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Mom’s Pot Stickers

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I taught how to make these delicious pot stickers in my last class. As a child, I remember sitting at our kitchen table and helping my mom fill and form a ton of these for our family dinners. Oh how I loved when we made these. They were seriously one of my favorite things to eat ever! I think we must have made well over 100 of these at a time. Now I know why she had any of us kids that would help her get in on the pot sticker action. Being Korean, we didn’t call them pot stickers. We called them mandu (pronounced mon-doo). My mom would deep fry the mandu and yes that made them that much more flavorful and decadent. I don’t like to deep fry our food, so I boil mine. You can also pan fry, then finish them off by steaming them. We dipped our mandu in plain soy sauce. For these pot stickers, I created the most delicious dipping sauce that you can drizzle over them. 

Why am I posting about these delicious gems? Because I am sharing the recipe for my mom’s pot stickers with you! I add more veggies to them with thinly sliced cabbage, but other than that, they remind me of my moms. She also used ground beef, where as I use ground pork. You can use any ground meat you like. Get your family around your kitchen table and make these delicious morsels. Your kids will have fond memories of helping you make pot stickers for dinner! I love the memories food evokes. I have so many food related memories! Click HERE for the recipe.  The recipe will make about 96 pot stickers which sounds like a lot… but once your family tastes them… 96 won’t seem like a whole lot anymore! Make them and you will see!

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Tuesday’s Tools and Tips- Filling Made Easy

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 In my last post, I said I would share with you this tip I learned from Abe, a friend that attended my last class. He showed us a much faster and easier way to filling pot stickers! 

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I didn’t get a picture of the way I was doing it, but do you see the cookie scoop I am using here? I have a mini one that I was using to fill pot stickers. It worked fine… until Abe showed me his way.

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Here’s the method. Get a heavy duty gallon sized zip loc bag. Fill it with all your filling. Snip off about 1 inch on one corner of the bag. Twist the bag tight around the filling and with a knife in the other hand, squeeze out the filling and simply cut off the desired amount on to your pot sticker wrapper. How did I never think of this before?!

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We made 96 of these babies and this method is so much faster than what I was doing!

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So easy to get the exact amount you want. This method will work perfectly when I fill ravioli’s too! 

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And there you have it! I will be sharing this recipe with you all later this week so I know this tip will come in handy! Making 96 pot stickers just became a whole lot quicker! Happy Tuesday everyone!

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Asian Fusion Class Recap

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 Funny, sad and true story. At the beginning of the week of these cooking classes, I fell off a tall stool and messed up my ankle and was put on crutches. This is how I taught…. sitting on a stool with my leg propped. How do you ask is this possibly funny? If you saw my hubby you would laugh at the two of us. He got in a snowboarding accident a few weeks ago where he broke his collarbone and leg and so he cant walk either! I know.. funny in a sick twisted way. Somehow everyone that sees us manages to laugh out loud. Honestly, I would too!

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af3The show (so to speak) must go on and it wouldn’t have happened if it weren’t for this fabulous lady. I have to give a huge shout out to my assistant Debbie (sorry I didn’t have a better picture of this pretty lady)! Debbie prepped for 8 1/2 hours the day before the classes since I couldn’t do much and stayed for 8 hours each class day to help prep for the day. 2-4-6-8 who do I appreciate? DEBBIE! And of course I appreciate my other helpers in class (Caitlyn, Ashley and Claire) as I couldn’t have done it without them as well!

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My stove saw a lot of action this class! From my huge wok, to my soup pot and two pots of boiling water. So glad I have a lot of burners!

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One fellow who attended my class showed us his fast method for filling pot stickers. It was genius and so much faster than what I was doing. I will have to share this on my Tuesday’s Tools and Tips. Thanks Abe for sharing! 

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Here they are ready to be shaped.

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We made 96 pot sticker for each class. You bet they were all devoured… too good to resist!

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And don’t get me started on this dipping sauce we drizzled on top of the pot stickers. Took them to another level!

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We went through a lot of cans of this light coconut milk. So good!

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Some of those cans went into this amazing Fusion Thai Coconut Chicken Soup. I think it is safe to say it was a class favorite. 

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Fusion Thai Chicken Stir Fry was also taught and devoured. 

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I had to buy these Chinese take out cartons to serve it in. I couldn’t resist!

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Look at this cute couple having a fun cooking class date night!

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I also taught another amazing salad… Asian influenced. YUM!

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We made homemade Chinese almond cookies for the big finish. These babies are so good there are no words. Well maybe one… addicting!

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It was a fun and tasty two nights. Thanks to all that came!

