chicken – Page 14 – The Pajama Chef

First of all, my misadventures with these Pumpkin Chicken Tacos was entirely my fault, not the fault of the recipe. It’s really great and I will make it again. My husband enjoyed this dinner immensely; I just had some bad luck and didn’t really consider the effects of spice on my not-so-spice-loving palate. It was really disappointing because I had so been looking forward to this dinner… but alas, it was not meant to be!

This is what happened after a taste test…

Sarah — After taking a bite of the pumpkin chicken mixture while it was cooking, my lips and mouth started burning really badly! I think I got ate a straight jalapeno seed or something, and not much else. Ice helped a little but not much… partially because I probably had juice on my hands, which melted onto the ice cube, and partially because it was only AFTER I started this ice cube regimen that my husband remembered that water makes the burning sensation worse… 😦 But milk was good and aided in my recovery! I must say, I did not try the final product but Ben thought it was so good that he wanted me to share it here. So here goes!

However, despite that incident, my husband really enjoyed his dinner and says that you should definitely try this recipe. He thought that the pumpkin gave the meat a unique and creamy texture and flavor. He loved the contrast of the pumpkin with the spice, and felt that the pumpkin really melded well with the veggies and chicken. He also loved the spiciness of this dish, and even going so far as to say that it was one of the spiciest dishes he’s ever eaten, aside from wing sauces. This was even after I discarded about 2/3 of the seeds of the jalapenos!Ben also liked how pumpkin was savory, instead of sweet as it tends to be in most recipes. Initially, that was what drew me to the recipe. Pumpkin is so versatile, and I love finding atypical ways to use my favorite ingredients.

pumpkin chicken tacos... spicy & delicious — This is the deliciousness that is pumpkin chicken tacos.

To sum it up, if you like spicy food and pumpkin, you will love this! If not, you can still make this but definitely tone it down. In no way do I blame the recipe or the We are not Martha girls for my plight… it was all my fault! I should have been more careful with the level of heat in this. Oh well! Our kitty made it up to me during clean up by being so darn cute and pulling on my apron strings… literally!

Sheba pulling on my apron strings. — Playful Sheba

Pumpkin Chicken Tacos

Servings: 4
Time: 30 minutes
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[from We are not Martha]

Ingredients:

1 cup red onion, chopped
2 cups sweet peppers, chopped [I used some green, red, and yellow peppers]
1 teaspoon cumin
1 teaspoon chili powder
salt
pepper
1 pound chicken breasts, cut into 1 inch cubes
1 cup pumpkin
2 jalapeno peppers, chopped
2 tomatillos, papery skin removed and diced
2 cups frozen corn
tortillas
Mexican cheese
lettuce
salsa
sour cream
cilantro
olive oil
1/4 cup water

Directions:

In a medium skillet, heat about a tablespoon of olive oil and then add the peppers and onions to sautee over medium-high heat. Season with salt, pepper, cumin, and chili powder, and mix in the water. Cook until the veggies are soft, then turn down heat to low, cover, and cook, stirring occasionally.

Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. When oil is hot, add chicken and season with a dash of ground pepper. Once the chicken has cooked through, add the chopped jalapenos and diced tomatillos. Stir and then add the pumpkin. Turn heat down and cook, stirring occasionally, until heated through.

Serve tacos with cheese, lettuce, salsa, cilantro, cheese, and sour cream. Enjoy!

Note:

You can make this milder by omitting jalapenos, and even decreasing the amount of spice in the veggies.

What has been a recent kitchen misadventure for you?

Appetizers, One Tablespoon Testosterone, Recipes

OTT: Buffalo Ranch Chicken Dip

September 15, 2010July 17, 2015 Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———-

Buffalo Ranch Chicken Dip | thepajamachef.com #appetizers #dips — Close-up view of the roiling seas of buffalo and ranch. The chicken didn’t stand a chance as wave after wave of flavor crashed upon it, permanently embedding itself in the already tasty fowl.

It’s time to celebrate. To celebrate a rich tradition that is as old as time; perhaps older. That’s right, it’s football season again. And to kick off the first big game of the season, you need a recipe that can lead you to victory. Put away the vegetable tray, it’s time for a real snack: buffalo ranch chicken dip.

Now I’d like to preface this by stating something that many of you may find borderline offensive. In my opinion, ranch dressing rates very high on my most overrated food list (Equally offensive: peanut butter is on there too. Now this isn’t to say that I dislike peanut butter, I’m just not buying the hype. I don’t need a spoonful right out of the jar. I don’t need it every single day of my life. I don’t want all my sweets to taste strongly of it. And ranch, I don’t need to dip every savory appetizer or finger food in you. So many people make these two items out to be the epitome all of that is delicious, and that just rubs me the wrong way. They taste just fine, but they are significantly overrated. Also worth noting, the worst offense regarding these two items is the following: I actually knew someone who ate peanut butter and ranch sandwiches. Seriously. It’s exactly how it sounds. PB & J – the J + ranch. I shall say no more.). But this dish opened my taste buds to what ranch used properly can do. And it is glorious. Without further ado, the recipe.

