Roasted Pineapple Salsa

August 1, 2012 by


I’m doing something I pretty much never do.  I’m posting a recipe that I just made a few hours ago.  Usually I occasionally transfer photos from my camera to drafts here on the site, but that usually takes me awhile.
But I liked this one so much I had to share it right away!
I served this over a lime marinated pork tenderloin and rice, but I will definitely be making it again very soon to serve with chicken or pork tacos, grilled chicken,  and to be eaten just plain with tortilla chips.
I love the bright flavor of the pineapple paired with the peppers and roasting it makes it even sweeter.  I wasn’t sure what would happen when I roasted it, but only good things happened. 🙂  Since you’re roasting it under the broiler quickly it just gets a nice char on it. You could also grill the pineapple, onion, and peppers with similar results.  I just liked being able to throw it all on a baking sheet and not have to watch it.
Now, if you’ll excuse me, I have to go add pineapple to my grocery list again.

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.

 

Filed Under: Appetizers / Dips / Snacks

Facebook… finally

July 31, 2012 by

Well, I did it.  I finally made a facebook page for My Stained Apron.
It only took me.. a few years. 🙂  Technology is not my strong point, as you can probably guess from the eye-catching “design” of my site.
You can find me on facebook here, and I’ll be sure to keep it updated with new posts and ideas, and feel free to let me know if you have any recipe requests as well!  I love a challenge! 🙂

 

Filed Under: Ramblings

Hot Dog Sauce

July 31, 2012 by

This recipe is for my nephew Ian.  The world’s greatest hot dog fan.
You may think I’m kidding… trust me, I’m not.  Ian can carry on quite the conversation about how much he loves hot dogs.
While I’m not the biggest hot dog fan, I don’t mind the Nathan’s brand for bbqs and this sauce definitely dresses them up.  My hubby loves it and it’s so easy to make.  It’s basically a bean-free chili.  The simmering time is important here, just like in most chilis, so make sure to leave at least half an hour, ideally an hour to simmer.  If you don’t have time to watch it, just throw it in the crockpot for a few hours and that would work great.
So when you are getting ready for a summer bbq, don’t forget to dress your hot dog up a little!

HOT DOG SAUCE

1 lb ground beef
1/2 cup water
8 oz tomato sauce
1/2 cup finely chopped white onion
1 tsp smoked paprika
2 tsp Worcestershire
1 T sugar
1 tsp garlic powder

For serving:
Hot Dogs, Nathan’s brand are our favorites
Buns
Shredded cheese (we like sharp cheddar)
Chopped fresh tomatoes
Crumbled cooked bacon
Cook beef in a skillet over medium high heat, breaking up with a wooden spoon.  When cooked through add remaining ingredients and simmer for 30 to 60 minutes.  (You could also put in the crockpot for a few hours).
Sauce should be thick like a chili.  Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.

Filed Under: Sauces / Condiments

Cauliflower Bean Dip with Roasted Garlic

July 27, 2012 by


My hubby isn’t the biggest fan of cauliflower or beans… or the smallest for that matter. 🙂
So imagine my surprise when he kept eating this even AFTER I told him the main ingredient!  I think this is a great alternative to more unhealthy dips and snacks and if I can get my hubby to eat cauliflower dip… trust me, it’s good 😉

CAULIFLOWER BEAN DIP with ROASTED GARLIC
1 medium head cauliflower, cut in florets
3 T olive oil
salt and pepper
1 1/2 cups cooked white beans (one 15.5 oz can cannellini beans drained and rinsed)
1 tsp lemon zest
1 T lemon juice
1/4 cup roasted garlic paste

Spread cauliflower on a baking sheet and toss with 2 tablespoons of the olive oil.  Sprinkle with salt and pepper and roast until tender, about 25 minutes.
Combine the cauliflower, with 1/4 cup water and remaining ingredients in a food processor  (or blender if you don’t have one) and process until smooth.  Taste and season with additional salt and pepper if needed.
Store in the fridge in an airtight container for up to 3 days.
Serve with crackers or veggies for dipping, or use as a sandwich spread.

Recipe altered from Everyday Food

Filed Under: Appetizers / Dips / Snacks

Raspberry Pepper Jelly

July 24, 2012 by


 

We still have a good amount of raspberries on our patch, so I’m thinking I need to make another batch of this.  I didn’t get around to posting i before the end of raspberry season last year, and luckily I remembered this year. 🙂  I am lucky enough to have a steam juicer (because I found one for FIFTEEN dollars on Craigslist.  Talk about a bargain.)
It makes jellies SO much easier, not to mention the juices I throw in the freezer for making syrups or flavoring lemonade.  If you don’t have a steam juicer, you can look here for directions on extracting the raspberry juice using a jelly bag.  I won’t go into all the technicalities of canning, except to say that it really is not like regular cooking.   Just like anytime you cook, if you are careless, unsanitary, and don’t follow food safety rules, you can make someone sick.  And that’s not good eats.
But, if you are clean and follow proven guidelines then you really don’t need to worry.  There is a great resource, the National Center for Home Food Preservation, that offers great education on the matter.
Moving on, this jelly is my favorite to make.  While it may not work for PB and Jelly sandwiches, it is great on crackers, or especially as my friend Janine suggested, with a little cream cheese on the crackers as well.
And while we don’t love hot peppers and spicy food, this is spicy without being overwhelming, especially when paired with cream cheese.

RASPBERRY PEPPER JELLY

1 3/4 cups white vinegar, divided
1 red bell pepper, seeds and stem removed, optional *
5 red chili peppers (also called fresno peppers or red jalapenos), stem removed, seeds left or removed for more mild heat
raspberry juice, about 1 1/2 cups, give or take
6 1/2 cups sugar
6 oz Certo liquid pectin

Put the peppers and 1/2 cup of the vinegar in a blender and process until smooth.


