Lime Tortilla Chips

February 23, 2011 by
I recently had a huge flop in the kitchen.  My hubby loves, loves, LOVES a kind of potato chips he got on a military base where he grew up. (Yup, he’s a brat allright ; ) The brand is Old Dutch, the flavor is Dill Pickle.  But the downside is you can only get them in Canada.  Awhile back, a co-worker of his (who has family there), gave him a bag.  I was shocked at how much he loved them! Then I tried one… and they were pretty darn good!  I had the thought that I could make them myself, but after a long day of flops, I give in.  I tried everything I could think of, but my homemade version just didn’t take on the flavor of a pickle!  I hate giving up, but I felt it was finally time to move on.  I decided to try his next favorite chip, the lime tortilla chip.
And these turned out on the first try and taste better than I thought!  We loved squeezing fresh lime on them just before eating for an extra zip.
LIME TORTILLA CHIPS
Recipe by My Stained Apron
small corn tortillas, cut in 6 wedges
lime juice
salt
oil, for frying
Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle.  Turn over and repeat. OR dip wedges in lime juice
Allow to air dry for 30-60 minutes, until lime juice is absorbed.  OR bake at 300 degrees for about 10 minutes to dry out.
Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep.  Heat oil to 370 to 375 degrees.
Add tortilla wedges in batches, being careful not to crowd the pot.
Fry until light golden brown.  Small tortilla wedges only take around 30 seconds, so be careful, it won’t take long!  Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.
While hot, sprinkle with sea or kosher salt.
Serve with lime wedges.
Filed Under: Appetizers / Dips / Snacks, Mexican

Chickpea Salad

February 21, 2011 by
 
 
 
We’ve actually been getting snow around here recently which in crazy for this time of year!  The bulbs I planted in the fall are poking up and it’s making me hungry for spring and the garden.  This dish definitely helps, it is so easy and fresh, like many of the dishes I make in the spring.  It’s very addictive, every time I make it I can’t stop eating it!  It makes a great appetizer too, and can easily be made ahead of time.
 
CHICKPEA SALAD
Recipe by My Stained Apron
 
1/2 cup basil leaves, chiffonade
1 cup grape or cherry tomatoes, cut in half
1 English cucumber, diced
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained
salt and pepper to taste
Juice of 1/2 a lemon
Drizzle olive oil
2 oz feta cheese, optional
 
Combine everything except lemon juice and olive oil in a bowl.  Toss together and drizzle with lemon juice and olive oil.  Toss together gently and adjust seasoning if needed.
Serve with pita chips.
 
Filed Under: Salad / Dressings

Gnocchi with Bolognese

February 17, 2011 by
 
Have you made some gnocchi yet?  I know its good, but I am still shocked at how crazy people go over it when I serve it!  I recently made over 1000 little gnocchi for a church dance and they were SERIOUSLY a hit.  After making the first couple hundred I saved my sanity by skipping the marking and rolling step on the rest.  I served them with Gorgonzola cream sauce with ham, but I want to share another way to serve them.
(Which happens to be my hubby’s favorite way).  And since both the gnocchi and sauce can be frozen, this is the tastiest freezer dinner I can think of.  I keep Bolognese in my freezer at ALL times since my hubby is kind of addicted to it. 
 
GNOCCHI WITH BOLOGNESE
Gnocchi
Bolognese sauce
Parmesan, for serving
 
Heat Bolognese in a pot, add milk or cream to sauce if desired. (I usually freeze mine without the milk since it freezes better, then add when serving). Keep warm on stove.
Drop the uncooked gnocchi into a pot of boiling water. Boil just 2-3 minutes, until gnocchi float.
When done, add to pot of sauce.  Toss to coat, serve with Parmesan cheese.
Filed Under: Freezer, Pasta

Broccoli Slaw Salad

February 15, 2011 by
Did you have a good hearts day? I hope so dears.  My sweet hubby brought home dinner so I could take the night off, and a big bunch of beautiful yellow roses.  But my favorite was the card with sweet words.  I hope you all felt loved by those that matter most to you.  And now that we’re all recovering from a sugar high… : )
This is one of our favorite salads, even my husbands, none the less, who does NOT like raw broccoli.  But he LOVES this salad. It makes me long for spring, for some reason, so luckily that’s coming up soon.
 
