Menu Plans

Menu Plan

Menu Plan | thepajamachef.com

Week of June 23

Monday: sweet corn soup
Tuesday: southwest rice & veggie casserole
Wednesday: leftovers
Thursday: smoked turkey sausage skillet
Friday: peanut sesame noodles
Saturday: leftovers or breakfast for dinner
Sunday: glazedĀ chicken drumsticks

Pasta, Recipes, Sides

Hawaiian Macaroni Salad

This is not your classic macaroni salad… and in my opinion, that’s okay. It’s even BETTER! This macaroni salad is sweet and creamy and has a nice, satisfying crunch to it. There’s fruit and vegetables and all sorts of yummy things! I know that sounds odd, but don’t turn away!

Hawaiian Macaroni Salad | thepajamachef.com

I’ve never made a “real” macaroni salad before because I don’t really like pickles or relish and it seems like every macaroni salad calls for that. I’m not going to buy a jar for just one recipe [but spices on the other hand…]! So when I saw this recipe, I was sold. I don’t really know what made the original recipe “Hawaiian” because to me, you need pineapple to make a recipe Hawaiian. [BTW I know that is SO NOT TRUE but that’s where my mind goes!] So I added some. Duh.

Hawaiian Macaroni Salad | thepajamachef.com

And I also added some mint for good measure. This addicting salad was justĀ calling for some. Seriously. This is a great dish to make for summer picnics and BBQs, or just an ordinary dinner at home. Ben doesn’t even like mayo-based salads but he willingly ate [and enjoyed] several bowls of this. How’s that for rave reviews? Enjoy!

one year ago: Thai Tofu Ramen
two years ago: Strawberry Coconut Baked Oatmeal
three years ago: Margarita Cupcakes

Hawaiian Macaroni Salad

  • Servings: 8
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adapted from A Cozy Kitchen
Hawaiian Macaroni Salad | thepajamachef.com
Ingredients:

  • 8 ounces elbow macaroni
  • 3/4 cup mayonnaise
  • 2/3 cup carrots, finely diced
  • 2/3 cup celery, finely diced
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 8 ounces crushed pineapple, drained
  • 1 tablespoons chopped fresh mint

Directions:

Bring a large pot of water to boil. Cook and drain macaroni to al dente according to package directions.

Stir together hot macaroni, mayo, carrots, celery, and vinegar. Combine sugar, pepper, and onion powder, add to macaroni, and stir well. Fold in pineapple and mint, then season with pepper to taste. Cover and refrigerate for 3 hours to set, overnight if possible. Add a little more mayo before serving if desired. Enjoy!

Author: Sarah K. @ thepajamachef.com

Linked up with Weekend Potluck.

Main Dishes, Other, Recipes

Homemade Taco Seasoning [Low Sodium]

I like tacos alot. Actually, I love tacos. And all other forms of Mexican food, both traditional and Tex-Mex/Southwest. For a long time I thought you had to buy a packet to make tacos… that the seasoning was some foreign, mysterious substance that you couldn’t possibly replicate at home. Well, turns out that’s notĀ exactly true. There are mystery things in some store-bought versions of taco seasoning but it turns out that I CAN make a version at home that we love, and we are better off for it.

Homemade Taco Seasoning [Low Sodium] | thepajamachef.com

Why? It’s cheaper, healthier, and more convenient. No more do I have to remember to buy taco seasoning at the store when I want to make tacos. I already have it in bulk in my spice cupboard, ready and waiting for when the mood strikes. And let me tell you… the mood strikes often. This taco seasoning has become my multipurpose Mexican seasoning. I use it in quesadillas, in black beans, in chicken salad, in quinoa, in rice. I use it all the time!

Homemade Taco Seasoning [Low Sodium] | thepajamachef.com

I hate having to pay people to do something I can do better myself and I cringe when I think of all the money we’ve spent on fancy low-sodium taco seasoning packets and jars. Neither Ben nor I have been put on a low-sodium diet or anything, but as I’ve mentioned on the blog before I’m not really into salt. I like salty foods of course but am really sensitive to it in restaurant food, processed foods, and the like. I know it ‘enhances’ flavors but for me, it almost ruins them. So I rarely add salt to things. I figure many ingredients naturally have salt in them anyways so what’s the point?

