Best Ever Sliders

May 24, 2012 by

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

Filed Under: Beef, Pork, Sandwiches / Wraps

Pork Carnitas

April 17, 2012 by


I’ve had quite the day, so excuse me for not adding a lengthy recipe description that will make your mouth water.
Usually the first thing I say to hubby when he comes home from work is “How was your day?”  Today?  I said “Unless your pants caught fire at work, your day was better than mine”.  So I made my escape for a bit and wandered around Costco aimlessly for a bit.  The life of a stay at home mom.  Exciting, I know. : )

Not everything I make for Mexican dinners is time intensive, like these pork carnitas.  They whip together super fast, and you can even throw all of the ingredients in the crock pot on high for a few hours with good results.  I have used pork butt, but it is fattier so you’ll need to trim more fat off first, I prefer using pork loin roast, it is really lean, which is how we prefer it.

PORK CARNITAS
3 lbs pork butt, shoulder, or boneless loin roast, cut in 2″ chunks
1 large white onion, chopped
6 garlic cloves, smashed
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder (more if you want it spicier)
2 tsp cumin
2 tsp oregano
1/4 cup lime juice (juice from 1 large lime)
3/4 cup water

Combine everything in a 9 by 13 baking pan or roasting pan.
Cover with foil and bake at 350 degrees for 2 hours, then remove foil and bake for 1 more hour.
Serve with tortillas and desired toppings.  (We like red onion, cilantro, and sour cream).

Filed Under: Mexican, Pork

Pork Potstickers with Honey Ginger Dipping Sauce

January 2, 2012 by
Potstickers are much easier to make then you might first imagine, and they are really work the time spent assembling them.  I love meals like this that really require little work or time except assembling.
Perfect for getting your family in the kitchen to help, and it goes really quick with a few extra hands helping.
Don’t worry about how perfect or imperfect yours look, it doesn’t take long to get the hang of it.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
And be warned, it doesn’t seem to matter how many of these you make, it will never be enough! : )
PORK POTSTICKERS
FOR FILLING:
3/4 lb ground pork
1/4 cup finely chopped green onions
2 cups finely chopped cabbage
1 T soy sauce
1 tsp ground ginger
1 garlic clove, minced
2 T cornstarch
1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
1 T oil
1/3 cup water or chicken stock
Mix all the filling ingredients together in a medium bowl.
Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.)  TIP: While you’re filling, make sure you cover the remaining wrappers with a damp towel so they don’t dry out before you get to them.
Dip your finger in water and dampen the outer edge.
You want to leave half unfolded, with the pleats only on one side.
Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle, as shown:
The front should look like this:
And the back should be smooth like this:
Heat 1 T oil in a large skillet over medium high heat.  (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
Lay flat side of potstickers down, in a single layer in skillet.  Cook for 2 minutes uncovered.
Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium.  Cook for 3 minutes.
Uncover, and let all the liquid cook off, then serve.
HONEY GINGER DIPPING SAUCE
3/4 cup orange juice
2 T honey
2 T soy sauce
1/4 tsp ground ginger
2 T thinly sliced green onions
Whisk everything except green onions together in a bowl until well combined.  Add green onions.
Chill until ready to serve.
Filed Under: Asian, Pork

Smoky Cheddar Soup

November 2, 2011 by
 
I love making soups, especially this time of year.  They are easy, fairly quick to make, and my family just loves them.  I was playing around with making a cheese soup and we really love how this came out.
If you don’t have smoked cheddar or ham, regular would still be good too.  You’ll still get some smoky flavor from the paprika.  I served it with biscuits, which is what I usually make with soup, but breadsticks or rolls would be nice too.  I thought a tangy sourdough bread would be a good match too.
 
SMOKY CHEDDAR SOUP
4 T unsalted butter
4 stalks celery, sliced
1 lb cooked ham, cut in 1/2″ cubes (preferably smoked)
1/4 cup flour
1 quart chicken broth
1 can (15 oz) diced tomatoes, drained
3 cups milk
1 cup heavy cream
1 pound cheddar cheese, shredded (part or whole in smoked cheddar preferably)
1 T smoked paprika
salt and pepper to taste
1/3 cup finely chopped fresh parsley
 
In a large pot, melt the butter over medium heat.
Add celery and ham, saute about 10 minutes, or until celery is softened.
Add flour, cook for 1 minute while stirring.
Add chicken broth and tomatoes, cook for 10 more minutes.
Stir in milk, cream, cheese, and spices.
Heat while stirring over medium heat until smooth and warm, but don’t bring to a boil.
Add parsley and add more salt and pepper if needed.  Serve warm.
 
Recipe by My Stained Apron
 
Filed Under: Pork, Soups / Stews

Minute Sausage Patties

June 6, 2011 by
 
Have you heard of “minute steaks”?  They are little steaks which cook up extra quick.  This is my sausage version.  I don’t particularly love freezer meals, since they really never do taste quite as good as before they were frozen.  Instead I freeze components to make quick meals.  Breakfast included.
I rarely think to un thaw meat, especially for breakfast.  And honestly, we don’t usually have meat every morning and when we do, I really don’t want to serve my family large amounts of meat.
This is a great way to have smaller portions of meat and honestly, my hubby and kids don’t miss it.
I have gotten more than 12 patties out of a pound, but you could up the amount of meat used in your patties if you want.
These make it so quick and easy and I even use them for quick dinners in a pinch.
I serve them with biscuits or English muffins and eggs for breakfast sandwiches.
 
