Sweet and Sour Meatballs

May 12, 2010 by
Since I always have my meatballs in the freezer, this is a ridiculously easy and quick dinner to throw together.
I use this recipe since it’s the one my mom always made and we all really like it. You could use a premade sweet and sour sauce, but I find them to be overly sweet and much more expensive than if you made it yourself.
SWEET AND SOUR MEATBALLS
1/2 cup brown sugar
1 T cornstarch
1 can (13 1/4 oz) pinapple chunks, in juice
1/3 cup vinegar
1 T soy sauce
Meatballs, cooked (I usually do about 3 cups)
2 stalks celery, chopped
1 green bell pepper, chopped (optional)
Rice, for serving
Mix brown sugar and cornstarch together in a skillet.
Add pineapple with juice, vinegar, and soy sauce.
Stir in, heat to boiling.  Let boil for a couple of minutes to thicken, stirring.
Reduce heat and add meatballs, celery, and bell pepper.
Cover and simmer, stirring occasionally, for about 10 minutes, or until veggies are crisp-tender.
Serve with rice.
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Sweet and Sour Meatballs

Ingredients

  • 1/2 cup brown sugar
  • 1 T cornstarch
  • 1 can (13 1/4 oz) pinapple chunks, in juice
  • 1/3 cup vinegar
  • 1 T soy sauce
  • Meatballs, cooked (I usually do about 3 cups)
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped (optional)
  • Rice, for serving

Instructions

Mix brown sugar and cornstarch together in a skillet.

Add pineapple with juice, vinegar, and soy sauce.

Stir in, heat to boiling. Let boil for a couple of minutes to thicken, stirring.

Reduce heat and add meatballs, celery, and bell pepper.

Cover and simmer, stirring occasionally, for about 10 minutes, or until veggies are crisp-tender.

Serve with rice.

https://mystainedapron.com/sweet-and-sour-meatballs/
Filed Under: Asian, Beef

Freezer Meatballs

May 10, 2010 by
I’m not a huge meat-eater, but my husband feels like something is missing sometimes if there’s no meat with a meal.  That’s when these really come in handy.  I’ll warm some up and serve as a side dish with dinner, either alone or with sauce, (I keep home canned sauces and some premade on hand), to remedy.
I also use them with pasta, for sweet and sour meatballs on rice, or teriyaki meatballs, or throw them in a pot with some BBQ sauce and serve on buns with cheese.
They have a ton of uses, and are so easy to make ahead of time.  I never have problems with them sticking together, so you can just pull out however much you need of a big container kept in the freezer, or pre portion into smaller containers for ease.
You can jazz them up with your favorite seasonings, but I really like these basic ones so they’ll be more versatile.  And you could use ground pork in place of half the beef, but we like these since they’re healthier.  And making them yourself takes no more time than running to the store to buy some pre made (and not to mention- SO much cheaper!)  And I don’t know about all of you, but I like knowing what is in the food I serve!
FREEZER MEATBALLS
4 lbs ground beef (I buy 98% lean from my butcher) I’ve started making these with half ground pork- amazing!
4 eggs, slightly beaten
2 C breadcrumbs
1/2 cups finely chopped onion
1 T kosher salt
2 T cornstarch
1/4 tsp black pepper
2 tsp Worcestershire
Blend all ingredients together well.  Shape into one inch balls.
Bake on ungreased cookie sheets for 10 to 15 minutes at 400 degrees, until well browned and cooked through.  Remove and drain on paper towels.  When cooled, divide into freezer containers or bags.
Use within 3 months.  Makes about 144 meatballs.
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Freezer Meatballs

Ingredients

  • 4 lbs ground beef (I buy 98% lean from my butcher) I've started making these with half ground pork- amazing!
  • 4 eggs, slightly beaten
  • 2 C breadcrumbs
  • 1/2 cups finely chopped onion
  • 1 T kosher salt
  • 2 T cornstarch
  • 1/4 tsp black pepper
  • 2 tsp Worcestershire

Instructions

Blend all ingredients together well. Shape into one inch balls.

Bake on ungreased cookie sheets for 10 to 15 minutes at 400 degrees, until well browned and cooked through. Remove and drain on paper towels. When cooled, divide into freezer containers or bags.

