Sweet and Sour Chicken

January 13, 2010 by

This is a great meal when you’re busy or when you’re having company over, because it bakes for an hour while you can be doing other things. But I mostly make it because my husband and I both love it!  Great with stir-fried veggies and rice.  I’ve tried a few variations on it, like adding pineapple chunks and bell peppers, but it’s so good just as is.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Recipe source: Mel’s Kitchen Cafe

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Sweet and Sour Chicken

Ingredients

    Chicken:
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil
    • Sauce:
  • ¾ cup sugar
  • 4 tablespoons ketchup
  • ½ cup vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Instructions

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

https://mystainedapron.com/sweet-and-sour-chicken/

Filed Under: Asian, Chicken / Turkey

Butterscotch Cashew Bars

January 13, 2010 by

I don’t usually care for butterscotch flavor. My dad LOVED warm butterscotch pudding and my mom made it for him quite regularly. So I was feeling a bit nostalgic when I smelled the topping cook.  And I while the recipe looked good enough to try, I wasn’t sure I would like them since I really disliked the butterscotch pudding my mom made from a mix.  And then I tasted them….

I LOVE this book, “The Sweeter Side of Amy’s Bread”.  You MUST buy THIS BOOK.  I absolutely LOVE everything in it. I’m pre-ordering the Their next one as well, which is coming out next month. I’ll show you why….look…

No, come closer…

Can you taste it? … Shortbread crust….caramely butterscotch topping soaked in….crisp cashews

Hey! Go make your own!  Don’t worry, there will be enough to share… unless you go hide in a closet  with the pan….

BUTTERSCOTCH CASHEW BARS

Crust:
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold unsalted butter
1 1/8 cups packed light brown sugar

Topping:
1 2/3 cups butterschotch chips (10 oz)
1/2 cup + 2 T light corn syrup
3 1/2 T unsalted butter
2 T water
1/4 tsp kosher salt
2 cups Cashew pieces, roasted and salted

Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.

Make crust. In a food processor with a metal blade, combine flour and salt.  Cut butter into cubes, and put half in with flour and pulse for a few seconds.  Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.  The dough will be a little crumbly but will almost form a ball.
If you don’t have a food processor-just use a pastry blender

Spread the crust evenly into prepared pan, patting gently and evenly. Don’t pack it down too much or the crust will become tough.  Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes.  Crust will be slightly browned and soft to the touch.  Allow to cool for several minutes. Leave the oven on.

Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.

Stir in cashew pieces and spread evenly over baked crust.  Try to spread to corners if possible, but it will spread a little in baking.
Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.

Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).

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Butterscotch Cashew Bars

Ingredients

    Crust:
  • 2 2/3 cups flour
  • 2 tsp kosher salt
  • 1 1/4 cups cold unsalted butter
  • 1 1/8 cups packed light brown sugar
    • Topping:
  • 1 2/3 cups butterscotch chips (10 oz)
  • 1/2 cup + 2 T light corn syrup
  • 3 1/2 T unsalted butter
  • 2 T water
  • 1/4 tsp kosher salt
  • 2 cups Cashew pieces, roasted and salted

Instructions

Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.

Make crust. In a food processor with a metal blade, combine flour and salt. Cut butter into cubes, and put half in with flour and pulse for a few seconds. Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. The dough will be a little crumbly but will almost form a ball.

If you don't have a food processor-just use a pastry blender

Spread the crust evenly into prepared pan, patting gently and evenly. Don't pack it down too much or the crust will become tough. Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes. Crust will be slightly browned and soft to the touch. Allow to cool for several minutes. Leave the oven on.

Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.

Stir in cashew pieces and spread evenly over baked crust. Try to spread to corners if possible, but it will spread a little in baking.

Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.

Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).

https://mystainedapron.com/butterscotch-cashew-bars/

Filed Under: Brownies / Bars, Tea time

Chicken Fried Steak

January 12, 2010 by

My sister-in-law is one great auntie.  We really love her.  She is a total sucker for our girls, and is a wonderful sister to her brother, (my hubby).  We like to have her over often for dinner, and the girls don’t mind getting to fight over her attention as well.  : )

One of her favorite dishes is chicken fried steak.  And it goes well with my mashed potatoes everyone loves. It also reminds me of my dad and childhood. It was a dish he loved and my mom loved to make him.  I hope you like it too! (And don’t forget the garlic seared onions and mushroom gravy!)
(And sorry for the blurry picture-just trust me-it’s good!)

