The Pajama Chef

30 Before 30, Beans, Chicken, Main Dishes, Other, Recipes, Salads, Sides

Mystery Dish: BBQ Chicken Salad with Jalapeno Basil Ranch Dressing

May 30, 2014June 5, 2015 Sarah

Today I have the BEST SALAD EVER to share with you!! I am so psyched, I can hardly wait to tell you about it [even though it is not original at all. But that’s okay.] But first, this recipe qualifies for not just one, but two challenges. Woohoo! First of all, I created this recipe for Mystery Dish. But since it includes a fantastic homemade ranch dressing, it also helps fulfill one of my 30 before 30 goals. Score!

BBQ Chicken Salad with Jalapeno Basil Ranch Dressing | thepajamachef.com #mysterydish #salad #summer

This month for Mystery Dish, Chez Catey Lou is our host. Cate is so sweet and gave us such a creative list to work with! We had to use at least two ingredients from this list: raspberries, peanut butter chips, edamame, lemon, yeast, whole wheat pastry flour, bacon, buttermilk, basil, and zucchini. There were a thousand ways I thought about going [I probably say that every month…sorry] but my craving for a salad won out in the end. I used a few of Cate’s ingredients [lemon, buttermilk, and basil] to make an awesome Jalapeno Ranch Dressing to dress up a BBQ Chicken Salad.

I have long searched for a good homemade ranch dressing. I’ve made this recipe once before and let me tell you..it’s a keeper! It’s creamy, spicy, and best of all… clean! No weird mystery ingredients in the powder, thankyouverymuch. The key to this recipe is the jalapeno. It just elevates this creamy, herby dressing with a bit of spice. Oh so good!

BBQ Chicken Salad with Jalapeno Basil Ranch Dressing | thepajamachef.com #mysterydish #salad #summer

You know what else is good? This salad! I know a zillion restaurants have variations of BBQ Chicken Salad and this was mine. I just used seven ingredients so it’s pretty basic: lettuce, chicken, BBQ sauce, corn, tomatoes, black beans, and ranch dressing. You could also add avocados, onions, bacon, or anything else that strikes your fancy.

I kept it simple though so the flavors could really shine. You will really want to make it again and again. One bite of this and Ben was swooning. Seriously! This is a man’s salad, and definitely fancy enough for a restaurant. Hope you enjoy it as much we do!

one year ago: Strawberry Muffins
two years ago: Sweet-Tart Quinoa Salad
three years ago: BAST sandwich

BBQ Chicken Salad with Jalapeno Ranch Dressing

Servings: 4 meal-size salads or 8 side salads; 2 cups dressing
Time: 15 minutes
Print

Ingredients:

2 cups cooked chicken [leftovers from a roasted chicken work great]
1 cup bbq sauce [I used Sweet Baby Ray’s]
1 large tomato, chopped
2 cups black beans, drained and rinsed
3 cups fresh corn, cut from 3 ears of corn
1 head romaine lettuce
Jalapeno Ranch Dressing, recipe below

Directions:

Stir together chicken and bbq sauce in a skillet set over medium-low heat. Heat for 5-7 minutes or until heated through, stirring occasionally. Meanwhile, toss together romaine lettuce and Jalapeno Ranch Dressing in desired amounts. Divide lettuce between four plates, then top each with a quarter of all ingredients: chicken, tomato, black beans, and corn. Toss together and enjoy!

Jalapeno Ranch Dressing [slightly adapted from The Lively Kitchen]

Ingredients:

1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup buttermilk [for this I use real buttermilk, a substitute could be kinda weird]
4 green onions, chopped, with white bottoms removed
1/2 of a chopped, deseeded jalapeno [~2 tablespoons]
3 tablespoons fresh parsley, chopped [or 1 teaspoon dried parsley]
1/3 cup fresh Thai basil, chopped [or cilantro, basil, etc.]
1 clove garlic, minced
freshly ground black pepper to taste

DIrections:

Place all ingredients in a blender or food processor and pulse until smooth. An immersion blender works great!

Dressing thickens in the fridge so add some extra buttermilk before serving leftovers as desired.

Please check out the other awesome recipes from this month’s Mystery Dish!

1. Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze – Baking a Moment
2. Twice Baked Zucchini Boat – Chelsea’s Messy Apron
3. Buttermilk Panna Cotta with Raspberry Mint Compote – Blahnik Baker
4. Lemon-Raspberry Bundt Cake – I Dig Pinterest
5. Peanut Butter Chip Cookies – The Dessert Chronicles
6. Mini Coconut Cupcakes with Lemon Cream Cheese Frosting – I Want Crazy
7. Zucchini Noodles with Meat Mushroom Tomato Sauce – Joyfully Healthy Eats
8. Baked Wonton Cups Filled with Edamame Corn Salad – The Well Floured Kitchen
9. Easy 30 Minute Orange Rolls – Yummy Healthy Easy
10. BBQ Chicken Salad with Jalapeno Basil Ranch Dressing – The Pajama Chef
11. Mini Reese’s Peanut Butter Cupcakes – Culinary Couture
12. Zucchini Muffins with Lemon Glaze – The Weary Chef
13. Lemon Bundt Cake – Chez CateyLou

Musings

Fuel Yourself for Exercise

May 28, 2014May 10, 2014 Sarah

So, I used to post once a month on a blog called Today’s Housewife. During fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from September 23, 2010… update: now I’ve been a runner for about 16 years [since spring 1998!] and have now run 4 marathons including one with Ben! These tips are still true today, four years later. Hope they help you!

So, I’ve been a runner for about 13 years, including 10 years of competitive team running. Currently, I am in the early stages of training for a marathon (my second) and trying to convince my husband, Ben, to run one with me! Though I have sat through countless lectures on nutrition as part of team education and read many articles about healthy eating, it has only been over the past few years that I have truly begun to understand the connection between nutrition and exercise. It may seem elementary, but what you eat contributes to how well you can exercise. Nutrition needs do vary based on your exercise goals (training for a marathon versus general fitness), but regardless of your aspirations, there are five basic tips I have learned and seek to practice in my life to fuel myself for exercise.

Stay hydrated. Water is the best way to do this. Find out what temperature your prefer water (I like it ice cold), and how many ounces your favorite water bottle/glass holds. Then drink and fill it up enough times each day to get in at least 8- 8 ounce glasses! Water doesn’t have to be boring either—try adding lemon, cucumber, or orange slices to your water to make it fancy. Staying hydrated fuels your muscles to help you move well and not feel weak during exercise.

Eat regularly. Life is busy, and regardless of your life status, it can be hard eat three meals a day. There are many ways to plan ahead so you can have healthy and tasty meals for breakfast, lunch, and dinner. Making a meal plan, setting out breakfast the night before, and freezer cooking are just some of the ways I make sure that my husband and I will be well-fed and not tempted to get take-out.

Eat a variety of foods. All foods provide our bodies with different vitamins and minerals. We need carbs and fats and protein and more, which can be found in a variety of foods. Don’t worry about knowing specific about each vegetable or fruit or grain—no one food is perfect, and different colors equal different nutrients. So fill your plate with colors!

Be educated about your food choices. There is a lot of hype surrounding eating organic, vegetarian, local, etc. I personally am not a vegetarian and do not eat all organic or all local. However, I do believe in knowing where my food comes from and being educated about nutrition and issues with food production in this country. Some of the most helpful resources I’ve found in educating myself have been by reading Animal, Vegetable, Miracle by Barbara Kingsolver, as well as In Defense of Food and Food Rules by Michael Pollan. These books have made me consider the nutritional benefits found in foods that have been packaged in different ways: frozen, canned, or fresh—local or sent from 2,000 miles away, and has also challenged me to consider the effects processed foods can have on my body, especially as an athlete. This applies also to everyone too—even if you don’t consider yourself to be an “athlete!”

Be flexible, and give yourself grace. No one is going to eat completely healthy all the time. Sometimes we crave sweets or salty foods, and it’s okay to indulge your cravings at times. Some people try to eat healthy and clean about 80% of the time, and indulge the other 20%. Others may follow stricter guidelines. Moderation is key. It’s easy to get wrapped up in the technicalities of eating and nutrition to the extent that it becomes the end all, be all of our self-perception and life. That is not healthy. What is healthy is enjoying food for what it is and what it does for us, without becoming obsessive. God gives us grace in all areas of life, including our food choices and nutrition. Let’s believe that!

Quinoa, Recipes, Sides

Kale Quinoa Salad

May 26, 2014May 22, 2014 Sarah

When I was asked to cater the bridal shower, I was told that the bride loooved kale and quinoa. This salad was the direct inspiration of that. Well, and of Smitten Kitchen. Ha. But anyways, this kale quinoa salad is just SO good, you guys. It’s so fresh and delightful, I could seriously eat it for breakfast and be happy. With a fried egg on top? Oh goodness, I think I’m going to try that really soon.

