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.
Filed Under: Freezer, Pasta

BBQ Chicken Quesadillas and Smoked Onion Dip

February 1, 2011 by
I’m not a big fan of condiments.  At least not of the average ones, I should say.  But this onion dip is out of this world with flavor!  I am thinking of all kinds of reasons to make it, and Hubby had to smoke extra onions this weekend so I had a stash to work with!  And combined with the quesadillas? Pure magic : )  This recipe was inspired by Elk Public House in Spokane Washington. (We saw them make this on Diners, Drive-Ins, and Dives on Food Network and Hubby turns to me and says “Can you make that?”  How can I resist a challenge!? : )
SMOKED ONION DIP
1 large smoked onion*
1 cup mayonnaise
1/2 cup sour cream
2 tsp Worcestershire
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp liquid smoke
Pulse onion in food processor until finely chopped.  Mix with remaining ingredients.
Add more salt and pepper if needed.
*Or substitute a regular onion, sauteed until soft, and add 1/4 tsp extra liquid smoke
BBQ CHICKEN QUESADILLAS
Flour tortillas
BBQ sauce
Red onion, thinly sliced
Sharp cheddar, shredded
shredded chicken
Spread one side of a tortilla with bbq sauce. (The back of a spoon works well)
Layer on cheese, red onion, chicken, and more cheese.
Spread bbq sauce on another tortilla and place sauced side down on top of quesadilla. (You want the inside of tortillas spread with bbq sauce.
Cook over medium high heat in a skillet or on a griddle. Cut in wedges and serve hot.
Filed Under: Appetizers / Dips / Snacks, Chicken / Turkey

Smoked Onions

February 1, 2011 by
 
This is one of my new favorite foods! I am finding lots of uses for them, and will be sharing along the way, of course.  You can add other ingredients to the onions when smoking, but we think the straight smoky flavor is best.
 
SMOKED ONIONS
Soak hickory chips in water for about half an hour to soak.
Place in bottom of smoker, and fill water basin about half full.
Cut both ends of onions off, being careful to leave onion still intact.
Cut an X in top of onion, being careful not to cut all the way down.
(You can cut another X as well, if you want a stronger smoke flavor, it will help the smoke permeate the onion)
Place directly on the rack in smoker and smoke for 2-4 hours. (Depending on how strong you want the flavor)  You should get a brown color when they are done.  Taste to see if they are smoked enough for you.
Filed Under: Grilling / Smoking

The Tale of Three Piglets

February 1, 2011 by
Once upon a time there were three little piglets, and each met a different but equally delicious fate…
PUFFY PIGLETS
Cocktail sausages
puff pastry
1 egg
poppy seeds
Thaw puff pastry and using a pizza wheel or knife, cut into strips long enough to wrap around your sausages and about half the width, so some sausage pokes out at both ends.
Wrap sausages and place on a baking sheet (I line mine with a silicone mat)
Beat egg with 1 T water and brush puff pastry.  Sprinkle with poppy seeds.
Bake at 400 degrees for about 20 minutes, or until pastry is lightly browned.
BBQ PIGLETS
Cocktail sausages
BBQ Sauce
Bacon
Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages.
Dip sausages into bbq sauce, wrap with bacon, and use a toothpick to secure. Dip in BBQ sauce one more time, then place on baking sheet.  Bake at 400 degrees for about 30 minutes, or until bacon is cooked.
STICKY PIGLETS
Cocktail sausages
bacon
1/4 cup brown sugar
2 T honey
1 T unsalted butter
Combine brown sugar, honey, and butter in a microwave safe bowl.  Microwave on high for 2 minutes.
Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages. Wrap sausages in bacon and secure with a toothpick. Place on a baking sheet.
Brush with sauce and bake at 400 degrees for about 30 minutes, or until bacon is cooked.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Animal Crackers

January 31, 2011 by
 
I’ve found this mini Noah’s Ark Cookie Cutter set at the craft store recently and knew just what to do with it.  Homemade animal crackers! But made using my graham crackers recipe to be healthier.  They turned out super cute and the girls thought they were pretty cute too!  They’re great to take to the Zoo for a snack too. : )
 
GRAHAM ANIMAL CRACKERS
 
Recipe by My Stained Apron
 
2 1/2 cups whole wheat flour (I use white wheat)
1 tsp salt
2 tsp baking powder
1/3 cup unsalted butter
1/2 cup honey
1/3 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/4 cup granulated sugar, optional
1 T cinnamon, optional
 
Mix flour, salt, and baking powder together.
Using a pastry blender, cut in butter. (You could also do this in a food processor, just pulse until incorporated.)
If needed, rub butter between your fingers until butter pieces are smaller than peas.
Using a fork, stir in honey and brown sugar.
Add milk and vanilla, mixing until incorporated.
Knead until smooth, dusting with flour sparingly.
Dough will be a little sticky. ( I use a bowl scraper to scrape up off the counter if needed)
Divide dough in half.

Pat dough into rectangle and place on 12 by 16 inch silicone mat*
Place plastic wrap or wax paper on top.
Roll dough out, working from the middle out, trimming at edges if needed.
Using cookie cutter of choice, cut out desired shape.

Peel away extra dough in between shapes.
If desired, sprinkle with granulated sugar. (mix with cinnamon if desired.)

Bake at 350 degrees for 8-15 minutes, depending on size of cutter used.

*If you don’t have a silicone mat, roll dough onto lightly greased cookie sheets. This will just be a little more tricky, especially if you have a lip on your cookie sheet. You could turn your cookie sheet over and use the underside of your cookie sheet to make it easier.
 