CHICKEN FRIED STEAK

5 or 6 cube steaks (these are uber-tenderized steaks)
2 eggs
1 cup milk
2 cups flour
1 tsp paprika
1 tsp seasoned salt
1 tsp black pepper
oil for frying

Mix egg and milk in one bowl.  Mix flour and seasonings in another bowl.
Now heat some oil in a pan over medium high heat. (about 1/4 inch deep is plenty)
Dip steaks in flour mixture, then egg mixture, then flour mix again.
(For extra crunch, do another dip in each)
Cook in batches, don’t overcrowd the pan!
Flip when golden brown, it should take just a few minutes for each side.
I like to put cooked steaks on a cooling rack over a cookie sheet in the oven at a low temp while the next batch cooks or I finish the gravy and whatnot.
Enjoy!
As always, use the seasoning you like! Have some fun with them!

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Chicken Fried Steak

Ingredients

  • 5 or 6 cube steaks (these are uber-tenderized steaks)
  • 2 eggs
  • 1 cup milk
  • 2 cups flour
  • 1 tsp paprika
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • oil for frying

Instructions

Mix egg and milk in one bowl. Mix flour and seasonings in another bowl.

Now heat some oil in a pan over medium high heat. (about 1/4 inch deep is plenty)

Dip steaks in flour mixture, then egg mixture, then flour mix again.

(For extra crunch, do another dip in each)

Cook in batches, don't overcrowd the pan!

Flip when golden brown, it should take just a few minutes for each side.

I like to put cooked steaks on a cooling rack over a cookie sheet in the oven at a low temp while the next batch cooks or I finish the gravy and whatnot.

Enjoy!

As always, use the seasoning you like! Have some fun with them!

https://mystainedapron.com/chicken-fried-steak/

Filed Under: Beef

Deep Dish Apple Pie

January 8, 2010 by

Pie. This is one of those things EVERYONE should know how to make. I am totally shocked when I see on BAKING blogs…BAKING blogs, that they use pre-made pie crust. This is such a simple skill to learn.  In fact when I went to a vocational school part-time during high school to study culinary arts. One day myself and another student (a fellow country girl) were making piecrusts and our chef instructor casually said he could never make piecrust right. ???? (Insert shock and amazement) I promise- you CAN do this. It is so simple. And imagine how special your friends and family will feel when presented with a homemade pie? This pie crust is so simple. You can make a bunch up and store in the freezer in ziplocks. When you need one, just set on the counter for a little to partially thaw, then roll out as usual.

Here we go, step by step: 

 DEEP DISH CINNAMON APPLE PIE

PIECRUST:
1 cup unsalted butter, cold & cut into cubes (If you use margarine instead-omit the salt)
2 1/4 cups flour
1 tsp salt
8-10 T ice water

Put butter, flour, & salt in a food processor* and pulse lightly until resembles wet sand.

Add the water, 1 T at a time, pulsing briefly after each addition of water.

Keep adding water just until the dough begins to gather in larger clumps.
Turn dough out and divide in half. If it seems overly sticky, just dust with some flour.
If using right away, wrap in saran wrap and put in fridge for at least 30 minutes. If storing for later, store in a ziplock in the freezer.
Now, after chilling, I like to roll out on a large flexible cutting mat lined with plastic wrap. Lightly flour surface, and top of dough disc.

Roll out, working from the center and rolling to the outside, rotating the mat as you go. Dust lightly with flour if sticking.
Now transfer to pie pan either by folding into quarters or roll onto rolling pin and rolling off into pie pan.
*If you don’t have a food processor, just use a pastry cutter to cut butter in, then a fork to toss water with dough.

PIE FILLING
10 cups apples, cored & peeled & cut into wedges
3/4 cup sugar (plus more for sprinkling)
4 T flour
2 T cinnamon
1 tsp cloves
2 T lemon juice
2 T butter
Egg wash (1 egg yolk mixed with 1 T cream)**

Prepare apples & drizzle with lemon juice.
Mix sugar, flour, & spices in a bowl, then mix into apples.
Pour into piecrust lined pie pan
Dot with butter.

Roll out second disc of dough the same as first, then place on top.
Using a knife or scissors, trim the edges. (I like a little overhang though)
Press the two crusts together, going all the way around pie.
Now fold under, and you can use your fingers to crimp the edge if desired, or if it’s tricky for you, you can also press a fork around edge to give it a design.
Cut 4 slits in top of pie and if desired, use crust scraps to cut out little shapes and place on pie.
Brush with egg wash and sprinkle with a couple spoons of granulated sugar.

Bake at 375 degrees for about 55 minutes or until golden brown. Let cool to room temperature, and serve with vanilla ice cream, of course.
**OR brush with a beaten egg white for a shiny crust, can also sprinkle with sugar
OR just brush with milk, or just cream or 1 egg white mixed with 1 T water, Then the sugar.
(Egg wash gives a golden brown appearance)

Now, that wasn’t hard, was it?