Use within 3 months. Makes about 144 meatballs.

https://mystainedapron.com/freezer-meatballs/
Filed Under: Beef, Freezer

Pot Roast

May 7, 2010 by
Sorry I’m cutting this a little close, but I wanted to share this AMAZING roast recipe in case you want something super easy for Mother’s Day.  The sauce that accompanies the roast is one of the best of things you’ll ever eat. I found the idea in the “The America’s Test Kitchen Family Cookbook”.  I had never thought of pureeing the vegetables with the stock.  I’m not sure why, since I’m always trying to find ways to sneak them into things! I hope you get a chance to try it soon, I don’t even like roast very often, but this? I could make every week!
 
POT ROAST
 
Roast (I usually do about 4 lbs and have leftovers for sandwiches)
3 T oil, divided
salt and pepper
2 cups chicken broth
3 bay leaves
4 cloves garlic, crushed
3 sprigs fresh thyme (or 1 T dried thyme)
3 carrots, cut in 2″ lengths
1 rib celery, cut in 2″ lengths
1 onion, large chopped
 
Heat 2 T oil in pan over medium high heat, sprinkle salt and pepper on all sides of roasts.
Sear each side of roast in hot oil.
Set roast in slow cooker.
Heat 1 T oil in same pan.
Add carrots, onion, and celery.
Cook for just a few minutes.
Lift roast up and put vegetables in bottom of slow cooker, then place roast on top of vegetables.
Add 2 cups chicken broth to pan and turn heat up to high.
Scrape up all the bits on bottom of the pan.
Boil for about 5 minutes.
Add crushed garlic, bay leaves, and thyme.
Cook for a couple minutes, then pour over roast.
Cook for about 8 hours on low or 6 on high.
Roast should be very tender and falling apart.
Move to carving board and tent with foil.
Skim fat off the top of the liquid in slow cooker as best you can and discard bay leaves.
Puree the vegetables with the liquid with an immersion blender (or in a blender or food processor.)
Serve sauce with roast.
Filed Under: Beef, Slow Cooker Tagged With: ,

Hot Chocolate

May 6, 2010 by
I seriously considered calling this “Evil Hot Chocolate” or “Seriously Serious Hot Chocolate”.  But then I figured most of you would be hooked at “chocolate”. : )
This is a very rich hot cocoa, and you can definitely add more milk if you want to tame it a bit.
I would make it as per the recipe, and you can always add more in the end if you’re not sure how rich you want it.  You can also use darker chocolate to make it deeper in flavor, or semi-sweet or milk for a more mellow flavor.
 
HOT CHOCOLATE
 
1 cup heavy cream
3 cups milk (any kind is fine, I use fat free)
8 oz. chocolate, chopped (or chips) Dark, bittersweet, semi-sweet, milk, or any combination
(I usually do half each dark and milk or all dark)
1 tsp vanilla
If using bar chocolate, just leave in wrapper and break in pieces.
Heat milk and cream in a pot over medium high heat until warmed.
Add chocolate and whisk until melted and incorporated well.
Stir in vanilla and serve with whipped cream.
This works well to make ahead and reheat as well.
Filed Under: Drinks

New Site!

May 6, 2010 by

After a few glitches, the blog is up and running again! Awhile back I had registered this domain name and finally got around to switching it over.  I’m still using the blogger template, so it should look the same for all of you. The address is http://www.mystainedapron.com/  now, so it should be easier to remember than the .blogspot address. At some point I want to expand it to include crafts, sewing, kids, etc.  But for now, cooking will still be the mainstay. Thanks for your support while the confusion was going on! 

Filed Under: Ramblings

CARROT CAKE with CREAM CHEESE FROSTING

May 4, 2010 by
 
This is a recipe that I made over many years, tweaking here and there. I used to make it with pineapple, but it made it a little dense for our liking.  This is one of my husband’s favorite foods, and he says that it really is more of a muffin batter than a cake batter, so having it for breakfast is totally appropriate. : )
And if you want it to look extra cute, just put a few marshmallow fondant carrots on some cookie “dirt” on top.
 
 
CARROT CAKE with CREAM CHEESE FROSTING

4 eggs
1 1/2 cups sugar
1 1/4 cups oil
1 T vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 lb carrots, shredded (about 6-7 carrots, or 3 cups shredded)
3/4 cup walnuts, chopped (optional)

Beat eggs and sugar together.
Add oil, vanilla, cinnamon, and nutmeg. Mix well.
Add flour, baking powder, baking soda, and salt.
Stir in carrots and walnuts.
Spray 2 cake pans with nonstick spray, you can use either 8 or 9 inch pans.
(Can also do a 9 by 13 pan, or 24 cupcakes)
Bake at 350 degrees for about 35 minutes, or until tests done.
(Cupcakes for about 24 minutes, or mini-cupcakes for about 12 minutes)
Cool in pans for about 10 minutes, then turn out to cool completely on a wire rack.
Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING:
8 oz cream cheese
2 oz unsalted butter, at room temperature
1 tsp vanilla
9 oz powdered sugar (about 2 cups)

Mix cream cheese and butter until smooth.
Add vanilla.
Add powdered sugar, beat until smooth.

