Recipes, Sides, Vegetables

Red Cabbage, Raisin, and Apple Slaw

This easy red cabbage slaw is sweet and crunchy, bursting with raisins, apples, and carrots. It’s creamy and tangy so everyone will love it!

Red Cabbage, Raisin, and Apple Slaw | thepajamachef.comI don’t really like the word “slaw.” Or the words “cole slaw.” It just sounds… unappetizing to me. But when you need a cold veggie side dish for summer picnics or barbecue pork, or just a normal weeknight dinner, it’s just really the best choice. You can make it ahead and it’s good in the fridge for up to a week too! And this slaw [shudder!] tastes really, really, really good. So that helps too. 🙂 I’m so picky about cole slaw, besides the name. The taste is super important to me. I don’t like it to be too creamy [like my dad prefers] or too vinegary… but rather, something in the middle. Like this recipe! The dressing for this red cabbage based slaw is creamy AND tangy. I used mayo, Greek yogurt, and sour cream for optimal creaminess along with a hint of apple cider vinegar and lemon juice for tang. Perfect!

Red Cabbage, Raisin, and Apple Slaw | thepajamachef.comBesides the taste of the dressing, a great slaw to me has to have some sweet elements. The more the merrier, I think! This slaw also features raisins and apples and carrots for tons of sweetness. The perfect blend. 🙂 My slaw isn’t quite as pretty as traditional cole slaws because the holes of my circa-1980 food processor are kinda wonky, so if you take the time to slice a head of cabbage your slaw will look MUCH better than mine. Take a look at the original recipe and you’ll see what I mean. But looks aside, this slaw is fantastic and is sure to be a staple in my home for many summers to come. Enjoy! Happy Labor Day weekend!

one year ago: Healthy Crumb Topped Zucchini Bread
two years ago: Pumpkin Coconut Soup
three years ago: Chocolate Mousse

four years ago: Pumpkin Granola
five years ago: The BESTEST Pizza Sauce Ever + A Pizza How-To

Red Cabbage, Raisin, and Apple Slaw

  • Servings: 8
  • Print

slightly adapted from Budget Bytes

Ingredients:

  • 1/3 cup mayonaise
  • 1/3 cup Greek yogurt or sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • freshly ground black pepper
  • 1 small head purple cabbage [about 1.5 pounds]
  • 2 large carrots, peeled
  • 1 medium Granny Smith apple, cored
  • 1/2 cup raisins [I used a mix of regular and golden]

Directions:

In a small bowl, whisk together mayo, yogurt, vinegar, lemon juice, honey, and pepper for the dressing. Set aside.

Use a food processor or a sharp knife to shred the cabbage into thin strips and place in a large bowl. Grate carrots and apple, then toss with cabbage. Pour dressing over vegetables, then gently toss until combined.

Slaw is best within the first day or so, but lasts in the fridge up to one week.

 

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Breakfast, Muffins, Recipes

SRC: Zucchini Apple Walnut Muffins

Take zucchini muffins up a notch with some sweet bits of apple and crunchy walnuts. You’ll always be coming back for just one more muffin, I promise. 

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on thepajamachef.com

This month for Secret Recipe Club I was assigned Chelsy’s blog, Mangia. Mangia means “eat” in Italian and boy does Chelsy make some good things to eat! She lives in Texas where she is a personal trainer, prefers pjs/workout clothes to jeans [ME TOO!], and loves sharing her food with family and friends. Fun fact: Chelsy started her blog in July 2010 just like me. We’re practically twins. 🙂 Since she’s been blogging for SOOOO long, there were so many great recipes to choose from. Eventually I settled on these muffins but first I was sidetracked by other deliciousness–Tahini Chickpea Salad, Ultimate Mushroom Soup,  Lemon Sweet Potato Muffins, and Toasted Coconut Espresso Mini Muffins. NOM! I’m going to have to try allll those recipes, asap.

But in the meantime, I’ll be over here munching on these Zucchini Apple Walnut Muffins. They are amazing, you guys! Where do I start? For one, like most muffins I make, they’re really fairly healthy and as such, a great snack or breakfast [though let’s be real: one muffin is not my idea of a filling breakfast, but I digress]. Agave is the only added sweetener in these muffins. I have mixed feelings about agave, so you could always use honey if you prefer. I just had a bottle that I’m trying to use up! :/ They’re also made with white whole wheat flour, coconut oil, and walnuts for some crunch! I’m normally not a fan of nuts in baked goods, but they work here for sure!

