Main Dishes – Page 33 – The Pajama Chef

Crockpot Saucy Italian Chicken

November 16, 2011July 27, 2015 Sarah

I have a love-hate relationship with my crockpot. On the one hand, it is might convenient for whipping up a delicious dinner in a flash, with little to no effort on my part. On the other hand, leaving a hot appliance [yes, even on the low setting it gets h-o-t] on all day on a kitchen counter within easy reach of the cat makes me nervous. I have a fear of fire and just get concerned. Using the crockpot also seems like an easy out sometimes, since it’s not “real” cooking. But alas. Sometimes, I put my fears to rest and pull out the crockpot for, dare I say, a quick and easy dinner.

My Crockpot Saucy Italian Chicken, despite how the taste may make you believe, was not the work of hours slaving away in the kitchen, pouring over complicated recipes. Rather, it was mixing pantry ingredients, spices, herbs, and chicken in the crockpot and hoping for the best. And boy–was it the best! I didn’t exactly use a specific recipe. I had some chicken thighs that I had previously frozen that needed to be used up, so I googled “chicken thigh crockpot recipes.” Problem was, many of those recipes used things like powdered onion soup mix, Italian dressing, and/or other packaged seasoning mixes that I certainly did not keep on hand, as the recipe creator assumed everyone did.

So, I thought about the flavors I was looking for and decided to wing it. The result was a flavorful blend of Italian-seasoned chicken simmering all day in a tomato sauce with olives, peppers, and onions. Right before dinnertime, cook up some noodles or rice for serving. You’ll know it’s time to do this when the smell is just so intoxicating that it gets to you and causes you to open the lid and take a big spoonful [even though you aren’t really supposed to open the lid of a crockpot early]. At this point, the chicken will be so tender that it falls apart with the touch of a spoon. The smell alone should be enough to get the family to the dinner table, so don’t hesitate. Make this today!

Crockpot Saucy Italian Chicken
printable version

Ingredients:

28 ounce can whole tomatoes, undrained
2 tablespoons tomato paste
1/4 cup Kalamata olives, drained
1 small bell pepper, chopped
1 small onion, diced
3 cloves garlic, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried red pepper flakes
1 teaspoon dried basil
2 pounds boneless, skinless chicken thighs
prepared pasta or rice, for serving
parmesan cheese, for serving

Directions:

Place tomatoes in a large crockpot. Using a dinner knife, cut each tomato in half. Add tomato paste, olives, pepper, onion, garlic, and herbs/spices. Stir to combine. Lay chicken out evenly over tomato mixture and stir to coat. Cook for 6-8 hours on low or 3-4 hours on high. Serve over pasta or rice.

Time: maximum of 8 hours and 15 minutes [15 minutes active]

Yield: 8 generous servings.

Main Dishes, Recipes, Seafood and Fish

Thai Seared Shrimp with Tomato, Basil, and Coconut

November 14, 2011November 12, 2015 Sarah

This dish is a keeper! Full of creamy ‘n spicy [if you like it that way] goodness, this easy shrimp dish will impress anyone… 🙂
Dear Thai Seared Shrimp with Tomato, Basil, and Coconut,

How I love thee! You have taught me two very important lessons. Is it okay if I share them now? I hope so, because that is the plan.

Lesson Number 1: Good food gets a man excited for marriage.

I first made you, you delicious dish you, back in spring 2009 [how do I remember these things?] for my then-fiancé, now-husband, Ben, when I visited him before we were married. He was living in a tiny one-bedroom apartment at the time, working in Bloomington, Indiana while I was still in Athens, Ohio working with Cru [which is where we met]. I had to bring most of the ingredients with me, because what bachelor keeps limes, coconut milk, and basil around their kitchen? I did, however, hit up the grocery store for the shrimp because a 5 hour drive with seafood is not advisable. Just a little tip to start your Monday off right [you can thank me later :)]. Anyways, I had you ready when Ben came home from a long day at work and it only made him that more excited for marriage. He loved how spicy and creamy your sauce was, how tender your shrimp was, and how comforting your rice was. Sad to say, he did not love the prospect of going back to boxed dinners for the next several months before we got married. Fortunately though, that has made Ben more appreciative of good food now that we are married. Win-win! And now, when I serve you, he just smiles and grins and asks for more. So thank you, Thai Seared Shrimp with Tomato, Basil, and Coconut. You have served me well.

