Recipes – Page 108 – The Pajama Chef

Crock Pot Hot Potato Soup

February 22, 2011October 20, 2011 Sarah

Hot potato, hot potato, hot potato hot! Anyone else ever play this game back in elementary school? I know I sure did. And in tribute to days of old… I bring to you Crock Pot Hot Potato Soup.

So, this variation of potato soup is definitely different than my traditional fare, but that doesn’t mean it’s any less yummy. This Crock Pot Hot Potato Soup is the closest thing I’ve ever had to a baked potato in a bowl. Creamy and satisfying, it is a rich, filling one dish meal that everyone will love. It’s definitely a potato soup, but not overwhelmingly so. What makes this Crock Pot Hot Potato Soup unique is the kick of spice that surprises you with each and every bite. Subtle enough for those spice scaredy-cats like myself, but strong enough that spice lovers [like Ben] can rejoice with every bite, this soup is as flavorful as they come. Plus, since it’s made in the crock pot, it’s easy too–just prep the ingredients the night before and turn it on in the morning. Easy as 1-2-3! And it’ll be really easy to give this hot potato away… not that you’ll want to after a bite or two. Enjoy!

Crock Pot Hot Potato Soup

Ingredients:

4 cups potatoes, roughly peeled and diced
2 cups chicken broth [or vegetable broth]
1/2 cup celery, chopped
1/2 cup red onion, finely chopped
10 ounces condensed cream of chicken soup [you can buy it or make your own, like I did… vegetarians can try other types of condensed soups]
1/2 tablespoon garlic powder
1/2 jalapeno, finely chopped and partially deseeded according to your desire for spice
black pepper
red chili pepper flakes
12 ounce can fat free evaporated milk
olive oil
shredded cheese, for serving [optional]
green onions, for serving [optional]
cooked and crumbled bacon, for serving [optional]

Directions:

In a small skillet, saute onions and celery in olive oil over medium high heat until just soft. Meanwhile, combine potatoes, chicken broth, condensed soup, jalapeno, and garlic powder in a crock pot. Add in onions and celery and stir to combine. Season with pepper and chili pepper flakes as desired. Cover and cook on low heat for 6-8 hours, then stir in the evaporated milk and cook for about 20-25 minutes more. Serve with cheese, green onions and bacon.

Click here for the printable version: Crock Pot Hot Potato Soup

Question of the Day: Fave childhood game? Ready… go! I loved to play freeze tag. You’re it 🙂

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by West Bend.

Cupcakes, Desserts, Recipes

Peanut Butter Chocolate Cupcakes

February 21, 2011June 11, 2011 Sarah

One day about a month ago, I just felt like cake. Ever get that vibe?? I’m not normally one who needs cake to live and breathe but when the weather started cooling down and the semester started heating up, I had no choice but to whip these little bites of joy up on a Saturday afternoon.

And I am so glad I did… because you have to try these babies.

They’re like Reese’s, only 10 times better. Each bite fills your palate with moist chocolate cake, melt in your mouth peanut butter filling, and rich chocolate frosting. They are so satisfying that one really will be enough. And men complaining that cupcakes are too girly because you can eat them in one bite? Ummm, no; these definitely require a fork. I used my favorite chocolate cake recipe and made some peanut butter balls to serve as rich, gooey filling, then topped everything off with fluffy frosting. In the interest of full disclosure, I did try a new frosting recipe that I do not recommend. It was melty and hard to work with, and frankly did not taste all that wonderful. So I’ve just provided a previous frosting recipe that is amazing, so feel free to use that or your own personal favorite.

Peanut Butter Chocolate Cupcakes [by Martha Stewart & The Pajama Chef]

makes 20

Ingredients:

Cake:

3/4 cup
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons oil [Martha suggests safflower, I used canola]
1 teaspoon vanilla extract
pinch of salt

Filling:

1 cup powdered sugar
1 cup creamy peanut butter [regular, not all natural]
1 teaspoon vanilla
2 tablespoons unsalted butter, softened

Frosting:

1/8 cup unsweetened cocoa powder
1 1/8 cups powdered sugar
3 ounces cream cheese, softened
1/4 cup unsalted butter (1/2 stick)
3 ounces fat free sour cream
3 ounces bittersweet chocolate, melted
2 ounces milk chocolate, melted

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with 20 paper liners.

In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.

Pour batter into paper liners 2/3 of the way full. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Place on cooling rack to cool for 5 minutes.

While cupcakes are cooking, make peanut butter filling. In an electric mixer, combine peanut butter, butter, and vanilla. Beat until fluffy, then gradually incorporate powdered sugar. Shape into 20 1-inch balls, place on a baking sheet, and freeze until ready to use. There will likely be excess peanut butter mixture… save it to dip in chocolate like Buckeyes candies or just to eat. Yum!

Then, use a serrated knife to cut a small hole in the top of the cupcake.

Scoop out a little filling and stuff peanut butter ball in the hole.

Repeat for each cupcake and then allow to cool completely.

Meanwhile… make that frosting.

In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as neccessary.

Frost the cupcakes once cooled and enjoy!

Click here for the printable version: Peanut Butter Chocolate Cupcakes

Question of the Day: What’s your favorite kind of cupcake? I have to admit, I’m really partial to funfetti. 🙂

Bars, Desserts, One Tablespoon Testosterone, Recipes

OTT: Chocolate Chip Cookie Bars

February 8, 2011October 9, 2015 Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———-

Hello again readers of my wife’s blog, it’s been awhile since I have guest posted so I’m back. Today, I’ll weave a tale of deliciousness that my wife first spun before I even met her. Naturally, this meant that there was quite a bit of pressure on me to live up to those standards. But I persevered and I believe they turned out pretty well. So here’s the recipe.