Homemade Taco Seasoning [Low Sodium] | thepajamachef.com

This taco seasoning isn’t a true sodium free spice blend because most commercial chili powders do include salt. That’s something new I learned while writing this blog post… interesting, huh? But I call this low-sodium because it doesn’t have any extra salt. It gets all its flavor from a variety of herbs and spices. Like all homemade spice blends, its totally customizable based on what you like. We like a little kick so I add crushed red pepper or red chili flakes for some heat, but feel free to adjust as you like. I’m so glad I found this recipe. It’s been a staple in my kitchen for about two years and I practically have it memorized. I decided now was the time to share it with y’all! Enjoy!

Homemade Taco Seasoning [Low Sodium] | thepajamachef.com

one year ago: Double Chocolate Strawberry Shortcakes
two years ago: Dark Chocolate Crumb Bars
three years ago: No-Bake Reese’s Bars

Homemade Taco Seasoning [Low Sodium] [adapted from Mel’s Kitchen Cafe]
click to print

Ingredients:

  • 4 tablespoons chili powder*
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • four pinches of cayenne pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 2 tablespoons ground cumin
  • 1/2 tablespoon freshly ground black pepper
  • pinch of crushed red pepper or red chili flakes

Directions:

Combine all ingredients in a mason jar or other airtight container. Shake to combine and store in a dark place to use as needed.

To make tacos, add 3-4 tablespoons to a pound of cooked ground beef or turkey along with a 1/2 cup of water. Simmer 4-5 minutes or until liquid is reduced.

Seasoning is also great with chicken or black beans!

Time: 5 minutes.
Yield: roughly 3/4 cup.

Linked up with: Real Food Fridays.

Bars, Desserts, Recipes

Fudgy Fresh Mint Brownies

Every summer, I grow lots of herbs on my balcony. I can’t wait for the day I have a yard so I can have a garden! But until then, I’m content with my low-maintenance substitute. My choice of herbs varies from year to year, but this year I have Thai basil, Greek oregano, catnip, and peppermint growing happily on my balcony. I always grow mint but never really do much with it aside from making copious batches of mint water, mint iced tea, etc. Sometimes I make fruit salad with mint dressing or a vinaigrette with mint, but more often than not, my mint kind of goes to waste. Except for the smell. I just LOVE the smell of fresh mint. Don’t you?

Fudgy Fresh Mint Brownies | thepajamachef.com

One thing I’ve always wanted to do is make a chocolate dessert with fresh mint, and last weekend, I finally got around to it! These brownies are not overwhelmingly minty–nothing like those over the top, ooey gooey Andes Mint Brownies that are super popular. I’m sure you know the ones I’m talking about! Those are good, but these are something extra special. There’s nothing artificial tasting here! Just fudgy, frosted cocoa brownies with a hint of mint. They’re refreshing and super tasty!

Fudgy Fresh Mint Brownies | thepajamachef.com

But enough about the mint… the brownies deserve some love too, right? I’ve tried quite a few homemade brownie recipes. They’ve either been too cakey, too dry, too complicated, too expensive [as in: half a pound of butter, half a pound of chocolate, etc. etc. etc.]. I don’t mind spending money on a recipe if it’s going to be good, but if it’s gonna flop…? Ugh, I might as well buy a box! But these… these brownies are perfect every time! I’ve made these fudgy cocoa brownies with frosting several times and always have been impressed with their chewy texture and consistency. Most people are shocked to hear that they’re just made with cocoa and not chocolate chips or bars… or a box! For the brownie AND the frosting. They’re just the best–and I know I’m not eating a bunch of chemicals! Win win! No one will be able to resist them!

Fudgy Fresh Mint Brownies | thepajamachef.com

For this batch of Fudgy Fresh Mint Brownies, I changed Jen’s base recipe just a tad to use coffee instead of milk in the frosting. I also added some coffee to the brownie batter to add some extra moisture since I threw in a bunch of fresh mint leaves. Speaking of the mint leaves… I chopped them up veryyy finely and baked ’em right in. You can hardly tell, unless you cut into one on the edges. If the thought of that bothers you, you could a) blend the batter with a blender or b) let the mint steep in the melted butter for awhile to infuse it, then drain it out through a fine sieve. I actually tried to do that second option, but made the mistake of also adding the sugar and found it was too thick to efficiently strain out. No matter your method, the end result is fabulous. I think these would make some pretty terrific brownie sundaes! Oh, and btw… these brownies are so fudgy and moist that they aren’t dried out, even a week later, if they’re kept tightly covered. I mean, they probably won’t last that long, but for the record it’s good to know! Enjoy! šŸ™‚

Fudgy Fresh Mint Brownies | thepajamachef.com

Fudgy Fresh Mint Brownies

  • Servings: 12
  • Print

adapted from Yummy Healthy Easy

Ingredients:

for the brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup fresh mint, finely minced
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon strongly brewed coffee, optional
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder

for the frosting

  • 3 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 tablespoonĀ strongly brewed coffee [or milk]
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons cocoa powder

Directions:

Preheat oven to 350 degrees. Grease an 8×8 pan with cooking spray.

