Honey Blackberry Ice Cream

April 23, 2010 by
There is a local ice cream shop here that uses Honey Ice Cream as their base flavor. I thought I would try to recreate it at home and we loved the results. If you’re not sure if you’d like the honey flavor, you could put less honey in and more sugar.  I used some frozen blackberries and chopped them up, but we thought it would be better if they were mashed in next time. And this would be really good with raspberries, strawberries, or even just plain without any berries.
 
HONEY BLACKBERRY ICE CREAM
 
1 cup milk
1/3 cup honey
1/4 cup sugar
2 cups heavy cream
1 T vanilla
2 cups mashed blackberries, optional*
 
Whisk milk, honey, and sugar for 1 or 2 minutes until sugar is dissolved and honey is incorporated.
Stir in cream and vanilla.
Process in your ice cream machine according to directions.
Add the blackberries in the last 5 minutes.
*Try without any berries as well, or with raspberries, strawberries, etc. If you use frozen, just thaw and mash.
Filed Under: Ice cream

Citrus punch

April 22, 2010 by
This is such a refreshing drink to serve for BBQs and parties but I think I love it just as much for holidays when everyone is eating lots and something light and refreshing just hits the spot.  Plus it is so simple!

CITRUS WATER PUNCH

1 T citric acid ( I found it locally at whole foods)
2 1/2 quarts water
1 cup sugar
2 T pure lemon extract
lemon, sliced
lime, sliced
orange, sliced
crushed ice
Stir together citric acid, water, sugar, and lemon extract in a large pitcher until sugar is dissolved. Add sliced fruit and crushed ice. Serve.
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Citrus punch

Ingredients

  • 1 T citric acid ( I found it locally at whole foods)
  • 2 1/2 quarts water
  • 1 cup sugar
  • 2 T pure lemon extract
  • lemon, sliced
  • lime, sliced
  • orange, sliced
  • crushed ice

Instructions

Stir together citric acid, water, sugar, and lemon extract in a large pitcher until sugar is dissolved. Add sliced fruit and crushed ice. Serve.

https://mystainedapron.com/citrus-punch/

Filed Under: Drinks, Holiday Recipes

Orange Oven French Toast

April 21, 2010 by
 
I’m not a huge french toast fan, but I do love this recipe. The orange flavor really does brighten it up.  And the flavor changes with different kinds of bread so you can have some fun experimenting.
ORANGE OVEN FRENCH TOAST
 
1 loaf bread of choice (I usually use a presliced french bread, I keep a couple in the freezer and can even make this without thawing first)
1/2 cup butter, melted
1/4 cup honey
2 tsp vanilla
 
CUSTARD:
4 eggs
1 cup milk
1 cup orange juice
1/4 cup sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp grated orange zest, optional 
 
Mix melted butter, honey, and vanilla together.
Pour in large ungreased cookie sheet.
Beat eggs, add remaining custard ingredients.
Dip bread slices in custard, place in pan, single layer.
Pour remaining custard mixture over bread.
Bake at 400 degrees for 10 minutes.
Turn over, bake 10 more minutes.
 
Filed Under: Breakfast

Roasted Garlic

April 19, 2010 by
This is one of my favorite ingredients. So simple, so versatile. You can spread it on toasted baguette slices, mix in with mashed potatoes or rice, the list goes on….
 
ROASTED GARLIC
 
Fresh garlic
olive oil
kosher salt
 
Cut top of garlic heads off, about 1/4 inch of the cloves should be cut off.
Set on a sheet of aluminum foil, drizzle with olive oil (about 1 T per head), and sprinkle with salt.
You can also sprinkle with fresh rosemary or other herbs at this point if desired.
Bring foil up and enclose garlic, making sure edges are crimped together tightly.
Bake at 400 degrees for about 45 minutes.
Cloves should be caramel in color, but not burnt, and you should be able to pierce the cloves easily with a knife. Let cool slightly.
I use a small spatula thingy to get out every bit of garlic from the skins, but you can also just squeeze the whole head from the bottom. You can either use the cloves whole or mash into a paste.
I do a big batch of 12 heads occasionally and freeze some in small freezer bags.
When needed, I just microwave it for 30 seconds and it’s ready to go.
Filed Under: Freezer

