Category: Recipes

Chicken, Main Dishes, Recipes

Crispy Honey Ginger Chicken

Sarah

Sometimes my family calls me the chicken finger girl. Yes, I am that kind of person: one who always gets the same thing at restaurants, time after time. What can I say? I know what I like. And I like chicken fingers. [Not actual fingers of a chicken, as you can find with your roasted chicken in places like Cameroon, where I studied abroad. (Click at your own risk.) No joke. You can make restaurant-quality baked chicken tenders at home! Crazy, huh? This Crispy Honey Ginger Chicken is incredibly good! But the crispy, flavorful, unhealthy breaded chicken popular in most American-style restaurants today. Ooooh yes, the good stuff.]

I’ve tried to make my own at home from time to time, but never with much success. Not having a deep fryer makes crispy chicken difficult. Until I tried Jessica’s recipe. Panko bread crumbs make all the difference, I’m tellin’ ya! Panko breadcrumbs mixed with spicy ginger and savory garlic coat lucious, tender chicken bites… and made at home, these little chicken tenders aren’t exactly a health food, but they are definitely more nutritious and satisfying than any fried chicken tenders at a restaurant. Plus, they’re really simple too, and you probably have almost all the ingredients at home already, so as long as you plan ahead for the marinating, this is a perfect dinner for a busy night! Enjoy!

Crispy Honey Ginger Chicken

  • Servings: 4
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from How Sweet It Is

Ingredients:

  • 1 pound boneless, skinless chicken tenders [or sliced chicken breasts], cut into bite sized pieces [halfs or thirds]
  • 2 cups lowfat buttermilk
  • 1/4 cup honey
  • 2 cups panko bread crumbs
  • 1/4 cup whole wheat flour
  • 2 tablespoons ground ginger, divided
  • 1 teaspoon seasoned salt
  • 2 teaspoons garlic powder, divided

In a baking dish, whisk together buttermilk, honey, 1 tablespoon ginger, and 1 teaspoon garlic powder. Add cut-up chicken and toss to coat. Cover with plastic wrap and marinate for at least 2 hours, or up to overnight.

Preheat oven to 450 degrees and place a wire rack on a large baking sheet. Grease wire rack with cooking spray. In a small bowl, stir together panko, remaining garlic and ginger, seasoned salt, and flour. Coat chicken pieces in mixture, then lay on wire rack. Spray each piece with cooking spray. Bake for 10 minutes, flip, coat with cooking spray, and bake again for another 10-15 minutes, or until cooked through. Serve with honey and barbecue sauce.

Question of the Day: Are you one to always try new things at restaurants or do you find a favorite and stick with it?

Main Dishes, Pork, Recipes

Pork Chops with Red Wine Sauce

Sarah

My new favorite way to eat pork! Pork Chops with Red Wine Sauce. Yum.You have GOT to try this recipe. I don’t care if you never make any other recipe from my blog ever. If you make one thing, make these pork chops. They are just that good. Your life will be infinitely better. I promise. If you’re a vegetarian–no excuses either, because you can make just the sauce and be happy with your life, too. Just cook some tofu or beans up in a ‘lil olive oil in lieu of the pork chops and proceed as planned. And plan to love ’em.

This may be my new favorite way to eat pork, especially because it’s an easy company recipe. Though it looks complex, it’s real quite simple to make and it is so flavorful. Now, I’m not normally a red wine kinda gal, but this red wine sauce is sweet, the tang of the wine balanced out by the plump dried fruit.   The sauce was so good I was eating it by the spoonful! Served atop tender, juicy pork, this is a meal not to be missed. Enjoy!

Pork Chops with Red Wine Sauce

  • Servings: 4
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simplified from Martha Stewart Living, February 2004

Ingredients:

  • 4 pork chops
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 cup dry red wine
  • 1 3/4 cup chicken broth
  • 2 tablespoons olive oil
  • 1 1/2 cups assorted dried fruits [Martha suggests pitted prunes, apricots, and cherries; we used about 1 cup apricots + 1/2 cup orange flavored cranberries]

Directions:

In a small bowl, combine flour, pepper, and cinnamon. Set aside 2 tablespoons. On a plate or in a shallow baking dish, sprinkle mixture over pork chops, turning to coat. Brush off extra. Pour oil in a large skillet over medium heat.When oil is hot, add pork chops and brown until they are cooked through. Be sure to watch them so they don’t dry out or burn. Transfer pork chops to a [clean] plate or baking dish. Turn heat up to high, then add wine and cook to deglaze pan, constantly scraping up the brown bits. In a measuring cup, whisk together chicken broth with flour mixture, then pour into skillet. While constantly stirring, slowly add dried fruit to pan and cook until sauce has thickened, approximately 15 minutes. If desired, after about 12-13 minutes, add the pork chops back to the pan to warm up for a couple minutes before serving.

