Main Dishes – Page 25 – The Pajama Chef

Mexican Cornbread Pot Pie

January 9, 2013January 14, 2013 Sarah

So, when I shared my Chicken Tinga Tacos on Monday, I also mentioned that I made some pretty awesome leftovers with them. But here’s the catch: this doesn’t look like leftovers!! Score! Because, who really likes leftovers, anyways? I tolerate them, [though some are pretty tasty]… but seriously. It’s always more fun to make something new. This Mexican Cornbread Pot Pie does not resemble leftovers to me at all though. Not one bit. I mean, come on. Look at it! It’s a whole new meal, baby. Would this fool you? It’s just so beautiful! And it tastes good too. 🙂

Think spicy, juicy meat plus crisp vegetables, and flavorful black beans. That’s like, all my favorite things right there. But you know what really took this leftover makeover from tolerable to fabulous? That thick, cheesy layer of cornbread smack dab on top. Ohhh yes. I’m kind of on a cornbread kick lately. We made a batch for a party last Thursday, and it was all gone [except three sad little pieces, which I promptly ate immediately] by the time we got home, so when I was searching for dinner ideas on Friday, cornbread was my first thought. Problem was, I had used up all the honey for the cornbread the day before!! Oh man. What kind of cornbread doesn’t require honey?!? Oh, that’s right. CORNBREAD pot pie topping! Much better than regular ‘ole crust, and probably healthier for you. Or something like that.

I know this recipe isn’t original [though I proudly didn’t consult any recipe, except that off the side of the corn meal packaging]. I know my photos were taken in the waning daylight, and are not all the impressive. I know that the veggies are frozen and maybe not the most gourmet. But this is just good food, people. And I think you should try it soon! That’s all.

Enjoy! 🙂

Mexican Cornbread Pot Pie [cornbread adapted from the Kroger package of corn meal]
click to print

Ingredients:

1 cup black beans, drained and rinsed
1 cup shredded cooked chicken [I used this recipe]
2 cups frozen mixed vegetables
1 cup water
2 teaspoons taco seasoning
1/4 cup + 2 tablespoons corn meal
1/2 cup + 2 tablespoons flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 cup milk
1 egg white
2 tablespoons canola oil
1/4 cup shredded cheddar cheese

Directions:

Preheat oven to 400 degrees. Grease a 10 inch round baking dish with cooking spray.

In baking dish, combine black beans, chicken, and vegetables. In a measuring cup, mix together water and taco seasoning. Pour water over the black bean mixture.

Next, stir together corn meal, flour, sugar, and baking powder. In a separate bowl, whisk the milk with the egg white, then add oil. Fold the wet ingredients into the dry until just combined, then spoon over black bean mixture.

Top with cheese, then bake for 25-30 minutes or until cornbread is golden. Serve immediately.

Time: 45 minutes.

Yield: 5-6 servings.

Note: If you don’t have leftover shredded chicken, you could just cook up a chicken breast and shred it for this recipe, then mix in some salsa or spices for some extra flavor.

This recipe is linked up with: Weekend Potluck.

Chicken, Main Dishes, Recipes

SRC: Chicken Tinga Tacos

January 7, 2013January 5, 2017 Sarah

Whoa, it’s been awhile since I’ve done a recipe post! Since before Christmas, in fact. Between Christmas, and my little sister’s wedding[!!!], and a quick trip to Chicago with my parents and Ben for New Years’… I’ve been busy. And got sick. 😦 But now it’s back to real life… and that means plenty of recipes! To start off the new year, it seems fitting to begin with a dose of the Secret Recipe Club! We took a break in December, but I’m so happy to be back in the swing of things. I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a great community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month, my assignment was for Holly’s blog, PheMOMenon. Holly is a mom of three, and uses her blog as an outlet to “conquer [her] world, one recipe at a time.” Sounds like a good thing, if you ask me!! I had a hard time deciding which recipe to choose, because it’s no lie to say that everything I looked at sounded so amazing! If I had my act together and made this recipe in December, before I OD’d on sweets, I probably would have made these crepes or this Sugar Plum Puff Pastry. YUM. Definitely pinned.

