Salads – The Pajama Chef

Awesome Kale Salad

August 2, 2016August 1, 2016 Sarah

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness. 🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too. 🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

Servings: 4
Time: 30 minutes
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Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too 🙂

Ingredients:

1 bunch kale
extra virgin olive oil
juice of 1 lemon
salt and freshly ground pepper
1/2 tablespoon honey, if desired
1 teaspoon whole grain dijon mustard, if desired
4 medium potatoes – 1 per person
chili powder
dried oregano
garlic powder
8 eggs – 2 per person
optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!

Main Dishes, Recipes, Salads

Chopped Thai Chicken Salad

January 11, 2016January 2, 2016 Sarah

Chopped salads are my favorite salads… they’re just so fun to eat! This version combines chicken, cabbage, carrots, and mango but the peanut butter based dressing takes the cake by far! 🙂

Thai Chopped Salad: a hearty winter salad everyone will love!

Salad in January? So cliched, I know. Especially since last week with that Amish Cheeseburger Soup I talked about how we didn’t need to just ‘eat healthy’ in January. Ummm, right. 🙂 But still, I stand by what I say… and salads are definitely part of our normal meals. Normally, our salads are pretty standard: romaine/spring mix/spinach, carrots, peppers, cucumber, maybe tomatoes or mushrooms or something else based on what’s in season. Dressing, yes… croutons, cheese… maybe. But never anything too exciting, unless I make a salad for our main course. Then, it is GOOD STUFF! And this salad is good stuff. 🙂

Thai Chopped Salad: a hearty winter salad everyone will love!

Every bit of this salad is incredible, and it’s perfect for the winter since it’s so hearty and filling, and isn’t your typical bunny rabbit salad fare. 🙂 This salad is basic and fancy all at once, with a basic chicken-cabbage-carrot mixture dressed up with mango, cilantro, green onions, and peanuts. But the best part of this salad by far is the peanut butter-based dressing… it’s just SO flavorful, tangy, and fantastic. The salad easily serves four, so what we do is divide everything in half and eat half for dinner, and save half for lunch the next day. Leftovers will do okay in the fridge for the next day, but for best results combine the salad and dressing immediately before serving–hence dividing everything in half before serving. Hope you enjoy it as much as we do!

one year ago: Southwest Veggie + Taco Rice Casserole
two years ago: Oreo Ice Cream Pie
three years ago: Lemon Cranberry Muffins
four years ago: Spaghetti and “Meat” Balls
five years ago: Caramelized Onion Dip

Chopped Thai Chicken Salad

Servings: 4
Time: 20 minutes
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from Pinch of Yum

Ingredients:

for the salad

2 cups cooked and shredded chicken [I used some from a chicken we roasted earlier in the week, but a rotisserie chicken would be great too!]
3 cups shredded cabbage [I’ve used green, red, and a combination]
1 1/2 cups shredded carrot [about 3-4 medium]
1 1/2 cups chopped mango [or green papaya if you can find it]
1/2 cup cilantro, chopped
1/2 cup green onions, chopped [about 1/2 a bunch]
1/2 cup peanuts, chopped

for the dressing

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or sugar
1 tablespoon lime juice
1 tablespoon canola oil
1/2 teaspoon fish sauce
2 cloves garlic, minced
pinch of cayenne
1/4 cup peanut butter [natural works great–just microwave for 10-15 seconds to melt a little if it’s too hard to combine]
1/4 cup water

Directions:

Combine chicken, cabbage, carrots, mango, cilantro, and green onions in a large bowl. Toss to combine, then stick in the fridge while you prepare the dressing.

In a small bowl, whisk together soy sauce, vinegar, honey, lime juice, oil, fish sauce, garlic, and cayenne. Add peanut butter and water and whisk again until smooth.

When ready to serve, pour half of the dressing over the salad, then sprinkle with the chopped peanuts. Add more dressing to taste, or save for later–the dressing will keep in the fridge for up to a week. Leftovers will be okay in the fridge for the next day, but for best results combine the salad and dressing immediately before serving.

