Chicken, Main Dishes, Recipes, Rice, Sides

Zin-Zen Chicken

Sarah

I don’t even want to tell you when I made this stir fry originally. It’s too embarrassing. But it is what it is, and even though time has gone by since this dish graced our table, its goodness hasn’t gone away. [Did that make any sense to anyone but me?] ANYWAYS…. Ben, especially, loves stir fry. I can’t say that it was my favorite dinner as a kid, but I’m starting to appreciate it more and more these days since it’s quick, healthy, and flavorful.

Zin Zen Chicken | thepajamachef.com

What makes this stir fry SO good is the combination of the orange-flavored rice with the gingery and garlicky chicken and vegetables. Ya know, the zin/zen thing. Rachael Ray was up to something with her recipe title, I do believe. 🙂 Another good thing about this dish? It uses up some of that Chinese five spice powder that’s probably languishing in your cupboard. Please tell me I’m not alone in that. Mmmmkay, thanks. As always, enjoy! 🙂

one year ago: Guacamole Salsa
two years ago: Peanut Butter Pretzel Granola Bars
three years ago: Oreo Truffles

Zin-Zen Chicken [from Rachael Ray]
click to print

Ingredients:

  • 1 cup white rice
  • 2 cups chicken broth
  • zest and juice of 1 orange
  • 3 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • cracked black pepper
  • 3 cups chopped bell peppers [I used red, orange, and yellow]
  • 2 cloves garlic, minced
  • 1 inch grated gingerroot [or 1 teaspoon ground]
  • 1 red or yellow onion, minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup Zinfandel wine or chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons Chinese five spice powder
  • 4 scallions, sliced on the bias

Directions:

Combine rice, chicken broth, and orange zest in a medium pan. Set to high heat, then bring to a boil. Reduce heat to low and simmer until liquid is absorbed.

In a separate large skillet, heat olive oil over medium-high heat. Saute chicken, seasoned with black pepper, until golden brown, about 6-8 minutes. Remove chicken to a plate and cover with foil. Place bell peppers, garlic, ginger, and onion in the pan and cook until tender, about 5 minutes. Add the veggies to the chicken, then melt butter in skillet. Whisk in flour and cook for 30 seconds. Then add the wine/chicken broth, soy sauce, and five spice powder and stir to combine. Reduce heat to medium low. Put the chicken and veggies back in the skillet and simmer until thickened, about 3 minutes.

After the rice is cooked, add scallions and orange juice and fluff with a fork. Serve the chicken and vegetables over the rice.

Time: 30 minutes.
Yield: 4-6 servings.
Note: For four, this amount of rice is perfect. For six, doubling it would be best.

Linked up with: Weekend Potluck.

Menu Plans

Menu Plan

Sarah

Menu Plan | The Pajama ChefWeek of April 20

Monday: leftovers
Tuesday: Pineapple Fried Rice with Crispy Salt & Pepper Baked Tofu
Wednesday: black beans and rice
Thursday: Ricotta Dumplings with Tomato Sauce
Friday: leftovers
Saturday: homemade pizza
Sunday: birthday dinner from Ben… he’s going to grill!

Desserts, Other, Recipes

Bunny Bait, or White Chocolate Snack Mix You Can Make All Year

Sarah

I feel so lame calling this snack mix “Bunny Bait.” What I REALLY want to call it, despite those springtime Easter M&Ms, is Ho Ho Ho Cheerio Mix. Because that’s its real name [for Christmastime]. My mom was given this recipe back in the day with her friend Kim, and it’s been a family favorite ever since. The sweet and salty snack mix is super addictive, so I don’t suggest making a batch unless you have lots of friends and family to share with.

Bunny Bait, or White Chocolate Snack Mix You Can Make All Year Long | thepajamachef.com

Though I want to tell you that the ingredients in this snack mix–Crispix, Cheerios, pretzels, peanuts, and M&Ms are sacred, they really aren’t. Case in point: when I was shopping for ingredients to make this batch, I accidentally grabbed Chex cereal instead of Crispix. I don’t know what I was thinking! But it worked just fine. So feel free to substitute ingredients with what ya got or what you want to use. Cause really, when you pair M&Ms with crunchy cereal and salty pretzels and peanuts [that I left out this time because this batch was a gift for student workers in the library, and I wanted to be sensitive to possible peanut allergies], and top everything with white chocolate, you can’t go wrong. This Bunny Bait or Ho Ho Ho Cheerio Mix or White Chocolate Snack Mix is just divine. It’s perfect for Easter or any holiday, just use the seasonal M&Ms to make it extra festive. Enjoy! 🙂 Happy Easter!

Bunny Bait, or White Chocolate Snack Mix You Can Make All Year| thepajamachef.com

one year ago: Pork Chops with Quinoa, Kale, and Blood Orange
two years ago: Best Burrito Bowls Ever
three years ago: Sausage Egg Apple Strata

Bunny Bait, Ho Ho Ho Cheerio Mix, or White Chocolate Snack Mix You Can Make All Year

  • Servings: 12 cups
  • Print

from my mom’s friend Kim
Ingredients:

  • 6 cups Crispix or Chex Cereal
  • 6 cups Cheerios
  • 2 cups pretzels
  • 2 cups peanuts, optional
  • 2 cups M&Ms [I usually use the smallest “large” bag they sell, about 12 or 13 ounces]
  • 12 ounces white chocolate chips, or 1 package vanilla/almond/white chocolate candy coating –> this works wayyy better than the white chocolate chips and I think it comes in 18 ounce packages
  • 1 tablespoon canola oil, optional

Directions:

In the largest bowl or roaster you own, stir together cereals, pretzels, peanuts, and M&Ms. Then melt white chocolate chips or candy coating  in the microwave, heating in 30 second bursts and stirring well in between until melted. This usually takes me about 90 seconds.

