Cheese Fondue

June 7, 2010 by
 
Meet Irish Cheddar.  My favorite cheese. EVER.  My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect.  It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it!   And now, a recipe using it!
 
 
 
 
 
 
 

I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day!  I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun.  You can get really creative with the dippers, or be very basic. 

 
CHEESE FONDUE
 
 
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
  
Melt the butter in a saucepan.  Add flour and paprika, cook a minute.  Gradually add milk, whisking in completely.  Add cheese, then stir in lemon juice, salt, and pepper. 
Whisk in more milk if it’s thicker than you want.  Serve in fondue pot.
 
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
roasted asparagus
roasted red potatoes
Steak
Apple slices or cubes
 

Filed Under: Meatless Main Dishes, Sauces / Condiments Tagged With: , ,

Lemon Dill Fish, Baked Chips, and Tartar Sauce

June 1, 2010 by
This is a three for one recipe post! I figured they kinda go together. I don’t care for store-bought tartar sauce (at all) and the one my mom used to make was good, but still not quite what I wanted. So I experimented the other night and I came up with what I think is the perfect fish companion! The lemon zest really brightens the flavors and makes it all work.
We love baked fries, they’re so simple and so much better than fried versions, in my opinion.
And a great side dish for so many things.  Have fun trying them with different seasonings too.  You’d be surprised how adjusting the seasonings will change them.
And the fish is simple, easy, AND delicious.  (You know how I love those three words together!)
And using Tilapia makes it much more affordable than halibut or cod or such.
I hope you try all three of these and your family enjoys them as much as we do!

LEMON DILL FISH, BAKED CHIPS, AND TARTAR SAUCE

Lemon Dill Fish
1/2 cup flour
1/4 cup bread crumbs
1 tsp lemon zest
1 tsp dried dill weed
1/4 tsp salt
1 egg
4 tilapia fillets, about 1/2 inch thick
2 T oil
 
Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.
Beat egg in another dish.
Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.
 
Baked Chips
potatoes
oil
salt and pepper
 
Cut potatoes in half lengthwise, then each half into 4 wedges.
Drizzle with oil, salt, and pepper, toss to coat.
Bake at 400 degrees for 30-35 minutes. Turn halfway through.
 
Tartar Sauce
1 cup mayonnaise
1/4 cup finely chopped pickles
1 tsp pickle juice
1 T dried onion or 2-3 T chopped onion
1/2 tsp seasoned salt (more to taste)
1/2 tsp lemon zest
1 tsp lemon juice
 
Mix everything together well. Flavors get better if allowed to sit in the fridge for a bit.
 
 
Filed Under: Fish / Seafood, Sauces / Condiments, Side Dishes Tagged With: , ,

Chicken Strips and Honey Mustard

May 26, 2010 by
 
My girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
For a special treat these make for a happy family!
I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.
 
CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD
 
 
 
Filed Under: Chicken / Turkey, Sauces / Condiments Tagged With: , , ,

Sauteed Cabbage with Horseradish Cream

March 8, 2010 by

I could seriously eat a huge bowl of this for dinner and totally be happy with that.

Sauteed Cabbage with Horseradish Cream

For Cabbage:
4 T butter
1 head Cabbage, chopped
Salt and pepper, to taste

For Horseradish Cream:
1 cup half and half (or whipping cream)
2 -4 T creamed horseradish, more or less depending on how strong you want it*

Mix together horseradish and cream and chill for flavors to develop.
Heat butter in large skillet over medium heat. Add cabbage, stirring often, and cook until softened.
Serve with horseradish cream to drizzle on top.

Print
Sauteed Cabbage with Horseradish Cream

Ingredients

    For Cabbage:
  • 4 T butter
  • 1 head Cabbage, chopped
  • Salt and pepper, to taste
    • For Horseradish Cream:
  • 1 cup half and half (or whipping cream)
  • 2 -4 T creamed horseradish, more or less depending on how strong you want it*

Instructions

Mix together horseradish and cream and chill for flavors to develop.

Heat butter in large skillet over medium heat. Add cabbage, stirring often, and cook until softened.

Serve with horseradish cream to drizzle on top.

https://mystainedapron.com/sauteed-cabbage-with-horseradish-cream/

Filed Under: Irish, Sauces / Condiments

Mushroom Gravy

January 6, 2010 by

Serve on mashed potatoes, chicken fried steak, or whatever you fancy! And if you’re a super mushroom lover like myself, then add more!

MUSHROOM GRAVY

3 T butter
8-12 oz mushrooms, sliced
salt & pepper, to taste
1 1/2 T flour
1 cup chicken broth
1/4 cup heavy cream
1 tsp dried thyme (fresh if available)

Melt butter in saucepan over medium high heat.
Add mushrooms and salt and pepper, cook 5-10 minutes, until mushrooms are cooked down some.
Stir in flour, cook about 1 minute.
Add chicken broth and bring to a boil.
Cook for a couple of minuted until thickened, then add cream and thyme.

Print
Mushroom Gravy

Ingredients

  • 3 T butter
  • 8-12 oz mushrooms, sliced
  • salt & pepper, to taste
  • 1 1/2 T flour
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tsp dried thyme (fresh if available)

Instructions

Melt butter in saucepan over medium high heat.

Add mushrooms and salt and pepper, cook 5-10 minutes, until mushrooms are cooked down some.

Stir in flour, cook about 1 minute.

Add chicken broth and bring to a boil.

Cook for a couple of minuted until thickened, then add cream and thyme.

https://mystainedapron.com/mushroom-gravy/

Filed Under: Sauces / Condiments

Easy (and versatile) Alfredo Sauce

January 2, 2010 by

This is my great alfredo sauce. I made this recipe many a year ago.  It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated.  And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!

Print
Easy (and versatile) Alfredo Sauce

Prep Time:

Cook Time:

Ingredients

  • 6 oz cream cheese (low fat neufatchel is fine)
  • 1/4 cup butter
  • 1 cup milk
  • 3/4 cup grated or shredded parmesan (fresh shredded is best)

Instructions

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!

And if you garnish with a little fresh chopped parsley, I'll love you all the more for it.

NOW...here comes the VERSATILE part of it.....

If you want a richer sauce- you can do a full 8 oz cream cheese

If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese

Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)

How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli

Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.

I told you-it's versatile!

https://mystainedapron.com/easy-and-versatile-alfredo-sauce/



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