Recipes – Page 114 – The Pajama Chef

Snacky-Snack! | Balsamic Roasted Chickpeas

November 15, 2010November 12, 2015 Sarah

So, I love snacking. I think I prefer eating a little bit of this and a little bit of that to eating full meals. While I don’t snack as much as I did while in college [tacos at midnight, anyone?], I still do my fair share of snacking, especially when I’m relaxing at home on the weekends. Some of my favorite simple snacks include peanut butter toast, hummus and veggies, crackers and cheese, and fruit. Sometimes though, I’m in the mood for something a little more complex, with a little extra something to it. Something a little more adult, ya know?

Featuring the classic combos of herbs and spices and oil and vinegar, these Balsamic Roast Chickpeas are just the ticket to a satisfying grown up snack.

I cannot take credit for the recipe [we can all thank Diana at The Chic Life for that], but I just had to share it with you all. These chickpeas are really simple to make–the prep time is less than 5 minutes, and they bake in 30 minutes. Perfect to whip up before a movie or your favorite TV show, light enough to not spoil your dinner, and tasty enough to enjoy! My mom even made them for a party. They were a huge hit–just be sure to make a double or triple batch, because once you start digging in, you can’t stop! Trust me! 🙂

Balsamic Roasted Chickpeas

Servings: 4
Time: 30 minutes
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from The Chic Life

Ingredients:

1 can chickpeas [garbanzo] beans, drained
1 1/2 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme
dash garlic powder
dash cayenne pepper
sprinkle salt

Directions:

Preheat oven to 400 degrees. Place chickpeas in a medium size bowl. In a measuring cup, combine olive oil and herbs/spices and whisk together. Pour over chickpeas, stirring gently to coat. Spread chickpeas on a rimmed baking sheet and bake for about 30 minutes, flipping after 15 minutes or so.

Question of the Day: What’s the best snack you’ve been enjoying lately?

Recipes, Sauces

Apple City Barbecue Sauce

November 11, 2010June 5, 2015 Sarah

If I had to pick a favorite condiment, barbecue sauce would be the one! It is so versatile. I love putting barbecue sauce on anything and everything, from pasta salad to burgers to french fries to salads. So when I was visiting my parents for a weekend recently and we had a little baking/cooking day, I jumped at the chance to make homemade barbecue sauce for our oven ribs. And boy was I glad I did.

Mike Mills' Apple City Barbecue Sauce | thepajamachef.com — din-din

This barbecue sauce is so much better than the bottled stuff, and even easier than I imagined–just throw it in a pot and cook away! I bet it would be really easy to make in a small crock pot too. I loved the distinct flavor of apples coupled with a bit of spicy kick. This is a barbecue sauce I can definitely see making again, especially during apple season. Be sure and try it soon–you won’t be disappointed!

Mike Mills' Apple City Barbecue Sauce

Servings: approximately 2 1/2 cups
Time: 75 minutes
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from Mike Mills’ Peace, Love, and Barbecue

Ingredients:

1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple cider
1/2 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 strips bacon, cooked and crumbled [if you don’t eat bacon for whatever reason, feel free to omit this–I think it would be fine without it]
1 apple, peeled and finely chopped
1 cup onion, finely chopped
2 tablespoons green pepper, finely chopped

Directions:

Place all ingredients except apple, onion, and green pepper in a medium saucepan. Stir to combine, then boil over medium heat, stirring constantly. Fold in apple, onion, and green pepper, then reduce heat to a simmer. Cook over a simmer for about 30-60 minutes, or until apple, onion, and green pepper are softened and sauce is thickened to desired consistency.

Let cool and puree in a blender or food processor for maximum smoothness, if desired. We left it chunky but texture-phobic people may not like that. 🙂

Use to marinate meat or serve with pulled pork, shredded chicken, ribs, tofu, etc.

Question of the Day: What’s your favorite condiment?

Cookies, Desserts, Recipes

Monster Cookies

November 10, 2010June 11, 2011 Sarah

So, I have this problem. It’s really really really hard for me to pick my favorite kind of cookie. I mean seriously. How can I choose between peanut butter, or chocolate chip, or oatmeal cranberry? And what about M&M cookies? Or cookies with peanuts? I’ll pick all of the above, please. But thankfully… sometimes problems have happy endings. Sometimes you can have your cake [cookie?] and eat it too. Now is one of those times.

