Spumoni Cookie Sandwiches

September 29, 2010 by
 
This recipe has been sitting in “to post” pile for awhile now, I’m not sure how I forgot to post it right away!   I made these this summer, and since fresh cherries are harder to come by I thought about waiting until next summer to post this, but I couldn’t wait that long! If you can’t find fresh cherries, I would substitute maraschino cherries, or even leave them out completely and just have the chocolate and pistachio. They would still be quite delicious!  These cookies are so easy to throw together, and are great on their own, but when I saw pistachio gelato for sale at Costco, how could I resist?!  And since I had fresh cherries on the counter, they naturally got thrown in the mix.  If you don’t have gelato available where you are, no worries- just substitute ice cream.  I guess this is a good way to say farewell to summer in my book! 
 
SPUMONI COOKIE SANDWICHES
 
To assemble:
Chewy Chocolate cookies (recipe below)
pistachio gelato (I bought mine at Costco)
Fresh Cherries
chopped pistachios
 
CHEWY CHOCOLATE COOKIES:
1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa or carob powder
1 tsp baking soda
1/2 tsp salt
1 cup finely chopped nuts, optional (I usually use walnuts, but I used pistachios for this purpose)
 
Cream butter and sugar.  Add eggs and vanilla.  Blend well. Add flour, cocoa, baking soda, and salt.  Blend well. Add nuts if using.  Drop by teaspoonfuls onto an ungreased cookie sheet (I use my silicone baking mat for best results).  Bake at 350 degrees for 8-9 minutes.  Don’t overbake- they will be soft.  They puff during baking and flatten upon cooling. 
Cool on cookie sheet until set, about 1 minute.  Cool on a wire rack.
 
TO ASSEMBLE SANDWICHES:
Place a scoop of pistachio gelato (I used my small cookie scooper) on half of the cookies.
Place half of a pitted cherry in the middle of gelato, then top with another cookie, pressing slightly.
Serve as is or roll sides of cookie sandwiches in chopped pistachios.  If you aren’t serving immediately, wrap tightly in plastic wrap and store in freezer.
Filed Under: Cookies, Ice cream

Freezer Tip! (precooked beef)

September 27, 2010 by
I thought we’d start out the week with a great tip.
I buy ground beef from a great butcher locally (It’s SUPER lean too, just how we like).
I have them package it in vacuum sealed bags in 1 pound portions for the freezer, and I also get some bulk and pre-cook.
I just cook it in batches, make sure all the fat is drained off –
(Mine is so lean that I have almost none to drain off.)
Then I portion it into freezer containers
(I buy take-out containers that are freezer-safe from Cash and Carry, they’re inexpensive, reusable, and work great. You can get them in pint and quart sizes).
Cover, label and freeze.
This comes in so handy when we need a quick meal.
For taco salad I unthaw a container in the microwave quickly, then saute it with a little water and taco seasoning.  Or maybe you need some quick sloppy joes?  Or nachos? Just think about dishes you use ground beef in and could use some time shaved off of the prep.
Filed Under: Beef, Freezer

Potato Sausage Soup

September 24, 2010 by
 
This is one of my husband’s favorite soups I make.  Which is kind of humorous because I’m pretty sure if he had ever tried kale by itself he NEVER would have tried this soup knowing that it’s in it.  This is great for the cooler autumn nights, and make for a quite easy dinner, and delicious to boot.  I like to pair it with warm homemade bread and everyone is happy. 
 
POTATO SAUSAGE SOUP
Recipe by My Stained Apron
 
1/2 lb Italian sausage
2 medium russet potatoes
1/2 large white onion, chopped
1-2 T olive oil, optional
2 cloves garlic, minced
2 c chopped kale or escarole
5 cups chicken broth
1/4 c whipping cream
 
Brown the sausage in a pot over medium heat, breaking it up. 
Cook through.  Drain fat.  Add onions and olive oil, if needed.
Cook until onions are tender and add garlic.  Cook for another minute.
Add chicken stock.  Cut potatoes in half lengthwise and slice about 1/4 to 1/2 inch thick.
Add potatoes to pot and simmer about 20 minutes or until potatoes are cooked through.
If soup seems too thick, just add more chicken broth.
To chop kale, fold leaves in half and remove center rib.
Chop the rest of the leaves.
Add to pot along with the cream.
Simmer until hot again, about 5 to 10 minutes.
Filed Under: Pork, Soups / Stews

Restaurant Italian Salad

September 22, 2010 by
 
I know, I know, ANOTHER salad recipe?! But I had to add a copycat Olive Garden recipe to go with the others this week.  And I didn’t use amounts because it really depends on your personal tastes.  If you like the salad at Olive Garden, you’ll really love this salad.
 