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on thepajamachef.com

Zucchini and apple combine to make a super moist, super flavorful, super delicious muffin. Though they don’t really need anything else to make them yummy [besides the aforementioned walnuts], some pumpkin pie spice [because I can’t wait for pumpkin season and didn’t want to use just cinnamon] and coconut emulsion really spiced these babies up a notch! Speaking of babies, I made them over the weekend when my mom, sister, brother-in-law, and my cute nephew were here. Let me just say everyone inhaled these. So they’re family approved and ready for making in your kitchen! 🙂 Enjoy!

P.S. I forgot to mention that Chelsy’s original recipe used coconut flour and as such, are gluten free. I just used ingredients I had but check out her original recipe if GF is your thing!

Zucchini Apple Walnut Muffins

  • Servings: 20-24 muffins
  • Print

adapted from Mangia

Ingredients:

  • 2 cups white whole wheat flour [240 grams in weight]
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice –> or an equivalent amount of cinnamon with a bit of nutmeg would work too
  • ~2 cups grated zucchini, with water gently squeezed out in a dishcloth –> from 2 small/medium zucchinis
  • 1 large Granny Smith apple, diced
  • 2 large eggs, beaten
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon coconut emulsion/flavoring/extract –> I’ve seen it sold all three ways
  • 1/2 cup walnuts, chopped

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or grease with cooking spray.

In a large bowl, stir together flour, baking soda, baking powder, and pumpkin pie spice. In a medium bowl, whisk together zucchini, apple, eggs, agave, oil, and coconut emulsion. Gently add wet ingredients to dry ingredients, then stir until just combined. Fold in walnuts.

Divide batter between muffin cups, filling 2/3 of the way full. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Enjoy immediately, or cool on a wire rack for later. Muffins freeze well!

Check out the other SRC recipes below!

10 Minute Lunches, Main Dishes, Recipes, Sandwiches and Wraps

10 Minute Lunch #7: Curried Chicken Salad

Chicken salad… it can be boring, or awesome. This version is pretty darn amazing! I hope you give it a try. 🙂

Back in the days of grad school, I was ALL about the 10 minute lunch. These working days, I am ALL about leftovers for lunch… or special salads. 🙂 But I resurrected the 10 minute lunch lately with this fantastic curried chicken salad! I saw a few pics of curried chicken salad from different folks on Instagram, but I just made my own version based on what I had in my fridge.

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

I enjoyed this chicken salad on some fresh, homemade whole wheat bread. Recipe coming soon! But back to this chicken salad…it’s filled with all sorts of deliciousness. Golden raisins [golden > regular in my book!], crunchy celery, curry powder [duh], cinnamon [for a sweet kick!], and real mayo! I’ve tried to like using greek yogurt in the place of mayo, but I almost never like it… So why skip the good stuff?

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

This curried chicken salad was a great few day’s worth of lunches. I used leftover shredded chicken from one of the whole chickens we roast a couple times a month, but you could also use store-bought rotisserie chicken or just poach some chicken. It made for some great, hearty sandwiches. Creamy, crunchy, and flavorful! And fast! Just what I like for busy lunchtimes. 🙂 Enjoy!

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

Curried Chicken Salad

  • Servings: 2
  • Print

Ingredients:

  • 1 cup cooked chicken, shredded
  • 1/4 of an apple, diced – about 1/2 cup
  • 1 stalk celery, diced
  • 1/4 cup golden raisins
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cinnamon
  • bread, lettuce, crackers for serving

Directions:

In a medium bowl, combine chicken, apple, celery, and golden raisins. Add mayo, lemon juice, and mustard and stir to coat. Sprinkle curry powder and cinnamon on top then stir again.

Serve on good bread, a crisp lettuce leaf, or with crackers.

Desserts, Pies, Recipes

#TripleSBites: Crumb Top Apple Pie

This walnut-laced crumb topped apple pie is a perfect dessert for the pie lover in your life!

#TripleSBites Crumb Top Apple Pie | thepajamachef.com

Ben loves all desserts, but his two favorites are pie and cheesecake. Often for his birthdays I’ll make one or the other instead of a traditional cake. So this Crumb Topped Apple Pie, while not a traditional Valentine’s Day dessert, is certainly appreciated in my house!

