Recipes – Page 118 – The Pajama Chef

First of all, my misadventures with these Pumpkin Chicken Tacos was entirely my fault, not the fault of the recipe. It’s really great and I will make it again. My husband enjoyed this dinner immensely; I just had some bad luck and didn’t really consider the effects of spice on my not-so-spice-loving palate. It was really disappointing because I had so been looking forward to this dinner… but alas, it was not meant to be!

This is what happened after a taste test…

Sarah — After taking a bite of the pumpkin chicken mixture while it was cooking, my lips and mouth started burning really badly! I think I got ate a straight jalapeno seed or something, and not much else. Ice helped a little but not much… partially because I probably had juice on my hands, which melted onto the ice cube, and partially because it was only AFTER I started this ice cube regimen that my husband remembered that water makes the burning sensation worse… 😦 But milk was good and aided in my recovery! I must say, I did not try the final product but Ben thought it was so good that he wanted me to share it here. So here goes!

However, despite that incident, my husband really enjoyed his dinner and says that you should definitely try this recipe. He thought that the pumpkin gave the meat a unique and creamy texture and flavor. He loved the contrast of the pumpkin with the spice, and felt that the pumpkin really melded well with the veggies and chicken. He also loved the spiciness of this dish, and even going so far as to say that it was one of the spiciest dishes he’s ever eaten, aside from wing sauces. This was even after I discarded about 2/3 of the seeds of the jalapenos!Ben also liked how pumpkin was savory, instead of sweet as it tends to be in most recipes. Initially, that was what drew me to the recipe. Pumpkin is so versatile, and I love finding atypical ways to use my favorite ingredients.

pumpkin chicken tacos... spicy & delicious — This is the deliciousness that is pumpkin chicken tacos.

To sum it up, if you like spicy food and pumpkin, you will love this! If not, you can still make this but definitely tone it down. In no way do I blame the recipe or the We are not Martha girls for my plight… it was all my fault! I should have been more careful with the level of heat in this. Oh well! Our kitty made it up to me during clean up by being so darn cute and pulling on my apron strings… literally!

Sheba pulling on my apron strings. — Playful Sheba

Pumpkin Chicken Tacos

Servings: 4
Time: 30 minutes
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[from We are not Martha]

Ingredients:

1 cup red onion, chopped
2 cups sweet peppers, chopped [I used some green, red, and yellow peppers]
1 teaspoon cumin
1 teaspoon chili powder
salt
pepper
1 pound chicken breasts, cut into 1 inch cubes
1 cup pumpkin
2 jalapeno peppers, chopped
2 tomatillos, papery skin removed and diced
2 cups frozen corn
tortillas
Mexican cheese
lettuce
salsa
sour cream
cilantro
olive oil
1/4 cup water

Directions:

In a medium skillet, heat about a tablespoon of olive oil and then add the peppers and onions to sautee over medium-high heat. Season with salt, pepper, cumin, and chili powder, and mix in the water. Cook until the veggies are soft, then turn down heat to low, cover, and cook, stirring occasionally.

Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. When oil is hot, add chicken and season with a dash of ground pepper. Once the chicken has cooked through, add the chopped jalapenos and diced tomatillos. Stir and then add the pumpkin. Turn heat down and cook, stirring occasionally, until heated through.

Serve tacos with cheese, lettuce, salsa, cilantro, cheese, and sour cream. Enjoy!

Note:

You can make this milder by omitting jalapenos, and even decreasing the amount of spice in the veggies.

What has been a recent kitchen misadventure for you?

Cookies, Desserts, Recipes

Crispy Crunchy Chocolate Chip Cookies

October 7, 2010December 11, 2015 Sarah

So, I realize this is cookie recipe #2 for the week. Uh huh… no excuse really, I just like cookies. So I choose to share these recipes with you [you can thank me later] because they are just so good.

As you can tell by the name of the recipe, these are not your ordinary chocolate chip cookies. They are crisp and they crunch. Majorly. They have a definite old fashioned taste to them, which is so refreshing and different from your average chocolate chip cookie, I do believe. I’ve duplicated this recipe almost entirely from Life as Mom, but did add some honey roasted peanuts to the mix for a little salty/sweet combo that is absolutely divine.

Crispy Crunchy Chocolate Chip Cookies

[from Life as Mom]

1 cup white sugar
1 cup brown sugar
1/2 cup canola oil
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon cream of tartar
12 ounces chocolate chips
3/4 cup honey roasted peanuts

Preheat oven to 350 degrees. In the bowl of a stand mixers, combine sugar, oil, and butter. Add eggs one at a time, then vanilla, mixing in between each item. In a separate bowl, stir together flour, baking soda, and cream of tartar. Gradually mix into wet ingredients. Fold in chocolate chips and peanuts. Drop dough by rounded tablespoons [use a metal spoon, this dough is too heavy for plastic] onto ungreased cookie sheets at least 2 inches apart. Bake for about 7-9 minutes or until set.

How do you like your cookies?

Personally, I love them warm out of the oven [who doesn’t?!], but for this recipe, I think they are best frozen–straight out of the freezer. YUM!

Breakfast, Muffins, Recipes

My Favorite Muffins

October 6, 2010December 11, 2015 Sarah

So, these muffins are the reason I have been so sad about the lack of pumpkin over the past year. However, pumpkin is BACK and I’ve got my fix. I’m a happy girl.

I’ve been making these pumpkin chocolate chip muffins for at least 10 years now. I used to make them so often in high school that I had the recipe memorized. There are three keys to success with this recipe… three things I would never change. And you shouldn’t either–trust me!

