Pimento Cheese Tea Sandwiches

February 26, 2014 by

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The first time I made these I wasn’t sure how everyone would like them, but the number of requests for the recipe assured me everyone loved them.
This spread keeps well and can be made a day or two ahead of time.

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PIMENTO CHEESE TEA SANDWICHES

8 oz cream cheese
1/4 cup mayonnaise
1 1/2 tsp Worcestershire
A few drops hot sauce, optional
4 oz jar pimentos
4 cloves garlic, minced
2 T chopped fresh parsley
1 cup shredded cheddar cheese
1/2 cup chopped pecans

In a medium bowl, combine the cream cheese, mayo, Worcestershire, hot sauce, minced garlic, and the liquid from the jar of pimentos (reserving pimentos).  You can also combine this in a food processor.
Stir in the reserved pimentos, parsley, cheese, and pecans.
I like to serve this on white or sourdough bread.

Filed Under: Sandwiches / Wraps, Tea time

Radish Tea Sandwiches

February 25, 2014 by

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One of my favorite tea recipes!   You may think… radish sandwiches?… RADISH?!  But trust me, this is one of those recipes that nobody understands until they try it.
I love them and have never served them to anyone and they not agreed.  The raw radish and green onion is very refreshing and while you could serve them on any bread you like, I never like them quite as much as when served on dark rye bread.  Plus, they look so lovely on a tray with other sandwiches for some contrast.
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RADISH TEA SANDWICHES

8 oz pkg cream cheese
mayo to make spreadable (usually a couple spoons)
salt and pepper to taste
2 green onions, thinly sliced
1 bunch radishes, ends trimmed
Dark rye bread

Beat the cream cheese, mayo, and salt and pepper until softened.   Shred the radishes and squeeze extra moisture from them.  (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
Fold the green onions and radishes into the cream cheese mixture.   Spread on dark rye bread, top with another slice of bread, and trim crusts.  Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn’t add the radishes until the day of, or spread on bread until the day of as well.  The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.

Filed Under: Sandwiches / Wraps, Tea time

Cucumber Tea Sandwiches

February 24, 2014 by

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While cucumber sandwiches are some of the most basic, they are also a big favorite.
The nice thing about cucumber sandwiches is that you can easily adjust the seasonings.  I’ve even done chopped fresh mint and orange zest in the butter, or used a variety of fresh herbs instead of just parsley.  Fresh baby dill and cucumber always go well together, especially with a little lemon zest.  The herb butter not only adds flavor, it also helps keep the bread from becoming soggy from the cucumbers.

Cucumber Tea Sandwiches

1 English cucumber, thinly sliced
2 T white vinegar
1 tsp kosher salt

1/2 cup unsalted butter, softened
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced or grated
salt and pepper, to taste

white or wheat bread

Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat.  Let sit for at least 20 minutes, up to 2 hours.
This step could be completely skipped and they will still be great.  Sometimes I marinate the cucumbers, sometimes I don’t.  Especially if I will be serving them when I don’t have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
Drain cucumbers and pat dry with paper towels.
In a medium bowl combine the butter, parsley, garlic, salt, and pepper together.  Mix until well combined.
Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices.  Top with remaining piece of bread.  Trim crusts and cut into rectangles or triangles.  If making ahead of time, wrap well with plastic wrap and refrigerate until serving.  I recommend serving the same day these are made.

Filed Under: Sandwiches / Wraps, Tea time

Chocolate Sourdough Loaf

February 12, 2014 by

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I love sourdough.  And even though I make it regularly at home, I bought some the other day.  Because it was chocolate sourdough.  I was curious, though skeptic at first until I tried it.  And after I found how good it was, I had to make some myself.  This is just slightly adapted from the Extra tangy sourdough loaf recipe.  I make it without sugar, but the cocoa powder will give it a little bit of bitterness so if that bothers you I would add some sugar.  I leave one loaf for eating right away, the other I slice and freeze for french toast.  I suspect it would make amazing bread pudding as well…. or anything.. 🙂

CHOCOLATE SOURDOUGH LOAF

1 cup “fed” sourdough starter
1 1/2 cups warm water
1/4 cup sugar, optional
1/2 cup cocoa powder
2 1/4 tsp salt
5 cups flour
1 cup chocolate chips ( I used semi sweet)

In a large bowl, mix the starter, water, sugar, cocoa powder and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours.
Refrigerate overnight, or about 12 hours.
Add the salt and remaining 2 cups flour and knead to make a smooth dough.  Fold in the chocolate chips.
Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