Stir oil into white chocolate to help with pouring if you like, then pour white chocolate over cereal mix. Stir together to coat, then spread on wax paper to set.

Linked up with Weekend Potluck.

Main Dishes, Recipes, Salads, Sides, Vegetables

Grapefruit Arugula Salad

Sarah

Once I tasted a bite of this awesome Grapefruit Arugula Salad, I knew I had to photograph and share it, even though it was late and I was making this salad when all the natural light had already bid Nashville farewell. [translation=indoor photography :(] My sister and brother-in-law were visiting, and this salad was the perfect accompaniment to our roasted chicken and vegetable dinner.

Grapefruit Arugula Salad | thepajamachef.com

I know there are a million variations of grapefruit arugula salad out there, and this is the first version I’ve ever had, so I can’t say it’s the best, but I can say it’s MY best. 🙂 How’s that? Well, it’s just so much yumminess in one bowl! You’ve got your juicy citrus, your tangy feta, and your peppery arugula all dressed in a lemon vinaigrette dressing. Basically an explosion of flavors. I totally wish I had made bigger salads so don’t make the same mistake I did. This is one salad I know I’ll be coming back to time and time again. Enjoy, friends!

one year ago: Herb, Tomato, and Cheese Crackers
two years ago: Smoky Fried Chickpeas
three years ago: Pantry Pasta for Two

Grapefruit Arugula Salad
click to print

Ingredients:

  • 1 large grapefruit
  • 3 ounces arugula
  • 1 ounce crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • lemon pepper
  • salt

Directions:

Using a sharp paring knife, section the grapefruit into segments. I tried to do this without a tutorial and it didn’t go so well, so check out this tutorial and your grapefruit will look better than mine. 🙂

Divide arugula between four bowls, then divide grapefruit between the bowls as well. Top with feta cheese.

Whisk together oil, lemon juice, and balsamic for the dressing. Add lemon pepper and salt to taste, then drizzle over salad immediately before eating.

Time: 5 minutes.
Yield: 4 servings.

Appetizers, Recipes

SRC: Coconut Curry Popcorn

Sarah

Hello and welcome to another edition of the Secret Recipe Club! For the month of April, I was assigned Leandra’s blog, Love & Flour. Leandra lives in Charlotte, and claims to have a dual affiliation for/affliction of the Ohio State Buckeyes and the Florida Gators. My husband says this is absolutely impossible, but he is a diehard Buckeye so that’s to be expected I suppose. 🙂 I’ve long admired Leandra’s blog because of her lovely photography and creative recipes, so I was thrilled to have the opportunity to make something from her blog! I was quite torn between many delicious dishes like this unique Popcorn Bread, a lovely Sparkling Rosemary Grapefruit Soda, or a scrumptious-looking White Texas Sheet Cake. In the end, I went with ease and simplicity, but just because this recipe came together in about five minutes flat does NOT mean it is lacking in any way.

Coconut Curry Popcorn | thepajamachef.com

No, actually this Coconut Curry Popcorn has big flavor and has absolutely revolutionized my popcorn habit. Normally I’m a butter ‘n salt girl. I pin all sorts of popcorn recipes but haven’t ever made any of them. So making this popcorn seasoning was a step of faith… and truth be told, I was kind of SCARED to try it.

Coconut Curry Popcorn | thepajamachef.com

How ridiculous is that? I love coconut and I love curry, but I think I was just terrified that I’d ruin a perfectly good batch of popcorn with a weird seasoning. To be fair, I have curried myself out in the past but I haven’t had any in awhile so I figured I’d be safe now. But Leandra described this popcorn in such a way that I absolutely HAD to give it a try. And I’m so glad I did. It’s everything good at once… salty, sweet, spicy. This seasoning certainly has a little bit of kick to it, but the sweetness and warmth from the sugar, coconut, cinnamon, and ginger provide an awesome balance that is way too addictive for my taste. I’m glad this recipe makes a lot [even after I cut it down from the original] so I can keep some in the cupboard for easy access every time a craving strikes.

Coconut Curry Popcorn | thepajamachef.com

Thanks for the great recipe, Leandra! Enjoy! 🙂

Coconut Curry Popcorn | thepajamachef.com

one year ago: Dark Chocolate Crumb Bars
two years ago: Bread Machine Cinnamon Rolls with Maple Icing
three years ago: Chicken Pot Pie

Coconut Curry Popcorn [from Love & Flour]
click to print

Ingredients:

  • 1/4 cup coconut flakes
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne powder
  • 1/8 teaspoon garlic powder
  • popped plain popcorn

Directions:

Combine all ingredients except popcorn in a food processor, then pulse until coconut flakes are broken down. Toss over popcorn, then store remaining seasoning in an airtight container.

Time: 5 minutes.
Yield: 1/2 cup popcorn seasoning.

Be sure to check out all the other SRC recipes for the month at the link below!

Linked up with: Weekend Potluck.