Add enough raspberry juice to bring the total liquid to 2 1/2 cups.
*If you want a more mild jelly, I would leave out the bell pepper so you’ll be using more raspberry juice.
In a large pot combine the remaining 1 1/4 cups vinegar and the sugar.
Bring o a boil over medium high heat until sugar is dissolved, stirring occasionally.
Add pepper mixture while stirring and bring o a low boil.  Let boil for 5 minutes while stirring.
Remove from heat and add the pectin.
Pour into jelly (1/2 pint) jars and process in a boiling water bath for 10 minutes.
Recipe source: My friend Janine

Filed Under: Canning

Avocado, Tomato, and Mozzarella Salad

July 20, 2012 by


A friend passed this recipe on to me, or at least a version of it. I’ve been meaning to try it for awhile and one night I had some avocados and tomatoes at their peak that needed used so I finally made it.  I added a few other ingredients to our liking and while it isn’t really a salad… I wasn’t sure what it was. 🙂  Maybe a relish?  Either way, it’s super yummy by itself, or with some grilled chicken (my favorite), or even on a burger.

As with anything containing fresh avocado, it just doesn’t keep well for long, so it’s best eaten the same day it’s made.  Which… I suspect won’t be a problem.

AVOCADO, TOMATO, AND MOZZARELLA SALAD
2 avocados, chopped
3 tomatoes, chopped
8 oz ball fresh mozzarella, chopped
2 T fresh basil, chopped
2 shallots, finely diced
1 T olive oil
1 T lemon juice
salt and pepper to taste

Place the avocados, tomatoes, mozzarella, basil, and shallots in a shallow bowl.  Sprinkle with the olive oil and lemon juice and very gently toss to combine.  Season with salt and pepper.  Serve immediately.

Filed Under: Salad / Dressings

Grilled Lemon Chicken

July 16, 2012 by

I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

GRILLED LEMON CHICKEN

1 1/2 lbs boneless, skinless chicken breast*
1/4 cup olive oil
1/4 cup lemon juice
zest of 2 lemons
1 tsp salt
1/2 tsp pepper
3 garlic cloves, minced

*You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
Combine everything but chicken in a bowl, whisk to combine.
Add chicken and toss to coat on all sides.
Cover and refrigerate for at least 4 hours up to overnight.
Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
Serve with grilled lemons to be squeezed over chicken.

Filed Under: Chicken / Turkey, Grilling / Smoking

Raspberry Limeade

July 13, 2012 by

We are over run with fresh raspberries at the moment.  I can’t seem to keep up with picking all of the ripe berries every day on our little patch.
I had some fresh limes on hand and though this would be a nice treat at dinner.  You could also make it with lemons if you prefer, or even bottled lime juice (but fresh really does taste better in my opinion).
We liked it best with a little carbonated water or citrus soda, but try it without first, you might like that better.
I think this would be even better made with marionberries, but then again, everything is better with marionberries.  Well.. maybe not everything.

RASPBERRY LIMEADE
4 cups fresh raspberries (or blackberries, marionberries, or combination)
6 cups water, divided
1 cup sugar
3/4 cup freshly squeezed lime juice
carbonated water or citrus soda for serving, optional

Combine the berries with one cup of the water in a blender and blend until smooth.
Strain through a fine mesh strainer into a pitcher, discarding the seeds.
Add the remaining 5 cups water, sugar, and lime juice.  Stir to combine.
Pour into glasses over ice, filling cups about 2/3rds full.  Top with carbonated water or citrus soda, if desired.

Filed Under: Drinks

Chicken Tacos

July 10, 2012 by


I promise, this is the last Mexican recipe I’ll share.. for awhile anyways ; )
I went through a little bit of a phase trying to figure out how to make our favorite Mexican food at home.  My hubby really loves Mexican food so it’s nice to be able to make his favorites for him at home now.  These are so easy to make, and are a great use of leftover shredded chicken, especially if you have some roasted salsa in the fridge.  We like them served on the really small tortillas, like they are at the taco truck, but you could of course use bigger ones as well.  And don’t forget the fresh lime.  Tacos just aren’t  the same without it : )

CHICKEN TACOS

Chicken breast, cooked and shredded
Roasted red salsa
Small corn tortillas, warm
Radishes, sliced thinly
Chopped white onion
Cilantro leaves
Lime wedges
Roasted Salsa Verde 

Toss chicken with salsa in a pan over medium heat until warmed through.
Put in tortillas and top with radishes, onion, and cilantro.  Squeeze fresh lime over the top and serve the salsa verde on the side.

Filed Under: Chicken / Turkey, Mexican

Homemade Chorizo

July 6, 2012 by


Have you ever had chorizo?  If you have, then you may have wondered when you were eating it… what exactly is in here?  Well, have no fear, friends.  Now you can make your own.
My hubby loves chorizo but it’s usually too spicy.. or suspicious..so we never buy it.
I think this has just the right amount of heat, but you can of course add more chili powder if you disagree.  I use chorizo for tacos, stuffing empanadas, burritos.. or if I leave it on the counter and walk away my hubby will take care of it with a spoon. : )

HOMEMADE CHORIZO
1 lb ground pork
2 tsp garlic powder
1 T smoked paprika
2 tsp cumin
1/4 tsp chili powder
1 tsp kosher salt
1/4 tsp black pepper
2 T white vinegar

Mix dry spices into meat until well mixed, then add vinegar and mix just until combined.

Cook in a skillet over medium high heat, breaking up with a wooden spoon as it cooks.  I like to cook the chorizo with a diced white onion.  I add the onion when the meat is about halfway done.

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Filed Under: Mexican