My Kitchen, My Friends, Products & Recipes

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My Kitchen, My Friends, Products & Recipes

My Kitchen is my haven. I spend most of my time in there. Actually I spend more time in there than in my living room! When I have company over we are usually at the kitchen counter. Which reminds me I need to purchase new counter height bar stools.
I also teach small cooking classes in my home. I recently had a few of my friends over for wine and appetizers. We Enjoyed a Carrot & Turnip Curried Chicken Crostini and a Green Chili and Lime Chicken Tortilla Rounds. I have included the recipes for them below! I used a few of my new Kitchen IQ products to make these fabulous dishes. I love the bright green color! Matches my apple theme well!
First I sharpened all my knives with the amazingly simple Edge Grip. Its so small that it hides away in my silverware drawer. My knives were so sharp that the turnips sliced with ease! My friends sure were impressed with the before and after sharpening cuts. Kitchen IQ sharpener
I then pulled out my favorite of these tools. Its the Potato Tool. This is 3 amazing tool all in one. There is a scrub brush to clean potatoes or any other dirty produce. There is also a really sharp peeler. Now my kids can scrub and peel the potatoes with ease! The 3rd part of this tool is in the handle. Its a little paring knife. How cool is that!

Carrot peel demonstration
The next tool is PERFECT for garlic. Its the Better Zester. There are handy measurement marks on the back. No more guessing how much you have zested, just flip over the better zester and see. This is so sharp it comes with a blade cover. You will never bite into a chunk of garlic again. I also used it to zest some limes for the yummy green chili and lime chicken.
Best of all my friends each got a Better Zester to take home! I have already heard that a few planned to order the other two products that I had. Lime zest
My kitchen is not real large and I need to make sure that the tools I have are multiple uses. These great Kitchen IQ products have many uses and they are small enough to fit almost anywhere in my kitchen! I love the bright green color! Matches my apple theme well!

Carrot & Turnip Curried Chicken Crostini Recipe

Curried chicken and carrot crostini

Ingredients:

Crostini Part:
1 loaf french bread
2 tablespoons olive oil
2 tablespoons butter
sprinkling of Garlic
sprinkling of salt
Topping Part:
2 large turnips, sliced finely and then diced
3 grated carrots
1 clove garlic
2 tablespoons oil (I used olive)
2 chicken breast finely chopped
1 teaspoon curry powder
1/2 cup shredded fontina cheese (or a soft mild cheese)

  Directions:

Preheat oven to 425. Slice bread 1/2-1 inch thick. Place on a baking sheet. Mix together the butter and oil in a microwave safe glass and microwave for about 15 seconds to melt the butter.

Using a pastry brush, brush each piece of bread and place on a cookie sheet. Sprinkle the bread slices lightly with garlic powder and salt. Bake for about 7 minutes and remove to cool. Leave them on the pan.

Heat 2 tablespoon oil in a skillet on medium-medium high heat. Place in turnips and cook for about 5 minutes. Add the garlic and carrots and cook stirring often for about 3 minutes.

Remove and place in a medium sized bowl. Add the remaining tablespoon of oil and heat again in the same skillet on medium-medium high heat. Add the chicken and stir in the curry seasoning. Cook until the chicken is no longer pink, about 7-10 minutes. Stir the chicken into the carrot mixture and stir.

Curried Chicken and carrot

Top each of the bread slices with a heaping tablespoon of the curry chicken mixture. Top each of those with a pile of cheese. Place these in the oven and cook for a few minutes or until the cheese melts. Serve hot and enjoy!

 

 

Green Chili and Lime Chicken Tortilla Rounds Recipe

Green Chili and Lime Chicken tortilla rounds

Ingredients:

Tortilla Round Part:
6 large flour tortillas
2 tablespoons olive oil
2 tablespoons butter
sprinkling of Garlic
sprinkling of salt
Topping Part:
2 chicken breasts finely chopped
1 tablespoon oil ( I used olive)
zest from 1 lime
1 teaspoon cumin
1 (4ounce) can of diced green chilies (not drained)
1 tablespoon lime juice
1/2 cup shredded colby jack cheese

  Directions:

Preheat oven to 425. Using a biscuit cutter, cut out pieces of the tortilla. Place on a baking sheet. Mix together the butter and oil in a microwave safe glass and microwave for about 15 seconds to melt the butter.

tortilla rounds

Using a pastry brush, brush each tortilla round and place on a cookie sheet lined with parchment paper or sprayed with pam. Sprinkle them lightly with garlic powder and salt. Bake for about 7 minutes and remove to cool. Leave them on the pan.

In a skillet heat oil on medium-medium high heat. Add the chicken and cook until the chicken is no longer pink (about 10 minutes).Stir in the zest and cumin. Add the green chilies and lime juice and cook for 2 minutes. Lime Chicken

Top each tortilla round with a heaping teaspoon of the chicken mixture. Next add a pinch of the cheese.

Place these in the oven and cook for a few minutes or until the cheese melts. Serve hot and enjoy!

My Kitchen, My Friends, Products & Recipes
Author: 
 
Ingredients
  • Tortilla Round Part:
  • 6 large flour tortillas
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • sprinkling of Garlic
  • sprinkling of salt
  • Topping Part:
  • 2 chicken breasts finely chopped
  • 1 tablespoon oil ( I used olive)
  • zest from 1 lime
  • 1 teaspoon cumin
  • 1 (4ounce) can of diced green chilies (not drained)
  • 1 tablespoon lime juice
  • ½ cup shredded colby jack cheese
Instructions
  1. Preheat oven to 425. Using a biscuit cutter, cut out pieces of the tortilla. Place on a baking sheet. Mix together the butter and oil in a microwave safe glass and microwave for about 15 seconds to melt the butter.
  2. Using a pastry brush, brush each tortilla round and place on a cookie sheet lined with parchment paper or sprayed with pam. Sprinkle them lightly with garlic powder and salt. Bake for about 7 minutes and remove to cool. Leave them on the pan.
  3. In a skillet heat oil on medium-medium high heat. Add the chicken and cook until the chicken is no longer pink (about 10 minutes).Stir in the zest and cumin. Add the green chilies and lime juice and cook for 2 minutes.
  4. Top each tortilla round with a heaping teaspoon of the chicken mixture. Next add a pinch of the cheese.
  5. Place these in the oven and cook for a few minutes or until the cheese melts. Serve hot and enjoy!

 

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