Best Ever Sloppy Jo’s

January 15, 2011 by
I’ve been meaning to post this one for awhile.  I make it fairly often, especially when I need a quick dinner to make that I know will be a hit.  I’m teaching a class on 30 minute dinners next week and this will definitely be on the hand outs!  I’ll be sharing the recipe for the soft brioche buns I serve them on soon, but you can also just serve on your favorite rolls or hamburger buns.
BEST EVER SLOPPY JO’S
Recipe by My Stained Apron
1 tsp vegetable oil
1 large onion, chopped (about 1 1/2 cups)
3 stalks celery, chopped (about 1 1/2 cups)
2 lbs ground beef
2 T flour
3 T tomato paste
1/2 cup ketchup
1 cup BBQ Sauce
2 T Worcestershire
1 1/2 tsp garlic powder
pepper and salt to taste
Heat oil in a large skillet over medium high heat.
Add onion and celery, cook until softened, about 3-5 minutes.
Add beef, stirring to break up.  Cook until cooked through and no longer pink.
Add flour and tomato paste. Stir well and cook for about 1 minute.
Add remaining ingredients, let simmer until sauce thickens slightly, about 5-10 minutes.
Serve on buns with shredded cheddar cheese.
 
Filed Under: Beef

Review: Tortilla Land Uncooked Flour Tortillas

January 12, 2011 by
I like to make as much of our food as possible from scratch.  Or at least attempt doing so. 
But the truth is, sometimes I need a break.  Autism and sleep disorders go together like PB and jelly… like Mork and Mindy… like Halloween and candy… like.. well, you get the picture.
Amelia wakes up around 1:30 to 3:30 (if I’m lucky) about every other night. 
And that’s WITH a sleeping aid.  So having some quick options on hand for dinner are an absolute must.
I saw these at Costco awhile back and gave them a try.  I like making homemade tortillas and soft wrap bread for taco night, but they do take some time.  (And truth be told, I’m not sure my homemade tortillas ever taste as good as these!)
These tortillas can be frozen, and keep quite well. 
I seperate them into stacks of 8, lay flat in ziplocks and freeze.  When I need some for dinner, just put a bag in the fridge for awhile to thaw, they peel apart easily, and I’ve never had issues with tearing or anything.
I throw them on a griddle, and they take no time at all to cook, turning just once.
At around $7 for a package of 44 they are definetely economical as well.  I forgot to mention, they are located in the refrigerated section. 
When life gets a little crazy and I know I’m just not going to be able to make a time-intensive dinner, taco night is an easy solution for us.  I almost always have on hand the ingredients for it, and it’s the main reason I keep a few containers of precooked hamburger in the freezer.  My family loves it, and having warm, soft, fresh tortillas makes it feel alot more comforting.  I am not a fan of “fast food”, but this is a fast option I can get on board with.
Filed Under: Giveaways / Reviews

Fried Rice

January 10, 2011 by
I made this recipe a looong time ago.  When I was just beginning to experiment more in the kitchen.  Before I was sleep deprived… before I was loosing all my hair… (and sanity) : )  Actually, it was before I even graduated high school!   It’s fairly unusual for me to make the same recipe for that length of time without changing it at all, but I just like it so much for a quick dinner or side dish just the way it is.  For a main dish, I add meat, see variation at end of recipe, but I like it without meat as well.  And if I have any fresh snow peas on hand they are always great to throw in too.
FRIED RICE
Recipe by My Stained Apron
2 T oil
4 cups cooked and cooled rice*
3/4 cup diced carrots
3/4 cup frozen peas (You could also use frozen carrot / pea mix)
3 eggs, beaten
3 green onions, sliced
1-2 tsp soy sauce
1 T spice mix (or desired amount) recipe at bottom
Heat oil in large skillet or wok over medium high heat.
Add rice, carrots, and peas.  Stir occasionally, letting the rice brown.
Add soy sauce and spice mix, stir in until well combined.
Push rice to one side of pan and pour beaten eggs in empty space in pan.
As eggs start to set, stir to scramble. When cooked through, stir into rice.
Add green onions and stir.
SPICE MIX: Mix everything together, can also make a larger batch to keep on hand.
 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp sugar
1 tsp garlic powder
1 tsp onion powder
*I like to freeze leftover rice for this dish.  You can use the rice straight from the freezer, it usually doesn’t even clump up in the freezer.
To make into a main dish you can add chopped BBQ Pork, diced chicken breast, shrimp, or a combination of a couple.  Just cook meat at the beginning before you add the rice.
Filed Under: Asian, Meatless Main Dishes, Side Dishes

Paella

January 5, 2011 by
 
I was in a store recently and saw a paella pan.  I’ve always wanted to try making it, and decided to take the plunge and give it a try.  I’m so glad I did!  I love how you can make it with so many additions, and it was really fun to serve the whole meal out of one big dish in the middle of the table.
If you do it correctly, you should have a crust on the bottom of pan where the rice gets a little crispy.  (Which is why I suspect the Paella pans are so big, so you don’t have to fight over that part.)
This dish may seem intimidating, but it really is quite easy, and very easy to adapt to your families tastes.  You can make it with seafood as well, and I think next time I will try adding shrimp too.  I added linguica to the recipe, which is a Spanish paprika sausage and we really liked the flavor it added.  You could also use green peas instead of green beans.
I used a 15 inch carbon steel paella pan, but if you don’t have a Paella pan I would use two saucepans and just do half in each pan.
 
