Bolognese

August 30, 2010 by
 
This is probably my husband’s favorite dish that I make.  He seriously makes a fool out of himself when I serve this.  And I love every second of it. : )  There is nothing like seeing your family savor every bite of a meal.  Happy and content.  I make a big batch of this so I have it on hand in the freezer when needed for a seriously good quick dinner.   And I know with school starting back up, many of you are looking for some extra satisfying dinners with minimal effort. 
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that!  At the bottom I’m including directions for a small batch as well.  Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place.  I don’t think you miss it at all.
 
 
Saute onions, carrots, and garlic in the olive oil.  You can finely dice them or puree them in a food processor to make a smooth paste.  Let cook and soften while you cook meat.
In another pan, brown meat in batches, then add the vegetables.
Add tomato paste and incorporate well.
Add chicken stock, then crushed tomatoes.
Simmer on stove for 1 to 3 hours.  Add salt and pepper to taste. (If making for the freezer I under season and season more so when heating to serve.
I then separate into 7 freezer-safe quart containers.  Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference.
Toss with noodles. Sprinkle on some fresh basil if desired.
Filed Under: Freezer, Pasta, Sauces / Condiments Tagged With: , ,

Creamy Chicken Chili

August 27, 2010 by
 
This is another of those recipes I scribbled on a scrap of paper- who knows where it originated from.  If I had known I was going to have a food blog I would have kept track better!  I altered it a few times, and we really like this easy, hearty, satisfying dish. 
 
CREAMY CHICKEN CHILI
 
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 T oil
2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)
   Or cooked dry beans
1 can (14 1/2 oz) chicken broth
1/2 diced red bell pepper (more if you like)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp dried chipotle chili pepper
1/2 cup sour cream
1/4 cup whipping cream
Fresh cilantro, for serving, optional
 
Heat oil in a large pan, then add chicken, onion, and garlic powder.
Cook until chicken is cooked through.
Add beans, broth, pepper, and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Take off heat and add sour cream and whipping cream.
Garnish with cilantro if desired.
Serve in bread bowls or with tortilla chips.
Makes about 6 servings.
 
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Chocolate Idiot Cake

August 25, 2010 by
 
Remember that amazingly versatile strawberry sauce recipe I shared with you?  Well here is a perfect pairing for it.  Fresh and sweet meets rich and deep chocolate flavor. Can it get any better?  And this is a perfect dish to make for company since a little slice goes a long way, so you can feed alot with this recipe.  But then again, I’m sure you’ll find a way to eat through it without much help : )
I used a bittersweet chocolate and the flavor was really spectacular.  We each savored a tiny slice and were very happy and satisfied.  But I think it would still be quite good even if you only have semisweet chocolate chips on hand.
 
CHOCOLATE IDIOT CAKE
Recipe adapted very slightly from David Lebovitz
 
 
10 oz bittersweet or semisweet chocolate, chopped (about 1 1/2 cups)
7 oz butter (1 3/4 sticks)
5 large eggs, at room temp
1 cup sugar
 
 
Melt the chocolate and butter in the microwave at 50% power, stirring every minute or two until melted.
Stir until smooth.
 

Whisk the eggs and sugar together in a bowl.

Whisk the chocolate mixture in until smooth.
 
Butter a 9 inch springform pan and dust with cocoa powder.
Pour batter into pan.
 
 
Cover pan snugly with foil, then sit inside a larger roasting pan.
Add hot water to roasting pan to come up about halfway on the springform pan.
Bake at 350 degrees for about 1 hour 30 minutes.
(It’s done when it feels just set, like quivering chocolate pudding.)
Lift cake pan out and remove foil.  Let cool completely on a cooling rack.
Serve in small wedges at room temperature with ice cream, whipped cream, or strawberry sauce.
Leftovers can be wrapped and chilled in the fridge for 3 to 5 days.
Filed Under: Cake / Cake Pops

Ham and Swiss Rolls

August 23, 2010 by
 
These were seriously good.  Like I can’t believe how many my husband ate good.  And they came with the extra bonus of being super easy as well.  Great for those busy days getting ready for school! Or homeschooling, in my case.  Which can I just say, is keeping me REALLY busy!  But I wouldn’t have it any other way.   Whatever you’re doing these last days of summer, make sure to fit these onto your menu.
 