Enjoy!

Appetizers, Main Dishes, Recipes, Salads

#HotSummerEats: Cherry Chipotle Chicken Salad with Cherry Lime Salsa

June 3, 2015June 2, 2015 Sarah

Inspired by your favorite summer drink, this tangy sweet ‘n savory Cherry Lime Salsa is phenomenal with tortilla chips or atop a crunchy chicken salad. Salads in summer just taste better. Fresh ingredients, lots of textures, veggies, fruit… what’s not to love? This is a new favorite!

Cherry Limeade is the quintessential summer drink, isn’t it? Whether you have a Sonic nearby or not, it just sounds like summer! Cherries, limes, sugar… mmm. This fantastic summer salad/salsa combo is inspired by the refreshing beverage and I’m sure you’re going to love it! Before I tell you all about it, can I let you in on a little secret? I don’t think I’ve ever had a whole Cherry Limeade of my own! Seriously. I think I just steal sips from Ben’s. 🙂 But that’s okay, this salsa MORE than makes up for it. The salsa is incredibly simple–only three ingredients. Cherries, a lime, and some Cherry Chipotle Not Ketchup. “No’chup” as Ben calls it is fantastic. I’ve been able to try a few flavors, and this one is amazing. It’s sweet and smoky with a hint of spice. Thanks, Erika, for your sponsorship! The salsa is sweet, smoky, and tangy all at once. I was sampling it with tortilla chips when I had a flashback to this BBQ chicken salad I made every other week last summer and decided to shake it up with some cherry chipotle flavors.

The combination of crisp romaine, crunchy corn, and sweet tomatoes is awesome on its own. But add in that Cherry Lime Salsa and some chicken tossed in more of the Cherry Chipotle Not Ketchup and you have a masterpiece! Admittedly, this salad is simple but it is very tasty and looks fancy to impress your friends and family. You can purchase Not Ketchup online or in select stores in CA, MI, and a few other states, but in a pinch I think you could get some of the same flavors with cherry jam and chipotle peppers. [Not Ketchup is awesome and I’d purchase it on my own for sure but I always like to give people options, ya know?!] This salad is full of all things delicious and I’m excited to eat the leftovers for lunch today!

By the way, making this salsa was made a zillion times easier with the help of a cherry pitter. I received one as part of #HotSummerEats from Casabella and it’s quite easy to use. I highly recommend it and can’t wait to use it to make my first cherry pie later this summer. Thanks for the gift! 🙂 You can win one and some great other prizes as part of #HotSummerEats this week. Go here for the giveaway! Good luck!

one year ago: Dark Chocolate Double Coconut Macaroons
two years ago: Blueberry Burgers

Cherry Chipotle Chicken Salad with Cherry Lime Salsa

Servings: 4
Time: 15 minutes
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Ingredients:

for salsa

1/2 pound cherries [approximately 1 1/2 cups]
1 lime, zested and juiced
3-4 tablespoons Cherry Chipotle Not Ketchup

for salad

2 cups cooked, shredded chicken
3/4 cup Cherry Chipotle Not Ketchup
1 medium head romaine lettuce, torn
1 cup corn [frozen or sliced off the cob]
1 cup cherry tomatoes, sliced
crushed tortilla chips, for topping

Directions:

Wash and pit cherries, then slice into quarters and place in a bowl. Stir in zest and juice from 1 lime, then add 3 tablespoons Cherry Chipotle Not Ketchup. Taste and add another tablespoon or so if desired. Set aside while preparing salad.

In a small bowl, stir together cooked, shredded chicken and Cherry Chipotle Not Ketchup. Heat on the stove or in the microwave until warm. Divide lettuce, corn, and tomatoes between four plates or large bowls. Top with chicken, cherry lime salsa, and crushed tortilla chips. Enjoy!