RESTAURANT ITALIAN SALAD
Recipe by My Stained Apron
 
Iceberg lettuce*
shredded carrots, optional*
shredded red cabbage, optional*
Romaine or green leaf lettuce
red onion, sliced
tomatoes, sliced
pepperoncinis
black olives, whole
croutons
Parmesan cheese, freshly grated
 
Wash and chop lettuce, toss with other ingredients and dressing.
*Or you could also use an American salad blend with lettuce, cabbage, and carrots.

 
DRESSING:
2 T grated Parmesan
2 T grated Romano
1 garlic clove
3 T mayo
2 T white vinegar
1/4 cup olive oil
1 T lemon juice
1 tsp Italian seasoning
 
Combine in blender until smooth.
Filed Under: Salad / Dressings Tagged With: ,

Restaurant Breadsticks

September 21, 2010 by
 
All right, so now that you made that rich alfredo I bet you want some exceptional breadsticks to dip in it, right?  Well, here you go! These taste quite a lot like the ones served at the Olive Garden, and if you want to have alfredo for dipping, just put some in little dishes, top with freshly-grated parmesan, and broil until slightly bubbly and browned.  Keep tunin’ in all week for more Olive Garden-ish recipes!
 
RESTAURANT BREADSTICKS
Recipe adapted from food network
 
For the Dough:
1 pkg active dry yeast
4 1/4 cups flour
2 T unsalted butter, softened
2 T sugar
1 T fine sea salt
 
For the Topping:
4 T unsalted butter, melted
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp dried oregano
 
Put 1/4 cup warm water in a mixer bowl, sprinkle in the yeast and let rest about 5 minutes, until foamy.
Add flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T more warm water.
Mix until a slightly sticky dough forms, about 5 minutes.
Knead the dough on a floured surface until smooth and soft, a couple of minutes.
Cut in half and roll each half into a foot long log.  Cut each into 8 pieces.
Shape each piece into a 7 inch long breadstick.  Put on parchment lined baking sheet, about 2 inches apart. 
Cover with a cloth, let rise for about 45 minutes until doubled in size.
Heat oven to 400 degrees.
Make the topping: Brush the breadsticks with 2 T of the butter.  Bake for 15 minutes, until lightly golden.
Combine the salt, garlic powder, and oregano.  Brush the breadsticks with the remaining 2 T melted butter and sprinkle with the flavored salt.
Makes 16 breadsticks.
Filed Under: Bread, Yeast

Restaurant Chicken Alfredo

September 20, 2010 by
 
I’ve gotten some requests for recipes to make Olive Garden dishes at home.  So when my hubby took me there for my birthday (I know, livin’ the life of glamour : ), I took mental notes and then tried my hand at making some “copycat” versions at home.  First I made some notes, then looked online for others ideas too.  First up was the Alfredo recipe, which it seems A LOT of people want that recipe!  There were many different ideas, the most common of which was to use cream cheese, like my usual recipe.  The Olive Garden website actually had an Alfredo recipe on it using eggs in the sauce.  I’m pretty positive they are both impostors.  The only way in my opinion to get the same flavor is to use both Parmesan and Romano cheeses, FRESHLY GRATED, and let it cook for a bit to thicken naturally.  I was really surprised at how closely this dish resembled theirs.  
Keep checking back all week for more copycat olive garden recipes!
P.S. This also is great for dipping bread sticks!

RESTAURANT ALFREDO
Recipe by My Stained Apron
 
3 garlic cloves, minced
1/2 cup unsalted butter
1/4 cup milk
2 cups cream
1 cup grated Parmesan cheese (about 4 oz)
1 cup grated Romano cheese (about 4 oz)
salt and pepper, to taste
8 to 12 oz fettuccine noodles (use the lower amount if you want it really saucy)
fresh parsley, for serving
extra grated Parmesan, for serving
 
Melt butter in a saucepan and add garlic.  Saute for a couple of minutes over medium heat.
Add milk and cream, bring to a simmer.
Add cheeses, mix well. 
Let simmer, uncovered, for about 10 to 15 minutes, until slightly thickened.
Add salt and pepper, to taste.
Cook noodles and toss together.  Sprinkle with parsley and cheese.
 