Instead of sweets, I decided to make a flavorful, spicy taco dish as our first home-cooked meal of 2013. Holly’s Chicken Tinga Tacos are absolutely incredible, and so super easy. I had never heard of chicken tinga before, but I had a suspicion that it was something legit, so I turned to the powers of Google to learn that it is a traditional Mexican dish of shredded chicken in a tomato and chili chipotle sauce. The source of that knowledge, Muy Bueno Cookbook, is definitely a site to check out too. But back to Holly.

Normally, to make a shredded/marinated chicken dish like this, I would throw these ingredients in the crockpot to marinate and cook all day long. In fact, I’ve made many similar Mexican-inspired shredded chicken recipes that way…and they are good. But sometimes the crockpot leaves everything tasting kinda the same, if you know what I mean. Or is that just me? Regardless, there’s just something to be gained by preparing this meal on the stove.

Instead of all day like a crockpot would take, the whole meal came together in less than an hour, most of which was idle simmer time. The taco meat was smoky, juicy, and pretty much perfect. And while our first-day tacos were super, I must say the leftovers may have been even better, as these flavors got better over time. As a special bonus, I’ll be sharing one of my leftover recipes on Wednesday… so be sure to come back for Mexican Cornbread Pot Pie. It is so good! Enjoy!

Chicken Tinga Tacos

Servings: 6-8
Time: 60 minutes
Print

from PheMOMenon as appearing on Smart Balance’s blogger recipe contest on Facebook

Ingredients:

2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 cup chipotle salsa or 2 chipotles in adobo, pureed with a 6 ounce can tomato paste
1 cup low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts [Holly used thighs]
tortillas
lettuce, cheese, sour cream, salsa, pico de gallo, guacamole, etc. for serving as desired

Directions:

Melt butter in a large skillet or dutch oven set over medium heat. Then add onions and garlic, and season with black pepper before cooking until soft, about 5-6 minutes. Next, reduce heat to low and add salsa and chicken broth. Simmer for 10 minutes, then add chicken to the pan.

Spoon salsa mixture completely over the chicken, then cover pan with a lid. Simmer, covered, for 35 minutes or until chicken can be easily shredded with a fork.

Shred the chicken in the sauce with two forks, then simmer for another 5 minutes. Serve in warmed tortillas with toppings of your choice.

Be sure to check out the other fabulous recipes posted today [click below] for this week’s SRC reveal. Have a great day!

This recipe is also linked up with: Weekend Potluck.

Main Dishes, Recipes, Sandwiches and Wraps

Mushroom Egg Salad

November 30, 2012November 30, 2012 Sarah

So, it’s been a long time since I’ve posted any recipes for a no-heat lunch and/or a 10 Minute Lunch. Sad day. Lately when I’ve been on campus, I’ve been eating a lot of PB&Js and soup for lunch, usually leftovers that I’ve stashed in the freezer. On the couple days a week that I work from home, my lunches have as of late have consisted of things like a giant bowl of popcorn, smoothies, and cereal. Healthy and complete meals, I know. But such is life. And thesis writing. However, I did recently put a new spin on egg salad… just as a little experiment since I had some mushrooms to use up. I wasn’t sure how the final product would turn out, but it was just so good that I had to share!

While I know that egg salad isn’t going to win any beauty contests, adding some extras to a traditional salad definitely ups the taste value!! My mushroom egg salad includes a savory blend of sautéed mushrooms and caramelized onions to add some unexpected heartiness to lunch. Though this egg salad is a bit more involved than most, it is definitely worth it. You can sauté the mushrooms and caramelize the onions while fixing dinner at night, and then throw the rest of the salad together afterwards… leaving you a gourmet lunch ready for the next day! Win win! I seasoned this egg salad with a little fresh and tangy lemon and dill and let me tell you… it was so good. I couldn’t just stop at one sandwich and I bet you won’t either! Hope you enjoy!

