#10DaysofTailgate – The Pajama Chef

#10DaysofTailgate: Vegetarian Pumpkin Chili

September 29, 2014May 22, 2017 Sarah

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ’em out on Twitter, Facebook, Pinterest, and Instagram too. 🙂 They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

Servings: 12
Time: 3 hours + overnight soak
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Ingredients:

2 cups 13 bean soup mix
1 – 15 ounce can pumpkin puree
2 cups vegetable or chicken broth
6 cups water
1 onion, minced
3 cloves garlic, minced
2 carrots, thinly sliced
2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
1 – 8 ounce can tomato sauce, no salt added
5 teaspoons chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon paprika
pinch cinnamon
freshly ground black pepper, to taste
1 cup wild rice, uncooked
cheese, for topping

Directions:

The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

Main Dishes, Pork, Recipes

#10DaysofTailgate: Chipotle Mustard Pork Chops

September 28, 2014September 29, 2014 Sarah

Pork chops quickly marinated in a spicy chipotle mustard sauce are an easy and yummy weeknight dinner option!

We’re in the homestretch of #10DaysofTailgate! This is my second to last recipe for this fabulous event! But you can still enter the giveaway…go here for more info asap!

I always forget about pork chops. It’s not that we don’t like pork. When we have company over or want a dinner with loads of leftovers, I don’t hesitate to make pulled pork or carnitas. Ben’s obsessed with bacon and sausage. [True story.] But pork chops seem to sit in our freezer for.eve.r. before I make something with them. And I’m not sure why. In my opinion, they’re easier to cook than a regular old chicken breast, and they feel fancier too. But as soon as I heard about one of the sponsors for #10DaysofTailgate I KNEW I was going to be making some pork chops, because one of our sponsors is El Diablo Hot & Spicy Mustard. And mustard pork chops are amazing!! These mustards come in all sorts of fun flavors like Mango, Smoky Chipotle, and Jalapeno. I’ve already used two–Mango in an aoili for sweet potato fries [yummm!] and the Smoky Chipotle for these pork chops. Another #10DaysofTailgate sponsor came in handy for this recipe too–ThermoWorks’ ThermoPop, a pocket digital thermometer. I didn’t have a good meat thermometer before this–just a cheapo from our wedding five years ago that didn’t really work–so I’m really excited to use this thermometer in my kitchen now. 🙂 And it’s red too! Super cute. Anyways, these pork chops were so simple and so flavorful… just a mixture of spicy mustard, apple cider vinegar, and Thai basil. I grilled them indoors because it was getting dark but they can be grilled outside too obviously. If you can’t find El Diablo, any spicy mustard plus a tablespoon of chipotle peppers will do.

Thanks to El Diablo for your delicious mustards–check ’em out on Twitter, Facebook, and Instagram, and thank you to ThermoWorks for the fun red thermometer! They’re on Twitter and Facebook too. You can win products from both awesome companies in the giveaway. And hey, do you guys see what state my pork chop looks like??! If you say INDIANA you’re right! 🙂 Happy Sunday!

three years ago: Butternut Squash Apple Soup
for years ago: Whole Wheat Pancakes

Chipotle Mustard Pork Chops

Servings: 4
Time: 60 minutes
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Ingredients:

1/3 cup El Diablo Roasted Chipotle Hot & Spicy Mustard
3 tablespoons vinegar
1/2 cup Thai basil, chopped
4 pork chops – I used a thin cut since I was grilling indoors but use whatever you like, thicker is better outside

Directions:

In a bowl, stir together mustard, vinegar, and Thai basil. Add pork to the bowl and combine to coat. Let rest for 40 minutes. If you prefer to do this in a plastic bag, that works too.

Grill until cooked through, about 4 minutes for me on my George Foreman grill. You can also grill these outdoors if you prefer.