For more delicious #HotSummerEats recipes, check out the link below!

Disclaimer: Thank you to Not Ketchup and Casabella for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check Not Ketchup out on Facebook, Twitter, Instagram, Google+, and Pinterest for more information on their products. You can also find Casabella on Twitter and Facebook to learn more.

Main Dishes, Recipes, Salads, Sides, Vegetables

SRC: Green Goddess Dressing

May 17, 2015December 14, 2015 Sarah

A creamy, tangy dressing filled with lots of fresh herbs and onions… green goddess dressing is divine!

Hello, friends! What a week! We just moved and are getting settled in our new home. But I couldn’t miss out on the Secret Recipe Club this month so I made my recipe wayyy in advance. So unlike me. 🙂 This month I was given Jenna’s blog, The Painted Apron. Jenna is a lovely woman who gets to divide her time between Birmingham and Orange Beach, Alabama. She loves her family [just browse her blog for adorable grandkid photos! Awww.], football, and hospitality. My husband was very sad to learn that she’s an Alabama fan and wants to say GO BUCKS! OH! He’s a major Ohio State fan and is still basking in the glow of Big Ten > SEC victory in the National Championship last January.

All that aside, it was so fun to check out Jenna’s blog this month. Some of the recipes that caught my eye included: Creamy Corn Dip, Cranberry Salsa [must make at Christmas!], Cinnamon Roll & Sausage Breakfast Pudding [this would be an awesome dish to make while on vacation… we always stay in condos so low-prep recipes are great!], Apple Pear and Walnut Gorgonzola Galette, and Savory Apple Pie Quesadilla. I must have been in a fall mood when I browsed her blog, but I eventually settled on this great salad dressing. I know I’ll be able to enjoy it all summer long!

I’ve heard of Green Goddess Dressing before, but don’t really think I’ve ever had it before. Apparently it was concocted in the 1920s in San Francisco as part of a movie celebration. Fun! Truly, it reminds me of a more sophisticated version of ranch dressing. Creamy, herby, and tangy, this dressing is a fun creamy topping for salad. Traditionally, this dressing is made with sour cream and mayonnaise, but this time I used greek yogurt instead of sour cream because I had it on hand. We have enjoyed this dressing for the past two weeks on any and every salad we can find… but the first time, it was fabulous on a salad made up of red leaf lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs. No matter how you serve it, I’m sure you’ll enjoy it as much as we did! Thanks, Jenna, for a great recipe. 🙂

one year ago: Tropical Cake Mix Cookies
two years ago: Sweet Potato and Kale Egg Bake
three years ago: Reese’s Blondie Pie
four years ago: Sweet Potato Waffles

Green Goddess Dressing

Servings: 1.5 cups
Time: 5 minutes
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from The Painted Apron

Ingredients:

1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream
1/4 cup chopped basil [or basil paste from Gourmet Garden]
1/4 cup chopped parsley [or parsley paste from Gourmet Garden]
1 tablespoon anchovy paste
4 tablespoons lemon juice [from about 2 lemons]
1 clove garlic, minced
crudites or salad, for serving

Directions:

Combine all ingredients in a jar or small bowl, then process with an immersion blender until smooth. Serve as a dressing or dip. I enjoyed my dressing with this Asparagus and Chickpea Salad from A Nutritionist Eats [ingredients: red or butter lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs].

Dressing keeps well in the fridge for about a week. Enjoy!

Check out all the other delicious recipes made by my friends in the Secret Recipe Club this month!

Main Dishes, Recipes, Reviews, Salads, Sides, Vegetables

#TripleSBites: Caesar Salad with Fried Chickpeas

February 2, 2015February 2, 2015 Sarah

This caesar salad, made with tender spring mix and hearty kale, is full of flavor and spice! A perfect starter to any meal.

Welcome to #TripleSBites! For the next week, I’ll be sharing some fun, romantic recipes. Now, my definition of romantic might be a little nontraditional, but my husband LOVED every recipe I’m sharing so that works for me. 🙂 For more details about this week, and to enter the giveaway, go here now!