Mushroom Egg Salad [adapted from Let’s Eat!]
click to print

Ingredients:

1/2 cup yellow onion, diced
4-5 small baby bella mushrooms, cleaned and thinly sliced
1 1/2 tablespoons extra virgin olive oil, divided
3 hardboiled eggs, chopped
~1 tablespoon mayonnaise
1 teaspoon whole grain dijon mustard
1 teaspoon lemon juice
zest of 1/4 lemon
1/4-1/2 teaspoon dried dill
freshly ground black pepper
bread, spinach/lettuce, tomato for serving

Directions:

In a small skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the onions, season with pepper, and cook, stirring often until onions begin to soften, about 3 minutes. Then reduce heat to low and cook for 10-12 minutes or until lightly caramelized. Stir occasionally during the process, but for the most part they can be left alone. Remove from skillet when done and place in a medium bowl to cool.

Next, add remaining 1/2 tablespoon extra virgin olive oil to skillet set over medium heat. Add mushrooms and sauté until golden, stirring often, about 7-9 minutes. Remove from skillet and place in bowl with onions.

Add eggs to mushrooms and onions, then prepare dressing. In a small bowl, whisk together mayonnaise, mustard, lemon juice, lemon zest, and 1/4 teaspoon dill.

Pour dressing over egg mixture and toss to coat, then taste and add more dill and/or ground pepper as desired. If more dressing is needed, thin with extra mayonnaise or lemon juice.

Serve on bread with spinach and tomato as garnishes.

Time: 30 minutes.

Yield: 2 sandwiches.

Note: Can easily be doubled, tripled, etc.

Main Dishes, Recipes, Turkey

Teriyaki Meatball Bowls

November 28, 2012November 29, 2012 Sarah

I’ve said before that I don’t really repeat recipes… but it seems like I have so so many one and done meals or desserts or whatever. The exception, of course, is tried and true family recipes that I grew up on or that Ben adores. Repeating recipes is boring. Usually I’m just game to try a new variety of soup, chili, pasta, chicken, brownie, cake, or pie. You get the idea. It’s not like I intend to have so many one and done recipes, because everything I blog about is something I’ve made and loved–otherwise, why would I share it? But these Teriyaki Meatballs Bowls? They are most certainly not a one and done recipe.

Beth posted the recipe at the end of January, and I can think of no less than three, maybe four, occasions over the past months that I’ve made this awesome dish for dinner. Sometimes it’s been just for us to enjoy; other times, I’ve made them for new baby meals for friends. This meal is great for entertaining or for new baby/sympathy/etc. meals [so I’ve heard] because it’s hearty and filling, but still sort of light… a good alternative to the typically heavy, cheesy meals people love to serve and give away. Those are good too, of course, and I love them, but sometimes you just need something different. Something more complex.

And complex this teriyaki sauce is! It’s sweet and salty, with rich overtones of ginger and garlic. You can practically eat it with a spoon! Don’t be scared of making what’s normally a bottled sauce–it comes together in a flash, while the meatballs are cooking, so no panicking about making a sauce and cooking meatballs and making rice. We’re all about using multiple appliances for less stress here. 🙂

Though I love how the homemade teriyaki sauce coats the meatball [that is the emphasis of this dish, after all], my absolute favorite bites of this meal are the last ones at the bottom of the bowl. Here, if you’ve added enough sauce, the rice is absolutely saturated with rich teriyaki goodness! Nothing could be better. Homemade teriyaki is where it’s at! If you don’t agree, well… haters gonna hate. That’s all there is to it. Though I do always want for you to try the recipes I post, this is one you really should try because it’s absolutely incredible. One tip though: use low sodium soy sauce. That will be salty enough–I promise. 🙂 Enjoy!

Teriyaki Meatball Bowls [from Budget Bytes]

click to print

Ingredients:

for meatballs

1 pound ground meat [I’ve used ground turkey most often, but also ground beef, and the original recipe calls for ground pork.]
1 egg
1/2 cup bread crumbs
2 cloves garlic, minced
2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
1/2 teaspoon soy sauce
2 green onions, minced [green and white parts]
freshly ground black pepper

for teriyaki glaze

1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tablespoon toasted sesame oil
2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
2 tablespoons corn starch
1 tablespoon sesame seeds

for serving

hot cooked rice
minced green onions

Directions:

Preheat oven to 400 degrees. Line a large rimmed baking sheet or glass baking dish with foil.

In a large bowl, add ground turkey, egg, bread crumbs, ginger, soy sauce, onions, and some freshly ground black pepper. Use your hands to massage ingredients together, then roll into tablespoon-sized balls, placing on prepared pan.

Bake for 35-40 minutes or until golden brown.

Meanwhile, begin making teriyaki glaze. In a saucepan set over low heat, combine soy sauce, brown sugar, water, oil, and ginger. Stir until brown sugar dissolves. At this point, you can also start preparing the rice, if you haven’t already.

Next, dissolve the cornstarch in a small amount of water–just enough to be pourable. Add to the saucepan, then turn heat to medium-high. Cook unti thick, stirring occasionally. When glaze has thickened, add sesame seeds.

By this point, meatballs should be about done. Remove from baking sheet and degrease if needed, then add to the glaze, tossing gently to coat. Serve meatballs over rice with extra sauce and green onions. Enjoy!

Time: 45 minutes.

Yield: 4 servings.

Main Dishes, Pork, Recipes

Pork, Apple, and Ginger Stir-Fry

November 14, 2012November 18, 2015 Sarah

So, on Monday, I shared the fabulous recipe I use for Carnitas. It makes more than any couple or family could reasonably eat for one meal, or even for one meal plus leftovers. Seriously, this makes a ton. Thank goodness it’s so tasty!! But you know what I think possibly could be tastier?

If you guessed Pork, Apple, and Ginger Stir-Fry, then you would just so happen to be RIGHT! [Bet you didn’t see that one coming from a mile away, huh?]

I usually shy away from combining various ethnic-type foods in a single dish. Habit, I suppose. But this meal takes a bit of Mexican food [carnitas] and adds in a bit of Asian food/preparation methods to come up with something really special. To add to the culture confusion, the combo of pork and apples is classic Americana [yes?]. Hold that thought. Just googled it… and apparently pork and apples is a classic dish for many of European descent, including the British and the Danes. Who knew?

Regardless of heritage, blending traditional flavors of many cultures in a stir-fry may seem a bit weird, but give it a chance. The sauce alone–sweet, salty, deep–is worth giving this recipe a shot. The way it coats the tender, tender pork and the substantial veggies… oh man! You will want to drink it with a spoon, I tell ya! And just wait til you get a bite with some fresh ginger. Absolutely amazing! Since the ginger is grated, it’s not too intense of an experience, but it does make an ordinary leftover-remake dinner a pretty awesome meal of its own. Enjoy!

Pork, Apple, and Ginger Stir-Fry

Servings: 4
Time: 20 minutes
Print

adapted from allrecipes.com

Ingredients:

2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup unsweetened applesauce
1 pound cooked shredded pork [leftover Carnitas]
1 1/2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon grated fresh ginger root
2 cloves garlic, minced
1 cup onion, diced
4 cups vegetables [I used half carrots and half lima beans]
hot cooked rice, to serve

Directions:

Preheat wok or large skillet set over medium heat.

In a small bowl, whisk together hoisin sauce, brown sugar, soy sauce, and applesauce. Set sauce aside.

In another bowl, toss together pork and cornstarch. Set aside.

Add oil to wok, then add ginger, garlic, and onion and saute until soft. Then add vegetables and cook until tender. Add pork and sauce and stir to combine. Cook until hot, then serve over rice.