Buffalo Ranch Chicken Dip

Servings: ~10
Time: 2 hours
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from Sarah’s friend Kelly

Ingredients:

1 lb boneless skinless chicken breast
16 oz cream cheese (or Neufchatel!!!)
1 c ranch dressing
3/4 c hot sauce (I like Frank’s)
1 1/2 c shredded cheddar cheese

Directions: Poach your chicken breast. You can cut it up into smaller pieces prior to poaching so it’ll cook faster, or you can just cut it up after it’s cooked (my method). Heat the cooked chicken and hot sauce on the stove until heated through. Stir in the cream cheese and ranch dressing. Mix in half the shredded cheese. Transfer to a slow cooker (the cream cheese does not need to be fully melted at this point). Sprinkle remaining cheese on top, cover, and cook on low until bubbly. Serve with tortilla chips and Ohio State football games. Yields not nearly enough servings (for this hungry football fan, anyway).

The chips, eager to bathe in the incarnate awesomeness, surround the bowl in dipping formation.

What do you think are the most overrated foods?

Chicken, Main Dishes, Recipes

Crock Pot Santa Fe Chicken

September 13, 2010September 9, 2015 Sarah

As I have said before on this blog, Mexican food is the best. [See here, here, and here if you don’t believe me! Or even if you do. :)] I could eat it for days on end, I think. I’m always on the lookout for new recipes, because a girl can only have tacos so many times! When I saw this recipe on Iowa Girl Eats, I was instantly intrigued because it looked so easy and so tasty. I knew I had to make it, and so I did on a recent weekend day. [I have this fear of fire, and it just makes me nervous to leave a crock pot on all day while we’re away, especially with our low kitchen cabinets (no counterspace without cabinets over it) and our kitty who enjoys hanging out on the kitchen counters when we don’t chase her off… so crock pot recipes are reserved for days when we’ll be home.]

We found this dish to be so flavorful! I love how Ben put it when he said that the zest of the seasonings combined with the taste of each individual ingredient gave it a distinct Southwestern or Tex-Mex feel. I really enjoyed how the toppings of cheese, sour cream, green onions, lettuce, and cilantro blended with the rice and chicken to bring everything together and make every bite different and unique. Don’t skimp on the fresh cilantro or green onions–you’ll regret it if you do! 🙂

This chicken is also really versatile. Initially, we ate it on a bed of rice [brown for me, white for him] and scooped up more with tortilla chips. Then… I made oven-baked burritos–just roll up tortillas stuffed with the chicken filling and a slab of cream cheese [sounds weird, but tastes amazingly creamy] and place in an oven-safe baking dish in a 400 degree oven for 10-15 minutes or until crispy. Top with shredded cheese the last few minutes of baking and with other toppings after it comes out of the oven and before it enters your mouth. Finally, I made nachos. No matter how you serve it, you will find it yum-a-licious!

Crock Pot Santa Fe Chicken

Servings: 10+
Time: 7-8 hours
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from Iowa Girl Eats

Ingredients:

15 ounces chicken broth
15 ounces canned diced tomatoes with green chili peppers
15 ounces canned black beans, drained and rinsed
8-10 ounces frozen corn
3 green onions, chopped + more for serving
1 teaspoon dried cumin
1 teaspoon dried cilantro [also called coriander]
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper [or more if you like a lot more kick]
1 pound chicken breasts, thawed
fresh cilantro, chopped for serving
cheese for serving
sour cream for serving
lettuce for serving

Directions:

Add all ingredients to a crock pot with the exception of the fresh cilantro and the additional green onion for serving [but do put in the 3 chopped green onion… pieces? stalks? stems? What are they called? Anyone??!]. Cook on low for 7 hours. If you’re in a rush, you could probably cook it on high for 3-4 hours but I haven’t tested that out.

Remove the chicken breasts and shred with 2 forks or a combination of fork and fingers if you’re like me. 🙂 Return to crock pot, and stir to combine. Taste and adjust seasonings if necessary.

Serve over cooked rice or tortilla chips, or in tortilla shells. The possibilities are endless! Top with any combination of green onions, cheese, sour cream, cilantro, and lettuce.

Notes:

This recipe makes enough to feed a crowd or feed two people many times. I think we’ve each had about 5 servings and we still have plenty more waiting in the freezer for a busy day. So have your tupperware on the ready!

Chicken, Main Dishes, Recipes

Lemon-Herb Grilled Chicken

August 25, 2010June 4, 2015 Sarah

I promise, I really do cook real food and not just desserts. And just to prove it to ya… here’s a fab new recipe I recently tried.