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Deep Dish Apple Pie

Ingredients

    PIECRUST:
  • 1 cup unsalted butter, cold & cut into cubes (If you use margarine instead-omit the salt)
  • 2 1/4 cups flour
  • 1 tsp salt
  • 8-10 T ice water
    • PIE FILLING
  • 10 cups apples, cored & peeled & cut into wedges
  • 3/4 cup sugar (plus more for sprinkling)
  • 4 T flour
  • 2 T cinnamon
  • 1 tsp cloves
  • 2 T lemon juice
  • 2 T butter
  • Egg wash (1 egg yolk mixed with 1 T cream)**

Instructions

MAKE THE PIECRUST:

Put butter, flour, & salt in a food processor* and pulse lightly until resembles wet sand.

Add the water, 1 T at a time, pulsing briefly after each addition of water.

Keep adding water just until the dough begins to gather in larger clumps.

Turn dough out and divide in half. If it seems overly sticky, just dust with some flour.

If using right away, wrap in saran wrap and put in fridge for at least 30 minutes. If storing for later, store in a ziplock in the freezer.

Now, after chilling, I like to roll out on a large flexible cutting mat lined with plastic wrap. Lightly flour surface, and top of dough disc.

Roll out, working from the center and rolling to the outside, rotating the mat as you go. Dust lightly with flour if sticking.

Now transfer to pie pan either by folding into quarters or roll onto rolling pin and rolling off into pie pan.

*If you don't have a food processor, just use a pastry cutter to cut butter in, then a fork to toss water with dough.
MAKE THE PIE FILLING

Prepare apples & drizzle with lemon juice.

Mix sugar, flour, & spices in a bowl, then mix into apples.

Pour into piecrust lined pie pan

Dot with butter.

Roll out second disc of dough the same as first, then place on top.

Using a knife or scissors, trim the edges. (I like a little overhang though)

Press the two crusts together, going all the way around pie.

Now fold under, and you can use your fingers to crimp the edge if desired, or if it's tricky for you, you can also press a fork around edge to give it a design.

Cut 4 slits in top of pie and if desired, use crust scraps to cut out little shapes and place on pie.

Brush with egg wash and sprinkle with a couple spoons of granulated sugar.

Bake at 375 degrees for about 55 minutes or until golden brown. Let cool to room temperature, and serve with vanilla ice cream, of course.

**OR brush with a beaten egg white for a shiny crust, can also sprinkle with sugar

OR just brush with milk, or just cream or 1 egg white mixed with 1 T water, Then the sugar.

(Egg wash gives a golden brown appearance)

https://mystainedapron.com/deep-dish-apple-pie/

Filed Under: Holiday Recipes, Pie

Crock Pot Turkey (or Chicken)

January 8, 2010 by

This is so easy AND good. Two things I love.  I used a bone-in Turkey breast, but this is wonderful to do with a whole chicken as well. and you can rest the bird on thick slices of onion just like I do when I roast poultry, but the turkey breast wouldn’t have fit.


CROCK-POT TURKEY (OR CHICKEN)

Bone-in turkey breast or whole chicken (up to 6 lbs or so)
3 T no-salt seasoning
1 T kosher salt
2 lemons

Rinse your bird inside & out and pat dry with paper towels.
Mix salt & seasoning and rub all over bird, inside and out.
Pierce lemons with sharp knife all over and put inside the cavity.

Place in crock-pot and put on low for about 8 hours. If you have less time, you could probably put on high for about 4 or 5 hours.

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Crock Pot Turkey (or Chicken)

Ingredients

  • Bone-in turkey breast or whole chicken (up to 6 lbs or so)
  • 3 T no-salt seasoning
  • 1 T kosher salt
  • 2 lemons

Instructions

Rinse your bird inside & out and pat dry with paper towels.

Mix salt & seasoning and rub all over bird, inside and out.

Pierce lemons with sharp knife all over and put inside the cavity.

Place in crock-pot and put on low for about 8 hours. If you have less time, you could probably put on high for about 4 or 5 hours.

https://mystainedapron.com/crock-pot-turkey-or-chicken/

Filed Under: Chicken / Turkey, Slow Cooker

Magical Mash

January 6, 2010 by

So, I make this dish probably 3 out of every 4 sundays a month.  It may not look like anything super-special, but my family can’t seem to get enough of it!  These mashed potatoes don’t require gravy, they can stand on their own! And until now, this has been my secret recipe…. so consider yourselves lucky! : )

MAGICAL MASH

5 lbs russet potatoes
1/4 cup butter
8 oz cream cheese
2 T chicken base
1/2 cup ranch dressing
1/4 cup milk
2 T Johny’s Garlic Seasoning

Wash, peel and boil until fork-tender.

Drain, and add the rest of ingredients. Mix until well combined and mashed. Alternatively, you can use a potato ricer on the potatoes and then add the rest of the ingredients. Yummy!

