Menu Plans

Menu Plan

Menu Plan | thepajamachef.com

Week of August 11

Monday: zucchini lasagna roll-ups
Tuesday: Mexican Cornbread Pot Pie – using leftover carnitas instead of chicken!
Wednesday: leftovers
Thursday: chicken & veggie stir fry with thai peanut sauce over rice
Friday: cajun seasoned fish
Saturday: out to eat
Sunday: frittata/breakfast for dinner/popcorn – whatever easy meal sounds good then

Appetizers, Recipes, Sides, Vegetables

Baked Cauli-Tots [Two Ways]

These cauli-tots are cheesy and crunchy, the perfect appetizer or side dish! Make them with cauliflower and add in some yellow squash or zucchini if desired! 

Baked Cauli-Tots [Two Ways] | thepajamachef.com

Before last month, I don’t think I have ever purchased a head of cauliflower in my life. I eat it, sure. It was a constant staple in the holiday vegetable tray throughout my childhood. If it’s on a salad bar, I’ll have some. If it’s in the mixed veggies of the day at a restaurant, same deal. But I don’t really buy it. Oh wait! I have purchased cauliflower once, to make fakeout alfredo sauce. Ben wasn’t fooled–this recipe is much better. But anyways, you get the gist. Cauliflower and I aren’t BFFs, not really. More like acquaintances of convenience or chance. Until NOW [mwahahaha, sorry Benjamin].

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I’m not sure what convinced me to buy cauliflower this time, except that it was on sale. After much deliberation about what to make, I was in the kitchen whipping up these cute little tots. They are cheesy with the perfect crunchy shell. Since my initial foray into caul-tot making, I’ve messed around with the recipe a bit, adding some fresh herbs and even subbing out some of the cauliflower for yellow squash or zucchini. These little tots are addictive and are a great way to sneak in some extra veggies to a meal!

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I can’t wait to experiment with more flavor combos with these tots… different cheeses, different herbs, different spices… I can’t wait! #sendhelptoBen Apparently, they freeze well too, but my batches haven’t lasted long enough to try that! My leftovers made an excellent lunch. Hope you enjoy!

one year ago: Quinoa Black Bean Burritos with Southwest Sauce
two years ago: Summery Squash and Chicken Lasagna
three years ago: Kale Frittata for Two
four years ago: Jambalaya 

Baked Cauli-Tots Two Ways

  • Servings: 2-4
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adapted from Cupcakes and Kale Chips

Ingredients:

  • 3 cups packed shredded cauliflower, water squeezed out with a kitchen towel [I use the shredding blade on my food processor. You can use the stems as well as florets.] – this is about half a head of cauliflower
    • If desired, you can make these squash-cauli tots by REDUCING the shredded cauliflower to 2 1/2 cups and ADDING 1 small shredded yellow squash or zucchini, water squeezed out with a kitchen towel [approximately 1 1/4 cups squash]
  • 1 cup shredded sharp cheddar cheese
  • 1 egg
  • 1/4 cup cornmeal
    • If squash or zucchini is added, increase the cornmeal to 1/3 cup
  • generous amount of freshly ground black pepper
  • 1 teaspoon ground mustard
  • 1/4 cup chopped fresh herbs, optional [I used Thai basil and oregano]
  • dipping sauce, as desired – this homemade Chick-Fil-A sauce is great!

Directions:

Preheat oven to 400 degrees F. Spray two mini muffin pans with cooking spray.

In a large bowl, stir together cauliflower, squash [if using], cheese, egg, cornmeal, pepper, mustard, and herbs [if using]. Spoon into prepared muffin tins, pressing mixture down firmly.

Bake for 15-20 minutes until crisp along the edges and golden brown on top.

Serve with dipping sauces as desired. We like honey mustard or bbq sauce best.

Linked up with Weekend Potluck.

Chicken, Main Dishes, Recipes, Sauces

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce

These baked chicken nuggets and homemade honey mustard sauce are an easy way to satisfy fast food cravings at home!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

Even though I love salads, vegetables, and all sorts of healthy goodness, as well as eating at local restaurants, sometimes fast food just sounds SO good. Do you know what I mean? I rarely indulge, except on road trips or nights that I really really have no desire to cook and we have no leftovers. [This is super rare.] To be completely honest, the health aspect is only part of the reason I don’t indulge that often. It’s the cost. It just seems ridiculous to me to spend $7+ on a “good” fast food meal… especially keeping in mind what fast food is really made of. So what to do, what to do. Make my own fast food, of course! Chicken nuggets and chicken tenders are my absolute fave. Always have been, always will be.

