Tag: cream cheese

Appetizers, Recipes

Mexican Rollups

Sarah

So, I think I’ve mentioned a time or two that the first Sunday every month I organize food for a church event. It usually appears on my Menu Plan as an “appetizer and dessert” night. Sometimes “organizing” means planning, shopping, recruiting help to cook/bake, and setting/cleaning up the actual event. Other times, things are a little more involved. For one reason or another, I end up doing most of the cooking and baking. And that’s okay. For the most part, I don’t mind since I love food. But sometimes that gets a wee bit time consuming. So those months, I turn to something easy and delicious that I know everyone will love. Something that is always a hit are my Mexican Rollups. Mexican Rollups | The Pajama Chef I think I’ve made these on [or had a friend make them] no less than three separate occasions. For someone who’s an avid nonrecipe repeater, how could I not when I had a cheesy, spicy hit on my hands? Each of these two-bite appetizers is absolute packed with taco spiced deliciousness. Black beans and corn. Two kinds of cheese. Cilantro. Onions. Salsa. All wrapped up in a soft flour tortilla. Amazing. Though they aren’t really healthy, I do have ideas for healthifying them [add spinach, cut down on cheese, etc.]… but I just haven’t. Sometimes you gotta be a bit excessive. Besides being tasty, these Mexican Rollups are incredibly easy to throw together in about 15 minutes or less. You can even make them a day or two ahead–for ease on the day of a party or get-together, as well as for better marriage of flavors. All you gotta do before serving is cut them up. Perfect, right? Or guess what… if you happened to not be making these for an event, I won’t tell anyone if you just eat them burrito-style. I may have done that a time or two…. shhhh! Just kidding. But now I am uber-tempted. Mexican Rollups | The Pajama Chef Seriously though–these rollups are simple and well-loved. Every time I make them, I get so many compliments and recipe requests that I figured it would be easier to just blog about them. No one gets tired of them and they are always devoured [and I always make a double batch. Wowsers!]. One bite of this fresh yet indulgent Mexi-flavored app and you’ll see. 🙂 I guarantee anyone who tries them will agree… even those who say they don’t like black beans. There’s so much other good stuff in there. I don’t usually say that you have to try something… but you have GOT to try these. Enjoy!

Mexican Rollups

  • Servings: 80-100 slices, approximately 20-25 servings total
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  • 12 ounces cream cheese, softened [I used Neufchâtel]
  • 2 cups frozen corn, thawed
  • 15 ounce can black beans, rinsed and drained
  • 1 1/2 cups shredded cheese [I’ve used Sharp Cheddar and a taco blend]
  • ½ bunch cilantro, diced
  • 6 green onions, chopped
  • 1 package – 2 ounces – taco seasoning
  • 1 cup sour cream
  • 1 cup salsa
  • 20 flour tortillas

Combine cream cheese, corn, black beans, cheese, cilantro, onions, and taco seasoning in a large bowl. Add sour cream and salsa gradually [if it seems too runny use less of either]. Microwave tortillas to just warm up before adding filling. Spread evenly in each tortilla and roll up tightly. Don’t overfill; you don’t want it to be difficult to roll.  Place all tortillas in a baking dish, separating each layer of rolled tortillas with foil or wax paper. Refrigerate for at least 2 hours before cutting into small slices–approximately 4-5 per tortilla, and continue separating each layer with wax paper or foil.

Main Dishes, Pasta, Recipes

Summery Squash and Chicken Lasagna

Sarah

I’ve said it before and I’ll say it again… poor, poor Ben and his experimental cook of a wife [that’s me, in case you were confused]. I can’t remember exactly when this was, but it was a couple summers ago. Ben came home from work and I proudly announced that I had made pasta. Like, from scratch. He was super impressed… and then sorely disappointed to discover that I hadn’t made fancy, familiar pasta, but rather zucchini “pasta.” It was something like this: long, thin strips of noodle-like zucchini. Though Ben was a dutiful, sweet husband that night and ate his “pasta” with as much gusto as he could reckon, after dinner was over, he promptly declared “never again.” Frankly, I was pretty glad. I like veggies more than the average person, I think, but when I want pasta, I want pasta. I want pasta like this.