Question of the Day: Do you have a favorite “company” dinner?

Cookies, Desserts, Recipes

Triple Chocolate Oat Cookies

Sarah

Triple Chocolate Oat Cookies via thepajamachef.comSo, the other night, I desperately wanted cookies–and I wanted them now. It was the first day of school for the semester and I just needed a little chocolately something-something to relax. You know how it is.

So I pulled together a little of this and a little and used some Mark Bittman as inspiration, and these deliciously soft, rich, and sweet chocolate cookies entered my mouth less than 25 minutes later. It was glorious. I was happy. Oh, so happy.

But then… the following conversation actually occurred on Monday night. And all of those happy feelings vanished.

Sarah: So, what do you think of the cookies?

Ben: Oh, they were really good… I was kind of surprised, because when you were making them they kind of reminded me of no-bakes, and I’m kind of iffy on no-bakes.

Sarah: You are? But you’ve eaten my no-bake cookies before!

Ben: *pfffs* I know. I’ll eat ’em when they’re there, but… they’re kind of like that girl you just like as a friend. You like it when she’s there, but you don’t miss her when she’s gone because they are no sparks.

Sarah: Oh really? So how many times do you try them anyways to see if there are sparks? And what kind of cookie am I?

Ben: Ehhhhhhhh…. noooo, I mean, I was just trying to think of a good cookie!! Ummmmm…. (pause pause pause) You’re like the chewy Chips Ahoy coo-…

Sarah: (interrupts) WHAT?! Out of everything I’ve cooked for you over the past three years, you choose to compare me to chewy Chips Ahoy??? And what about those sparks?!?

Ben: I just meant… I was thinking of a cookie that’s really good… wait, you’re like peanut butter cookies, especially ones with the chocolate kiss in the center. Peanut butter cookies aren’t too chewy or too hard…

Sarah: That’s it! Vegetarian meals for you all week! Sparks, eh?!?

That was all fact–no embellishments here! My husband finally admits his true feelings… I am Triple Chocolate Oat Cookies via thepajamachef.comjust a chewy Chips Ahoy cookie to him. I guess I am gonna go now and eat some more of these cookies and wallow…

Triple Chocolate Oat Cookies

  • Servings: 18 cookies
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modified from the recipe for Chocolate Chunk Oatmeal Cookies in Mark Bittman’s The Food Matters Cookbook

Ingredients:

  • 4 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/4 cup + 1 tablespoon dark chocolate almond milk [regular chocolate milk would also work]
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Directions:

Preheat oven to 375 degrees. In the bowl of a stand mixer, cream together butter and sugars. Gradually incorporate flours, oats, and baking powder, alternating with the milk, until the mixture is just moistened. Stir in vanilla extract and cocoa powder, and gently fold in chocolate chips. Scoop tablespoons of dough onto an ungreased cookie sheet. Bake for about 10-12 minutes or until just crisp around the edges. Cool and enjoy! Makes about 18 cookies.

UPDATE: Though the aforementioned conversation REALLY did happen and was not embellished, Ben felt really sorry for even insinuating that I was “just” a mass-produced chewy Chips Ahoy cookie, because in his words, chewy Chips Ahoy cookies are pretty awesome and he was just trying to compare me to something else he liked. I just thought the whole exchange was hilariously funny and documented it for posterity. And because I am such a sweet wife, Ben even got meatloaf for dinner on Tuesday–the week of vegetarian meals did not happen… yet. 🙂 For the record, Ben has read and endorses this post.