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

True, it takes longer. And it’s not exactly like what you’d get at a fast food place. But seriously… if it’s just the crunch of chicken and the endless vats of dipping sauce that you desire, this will be well worth it! I’m not going to lie; these chicken nuggets aren’t healthy. They’re baked, not fried, so there is some redeeming qualities to them, but healthy they are not. Their breading is held on by an unexpected blend of balsamic vinegar and honey, a combination that’s sweet and savory all at once!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

Though you can dip these chicken nuggets in whatever sauce you like–ketchup, BBQ sauce, mustard… might I suggest this homemade Chick-Fil-A sauce? Before seeing this recipe I didn’t realize that Chick-Fil-A had their own special sauce besides their honey mustard, so I can’t vouch for the authenticity of this recipe. I can speak for the taste though–it’s amazingly, utterly, wonderfully delicious! So next time you have a craving for fast food, why not make some at home? I bet you have most of these ingredients in your pantry and fridge right now! I know I do. 🙂 Enjoy!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

one year ago: Double Chocolate Banana Muffins
two years ago: Pesto Potato Salad
three years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
four years ago:  Summer Mexican Soup

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce

  • Servings: 4-5
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from Macaroni and Cheesecake

Ingredients:

for chicken nuggets

  • 1/2 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups bread crumbs, Panko if possible – if regular bread crumbs you may want to toast in a dry skillet for a few minutes until golden brown
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces

for Chick-Fil-A sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon BBQ sauce

Directions:

Line a large sheet pan with foil and lightly grease with cooking spray. Preheat oven to 375 degrees F.

In a shallow bowl, whisk together honey and balsamic vinegar. Place bread crumbs in another shallow bowl. Roll chicken in honey then dip in bread crumbs, being sure to coat each side. Place on prepared pan and repeat until all chicken is used. Bake for 30 minutes or until cooked through.

After chicken is in the oven, whisk together all ingredients for the sauce in a small bowl. Cover and refrigerate while chicken cooks, about 30 minutes, to allow flavors to marry.

Serve chicken nuggets with sauce, ketchup, etc. Extra sauce will keep in the refrigerator for a couple weeks.

Cupcakes, Desserts, Recipes

SRC: Chocolate Cream Filled Cupcakes

These chocolate cupcakes are filled with sweet cream and topped with an easy chocolate frosting. They’re like your favorite storebought snack cakes, but homemade! 

Chocolate Cream Filled Cupcakes | thepajamachef.com

Ready for another installment of the Secret Recipe Club? I hope so, cause that’s what you’re getting! 🙂 This month I made you some yummy cupcakes, courtesy of Micha at Cookin’ Mimi. Micha has a blog full of easy and delicious family-friendly recipes. Totally my style of cooking! Micha has been cooking with her family her whole life, and even got a pasta maker for a birthday gift around ages 13 or 14. How cool! I wish I lived nearby to borrow it, haha. After perusing her blog, I narrowed my recipe selection down to two things: these cupcakes and salmon burgers. I bought ingredients and planned to make them both, but life happened and these cupcakes are the only thing I’ve had a chance to make yet. Hope you don’t mind! Those burgers look great and I will make them soon. 🙂

I decided to make these cupcakes first because I was in a chocolately sort of mood, and I needed a dessert for a few events. I love being able to multitask recipes, huh? [And contrary to popular stereotypes about women, we aren’t all always chocoaholics. I sure am not!] Micha’s original recipe made a chocolate cream filled cake, not cupcakes. But her post was all about these being a take on Little Debbie snack cakes so I thought that turning her cake into cupcakes would be totally appropriate! And don’t they look fun?

Chocolate Cream Filled Cupcakes | thepajamachef.com

Since these filled cupcakes require making the cake itself, filling, AND frosting, it seems like a lot of steps. However, it’s really not as bad as it sounds. Spread this out over a leisurely morning and you’ve got a great dessert by lunch. The cake is moist, fluffy, and not overwhelmingly sweet–the perfect balance to the sweet cream filling and rich chocolatey frosting. I think this cake recipe will be one to make again and again, especially because it doesn’t use eggs. A great recipe for allergies! When making the filling I had to add some powdered sugar to make it hold together for spooning into the cupcake. I suspect that it wouldn’t have been necessary had it been cooler outside, or if I was just spreading the filling in between two layers of a cake. Oh, and in case you’re wondering… the spoons are in the dish with the cupcakes above to prevent them from bumping into each other on the drive to work. Pretty clever, if I do say so myself. Why buy a cupcake holder if you can DIY it, right? Enjoy! Thanks, Micha for a great recipe!

