Battered Chicken Strips (AKA Chili’s Chicken Crispers)

October 7, 2011 by
 
A friend asked me if I knew of a copycat recipe for Chili’s Chicken Crispers, and I didn’t, but upon a little internet digging I did find one that looked promising, and after some slight adjustments I have to say they taste just like theirs.
We don’t have fried food often, but this is kind of a fun treat kids will love. 
 
BATTERED CHICKEN STRIPS
 
Batter:
1 egg
1/4 cup buttermilk
3/4 cup chicken broth
2 tsp salt
1 1/2 tsp black pepper
1 cup flour
 
Oil for frying
1 1/2 lbs chicken tenderloins (I just used boneless skinless chicken breasts and cut into strips)
1/2 cup flour
 
Honey Mustard Dipping Sauce:
2/3 cup mayonnaise
1/4 cup honey
2 T Dijon mustard
pinch paprika
pinch salt
 
Make dipping sauce:  Whisk all ingredients together in a bowl, then chill until needed.
 
Fill a heavy pan with tall sides with enough oil to come up about 2 inches.
(You could also deep-fry, but I found it worked fine to turn chicken halfway through cooking.  Just don’t overcrowd your pan, if you do the oil temperature will drop too much and the chicken will be greasy).
Heat to 350 degrees.
Make batter:  Lightly beat egg in a medium bowl, then add buttermilk, chicken broth, salt, pepper, and baking powder.  Add in flour, whisk to combine.  Let sit for 5 minutes.
Coat chicken in flour, then into batter.
Let excess batter drip off and then fry in hot oil until golden brown, about 8 minutes, turning once.
Place cooked chicken on a wire rack set over a baking sheet.
Repeat with remaining chicken pieces.
Serve hot with dipping sauce.
 
Filed Under: Chicken / Turkey

Pumpkin Bars

October 5, 2011 by
 
This is my favorite recipe to welcome in Fall.
If nothing else, just so I can bribe my hubby to do odd jobs for them. : )
But they are my favorite as well, so everyone wins.  A friend brought them to a potluck at our house once, years ago, and we loved them.  I’ve been making them ever since and we still love them!
 
PUMPKIN BARS
 
4 eggs
1 2/3 cups sugar
1 cup oil
1 (15 oz) can pumpkin puree (just plain pumpkin, not pie filling)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 cup mini chocolate chips, optional
 
Frosting:
3 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 cups confectioners sugar
1 T milk
 
Mix the eggs, sugar, oil, and pumpkin together in a large bowl until light and fluffy. (I use a whisk or hand mixer).
Mix together in another bowl the flour, baking powder and soda, cinnamon, nutmeg, and salt.
Stir in with the pumpkin mixture with a spatula, mixing until well combined.
Add chocolate chips if using.
Spread into a 10 x 15 inch jelly roll pan or a 9 x 13 pan.
Bake at 350 degrees for 25-30 minutes for a 10 x 15 pan, or 35-40 minutes for a 9 x 13 pan, or until a toothpick inserted in the middle comes out clean.
Cool before frosting.
 
Make frosting:
Mix together the cream cheese and butter, add vanilla.
Add the sugar 1/2 cup at a time, mixing until smooth.
Add milk if needed to reach desired consistency.
Frost bars, cut in bars or squares.
 
Recipe adapted slightly from All Recipes
 
 
 
Filed Under: Brownies / Bars, Pumpkin

Marionberry Pie (and how to make a lattice crust)

October 4, 2011 by
It’s official.  Summer is gone.  But luckily my freezer has been replenished with a plethera of berries to last through the winter, and then some.
My hubby’s favorite pie is marionberry, and I can’t say I blame him. : )
So I always make sure we have some stashed in the freezer for a winter berry fix.
If you don’t have access to them in your area, all I can say is I’m sorry.  They are soooo delicious.  They are similar to blackberries, (only better!) so I would substitute those if you don’t have any.
MARIONBERRY PIE
1/4 cup clearjel* (or flour)
3/4 cup sugar
pinch salt
zest of 1 lemon (or orange)
6 cups marionberries, fresh or frozen
1 T lemon juice
pie crust, a double batch of my recipe, or enough for a double crust
Egg wash (egg mixed with 1 tsp water)
sanding or coarse sugar, for sprinkling
Fill bottom of pie pan with crust, leaving an overhang.
Mix in a large bowl the clearjel, sugar, salt, and lemon zest.
Toss in the berries and lemon juice.  Pour in pan.
Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).
Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.
Starting at one end, fold back every other strip and lay a strip going to opposite way. Like so:
Fold strips back down:
Now do the same, alternating which strips to fold back:
When you get about halfway I find it’s easier to start working from the other side, from the middle out.
Brush with egg wash and sprinkle liberally with sugar.
Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.)  Cool before slicing.
Recipe Source: My Stained Apron
*Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don’t have it.
Print
Marionberry Pie

Ingredients

  • 1/4 cup clearjel* (or flour)
  • 3/4 cup sugar
  • pinch salt
  • zest of 1 lemon (or orange)
  • 6 cups marionberries, fresh or frozen
  • 1 T lemon juice
  • pie crust, a double batch of my recipe, or enough for a double crust
  • Egg wash (egg mixed with 1 tsp water)
  • sanding or coarse sugar, for sprinkling

Instructions

Fill bottom of pie pan with crust, leaving an overhang.