Question of the Day: What kind of cookie are YOU? 🙂

Appetizers, Recipes

Caramelized Onion Dip

Sarah

caramelized onion dipSo, yesterday I was thinking of things I love. Things like my husband, and my kitty, and running, and Diet Coke. And the Titanic. Yes, the Titanic. I’ve always been fascinated with the tragedy of the story and the mystery of all that lies beneath the surface of the ocean [and yes, Blue House roomies, of the happy memories of the movie]. On Sunday, as a last fun excursion before the semester begins, my husband took me to see the Titanic Artifact Exhibit in Indianapolis. It was really interesting to see all the artifacts and to read snippets of passenger and crew experiences on the ship/their journey that led them to Titanic. If you have the chance to go see this exhibit sometime [it travels worldwide!], go see it–it is so worthwhile. I highly recommend it. Anyhoo… when thinking of things I love, this Caramelized Onion Dip instantly came to mind, and I found myself craving its smooth, creamy sweet and spicy taste. I can’t believe I haven’t shared this recipe here yet! It’s one of my new favorites. I made this Caramelized Onion Dip back in early December for our church’s leadership meeting, and I’ve been dreaming of it ever since… it is so good!! It’s one of those dishes that is so simple, yet so flavorful and versatile. Sweet caramelized onions with a dash of spice in a creamy dip… heavenly! We scooped up this dip with pita chips and crackers, but when I was prepping it, I may or may not have eaten it by the spoonful. Even my onion-hater of a husband loved it! I think I might be making it again soon… and may even be so daring as to spread it on a turkey sandwich. Yum! Hope you enjoy!

P.S. Sorry that the pic is not the best… bad lighting in the convention center where we have church.

Caramelized Onion Dip [from A Dash of Sass]

Ingredients:

  • 3 large sweet onions, sliced in thin strips
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • a generous 1-2 teaspoons freshly ground black pepper
  • 6 ounces Neufchatel cream cheese, softened
  • 2/3 cup fat free sour cream
  • 2/3 cup mayonnaise

Directions:

Melt butter and oil in a  large skillet over medium heat. Add onions, cayenne pepper, salt, and pepper to pan and saute for about 10-12 minutes or until softened. Turn heat down to medium-low and allow onions to cook for another 30-40 minutes, stirring often. Remove from heat when onions are browned, caramelized, and sweet. Allow to cool.

Meanwhile, mix together cream cheese, sour cream, and mayonnaise with a stand mixer, food processor, or your own strength. 🙂 Stir in onions and serve with pita chips.

Click here for the printable: Caramelized Onion Dip

Question of the Day: What was the best part of your weekend?

Breads, Recipes

Whole-Wheat Corn Bread

Sarah

There are dozens and dozens of cornbread recipes out there. Some people swear by Jiffy, others are firmly attached to their favorite aunt/grandma/second-cousin-once-removed’s version. There are Northern and Southern styles of cornbread, versions laced with corn kernels, jalapenos, cheese, and more. I don’t want to take away from your favorite version… I have no family recipe and I’m not tied any specific brand-name mix either. What I do have is a soft and moist bread housed in a crispy exterior that pairs the heartiness of whole wheat flour with soft, sweet cornmeal.

Whole-Wheat Corn Bread Muffins via thepajamachef.com
i ❤ silicone muffin liners!

This cornbread makes the perfect side dish for soup [may I suggest this or this, for starters?] and salad, or any light meal… just add a drizzle of honey and a pat of butter and call it a day. You won’t regret it… in fact, I think you’ll rather enjoy it!

Whole-Wheat Corn Bread Muffins via thepajamachef.com
love that honey & butter combo!

Whole-Wheat Corn Bread

  • Servings: 12
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from Watching the Tree Limbs by Mary DeMuth

Ingredients:

  • 2 eggs
  • 1 cup skim milk
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1 cup cornmeal
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder

Directions:

Preheat oven to 400 degrees, and grease a 9×11 pan or line a muffin tin with 14-16 muffin cups. Stir together eggs, milk, sugar, and oil in a mixing bowl. In a small bowl, mix cornmeal, flour, and baking powder. Fold dry ingredients into the wet ingredients until just combined. Pour into prepared pan(s) and bake for about 25 minutes [pan] or 12-15 minutes [muffin cups]. Serve with butter and honey and enjoy!

Question of the Day: How do you like your cornbread?