Author Archives: Sarah

Apple Cream Chicken

6 Replies

So, you know those amazing chicken dinners that look complicated and time consuming and fancy and are definitely worthy of a special occasion? Like your husband’s birthday [two months ago]? Well, this is one of them. Except… this can be made in under 30 minutes and really isn’t that complicated at all! Score! Less time on dinner equals more time watching episode after episode of 24, more time making birthday pie for the birthday boy, and more time writing my thesis. Except wait!!! My thesis is turned in, done, submitted online, and accepted. And I am graduated! You can now call me Sarah the Pajama Chef, MLS, MA. Woohoo!

Apple Cream Chicken | The Pajama Chef

To celebrate from afar, you should totally make this chicken. It’s creamy and sweet and just so good! It comes together in a snap, and let’s face it–apple cream sauce is a much better way to serve boring ‘ole chicken. When sliced sauteed apples are added to the mix as well, it’s even better!

Apple Cream Chicken | The Pajama Chef

If you’re not a fan of sweet main dishes, then I wouldn’t recommend this recipe. But if you are… waste no time in enjoying it! I’ve made it several times over the past few years and we pretty much never have leftovers. It is that good! Enjoy! :)

Apple Cream Chicken [adapted from The Taste of Home Cookbook]
click to print

Ingredients:

  • 4 boneless skinless chicken breast halves, thinly sliced
  • 1 tablespoon olive oil
  • 1 cup apple juice
  • 1 teaspoon lemon juice
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 small apples, thinly sliced [I used a Golden Delicious and a Gala]
  • 1 tablespoon cornstarch
  • 1/2 cup fat free half and half
  • 1 1/2 teaspoons dried parsley
  • hot cooked rice

Directions:

Heat oil in a large skillet over medium-high heat, then brown chicken for 4 minutes on each side. Meanwhile, whisk together apple juice, lemon juice, rosemary, and pepper. Pour over chicken, then add apple slices to skillet.

Reduce heat to medium-low, then cover and cook for 10 minutes or until chicken is cooked through. Remove chicken and cover to keep warm.

Stir together cornstarch and half and half, then add to liquid and apples in skillet. Bring to a boil, then cook and stir for 2 minutes or until thickened. Add dried parsley, then return chicken to skillet and heat through.

Serve over hot cooked rice.

Time: 30 minutes.

Yield: 4 servings.

Linked up with Weekend Potluck.

About these ads

Granola Tips

8 Replies

So… I’ve been making granola a lot. Like, every other week. This recipe, to be exact. Cinnamon Applesauce Granola is the best stuff ever. I know I said this before, but it’s pretty low in sugar AND it’s very flavorful. Perfect for eating by the handful or in yogurt. But guess what? I’ve found a way to make it even crunchier AND chunkier. Because chunks of granola are the best thing ever!!!

My new secret granola weapon is… don’t stir it! The original recipe says to stir it once or twice while baking, but I’ve found lately that not stirring it at all (or just stirring it once halfway through the cooking time) is key for granola success. Not stirring makes almost a granola-bar like consistency of granola that you can then break apart on your own after it cools. Whoa! Duh. Why didn’t I realize this sooner? When you do this, you do have to let the granola cool completely on the baking sheet, otherwise it can be a little soft inside the chunks [from the applesauce]. :)

Chunky granola makes me so happy! [I know that sounds weird. Sorry.]

Granola Tips | The Pajama Chef

And now, for my second granola tip… you might be wondering why there are little jars of granola in front of my big tin of granola. [Some people keep a cookie jar on their counter... I keep a tin of granola.] Those, my friends, are thoroughly washed glass spice jars. Like the kind from my friend and yours, Mr. Trader Joe. These jars specifically are 2 ounces, which I have found is the perfect amount of granola for the 6 ounce cups of yogurt I buy every week at the grocery store.

If you take your breakfast or lunch with you to work or school, or just need a snack for the day, putting your granola in small glass spice jars keeps it fresh and smash-free. Sometimes when I was putting it in little plastic baggies, my granola–even the larger chunks–would get crushed by the rest of my lunch before I had the chance to eat it. This solves the problem, plus is a bit more environmentally friendly! I have quite the collection of these spice jars amassed so at the beginning of the week, I’ve started dishing up the granola for lunches for the week, ready to grab and go every night at lunch-making time. Works for me! If you don’t have a collection of glass spice jars ready now, then you can probably buy something similar at an organizing store, or just wait a few weeks until you finish a spice.