Mix in a large bowl the clearjel, sugar, salt, and lemon zest.

Toss in the berries and lemon juice. Pour in pan.

Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).

Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.

Starting at one end, fold back every other strip and lay a strip going to opposite way.

Fold strips back down Now do the same, alternating which strips to fold back

When you get about halfway I find it's easier to start working from the other side, from the middle out.

Brush with egg wash and sprinkle liberally with sugar.

Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.) Cool before slicing.

*Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don't have it.

https://mystainedapron.com/marionberry-pie-and-how-to-make-a-lattice-crust/

Filed Under: Holiday Recipes, Pie

Baked Egg Rolls

September 30, 2011 by
 
Over the years I’ve tweaked this recipe slightly and as much as we loved it before, it’s even better now! I’ve adjusted the recipe to show the upgrades.
-Dicing the cabbage instead of shredding makes rolling much easier.
-Added carrots, ginger, and cilantro for more flavor.
-Reduced the teriyaki slightly, along with the cornstarch slurry for a better texture.
-And if you have an air fryer use it! They come out so crispy! I was going to take updated pictures of some made in the air fryer but they were all gobbled up!

I should really put this under a “perfect score” category. : )  My hubby loves, loves, LOVES when I make these.  I’ve made them for him throughout our whole marriage (almost 10 years now!) and he still loves them.
 
I’ve never had the best luck making fried egg rolls, they just always end up limp and sad by the time we make it to the table (any tips, any one?)  But these never fail, and it is nice to be able to pop a whole tray in the oven and I never worry about them being greasy.
 
The dipping sauce is one of our favorites as well.  But you could always use your favorite teriyaki sauce or whatever.  I always make them with ground beef, but you could of course use the more traditional ground pork or chicken as well.
 
BAKED EGG ROLLS (with Honey Ginger Dipping Sauce)
 
1 lb ground beef (could substitute ground pork or chicken as well)
3 stalks celery, diced
1/2 head cabbage, diced (about 4 cups)
2 carrots, peeled and shredded
2 garlic cloves, minced
1/2 tsp fresh grated ginger
1/2 tsp black pepper
2 T teriyaki sauce
2 T water
2 T cornstarch
3 green onions, sliced
1 bunch cilantro, leaves removed and roughly chopped
1 pkg large won ton wrappers (1 pound, should contain about 21 wrappers)
 
In a large skillet or wok, cook the ground beef until cooked through over medium high heat.
Add the celery, cabbage, and carrots.  Cook until softened.
Add the garlic, ginger, pepper, and teriyaki sauce.
In a small bowl, mix together the water and cornstarch until thoroughly combined.  Add to meat mixture, and stir to combine well.  Stir in the green onions and cilantro leaves.
I like to work in 4 batches.  Since there about 20 to 21 wrappers per package, I section the filling into four and lay out 5 wrappers at a time. (Unless I’m making a double batch, then I just double it).
Make sure if you aren’t going to be fast doing this to keep your wrappers wrapped up so they don’t dry out.  Now measure out about 1/3 cup into the middle of each wrapper.
Fold up the bottom point like so, and moisten outer edge with either a brush or your finger dipped in water:
Then fold the outer edges in toward the middle:
Now roll up as tightly as you can without tearing the wrapper
Like so:
Place on a greased cookie sheet and bake at 350 degrees for about 20 minutes.
 
HONEY GINGER DIPPING SAUCE:
3/4 cup orange juice
2 T soy sauce
2 T honey
1/4 tsp ground ginger
2 T thinly sliced green onions
 
Combine everything except green onions in a small bowl, mixing until well combined.
Add green onions, chill until ready to serve.
 
Filed Under: Asian, Beef

Cinnamon Apples

September 28, 2011 by
 
I love the sight of jars lined up on the counter.  A syrup simmering on the stove.
The smell of cinnamon and apples filling the house.  It reminds me of my childhood, makes me think about my grandmothers, and excites me to pass on the skill to my girls.
 