To serve with Chicken:
2 chicken breasts
olive oil
salt and pepper
 
Brush grill or pan with olive oil, season chicken with salt and pepper and either grill or saute on both sides.  (I use my indoor grill pan).  Cut into strips when done.
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Peach Cobbler Cake

September 17, 2010 by
 
I wasn’t sure what to name this dish, other than “heaven” or “superdelicious”.  But “peach cobbler cake” won out.  A little cakey, a little cobblery, a whole lot delicious.
I like to can my own pie fillings.  But I don’t actually like pie all that much.  I like making it.  But I don’t really eat it much.  So I was trying to think of ways to use up my stash of home-canned pie fillings when this idea came to me.  And boy, was it good.  That was one clean pan very quickly.  And don’t worry if you don’t can your own pie fillings, they are readily available at your supermarket, so you can still make this easy, delicious dessert.  So go on, get baking!
NOTE: You’ll notice I call for FRESHLY grated nutmeg in this recipe, and while if you don’t have any and use pre-grated, I won’t be sending the spice police after you, it really does taste SO much better if you grate it freshly yourself.  You’ll REALLY notice a difference.
 
PEACH COBBLER CAKE
Recipe by My Stained Apron
 
1 pkg yellow cake mix
1/2 cup butter
1/3 cup water
1 egg
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Peach Pie Filling (I use my home-canned, but a can from the store will work as well.)
 
Crumb Topping:
3/4 cup flour
1 cup brown sugar
pinch salt
1/2 cup butter
 
Mix together the cake mix, butter, water, egg, cinnamon, and nutmeg in a bowl until well combined, about 2 minutes.  Pour into a greased 9 by 13 inch pan.
Spoon peach pie filling over top.
Mix together the flour, brown sugar, and salt in a small bowl.  Cut in butter until the size of peas.
Sprinkle crumb topping over the top.  Bake at 375 degrees for about 35 to 45 minutes.
Serve plain or with a scoop of vanilla ice cream.
 
 
Filed Under: Cake / Cake Pops, Desserts

Parmesan Chicken

September 15, 2010 by
 
My family LOVES when I make this.  It’s definitely a winner all around.  Which is why I feel especially silly only sharing it with you now, since this picture has been waiting to be posted for over 6 months in the back log.  I know, that’s some crazy good photography skills, right?  But I was about to be attacked by starving children and a husband if I didn’t get dinner to the table. PRONTO.  I’m sure most of you know what I’m talking about.
It’s great served with spaghetti and a simple tomato sauce (I actually just add some herbs to crushed tomatoes and let them simmer a bit).  We also like it with a huge helping of  my fall salad.  This dish makes a decent amount, so it’s great to make with company, or you can cut it in half as well.  Either way, prepare to see some dishes licked clean!
Oh, and on a side note, Amelia did sleep until 3 am today.  Does that count as progress?
 
PARMESAN CHICKEN
Recipe Source: Ina Garten
 
6 boneless skinless chicken breasts
1 cup flour
1 tsp kosher salt
1/2 tsp pepper
 2 eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
unsalted butter
olive oil
 
Pound the chicken breasts to 1/4 inch thick (I butterfly them, then pound them).
Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 T of water.  On a third plate, combine the breadcrumbs and the grated parmesan cheese.
Coat the chicken on both sides with the flour mixture, then dip both sides in the egg mixture, and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 T of butter and 1 T of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium heat for 2-3 minutes per side, until cooked through.  Add more butter and oil and cook the rest of the chicken.  (Keep warm in a 200 degree oven while you finish them all).
 