#TripleSBites Crumb Top Apple Pie | thepajamachef.com

I’ve made plenty of apple pies in my day, but with this recipe, I have found my new go-to. The apple filling is sweet and perfectly spiced, but the crumb topping takes the cake [hahaha]. I’m usually not a nut-in-desserts girl, but the walnuts in the crumb topping are absolutely DIVINE! I can see other nuts, like pecans or almonds or even hazelnuts working really well in the topping too.

Crumb Top Apple Pie | thepajamachef.com #TripleSBitesThis pie is great on its own, or a la mode. Maybe with yogurt it could be an acceptable breakfast?! 🙂 But if you’re looking for more Valentine’s desserts, read on!

Spicely Chocolates for #TripleSBites | thepajamachef.com

As part of #TripleSBites we were all sent some fancy chocolates from Spicely Organics. These chocolates were EXCELLENT! I got to try Honeybush Caramel Milk Chocolate and Green Earl Grey Dark Chocolate. Both were delicious and part of their tea-infused line of chocolates. The Honeybush Caramel tasted like cinnamon and spice, along with sweet caramel, while the Green Earl Grey tasted like earl grey tea and citrus. Normally I like dark chocolate better than milk chocolate, but the milk chocolate option was my favorite. On their website, Spicely also has some other flavors and you can win them through our giveaway, which ends today! These chocolates remind me of some specialty ones I purchased in France when I spent a summer in Nice during college. So you know they have to be good! You can find Spicely on Twitter and Facebook too, if you want to learn more. 🙂

Kitchen IQ for #TripleSBites | thepajamachef.com

We were also sent a handy spice grater from Kitchen IQ. It’s great to use for grating cheese or cinnamon or chocolate… the essentials, really! I love the design–it’s very easy to use and feels safe for your hands unlike my large grater. I know I will use it often! I hope to share a new recipe soon where I use it…. so stay tuned! 🙂 You can check them out on Facebook, Twitter, and Pinterest, and also check out our giveaway for their prize! I’ve had such a great time being part of #TripleSBites over the past week or so, and hope you’ve enjoyed it too! Have a great Monday, guys!

three years ago: Mexican Chicken Alfredo
four years ago: Chocolate Chip Cookie Bars

Crumb Top Apple Pie

  • Servings: 8
  • Print

crust and pie from Life as Mom

Ingredients:

for crust

  • 1 cup flour
  • 1/2 cup butter, chunked
  • 1/2 teaspoon salt
  • 1-2 tablespoons cold water

for pie

  • 6 apples, peeled, cored, and sliced – I used a combination of Granny Smith and Golden Delicious
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup flour
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 cup walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond or vanilla extract

Directions:
Begin by making the crust. In a mixing bowl, combine flour, butter, and salt with a pastry blender or two knives. Mix until the mixture forms pea-sized pieces. Stir in cold water until dough comes together. Transfer to a pie pan, spreading the dough along the bottom and sides of the pan. Set aside.

When pie crust has come together, preheat oven to 375 degrees.

In a large mixing bowl, stir together apples, sugar, cinnamon, and lemon juice. Transfer to unbaked pie crust.

Place flour, butter, brown sugar, walnuts, cinnamon, and almond/vanilla extract in a food processor. Pulse until mixture forms coarse crumbs. Spread evenly over apples.

Bake for 1 hour or until filling is bubbly. Check pie after about 40 minutes and cover with foil to prevent burning, if necessary.

Note:

Pie can be frozen, unbaked, for up to 2 months. Just wrap in two layers of foil and do not thaw before baking–just add 15 minutes extra to the baking time.

Disclosure: I received chocolates from Spicely Organics and a spice grater from Kitchen IQ as part of my participation in #TripleSBites. 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. 

#TripleSBites | thepajamachef.com

Be sure to check out other yummy recipes whipped up by my friends below:

Cupcakes, Desserts, Recipes

Cupcake Day: Mini Apple Cupcakes with Cranberry Buttercream

Sweet spiced apple cupcakes paired with a tart cranberry buttercream. Two fall flavors in one mini cupcake bite! With just a few special ingredients you can have some extraordinary cupcakes!