These muffins have to be made in mini muffin cups, with mini chocolate chips. I’m sure you can make them with regular chocolate chips and regular muffin tins, but they wouldn’t be the same.
You gotta use pumpkin pie spice. If you’re against buying spice blends, then make your own up using a recipe online like this. But don’t think subbing a little cinnamon and nutmeg on their own will work, because it won’t.
These muffins are begging to be made in huge quantities. A 15 ounce can of pumpkin will make twice this recipe… and you will still want more, even though you’ll have pumpkin chocolate chip muffins coming out of your ears.

I know that all sounds a little harsh… but it’s the hard truth, folks. These muffins are that good. Rules sometimes just have to be followed. [As if I have the authority to tell you what to do! HA!]

That being said, these muffins will rock your world. They are the right degree of sweetness and spice and everything nice. Pumpkin too. And chocolate. Don’t forget about the chocolate. No one component of these muffins is overwhelming, but they all mingle together to make a happy family! They are moist, tender, and have a soft crumb texture that is unbeatable. They also freeze well. These muffins are addicting and are great for breakfast, a snack, dessert, or anytime! The flavor gets better when they sit for a day or so, which makes them great to make ahead for a brunch or get together.

You’ll love ’em so much that you’ll even forget the sting of my rules! 🙂 You all know I was just kiddin’ right? 😉 Admittedly, this picture doesn’t do these muffins justice so you’ll just have to take my word on it. Enjoy!

Pumpkin Chocolate Chip Mini Muffins... simply the best! — yum-a-licious

Pumpkin Chocolate Chip Muffins

Servings: 48 mini muffins
Time: 30 minutes
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[from a cookbook of my mom’s… I only have a photocopy so I don’t know the exact source, sorry!]

Ingredients:

1 2/3 cups all-purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
2 large eggs
1 cup pumpkin
1/2 cup butter, melted
1 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare mini muffin pans by greasing with cooking spray or lining with mini muffin cups [yield: 48!]. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder. In the bowl of stand mixer, combine pumpkin, eggs, and melted butter. Fold in chocolate chips, then gradually incorporate dry ingredients until they are moistened. Scoop batter in muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes or until they spring in the center with a light touch. Cool on a baking rack before storing.

What’s your favorite kind of muffin?

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

October 5, 2010December 11, 2015 Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba — one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne

Servings: 8
Time: 40 minutes
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modified from Carnation

Ingredients:

13.25 ounces whole wheat penne pasta
8 ounces pepperjack cheese
8 ounces sharp cheddar cheese
1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
10 ounces diced tomatoes with green chilies
1/4 teaspoon red pepper flakes
freshly ground black pepper
crumbled tortilla chips
cilantro for garnishing, if desired
cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?

Bars, Cookies, Desserts, Recipes

You Get the Best of Both Worlds: Pillow Cookies!

October 4, 2010December 11, 2015 Sarah

The eternal question: brownies or cookies? Both are delicious in their own ways. I love the fudgy, chewy, richness of a good brownie. However… I also am completely addicted to the scent of cookies baking in the oven and that crisp, first bite into a perfectly baked cookie. Sometimes, it’s really hard to choose between the two, like at a party or something. You can either be that person who goes for them both or you can pick just one and be somewhat miserable because you’re still thinking about that poor, abandoned sweet just sitting on the dessert table. It’s a sad place to be, I know. If you share the same conundrum as me, then this recipe is for you.

Picture a cookie the size of your hand. Chocolate chip. Crispy, yet soft.

You take the first bite… tasty, yet pretty standard for a chocolate chip cookie.

Another bite. Wait, what is that? Is that what I think it is? A brownie? No, it can’t be. This is a cookie! What’s going on here?!?!

That, my friends, is a pillow cookie.

A luscious, soft brownie enveloped by a crunchy cookie.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius — look at that!

Believe you me, this recipe is just as amazing as it sounds… and it’s quite easy too. What better way to start a Monday morning than with a cookie recipe like this? Before I get to the good stuff though, I must ask, on an unrelated note…

Is it bad that when I hear the phrase “the best of both worlds,” I now immediately think of Miley Cyrus and Hannah Montana? Help me, please.

Pillow Cookies

Servings: 10
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from Bakerella

Ingredients:

1 package brownie mix
1 cup butter, softened
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
12 oz. chocolate chunks

Directions:

Make brownies according to package directions. I use Betty Crocker Hershey’s Triple Chunk brownie mix, though any brownies will do. [Bonus points if you make ’em homemade! I love these though.]

brownie mix in a box — my favorite brownie mix ever!

Let cool, then cut into 10 1-inch squares. What you do with the rest of those brownies is none of my business, but I’m sure you’ll find a good use for them… 🙂

Meanwhile, start making that cookie dough! Yum!

Beat butter in the bowl of stand mixer until light and creamy. Add in brown sugar and mix until smooth. Then, add egg, yolk, and vanilla and mix that up too.

In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl in gradual 1/3 cup increments, beating to combine along the way. Fold in chocolate chunks, then cover and chill in the refrigerator for at least one hour.

Waiting is hard, I know, but this will be worth it! This is important because it’s easier to shape the cookies if the dough is cold.

After an hour or so… preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Then, using a measuring cup, spoon out 1/2 cup of cookie dough and shape into a ball. Yes, you read that right. 1/2 cup dough=1 cookie. Make a well in the middle of the ball like so…

Then press a brownie in that indentation.

And finally, fold the rest of the dough around the brownie.

I found it easiest to prepare 5 cookies at a time on a large baking sheet [15 by 20 inches], and to return the dough to the refrigerator while the first batch baked. Bake for about 15-20 minutes, or until cookies reach desired done-ness. Repeat until all the dough is gone–this should make about 10 large cookies.

Cool cookies on baking pan for about 10 minutes, then transfer to a wire rack.

Eat ASAP.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius