Leprechaun Munch

March 9, 2011 by
I used my monster munch recipe from Halloween and tweaked it for St. Pat’s.  I did 2/3 of the batch with green, and 1/3 in orange (The Irish flag is green, white, and orange).  Next time I think I’ll do a darker orange, but you get the idea.  And I switched out the Reese’s pieces for mini M and M’s since they were more like the colors of a rainbow.  (And I would have used pretzel twists since they look more like shamrocks, but all I had was sticks).
This is so simple, quick, and easy to make- and everyone LOVES it! That’s a good combination in my book! : )
LEPRECHAUN MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup mini M and M’s (or regular)
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and M and M’s in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
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Leprechaun Munch

Ingredients

  • 14 oz candy coating or almond bark*
  • 5 cups Chex (corn or rice)
  • 1 cup peanuts
  • 2 cups pretzels
  • 1 cup mini M and M's (or regular)
  • 1/2 cup powdered sugar

Instructions

Mix together chex, peanuts, pretzels, and M and M's in a large bowl.

Melt candy coating and pour over chex.

Stir quickly with a large spoon.

Sprinkle powdered sugar over chex and stir together.

Lay out on a large cookie sheet lined with wax paper to dry.

You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
https://mystainedapron.com/leprechaun-munch/
Filed Under: Irish

Irish Coddle

March 7, 2011 by
It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
IRISH CODDLE
2 tsp oil
1 pound sausages (I used some good quality uncooked pork brats from my butcher)
1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
3 yukon gold potatoes, chopped
3 cups chicken broth
1/2 cup apple cider or juice
2 T cider vinegar
3 T fresh thyme leaves (or 1 1/2 tsp dried)
2 T dried parsley or 1/4 cup fresh chopped
salt and pepper to taste
Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
Remove from pan and set aside.
Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
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Irish Coddle

Ingredients

  • 2 tsp oil
  • 1 pound sausages (I used some good quality uncooked pork brats from my butcher)
  • 1/2 pound Irish bacon (If it's unavailable, use a good quality Canadian bacon or ham), chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, crushed
  • 3 yukon gold potatoes, chopped
  • 3 cups chicken broth
  • 1/2 cup apple cider or juice
  • 2 T cider vinegar
  • 3 T fresh thyme leaves (or 1 1/2 tsp dried)
  • 2 T dried parsley or 1/4 cup fresh chopped
  • salt and pepper to taste

Instructions

Heat oil in a large pot over medium high heat. Add sausages and sear on both sides.

Remove from pan and set aside.

Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.

Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.

Bring to a boil, scraping up the caramelized bits on the bottom of the pot. Add the sausages back to pot.

Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.

Add more salt and pepper if needed. Remove sausages and slice in thick chunks, then add back to pot.

https://mystainedapron.com/irish-coddle/
Filed Under: Irish, Soups / Stews

Pizzelles

March 3, 2011 by
 
 
While I usually make these for Christmastime, they really are a nice spring cookie as well.  They are light and crispy, and I love the design the iron gives them.  Sometimes we crumble them into ice cream or I’ll shape them into little cones while warm.  This is the iron I have.  I had been admiring them for awhile and I happened to see them on sale at Sur La Table for only $30.  I’ve had it for a few years now and I’m still really happy with it.  This may cost an initial investment to acquire an iron, but for us I use it enough I think it’s worth it!
PIZZELLES
3 eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
 
Beat the eggs and sugar in a large bowl.  Add cooled butter and vanilla.
Add flour and baking powder.  Batter should be stiff. Refrigerate batter for later use or make now.
Cook according to your pizzelle iron directions.
Filed Under: Cookies

Mom’s Potato Soup

March 1, 2011 by
 
I know, no measurements?  But this is my Grandmother’s recipe that my Mom also made pretty much my entire life.  And some things are better left unchanged. : )  I will say that the number of people that will be here for dinner decides how many potatoes I’ll use.  And if you’re doing a huge batch you can add an extra can of milk.  My rule of thumb is usually about 1-2 potatoes per person, depending on how many are adults/kids.  For our family I will usually use about 8 potatoes and that’s plenty.  Sometimes I’ll add the ham while it’s cooking, or we serve options on the side, kind of like potato bar.  And for the love all things delicious, you must make Cheddar drop biscuits or regular Biscuits to serve with this.  That’s an order. : )
 
MOM’S POTATO SOUP
Recipe source: adapted from my mom and grandmother
 
Russet potatoes
chopped white onion
chicken broth or water
1 can Evaporated milk
salt and pepper to taste
 
To serve:
Shredded cheddar cheese
chopped ham
crumbled bacon
sliced green onions or snipped chives
 
Peel and chop potatoes. 
Place in a pot along with onioins and cover with chicken broth or water (or half of each).
Bring to a boil, and reduce heat to a simmer.  When potatoes are cooked through, add can of evaporated milk.  Stir to combine.  Serve hot.
 
Filed Under: Soups / Stews Tagged With: ,

My baby

February 26, 2011 by
My baby… could she really be turning 8 this year?  Today my mom went for a car drive with me and the girls, in an attempt to get Amelia to fall asleep.  Lucy has a cold and was coughing, so Amelia of course woke up and couldn’t go back to sleep… at 12:30 am. 
It worked, she fell asleep in the back seat, leaning on me.
I couldn’t help thinking of when she was a newborn, just 3 1/2 lbs.  Pretty much the only time we could take her out of the house was to take her to her many doctor’s appointments, but she would stop breathing after about 5-10 minutes in the car.  So we would have to pull over constantly and pick her up, rub her back, wait for her to stabilize again, and then go a little further.    So today, I’m choosing to be eternally, deeply, and truly grateful for my trials.  Because while I may feel like I’m sleepwalking at times, and feel overwhelmed by life, today I held my baby and didn’t have to fear that she would stop breathing.
Filed Under: Ramblings

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.
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Lime Tortilla Chips

Ingredients

  • small corn tortillas, cut in 6 wedges
  • lime juice
  • salt
  • oil, for frying

Instructions

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.

https://mystainedapron.com/lime-tortilla-chips/

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
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Filed Under: Desserts