Chocolate Chip Cookie Bars (adapted from 1001 Cookie Recipes by Gregg Gillespie)

Chocolate Chip Cookie Bars - a no fail, can't go wrong treat that EVERYONE loves | thepajamachef.com — So…delicious…

Ingredients:

2 1/4 cups all-purpose flour
1 t baking soda
1 cup canola oil (vegetable oil does NOT work)
1/2 cup sugar
3/4 cup packed light brown sugar (although I did use dark brown sugar)
1 large egg
2 1/2 t vanilla
12 oz semisweet chocolate chips
6 oz semisweet chocolate chips for topping

Directions:

Preheat the oven to 350 degrees. Grease a 13 x 9 pan. Combine the flour and baking soda in a bowl. In a large bowl, beat the canola oil, sugar, and brown sugar. Beat in the egg, then beat in the vanilla. Gradually blend in the dry ingredients. Fold in the chocolate chips (12 oz). Spread the dough in the pan and bake for 15 minutes. Remove the pan and immediately place the chocolate chips for the topping (6 oz) on the warm dough. Place the pan back in the oven for five minutes. Remove the pan and use a spatula to spread the chocolate chips around. Let cool (or don’t bother waiting) and enjoy.

Click here for the printable version: Chocolate Chip Cookie Bars

I promise these will not disappoint.

Question of the Day: So what’s your favorite homemade cookie recipe?

Main Dishes, Recipes, Soups

Tomato Tortellini Soup

February 3, 2011February 5, 2016 Sarah

You know what’s just fabulous for cold, snowy and icy days? A steaming hot bowl of soup. But not just any soup… soup that is filling, tasty, and comforting. Soup that reminds you of childhood. And no soup reminds me of childhood quite like tomato soup [with grilled cheese, of course! Duh!] And this, my friends, is the best tomato soup I have ever had. I know saying that something is the “best” is a bold claim but I’m bold like that. 🙂 This soup may seem a little complicated, but I promise you it is worth it. Creamy tomatoes + cheesy tortellini = delicious awesomeness. You don’t even need grilled cheese to dip! But I wouldn’t object if you did… Enjoy!

Tomato Tortellini Soup

Time: 40 minutes
Print

adapted from Lynn’s Kitchen Adventures

Ingredients:

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
8 cups of chicken broth
4- 14 ounce cans of tomatoes [I used diced, salt-free tomatoes]
¼ cup parmesan cheese
9 ounces cheese tortellini, uncooked [I used dried but you could use fresh]
salt and pepper

Directions:

Prepare tortellini according to package directions. Meanwhile, saute onion and garlic in olive oil in a large stock pot. Add broth, tomatoes, and parmesan cheese and simmer for about 30 minutes, uncovered and stirring occasionally. Then, puree the mixture. You can use a blender or food processor, I like to use my immersion blender with hot liquids. If you need to use a blender or food processor, be careful and let the liquid cool a little first. Return soup to pot and stir in tortellini. Heat thoroughly and add salt and pepper to taste.

Notes:

This makes a lot… great for a crowd or leftovers, but if it’s too much for you, halve it!

Question of the Day: What food reminds you of childhood?

Appetizers, Recipes

Bacon-Wrapped Feta & Almond Stuffed Dates

February 2, 2011February 5, 2016 Sarah

So, are you snowed or iced in today? Or were you yesterday? Something like 30+ states have been affected by this massive winter snow/ice storm. Indiana is one of them. As a precaution, I ran 8 miles on Monday knowing that I probably wouldn’t be able to get out and run for at least a couple days this week. Some people buy bread and milk, others run. What? 🙂 I am marathon-training after all…

As such… I’ve been sitting at home since Monday night relaxing, baking some delicious lemon-blueberry bread, and doing massive amounts of homework. Oh, and thinking about these delicious Bacon-Wrapped Feta & Almond Stuffed Dates and how great they would be on Super Bowl Sunday. Mmmm I can almost taste them already!

We all know that bacon makes everything better, but let’s be honest here–these stuffed dates would be just as good on their own. [Vegetarian friends, rejoice!] Salty almonds paired with tangy feta stuffed inside a sweet date… what’s not to love? Plus, they’re an appetizer you can make in 5 minutes flat then bake and serve… all while making your guests or your husband think you slaved away in the kitchen. Perfect-o! Now, if only the storm would break so I can get to the store…

Bacon-Wrapped Feta & Almond Stuffed Dates

Servings: 16
Time: 20 minutes
Print

from Kraft

Ingredients:

16 large, dried, pitted dates
about 1 ounce crumbled feta cheese
16 sea-salt & olive oil toasted almonds
8 slices bacon, cut in half [I used turkey bacon]

Directions:

Preheat oven to 425 degrees. Place wire cooling rack on top of jelly roll pan [or any large baking dish/sheet with sides]. Then, cut a slit in the side of each date and stuff cheese and an almond inside. Wrap one slice of bacon around each date, sealing the cheese and almond inside. Place on wire rack and bake for 13-15 minutes, or until bacon is crisp. Cool for a few minutes on rack before transferring to a paper towel-lined plate to degrease. Serve warm or at room temperature.

Notes:

These can be made with fresh dates, but those will require pitting and likely more cheese and almonds to fill them.

Question of the Day: What’s the weather for you today?