 
Filed Under: Chicken / Turkey

Pudding Cinnamon Rolls

September 13, 2010 by
 
I was making a batch of these today and realized that I’ve never gotten around to sharing the recipe!  I’ve had the pictures just waiting to be posted, along with a backlog of recipes.  I seriously need a personal assistant to take care of half of my work load (can I get an amen from about 99% of you?!)  Between managing a home, 2 kids, homeschooling, therapy for my daughter, blah, errands, blah, church, blah, you get the picture.  Amelia has decided that she does not need to sleep after about 2 a.m. anymore, so let’s just say I’m a LITTLE tired.  So what do I do? Make cinnamon rolls of course!
There is something about baking that makes me feel more relaxed.  It’s also a great activity to do with kids.  It teaches math, patience, and best of all, it means you’re spending time together.  I hope you’ll take the time to have a family night tonight and make a batch up of something together. 
 
PUDDING CINNAMON ROLLS
Source: Mel’s Kitchen Cafe
 
ROLLS:
1/2 c warm water
2 T active dry yeast
2 T sugar
3 1/2 oz package instant vanilla pudding
1/2 cup butter, melted 
2 eggs
1 tsp salt
6+ cups flour
 
FILLING:
1 c butter, room temperature
2 c brown sugar
4 tsp cinnamon
 
FROSTING:
8 oz cream cheese
1/2 c butter, room temperature
1 tsp vanilla
3 c confectioner’s sugar
2-3 T milk
 
Combine water, yeast, and sugar in a medium bowl.  Stir to dissolve and set aside.
In your mixer bowl, prepare pudding according to package directions.
Add butter, eggs, and salt.  Mix well, then add yeast mixture. Mix briefly.
Add flour gradually, knead until smooth. (This is a sticky dough, don’t be tempted to overflour).
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Roll out on a floured surface to about 34 by 21 inches. 
Mix butter, brown sugar, and cinnamon together, spread on dough.
Roll up tightly, rolling on the long side.
Cut every 1 1/2 inches using a serrated knife or thread. NOTE: I like to cut the log in half, then cut each half into 12 rolls.(You should get 24 rolls)
(To use thread or dental floss, work the middle of a strand of thread under dough roll, then cross over on the top, pulling until thread goes all the way through.) 
Place on a lightly greased cookie sheet about 1 inch apart. 
 (NOTE: I sometimes fit them closely on 1 large cookie sheet – just be careful or they can raise over the edge!, or you can put them on 2 cookie sheets and spread them out).
Cover and let rise until doubled in size.  Bake at 350 degrees for about 15 to 20 minutes.
Remove when they are golden, don’t overbake.
To make frosting, mix butter and cream cheese together, add vanilla and sugar, mix well, then add milk for spreading consistency.  Frost while warm.  Makes 24.
 
 
Filed Under: Bread, Yeast

Hamburgers

September 10, 2010 by
 
 
See that tomato? That gorgeous heirloom perfectly ripe yellow tomato?  It is the ONE and ONLY tomato as of yet to come out of my garden this year.  And possibly the last.  No, I’m not counting the small cherry tomatoes, not that it matters since I didn’t get hardly any of those either.  I planted 16 tomato plants this year and despite them being humongous and healthy and tons of green tomatoes hanging on, I think our wet long spring and short summer just did them in. 
So, what to do with our lonely tomato?  We decided to have a grill night and make our favorite hamburgers to pair it with.  (Probably our last grill night of the year at this rate!)  And yes, that tomato was the bell of the ball at our table, I’m not sure if it tasted so good because it was the only one we’ve had from the garden this year, our it really was the best tomato I’ve ever eaten.  I’m leaning towards the latter.   And I may or may not have snuck a slice or two by themselves….
 
HAMBURGERS
Recipe by My Stained Apron
 
1 pound hamburger
2 slices bread, torn
1/4 cup milk
3 minced garlic cloves
Kosher salt and black pepper, to taste
 
FOR SERVING:
Hamburger buns
lettuce
tomato
cheese of choice
 
Pour milk over bread in a small bowl.  Let sit for a couple of minutes.  Mix hamburger with garlic, salt, and pepper.  Mash bread with a fork to make a paste, mix into hamburger. 
Form into patties, indenting the middle of each patty slightly with your finger.  (This makes the middle cook through more evenly with the outside of the burger.)
Grill or cook in a skillet (cast iron preferably).  Top with cheese of choice. 
Other topping ideas: Bacon, sauteed mushrooms, sliced avocado, ham, pineapple, BBQ sauce
 
 
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Filed Under: Beef Tagged With: , , ,