one year ago: Churro Cheesecake Bars 
two years ago: Chocolate Zucchini Muffins
three years ago: Crockpot Santa Fe Chicken
four years ago: Potato Soup

Chocolate Cream Filled Cupcakes

  • Servings: 36 cupcakes
  • Print

from Cooking Mimi

Ingredients:

for cupcakes

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 3/4 cup canola oil
  • 2 tablespoons vinegar
  • 2 cups water

for filling

  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar, optional

for frosting

  • 1/2 cup butter, melted
  • 2/3 cup cocoa powder
  • 1 teaspoon vanilla
  • up to 3 cups powdered sugar
  • up to 1/3 cup milk

Directions:

Preheat oven to 350 degrees F. Line 36 muffin cups with paper liners or grease tins with cooking spray.

In a large bowl, stir together dry ingredients: flour, sugar, cocoa powder, and baking soda. Add oil, vinegar, vanilla, and water and whisk until just combined. Fill muffin cups 2/3 of the way full, then bake for 15-18 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Cool in pan for about 10 minutes before removing to a cooling rack.

While cupcakes cool, make the filling. In a small saucepan, whisk together flour and milk. Cook over medium-low heat until thick, constantly stirring. Pour into the bowl of a stand mixer to cool. When completely cool, add butter, vanilla, and sugar. Beat on high for 5 minutes until light and fluffy. If desired, add up to 1 cup powdered sugar to thicken.

When cupcakes are cool, use a sharp knife to cut circle from the top of the cupcake, angling down to cut out a cone shaped piece. Spoon [or pipe in using a pastry bag] about 1 tablespoon of filling in the hole, then replace the bit of removed cake. Repeat until all cupcakes are filled.

To make the frosting, place butter and cocoa powder in the bowl of a stand mixer. Whisk on medium until combined, then alternate adding milk and powdered sugar until desired consistency is reached. Stir in vanilla, then frost cupcakes.

On warm days, you may want to store in the refrigerator until ready to serve so the filling doesn’t melt.

Be sure to check out the other recipes from the SRC here:

Reviews

Book Review: Out of the Depths

Usually when I review books I choose ridiculous rom-coms [yes, that’s a book genre too]. This time, the subject is a bit more serious: World War II, the sinking of a ship, and survival at sea, in the spirit of Unbroken and Louie Zamperini’s story. I was sent a complimentary copy of Out of the Depths: An Unforgettable WWII Story of Survival, Courage, and the Sinking of the USS Indianapolis by Edgar Harrell USMC with David Harrell as part of Bethany House Publishers‘ book review program.

Out of the Depths Book Review | thepajamachef.com

Here is a description of the book from the publisher:

July 30, 1945—The USS Indianapolis and its 1,196-man crew is making its way toward a small island in the South Pacific. The ship is sailing unescorted, assured by headquarters the waters are safe. It is midnight, and Marine Edgar Harrell and several others have sacked out on deck rather than spend the night in their hot and muggy quarters below. Fresh off a top-secret mission to deliver uranium for the atomic bombs that would ultimately end World War II, they are unaware their ship is being watched. Minutes later, six torpedoes are slicing toward the Indy . . .

For five horrifying days and nights after their ship went down, Harrell and his shipmates had to fend for themselves in the open seas. Plagued by dehydration, exposure, saltwater poisoning, and shark attacks, their numbers were cruelly depleted before they were miraculously rescued. This is one man’s story of courage, ingenuity, and faith in God’s providence in the midst of the worst naval disaster in U.S. history.

As usual, my five point review:

  • I read Unbroken a few years ago and loved it. If you loved it too, Out of the Depths is for you. It’s equally inspiring and moving. The author credits his survival on the open seas to God and his story of faithfulness is apparant in the pages of this book.
  • Throughout the book I was just amazed at all the author and his fellow shipmates endured. It’s a hard to story to read–both in terms of war details [about the atomic bombs in Japan] and the horrific conditions the sailors endured on the water. But it’s an important one that I enjoyed learning about.
  • Being from Indiana, I was surprised that the story of the USS Indianapolis isn’t taught in schools. But I did learn that there’s a memorial in Indianapolis that I’d love to visit next time I’m there. I shouldn’t be surprised though, because many of the circumstances surrounding the sinking of the ship was kept hidden until the late 1990s.
  • For the most part, I enjoyed the way this book was written: focusing in detail about each day. The story was told in enough detail to be compelling but not too much to be boring. But parts of it felt forced and too much like a history book and too little like a personal account. That’s just a minor complaint though.
  • Overall, the book was excellent. I would highly recommend it to anyone interested in World War II history. It was neat reading the epilogue and learning the author lives in the Nashville area! 🙂

What are you reading lately?

Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!