Friday, June 26, 2015

Strawberry Daquiri

I took a recent trip to Cabo with some of my closest gal pals as sort of a last hoorah with the ladies before I become a mommy. You can check out pics from my trip on Instagram. We had all our favorite groceries to cook amazing meals, the girls had all their favorite beer and margarita mixes but we found it incredibly hard to find a mixer for strawberry daquiri's to have on hand at the house when the inevitable craving came on - sans alcohol for me on board and all!  As you can guess...that didn't stop me!  I grabbed some frozen strawberries, my favorite citrus fruits, sprite and simple syrup and we had all we needed to get the lazy-pool-lounging party started! (Clearly I run with a rowdy crowd!)  I started making these when I was a kid, the grown-ups would make margaritas while we were in Mexico, but since I'm not a big lemon-lime fan....I decided I could whip up some virgin daquiri's for me and my sister. I played around until I got just the right combo for the perfect daquiri....little did I know that someday I could add rum and it would REALLY rock my world!  Once the daquiri's started flowing for me and the girls in Cabo....Margarita's were a thing of the past. Let me know what you think!

The Goods:
2 cups frozen strawberries
2 cups of ice
3-4 oz rum
1/4 cup simple syrup
1/2 cup Sprite
1/4 cup orange juice
Juice of 1/2 lemon
Juice of 1/2 lime

Put all ingredients in a good blender and blend until smooth. Makes 2-3 drinks. 

Feel free to make it your own! If you like them super sweet, add more simple syrup. If you like them thinner, add some extra Sprite. Thicker? Add more ice or frozen strawberries. If you don't have simple syrup on hand....make your own with the below recipe:

Simple Syrup:
1 cup white sugar 
1 cup water

Bring to a boil and stir until sugar is completely dissolved. Allow to cool completely before use. This recipe makes a little over a cup of simple syrup.

Tuesday, April 14, 2015

Bananas Foster Pancakes - A GAC Exclusive

This is one of my favorite indulgent breakfasts. It combines one of my favorite breakfast foods, pancakes with one of my all time favorite desserts, Bananas Foster. If you haven't ordered Bananas Foster at a restaurant, go ahead and put it on your foodie bucket list because it is a must! Bananas sauteed in brown sugar, butter and rum. They light the mixture on fire, which is always fun, and serve it over vanilla ice cream. Sounds like the perfect topping for pancakes too, huh?

Click the GAC Logo below to check out the recipe for this dish and many more on my "Krystal Keith in the Kitchen" blog series:

Wednesday, February 11, 2015

Pork Gyoza with Dipping Sauce

I've missed y'all!  I took somewhat of a hiatus in January but I assure you, good things are coming your way for Febrary......Starting with the pinkest, loviest, heartiest (yes heartiest), most glitter-bombed day of the year, Valentine's Day!

Kick off your special Valentine's meal with something different this year! The hubby and I almost always go Asian for our Valentine's Day dinner and we almost always start our dinner with pork gyoza. This year I want to cook and have a low-key night at home but I thought it would be nice to stick to tradition, even at home. I have asked many questions at our favorite sushi and Asian hotspots to understand what is in gyoza and how they are cooked so that they have a little crispy browning but stay so soft and moist at the same time. Taking all of that information, I played around at home until I came up with my own version of pork gyoza.  The gyoza dumpling was actually the easy part believe it or not. The sauce was the hard part. I had to play around a bit until I got the right combination of flavors but I think I nailed it and it is hubby approved as well. I know it has quite a few steps but it really isn't too time consuming and you get into a quick groove. Start to finish in 25-30 mins once you get the hang of it. I know that y'all are going to love this fun little appetizer.

1 lb lean ground pork
2 1/2 cups Napa cabbage, finely chopped (only use the leafy part)
3 scallions, chopped
1 Tbsp fresh grated ginger
1/2 tsp salt
1 -12oz package of wonton wrappers  (Round shaped ones if you can find them)
2 egg whites
Small bowl of warm water
Additional water for cooking

Dipping Sauce:
2 Tbsp soy
1 Tbsp rice vinegar
1 Tbsp scallions, chopped
3/4 tsp sesame oil
1/2 tsp ginger

Combine the ingredients for the sauce; set aside. In a large mixing bowl combine the pork, cabbage, scallions, and ginger. To really incorporate all the ingredients you've gotta get your hands dirty! If you found the round wonton wrappers, yay for're job is just a little bit easier! If all you could find is the square wonton wrappers, no big deal, just grab a round cookie cutter that is about 3.25 inches in diameter and cut 5 at a time as you begin to construct your gyoza.

With the bowl of warm water on hand, begin to construct:

Here is the overall process but don't worry, I'll break it down step-by-step below.

First, place approximately 1/2 Tablespoon in the center of a wrapper. Then, brush some warm water along the edge of the wrapper and fold the wrapper in half pressing firmly from the center outward to push out air bubbles.

Then Brush some warm water along the outside of the fold and pleat inward from both sides like the photos below.

Repeat until you have contructed them all. To cook them, heat a non-stick skillet (one with a lid) over medium heat. Place 8-10 gyoza in the pan. Once the bottoms have browned a bit, pour approximately 1/3  cup water in the pan and cover. Let cook for 5-8 minutes until cooked through. Repeat with a second batch if desired. Serve with dipping sauce.

Any remaining uncooked gyoza can be stored and frozen to be cooked later.

Place wax paper in the bottom of a freezer-safe dish with a lid. Place gyoza in single layers separated by wax paper. When you are ready to cook them, remove from freezer and thaw them out before cooking.  This recipe makes approximately 60 gyoza dumplings.

~XOXO Enjoy!