Chocolate Dipped Strawberries

April 15, 2010 by
I like to make these for my “Spring Tea” I have every spring. I spend months planning it, and all week preparing and cooking. But THESE are definetely the favorite. It proves that the most simple of things is the most craved. And how much more simple can you get??? Strawberries and chocolate.  How can you go wrong? Oh, and I don’t normally serve them with whipped cream, but I have a new little strawberry bowl I recently picked up at Sur La Table (EVIL, evil store I tell you) and was dying to put it in the picture. : )
CHOCOLATE DIPPED STRAWBERRIES
Fresh strawberries
Chocolate (milk, semi-sweet, or dark)
White chocolate, or almond bark, optional
Gently rinse and dry strawberries.
Melt chocolate.
I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn’t touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)
Whatever you do, odds are your chocolate’s package has melting directions on it.
Hold berries by stems or top carefully and swirl in chocolate.
Lay out on a tray lined with plastic wrap or waxed paper.
Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)
Snip a corner off and drizzle berries with white chocolate.
(You could have some fun with designs here- but let’s face it, nobody will care. They just want to EAT them.)
You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.
Store in fridge to firm up, then serve at room temperature.
One day in advance is really the most you’ll want to make them. Day of is best.
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Chocolate Dipped Strawberries

Ingredients

  • Fresh strawberries
  • Chocolate (milk, semi-sweet, or dark)
  • White chocolate, or almond bark, optional

Instructions

Gently rinse and dry strawberries.

Melt chocolate.

I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn't touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)

Whatever you do, odds are your chocolate's package has melting directions on it.

Hold berries by stems or top carefully and swirl in chocolate.

Lay out on a tray lined with plastic wrap or waxed paper.

Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)

Snip a corner off and drizzle berries with white chocolate.

You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.

Store in fridge to firm up, then serve at room temperature.

One day in advance is really the most you'll want to make them. Day of is best.

https://mystainedapron.com/chocolate-dipped-strawberries/

Filed Under: Candy / Confections, Tea time

Parmesan Noodles

April 14, 2010 by
This is one of those crazy-simple dishes that is a stand-by in our home.
Everyone loves it, and with a big salad or some steamed broccoli, it’s a quick and easy meal that makes everyone happy.  And you wouldn’t believe how many dinner guests have asked for this recipe.
 
 I keep a few all purpose seasonings around just for this dish.  Just watch if it has added salt to adjust your seasoning, as some can be quite salty.
 
PARMESAN NOODLES
 
 
1 pound noodles of choice
1/4 cup grated parmesan cheese (add more to liking)
2 T unsalted butter
2 T olive oil
Seasonings of choice (an all purpose garlic seasoning is my go to)
Seared chicken, optional
 
Cook pasta al dente.
Melt butter with oil in pan over medium high heat.
Add pasta and toss.
Add seasonings, chicken if using, and parmesan cheese.
Mix to combine. Serve hot.
Filed Under: Pasta

Cashew Chicken

April 12, 2010 by

“I don’t like zucchini” my husband said. 

We were newlyweds still, and I was planning a tiny garden in front of our duplex. 
“Why not?” I asked. Silence… “Just trust me” I told him.

Awhile later, we had big zucchinis on our kitchen counter. I sliced off a piece. 
“Here” I handed him one.
“Raw????”, he asked, astonished.
“Yes, you can eat it raw, it’s not poultry for pete’s sake””
His grimaced as he took a TINY (and I mean tiny) nibble. 
“Huh… It’s not that bad.”
We always had a HUGE garden when I was a kid. My dad loved growing all kinds of things, and since we had 5 acres, he pretty much could. I feel like my childhood was spent two ways, one in the library (where my mom was a supervisor), and the other, barefoot in the garden. I loved both worlds. “Try this” my dad would say, handing me some vegetable or something.  It was always good. I learned at an early age that nobody cooks as good as mother nature. And everything tastes better with warm dirt in between your toes.
So here is one of my favorite dishes to cook with zucchini ( I sometimes up the amount to 4 or 5 zucchinis actually).  And feel free to add some carrots and celery if you so desire too.
Dirt between toes optional….

CASHEW CHICKEN
1 1/2 lbs boneless, skinless chicken breasts, cut into 1″ cubes
1 T cornstarch
1/2 tsp salt
1/4 tsp pepper
2 T oil, divided
6 garlic cloves, minced
1 onion, chopped
3 zucchini, cut in half lengthwise and sliced thick
2 T rice vinegar
3 T hoisin sauce
1/4 cup water
3/4 cup cashews, toasted
2 green onions sliced
Toss chicken with cornstarch, salt, and pepper. Heat 1 T of oil in wok or large skillet.
Cook half of the chicken over medium high heat until browned. Transfer to a plate.
Cook remaining half of the chicken in other T of oil, add onion and garlic when halfway cooked.
When chicken is done, add back first batch of chicken to wok.
Add zucchini, cook a few minutes, until slightly tender.
Add rice vinegar, cook about 1 minute.
Add hoisin sauce and water.
Cook about 1 more minute (make sure all your chicken is completely cooked through.)
Add cashews and green onions.
Serve with rice.
Print
Cashew Chicken

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1" cubes
  • 1 T cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 T oil, divided
  • 6 garlic cloves, minced
  • 1 onion, chopped
  • 3 zucchini, cut in half lengthwise and sliced thick
  • 2 T rice vinegar
  • 3 T hoisin sauce
  • 1/4 cup water
  • 3/4 cup cashews, toasted
  • 2 green onions sliced

Instructions

Toss chicken with cornstarch, salt, and pepper. Heat 1 T of oil in wok or large skillet.