Here’s what the rest of the team brought to the table today…

Starters

‘Da Bears in ‘Da Blankets by Sew You Think You Can Cook

Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy

Philly Cheese Steak Eggrolls by Cooking In Stilettos

Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures

Mains
Buffalo Chicken Sliders by girlichef

Chipotle Ranch Chicken Wings by Cheese Curd In Paradise

White Chicken Chili by A Day in the Life on the Farm

Saucy Maple Leaf Duck Sliders by Making Miracles

Three Pepper Burgers by Eliot’s Eats

Chipotle Mustard Pork Chops by The Pajama Chef

Sides

Salads in Jars by OnTheMove-In the Galley

Disclosure: I received a complementary stash of mustard from El Diablo and a complementary Thermopop as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

Appetizers, Beef, Main Dishes, Recipes

#10DaysofTailgate: Thai Beef Skewers

September 27, 2014September 29, 2014 Sarah

A Thai-inspired grilled beef skewer recipe that couldn’t be simpler but tastes amazing! So flavorful and exotic.

Welcome to #10DaysofTailgate! Camilla did a great job organizing this fun event, and we have 14 amazing giveaways for you guys! So check out the giveaway here. 🙂 September is winding down, and so is #10DaysofTailgate and the giveaway so check it out now!

Whenever Ben and I grill–correction: whenever BEN grills and I watch–we pretty much always have the same thing: burgers. Burgers. Burgers. Delicious, but boring. We have some skewers that came with our grill tools but we’ve never used them. And we still haven’t even though we made skewers… because FireWire Grilling [check ’em out on Twitter and Facebook too] sent me some cool flexible skewers as part of #10DaysofTailgate. Thank you SO much! They are so fun to use, and easy to grill with, even on a small grill like the one we have at our apartment complex. The tips stay cool if you keep them off the grill so they’re easier to remove.

These skewers were SO flavorful and tender. I marinated chunks of steak in a mixture of Thai basil, rice vinegar, fish sauce, and two herbs that Gourmet Garden sent as part of #10DaysofTailgate–lemongrass and chili pepper. This was my first time using those tubes of herbs and I have to say that they were super convenient, especially for something like lemongrass that you might not normally purchase. [If you want, check ’em out on Twitter, Facebook, and Pinterest.] While fresh herbs are definitely my first choice for seasonings, I’ll definitely consider Gourmet Garden in future! For my skewers, I added bell peppers and onions to the beef but feel free to use whatever veggies you like. 🙂 Next time I make these skewers I’d love to add fresh mango or pineapple AND use coconut milk in the marinade instead of water. I highly suggest YOU try those additions. 🙂 Enjoy!

three years ago: Honey Mint Glazed Chicken
four years ago: Citrus Tilapia

Thai Beef Skewers

Servings: 4
Time: 4 hours 30 minutes
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Ingredients:

1 1/2 cups Thai basil – can also substitute cilantro or Italian basil
1/2 cup water
1/4 cup oil
2 tablespoons rice vinegar
1 tablespoon Lemongrass Paste from Gourmet Garden
1 teaspoon Chili Pepper Paste from Gourmet Garden
5-10 drops fish sauce
3/4-1 pound steak, cut into 2 inch cubes
1 green bell pepper, cut into 2 inch squares
1/2 yellow bell pepper, cut into 2 inch squares
1/2 red bell pepper, cut into 2 inch squares
1/2 sweet or red onion, cut into large squares

Directions:

Combine basil, water, oil, vinegar, Lemongrass paste, Chili Pepper paste, and fish sauce in a large bowl. Use immersion blender to process until smooth. A regular blender or food processor would work as well. Add steak cubes to the mixture, stirring to fully submerge. Cover and refrigerate for 4 hours to marinate. After marination is complete, add steak to skewers along with bell peppers and onions. Grill over indirect heat to desired doneness, about 15-20 minutes on a charcoal grill.

If you don’t have a grill, you can try baking the skewers on a rimmed baking sheet at 375 degrees F for 20-30 minutes, turning every 5 minutes. Just follow proper safety precautions such as soaking wooden skewers for 24 hours to prevent the risk of fire. I have not tried baking these, but there are lots of tutorials online on this subject.

