Strawberry Sauce

August 20, 2010 by
 
YUM.   I really love berries.  Maybe it’s the Pacific Northwest in me, but I can make a million and one things with berries and love them all.  I wanted to make a simple strawberry sauce recipe that more berries than anything else, that I could make with frozen berries in the off season. 
 
This can used on anything from french toast, waffles, pancakes, in lemonade or limeade, with a lemon lime soda, drizzled on ice cream, cheesecake, crepes, banana splits, angel food cake, pound cake, with a rich chocolate brownie… What CAN’T you put this on?! 
I make no claims as to how long it keeps in the fridge (especially since we used ours up fairly quickly) But it should keep for a couple of weeks I’m guessing.  You could also freeze it to have on hand as well.
 
 
STRAWBERRY SAUCE
Recipe by My Stained Apron
 
3 cups strawberries, fresh or frozen
1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
1/4 cup water
1 T vanilla
1 tsp vanilla extract
 
Put the berries, sugar, and water in a pot and bring to a boil.
Boil for about 5 minutes, or until berries are soft and break down easily.
Remove from heat, add vanilla and lemon juice.
Let cool slightly and puree in blender.
Store in the fridge.
 
 
Filed Under: Sauces / Condiments Tagged With: ,

Giveaway Winner!

August 20, 2010 by
And the winner of the CSN Stores giveaway is… (with a little help from Lucy Goose)
Drumroll please….
Comment number TWO!
Kristy said…
I am excited for you having a giveaway. Thank you for all the yummy recipes too.
Congrats Kristy!  Have fun spending your gift at CSN Stores. 
And thanks everyone for the great feedback on the site- I’m so glad I can help others get cookin!
Filed Under: Giveaways / Reviews

Easy Oven Ribs

August 18, 2010 by
Did you all enter the giveaway? Make sure to leave a comment here to enter the giveaway, before midnight tonight. Good luck!
Okay, yes, I’m calling these “oven ribs” even though I finish them on the grill.  Because usually ribs are cooked for hours and hours on the grill- not someone very reasonable for me to do with young kids.  You can use the grill to finish them, or a grill pan, if neither are available to you, I would use a hot pan to at least sear some BBQ sauce on them.  These go wonderfully with a platter of fresh corn on the cob and some (Not So) Dirty Rice.  Double yum!
EASY OVEN RIBS
Recipe by My Stained Apron
2 slabs Beef ribs (about 8-10 lbs total) (could also use pork)
1/4 cup paprika
2 T onion powder
2 T garlic powder
2 T sugar
2 cups apple juice
BBQ Sauce
Start by pulling the membrane off the underside of the ribs.
Cut ribs into sections of 3 to 4 ribs.
Combine the paprika, onion powder, garlic powder, and sugar.
Rub spice mixture on ribs, coating well.
Lay out in a large roasting pan or split between 2 pans (I used 9″ by 13″ pans)
Pour apple juice over ribs.
Bake at 300 degrees for 2 to 3 hours, until meat easily comes off the bone.
Grill about 10 minutes, (grill pan is okay too), baste with BBQ sauce, turn, then baste and grill a few more minutes.
Filed Under: Beef

(Not So) Dirty Rice, and a GIVEAWAY!

August 16, 2010 by
CSN Stores has given me a $25 Gift Certificate to give to a lucky reader! Seriousely, if you can’t find something to buy over there, you never will!  They have over 200 online stores where you can find everything from cookware to cribs to dining room sets and dog beds.
To enter, all you have to do is leave a comment by midnight Wednesday August 18th. Winner will be announced on Friday morning. Just be sure to leave me your email address so I have a way to get it to you. Good luck! Now, on to the recipe!
 
This picture doesn’t do this rice dish justice. We really love it. I had wanted to try making dirty rice, but it usually contains ingredients I don’t usually use, so I made my own recipe up omiting them.. hence “Not So Dirty Rice”. I took some of the ideas from a few recipes and played around with it for a bit to get it just how we like it now. And if you like it spicier, you could add some chopped peppers as well.
 
