Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Thu, 14 Jul 2016 16:23:29 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Crostini https://everykitchentellsastory.com/crostini/ https://everykitchentellsastory.com/crostini/#respond Tue, 31 May 2016 16:33:49 +0000 http://everykitchentellsastory.com/?p=1913

Sometimes it’s the simple things that get the most attention. I can’t explain why but my kids are bonkers for Crostini. The base is bread, olive oil, salt, and pepper. There are so many wonderful options for Crostini, but truthfully, sometimes basic Crostini is all my kids want. Seriously, as soon as I pull the

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crostinibefore

finalcrostini

Sometimes it’s the simple things that get the most attention. I can’t explain why but my kids are bonkers for Crostini. The base is bread, olive oil, salt, and pepper. There are so many wonderful options for Crostini, but truthfully, sometimes basic Crostini is all my kids want.

Seriously, as soon as I pull the sheet of Crostini from the oven, something really magical happens in my house. Video games and television shows are paused. Phone calls are wrapped up and text messaging comes to an abrupt halt. The kids descend on the kitchen as if there were some gravitational pull that leads directly to the tray of Crostini. True story: sometimes the Crostini never even hits the table if the kids get to it before dinner. I’ve turned around only to find an empty tray with a few crumbs. Truly, they love it.

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Crostini along side Lentil Soup and as an after school snack with White Bean Dip.

The options for Crostini are seasonal, creative, and endless. Adding a plate of Crostini to the dinner table is always a bonus and a mind blower of a party platter. If you are looking for the “fireworks moment” when people OOOH and AAAH, check out some of these amazing options. Click away and enjoy!

Artichoke and Bean Crostini (click here)

Grilled Peach, Ricotta & Pistachios Crostini (click here)

Herbed Chickpea Crostini (click here)

Pea Pesto Crostini (click here)

Pepper-Crusted Steak with Horseradish Cream (click here)

Smoked Salmon Crostini (click here)

Sun-Dried Tomato Jam Crostini (click here)

Tomato with Whipped Feta Crostini (click here)

Wild Mushroom Crostini (click here)

Zucchini Crostini with Ricotta and Mint (click here)

My recipe for Basic Crostini:

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Crostini
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • baguette (1/4 inch thick slices, sliced on the diagonal)
  • extra virgin olive oil
  • salt
  • pepper
  • option: add grated parmesan cheese
Instructions
  1. Preheat oven 400 degrees.
  2. Place bread on parchment lined half sheet pan.
  3. Drizzle bread with extra virgin olive oil
  4. Season with salt and pepper
  5. Bake 8 minutes or until lightly golden brown.

 

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]]> https://everykitchentellsastory.com/crostini/feed/ 0 1913 Potstickers https://everykitchentellsastory.com/potstickers/ https://everykitchentellsastory.com/potstickers/#respond Tue, 10 May 2016 16:39:26 +0000 http://everykitchentellsastory.com/?p=1891

I promise you can make potstickers. It’s one of those things that gets a big reaction from people (think fireworks sounds: oooh! aahhh!) and is so good. Once you master the art of folding dumplings and the cooking method, you are good to go. I’ve got step by step instructions with photos. You’ve got this!

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overviewpotsticker

I promise you can make potstickers. It’s one of those things that gets a big reaction from people (think fireworks sounds: oooh! aahhh!) and is so good. Once you master the art of folding dumplings and the cooking method, you are good to go. I’ve got step by step instructions with photos. You’ve got this!

Include the kids in making the potstickers. They can scoop the meat mixture, line the edge of the wrapper with water, or help fold them. Not only does it make the work go faster having a second pair of hands but some of our best conversations have happened sitting at the table filling and folding potstickers.

I tested a lot of potsticker recipes. I knew I had a winner when I left this version on the counter as an after school snack and the kids devoured them. Jake and Lily loved this recipe and I think your family will, too.

Enjoy!

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TOP LEFT: Place dollop of meat mixture on center of wrapper. Wet edge of wrapper with wet finger.
TOP RIGHT: Seal edges of wrapper creating half moon shape.
BOTTOM LEFT: Create small pleats or folds along edge of wrapper.
BOTTOM RIGHT: Stand dumpling seam side up on parchment lined baking sheet.

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Arrange dumplings in nonstick pan. Make sure they don’t touch or they will stick together.

potstickersheetpan
To freeze, place plastic wrapped parchment lined baking sheet in freezer. When frozen, store dumplings in plastic bag and label with date.