Like any kale or quinoa salad, the sky’s the limit on mix ins. I just used some basic, affordable pantry staples: dried cranberries, almonds, and feta, but feel free to adjust based on your preferences. I’m a huge pistachio fan myself and think think that would be yummy. Oh, and don’t skip the dressing! Sometimes I just wanna do a basic olive oil rub on kale or quinoa but taking a couple minutes to mix up this vinaigrette-eqse dressing is totally worth it. Enjoy!

one year ago: Mexican Rice
two years ago: Black Bean Wraps

Kale Quinoa Salad [adapted from Smitten Kitchen]
click to print

Ingredients:

for salad

1 1/2 cups cooked quinoa, cooled
8 ounces kale, stems removed and thinly chopped
1/3 cup dried cranberries [or cherries]
3 scallions, chopped
1/2 cup toasted slivered almonds
1/4 cup crumbled feta cheese

for dressing

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 teaspoon honey
1/2 teaspoon dried dill
salt and freshly ground black pepper, as desired

Directions:

In a large bowl, toss together quinoa, kale, cranberries, and scallions. In a small bowl, whisk together the dressing ingredients: olive oil, viengar,lemon juice, mustard, honey, and dill. Taste and add salt and pepper as desired. Pour dressing over salad and toss well. Refrigerate for at least 30 minutes before serving to set. Top with almonds and feta just before eating.

Time: 40 minutes [10 minutes active].
Yield: 6-8 servings.

Reviews

Book Review: Wooden and Me

May 25, 2014May 21, 2014 Sarah

I don’t quite recall how I found Dallas’ blog, Day-by-Day Masterpiece. Maybe she found mine. All I know is that Dallas and I started emailing back and forth and realized we had a lot in common–a love of food, books, friends, etc. But more than that, she was in grad school at Purdue University in West Lafayette, Indiana, which happens to be my hometown. AND her grandparents [all four of them] graduated from Wittenberg University in Springfield, Ohio… my alma mater. What a small world. 🙂 We got to meet up once for a lovely coffee date at Panera before she moved back to California, and that was great fun. We’ve kept in touch over blogs and the occasional email.

Sometime in the winter, I received an email from Dallas telling me about a new book written by her dad, Woody Woodburn, called Wooden & Me: Life Lessons from My Two-Decade Friendship with the Legendary Coach & Humanitarian to Help “Make Each Day Your Masterpiece.” Woody is a writer, family man, and runner [with a nearly 11 year long daily running streak], and had the privilege of a lasting friendship with longtime UCLA basketball coach John Wooden. Long story short, Dallas asked me to review her dad’s book on my blog and I happily said yes. I read this book during March Madness and wish I was organized enough to post my review around the time of the NCAA Basketball Championship, but I wasn’t. No matter though–this book is inspiring and meaningful no matter the time of year, because it is not all about basketball. [So don’t click away if you aren’t a sports person.]

Here’s a description of the book:

As a longtime newspaper columnist Woody Woodburn is often asked to speak to civic groups – and the person audiences invariably want to hear more about during the Q&A afterward is Coach John Wooden. Listeners at these talks, as well as readers of Woodburn’s national award-winning columns, over the years have encouraged him to write a book about his experiences with Coach. Now he has with the memoir Wooden & Me: Life Lessons from My Two-Decade Friendship with the Legendary Coach and Humanitarian to Help “Make Each Day Your Masterpiece.” It was in 1987 as a young sports writer and near-newlywed that Woody met Coach, who soon became a friend and mentor through the births of Woodburn’s two children and their growth into young adulthood; the death of Woody’s mother; career decisions; and more. … Just as Coach John Wooden was beloved and revered by people of all ages and all backgrounds, readers from teens to parents to grandparents, basketball fans and non-fans alike, will find Wooden & Me enlightening and inspiring.

And as usual, my five point review:

I loved how well written and well researched this book was. As a librarian, quality is SO important to me, and sometimes with memoirs the research aspect can take a backseat because the author knows the person/subject so well. Not so with Woody Woodburn. You can tell he’s a good author from the beginning, and it shows.
I loved how passionate the author was about not only writing about his and his family’s friendship with Coach Wooden but also about teaching his readers about Coach Wooden’s philosophies. This makes the book very encouraging and motivating.
For me, probably the most challenging thing about reading memoirs [and even blogs too] is that it can feel somewhat intrusive to get that much into someone’s life–especially someone you don’t even know! I feel like the author has found a good balance between being open about his life and family, without being too revealing.
On the flip side of that, part of what makes memoirs and blogs so enjoyable is the opportunity to connect with the author. Though I’ve never been a UCLA basketball fan or even truthfully a fan of John Wooden, I did feel a certain attachment to him because he’s a Purdue grad. I loved learning more about him and his commitment to education and teamwork, things that are missing on some college sports teams these days. It’s so inspiring to consider his legacy too!
This is a quick read, but it’s also a book to savor over and enjoy bit by bit because of the wisdom imparted here. Dallas has been celebrating her father’s book and Coach Wooden on her blog this year so you can follow along here and get a taste of the book all year long! Thank you so much to Dallas and Woody for thinking of me and allowing me to review such a great book.