PAELLA
Recipe adapted from Alton Brown
 
3 medium tomatoes
9 cups low-sodium chicken broth
3 cups short or medium grain rice (I used Arborio)
20 threads saffron
2 sprigs rosemary, leaves stripped from stems
3 tsp kosher salt, divided
1 tsp smoked paprika
2 T olive oil
3 lbs bone-in, skin-on, chicken thighs and legs
1 cup sliced linguica sausage, optional
1/2 lb fresh green beans, trimmed and cut in half
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cloves garlic, minced
 
Cut tomatoes in half and seed them over a fine mesh strainer (catching the juices in a bowl underneath.)
Grate the tomatoes, and discard the skins.
Combine grated tomatoes with juice and set aside.
Combine the rice, saffron, rosemary, 1 tsp of the salt, and paprika in a small bowl.
Get all your vegetables cut and ready at this point as well.
Warm the chicken broth in a kettle or pot over high heat.
 Turn off heat and cover to keep warm.
Heat olive oil in the paella pan over medium-high heat.
Season the chicken with remaining 2 tsp salt.
When the pan is very hot, add chicken and cook until golden brown on both sides, about 5-6 minutes per side. 
Move chicken to outside of the pan and add the linguica, green beans, peppers, and garlic.
Cook about 3 minutes, until they begin to darken and soften.
Add the tomatoes with their juice and cook about 4-5 minutes, until mostl of the liquid has dissipated.
Add the rice to the center of the pan and stir constantly for 1 minute.
Move chicken on top of rice.
Add 4 cups of the chicken broth and make sure all the rice is completely covered.
Do not stir after this point.
After 8-9 minutes, the liquid should be absorbed and rice should appear dry.
Add 4 more cups chicken broth. Cook 8-9 more minutes.
Add remaining broth if needed until rice is cooked.  The rice should be a little firm still.
Remove pan from the heat and cover with a tea towel.  Let rest for 15 minutes before serving.
Serve in pan.
Filed Under: Chicken / Turkey

Homemade Wheat Thins (and variations)

January 3, 2011 by
Here’s that cracker recipe I promised when I posted the Cheese Ball recipe.  They are by far the best I’ve made and the variations I came up were a huge hit.  Wether you make the Sundried tomato and basil, garlic and herb, cheddar bacon, or just plain, I think it’s safe to say that you’ll be happy.  They really are super easy to make as well and way cheaper to make than buy.  And I don’t know about you, but I always feel better knowing what goes into our food, rather than trying to decipher an ingredient list.
HOMEMADE WHEAT THINS
adapted from everyday food storage, variations by My Stained Apron
3/4 cup whole wheat flour (I use white wheat)
3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 T brown sugar
1 1/2 T dry buttermilk powder (or use buttermilk in place of water)
2 T seeds (sesame, poppy, flax, or mixture), optional
1/2 cup water (or buttermilk if you aren’t using the buttermilk powder)
3 T oil or melted butter
For sprinkling the tops: Kosher salt, garlic seasoning, extra seeds, etc.
Mix dry ingredients together, then add the wet and mix together to make a soft, sticky dough.
Cover bowl with plastic wrap and let sit for 10 minutes so the wheat can absorb the moisture.
Sprinkle the top with a little flour, then divide dough into half.
Place dough on a silicone baking mat and top with a piece of plastic wrap and roll out very thinly, to the edges. (about 12 by 16 inches)
(If you don’t have a mat, just roll out on a sprayed underside of a baking sheet)
Cut into squares with a pizza wheel and set silicone mat inside a baking sheet.
Sprinkle with desired topping or a combination of a couple.
Bake at 350 degrees for 14-15 minutes.  Break apart and enjoy!
VARIATIONS:
GARLIC:
Add into dough: 2 tsp no-salt garlic and herb seasoning
Sprinkle tops with: additional garlic seasoning and kosher salt
SUN-DRIED TOMATO AND BASIL
Puree together in a blender then add into dough:
1/4 cup sundried tomatoes
2 T dried basil
2 cloves garlic
extra 3 T water
Sprinkle tops with: kosher salt
CHEDDAR BACON
Puree together in a blender then add into dough:
1/3 cup very finely chopped cooked bacon
1 T onion powder
1/4 cup cheese powder
extra 3 T water
 
Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

How To… make homemade Onion Powder

December 30, 2010 by
Here’s a handy trick! I’m sure I’m not the only one annoyed at the hard-as-a-rock onion powder you throw away all the time.
Well, I have a solution!
Make your own, as little or as much as you want!
I just use my little grinder (I think it might be for coffee, but I just use it for herbs and such)
Just throw in some dried minced onion and away you go!  You can buy it at Costco in a larger container, or most grocery stores as well.
(I’ve even gone as far as dehydrating my own onions and then making them into powder… but that’s a story for another day ; )
Filed Under: DIY / How to...

Cheese Ball

December 29, 2010 by
I’m a little behind these days, so it’s no surprise I didn’t get around to sharing this recipe in time for Thanksgiving or Christmas.  But it’s also great for New Year’s or any other party you have coming up.  We actually served it at our wedding reception many a year ago. : )
And I’ll share my homemade cracker recipe pictured here, promise!
My personal preference is to form smaller balls, about 1 1/2 inches across and that way I can have a variety to serve, some rolled in pecans, some in parsley, and some in bacon.  And it makes serving much easier and looks better too.  This is my mom’s recipe she’s made for many, many, many years.  It’s been served on holiday’s since I can remember, family weddings, etc.  And everyone always loves it and wants the recipe. I’ve changed it only slightly, leaving out the green bell pepper, and adding bacon occasionally.  And my mom only served it rolled in nuts, but we all really like the new varieties as well.  Feel free to get creative with yours, I think it would be good with sun dried tomatoes mixed in, or maybe some smoked cheese, etc. Have fun experimenting and Happy New Year!
CHEESE BALL
Recipe adapted from my mom
1 lb. shredded Cheddar cheese (about 4 cups)
8 oz cream cheese
2 oz jar pimentos, drained
1 T chopped onion
1/4 tsp Worcestershire
1 tsp lemon juice
dash salt
1 T sugar
1/4 cup crumbled cooked bacon, optional
For rolling: 1 cup finely chopped pecans, cooked bacon, or parsley
Combine all ingredients (expect for nuts) in a food processor fitted with a metal blade.
Process until well blended.  Can be shaped into one or a couple large balls, or a log (which you can slice), or a bunch of smaller balls.  Roll in nuts, bacon, or parsley.  YIELD: one 5″ Cheese ball
Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Strawberry Slush

December 27, 2010 by
This is my go-to punch recipe.  Since we are an alcohol-free household, we’ve tried out a few alcohol free punch recipes, and this is our favorite.  I make it for most holidays and it’s always a hit. And it’s perfect for New Year’s Eve.  A friend gave me the recipe, and the only change I made is cutting the slush mixture in half.  We just thought it was almost too sweet that way.  But still good, so if you like your punch super flavorful, feel free to double the amounts for the slush mixture. (So you double the sugar, water, jello, pineapple, lemon, and orange juices. Still seperate into 2 bags, and serve each bag with one 2 liter of 7-up).
STRAWBERRY SLUSH
Recipe adapted from Janice R.
1 1/4 cups sugar
2 cups water
3 oz pkg strawberry jello
3 cups pineapple juice
1/3 cup lemon juice
2 cups orange juice
2 (two liter) 7-up, for serving
Combine the sugar, water, and jello in a pot and bring to a boil. Boil for 3 minutes.
Stir in pineapple juice, lemon juice, and orange juice.
Let cool and divide into 2 ziplocks.  Freeze.
To serve, put one bag in punch bowl and pour a 2 liter of 7-up over slush.
(If it is frozen hard and you need it to mix quickly, just microwave contents of bag for a couple of minutes to soften, then pour 7-up over it.)
Filed Under: Drinks, Holiday Recipes

Cranberry Sauce

December 24, 2010 by
I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.
Filed Under: Holiday Recipes, Sauces / Condiments

Peanut Butter Rocky Road Fudge

December 22, 2010 by
This is my variation on the basic fudge recipe we have probably all seen.  It always gets rave reviews, especially from those who love the combination of peanut butter and chocolate.  Does anyone NOT?!  My oldest loves, loves, loves, that combination so I made this recipe for her.  And extra bonus, it comes together literally in a flash!
 
PB ROCKY ROAD FUDGE
Recipe by My Stained Apron
 
3 cups (18 oz) chocolate chips
14 oz can sweetened condensed milk
1/2 cup peanut butter
2 cups mini marshmallows
1 cup peanuts
 
Microwave chocolate, milk, and peanut butter in a microwave safe bowl on high for 1 minute 30 seconds.
Stir, microwave 1 more minute. 
Stir, microwave another 1 to 1 1/2 minutes or until chocolate is almost melted.
Stir until smooth.  Stir in marshmallows and nuts, spread in greased 9 by 13 pan.
Chill for a couple of hours or until firm, cut into squares.
 
For a plain version, just omit the peanut butter and marshmallows, and use chopped nuts of choice in place of peanuts.
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Filed Under: Candy / Confections