The Pajama Chef

TPC Challenge: 30 Before 30

April 27, 2013April 26, 2013 Sarah

So, today is my birthday! I don’t usually post on Saturdays but wanted to share about the new challenge I have created for myself. I’m not one of those people who’s super freaked out about turning 30–probably because I have 2 years to go, haha. And besides, Ben is older so he’ll turn 30 first. 🙂 I’m not freaking out because there’s still so much time, and so much I want to do! BTW, I love this post about making the most of your 20s. You should check it out!

Cupcakes | The Pajama Chef — a wedding photo courtesy http://ianmichaelgreen.com/

Anyways, in honor of my birthday I wanted to share a culinary bucket list of sorts. 30 recipes I want to make [and blog about] before I turn 30! Number one on the list: replicate my wedding cupcakes! Just kidding, but that would be awesome. I’d love one today, but I guess the cake I do have is pretty awesome too! 🙂 Some of these recipes I have made before, but not consistently–or not well. Others are totally new and will be a challenge. Either way, this should be fun!

Without further ado, here’s the list! 🙂

Apple fritters
Assyrian Rice [family recipe]
Bagels
Banana pudding
Biscotti
Cake roll
Candied citrus peel
Chada [Assyrian filled flat bread–family recipe]
Chicken Quesadillas [like my favorite local Mexican place, Casa Brava… description: shredded chicken and mexican cheese stuffed into a large flour tortilla and impeccably grilled]
Crab Rangoon
Crepes
Croissants
Diner-style fluffy pancakes
Egg noodles
Fried chicken
Hot & Sour Soup
Icebox cake
Mints
Mrs. Kennedy’s Lamb Curry
Pad Kee Mow [description from My Thai Cafe, my favorite local Thai place: stir fried wide rice noodles with egg, tomatoes, broccoli, red & green bell peppers, garlic and Thai basil]
Peppermint Meringue Cake with Chocolate Buttercream [recipe]
Pizza dough
Ranch dressing
Ravioli
Sandwich cookies
Sausage from scratch
St. Lucia Buns
Summer rolls
Truffles
Whole wheat sandwich bread

I’ll make a page to update as I accomplish these culinary challenges, and if you have tried and true recipes you’d suggest, please pass them along! Have a lovely day! 🙂

Cakes, Desserts, Recipes

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

April 26, 2013May 2, 2018 Sarah

As I write this post, my husband is in the kitchen whipping up this cake for my birthday. What a nice guy!!

My birthday is actually on Saturday, but we’re celebrating a little early because he’s running in a Spartan Race with my sister, brother-in-law, and my brother-in-law’s sister [what a mouthful] tomorrow. I was a nice wife and agreed to let him do his manly muddy obstacle course thing on my birthday. I love to run, but not in that craziness. I’m going shopping with my mom instead. I think I get the better end of the deal, but I digress. In reality, anyone who gets a piece of this cake gets a pretty good deal because it’s just so darn good!

This is the third time I’ve made this sweet, moist, banana-y cake studded with a bunch ‘o mini chocolate chips. Each time I’ve made it before it’s been for parties and I have to say that part of the reason I chose this for my birthday cake was so I could eat it all by myself with no guilt. Truth. Truth? Wellllll maybe not. I’ll probably wrap up some slices for my family tomorrow because I’m nice like that, even on my birthday. The rich, creamy frosting is just too good not to share.

This cake is fruity and ridiculously chocolately and absolutely delicious. The only way it could be better would be with sprinkles on top, but since I’m almost the birthday girl, I think that can be arranged. I think you should definitely make this asap. It’s my favorite favorite favorite cake! I can’t wait for a piece tonight. YUM!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

Servings: 20
Time: 45 minutes
Print

[from Rachel Cooks]

Ingredients:

for Banana Chocolate Chip Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 medium bananas, mashed
1/2 cup buttermilk
1/2 cup shortening [or unsalted butter]
2 large eggs
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

for Chocolate Cream Cheese Frosting

8 ounces cream cheese, softened [regular or Neufchatel]
1/4 cup unsalted butter, softened
2-3 teaspoons milk [perhaps more]
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

In the bowl of a stand mixer, combine together flour, sugar, baking powder, and baking soda. Then add bananas, buttermilk, butter, eggs, and vanilla and mix on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To make frosting, beat together cream cheese, butter, milk, and vanilla. Add in cocoa powder and powdered sugar gradually–just 1/2 to 1 cup at a time, beating in between additions. Mix on low until smooth, adding more milk if necessary.