What are you reading lately?

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

Appetizers, Recipes

Italian Tortilla Rollups, and a Bridal Shower

May 23, 2014May 18, 2014 Sarah

Did I tell you guys that I catered a bridal shower about a month ago? Well, I did. 🙂 And it was super fun. The shower was for the niece of one of my coworkers, and I was SO honored to be asked to cater!!

The bride is a healthy foodie like me so we decided to have plenty of fresh fruits and veggies at this shower! It was quite the colorful shower. 🙂 I made three tried and true recipes, and three new ones that I am thrilled to share with y’all! So, what did I make?

Here’s the menu, with amounts for 20-25 guests:

Honey-Lime Fruit Salad: made with strawberries, navel oranges, kiwifruit, and cantaloupe. I made the dressing with my immersion blender so that the mint leaves were chopped VERY fine…and it turned out perfectly! I tripled the recipe.

Asian Peanut Veggie Dip, served in little cups with red, yellow, and green bell peppers, baby carrots, and celery. I tripled the recipe but should have made even more. I purchased 8 bell peppers, 3 pounds of baby carrots, and 2 bunches of celery.

Deviled Eggs: I didn’t take great photos, so I wasn’t going to share the recipe separately. However, I make the filling for my deviled eggs with the following measurements for every six hard boiled eggs: 1/4 cup mayonnaise, 1.5 teaspoons whole grain dijon mustard, 1.5 teaspoons yellow mustard, 1.5 teaspoons white vinegar, and lots of freshly ground black pepper. Obviously mix those ingredients with the mashed yolks! I put the filling into a ziploc bag, cut the tip off, and pipe it into the whites. I topped half with paprika as usual and the other half with chopped bacon crumbles and scallions. I made two dozen eggs [48 deviled egg halves].

Kale Quinoa Salad: will be sharing the recipe soon!

Dark Chocolate Double Coconut Macaroons: will be sharing the recipe soon!

Italian Tortilla Rollups: last, but certainly not least… and the recipe of the day! I made one batch as reflected below.

I chose to share this recipe first because I heard it was the star of the shower… especially with the kiddos. And I tried one that fell apart and let me tell you, the flavors were AWESOME! Pesto and sun-dried tomatoes are meant to be BFFs, and when paired with cream cheese in a tortilla you have a super addictive ‘lil snack bite.

Since the bride is a healthy foodie, I decided to try the Greek yogurt cream cheese and was pleasantly surprised to find that the cost was the same as for regular cream cheese. Score! I couldn’t tell a difference in flavor between the two, but the Greek yogurt cream cheese was definitely healthier and just as creamy as the original stuff is. So use that if you can, but no worries if you decide to use normal cream cheese. These little bites had so much flavor, but really. Can you go wrong with cheese, basil, and tomatoes? I think not. I’ll definitely be bringing these bites parties in the future and hope you will too.

And while we’re on the subject of weddings… I just wanted to make a shoutout to Ben. We’ve been married for FIVE YEARS today! We’re going to spend the day celebrating [so glad I could get the day off work]. I’m so thankful for Ben and love him more now than the day we got married. I wouldn’t have wanted to move to Nashville with anyone else. 🙂 Excited to see what the future holds. I love you!

one year ago: Taco Pizza
two years ago: Triple Chip Coconut Cookies

Italian Tortilla Rollups
click to print

Ingredients:

8 ounces sun-dried tomatoes, chopped [I used the ones that are just dried, but oil/water packed works too–just drain and pat dry]
8 ounces prepared pesto
fresh chopped basil, optional
chopped olives, optional
Parmesan cheese, optional
8 ounces whipped cream cheese [I used the Greek yogurt kind]
freshly ground black pepper
10 burrito-size tortillas

Directions:

In a small bowl, stir together sun-dried tomatoes, pesto, and any of the optional toppings and set aside.

Microwave tortilla for a minute to soften, then spread a tortilla evenly with cream cheese, leaving an inch border around the edges, and top with a spoonful of the sun-dried tomato mixture. Top with a little bit of black pepper, then roll tightly. Cut in half, then cut off tortilla ends [where there’s no filling]. Cut each half into thirds [making six pieces total, not including the ends that were cut off]. Place seam side down on a plate or baking dish.

Repeat with remaining ingredients, then refrigerate for at least 30 minutes or up to 24 hours before serving.

Time: 30 minutes active + refrigeration time.
Yield: 60 slices.