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Potstickers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: about 20 potstickers
 
Ingredients
  • ⅛ head napa cabbage, finely chopped.
  • ½ teaspoon kosher salt plus pinch for seasoning
  • ⅓ pound ground chicken (dark meat)
  • 1 Tablespoon fresh ginger, minced
  • 2 Tablespoons minced scallion
  • 1 small clove garlic, minced
  • 1 Tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • ½ egg, lightly beaten
  • pinch of pepper.
  • gyoza wrappers
  • vegetable oil
Instructions
  1. In a large bowl, toss cabbage with ½ teaspoons kosher salt. Set aside for 30 minutes.
  2. With clean kitchen towel, squeeze as much water out of cabbage as possible.
  3. Wipe bowl clean, place cabbage, chicken, ginger, scallions, and garlic. Combine.
  4. Whisk soy sauce, sesame oil, egg, pinch of salt and pepper. Mix into chicken mixture.
  5. Spoon a small dollop (about a teaspoon and a half) of meat mixture onto center of wrapper.
  6. Trace edge of the wrapper with wet finger to moisten.
  7. Fold wrapper in half and seal to create half moon shape.
  8. Form small pleats (4-6 per dumpling) across edge of wrapper.
  9. Place dumpling on parchment lined cookie sheet while you make the rest.
  10. Heat 2 Tablespoons oil in nonstick pan on medium heat.
  11. Place potstickers in pan. Make sure they don't touch or they will stick together.
  12. Pan fry potstickers for about 2 minutes or until bottom of dumplings are brown.
  13. Add 3 Tablespoons water to pan, cover with lid, and lower heat to low.
  14. Steam from the water cooks the potstickers. Cook until water evaporates. Remove Lid.
  15. For a crunchier bottom, allow to cook on medium heat another minute or so but careful not to burn.

 

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]]> https://everykitchentellsastory.com/potstickers/feed/ 0 1891 Individual 7 Layer Dip https://everykitchentellsastory.com/individual-7-layer-dip/ https://everykitchentellsastory.com/individual-7-layer-dip/#respond Tue, 03 May 2016 19:36:21 +0000 http://everykitchentellsastory.com/?p=1840

I blame my husband. When we started dating, we loved going to parties, huddling up together, watching the world go by. It had to be in one of these moments that he shared that there are two kinds of people at a party: double dippers and those who are repulsed by double dippers. (If you

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7 layer dip 4

I blame my husband. When we started dating, we loved going to parties, huddling up together, watching the world go by. It had to be in one of these moments that he shared that there are two kinds of people at a party: double dippers and those who are repulsed by double dippers. (If you don’t know, a double dipper is someone who dips a chip in a sauce, takes a bite, and dips the same chip in the sauce again.)

If you aren’t down with the double dip, it’s a total buffet buzzkill and something you just can’t un-see. Turns out, Doug and I were a match made in single dipper heaven.

Enter my Individual 7 Layer Dip. While I didn’t create the dish to avoid the dreaded double dip, it certainly is a bonus.

And if it’s true that we eat with our eyes first, you want food to look appealing. A platter of 7 Layer Dip looks beautiful when served; it’s festive and colorful. Unfortunately, the minute people start dipping, it soon looks like an unappetizing mess.

With Cinco de Mayo coming up, I thought I would offer up this classic party favorite served a new way. Each layer is bursting with flavor and addictively delicious. People go crazy for these eye catching single servings and I love the pop of color from the lime garnish.

If you are looking to up your Cinco de Mayo game, here are a few more favorites to get the party started:
Potato Tostadas
Chicken Taquitos
Chicken and Black Bean Enchiladas
Mexican Rice

Save Print
Individual 7 Layer Dip
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 1 can (16 ounces) refried beans
  • 1 Tablespoon taco seasoning
  • 1 cup sour cream
  • ½ lime
  • pinch of salt
  • 1 cup guacamole
  • 1 cup chunky salsa
  • shredded cheddar cheese
  • chopped tomato
  • thinly sliced green onion
  • 8 (9 ounce) clear plastic cups
  • 1 lime cut in wedges for garnish
  • tortilla chips
Instructions
  1. Reheat and stir refried beans. Mix in 1 Tablespoon taco seasoning.
  2. Squeeze ½ lime and add a pinch of salt to sour cream. Stir and adjust seasoning.
  3. To assemble, layer about 2 Tablespoons beans to bottom of cup.
  4. Add layer of about 2 Tablespoons guacamole.
  5. Add layer of about 2 Tablespoons sour cream mixture.
  6. Add layer of about 2 Tablespoons chunky salsa.
  7. Sprinkle shredded cheese on top.
  8. Add layer of chopped tomatoes and top with slice green onion.
  9. Garnish with chip and wedge of lime.
  10. Serve with chips and cut vegetables for dipping.
Notes
*measurements for layers are approximate depending on width of cup and desired thickness of layers.

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