Filed Under: Bread, Yeast, Sourdough

A Frame Love Shacks

February 4, 2014 by

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For our family night last night we made our annual “Love shacks”.   This time I wanted to try the A Frame version I’ve seen around.  They were a lot easier to put together, less pieces, and seem a little more structurally sound (especially when working with kids!) 🙂
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Find my tips and recipe for the original “Love Shacks” here.  I used this A Frame template here.
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As usual, I let the girls decorate any way they wanted to.  When doing a project with kids, cooking related or otherwise, remember it’s okay if things don’t turn out how you in vision or planned.  I love seeing what they will come up with on their own.  That’s not to say you can’t help if need, but don’t criticize how they want it to look either.  We love to just dump a bunch of candy on a tray in the middle of the table and have fun. 🙂
Here’s the link to the original “Love Shacks” along with some other Valentine’s day treats!

LOVE SHACKS
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CUPID CRUNCH
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HEART-BREAKERS (Valentine’s gift pouches)
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PUPPY LOVE 

Filed Under: Valentine's day

Steak Tacos with Roasted Pineapple Salsa

January 24, 2014 by

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Have you ever combined 2 of your favorite things only to find they are even more amazing together?  Yep, that’s these tacos.  Usually on taco night I make a lot of salsas and sides, but not if we’re having these.  They are so good, all by themselves.   I dare you not to love them!
You can read more of  my tips for making steak tacos  here. 

STEAK TACOS WITH ROASTED PINEAPPLE SALSA
To serve:
Small corn tortillas, warmed in a dry skillet briefly
Cilantro leaves
Lime wedges

For Roasted Pineapple Salsa:
1 pineapple
1/2 large red onion
1 red bell pepper
1 jalapeno pepper, optional, or 1/2 green bell pepper
3-4 T lime juice (from about 2 limes)
zest of 1 lime
1/2 cup chopped cilantro
salt and pepper to taste

Put broiler on to start heating, with the oven rack about 8 inches from heat.
Skin, core, and slice pineapple into 1/2 inch slices.
Put on a large rimmed baking sheet.  Slice onion into 1/4 inch slices and place on baking sheet.  Cut tops off peppers and remove seeds.
Cut into quarters and add to baking sheet.
Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
Let cool to room temperature then chop roasted ingredients.
Add lime juice and zest and add salt and pepper to taste.

For Lime Marinated Steak:
1 1/2 to 2 lbs skirt steak
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice
1/4 cup olive oil

Skirt steak usually comes in long strips.  Cut into a couple pieces and trim any excess fat off.  Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
(Cook in batches if needed, don’t crowd the pan).
Let rest for a few minutes on a board, then chop.

Filed Under: Appetizers / Dips / Snacks, Mexican

Cauliflower Poppers and Roasted Kale Chipotle Dip

January 22, 2014 by

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So I guess there’s some big competitive sports game coming up? Eh?  I did not grow up in a home where sports were a focus.  So luckily I married a man who could care less about men chasing a ball, hitting each other, then slapping each other on the behind.  🙂  Recently we were eating out a restaurant for dinner as a family and they happened to have a football game on a TV playing.  My 6 year old looked at it for a minute then exclaimed “What are those silly men DOING?!!”
But in case you are a football fan I wanted to share these 2 tasty recipes which (I would imagine anyways!) would make a great superbowl snack.  Or if you live in a home like mine… a tasty treat when you take a break from playing “Mermaid Island” or putting on a puppet show! 🙂
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Using cornstarch in the batter keeps the cauliflower poppers crispy, and by using the cauliflower raw they won’t get mushy inside either.
You can add more heat easily in both recipes by increasing the hot sauce in the cauliflower batter, and the chipotles in the dip.
Just remember the dip will get a tad spicier as it sits.  I like to make it at least an hour to overnight before serving if possible.

ROASTED KALE CHIPOTLE DIP
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely crumbled kale chips
1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
zest of 1 lemon
2 tsp freshly squeezed lemon juice
salt and pepper, to taste

Whisk all ingredients together until well combined.  Cover and chill briefly.

CAULIFLOWER POPPERS
1 cauliflower, cut in florets
1/2 cup corn starch
1/4 cup flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
zest of 1 lemon
1/2 cup cold water
1 egg
few dashes hot sauce, more if desired
Oil, for frying

Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
Add the lemon zest, water, egg, and hot sauce.  Whisk until smooth.
Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
When oil is hot dip the florets in the batter and carefully drop in oil.  Work in batches so you don’t overcrowd the oil.  Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
Repeat until done.  Serve hot.