Spread on cooled cake, then top with more chocolate chips. Store covered in the refrigerator.

Linked up with: Weekend Potluck.

Beans, Main Dishes, Recipes

{Green} Bean and Cheese Enchiladas

April 22, 2013April 21, 2013 Sarah

Oops. After sharing that awesome guacamole salsa last week I never came back with these yummy vegetarian enchiladas! I was too busy finishing what I hope to be the FINAL draft of my thesis! Woohoo. But here they are now. GREEN enchiladas! How fun, methinks.

These enchiladas are pretty simple, but full of flavor. Refried beans–a healthy version–plus a dab of cream cheese for creaminess makes up the filling for the soft tortillas. Then these tortillas are basically bathed in that fresh guacamole salsa and topped with more cheese. Yum and yum and yum, right? Ben and I found them to be ridiculously addictive and filling… they were gone in three days, tops.

I know these enchiladas are far from traditional–no real enchilada sauce and flour tortillas instead of corn… but I hope you don’t mind too much, because they just taste so darn good. Plus they are pretty. Can’t beat pretty food! Enjoy! 🙂

{Green} Bean and Cheese Enchiladas
click to print

Ingredients:

1 batch Guacamole Salsa
2 1/2 cups refried beans – I used this awesome healthified version from Rachel Cooks
4 ounces cream cheese – I used Neufchâtel
8 soft tortillas
4 ounces shredded cheese – I used half Extra Sharp Cheddar, half Monterey Jack

Directions:

Preheat oven to 350 degrees.

Spread 1 cup Guacamole Salsa in the bottom of a 9×13 pan.

In a medium bowl, stir together refried beans and cream cheese [microwave the beans first so the cream cheese melts]. Then divide the beans between the tortillas, roll up, and line in pan.

Top with another 1 1/2 cups Guacamole Salsa [or more if desired], then cover with shredded cheese.

Bake for 22-25 minutes or until heated through and cheese has melted.

Time: 30 minutes.

Yield: 4 servings.

Menu Plans

Menu Plan

April 21, 2013 Sarah

Week of April 22

Monday: Hawaiian Chicken [didn’t make last week]
Tuesday: kale fried rice [so good we’re making it again!!]
Wednesday: 1970s style tacos
Thursday: leftovers
Friday: Ben’s making me an early birthday dinner!
Saturday: out to eat for my birthday!! 🙂
Sunday: black beans & rice

Appetizers, Main Dishes, Recipes, Sauces

Guacamole Salsa

April 15, 2013April 19, 2013 Sarah

I found the recipe for Guacamole Salsa through Pinterest a long time ago. And I don’t know why I waited so long to make it. Maybe it’s because regular guac is so phenomenal? Idk. But what I do know is that this salsa is pretty much the best thing that has ever happened to me. Well, maybe that’s a wee bit of an exaggeration–knowing Jesus and meeting/loving/marrying Ben rank a little higher up there… but this is a close third. It’s just. so. good!!!

It’s like guacamole meets salsa [duh] made with tart, bright tomatillos, avocado, and cilantro, as well as a bunch of other fresh veggies. It has the consistency of salsa with the creaminess of guacamole–the best of both worlds… am I right? It’s fresh, garlicky, and a bit spicy… but you can tone it up/down with the jalapeno as desired–so don’t shy away if spice isn’t your thing.

Basically… this salsa is the best thing ever. Once you make a batch, you’ll always keep a jar in the fridge. You’ll be pouring it on absolutely everything, from wraps to burrito bowls to eggs to salads… that is, if you don’t eat it all with a spoon!

And be sure to come back on Wednesday for the enchiladas I made with this salsa. OH my goodness, if those aren’t reason enough to make some of this salsa, I don’t know what is! Enjoy your day! 🙂

Guacamole Salsa [from Frosted Bake Shop]

click to print

Ingredients:

16 ounces tomatillos, husks removed and washed
1 jalapeno pepper, washed and deseeded [if desired]
1 avocado
1 thick slice of onion
2 garlic cloves
1/3 bunch cilantro
2 tablespoons lime juice
salt
crushed red pepper

Directions:

Place tomatillos in bowl of a food processor or blender. Pulse to puree until smooth. Then add jalapeno, avocado, onion, garlic, cilantro, and lime juice. Pulse until smooth, then add salt and crushed red pepper to taste.

Store covered in the refrigerator for up to 1 week.

Time: 5 minutes.

Yield: 4 cups.

Linked up with Weekend Potluck.