But that is not all. You have also taught me another vital lesson.

Lesson Number 2: Always double check with herbs. There is a big difference between dried and fresh.

Oh yes. There is a definite difference between dried and fresh herbs. Yes, yes there is. I know that now. But after I made you for the first time, I went back to Ohio and raved about you to my roommates. One of the girls ended up making it for her Bible study a few weeks later and accidentally used 1/4 cup dried basil instead of 1/4 cup fresh basil [or 1-1 1/2 tablespoons dried basil]. We spent 20 minutes straining your sauce through a fine colander, hoping and praying that the girls would not be early that week, laughing at the ridiculousness of it all. So thank you, dear dinner, for such a vital lesson, and for such a fun memory.

I believe this letter is getting long, and I am getting hungry. But again I want to say thank you, for all you have done and for your wonderful nourishment, your tantalizing aroma, and your speedy preparation time. I hope others love you as much as I.

XOXO,
Sarah

Thai Seared Shrimp with Tomato, Basil, and Coconut

Servings: 4
Time: 20 minutes
Print

from Betty Crocker

Ingredients:

1 tablespoon canola oil
1 cup sliced red onion
1/2 cup chopped green pepper
1-2 teaspoons red or green Thai curry paste [or substitute Thai chili garlic sauce]
1 pound uncooked shrimp, shells removed, devined, and peeled
14.5 ounce can fire roasted diced tomatoes [use regular diced tomatoes to tone down the spice]
1 tablespoon lime juice
2 teaspoons brown sugar, packed
1/2 cup light coconut milk
1/4 cup chopped fresh basil [Thai if possible, can also substitute 1- 1 1/2 tablespoons dried basil]
nam pla [Asian fish sauce, if desired]
hot cooked rice

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and cook for about 2 minutes or until just soft. Add curry paste and cook an additional minute. Add shrimp, tomatoes, lime juice, and brown sugar. Heat to boiling, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until shrimp are fully cooked. Slowly pour in coconut milk, basil, and a dash or two of nam pla [if desired], stirring well to incorporate. Continue to simmer until hot. Serve over rice.

Main Dishes, Pasta, Recipes

Butternut Squash Macaroni and Cheese

October 25, 2011October 29, 2015 Sarah

Think about the thickest, creamiest, cheesiest mac and cheese you’ve ever had the pleasure to indulge in. Got it in mind? Good.

Was it something like this? Anything like this? Please tell me I’m not the only one who judges mac and cheese by how close the color of the cheese sauce resembles that of the quintessential blue box.

Now, I know what you’re thinking. And let me tell you something. You absolutely have GOT to take away any preconceived notions of *gasp* butternut squash being, like, a vegetable or something like that. Vegetables aren’t creamy or cheesy or anything like that, are they? And they don’t really belong in cheesy comfort food. So, you might be wondering if I’m trying to pull the wool over your eyes here.

Well, I must confess that the humble butternut squash isn’t exactly cheese. There’s no denying that. But when roasted up in the oven, pureed, and then mixed into with some eggs, half and half, milk, cheese, and spices and poured atop some noodles, butternut squash does become quite thick, rich, and creamy. It also receives bonus points for achieving an almost artificial orange hue… albeit an all natural orange hue. Score! Makes this girl happy.

I was also happy because this slightly sweet yet wholeheartedly savory, rich mac and cheese took almost no time at all, with the exception of roasting the butternut squash [which could be done ahead of time]. That means that this delicious, hearty bite is much closer than you think! Enjoy!

Butternut Squash Macaroni and Cheese

Servings: 6-8
Time: 90 minutes/30 minutes active
Print

adapted from my recipe and Pinch of Yum

Ingredients:

1 large butternut squash
olive oil
1 cup onion, minced
salt and freshly ground black pepper
cayenne pepper
13.25 ounces small pasta [I used whole wheat shells.]
2 eggs
1/4 cup fat free half and half
1/2 cup skim milk
1 rounded teaspoon whole grain Dijon mustard
1/4 teaspoon dried sage
8 ounces Marbled Cheddar cheese, shredded
reserved pasta water
Panko bread crumbs

Directions:

Preheat oven to 400 degrees. Split the butternut squash in half and place in a large baking dish. Brush with olive oil and bake for 45-60 minutes, or until soft enough to pierce easily with a fork.