Gooey. Cheesy. Herby. Veggie-licious, yet still utterly ridiculous.

So how did I get from fake-out pasta to this lasagna ridiculousness?

Well, last week I was looking around the fridge and spied some leftover grated zucchini as well as a big ‘ole yellow squash. I did a little googling and to my surprise, most of the pasta recipes involving these adaptable, versicle, hearty veggies that are so awesome in taking on the other flavors of a dish are either for the banned zucchini “pasta” or else include large chunks of squash. Large chunks of squash aren’t really my cup of tea, so I decided to get creative.

The heart of this Summery Squash and Chicken Lasagna is not the layers of luscious shredded cheese, cottage cheese [could also use ricotta], or even the homemade garlicky alfredo sauce. No, the star of the show was the lemony-herb chicken vegetable filling. This filling pairs mild squash with juicy tomatoes, bright parsley, tangy lemon, and just enough chicken to satisfy the meat lovers in your life.

Summery Squash and Chicken Lasagna is the comfort food version of light summer pasta, for sure. We loved that this lasagna wasn’t as heavy as traditional versions are, yet it still added a bit of richness to our evening meal. A richness that was tempered by the sweet, sour, and fresh tastes of summertime produce. Maybe another way to explain that richness, would be to say gold medal greatness, huh? Mhmm, you know what I mean if you were watching Aly Raisman’s gymnastics last night. Gold medal greatness right there… and ta da, right here! And it can be yours, in your very own kitchen. Yay! There will be good things in life when the Olympics are over. 🙂 And this lasagna is #1 on my list. Enjoy!

Summery Squash and Chicken Lasagna [a TPC original; alfredo sauce from Mel’s Kitchen Cafe]
click to print

Ingredients:

for alfredo sauce

  • 4 tablespoons butter
  • 6 cloves garlic, finely minced
  • 8 ounces cream cheese [regular or low-fat], softened and cut into 12 pieces
  • 2 cups skim milk
  • 1 cup parmesan cheese, grated
  • freshly ground black pepper
  • 1 tablespoon cornstarch

for filling #1

  • 1 cup cooked chicken, shredded [mine was from a chicken I roasted, but store bought rotisserie chicken would work too]
  • 1 cup grated zucchini, packed
  • 1 cup grated yellow squash, packed
  • 1/2 cup cherry tomatoes, chopped [I used a yellow pear variety]
  • 1/4 cup parsley, loosely packed and minced
  • zest and juice of 1/2 a lemon
  • 1/2 teaspoon crushed red pepper

for filling #2

  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • pinch oregano
  • pinch garlic salt
  • 8 no-boil lasagna noodles
  • 1 cup shredded mozzarella or Italian blend cheese

Directions:

Preheat oven to 400 degrees. Spray an 8×8 [9×9 should work too] baking pan with cooking spray and set aside.

Begin by making the alfredo sauce.

Melt butter in a medium pot over medium heat. Add garlic and cook, stirring constantly, for about 2 minutes. Add cream cheese piece by piece, stirring until smooth between additions. Mixture may appear curdled, but keep stirring. After about 3 minutes, you’ll be rewarded with a smooth paste. Next, slowly add milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. Then, stir in parmesan cheese and a generous amount of freshly ground black pepper, mixing until cheese completely melts. Cook for an additional 2-3 minutes to thicken, then cover and remove from heat.

Next, combine chicken, zucchini, squash, and tomatoes in a bowl. Fold in parsley, lemon zest and juice, and red pepper. Set aside.

In a separate bowl, combine cottage cheese, egg, oregano, and garlic salt. Top with a generous amount of freshly ground black pepper, then mix to combine.