Recipes by My Stained Apron

Filed Under: Appetizers / Dips / Snacks

Lazy Boy

January 14, 2014 by

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I can’t say I approve of public shaming of kids, but I have to admit “dog shaming” gives me a chuckle.  After our dog spent hours sprawled on his back (taking 2/3 rds of the couch) the other day we decided to make our own version.  Our Charlie-dog is one spoiled dog.  Unfortunately, he knows it.

 

Filed Under: Ramblings

Smoked Salmon (or crab) Puffs

January 8, 2014 by

 

 

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We love to have a homemade Chinese style dinner for New Year’s and this time I wanted to try my hand at making crab puffs (also called crab rangoons).  Except I swapped out the crab for smoked salmon.  Results? So good.  They came together so quickly and were a big hit.  They would be great made with crab as well.  If you prefer more of a cream cheese flavor in them you could even reduce the salmon or crab to just 2 Tablespoons.    This makes quite a few so they would be perfect for a dinner party as well and stay crisp for quite a while.

SMOKED SALMON (OR CRAB) PUFFS
8 oz Cream cheese
1/4 cup finely chopped smoked salmon (or crab meat)
1/4 tsp kosher salt
12 oz pkg small square wonton wrappers (about 48 wrappers)
Oil, for frying
Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese.  Gently fold in the salmon or crab until well blended.

Place about 1 tablespoon in the middle of a wonton wrapper.
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Brush the edges with a little water (use a brush or your finger dipped in water).
Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
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Make a pleat on each side of the center point to make a crown shape.
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Heat oil over medium high heat (Use a deep fryer, wok, or high skillet.  You want the oil at least an inch or 2.)
When oil is hot, fry in batches until golden brown, flipping once if needed.
Remove to a wire rack or paper towel lined tray.
Serve with desired dipping sauce.

Filed Under: Appetizers / Dips / Snacks, Asian

I’ve gone too far

January 3, 2014 by

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Sorry for the lack of posting around here lately.  I’ve been busy raising humans and other important tasks. 🙂  I’ve been writing a cookbook (not the same as having a cookbook published, mind you.) and just haven’t had time to do that along with a lot of posting on here.  But things are settling back to normal (wait, we don’t do normal, that’s right…)  Well, normal for me. 🙂  This is a non-recipe post, but I just had to share this.  I love undertaking DIY projects but this one I thought was maybe taking it too far.
Our piano is a $50 piano.  No family heirloom or anything, just something that plays fairly well I found cheap some years ago.  But the finish was dark and worn.  After falling in love with Annie Sloan Chalk Paint I decided I would paint it.  I think it’s fair to say Pinterest is largely to blame.
Especially for this project this paint was the logical choice because I could paint it indoors (no fumes) dries incredibly fast, and no sanding or priming needed.  A good resource for learning how to use the paint is The Purple Painted Lady website.  She has great information on using it and when I ordered paint from her she even answered her phone (gasp!) and answered some questions I had.
This is the before picture:
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I wiped down the piano making sure there was no dust or anything.  Then I brushed on the first coat of Provence.  No, there was no way I was taking the piano apart!  I just used some blue painters tape around the keys and pedals.  As I started the first stroke with the paint brush I kept screaming to myself inside my head (This is TOO FAR, HOLLY!  Who paints their piano?!  WHO?! People who have gone too far!!).  I nearly slapped the brush out of my other hand.  And yes, that’s a dresser painted in provence behind the piano.
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By the time you get done with the first coat, it’s probably already dry and ready for the second coat.
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After the second coat I opened the key cover (or whatever that’s called) and at the last minute I decided to use a vinyl cutout to cover the company emblem so it wouldn’t be painted.  I just didn’t feel like it should be painted over for some reason.
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I painted 2 coats around the keys, then carefully removed the vinyl cutout.
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I love how this little detail turned out.
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To finish I applied 2 coats of clear wax.  I do have a nice wax brush, but I actually prefer using a soft cloth to apply the wax.  But having a nice Annie Sloan paintbrush is worth every penny.  With the one quart of Provence paint I have painted a dresser, a piano and piano bench, and a large frame.  And I still have some left.  Crazy how far it goes.  I’m totally sold on it.  It ends up being way cheaper than any other paint I’ve used and I don’t get sick off the fumes any more.  Yay! 🙂
While I still think painting a piano is going a little too far… I’m really glad I did it.  Our piano no longer looks dark and dingy and unloved.
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Filed Under: Crafts / Sewing