Here’s what everyone brought to the table today…

Starters
Chicken Bacon Ranch Taquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook

Savory Duck Handpies by The Not So Cheesy Kitchen

Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures

Smokey Red Lentil Chili by Debbi Does Dinner Healthy

Thai Beef Skewers by The Pajama Chef

Sips

Apple Cherry Spice Cocktail by CafeTerraBlog

Dips

Kicked up Spinach Dip by Miss Laura’s Kitchen

Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

Disclosure: I received a complementary set of flexible grilling skewers from Firefire and complementary herbs from Gourmet Garden Herbs and Spices as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

Green beans tossed on the grill with mushrooms and duck bacon get toasty and roasty. They are so delicious!

This week I’m sharing quite a few tailgate recipes with some blogging friends as part of #10DaysofTailgate. Camilla did a great job organizing this event and wrangled 14 great giveaways for you guys! So check out the giveaway here. 🙂

Green beans are one vegetable that Ben and I both LOVE so we have them as a dinner side pretty often. Usually I just steam them on the stove. Occasionally I toss them in the oven to roast with some sweet potatoes, but that’s usually the extent of my green bean repertoire. Not anymore! Now, I’m gonna be grilling them up every chance I get! Especially when I have mushrooms and duck bacon laying around. Mmmm! You guys… that was just the most amazing combo ever! These veggies grilled up roasty and sweet, caramelized from the grill… and the salt of the bacon just made that taste even better! I know green beans and bacon are a thing, but I hadn’t had it very often so it was a new flavor combo for me. And the fact that it was DUCK bacon took this side over the top. Before #10DaysofTailgate duck bacon was pretty unfamiliar to me. Maple Leaf Farms [out of Indiana–woohoo!] is one of our generous sponsors and sent the team ground duck, duck bacon, and duck fat to try out. I was surprised at how tender and flavorful the bacon was. It definitely had a different flavor than regular bacon, but it wasn’t gamey at all–sort of similar to turkey bacon but with more oomph. The fact that it’s applewood smoked probably helped. 🙂 I could have made an entire meal of these veggies! But I also had some beef skewers [this awesome recipe is coming soon!] to enjoy on the side. Rough life, huh?

You might notice that I didn’t just throw the veggies on the grill. That’s my handy new stainless grilling skillet thanks to another #10DaysofTailgate sponsor, Mr. Bar-B-Q! Before this, our grilling was pretty frills-free… just us and our grill. The grilling skillet allows for a little more control of things, but you could certainly make this recipe sans skillet by wrapping everything up in a foil packet. I gotta admit that having some grilling tools is pretty fun though! I’m sure glad that grilling season in Tennessee lasts well into the fall so we can have more tasty outdoors with my new toys. If you want to check out our generous sponsors on their social media so you can get more info on their products here’s all the info you need: Maple Leaf Farms is on Twitter, Facebook, Pinterest, and Instagram, and you can find Mr. Bar-B-Q on Twitter and Facebook too. Thank you both so much for your generosity! But they also have great prizes in our giveaway so be sure to go enter NOW! 🙂

I just loved these veggies and duck bacon! Wish I had some to enjoy right now…even though it’s 8 am! 🙂

Grilled Green Beans, Mushrooms, and Duck Bacon

Servings: 4
Time: 30 minutes
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Ingredients:

1 pound green beans, washed, dried, & trimmed
4 ounces Baby Bella Mushrooms, cleaned & sliced into large pieces
4 slices duck bacon [from Maple Leaf Farms], sliced into eighths
freshly ground black pepper
salt

Directions: Add green beans, mushrooms, and bacon to a mesh grilling basket. Season as desired–I always use a lot of pepper and very little salt. Grill over indirect heat for 20 minutes, shaking every 5 minutes or so, or until bacon is fully cooked. If you don’t have a grilling basket, you can wrap ingredients in foil and grill in a foil packet. It won’t be exactly the same but the smoky flavors will still shine through.

Here’s what everyone brought to the table today…

Starters
Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips
Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips
Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Mains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

Sides
Grilled Green Beans, Mushrooms, and Duck Bacon by The Pajama Chef

Disclosure: I received a complementary stainless grilling skillet from Mr. Bar-B-Q and complementary duck bacon, ground duck, and duck fat from Maple Leaf Farms as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.