Tuesday, May 31, 2011

Guest Blogger Angie - Scallop & Bok Choy Stir Fry!

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Angie from Entertaining Life Daily and City Nom Noms! She's sharing a recipe for Scallop & Bok Choy Stir Fry!

6 oz. linguine, cooked al dente with liquid reserved
a few pan swirls of vegetable oil, about 2 tbls.
large white onion, roughly chopped
6 oz. mushrooms (any variety, we used shitake from our CSA)
3 oz. bok choy, stems removed and cleaned
1/2 lb scallops, cleaned and dried
2-3 tbls. red curry paste
1/4 c. peanut butter (chunky or regular)
2-3 tbls. soy sauce
1-2 tbl srirachi (depends on your spice level)
lime as garnish (optional)

1. While the pasta cooks in salted water, heat the vegetable oil in a skillet or wok. Saute the onion (garlic would work great here too, but I didn't have any on hand) for 3 minutes or until softened.
2. Season the scallops with salt and pepper and add to the wok, tossing to cook with the onions for approximately 5 minutes. Add the mushrooms and continue to saute for another minute.
3. Add the curry paste, peanut butter, soy sauce and srirachi, stirring to combine into a sauce for the scallop and vegetable mixture.
4. Drain the pasta, adding some of the reserved liquid to the wok as needed to create a consistency that you are looking for with your sauce.
5. Add the bok choy - saute until wilted, a minute or two. Add the pasta and mix well.
6. Serve with a lime garnish!


About Angie
I am a Wisconsin girl who returned to the Midwest after attending college in the Northeast, hungry for life and adventure. With my hubs by my side, we are self-proclaimed foodies who have found a passion for cooking, entertaining and eating our way through the city we live in (Indianapolis) and the cities we visit. An event and meeting planner by day, I scour the city and my pantry at night wondering what my taste buds will want next. My favorite hobby is cooking with hubs or eating at a new restaurant with friends and family. Cooking is an adventure, entertainment and my creative outlet - thank you to Messy Aprons for thinking of me as a guest blogger!

Wednesday, May 25, 2011

Guest Blogger Steak San Marco

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Stephanie and her Steak San Marco recipe! Be sure and check out Stephanie’s blog for more recipes and a glimpse at her kitchen & bathroom redo.

Steak San Marco is similar to beef tips and rice but with a tomato base, which really lightens up the hearty dish for the warmer months. It's also a hands-off dish, so you can go for a walk or relax while the dish simmers.

Steak San Marco

2 lbs. cubed steak, 1 inch cubes
1 envelope Lipton Onion Soup Mix
1 (1 lb.) can Italian peeled tomatoes
1 tsp. oregano
ground pepper
garlic powder
2 tbsp. vegetable oil
2 tbsp. red wine vinegar

1. In a large skillet, arrange meat and cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Stir to combine.
2. Simmer, covered, for 1 1/2 hours or until the meat is tender.
3. Serve over rice.

About Stephanie
I'm a former journalist turned marketer of concrete. I still type a lot. Other than that, I'm married to an oilman, the owner of a mini-schnauzer named Baxter and a lab named Lacy, chef to anyone with an appetite and a connoisseur of $10 wines.
My husband, Ty, and I have been married less than a year. We're newlyweds navigating a new life together.

Wednesday, May 18, 2011

Feature Your Recipes on Messy Aprons!

Messy Aprons wants to feature your recipe! Everyone has a favorite dish, a special family recipe, or even just something you came up with on your own.

We’ll feature everyone who wants to participate. Leave us a comment on what you would like to post and a way for me to get in touch with you and we’ll work out the details from there!

Don’t be shy…

We’re looking forward to getting a glimpse of your kitchens!

{PS – you don’t have to be a blogger to participate. Simply follow the commenting instructions above and I’ll be in touch!}

Tuesday, May 10, 2011

White Queso {Restaurant Style}

After years of wasting money on store bought white queso, I have finally found a close to legit white queso recipe! It makes a ton, so try it out at your next party.

1 lb white American cheese (found at the deli counter)
1 to 1-1/2 cups half and half
1/4 cup finely diced white onion
2 Tablespoons butter
2 cans chopped green chiles

In a small frypan saute the onion in the butter until translucent. In the microwave or on top of a double boiler, melt the cheese with the half and half. You can judge how much to use on how thick or thin you like it. Add the onion and chiles and stir until all incorporated. Serve with tortilla chips.

Printer Friendly Version

Monday, May 2, 2011

Fried Green Beans & Japanese Ranch

I wanted to re-create the fried green beans from PF Chang's so I found this recipe online. These taste good, don't get me wrong; however, they are not like PF Chang's. If anyone has the recipe, please share!

Fried Green Beans {Printer Friendly Version}
-Peanut oil, for frying
-1 cup beer
-1 cup all-purpose flour
-2 teaspoons salt, plus more for seasoning
-1/2 teaspoon ground black pepper, plus more for seasoning
-1 pound green beans, ends trimmed

1. Preheat oil to 375 degrees F.
2. Whisk the beer, flour, salt and pepper until smooth.
3. Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.


The sauce is called 'Japanese Ranch' and it is a knock-off the Benihana's white sauce. This was really close to authentic.

Japanese Ranch {Printer Friendly Version}
-1 ¼ cup Hellman's mayo
-¼ cup water
-1 tsp tomato paste
-1 tbs melted butter
-½ tsp garlic powder
-1 tsp sugar
-¼ tsp paprika
-dash of cayenne

1. Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
2. The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.