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

Before I forget… go say HAPPY BIRTHDAY to my baby sister. 🙂 How convenient that I’m posting a cupcake recipe today, huh? Here we are 25 years ago! Aww.

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

The best things come in small packages, I think [see above?!], and mini cupcakes and muffins are no exception. They’re pretty much my favorite things ever! I hadn’t made mini cupcakes in wayyy too long, so when Coleen of The Redhead Baker announced her celebration of cupcakes this fall, I KNEW mini cupcakes would be my contribution. And after much deliberation, I decided to make apple cupcakes. But what to top them with?

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

One of my Nashville friends has her own baking business and recently brought some sample cupcakes to our Bible study. She topped her apple cupcakes with a salted caramel buttercream, which was delicious, but I didn’t want to be a copycat. 🙂 Cinnamon buttercream also sounded good too, but then my favorite applesauce variation came to mind. Ben and I love swirling cranberry sauce into homemade applesauce, so I thought a nice tart cranberry buttercream may be the way to go. And ohhh my–it is!

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

Multiple strong, overly sweet flavors don’t always work for cupcakes in my book. So I like to keep either the cake or the frosting on the simple side, and really play up the other. The cake portion of these cupcakes are just a subtle, spiced apple flavor. I grated the apples to add some texture and fresh apple. I normally love small chunks of apple in cake and muffins, but the grated texture works better in mini cupcakes, imo. Then the frosting. Ohhh the frosting!

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

The cranberry buttercream is stunning, isn’t it? It’s naturally that bright, bold shade of pink, and each bite is better than the last. This buttercream is sweet, with a fantastic cranberry-y tart aftertaste. Good thing this recipe makes a ton of buttercream… enough to keep in your fridge for a late night snack. 🙂 Seeing these pink seasonal cupcakes just makes me so happy! I wish I could bring some to share with you in real life today. Enjoy!

Mini Apple Cupcakes with Cranberry Buttercream | thepajamachef.com

Thanks for organizing this celebration of cupcakes, Coleen! Be sure to scroll down below the recipe to see lots of yummy cupcake recipes. Have a great Monday!!

four years ago: Cheddar Black Pepper Biscuits

Mini Apple Cupcakes with Cranberry Buttercream

  • Servings: 32 mini cupcakes
  • Print

Ingredients:

for apple cupcakes from Chow

  • 1 1/2 cups shredded apples [2 medium Gala apples]
  • 1 1/4 cup all-purpose flour [156 1/4 grams]
  • 1 teaspoon baking powder
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg, room temperature
  • 3 ounces buttermilk, room temperature

for cranberry buttercream from Baker By Nature

  • 2 cups cranberries
  • 2 tablespoons lemon juice
  • 1/2 cup unsalted butter, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla

Directions:

Begin by shredding the apples with a box grater or food processor. Then press apples through a fine mesh sieve to drain as much juice out as possible.

Preheat oven to 350 degrees. Line mini cupcake pans with paper liners and set aside.

In a small bowl, whisk together flour, baking powder, salt, cinnamon, and ginger. With a mixer, beat butter for 2 minutes until smooth. Add sugar and vanilla and beat for another two minutes. Add egg and buttermilk, then beat for another minute. Scrape the sides of the bowl, add dry ingredients, and mix until just combined. Then, fold in apples.

Spoon batter into prepared pans, filling just below the top of the cup.

Bake for 14-15 minutes or until a toothpick inserted in the center comes clean. Cool completely before frosting.

While cupcakes are baking, prepare buttercream. Begin by placing cranberries and lemon juice in a saucepan. Simmer over medium heat, stirring constantly, until cranberries pop and can be mashed easily. Mixture will look like a thick cranberry jam. Remove from heat, and working in batches, press mixture through a fine mesh sieve to separate the puree from the seeds/skin. This may be time consuming but is worth it. Cover and refrigerate puree to chill.

When ready to frost cupcakes, beat butter on medium-high for 2 minutes, until very smooth. Add in cold cranberry puree and beat for another minute until fully combined. Add powdered sugar, cup by cup and beat until desired thickness is achieved. I used about 4 cups. Stir in vanilla, then pipe or frost as desired.

Pssst! Look at all these other delicious cupcake recipes that my friends made for Cupcake Day! Mmm!