BROCCOLI SLAW SALAD
Recipe adapted from Paula Deen
 
SALAD:
2 packages (3oz) Ramen Noodle Soup- Oriental flavor (save one of the seasoning packets)
6 T butter
1/2 to 1 cup slivered almonds (depending on preference)
32 oz bag broccoli slaw
1/2 cup sunflower seeds
3 green onions, sliced
 
DRESSING:
3/4 cup canola oil
1/4 cup brown (or white) sugar
1/4 cup apple cider vinegar
1 package seasoning from Oriental Ramen
 
Melt butter in skillet over medium heat.  Chop or crush ramen noodles and add to butter along with almonds.
Saute until slightly toasted, remove from heat and set aside.
Whisk together all the dressing ingredients in a bowl.
Toss salad ingredients all together and toss with dressing.
Filed Under: Salad / Dressings

Strawberry Mousse Cheesecake

February 11, 2011 by
 
This is in between a mousse and a cheesecake.  It’s much lighter and whips together easy enough that you can make it with your kids.   This would work great as individual servings as well, you could make them in muffin tins or mini-muffin tins even.
 
STRAWBERRY MOUSSE CHEESECAKE
 
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 T sugar
1/3 c butter, melted
 
FILLING:
1 c strawberries
2 T sugar
2 T water
1 package (3 oz.) Strawberry gelatin
8 oz. cream cheese
1 c whipping cream
 
Spray pan 8 or 9 inch springform pan (or pan of choice) with nonstick spray.
Combine graham cracker crumbs, sugar, and butter in a bowl, then gently press in bottom of pan.
Bake at 350 degrees for about 12 minutes.
Chop strawberries, put in a pot with the sugar and water. Simmer until berries are soft.
Remove from heat, add gelatin, and stir until well combined. Set aside to cool.
Whip the cream cheese, then add the strawberry mixture.  Whisk until smooth.
In a separate bowl, whisk the cream to stiff peaks.
Spoon into strawberry mixture and gently fold in.
Spoon on top of crust and level top.  Chill for at least 2 hours.
 
Recipe source: Adapted from “Cook it Together” By Annabel Karmel
Filed Under: Desserts

Caramel Oatmeal Bars

February 10, 2011 by
 
I heart oats.  Maybe it’s because my mom cooked alot with oats when I was a kid.  They were often in our cookies,  in savory dishes at dinner time, and even in our pancakes.  But combined with caramel? And chocolate?   Need I say more?  I didn’t think so.
These were clipped from a Martha Stewart magazine ( I think) many a year ago.  And I have made them many, many times, and they are always perfect and easy.  They are perfect as little gifts too, I stack a few, wrap with piece of parchment paper (you could even add a strip of printed paper too) and tie with twine or ribbon. 
CARAMEL OATMEAL BARS
Recipe adapted from Martha Stewart
 
48 caramels
1/2 c heavy cream
2 c old fashioned rolled oats
2 c flour
1 c packed brown sugar
3/4 tsp baking soda
1 tsp salt
2 1/2 sticks unsalted butter, cut into small pieces
1 c semi-sweet chocolate chips
 
Melt caramels and cream in a saucepan over medium heat, about 5 minutes. Set aside to cool.
Stir together oats, flour, brown sugar, baking soda, and salt in a large bowl.
Blend in butter with a pastry blender, or your fingers, until mixture resembles coarse meal.
Line a 9 by 13 pan with parchment, leaving an overhang, or spray with nonstick spray.
Press half the oat mixture in the pan.
Bake at 350 degrees for about 20 minutes.
Sprinkle crust with chocolate chips, then drizzle with caramel.
Top with remaining oat mixture.
Bake until pale golden, 20-25 minutes.
Let cool completely in pan before cutting into squares.
Filed Under: Brownies / Bars

Puppy Love

February 8, 2011 by
I love Bakerella’s puppy pops and thought they would be so cute for Valentine’s Day, especially paired with a heart and a “puppy love” cookie valentine.  Of course I opted to make mine with my Krispy Pop base instead and I thought a heart for the nose was suiting for the holiday. I only had butter rum life savers on hand but I think a red collar would have been perfect! : )
For the puppies:
Krispy Pops, made in balls
Peanut Butter candy coating
Large heart sprinkles
Dark chocolate
Life savers
Dip krispy pop in candy coating (or desired color)
Stand in styrofoam to let coating set up.
Make the ears.  Melt chocolate and use either a parchment funnel or squeeze bottle to draw teardrops on the inside of plastic spoons. (To make a funnel, curl one short side of a parchment rectangle in to the middle. Wrap other short end around, tape seam on outside if needed.)
(Make sure hole is small in the bottom) Stand up in a cup or glass and fill with melted chocolate.
After chocolate has set, the ears should pop out easily.
Using a small amount of melted PB candy coating as glue, place an ear on either side of the face, and glue on a large heart for the nose and a life saver for the collar.
Use the chocolate funnel or a food safe marker to make the eyes and mouth.
For the Hearts:
Krispy Pops, made in heart shapes
Red candy coating
Desired decorations
Dip heart shaped Krispy Pops in melted red candy coating and gently tap off excess.
Sprinkle with sprinkles, pop rocks, sanding sugar, or leave plain.
Stand in styrofoam to set up.
Filed Under: Valentine's day

