Category: Recipes

Main Dishes, Recipes, Seafood and Fish

Salmon with Lemon, Tarragon, and Garlic Sauce

Sarah

I was inspired to try my hand at salmon after a long absence of fish at our house [try September. Seriously! Why??] when two important menu forces collided. First, fresh salmon was on sale for $3.99/pound at my local grocery store, which seems like a great deal to me. Secondly, when picking herbs at a CSA pickup, I tried a bite of fresh French Tarragon and loved it. It had a tiny kick that emerged despite the bittersweet, fresh taste that had hints of mint and licorice. It was like nothing I’ve ever had before–or actually, nothing I’ve ever prepared before, because as I’ve learned from Google, it’s a staple in many French foods I ate on study abroad in Cameroon and while traveling in Europe. But back to the collision.

Salmon with Lemon, Tarragon, and Garlic Sauce via thepajamachef.com

I couldn’t let such coincidences escape from my grasp, particularly during this mid-summer freedom. So I promptly did some internet research after doing my shopping and CSA-gathering, put on my apron, and gave it a whirl… and emerged victorious, queen of the salmon. Wait, that’s Sheba, the kitty who may or may not have weaseled her way into a delectable bite of freshly flaked salmon. But you didn’t hear it from me…

The results were  so easy, so flavorful, so fresh, and so filling that now I’m just craving it all. the. time. The salmon was crispy on the outside and flaky on the inside, the  perfect vehicle for the tangy sauce. Composed of the familiar–tart lemon and complex garlic; and the new–gourmet, hearty Dijon mustard and spicy fresh tarragon, a sauce that initially sounds complicated is really quite simple and refreshing. A little goes a long way, though, and it’s a good thing too, because that means more for next time!

What types of food do you always intend to make but rarely do?

Salmon with Lemon, Tarragon, and Garlic Sauce

  • Servings: 4
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[technique by Peanut Butter Fingers, recipe from Allrecipes.com]

Ingredients:

  • 4, 4-ounce, salmon fillets
  • 1/2 cup mayonnaise
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons olive oil + more for salmon
  • 4 cloves garlic, minced
  • juice of half a lemon
  • zest of half a lemon
  • 2 tablespoons chopped fresh tarragon
  • freshly ground lemon pepper
  • cooking spray

Directions:

Set oven to broil. Cover a large baking sheet with foil and lightly spray with cooking spray. Place salmon on foil and lightly brush with olive oil. Season with freshly ground lemon pepper. Broil for about 10 minutes, or until salmon flakes with a fork.

Meanwhile, whisk together mayonnaise, mustard, 2 tablespoons olive oil, garlic, lemon juice and zest, tarragon, and a hearty amount of freshly ground lemon pepper. Set aside.

When fish is ready, top each piece with prepared sauce and enjoy!

Chicken, Main Dishes, Recipes

Recipe Repeat: Crock Pot Santa Fe Chicken

Sarah

Today, as I’m getting back into the swing of things after a wonderful week-long vacation in Vail, CO with Ben and my family (recap to come), I wanted to highlight a recipe from the archives that makes frequent appearances on our dinner table.

Allow me to re-introduce Crock Pot Santa Fe Chicken!

Crock Pot Santa Fe Chicken is one of the easiest and most flavorful slow cooker recipes that I’ve found yet. Simply combine chicken breasts with corn, black beans, and tomatoes with a spicy seasoning cocktail of cumin, cilantro, garlic, onion, and cayenne pepper, cook all day, and serve atop rice with a hearty helping of cheese, fresh cilantro, sour cream, and green onions to taste. Though the components of this dish are definitely classic Tex-Mex/Southwest in nature, this seasoning cocktail definitely kicks it up a notch to give it a taste to remember. What could be better? If you find out… let me know!

So tell me… what’s a recipe repeat in your house?

And if you missed it… check out [Belated] Sheba Saturdays. Gotta love a snuggly kitty!

Breakfast, Recipes, Scones

Lavender-Lime Scones

Sarah

So, there are lots of food combinations in the world. Some are familiar and welcoming, like peanut butter and jelly or Oreos and milk. Others aren’t as common but can be equally delicious if only given a chance. And we’re all about food equality here at TPC! 🙂

So, please don’t just ignore these poor scones just because they are a bit atypical. Lavender and lime pair together to form a wonderful, albeit unusual flavor palate.

Let’s first consider the lavender side of things.

Lavender can be more than just pleasing to the eye. Yes, lavender is widely considered to be a flower, or at the very least, a part of the floral family, but actually–it’s part of the mint family and culinary lavender [which is what should be used for baking] is more of an herb than anything else. In these scones, lavender adds a light note and a wonderful aroma while baking.

And limes… we all know that they are often a neglected member of the citrus family, but they shouldn’t be! The lime contrasts with the lavender to add a tart, zesty zing that is just perfectly refreshing in the heat of summer.

This is one recipe worth enduring the heat of the oven for! So be sure to hit up a local farmer’s market to grab some culinary lavender before the season ends. We loved these scones fresh out of the oven, or served up for breakfast the next day with just a touch of butter. Be aware though, that the lavender flavor intensifies after a couple days. So for a less intense experience, eat these quickly!

So tell me… what’s one off-beat food you’ve tried lately?