(NOT SO) DIRTY RICE
Recipe by My Stained Apron
 
2 cups long grain white rice, cooked in chicken stock instead of water
(I use a rice cooker-use your favorite method)
1 cup chicken stock
1 T oil
1 pound Italian Sausage, mild or hot, we prefer mild
3 cloves minced garlic
1 large onion, chopped
3 stalks celery, chopped
2 T dried parsley or 1/4 cup chopped fresh parsley
salt and pepper to taste
Dash Worcestershire sauce
 
In a large skillet, heat the oil and add the sausage.
Brown well, then add the garlic, onion, celery, and onion.  Cook until softened, about 5 minutes. 
Add chicken stock and Worcestershire, stir in and cook for a couple minutes.
Add the parsley and season with salt and pepper.
 
 
Filed Under: Giveaways / Reviews, Side Dishes Tagged With: ,

Calico Macaroni Salad

August 13, 2010 by
 
First things first, next week I’m having my first GIVEAWAY! Hooray! So make sure you stay tuned and enter!  Now, on to the recipe!
 
This recipe comes from my grandmother.  When my mother was a child she was with her at a church picnic and someone brought this salad.  My grandmother really liked it and got the recipe, and has made it ever since.  It’s the only macaroni salad I ever ate growing up, since my mother really liked it too.  I hadn’t made it in a long time, and it was so good to have again.  Usually the recipe uses pimentos, but I didn’t have any, so I improvised with bell peppers and we really liked it.  Try it either way, I think you’ll like it!  And the paprika is essential to this dish in my opinion, but then again I LOVE paprika. : )
 
CALICO MACARONI SALAD
Recipe by My Stained Apron
 
 
3 cups uncooked macaroni noodles
1 cup diced red onion
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced cheddar cheese
1 cup diced cucumber (I prefer English)
1 1/4 cup mayonnaise
2 T sugar
pinch salt
pinch black pepper
paprika, for serving
 
Cook noodles according to package directions.
Rinse and cool.  Mix mayo with sugar, salt, and pepper. 
Stir in cheese and vegetables.
If desired, stir in paprika or sprinkle on top.
VARIATION: In place of bell peppers, add 1 large jar of drained pimentos.
Filed Under: Pasta, Salad / Dressings

Roasted Garlic Butter

August 11, 2010 by
I’m apologizing in advance.  But I do have to say this- you have been warned.  While this may be a little addictive, you should plan on making this when you aren’t alone so you’ll be forced to share.  You probably have figured out by now that I really LOVE garlic.  I’m always adding it to recipes and finding new uses for it.  I love to buy a big bag of garlic and roast it, then freeze it in pouches to have on hand for easy appetizers or to add in to recipes.  Now, enough talking, go make it!
ROASTED GARLIC BUTTER
Recipe by My Stained Apron
1/2 cup unsalted butter
1/2 cup roasted garlic, mashed
1/2 cup grated parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
Mix everything together, serve with sliced baguettes.
Filed Under: Appetizers / Dips / Snacks

Bran Muffins

August 9, 2010 by
 
Even if you don’t like bran muffins, you really should try these.  Unbelievably moist and flavorful.  By far my favorite ever.  I’ve been on a search for a great bran muffin recipe, and was excited to find this one especially because it doesn’t require a premade cereal to make.  I added some cranberries and thought they really added a great flavor, but you could of course use all raisins as in the original recipe. 
 
BRAN MUFFINS
Adapted from David Lebovitz
 
2 cups wheat bran
1 cup raisins
1/2 cup dried cranberries (or 1/2 cup additional raisins)
1 1/2 cups water, separated
1/2 cup buttermilk or low or non fat yogurt (I used buttermilk)
2 tsp dried orange zest (or fresh)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
 
Spread the wheat bran on a baking sheet and toast in the oven at 350 degrees for 6 to 8 minutes, stirring a few times. Let cool.
Heat 1 cup of the raisins with 1/2 cup of the water in a small saucepan, simmering for 10 minutes or until the water is all absorbed.  Puree the raisins in a food processor or blender until smooth.
Mix together in a large bowl the toasted bran, buttermilk or yogurt, remaining 1 cup of water, then mix in the raisin puree, orange zest, and brown sugar.
Stir in the oil, egg, and egg white.
Mix together the flours, baking powder, baking soda, and salt. Stir into the wet ingredients.
Stir just until combined, then add the cranberries (or additional raisins).
Spoon into a muffin tin lined with paper liners.
Made about 16 standard muffins.
Bake at 350 degrees for 25 to 30 minutes, or until muffins feel set in the center.
 