HAM AND SWISS ROLLS
Recipe slightly adapted from Annie’s Eats
 
12 dinner rolls
1 to 2 lbs ham (depends on how much meat you like in yours)
12 slices swiss cheese
mayonnaise
 
Sauce:
1 T yellow mustard
6 T butter, melted
2 tsp dried minced onion
1/2 tsp Worcestershire
poppy seeds, for sprinkling
 
Cut rolls in half, spread a little mayo on the inside of all the rolls.
Fill rolls with ham, then cheese, then top of roll.
Put all together on a baking sheet.
Whisk all the sauce ingredients except the poppy seeds together in a bowl and drizzle over the rolls.
Sprinkle with poppy seeds.
Cover with foil and bake at 350 degrees for 10 minutes.
Remove foil, bake 5 more minutes.
Serve warm.
 
Filed Under: Sandwiches / Wraps Tagged With: , , ,

Strawberry Sauce

August 20, 2010 by
 
YUM.   I really love berries.  Maybe it’s the Pacific Northwest in me, but I can make a million and one things with berries and love them all.  I wanted to make a simple strawberry sauce recipe that more berries than anything else, that I could make with frozen berries in the off season. 
 
This can used on anything from french toast, waffles, pancakes, in lemonade or limeade, with a lemon lime soda, drizzled on ice cream, cheesecake, crepes, banana splits, angel food cake, pound cake, with a rich chocolate brownie… What CAN’T you put this on?! 
I make no claims as to how long it keeps in the fridge (especially since we used ours up fairly quickly) But it should keep for a couple of weeks I’m guessing.  You could also freeze it to have on hand as well.
 
 
STRAWBERRY SAUCE
Recipe by My Stained Apron
 
3 cups strawberries, fresh or frozen
1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
1/4 cup water
1 T vanilla
1 tsp vanilla extract
 
Put the berries, sugar, and water in a pot and bring to a boil.
Boil for about 5 minutes, or until berries are soft and break down easily.
Remove from heat, add vanilla and lemon juice.
Let cool slightly and puree in blender.
Store in the fridge.
 
 
Filed Under: Sauces / Condiments Tagged With: ,

Giveaway Winner!

August 20, 2010 by
And the winner of the CSN Stores giveaway is… (with a little help from Lucy Goose)
Drumroll please….
Comment number TWO!
Kristy said…
I am excited for you having a giveaway. Thank you for all the yummy recipes too.
Congrats Kristy!  Have fun spending your gift at CSN Stores. 
And thanks everyone for the great feedback on the site- I’m so glad I can help others get cookin!
Filed Under: Giveaways / Reviews

Easy Oven Ribs

August 18, 2010 by
Did you all enter the giveaway? Make sure to leave a comment here to enter the giveaway, before midnight tonight. Good luck!
Okay, yes, I’m calling these “oven ribs” even though I finish them on the grill.  Because usually ribs are cooked for hours and hours on the grill- not someone very reasonable for me to do with young kids.  You can use the grill to finish them, or a grill pan, if neither are available to you, I would use a hot pan to at least sear some BBQ sauce on them.  These go wonderfully with a platter of fresh corn on the cob and some (Not So) Dirty Rice.  Double yum!
EASY OVEN RIBS
Recipe by My Stained Apron
2 slabs Beef ribs (about 8-10 lbs total) (could also use pork)
1/4 cup paprika
2 T onion powder
2 T garlic powder
2 T sugar
2 cups apple juice
BBQ Sauce
Start by pulling the membrane off the underside of the ribs.
Cut ribs into sections of 3 to 4 ribs.
Combine the paprika, onion powder, garlic powder, and sugar.
Rub spice mixture on ribs, coating well.
Lay out in a large roasting pan or split between 2 pans (I used 9″ by 13″ pans)
Pour apple juice over ribs.
Bake at 300 degrees for 2 to 3 hours, until meat easily comes off the bone.
Grill about 10 minutes, (grill pan is okay too), baste with BBQ sauce, turn, then baste and grill a few more minutes.
Print
Easy Oven Ribs

Ingredients

  • 2 slabs Beef ribs (about 8-10 lbs total) (could also use pork)
  • 1/4 cup paprika
  • 2 T onion powder
  • 2 T garlic powder
  • 2 T sugar
  • 2 cups apple juice
  • BBQ Sauce

Instructions

2 slabs Beef ribs (about 8-10 lbs total) (could also use pork)

1/4 cup paprika

2 T onion powder

2 T garlic powder

2 T sugar

2 cups apple juice

BBQ Sauce

Start by pulling the membrane off the underside of the ribs.

Cut ribs into sections of 3 to 4 ribs.

Combine the paprika, onion powder, garlic powder, and sugar.

Rub spice mixture on ribs, coating well.