Granola Tips | The Pajama Chef

What are your granola-making tips? Recipes? I’d love to hear them below in the comments. :) Have a good Monday!

Sweet Potato and Kale Egg Bake

12 Replies

Since this week has been all about breakfast so far, why not continue the trend? For Friday, this meal is a little less sweet than the waffles and oatmeal I shared before, but less sweet does not equal less tasty. No, no, no. Sweet Potato and Kale Egg Bake is a hearty, cheesy, veggie-filled breakfast that you do NOT want to miss!

Sweet Potato and Kale Egg Bake | The Pajama Chef

This easy egg casserole can be enjoyed for breakfast, lunch, or dinner. It is just so good! I filled the classic bread-egg-milk bake with healthy kale, tangy red onions, and two kinds of potatoes! I personally thought the shredded sweet potatoes added a ton of flavor, while the roasted white potatoes  [I used Russet, but use whatever you have on hand] were a great base for all the yummy veggies. Oh! And what egg bake doesn’t get better topped with a big handful of sharp cheddar cheese? This one is no exception.

Sweet Potato and Kale Egg Bake | The Pajama Chef

We enjoyed this egg bake for dinner one night, then saved the leftovers for breakfast over the next few days. It heats up beautifully and is a great start to your day! Enjoy! :)

Sweet Potato and Kale Egg Bake [a TPC original]
click to print

Ingredients:

  • 2 large Russet potatoes, cubed
  • freshly ground black pepper
  • 3 tablespoon extra virgin olive oil, divided
  • 1/2 a large red onion, diced
  • 1/2 a bunch kale, rinsed, dried, and chopped into bite size pieces
  • 6 eggs, beaten
  • 2 cups skim milk
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces day-old bread, cubed
  • 1 large sweet potato, shredded
  • heaping 1/2 cup sharp cheddar cheese, grated

Directions:

Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray and set aside.

Place cubed Russet potatoes on a large baking sheet. Season with freshly ground black pepper, then drizzle with 2 tablespoons olive oil. Roast in oven for 30 minutes, tossing halfway through.

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and saute until soft, about 4-5 minutes. Then add kale and toss to coat with oil, then cover for 2-3 minutes and cook until wilted.

In a large bowl, gently stir together eggs, milk, seasonings, bread cubes, and sweet potato. Pour mixture into prepared pan, then add roasted potatoes. Top with onion and kale mixture, pressing into the eggs. Cover with shredded cheese and more pepper as desired.

Bake, uncovered, for 35-40 minutes or until cooked through.

Time: 75 minutes [10 minutes active].

Yield: 8-10 servings.

Maple Berry Overnight Oats

12 Replies

Now that it’s getting warmer out, I’m needing some interesting cold breakfasts. After a morning run in the heat, curling up with a hot bowl of oatmeal sounds like absolute torture! There are so many cold breakfasts that are actually good. Cereal is delicious but kinda boring, and in my opinion, things like yogurt and granola bars are only tolerable so many times before I get sick of them. They’re better for snacks or lunch, I think. Smoothies are one of my favorite breakfasts, but I just don’t want to get the blender out everyday, you know? Enter: overnight oats.

Maple Berry Overnight Oats | The Pajama Chef

I first tried overnight oats a few years ago and felt kinda ‘meh’ about them. But recently, I decided to give them another chance. I went with the amazing flavor combination of maple berry, and let me tell you… this is pretty much the best creamy, sweet, cool breakfast ever!! 

Maple Berry Overnight Oats | The Pajama Chef

Overnight oats, like the name implies, are made the night before you want to enjoy them. Oats are mixed with milk and yogurt so they get all soft and delicious. With the addition of vanilla, cinnamon, and maple syrup, along with the sweet pop of fresh berries, they just taste SO good!! I can’t wait to experiment with other kinds of berries as the summer goes on. 

Maple Berry Overnight Oats | The Pajama Chef

Enjoying them on the porch is optional, but highly recommended. :)  

Maple Berry Overnight Oats [from Tartlet Sweets]

click to print

Ingredients:

  • 1 cup old-fashioned oats
  • 1 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3 tablespoons maple syrup [or to taste]
  • 1 1/2 cups sliced berries

Directions:

In a medium bowl, stir together oats, milk, yogurt, vanilla, and cinnamon. Sweeten with maple syrup to taste. Divide between two bowls or Mason jars. Top each bowl with about 3/4 cup berries. Cover and refrigerate overnight, or about 8-12 hours. Serve with additional milk as desired.

Time: 5 minutes plus overnight.

Yield: 2 servings.