I packaged some in some cute take-out boxes from the craft store for a fun treat.
 
Filed Under: Cookies

Mini Doughnuts

January 27, 2011 by
 
Awhile back I was in one of my favorite stores, Sur La Table, and I had to get this mini doughnut pan from Wilton.  This recipe is pretty much straight from the package it came in and the girls and I had a lot of fun making them.  They were easy enough for them to help make, and very fun to eat.  We have a winner! : )
 
BAKED MINI CAKE DOUGHNUTS
1 1/4 c flour
1/2 c sugar
1 1/4 tsp baking powder
1/8 tsp nutmeg, (I left this out)
1/2 c buttermilk
1 egg, lightly beaten
1 1/2 T butter, melted
 
In a large bowl, sift or whisk together flour, sugar, baking powder, nutmeg (if using), and salt.
Add buttermilk, egg, and butter.  Stir until just combined.
Spray mini doughnut pan with nonstick cooking spray and fill halfway full.
Bake at 425 degrees for 4-6 minutes or until top of doughnuts spring back when touched.
Cool in pan 4-5 minutes, then remove from pan.
Dip tops in glaze, if desired, and sprinkle with sprinkles.
VARIATION: Add 1/2 tsp grated lemon zest to batter for lemon doughnuts
 
Vanilla Glaze:
1 cup powdered sugar
1 T milk
1/2 tsp vanilla
 
Stir everything together in a bowl until smooth. and sugar is completely dissolved.
 
 
 
Filed Under: Doughnuts / Pastries

Mini Pizza Calzones

January 27, 2011 by
 
It’s almost 5 pm, and I’m just now posting my Wednesday post! I try to post every mon, wed, and fri, and usually I have it ready to go and scheduled to post… but life has been a bit crazy lately! I really want to expand the site to include homeschooling, autism tips, crafting and quilting… etc.  But the idea of all those changes make me super nervous! I really have no idea what I’m doing and definitely don’t have a ton of time to sort it all out. (Any web designers out there that want to get paid in baked goods?) : )   If anyone has any advice, I’m listening!
I’ve been wanting to share this recipe with you for awhile, it’s a really fun dinner for getting everyone involved.  You can put out a bunch of toppings and let everyone choose their own filling.  Which is my favorite kind of dinner.  The kitchen is crowded, everyone is having fun and getting their hands dirty.  These are great leftovers as well, they freeze pretty well for lunches (although leftover pizza doesn’t last long around my hubby!) : )
 
MINI PIZZA CALZONES
pizza dough
pizza sauce
shredded cheese ( we usually do mostly mozzerella with a little cheddar)
desired toppings, I used pepperoni, cooked Italian sausage, chopped onions
1 egg, beaten with 1 T water (for egg wash, optional)
 
Divide dough into balls and roll out in a circle.(I made mine about 8 inches across)
Spread half of circle with sauce and toppings (or mix sauce and toppings all together first)
Fold circle in half and crimp edges closed.
 
Place on greased cookie sheet.
If desired, brush with an egg wash.
Bake at 400 degrees until golden brown, about 15-25 minutes.
(How long is going to depend on how big or small you made them.)
 
Filed Under: Freezer, Pizza

Tortellini with Peas and Ham

January 24, 2011 by
 
I’m in a “quick dinners” mode these days.  Amelia has had an over-abundance of doctors appointments, medical tests, etc as of late.  (And not to mention, sleep deprivation plus labor intensive dinners don’t go well together!)  I threw this together one night because I had all the ingredients on hand and we were really happy with it.  It’s quick, easy, and comforting.  Three good things!
 
TORTELLINI WITH HAM AND PEAS
Recipe by My Stained Apron
 
2 T butter
1 cup chopped ham
1 cup heavy cream
1/2 cup milk
1 1/2 cups Parmesan cheese, shredded or grated
1/2 cup frozen peas, thawed
24 oz tortellini
salt and pepper, to taste
 
Melt butter in a saucepan over medium heat.
Add ham, sauté for a couple minutes.
Add cream, milk, and 1 cup of Parmesan cheese.
Let simmer on medium low heat until thickened.  Add salt and pepper to taste.
Cook tortellini according to package directions.
Add to sauce along with peas, toss to coat.
Garnish with additional Parmesan cheese.
Filed Under: Pasta, Pork

Cooking with kids

January 21, 2011 by
This week I taught a free class for the women in my church on quick meals and menu planning.
I’m always surprised after teaching a class at how many people come up to give me a hug and thank me and genuinely seem to have really enjoyed it and learned something.  I always feel like I forgot to say so many things, or should have done things differently.  I suppose that’s the perfectionist in me though.
I ended up talking a fair amount about the importance of family dinner time, and how grateful I am that I grew up in a house where it was a priority.
And while I try to involve both my girls, Lucy is definitely the one with the most interest in cooking.
She runs to help as soon as I go in the kitchen, with her apron in hand.
I found these pictures from a while ago, and I was thinking about what great memories Lucy will have as an adult (both my girls actually), and how she will have the skills to be able to cook for herself and those she loves.  Dinner time is a very special time for me and my family.  It’s our time.  Time to unwind, be together, and talk about our days.  And I love that my girls love helping me get the dinner made and on the table.
It is worth every flour spill and mashed bread loaf.
And yes, she is panting like a puppy.  This was her “puppy” phase. : )
So, what are you cookin with your cupcakes today?  I know that there are no better helpers I want in my kitchen, even if we make a big mess and take twice the time in the process.
Besides, how can I resist that cute puppy? : )



Related Posts Plugin for WordPress, Blogger...

Filed Under: Ramblings