water content and mild flavor, they are best used for raw, pickled, lightly cooked or grilled dishes.


Store onions in a cool, dry, well-ventilated place, not the refrigerator. Do not store whole, unpeeled onions in plastic bags. Lack of air movement reduces storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

For more tasty recipes to make supper a cinch, visit onions-usa.org and usaonions.com.

Spicy Sheet Pan Roasted Jambalaya

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 1          large yellow onion, diced
  • 1/2       large green bell pepper, diced
  • 1/2       large yellow bell pepper, diced
  • 1/2       large red bell pepper, diced
  • 3          stalks celery, sliced or diced
  • 2          garlic cloves, minced
  • 1-2       jalapenos, seeded and diced
  • 1          pint cherry tomatoes
  • 3          tablespoons olive oil, divided
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          link (13.5 ounces) Andouille sausage, sliced
  • 1          pound large shrimp, peeled and deveined
  • 1          tablespoon Cajun seasoning blend
  • linguine noodles, cooked according to package directions
  • 1-2       lemons, sliced in thin wedges
  • 2          green onions, sliced
  • fresh chopped parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.
  4. Toss shrimp with Cajun seasoning and prepare linguine noodles.
  5. When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.
  6. Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.

Easy Drumstick-Quinoa Sheet Pan Supper

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 8-10     chicken legs
  • 1          fennel bulb
  • 1          large yellow onion, sliced
  • 1          large red onion, sliced
  • 2          garlic cloves, sliced
  • 3          medium-sized potatoes, cubed
  • 1          orange (1/4 cup juice and zest)
  • 1/4       teaspoon thyme, dried
  • 2          tablespoons olive oil
  • 1          teaspoon sea salt
  • 1/2       teaspoon black pepper
  • 2          tablespoons fresh chopped parsley
  • orange rind curls
  • brown rice, cooked according to package directions
  • quinoa, cooked according to package directions
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.
  4. In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.
  5. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.
  6. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Sheet Pan-Style Buddha Bowls

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
  • 2          yellow onions, peeled and cut into 1/2-inch wedges
  • 1/2       head of red or purple cabbage, cut into wedges
  • 2          red potatoes, cut into 1/2-inch wedges
  • 1          small butternut squash, peeled and 1/2-inch diced
  • 1          pound Brussels sprouts, halved
  • extra-virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 1/2    cups quinoa, cooked according to package directions
Tahini sauce:
  • 1          tablespoon tahini
  • 1/2       lemon, juiced
  • 1          teaspoon Dijon mustard
  • 1/2-1    teaspoon maple syrup
  • 2          avocados, peeled and sliced
  • fresh parsley
  1. Heat oven to 400° F.
  2. Line 13-by-18-inch sheet pan with parchment paper.
  3. Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.
  4. While vegetables roast, cook quinoa.
  5. To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.
  6. To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

National Onion Association and Idaho-Eastern Oregon Onion Committee

The Koss Sauce Story: Meat Flavoring Hand Crafted With Love

The Koss Sauce Story - More Than A BBQ Sauce

For John and Diana Koss, their meat flavoring sauce actually began as a joke.  You see, John and Diana love to cook and grill great tasting food.  For many years, they "catered" countless functions for family and friends, such as weddings and anniversaries.

Diana said they we were often asked for their business card and they would simply reply, "we just do this for fun."

John always made his own flavored cooking sauce when smoking meats.  One day, while making a batch of his now infamous meat flavoring sauce, John simply wrote "Koss Sauce" on the container.

It was an instant hit with family and friends!

   About one year ago, John and Diana began discussing taking their love for cooking from a weekend hobby to a full time occupation.  Like many other entrepreneurs,  John and Diana both had 9-5 jobs, and they were not happy.

John and Diana wanted to enjoy each day, work from our home, and earn an income doing what they love.  They simply wanted to spend more time with their family, while at the same time creating a business legacy that they could pass down to their children.

In essence, John and Diana are chasing the american dream that unfortunately remains a dream for most.

Without wasting another day, John and Diana started making their dream a reality.  First, they applied for a LLC.  Next, they went to their local county office to begin the business zoning permit process.  This eventually lead to a kitchen inspection on August 29th, 2017.

During this process, countless phone calls with questions to local officials were made.  Along with the phone calls and questions came sleepless nights with John and Diana wondering if they were making the right decision.

Diana attributes taking this jump into the entrepreneurial world with their deep faith in God, and many prayers.  With each prayer John and Diana made, a door was opened.  Answered prayers guided them, and let John and Diana know this was the correct path along their business journey.

While paperwork was being filed over the course of several months, John and Diana handed out several samples of their meat sauce to coworkers and neighbors.

Things were looking great; they were getting rave reviews!

Diana said they actually started with a different meat sauce.  The meat sauce they are currently producing is a second generation meat sauce, and people have just fell in love with it.

The current Koss Sauce blend is a versatile meat flavoring sauce.  Not only does the sauce compliment meat, it raises the meat to another level.

John and Diana have used their sauce as a key ingredient in meatloaf and shish kabobs.  They use it as a spread on paninis, and mac and cheese.

Koss Sauce makes a delicious addition to various dipping sauces.  One of Diana's friends actually used it with curly fries, and another friend dipped their chips in it.

Diana is using it today as part of a gravy for a pot roast she will be making for dinner.

With its unique combination of peppers and flavor-filled additives, it's clear that Koss Sauce is a "must-have" for your meat grilling and cooking adventures!  Simply put, Koss Sauce will blend beautifully with the flavor of your favorite meats such as grilled chicken, smoked meats, pork, steak and so much more.

John and Diana live in rural Louisa, Virginia.  They own nine acres and enjoy gardening, hunting, grilling, and most of all, spending time with their family.

They have 4 children, 5 grandchildren (number 6 is on the way), and many family and friends who have been an ever present support group to John and Diana.
Diana finds it hard to believe that on October 16th, 2017, they will begin to sell their sauce nationally via their website Koss Sauce and through various retail outlets.

Not only can you learn more about Koss Sauce on their website, you can also find a great selection of unique recipe ideas using Koss Sauce such as: Tex Mex Lasagna, Grilled BBQ Bacon Pizza, and 6 Hour Slow Smoked Pork Ribs.

In closing, John and Diana would love to connect with you.  They can be reached through the following social media outlets:

Koss Sauce on Facebook

Koss Sauce on Twitter

Koss Sauce on Pintrest

Koss Sauce on Instagram

Koss Sauce on YouTube

Recipe Journey would love to share your own food or travel related story.  Please contact Jon at: recipejourney @ gmail.com to get in touch and start a conversation today.

3 Simple and Quick Sheet Pan Supper Recipes: Jambalaya, Drumstick-Quinoa, Buddha Bowls + Video

3 Amazingly Simple Sheet Pan Suppers (Family Features) At times, spending hours in the kitchen can be a rela...