This is another recipe I’ve had sitting around to share since last fall.  It’s one I’ve made many times, and I recall it being the first canning recipe I made as a newleywed.  We didn’t have much money, but I got a great deal on apples and pears from Mt. Hood (the best place to get apples and pears!), and so I opened up my grandmother’s canning book that had been passed on to me and gave these a try.  They were a success, along with some mint pears too.  I remember my Dad talking about them and how much he loved them.  They were a staple in their root cellar and I’m so glad I was able to keep the recipe alive. 
If you want to make it easy on yourself, make sure to splurge and get yourself one of these, but just trust me, get one with a clamp and not the suction base.  I originally had one with a suction base but it broke rather quickly (the suction base was never great), and after suffering through a year without one I decided on a model with the clamp base and LOVE it! 
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
 
CINNAMON APPLES
Makes 6 pints
 
2 1/2 cups sugar
5 cups water
6 cinnamon sticks
2 T whole allspice
2 T whole cloves
red food coloring, if desired or a few red hots
6 lbs apples, cored, peeled, sliced, and soaked in water with “fruit fresh”
 
Ready your boiling water bath.
In a large pot, combine everything but apples.
Bring syrup to a boil, then add apples.
Cover and simmer for 5 minutes.
Pack apples in pint jars (wide mouth come in handy here).
Pour syrup over to cover, leaving 1/4 inch headspace (straining out the spices).
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
Process in a boiling water bath for 20 minutes.
 
Filed Under: Canning

Apple Pie Jam

September 27, 2011 by
 
I’m a little embarrased to say I’ve had this recipe sitting around waiting to be shared for about a year now. : )  It’s our favorite kind of jam, and everyone always asks for the recipe, so I thought I’d better share it!
It’s amazing on toast, and amazing warmed up and drizzled over vanilla ice cream. It’s very easy to make, and here in Washington it’s the perfect time to use up those amazing crisp Washington apples.
So think ahead to the holidays and how nice this would be for a thoughtful gift, maybe paired with some homemade bread.  I know my friends would love it!
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
APPLE PIE JAM
Makes aprox. 7 half pints
 
4 cups tart apples, peeled and finely chopped (3-4 large apples)
2 T lemon juice
1 tsp ground cinnamon
1/4 tsp allspice
4 cups sugar
1 cup firmly packed brown sugar
1 box pectin
1/2 tsp butter
 
Add water to cover chopped apples. (This isn’t 4 cups each apples and water.  You should fill your measuring cup to the 4 cup mark with apples, then add water just to the 4 cup mark). 
Ready your boiling water bath.
Place apples and water in a large saucepan.
Stir in lemon juice, cinamon, and allspice.
Measure out sugars and set aside, but have ready to add.
Stir pectin into pot, then add butter.
Bring to a full rolling boil on high heat, stirring constantly.
Quickly add both sugars.
Return to a full boil and boil 1 minute, stirring constantly.
Remove from heat and skim any foam off with a metal spoon.
Ladle quickly into hot, clean half pint jars, leaving 1/4 inch headspace.
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
(I hold the jar with a tea towel while I tighten the screw bands)
Process in a boiling water bath for 10 minutes.
 
Recipe Source: WSU Extension Office
 
Filed Under: Canning

SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE

September 20, 2011 by
 
This is the perfect recipe for this week, when I feel in between summer and fall.  Any cake that uses fresh fruit feels summery to me, but the warm spices and dark glaze feel perfect for a fall cake.
This was pretty good the next day, but like most cakes, best the day of. 
 
SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE
 
CAKE:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk
5 medium plums, halved, pitted, & cut into eighths (I used 8 small)
 
STREUSEL:
1 cup sliced almonds
2 T flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 T butter, melted
 
GLAZE:
2 T butter, cut in pieces
3 T brown sugar
3 T heavy cream
big pinch of salt
1/4 tsp vanilla
 
Make the streusel:
Combine all the streusel ingredients in a bowl, tossing with a fork until mixed.  Set aside.
 
Make the cake:
Combine the butter and sugar with a hand mixer or in a stand mixer with a paddle.
Beat 3-5 minutes, until light and fluffy.  Add eggs one at a time, beating until well mixed.
Mix in the vanilla and buttermilk, then the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.  Mix until well combined.
Butter the bottom and sides of a 9 inch springform pan.  Scrape the batter into the pan and smooth the top with a spatula.  Arrange the sliced plums on top of the batter in an even layer and gently press in.
Sprinkle streusel on top.
Bake at 350 degrees for about 55 minutes, until a toothpick inserted in the center comes out clean.
Cool cake completely.  To release from the pan, run a small knife around the side of pan first.
 