Meanwhile, begin caramelizing the onion. Heat about 1/2 tablespoon of olive oil in n a small skillet over low heat. Add onion and season with salt, freshly ground black pepper, and just a touch of cayenne pepper [or more depending on desired level of spiciness]. Stir to mix and allow to caramelize over the next 30 minutes at least for best flavor.

When the butternut squash is cooked, allow to cool briefly and then scoop out into a medium bowl and puree with an immersion blender. Alternatively, use a food processor or regular blender. Puree should yield about 3 cups.

Cook pasta to al dente according to package directions. While pasta is cooking, whisk together eggs, half and half, milk, mustard, and sage in a small bowl. When pasta is ready, drain and return to pan over low heat. Pour in egg mixture and stir together. Then, add butternut squash and stir again. Finally, fold in cheese and most of the onions, reserving a small amount for topping.

Cook for 3-4 minutes, stirring occasionally. Add extra pasta water as needed to thin out the sauce. I used about 2/3 cup. Serve immediately, topping with caramelized onions and Panko bread crumbs.

Main Dishes, Recipes, Soups

Roasted Vegetable Soup

October 10, 2011November 14, 2011 Sarah

Okay. So I’m going to forget for a few moments that it’s been in the 80s here in Indiana this week and last, and transport myself back to a time a couple weeks ago where the temperatures were barely in the low 60s and the rain was steadily pouring nearly every day. This requires a bit of willing suspension of disbelief, if you will.

Now that I’m back in those chilly early days of fall if only in my memories, I can recall a delicious soup that popped its way into my oven, onto my stove, and into my heart. A soup that requires little to no effort, sans some chopping, scooping, and measuring that yields a slightly spicy, thick, and comforting bowl of Roasted Vegetable Soup.

Now, despite my love of vegetables, I am by no means a Vegetable Soup kind of girl. Brothy soups are not for me. So when I saw this recipe pop up on my Google Reader, I was a bit skeptical. A soup just made out of vegetables? How much flavor can that really have? Sure, there are some herbs but what can they really do?

Oh, silly me. Clearly I forgot the lessons I learned with Roasted Tomato Sauce or any of the other roasted vegetable dishes I’ve shared on this ‘lil blog. Roasting vegetables makes all the difference. While cooking vegetable stovetop leaves them mushy and a little blah, roasting them brings out tons of flavor and that smooth, creamy texture that I love. This soup’s perfect for cozying up to on a cold, rainy evening, and is the best vehicle for endless bites of warm, crusty bread. Mmm, good!

I’m so glad I decided to give vegetable soup a try. What’s one food that you’re glad that you decided to try?

Roasted Vegetable Soup [from Good Cheap Eats]
printable version

Ingredients:

7 baby eggplants, halved lengthwise [about 3 1/2 cups; original used 1 large eggplant]
2 medium yellow squashes, halved lengthwise
1 medium zucchini, halved lengthwise
4 small sweet peppers [or 2 bell peppers], seeded and halved
2 large carrots, chunked
3 medium tomatoes, halved
4 large cloves garlic, peeled
1 small hot pepper [optional]
olive oil
freshly ground pepper and salt
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 bay leaf
4-6 cups chicken broth

Directions:

Preheat oven to 400 degrees. Place the vegetables–eggplant, squash, zucchini, peppers, carrots, tomatoes, garlic, and hot pepper–on a single layer on a rimmed baking sheet [or two, in my case]. Brush with a thin layer of oil and season with a generous amount of pepper and a little salt. Roast for 35-45 minutes, until tender and spotted with brown.

Add vegetables to a large stockpot, scooping pulp from eggplant, squash, and zucchini first. Add oregano, basil, and bay leaf, then pour in 4 cups chicken broth. Bring to a simmer and cook for 45 minutes or until vegetables are very tender.

Remove the bay leaf and discard. Use an immersion blender to blend soup until smooth. Alternatively, use a blender or food processor with caution since the liquid is hot. Add up to 2 more cups of broth if desired to thin. [I didn’t do this.] Serve warm with crusty bread.

Time: 1 hour 40 minutes [10 minutes active].