This Lemon-Herb Grilled Chicken is a wonderfully easy summertime recipe. I used the fresh herbs growing on my balcony in the marinade, and it was absolutely divine. I loved being able to taste and smell a variety of flavors in this chicken. It cooked really quickly in the George Foreman grill, too, which was perfect for a weeknight meal, and didn’t require the use of the oven so the apartment didn’t get all toasty. What a plus! 🙂

Lemon-Herb Grilled Chicken - an easy summertime recipe | thepajamachef.com — grillin’ UP!

This recipe does require some advanced prep work, but it’s easy enough to whip up in the morning before work or the night before. Also, I found the red pepper flakes really spicy for some reason. My husband loved it, but feel free to omit those or decrease the amount if you want a milder dish.

Lemon-Herb Grilled Chicken

Servings: 3-4
Time: 10 minutes + time to marinate
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[adapted from Midwest Living July/August 2010]

Ingredients:

1 lb chicken breasts [I used 3]
salt
pepper
1/4 cup water
1/2 cup chicken broth
1/4 cup fresh parsley, or 4 teaspoons dried parsley
1 tablespoon lemon zest
1/3 cup lemon juice
3 tablespoons olive oil
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1 teaspoon red pepper flakes
3 cloves garlic, minced
1/4 cup honey

Directions:

In a medium bowl, combine all ingredients except the chicken, salt, pepper, and water. Mix well, and reserve 1/4 cup marinade. In a separate bowl or on a plate, season chicken with salt and pepper. Add chicken and water to the first bowl [not the reserved portion], toss to coat. Cover and refrigerate chicken, as well as reserved marinade for at least 4 hours or up to 24. I left mine for about 9 hours. Grill chicken [husband used the George Foreman] until cooked through. Cut into the chicken every so often to test for doneness. When chicken is tender and no longer pink on the inside, brush the marinade over the top and cook for an additional minute or two, holding open the grill cover. Remove to a plate and let rest for two minutes before serving.

Chicken, Main Dishes, Recipes

Mango Chicken Curry

August 13, 2010June 4, 2015 Sarah

My little sister, Kathleen, [who is not so little anymore… she’s a junior in college!] just got home from a study abroad trip this summer to India. I love traveling, so I was so jealous she got to go there! But I’ve loved looking at her pictures and I can’t wait to see all the cool clothes and souvenirs she brought back.

In honor of Kathleen’s return home, I made us some at home Indian food this week. I’m sure this isn’t authentic at all, but it sure was good! Spicy yet sweet, smooth and creamy. We loved the various textures and tastes of the chicken, sweet mango and sauce. It did take a little time to make, but it is so worth it!

Mango Chicken Curry

Servings: 4
Time: 60 minutes
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very very slight adaptations from Simply Recipes

Ingredients:

3 tablespoons+ canola oil
1/2 cup chopped onion
2/3 red bell pepper, chopped
2 garlic cloves, minced
1 tablespoon ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangoes, peeled & diced
2 tablespoons white vinegar
1 1/4 cup water
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
1/2 cup coconut milk

Directions

Heat 2 tablespoons oil in a large saucepan over medium heat, then cook onions in pan until soft and browned, about 5-6 minutes. Add a dash more oil along with the red bell pepper and sauté for 2-3 minutes. Add curry powder, cumin, and ginger, and cook for 2 minutes more. The oil will be absorbed by the spices, so add a dash more oil as needed. Throw garlic in the pan and cook for an additional minute or two, until the garlic begins to cook through. Then, add 3/4 cup mango, vinegar, and water to the pan. Bring to a boil, and then simmer for 15 minutes, constantly stirring. Remove pan from heat and allow to cool for about 15 minutes.

[The recipe can be made until this point the night before, or earlier in the day before you plan to serve this dish. Be sure to do this if you don’t have time to wait for the sauce to cool- a hot liquid in a blender/food processor can be disastrous, not to mention dangerous!]

Once sauce has cooled substantially, spoon into a food processor and blend until smooth, about 2 minutes. Return to pan.

Add chicken to sauce, and simmer, covered, until cooked. This should take between 10-15 minutes. Be sure to check the largest piece of chicken for doneness.

Add the rest of the mango to the pan, along with the coconut milk. Cook until heated through, and serve with rice.

Notes:

There are additional suggestions with the original recipe that I did not try, such as adding extra vinegar at the end if it is too sweet, or adding sugar if it is not sweet enough. I did add about 1/8 cup of extra coconut milk to make it creamier. Feel free to adjust the seasonings depending on the level of spice or garnish with cilantro, salt, and pepper to taste. I think this could have been even better if I had marinated the chicken beforehand, but it was still good.