Cook half of the chicken over medium high heat until browned. Transfer to a plate.

Cook remaining half of the chicken in other T of oil, add onion and garlic when halfway cooked.

When chicken is done, add back first batch of chicken to wok.

Add zucchini, cook a few minutes, until slightly tender.

Add rice vinegar, cook about 1 minute.

Add hoisin sauce and water.

Cook about 1 more minute (make sure all your chicken is completely cooked through.)

Add cashews and green onions.

Serve with rice.

https://mystainedapron.com/cashew-chicken/

Filed Under: Asian, Chicken / Turkey

How to crush peel / garlic

April 12, 2010 by
Lay garlic clove with flat side down on a cutting board
Lay knife on top of clove..
And whack down (not so hard to just peel, harder to crush)
Your garlic should look like this, with the peel loose:
Now you can chop, mince, crush, whatever you need it for. (And take out a few aggresions)
Filed Under: DIY / How to..., Uncategorized

Spaetzle

April 8, 2010 by
In case you haven’t heard of Spaetzle before, I should explain what they are. They are German dumpling style egg noodles, made with simple ingredients like eggs, flour, and water.You can serve them in place of noodles, potatoes, rice, etc. If you don’t like nutmeg, you can use a little garlic seasoning instead or leave plain.
I’ve made Spaetzle many years before I broke down and spent the $12 on a Spaetzle maker… and then I kicked myself for waiting, it made it SO much easier. But definitely don’t feel like you have to go out and buy one to be able to make this. Just see my variations in the recipe.
SPAETZLE
3 eggs
1 cup milk
3 cups flour
1/2 tsp salt
1 tsp freshly grated nutmeg
To Serve: (optional)
2-4 T unsalted butter
1/4 cup snipped fresh chives (or parsley)
Beat eggs until foamy and combine with milk. Mix together flour with the nutmeg and salt.
Add flour to eggs a little at a time. The dough should be stiff and elastic.
Fill your hopper with the batter. (Set over pot of boiling water or soup)
If you don’t have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
Slide hopper back and forth, letting the dumplings drop into the liquid.
Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.
Drain out spaetzle using a slotted spoon.
(If you have remaining batter repeat with remaining batter).
You can serve as is, or butter.
I saute in a couple tablespoons of unsalted butter in a large skillet,
then toss in some fresh sniped chives or parsley.
Print
Spaetzle

Ingredients

  • 3 eggs
  • 1 cup milk
  • 3 cups flour
  • 1/2 tsp salt
  • 1 tsp freshly grated nutmeg
    • To Serve: (optional)
  • 2-4 T unsalted butter
  • 1/4 cup snipped fresh chives (or parsley)

Instructions

Beat eggs until foamy and combine with milk. Mix together flour with seasonings.

Add flour to eggs a little at a time. The dough should be stiff and elastic.

Fill your hopper with the batter. (Set over pot of boiling water or soup)

If you don't have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.

Slide hopper back and forth, letting the dumplings drop into the liquid.

Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.

Drain out spaetzle using a slotted spoon.

(If you have remaining batter repeat with remaining batter).

You can serve as is, or butter.

I saute in a couple tablespoons of unsalted butter in a large skillet,

then toss in some fresh sniped chives or parsley.

https://mystainedapron.com/spaetzle/

Filed Under: German, Pasta

Penne with Chicken, Asparagus, and Mushrooms

April 7, 2010 by
This is a very simple dish, but it’s one of my favorites.  To be honest, I guessed on the measurements.  I usually just make it with the amounts I have on hand.  It’s simple, easy, and very healthy. If you want to dress it up a bit, you could add grated parmesan cheese, or crumbled feta cheese, fresh torn basil, etc.
Have fun with it, but make room in your menu for a simple healthy dish like this.
 
PENNE WITH CHICKEN, ASPARAGUS, AND MUSHROOMS
 
1 lb. Boneless, skinless chicken breasts (or tenders)
1 bunch Asparagus, cut into two inch lengths
8 oz. Mushrooms, sliced
2 T olive oil
salt and pepper
seasonings of choice ( I used 2 tsp non salt garlic seasoning)
1 pound Whole Wheat Penne Pasta, cooked
 
Heat 1 T oil in skillet over medium high heat. Season chicken with salt and pepper.  Add chicken to skillet and cook until cooked through, turning once.  Set aside to rest.
Heat other T of oil in skillet, add mushrooms and asparagus. Sauté over medium high heat, cooking briefly.  Cut chicken into strips and add back to skillet. Add seasoning and toss.
Pour over cooked penne pasta and serve hot.
 
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Filed Under: Pasta