Lavender-Lime Scones [from thegourmetro]
printable version

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar plus more for topping
  • dash salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • zest of one lime [about 2 tablespoons]
  • 2 tablespoons finely chopped fresh lavender [or 2 teaspoons dried]
  • 1/4 cup unsalted butter, cut into small cubes and chilled in the freezer for 15 minutes
  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees. Line two medium baking sheets with parchment paper.

In a food processor, mix together flour, sugar, salt, baking powder, and baking soda. Add lime zest and lavender and pulse to mix. Add butter and pulse until mixture resembles cornmeal. Transfer mixture to a large bowl.

Meanwhile, whisk together yogurt and buttermilk. Add to dry ingredients and mix until dough comes together. Then, using floured hands, gently knead dough in bowl for a minute. Scoop dough out in 1/2 cup increments onto prepared baking sheets, topping with a little granulated sugar. Bake for 15-20 minutes, or until golden brown. Cool on baking sheet for 3 minutes, then remove to wire rack. Makes 12.

Fruit, Recipes, Sides

Brown Sugar Fruit Dip

Sarah

What can make sweet, decadent summer fruit better? Why, FRUIT DIP of course! And if I may be so bold to say so, I think I’ve found one of the best.

Meet Brown Sugar Fruit Dip.

I first sampled this tasty treat at a bridal shower in April and the moment its sweet, delicate flavor hit my lips, I couldn’t gobble it down fast enough. Too bad spoonfuls of fruit dip are inappropriate at these sort of events. Oh, propriety. Fortunately dip-maker Summer was willing to share her recipe, and for that, I am eternally grateful.

Brown Sugar Fruit Dip | thepajamachef.com

There are two things about this dip that stand out: texture and flavor. Think of the smooth, creamy, frosting-like consistency achieved when cream cheese is whipped to oblivion. Then add a punch of rich, sophisticated sweetness of brown sugar followed by the slightly spicy, aromatic flavor of vanilla. Altogether, you have now created a simple yet delicious dip that will enhance the natural sweetness of your favorite fruit–be it apples or peaches or pineapple or mangoes or kiwi or anything else, or even contrast with the salty crunch of pretzel sticks or pita chips. This dip, of course, does not increase the nutritional value of your healthy snack but it’s sure tasty! This Brown Sugar Fruit Dip is a great fancy addition to any fruit plate for a summer party and could also be a fun take on fondue night as well.

Brown Sugar Fruit Dip | thepajamachef.com

Summer's Brown Sugar Fruit Dip

  • Servings: 10
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Ingredients:

  • 8 ounces cream cheese
  • 3 tablespoons vanilla
  • 1/4 cup + 2 tablespoons brown sugar

Directions:

In a stand mixer, beat cream cheese and vanilla on medium speed for 3-5 minutes until smooth. Then, fold in brown sugar and mix until well combined, about another minute or so.

Notes:

Amounts of vanilla and brown sugar can be adjusted based on your tastes. For a richer flavor, increase vanilla to 4 tablespoons. For a sweeter flavor, use 1/2 cup brown sugar. Other extracts, such as almond, could be used for a different flavor palate and sweet spices such as nutmeg or cinnamon could be added too. Feel free to play around with the proportions to find what you like best! This is just my preference, and it is slightly different from the original. Enjoy!

Cookies, Desserts, Recipes

Lemon Crinkle Cookies

Sarah

In my mind, the epitome of summer is a tall, refreshing glass of lemonade. There’s just something about that sweet/tart taste that never lets you down. It’s so constant, so familiar, so good. If I could, I’d stay home all day long and squeeze lemon after lemon for neverending glasses of joy.

But I can’t, sadly enough.

So I make these:

When I saw this recipe on Jenna’s blog [and this is the Jenna of PB/chocolate treat fame, mind you], I knew they had to be good. And oh, they are.

They’re tangy, fresh, and sweet, reminiscent of my summertime beverage of choice, albeit with much less work [because powdered mixes just don’t cut it in my book]. These cookies are light enough for even the hottest summer day, which in this 114 degree [via the heat index] heat wave, is of utmost importance. Plus… they’re just so darn cute, with their crinkly tops that form as the cookies cool on the hot baking sheet and their crispy yet soft centers.

I just can’t get over how good these are, and how much joy they add to my life. My existence. My destiny…

Okay, maybe that’s getting a little too carried away but the point is clear:

These cookies are the center of my adulation, and I bet if you make them right now, they’ll be the center of yours too.

Just you wait. 🙂

Lemon Crinkle Cookies

  • Servings: 24 cookies
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Lemon Crinkle Cookies | thepajamachef.comfrom Jenna’s Everything Blog

Ingredients:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-3 teaspoons lemon zest [use 3 teaspoons for some punch, like I did]
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup powdered sugar

Directions:

Preheat oven to 350 degrees and grease two baking sheets.

Next, in a stand mixer, cream together butter and sugar until fluffy. Add in vanilla, egg, lemon juice, and lemon zest and whip until completely mixed, scraping the bowl in the process.

Then, stir together all dry ingredients [minus the powdered sugar] and fold into the wet ingredients.

Shape the dough into rounded teaspoon-size balls and roll in powdered sugar to coat.

Bake for 7-9 minutes [dark baking sheets] or 9-11 minutes [lighter baking sheets] or until cookie tops are matte in color [not shiny/glossy] and bottoms are just golden. Allow to cool for about 3-4 minutes on the baking sheet before placing on cooling rack.