Lay out in a large roasting pan or split between 2 pans (I used 9" by 13" pans)

Pour apple juice over ribs.

Bake at 300 degrees for 2 to 3 hours, until meat easily comes off the bone.

Grill about 10 minutes, (grill pan is okay too), baste with BBQ sauce, turn, then baste and grill a few more minutes.

https://mystainedapron.com/easy-oven-ribs/

Filed Under: Beef

(Not So) Dirty Rice, and a GIVEAWAY!

August 16, 2010 by
CSN Stores has given me a $25 Gift Certificate to give to a lucky reader! Seriousely, if you can’t find something to buy over there, you never will!  They have over 200 online stores where you can find everything from cookware to cribs to dining room sets and dog beds.
To enter, all you have to do is leave a comment by midnight Wednesday August 18th. Winner will be announced on Friday morning. Just be sure to leave me your email address so I have a way to get it to you. Good luck! Now, on to the recipe!
 
This picture doesn’t do this rice dish justice. We really love it. I had wanted to try making dirty rice, but it usually contains ingredients I don’t usually use, so I made my own recipe up omiting them.. hence “Not So Dirty Rice”. I took some of the ideas from a few recipes and played around with it for a bit to get it just how we like it now. And if you like it spicier, you could add some chopped peppers as well.
 
(NOT SO) DIRTY RICE
Recipe by My Stained Apron
 
2 cups long grain white rice, cooked in chicken stock instead of water
(I use a rice cooker-use your favorite method)
1 cup chicken stock
1 T oil
1 pound Italian Sausage, mild or hot, we prefer mild
3 cloves minced garlic
1 large onion, chopped
3 stalks celery, chopped
2 T dried parsley or 1/4 cup chopped fresh parsley
salt and pepper to taste
Dash Worcestershire sauce
 
In a large skillet, heat the oil and add the sausage.
Brown well, then add the garlic, onion, celery, and onion.  Cook until softened, about 5 minutes. 
Add chicken stock and Worcestershire, stir in and cook for a couple minutes.
Add the parsley and season with salt and pepper.
 
 
Filed Under: Giveaways / Reviews, Side Dishes Tagged With: ,

Calico Macaroni Salad

August 13, 2010 by
 
First things first, next week I’m having my first GIVEAWAY! Hooray! So make sure you stay tuned and enter!  Now, on to the recipe!
 
This recipe comes from my grandmother.  When my mother was a child she was with her at a church picnic and someone brought this salad.  My grandmother really liked it and got the recipe, and has made it ever since.  It’s the only macaroni salad I ever ate growing up, since my mother really liked it too.  I hadn’t made it in a long time, and it was so good to have again.  Usually the recipe uses pimentos, but I didn’t have any, so I improvised with bell peppers and we really liked it.  Try it either way, I think you’ll like it!  And the paprika is essential to this dish in my opinion, but then again I LOVE paprika. : )
 
CALICO MACARONI SALAD
Recipe by My Stained Apron
 
 
3 cups uncooked macaroni noodles
1 cup diced red onion
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced cheddar cheese
1 cup diced cucumber (I prefer English)
1 1/4 cup mayonnaise
2 T sugar
pinch salt
pinch black pepper
paprika, for serving
 
Cook noodles according to package directions.
Rinse and cool.  Mix mayo with sugar, salt, and pepper. 
Stir in cheese and vegetables.
If desired, stir in paprika or sprinkle on top.
VARIATION: In place of bell peppers, add 1 large jar of drained pimentos.
Filed Under: Pasta, Salad / Dressings

Roasted Garlic Butter

August 11, 2010 by
I’m apologizing in advance.  But I do have to say this- you have been warned.  While this may be a little addictive, you should plan on making this when you aren’t alone so you’ll be forced to share.  You probably have figured out by now that I really LOVE garlic.  I’m always adding it to recipes and finding new uses for it.  I love to buy a big bag of garlic and roast it, then freeze it in pouches to have on hand for easy appetizers or to add in to recipes.  Now, enough talking, go make it!
ROASTED GARLIC BUTTER
Recipe by My Stained Apron
1/2 cup unsalted butter
1/2 cup roasted garlic, mashed
1/2 cup grated parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
Mix everything together, serve with sliced baguettes.
Print
Roasted Garlic Butter

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup roasted garlic, mashed
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to taste

Instructions

Mix everything together, serve with sliced baguettes.

https://mystainedapron.com/roasted-garlic-butter/



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Filed Under: Appetizers / Dips / Snacks