 

Filed Under: Bread, Quick & Muffins Tagged With: , , ,

Roasted Garlic Rice

August 6, 2010 by
I keep a stash of roasted garlic in my freezer, for this dish alone.  I use it for other things too, but I MUST have it on hand to throw this dish together.  It’s one of the first dishes I made for my husband when we were newlywed’s that he adored.    It remains a big favorite of his (and everyone else who has every had it).  It goes really well with so many things, and is so quick and easy. I hope you love it too!
 
ROASTED GARLIC RICE
Recipe by My Stained Apron
 
4 cups cooked rice, cooked in chicken broth instead of water
1/4 cup roasted garlic, mashed
1/2 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
 

Cook rice as desired (I usually use my rice cooker) just use chicken broth in place of water.

When cooked, mix everything together, serve warm.

Filed Under: Side Dishes Tagged With: , ,

Oriental Chicken Salad

August 4, 2010 by
 
This was based on a copycat recipe for Applebee’s Oriental Chicken Salad.  I’m not sure where it came from, since it was just a scribble on an index card from a long time ago.  I’ve adjusted it to our liking, and it’s one of my favorite meals.   I know I’m a bit of a salad junkie, but at least I’m a discerning salad junkie.  Now if you’ll excuse me, I’m going to go add this to my menu for the week.
 
ORIENTAL CHICKEN SALAD
 
4 cups chopped Romaine lettuce
2 cups shredded red cabbage (green is okay too)
2 cups chopped Napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
1 cup chow mein noodles
1 bunch fresh cilantro, chopped
about 3-4 cups sliced chicken tenders (you could use premade if you like)
 
Toss everything together in a large bowl.
 
DRESSING:*
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil
 
Whisk together, serve tossed with salad or on the side.
*We don’t like alot of dressing, but you could double this if need be for your tastes.
Filed Under: Chicken / Turkey, Salad / Dressings Tagged With: , ,

Pasta with Roasted Tomatoes

August 2, 2010 by
 
I have a confession.  Fresh mozzarella isn’t always that exciting to me.  I know, I know, I’m a food blogger, so I should love such a trendy item.  And don’t get me wrong, it can be good.  But I personally think it needs a little coaxing.  Since it isn’t aged, it really has more of a “blank canvas” kind of taste, unlike a strong aged Irish cheddar (one of my favorites).  This dish is perfect for dressing it up just enough, while still keeping with the simplicity of things.  And if you don’t have “fresh” mozzarella, don’t worry, I won’t tell if you won’t. : )
PASTA WITH ROASTED TOMATOES
 
1 pint grape or cherry tomatoes
2 T fresh Thyme leaves
3 cloves garlic, crushed
drizzle olive oil
drizzle balsamic vinegar
1 lb. spaghetti noodles
1/2 lb. fresh mozzarella, cut in 1/2 inch cubes
1 1/2 cups fresh basil, chopped
kosher salt, to taste
1/4 cup grated parmesan
 
Cut tomatoes in half and lay out on a cookie sheet.  Sprinkle with garlic, thyme, olive oil, and vinegar.
Toss to coat.  Roast at 450 degrees for 10 minutes.
Cook spaghetti noodles.  Drain, reserving 1/2 cup of the pasta cooking liquid.
Toss spaghetti with roasted tomatoes, mozzarella, basil, parmesan, and salt.
Add a drizzle of olive oil, and 1/4 cup of the pasta liquid.  Add remaining 1/4 cup of liquid if needed.
Serve hot.
Related Posts Plugin for WordPress, Blogger...
Filed Under: Pasta