To me, monster cookies are so great because they combine the best of the best. A peanut butter, oatmeal based cookie dough with bits of chocolate and nuts and dried fruit and candy. Ohmygoodnessdeliciousamazement. Plus, they can be totally customized to your desires and tastes and preferences without changing the integrity of the cookie. So, honestly, there isn’t much to say about these fantastic treats other than make them now. Because you know they’ll be good. As your custom creation they better be! 🙂

Monster Cookies [from Brown Eyed Baker]

Ingredients:

3 eggs
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
sprinkle salt
1/2 cup unsalted butter, melted
1 1/2 cups chunky peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup honey roasted peanuts
1/2 cup pretzel M&Ms
1/2 cup plain M&Ms
1/4 cup butterscotch chips
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/4 cup dried cranberries

Directions:

Add eggs, sugars, vanilla, corn syrup, baking soda, and salt to the bowl of a stand mixer. In a small bowl, whisk together butter and peanut butter. Fold into the egg mixture, then add flour and oats and mix to combine. Finally, fold in the add-ins [peanuts, M&Ms, chips, and cranberries]–I used a wooden spoon to do so because the bowl of my mixer was practically overflowing! Cover and refrigerate for 1 hour to set.

Preheat oven to 350 degrees. Remove from fridge and scoop dough onto cookie sheets in rounded tablespoons, using the spoon to press down slightly on each ball of dough to flatten it a little. Bake for about 10 minutes or until cookies are golden brown.

Note:

I made 24 cookies and one 8-inch cookie cake in a pie pan. The cookie cake was the result of an abundance of add-ins; I just pressed all the extras into the remaining dough. It was yummy!

Click here for the printable version: Monster Cookies

Question of the Day: What’s your favorite kind of cookie?

Chicken, Main Dishes, Recipes

Hawaiian Chicken

November 9, 2010June 11, 2011 Sarah

When my husband and I first got married about a year and a half ago, I wasn’t a bad cook. I grew up cooking and baking a lot at home with my family, and living on my own for two years post-college gave me time to experiment with new recipes and figure out things in a grown-up kitchen. Problem was, I married a meat-lover and so in the early days of our marriage, I quickly realized I needed to expand my cooking repertoire to make Ben happy. Because I did want to make him happy… and I still do. 🙂

That first summer of marriage, I wasn’t yet working or in school so I had a lot of spare time [after all the wedding gifts were unpacked, I was settled into our new apartment, thank you notes written, etc.]. One day, I was flipping through one of my new cookbooks looking for some recipes I could try out. I knew Ben liked meat and Asian food, and when I saw the recipe for Hawaiian Baked Chicken, I was sold. It wasn’t exactly Chinese food, but it had a bit of Asian undertones, if only in the fact that it was chicken and veggies with a sauce served with rice. We didn’t have all the ingredients, but I improvised and by the time Ben arrived home that night, had dinner prepared.

wedding day — 5/23/09--I love you, Benny.

This sweet and savory chicken dinner was a winner and was quickly proclaimed a keeper. There’s some mustard and spice for a savory, tangy kick, and honey and pineapple for sweetness. Served atop a bed of rice, this will make any hungry man happy. Now, it was what I make for my husband when I know he’s had a hard week or to celebrate an accomplishment at work. I like to make it for him when we haven’t had it in awhile just so he knows I remember how much he enjoyed it. I look forward to making it for my Ben in the years to come, so we can be in our 60s and look back to remember our early days of marriage in our tiny apartment in Bloomington, Indiana.