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Magical Mash

Ingredients

  • 5 lbs russet potatoes
  • 1/4 cup butter
  • 8 oz cream cheese
  • 2 T chicken base
  • 1/2 cup ranch dressing
  • 1/4 cup milk
  • 2 T Johny's Garlic Seasoning

Instructions

Wash, peel and boil until fork-tender.

Drain, and add the rest of ingredients. Mix until well combined and mashed. Alternatively, you can use a potato ricer on the potatoes and then add the rest of the ingredients. Yummy!

https://mystainedapron.com/magical-mash/

Filed Under: Holiday Recipes, Side Dishes

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.

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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

Peanut Butter Chocolate Shake

January 6, 2010 by

I first found this recipe on http://www.everdayfoodstorage.net/ I adjusted the amounts a bit, and we like it without the banana as well.  This is one of my oldest daughter’s favorite treats (and we don’t mind it either!) Great food storage recipe as well.  We keep plenty of PB, nesquick, and dry milk around.

PB CHOCOLATE SHAKE

3/4 cup water
1/2 cup nonfat non-instant dry milk
1/3 cup Nesquick (or equivalent)
2 cups Ice
2 spoons peanut butter
1 banana (optional)

Layer in blender and blend until thoroughly mixed.

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Peanut Butter Chocolate Shake

Ingredients

  • 3/4 cup water
  • 1/2 cup nonfat non-instant dry milk
  • 1/3 cup Nesquick (or equivalent)
  • 2 cups Ice
  • 2 spoons peanut butter
  • 1 banana (optional)

Instructions

Layer in blender and blend until thoroughly mixed.

https://mystainedapron.com/peanut-butter-chocolate-shake/

Filed Under: Drinks

Old Fashioned Sugar Cookies

January 4, 2010 by

 

OLD-FASHIONED SUGAR COOKIES

1 cup butter, at room temp
1/2 cup confectioner’s sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 1/2 cups all purpose flour
1 cup coarse white or colored sugar

In a large bowl, beat the butter, margarine, and sugars with an electric mixer until light and fluffy.
Beat in the egg, vanilla, baking powder, and salt.  Beat in the flour at low speed.

Roll pieces of dough into 1 inch balls.  Roll to coat well in the coarse sugar, then place about 2 inches apart on greased cookie sheets. Use the bottom of a glass to flatten each cookie into a 2 inch round.

Bake for about 10 minutes, or until golden. Transfer to wire racks to cool completely.
Makes about 3 1/2 dozen cookies.

SUGAR POLKA-DOTS
Now, you know I can’t just leave things alone. So before baking, press M & M’s or Reese’s Pieces into the top of each cookie, otherwise following the directions.  And if your autistic and like to see how many little rows of M & M’s into the top of each cookie because your favorite number is 20, that’s okay too. Have a little fun!

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Old Fashioned Sugar Cookies

Ingredients

  • 1 cup butter, at room temp
  • 1/2 cup confectioner's sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup coarse white or colored sugar

Instructions

In a large bowl, beat the butter, margarine, and sugars with an electric mixer until light and fluffy.

Beat in the egg, vanilla, baking powder, and salt.  Beat in the flour at low speed.

Roll pieces of dough into 1 inch balls.  Roll to coat well in the coarse sugar, then place about 2 inches apart on greased cookie sheets. Use the bottom of a glass to flatten each cookie into a 2 inch round.

Bake for about 10 minutes, or until golden. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

SUGAR POLKA-DOTS

Now, you know I can't just leave things alone. So before baking, press M & M's or Reese's Pieces into the top of each cookie, otherwise following the directions.  And if your autistic and like to see how many little rows of M & M's into the top of each cookie because your favorite number is 20, that's okay too. Have a little fun!

https://mystainedapron.com/old-fashioned-sugar-cookies/

Filed Under: Cookies

Salsa

January 4, 2010 by

My salsa is easy and quick. We don’t like it spicy, but if you do, just add some jalapenos.

SALSA
8 Roma tomatoes, chopped
1/2 to 1 whole white onion, chopped (depending on preference)
4 cloves garlic, minced
Dash lemon or lime juice
salt & pepper to taste
1 bunch cilantro, chopped

Mix all together. This is actually called Pico de Gallo. Now, this is good for lots of things. But my hubby likes his salsa less chunky. So I go to it with my stick blender and make what I call Salsa Soup : )

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Salsa

Ingredients

  • 8 Roma tomatoes, chopped
  • 1/2 to 1 whole white onion, chopped (depending on preference)
  • 4 cloves garlic, minced
  • Dash lemon or lime juice
  • salt & pepper to taste
  • 1 bunch cilantro, chopped

Instructions

Mix all together. This is actually called Pico de Gallo. Now, this is good for lots of things. But my hubby likes his salsa less chunky. So I go to it with my stick blender and make what I call Salsa Soup : )

https://mystainedapron.com/salsa/

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Filed Under: Appetizers / Dips / Snacks, Mexican