MINUTE SAUSAGE PATTIES
ground sausage (We buy ours from Butcher Boys here locally)
 
Measure meat into desired patty size (I weigh or use a scoop, or shape into a log and slice thinly).
Put between two pieces of wax paper or plastic wrap and flatten out very thin.
Flash freeze by laying single layer on a cookie sheet and freeze for a few hours, or until frozen.
Then put in a zip lock and label.  OR stack in a freezer container without flash freezing, just separate by a piece of parchment or wax paper.
When ready to cook, just put in a pan frozen.  Because they are very thin they will cook through quite quickly and there is no need to unthaw first.
 
Filed Under: Breakfast, Freezer, Pork

Tortellini with Peas and Ham

January 24, 2011 by
 
I’m in a “quick dinners” mode these days.  Amelia has had an over-abundance of doctors appointments, medical tests, etc as of late.  (And not to mention, sleep deprivation plus labor intensive dinners don’t go well together!)  I threw this together one night because I had all the ingredients on hand and we were really happy with it.  It’s quick, easy, and comforting.  Three good things!
 
TORTELLINI WITH HAM AND PEAS
Recipe by My Stained Apron
 
2 T butter
1 cup chopped ham
1 cup heavy cream
1/2 cup milk
1 1/2 cups Parmesan cheese, shredded or grated
1/2 cup frozen peas, thawed
24 oz tortellini
salt and pepper, to taste
 
Melt butter in a saucepan over medium heat.
Add ham, sauté for a couple minutes.
Add cream, milk, and 1 cup of Parmesan cheese.
Let simmer on medium low heat until thickened.  Add salt and pepper to taste.
Cook tortellini according to package directions.
Add to sauce along with peas, toss to coat.
Garnish with additional Parmesan cheese.
Filed Under: Pasta, Pork

Best Ever Chili

December 1, 2010 by
I know the name of this dish is making quite the claim, but my mom insisted upon it, and since she gave birth to me I think she should be allowed her way every now and again. : )
This is, to me, a perfect fall and winter dish.  My hubby doesn’t like most chili dishes, but even he had extra helpings.  I made it for our Pumpkin Potluck this fall and when I was pouring it in our large crock pot, I thought I made too much…  Well, let’s just say it got taken care of. : )
BEST EVER CHILI
Recipe by My Stained Apron
8 oz bacon (thick sliced)
1 large onion, chopped
1 lb ground pork
1 lb ground beef
3 garlic cloves, minced
2 (15 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes*
2 (8 oz) cans tomato sauce
2 T paprika
salt and pepper, to taste
1 tsp chili or chipotle powder
1 T cumin
1 T oregano
Chop bacon and cook in a large pot.  Drain off excess fat.
Add onion and garlic and cook a few minutes until softened.
Add pork and beef and break up with a wooden spoon.  Cook until no longer pink.
Add remaining ingredients and mix well.  Simmer 1 to 3 hours (You can also put in a crockpot at this point instead of simmering on the stovetop).
*If you don’t like chunks of tomato in your chili, puree them first.
For serving: 
shredded cheddar cheese
Corn chips
sliced green onions
sour cream
lime wedges
cilantro
Filed Under: Beef, Pork, Slow Cooker

Sausages and Red Cabbage

November 1, 2010 by
I’ve been on a German kick lately.  My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food.  My husband, being an air force “brat”, was born in Germany and is part German as well.  So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
She shared a fabulous recipe I’ll be sharing this week as well.  This is one I made myself, and it got great reviews.  I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages.  German Garlic.  Heaven.  In a sausage casing.  And I don’t like sausages! Especially hot dogs. Yech!  But these?  They changed my mind.
This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too.  They real key is to simmer gently without breaking the sausage casing.  So don’t overcook if you can help it.
Check back all week for more German recipes!
SAUSAGES AND RED CABBAGE
Recipe by My Stained Apron 
1/2 head cabbage, shredded
1 white onion, sliced thin
drizzle oil
German sausages (We love the German Garlic Sausages from Butcher Boys)
1/4 cup vinegar
1/2 cup apple juice
salt and pepper, to taste
Sear the cabbage and onion in a large skillet over medium high heat.  Add sausages, vinegar, and apple juice.
Cover and turn down to a simmer.  Simmer gently until sausages are warmed through.
Season with salt and pepper, serve warm.
Filed Under: German, Pork, Side Dishes

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

Bolognese stuffed zucchini and mushrooms

September 2, 2010 by
I told you, we really love this sauce.  It’s versatile, flavorful, and a total lifesaver when you need a quick dinner that isn’t served by a teenager in drive-thru.  I’m not much for “freezer meals” but I do love having a few things in the freezer that are components of a good meal.  And watch tomorrow for my husband’s favorite use of this sauce.
BOLOGNESE STUFFED ZUCCHINI AND MUSHROOMS
Recipe by My Stained Apron
4 small green zucchini
8 mushrooms, about 1 lb.
Bolognese sauce
1 cup shredded mozzarella or Parmesan
Scoop out the inside of zucchini using a spoon or melon baller, leaving a border of flesh and  being careful not to break the skin.
Pop stems out of mushrooms.
Lay zucchini and mushrooms in single layer in baking pans.
Spoon bolognese sauce into vegetables.
Sprinkle with mozzarella.

Bake at 450 degrees for 15 to 20 minutes.



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Filed Under: Beef, Pork