Hawaiian Chicken [from The Taste of Home Cookbook]

Ingredients:

1 pound raw chicken breasts, cut into bite size chunks
16 ounces pineapple chunks in pineapple juice, undrained
1 cup green pepper, chopped
1/4 cup chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
1 tablespoon olive oil
1/2 teaspoon paprika
cooked rice prepared with chicken broth instead of water
cooking spray

Directions:

Grease a shallow baking dish with cooking spray and then place chicken in dish. Pour green pepper and pineapple [and its juice] over chicken. In a large measuring cup, whisk together chicken broth, mustard, honey, olive oil, and paprika. Pour mixture over chicken and pineapple, cover, and refrigerate for at least 4 hours for best results. Bake uncovered in a 400 degree oven for about 40-45 minutes or until chicken is fully cooked. Serve over rice.

Notes:

I’ve also used Dijon mustard and chili powder in lieu of brown mustard and paprika with excellent results. I’ve also added carrots before, but would recommend very small pieces so they cook and/or pre-cooking the carrots prior to baking. Also, this dish doesn’t have to marinate over a long period of time but it does get more flavorful the longer it sits. I like to prepare this the night before or morning of, but do what works best for you.

Click here for the printable version: Hawaiian Chicken

Question of the Day: What dish do you like to make for a special person in your life?

Main Dishes, Pasta, Recipes

Stovetop Mac & Cheese with Broccoli

November 8, 2010June 13, 2011 Sarah

Mac and cheese. This mainstream dish is truly a staple in the diet of American children [and adults… let’s be real here]. Many of us grew up eating this out of a blue box [hello, Kraft!] and then later enjoyed baked macaroni and cheese and wondered what we’d been missing all our lives. Well, at least that’s been my experience.

A few weeks ago I was sitting in class, outlining a meal plan in my head… whoops… and I began to wonder if I could create a stovetop mac and cheese that tastes just as good as Kraft’s, and just as good as baked mac and cheese, but without the processing and without the long baking time. I felt up to the challenge one night last week and embarked on a journey that has changed my perception of stovetop mac and cheese–forever. I hope it will change yours too!

This stovetop macaroni and cheese boasts a variety of flavors that meld together in mere minutes [scarcely more than it takes to make a box of Kraft] to make a rustic, home-cooked comfort dish, perfect for a relaxing night at home. The aged Wisconsin cheddar meets the sharpness of mustard, the spiciness of nutmeg, the richness of cream, and the tang of Worcestershire sauce and hot sauce to have a party in the pan… and then in your mouth. Just add some broccoli for texture and a boost of veggies, and a delicious dinner is ready in no time at all.

And in case you’re interested, and in need of some reading material, be sure to click here to read about the history of macaroni and cheese in America! It all began with Thomas Jefferson and his love of cheese and Italian food. This influenced American colonists’ meal preparation in the early days of limited food choice. In 1896, a recipe appeared for macaroni in cheese in the cookbook for the Boston Cooking School and by 1937, Kraft marketed a boxed version. Now, versions spring up all over America. Here’s the latest!

Stovetop Mac & Cheese with Broccoli

Ingredients:

1/2 pound small pasta [macaroni, mini penne, etc. I used mini bowties.]
2 tablespoons butter
2 eggs
1/4 cup heavy cream [to lighten it up use half and half]
1/2 cup skim milk
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
few dashes freshly ground black pepper
3/4 teaspoon nutmeg
3/4 teaspoon dried mustard
10 ounces sharp cheddar cheese, shredded
2 small bunches broccoli, chopped into florets

Directions:

In a large stock pot, prepare pasta according to package directions. [If you haven’t yet checked out these instructions for best pasta preparation, do it! They are so helpful!] Meanwhile, whisk together eggs, cream, milk, hot sauce, Worcestershire sauce, nutmeg, and mustard in a small bowl. In a separate pot or the microwave, steam broccoli for a few minutes, but don’t let it get completely tender as it will cook more in the pasta.

Once pasta is cooked and drained, toss butter with pasta until it melts. Then pour in egg mixture and stir to combine. Fold in cheese and broccoli, cover, and cook for about 3-4 minutes on low-medium heat or until cheese is melted. Top with freshly ground black pepper and enjoy!

Click here for the printable version: Stovetop Mac & Cheese

Question of the Day: Were you a Kraft kid? Are you still? I was. I think we tried other boxed mac & cheeses but nothing compared to the blue box! Now, I still like it occasionally but my tastes have changed somewhat.