 
Filed Under: Cake / Cake Pops

Marshmallow Fondant

May 3, 2010 by
 
My girls had SO much fun making shapes with me. Especially my youngest, who thought it was the COOLEST Play Doh ever! (And not to mention the yummiest).  This is a great activity to have with your kiddos, either 3 years old, or 63.  So go ahead, play with your food!
 
MARSHMALLOW FONDANT (AND FONDANT CARROTS)
 
16 ounces white mini-marshmallows
2-5 T water
2 lbs powdered sugar (I only use C and H for best results)
1/2 cup white shortening
Melt marshmallows and 2 T water in a microwavable bowl.
Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
Place 3/4 of the powdered sugar into the bowl.
Grease your hands and counter generously, then dump the bowl onto the counter.
Start kneading like you would bread dough. Keep kneading, it will be messy!
Add in the remaining powdered sugar and continue to knead.
Re-grease your hands and counter when the fondant starts to stick.
If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
You want a smooth elasticy ball that will stretch without tearing.
Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
It will keep for quite a few weeks.
When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.
You can really make any shape you want, here I am making carrots to top a carrot cake:
I like to roll them in crushed cookies to look like dirt. You can either make green fondant stems, or use parsley or cilantro.
Filed Under: Cake / Cake Pops

Chicken Cordon Bleu

April 30, 2010 by
I love “Cook’s Country” magazine.  They not only give great recipes, they explain why they used specific ingredients or techniques.  When I saw this recipe in the April/May issue, I knew I had to try it. It was a lot easier than my Chicken Kiev since you just cut a slit in the chicken instead of pounding it out.
I did alter it just slightly, in their recipe they made 2 ham rolls for each breast, which I found difficult to fit.
So I just stacked 2 slices of ham and put one ham roll in each.
I also tried it with shredding the cheese, as in the recipe, and also just cutting the swiss into matchsticks.
I didn’t really notice any difference, although you want to make sure the matchsticks fit okay, where as the shredded cheese is easier to adjust to fit.
I hope you try this recipe, I know you’ll see lots of smiles at your dinner table if you do! : )
 
CHICKEN CORDON BLEU
 
25 Ritz crackers (about 3/4 of a sleeve)
4 slices bread, torn into pieces
6 T unsalted butter, melted
8 thin slices deli ham
1 to 2 cups shredded Swiss cheese (or cut in matchsticks)
4 boneless, skinless chicken breasts (about 2 pounds)
3 large eggs
2 T Dijon mustard
1 cup flour
 
Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter, pulse to incorporate.  Bake crumbs on rimmed baking sheet on middle rack at 450 degrees for 3-5 minutes, stirring occasionally. Crumbs should be a light golden brown.  Transfer to a shallow dish.
 
Stack 2 slices of ham and put 1/4 to 1/2 cup shredded cheese in a strip on top of ham and roll up.
Pat chicken dry with paper towels.
Cut a pocket in thickest part of chicken breast.
Stuff with a roll of ham
 
 
Season both sides with salt and pepper.
Transfer chicken to a plate, cover with plastic wrap, and refrigerate for at least 20 minutes.
Beat eggs and mustard together in a shallow dish.
Place flour in a third shallow dish.
One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day)
Transfer chicken to a baking sheet.
Bake on on lowest rack at 450 degrees for about 10 minutes, until bottom of chicken is golden brown.
Move chicken up to middle rack and reduce oven to 400 degrees. 
Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes.
Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve.
 
 
 