Melt butter in a saucepan set over low heat. Add sugar and mint and stir to combine. Remove from heat and let rest for 10 minutes. Mix in eggs, vanilla, and coffee, then add in cocoa powder, flour, and baking powder. Spoon into prepared pan.

Bake for about 25 minutes, then remove to cooling rack to cool. Do not overbake!

Make frosting by stirring together butter, honey, coffee, and vanilla. Slowly whisk in cocoa powder and powdered sugar. Spread on brownies while they are still warm–I like to wait about 10 minutes so they aren’t super hot. Cool completely to set frosting, then cut into bars to serve.

Reviews

Book Review: For Such a Time

You guys. I think this might be one of the best–if not THE best–Christian fiction book I have ever read. It’s right up there with Redeeming Love, y’all. The book in question is Kate Breslin’s debut novel, For Such a Time, and I was sent a complimentaryĀ copy of this novel as part ofĀ Bethany House Publishersā€˜ book review program.

For Such a Time - book review on thepajamachef.com #reading #summer

Here is aĀ description of the bookĀ from the publisher:

AĀ powerful retelling of the story of Esther during WWII: Blond and blue-eyed Jewess Hadassah Benjamin must save her people—even if she cannot save herself.

In 1944, blond and blue-eyed Jewess Hadassah Benjamin feels abandoned by God when she is saved from a firing squad only to be handed over to a new enemy. Pressed into service by SS-Kommandant Colonel Aric von Schmidt at the transit camp of Theresienstadt in Czechoslovakia, she is able to hide behind the false identity of Stella Muller. However, in order to survive and maintain her cover as Aric’s secretary, she is forced to stand by as her own people are sent to Auschwitz.

Suspecting her employer is a man of hidden depths and sympathies, Stella cautiously appeals to him on behalf of those in the camp. Aric’s compassion gives her hope, and she finds herself battling a growing attraction for this man she knows she should despise as an enemy.

Stella pours herself into her efforts to keep even some of the camp’s prisoners safe, but she risks the revelation of her true identity with every attempt. When her bravery brings her to the point of the ultimate sacrifice, she has only her faith to lean upon. Perhaps God has placed her there for such a time as this, but how can she save her people when she is unable to save herself?

As usual, my five point review:

  • This book was spectacular. I’ve read many books about the Holocaust [fiction and nonfiction] and about WWII–my favorite war [as odd as that sounds], and this rates right up there with the best. Sometimes historical fiction walks a weird line between truth and make believe,Ā and the balance is just right in this novel.
  • It’s also nice that this book is not just a recitation of the Biblical book of Esther but rather a unique story. There are certainly parallels, and Breslin’s book generally follows the outline of Esther but in a way that departs from the original storyline. Each chapter begins with a verse from Esther and various character names are chosen as a nod to Esther [i.e. Uncle Morty]. Though I’m certainly not opposed to fiction books following a Biblical storyline, I thought the author does a great job staying true to the gist of Esther but being creative.
  • Lately some of the WWII-era books I’ve been reading have had likeable German characters, including this story. It’s not like I believed that Germans during WWII were all bad–I realize a country, even in wartime, has diversity. But many books paint Germans as one dimensional Nazis, perhaps because of how Nazis and by extension, Germans, have been written about in history.Ā So I appreciate seeing the change in Aric throughout the course of the novel, and find it really interesting to consider. I have no idea how many German officers/soldiers helped Jews or other marginalized people during WWII but now I’m interested to research that.
  • Speaking of research, this novel was well researched. There was a great amount of detail and the end of the book was filled with the author’s description of how she researched, her bibliography, etc. As a librarian, I appreciate that!
  • As with every good novel… there’s really a great romance in this book. It’s realistic and adorable. You can’t help but root for their success, especially at the end. You’ll just have to read it and see! This is an awesome book that I’ll read time and time again. Five out of five stars, for sure!

What are you reading lately?

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