To start things off, I thought I’d share a salad. Salads have a reputation of being a boring way to eat veggies, especially if they are just a side salad. They don’t have to be boring though! I think it’s all in the toppings and dressing! To set the stage for this caesar salad, I made a fresh dressing that is just out of this world… just lemon juice, dijon mustard, garlic, olive oil, and some seasoning. Simple and fresh, just how I like it. [The recipe is from Melissa D’Arabian’s new cookbook so you know it has to be good!!] After tossing the dressing with my greens of choice [this time, spring mix and kale], I added the star of the show: fried chickpeas. [And gigantic shreds of parmesan cheese. Ben was in charge of that, haha. :)]

Now, for these fried chickpeas I used one of our sponsor products: Acala Farms Chili Cumin Oil. This oil is awesome! It’s an infused cottonseed oil and is slightly spicy, so it gives a great flavor to those chickpeas as you fry them up in a skillet. I also seasoned them with dried parsley so they’d look a little prettier and to cut that spice a bit. Acala Farms also sent me a Cilantro Oil to try and I can’t wait to play around with that! If you don’t have time to fry up some chickpeas as a salad topper, did you know that you can buy crispy chickpeas that are kinda sorta the same thing?!? Another #TripleSBites sponsor is 2 Armadillos [what a fun name, btw!] and they make all sorts of flavored crispy chickpeas: rosemary, spicy cayenne, tomato basil, and cinnamon toast. So far, rosemary is my fave but I haven’t tried cinnamon toast yet so we will see! They’re perfect for a snack or to put on salad. I’m wondering about trying to bake with them too… as a crust or in granola or something?! Hmmmm… Since the package arrived the other night I just want to snack on them all. the. time! Who would’ve guessed chickpeas would be so tasty?! I truly loved the oil and the chickpeas, and don’t want my blog to read like an ad but simply must say… you need to try these products! I love buying from small businesses and really appreciate how the internet has made purchasing from smaller companies SO much easier. Hope you check them out! 2 Armadillos is on Facebook, Twitter, Pinterest, and Instagram. Acala Farms can be found on Facebook, Twitter, and Pinterest. Thanks to these great sponsors!

Well, that’s all I have today but be sure to come back later this week for more #TripleSBites recipes, and check out the linkup below for more recipes from other #TripleSBites gals! Happy Monday!

one year ago: Chili Relleno Casserole
two years ago: Baked Jalapeno Popper Ranch Dip
three years ago: Fried Eggs on Pesto-Parmesan Toast
four years ago: Mini Meatloaf

Caesar Salad with Fried Chickpeas

Servings: 2
Time: 20 minutes
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dressing recipe from Supermarket Healthy by Melissa D’Arabian

Ingredients:

1 tablespoon Acala Farms Chili Cumin Oil
15 ounce can chickpeas, rinsed and drained and patted dry
1/2 teaspoon parsley flakes
4 cups lettuce, kale, or spinach [I used half spring mix and half kale]
shaved parmesan

for dressing

juice of 1 lemon
1 teaspoon dijon mustard
1 small garlic clove, finely minced
1-2 tablespoons olive oil
pinch of red pepper flakes
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:

In a skillet, heat oil over medium heat. When hot, add chickpeas [make sure they are dry!]. Season with parsley and fry for 10-12 minutes, tossing occasionally and allowing all sides to get browned.

Meanwhile, prepare dressing. Whisk together lemon juice, dijon, and garlic. While whisking, pour in 1 tablespoon oil. Season with red pepper, salt, and black pepper. Add extra oil and/or water to thin as necessary.

Toss dressing with lettuce. Serve with shaved parmesan and fried chickpeas.

Check out these other yummy #TripleSBites recipes!

Disclosure: I received some infused cottonseed oil from Acala Farms and some chickpea samples from 2 Armadillos as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.