Cookie Valentines

February 7, 2011 by
I was cleaning out the pantry and saw half a package of Vienna Fingers.  No one is eating them (the bowl of freshly made homemade cookies on the counter might have something to do with it!) and I was wondering what I could do with them when I got this idea.  I’d been making some krispy pops for Valentines Day and had been trying to figure out how to add something that said “puppy love” to them.  Perfect! (I’ll show you how I made these cuties tomorrow)  I have all kinds of ideas of other things I could write on them and use for other holidays as well.  I think some made with oreos with a big red heart in the middle would be cute as well.
COOKIE VALENTINES
Recipe by My Stained Apron
Cookies (I used Keebler’s Vienna Fingers)
Candy coating or chocolate
sucker sticks
Decorations (I used large and small heart sprinkles)
Dark chocolate or candy coating for writing
Carefully separate cookies.
Dip sucker stick in melted chocolate or candy coating and press top of cookie back on.
Holding cookie by the stick, dip in melted chocolate or candy coating. (It may be easier to partially dip in coating and use a spoon to spoon coating over the top.)
Gently tap excess coating off.  Lay on a wax paper lined tray.  Repeat with all cookies.
While coating is wet, place decorations on. (If your coating dries, just use a toothpick to dab some melted coating on the back of decorations to “glue”).
Let cookies sit until coating is set.  To write, make a parchment funnel.
Curl on short end in to the middle.  Repeat with other end, wrapping it around.
Make sure your hole is very small.  Fold over the top or use a piece of tape on the outside seam if needed.
Stand funnel up in a glass or cup and fill with melted chocolate (it doesn’t take very much).
Practice writing on the wax paper first, then write out your messages on the cookies.
Let sit until chocolate has set up.
 
Filed Under: Cookies, Valentine's day

Gnocchi with Gorgonzola cream sauce and ham

February 3, 2011 by
 
This dish is evil, evil I say.  Run while you can. Don’t look back.  Forget you ever saw this.  Too late? Well, sorry then. : )
 
GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM
Recipe by My Stained Apron
 
Gnocchi, homemade or store bought
2 cups heavy cream
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded Parmesan cheese (or extra Gorgonzola)
2 tsp dried parsley (or fresh chopped)
1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)
 
Heat ham in a saucepan over medium heat.
Add cream and cheeses, stir until well incorporated. 
Add gnocchi (if homemade boil first), toss to coat.
Add parsley, serve hot.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Gnocchi

February 3, 2011 by
 
Homemade gnocchi.  Seriously yummy.  And seriously easy! Don’t be intimidated by the marking process, you can even completely skip that part if you want.  And I know what you’re thinking… “Holly, how can I possibly focus on learning how to make gnocchi when I am so distracted by your gorgeous green fake marble counter tops?!” I know, I know, but just try. 
 
GNOCCHI
2 1/2 lbs russet potatoes (about 5 large)
2 egg yolks
1 T olive oil
1 1/2 cups flour
 
Place potatoes, unpeeled, in a pot of water and bring to a boil.
Boil for 20-30 minutes, or until easily pierced with a paring knife. (Alternatively, you could bake or steam them as well, you just need them cooked through.)
Let cool enough to handle, then peel with a knife and pass through a potato ricer. (If you don’t have one you could use a fork or push through a fine sieve. You just don’t want any lumps.) 
Lightly beat egg yolks with oil and add to potatoes.
Sprinkle with flour and stir in with a wooden spoon, just until somewhat incorporated.
 Use your hands to gently knead until it comes together in a soft dough. Don’t overwork the dough.
 Divide dough into 4 parts, and on a lightly floured counter top, roll into a 3/4 inch thick rope.
 Cut into 3/4 to 1 inch sections. If you’re using a gnocchi paddle, roll one piece at a time down the ridges..
 folding the gnocchi onto itself to make a U shape.
 Use same technique if using a fork to mark gnocchi. (This is optional, you can just leave them in the little pieces, but the grooves and U shape help them hold sauce better… and they look pretty.) : )
As you finish each piece, lay out on a lightly floured cookie sheet or tea towel.
TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.
TO COOK: Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time.  They are done when they float, which should only take 1 1/2 to 2 1/2 minutes.  Remove with a slotted spoon and either serve as is with sauce of choice, or saute in butter or olive oil with some herbs, etc.
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Filed Under: Freezer, Pasta