Make the glaze:
Combine the butter, brown sugar, cream, and salt in a small saucepan and heat over medium high heat and bring to a boil.  As soon as it boils, reduce heat to medium and simmer for 1 minute.
Remove from heat and cool, then stir in vanilla.
Spoon over the cake, letting it drip down the sides.
Serve cake warm or at room temp.
Store leftovers well wrapped at room temp for up to 4 days. (Best day of)
 
Recipe Source: adapted from Ready For Dessert by David Lebovitz
Filed Under: Cake / Cake Pops

Morning Buns

September 16, 2011 by
It actually rained a tiny bit tonight. Hooray! I am so excited for fall and winter.  And this is the perfect thing to welcome in fall.  Warm cinnamony bread in the morning (that I can make beforehand too!) with some Evil Hot Chocolate makes for very happy faces around here.  This is originally from the King Arthur Flour blog, and in that recipe they bake it in a tree form but a 9 by 13 pan works great.
This is the perfect Holiday breakfast recipe, since it can be thrown in the oven while you enjoy festivities.  And I have found if we have company it’s really nice to make a few days ahead so we can have it on hand for an easy breakfast.
HOLIDAY MORNING BUNS
3 1/2 cups flour
1/2 cup cornstarch
1 T baking powder
1 1/2 tsp salt
2 T sugar
2 to 2 1/4 cups heavy cream
Coating:
7 T butter, melted
cinnamon and sugar for rolling
Whisk together the flour, cornstarch, baking powder, salt, and sugar.
Add 2 cups of the cream all at once, then stir until the dough comes together.
If needed, add more cream to bring dough together.
Knead lightly just to make sure there are no dry spots.
Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray).  By the time you are done they should be touching, but not overlapping.
Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
The next day take the pan out of the freezer and let them sit at room temerature while you heat your oven to 350 degrees.  (Don’t worry, they don’t need to thaw).
Bake for 45 to 50 minutes, until they are cooked through.
If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
(You may need to tent with foil after 45 minutes so the tops don’t overbake).
Dust liberally with powdered sugar (if desired) and serve immediately.
Print
Morning Buns

Ingredients

  • 3 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 T baking powder
  • 1 1/2 tsp salt
  • 2 T sugar
  • 2 to 2 1/4 cups heavy cream
    • Coating:
  • 7 T butter, melted
  • cinnamon and sugar for rolling

Instructions

Whisk together the flour, cornstarch, baking powder, salt, and sugar.

Add 2 cups of the cream all at once, then stir until the dough comes together.

If needed, add more cream to bring dough together.

Knead lightly just to make sure there are no dry spots.

Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.

Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray). By the time you are done they should be touching, but not overlapping.

Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.

The next day take the pan out of the freezer and let them sit at room temperature while you heat your oven to 350 degrees. (Don't worry, they don't need to thaw).

Bake for 45 to 50 minutes, until they are cooked through.

If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.

(You may need to tent with foil after 45 minutes so the tops don't overbake).

Dust liberally with powdered sugar (if desired) and serve immediately.

https://mystainedapron.com/morning-buns/

Filed Under: Bread, Yeast, Breakfast, Holiday Recipes

Cheater Blondies

September 12, 2011 by
 
DISCLAIMER: These aren’t my favorite blondies, but I do like having a few dessert recipes that can be made up in a super bad pinch.  In this case, at the last minute it worked out for me to have time to go with my mom to visit my Grandma.  And seeing how she loves sweets, I try to never go see her empty handed. : )
She loved them, so it was worth the last minute scurry to throw something together.
You could also sub out the chocolate chips for your own preference, like some chopped walnuts (or even add a couple mix-ins for that matter.)
 
CHEATER BLONDIES
1 box cake mix, butter or yellow variety
1/2 cup oil
2 T water
1 egg
1 cup chocolate chips
 
Mix all together until well blended.
Spray a 9 by 13 inch pan with non-stick spray and spread batter in pan.
Bake at 350 degrees for 20 minutes.
 
Filed Under: Brownies / Bars

Ranch Potato Salad

September 9, 2011 by
We’re still in our hot weather streak here and I still feel like making simple summer meals.
Especially since the craziness of school time has begun too.
This was an “emergency dinner” one night when I literally didn’t realize how close it was to dinner time until it was too late to prepare much. 
I had a bunch of potatoes in the pantry and some homemade ranch dressing in the fridge, so it kind of put itself together. My hubby doesn’t like potato salad usually, but even he liked this one. 
This would be exceptionally easy to adjust amount on, just remember one egg and slice of bacon per pound of potatoes, and 1 rib celery and 1 green onion for every 2 pounds.
Hope you’re enjoying the last of your summer too!
RANCH POTATO SALAD
4 lbs Russet potatoes
4 hard boiled eggs, peeled and sliced
3 ribs celery, chopped
3 green onions, thinly sliced
4 slices pepper bacon, cooked and chopped
1 T sugar
Ranch dressing to coat
Peel, chop, and boil potatoes until cooked but not mushy.
Cool, then toss with remaining ingredients.
Chill or serve immediately.
Related Posts Plugin for WordPress, Blogger...
Filed Under: Salad / Dressings, Side Dishes Tagged With: ,