Assemble the lasagna by spreading a thin layer of alfredo sauce [about 1/5 of the total amount] on the bottom of the prepared pan. Top with two [uncooked] lasagna noodles, 1/4 of the cottage cheese mixture, 1/4 of the chicken/squash mixture, and 1/4 of the cheese. Repeat layering sauce, noodles, cottage cheese, chicken/squash, and cheese 3 more times–making 4 layers–then end with a layer of sauce.

Bake for 50-60 minutes, or until bubbly and brown. Remove from oven and wait 10 minutes before slicing.

Time: 90 minutes [15 minutes active].

Yield: 4-6 servings.

Breakfast, Pastries, Recipes

Pumpkin Cinnamon Rolls

Sarah

Welcome to Day Two of Pumpkin Week on The Pajama Chef! It’s a good week, huh?

A lovely fall walk :)
Beautiful trees and water… I wish this was the view from my balcony!

Are you enjoying your fall? I am. I love how the leaves are changing. I love the chill in the air. I love the need for a warm breakfast. Yesterday we saw the savory side of pumpkin. The opposite of savory is sweet. And that is just what is being served today… in breakfast format!

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
The goods, folks.

To me, cinnamon rolls are one of the most indulgent treats available to man. Warm, rich, gooey, utterly delightful pastry dough coupled with a filling of sweet and spicy cinnamon and topped with out of this world frosting. Altogether, cinnamon rolls are almost too sweet to be enjoyable. Almost, but not quite. I still enjoy them, don’t you fret.

I developed my love of cinnamon rolls by going to Cinnabon with my Grandpa as a child. We’d go to the mall for a treat when he babysat me after preschool or as a break during back to school shopping along with Grandma. Nowadays, I live in a town devoid of Cinnabon, so  I must remedy my cravings by making my own cinnamon rolls. And let me tell you.. they are almost as good as my childhood memories. But no recipe can top good memories, right?

This time, instead of using my traditional cinnamon roll recipe, I used a recipe found at Good Life Eats for a Pumpkin Cinnamon Roll. Best. Decision. Ever.

Good Life Eats placed pumpkin in the dough. I like my pumpkin intense, so I wasn’t about to stop there. I added it to the filling as well, switching out the butter for the pumpkin. Yum. Great choice. I took the easy way out with the kneading and rising parts of dough-making this time by using my breadmaker, but these rolls can be prepared by hand instead. Initially, I considered using my own frosting recipe, but in the end, went with the suggested cream cheese frosting. Another great choice, as it is practically a Cinnabon knock-off. Bliss!

If you haven’t figured it out by now, these are not your average cinnamon rolls. They are better than average. They are delicious and mouthwatering and will satisfy any sweet tooth. They are pumpkin-y and cinnamon-y and sweet to an extreme. I can’t wait to make them again.

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
Waterfalls of frosting… oh how I love thee!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

from Good Life Eats

Ingredients:

Dough:

  • 1/4 cup warm water [not hot, about 110 degrees]
  • 1 package active dry yeast [about 2 1/4 teaspoons]
  • 1/3 cup warm milk
  • 1 large egg, beaten
  • 3/4 cup pumpkin
  • 1 tablespoon melted butter
  • 2 cups all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Filling:

  • 1/4 cup pumpkin
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon

Cream Cheese Frosting:

  • 4 ounces cream cheese
  • 4 ounces butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon juice
  • 2 cups powdered sugar

Directions:

To make the dough, add all ingredients to the pan of your breadmaker according to the manufacturer’s directions. My breadmaker calls for liquids and salt, then dry ingredients, then yeast, but yours may be different. [Liquids=water, milk, egg, pumpkin, butter.] Turn on the breadmaker using the “dough” setting. When dough is prepared, remove from the pan and turn out the dough on a floured work surface or countertop. **if you do not have a breadmaker, you can make the dough by hand using these instructions.

Meanwhile, while dough is rising in the breadmaker or in a bowl, make the filling. Whisk together all ingredients except pumpkin and set aside. Grease a 9 inch round springform or cake pan with cooking spray and set aside.