Yield: 5-6 servings.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

Main Dishes, Pasta, Recipes

Pumpkin, Sausage, and Spinach Lasagna

October 5, 2011October 17, 2017 Sarah

So, I’m not usually one to share a recipe the same day I make it, but today, I’ve made an exception… because pumpkin is just that good.

Behold, the glory that is Pumpkin, Sausage, and Spinach Lasagna! Or, as Ben is apt to call it, lasumpkin. But, with no offense to my handsome husband, “lasumpkin” just doesn’t sound that appetizing. In fact, it sounds a wee bit sketchy and gross. I think that’s why he chose that fine name for this dish… because he thought it would taste sketchy and gross and weird. See, the thing is, I’ve had my eye out on pumpkin lasagna recipes for over a year, since before I made this. I found several recipes floating around the internet here and here, but never really made them because they sounded too rich or just not my thing. So he’s had a year to ponder and fear the depths of “lasumpkin.” But he tried it. And liked it. For that, I am thrilled.

I’ll warn you at the outset–this is not your typical lasagna. Don’t be wary because of the pumpkin and nutmeg. This is not a dessert lasagna where fruit and chocolate hide underneath pumpkin-laden noodles. On the contrary, my Pumpkin, Sausage, and Spinach Lasagna is a fresh take on an old classic, and is most definitely a hearty, savory main course to remember.

For a fresh take on lasagna, look no further! Nary a tomato can be found in the sauce, but all other typical fixings are present–noodles, sauce, cheese, and meat. Like other savory pumpkin or squash dishes, a plethora of herbs and spices work hard to accent the chameleon-like abilities of the pumpkin puree to adapt to whatever taste palate is being summoned. The creamy sauce is further enhanced by the use of sweet Italian sausage instead of the average ground beef. The richness of the ricotta cheese is tempered by the addition of iron-rich spinach, thrown in at the eleventh hour to use up some greens on their way out. Best. decision. ever. If there’s ever a time to have a bright orange and green pasta dish, October is where it’s at! The spinach/ricotta layer reminded the husband think of spinach manacotti, which he apparently loves. Win/win for the familiarity card that got seconds of lasumpkin on the husband’s dinner plate.

So, all that being said [I must be long-winded tonight… or just excited.], I really hope you’ll give Pumpkin, Sausage, and Spinach Lasagna a try sometime in this fall season. Not only is pumpkin good for you with it’s beta-carotene, immune-boosting carotenoids, and abundant fiber and potassium, but it tastes good too–in sweet and savory dishes. So do me a favor and try it out soon. I’d love to know what you think!

Reader Question ~ Anyone else have crazy names for foods/recipes to share? Or am I alone in the land of lasumpkin?

Pumpkin, Sausage, and Spinach Lasagna [a Pajama Chef original]
printable version

Ingredients:

8 ounces lasagna noodles
16 ounces ground mild Italian sausage
1/2 cup onions, minced
3 cloves garlic, minced
29 ounces pumpkin puree
3/4 cup skim milk
1/4 cup loosely packed fresh sage, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/4 teaspoon dried oregano
pinch salt
15 ounces part skim ricotta cheese
2 cups fresh spinach, packed tight
1 egg
8 ounces Mozzarella cheese, grated
1/2-2/3 cup Parmesan cheese, grated [I didn’t measure this…]

Directions:

Begin by boiling a large pot of water and preheating the oven to 400 degrees

Then, brown sausage in a deep skillet and drain fat. Set aside and saute the onions and garlic. Then return sausage to pan and add pumpkin, milk, sage, pepper, nutmeg, and oregano. Stir together and taste, adding salt and/or more pepper if necessary. Set aside.

When water is boiling, add noodles and cook to just under al dente.

Meanwhile, pulse together ricotta, spinach, and egg in a food processor until smooth.

When noodles are ready, assemble lasagna by spreading a thin layer of sauce in the bottom of a 9×13 baking dish. Top with a third of the noodles, a third of the spinach/ricotta mixture, and a third of the Mozzarella and Parmesan cheeses. Repeat twice, finishing with a layer of sauce. [I always skimp on the sauce in the layers, preferring to have plenty to cover the dish with and ensure that noodles don’t crisp in the oven.]

Bake lasagna for 35-40 minutes or until hot. Let cool for 5 minutes before serving.

Time: 65-70 minutes [30 minutes active].

Yield: 12-14 servings [leftovers are great frozen].