Filed Under: Chicken / Turkey

Chicken with Mushrooms and Zucchini

April 28, 2010 by
Zucchini is one of my favorite ingredients, as some of you may have guessed by now. Especially when it’s cooked like this, just enough to infuse some extra flavor, while retaining the crunch of it. I had written down this idea of a recipe awhile back and to be honest, I wasn’t sure if I was going to like it, but much to my surprise, even my picky hubby (who doesn’t love stir fry type dishes) , LOVED it!
This made a decent batch, so go ahead and scale it down if needed.
CHICKEN WITH MUSHROOMS AND ZUCCHINI
3 boneless, skinless chicken breasts
2 eggs, beaten
salt and pepper
1/2 cup cornstarch
5 T oil, divided
1 T sesame oil
4 zucchini, sliced in half lengthwise, then sliced thick
1/2 onion, chopped
1 lb mushrooms, whole or halved
6 garlic cloves, minced
1 T ground ginger
2 tsp soy sauce
2 T Yoshida’s Gourmet Sauce (optional, or extra soy sauce or terriyaki sauce)
sesame seeds for serving.
Cut chicken into 1 1/2 inch cubes or strips.
Season with salt and pepper, then stir with the eggs, coating the chicken thoroughly.
Heat a couple T of oil in a wok or large skillet.
Stir chicken with cornstarch, mixing to coat.
Cook in wok in a couple of batches, drain on paper towels.
Alternatively, you could coat skip the eggs, just roll the chicken in the cornstarch and saute in the pan, using just a drizzle of oil.
Set aside and wipe out wok.
Heat 1 T oil and sesame oil in wok or pan.
Add zucchini, onion, and mushrooms.
Cook until slightly softened, then add garlic, ginger, soy sauce, Yoshida’s Gourmet if using, and cooked chicken.
Stir to combine all.  Sprinkle with sesame seeds.
Serve hot with rice.
Print
Chicken with Mushrooms and Zucchini

Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • salt and pepper
  • 1/2 cup cornstarch
  • 5 T oil, divided
  • 1 T sesame oil
  • 4 zucchini, sliced in half lengthwise, then sliced thick
  • 1/2 onion, chopped
  • 1 lb mushrooms, whole or halved
  • 6 garlic cloves, minced
  • 1 T ground ginger
  • 2 tsp soy sauce
  • 2 T Yoshida's Gourmet Sauce (optional, or extra soy sauce or terriyaki sauce)
  • sesame seeds for serving

Instructions

Cut chicken into 1 1/2 inch cubes or strips.

Season with salt and pepper, then stir with the eggs, coating the chicken thoroughly.

Heat a couple T of oil in a wok or large skillet.

Stir chicken with cornstarch, mixing to coat.

Cook in wok in a couple of batches, drain on paper towels.

Alternatively, you could coat skip the eggs, just roll the chicken in the cornstarch and saute in the pan, using just a drizzle of oil.

Set aside and wipe out wok.

Heat 1 T oil and sesame oil in wok or pan.

Add zucchini, onion, and mushrooms.

Cook until slightly softened, then add garlic, ginger, soy sauce, Yoshida's Gourmet if using, and cooked chicken.

Stir to combine all. Sprinkle with sesame seeds.

Serve hot with rice.

https://mystainedapron.com/chicken-with-mushrooms-and-zucchini/

Filed Under: Asian, Chicken / Turkey

Carrie’s "World Famous" Cookies

April 26, 2010 by
 You really should make these cookies. They are SO GOOD! Carrie, my very dear friend, brought these to our Irish Dinner Party and was nice enough to share the recipe with all of us. She is a seriously good cookie maker!  She calls these her “world famous” cookies because she’s had requests from friends to send them a batch when they were serving in Afghanistan.  Carrie deserves a HUGE round of applause and pat on the back from us all for serving our country as well. Thanks Carrie for your patriotism and willingness to give so much of your life to serve our country!
You amaze me!
 
Carrie’s “World Famous” Cookies
 
 
1 cup brown sugar
1/2 cup white sugar
1 cup unsalted butter (cold)
2 large eggs
1 tsp vanilla
3/4 tsp baking soda
3/4 tsp salt
2 1/2 cups all purpose unbleached flour
2 cups rolled oats
2 cups chocolate chips*
*You can do 1 cup milk chocolate with 1 cup semi sweet,
or 1 cup white chocolate with 1 cup peanut butter, or any combination you fancy
 
Mix together sugars, chop butter and add, mixing until butter is well blended.
Add in eggs, mixing at high speed.
Add vanilla, mix well. Add baking soda and salt, blending well.
Add flour gradually, mixing in until well blended.
Add oats and mix, then chips and mix.
Use a 1/4 cup measure to measure cookies, roll into balls and place on cookie sheet, flatten slightly.
Bake at 375 for 12 to 14 minutes or until just golden on top. (If you’re butter wasn’t cold enough they will spread out some)
For smaller cookies- drop by tablespoonfulls and bake for 10 minutes.
Transfer to a wire rack to cool.
 
These are my two favorite handy-dandy scoopers.
I placed a Tablespoon measure and 1/4 cup measure next to them to show you their size. I love em!
 
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Filed Under: Cookies