After dough has been turned out onto the countertop, use a rolling pin or your hands to shape the dough into a 12 by 16 inch rectangle. Spread the 1/4 cup pumpkin over dough, leaving about an inch margin on all sides and then top with the sugar/spice mixture.

Roll the dough into a log the long way; it may stretch out some. Use a sharp, serrated knife and cut the log into 10 slices. Place in prepared pan.

The recipe can be prepared up to this point the night before, then covered with foil and refrigerated. In the morning, remove the pan from the refrigerator and take off the foil. Continue with below recipe, noting that the initial rising time may be longer because the dough is chilled.

Cover pan with a towel, and let rise until doubled, about 40-50 minutes. Preheat oven to 375 degrees and bake for about 25-35 minutes, or until rolls are golden brown and pull away from the edge of the pan slightly.

During the baking process, make the frosting. In a food processor, combine cream cheese, vanilla, butter, and lemon juice and pulse until smooth. Mix in the powdered sugar in 1/3 cup increments, beating in between additions, until all sugar is full incorporated. [If you need to use more than 2 cups to reach desired consistency, then feel free to do so!]

Frost warm rolls and enjoy immediately! Leftovers can be frozen… if there are any!

Question of the Day: What’s your favorite special food memory?

Recipes, Sides, Vegetables

Aunt Charlotte’s Tex Mex Corn

Sarah

Side dishes are one of those things that I am always unprepared for during meal planning. Sides are hard because I’m not the most skillful at coordinating the timing of meal components. Consequently, our sides are pretty boring–salad, maybe some bread or fruit and I’ll call it a day. I’m a fan of one-dish meals too that combine protein, veggies, and carbs–the less coordination required, the better. The exception to meals with boring sides are when we have company over. Then things can get interesting, and I spend more time planning, shopping, cooking, and experimenting. The following recipe is perfect for company. It can be [mostly] prepared in advance and baked right before mealtime.

My family first had this delectable Tex-Mex Corn on a family vacation. We were visiting my Great Aunt Charlotte and Uncle Cal and were served this dish at dinner one night at their then-home in San Francisco. Though it was made with the unfamiliar ingredients of chilies [probably my first experience with them, ever] and canned corn [I never eat canned veggies], it soon became an often-requested family favorite, and is still going strong, 12 years later.

I made this last weekend during a cooking spree with my mom and sister when I was visiting my family briefly, and as we made it, we realized it hadn’t been served since my parents moved into their new house more than two years ago! We always baked it in an 8×8 pan, which I inherited during the move. After a brief moment of panic realizing the necessary pan was MIA, we discovered that a 10 inch round pan would work just as well. Crisis averted! Well, except for the fact that the recipe had been abandoned for so long. Oh, the travesty! Alas, it has been rediscovered and is here for you all now.

Aunt Charlotte’s Tex Mex Corn... a family classic that is SO good

This is not your average corn casserole. There’s just something about the creaminess of the cream cheese [imagine that!] with the slight tang and bite of paprika and chilies, and the unexpected taste of white corn [instead of the more common yellow corn] that does me in. Nothing simple, nothing fancy, but a lot of yum. I could eat almost a whole pan of this myself… and I would, except I was taught to share. And so I will. But you don’t have to! I won’t tell. 🙂

Aunt Charlotte's Tex Mex Corn

  • Servings: 8
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Ingredients:

  • 6 ounces cream cheese
  • 2 15-ounce cans white corn, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1/4 cup milk
  • bread crumbs
  • paprika
  • cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a 8 by 8 inch baking pan [or a 10 inch round casserole dish] by greasing with cooking spray.  In a small pot over medium heat, melt cream cheese and stir in milk until well combined. Mix in corn and chilies. Pour into prepared pan, cover with a thin layer of bread crumbs [if making them from scratch, use about 1-1 1/2 slices of sandwich bread] and a sprinkling of paprika. Bake for 30 minutes or until top is lightly browned and crispy.

Note:

If preparing in advance, wait until baking time to add the bread crumbs and paprika or it will be soggy.

Question of the Day: What are some family recipes that you want to rescue from their poor, neglected state?