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Soups and Bars Class

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Thursday April 24, 2014 – Thursday April 24, 2014

31801 Via Perdiz

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Hello Friends,

I have been wanting to teach you all some of my amazing and easy to make soups but haven’t had enough time… so I am finally making the time! On one special night this month it is going to happen! Isn’t soup such a pleaser? It always is for me and my family. It just hits the spot. And not only am I teaching three of my amazing soups, but per request I am teaching two of my favorite cookie type bars that you are going to flip over! Literally FLIP with unreal joy… no exaggeration.

Those that miss this class will hear about these items and will have major “after the class is over” regret. Don’t say I didn’t warn you. I guess you can kind of call this class another one of my basics as all these dishes and desserts fit in that category. Very requested and very loved (can I add very easy too?).

So here’s what’s on the menu: My Chicken Noodle Soup with Homemade Noodles (not hard to make either!), Vegetable Beef Soup (my personal favorite and heavenly good!) and my New England Clam Chowder (comfort food at it’s best), My Carmelita’s (probably my most requested and loved dessert bar) and my personal favorite… My Smore’s bar (I don’t make these too often because I can and will finish the whole pan in nothing flat!).

I will be teaching this class on Thursday, April 24th at 5:30. I still have some open spots so let me know ASAP if you want in!

My limit for each class is 18 people. I first demonstrate how to make all the dishes and then we feast! So come hungry! The cost of each class is $60.00 per person. Let me know if you are interested and I will contact you with more information about the class and tentatively put your name on the reservation list. When I receive your check, I will reserve your spot (31801 Via Perdiz, Coto de Caza, CA 92679, Checks made payable to Jenny Evans). Or feel free to call me (949-533-4038) to pay by credit card. My classes are filling up really fast so please let me know if you are interested before you send me a check to make sure there is an open spot. For cancellations, I require a “10 days before the class” notice for a refund.

I have had a lot of requests for private classes. I have taught gatherings for birthdays, couples classes, or just someone that wanted to learn a past menu and got a group of friends together to learn. I love doing these party- like classes and talk about a good time! Please feel free to contact me anytime if you are interested in doing such a class. I require 16 people for a private class.

Anyone is invited to attend, so please feel free to forward this on to your friends, neighbors and family. I hope you can join me for another gathering of delicious food and a fun night!

Be sure to visit me on my blog at www.jennysgatherings.com. I have a new recipe from my last class as well as cooking and product tips posted on it so check it out! Be sure to tell all your friends to visit me on me my blog as well! You can also follow me on my instagram for additional food posts and happenings at @jennyevansgatherings. And facebook at jennyevansgatherings. Feel free to leave me comments….. I love making new friends!

Happy Cooking!

Jenny Evans

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Tuesday’s Tools and Tips- Cooking in Real Life

This week I want to talk about real life people. I realize that looking at bloggers lives and what they post makes your life seem not as perfect as what theirs appears to be. “Gosh, their child is always happy!” “She is the best mom. Always so fun and patient!” “Their home is always perfect!” “Every meal they make looks like it belongs in a magazine!”  (This includes instagram and social media too.) As you know, I post mostly about cooking. It is my passion and what I love to do. Do I post about it to make you feel inferior? NO WAY! I actually hope to encourage you to make one of my recipes to share with those you love. I truly believe that sharing meals brings people closer together. And brings great joy!

But… you say, “I don’t have the time to cook. You seem to be able to do it all.. but I just can’t.” First of all, yes, I do make cooking meals or baking treats a priority in my life so I make time for it. Trust me… If ever there was someone with no spare time.. that someone is ME! So how… how in the world do I have the time to make dinner for my family most nights of every week?

That’s what this post this week is all about. Showing you how I do it and how you can too… if you want to. Trust me… I am no superwoman. 

Ok… so lets take the day I decided to make chicken noodle soup for dinner. It was a cold day and I thought it would be the perfect meal for my family. It also happened to be one of the busiest days of the week (so a perfect example). Kids to take to various activities all afternoon into the night. So how did I pull it off and mind you…. make the noodles from scratch for the soup too? Taking 10 minutes here, 20 minutes there and finally 15 minutes before another pick up. Let me explain. 

I literally had 10 minutes at home in between dropping off one child to their activity before I had to take pick up another child. I simply put the ingredients for the homemade noodles in my food processor and mixed them up. That took less than five minutes. Then I left the lid on and let the dough rest while I was off again!

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When I got home, I had 20 minutes in between pickups so I rolled out my noodles and hung them to dry. I still had a little time before I had to leave so I started my soup by chopping some vegetables and threw them in the pot with some chicken, water and seasonings, turned on the stove and I was off again. It is amazing what you can do with 20 minutes!

Before my last pickup I was left with fifteen minutes (See… I don’t live in my kitchen like you think!). I took out the chicken, shredded the meat, checked the seasonings and put the noodles in the soup. Put the soup on simmer and off I went again. When we all got home… the house smelled wonderful and my hungry kiddos got a healthy, meal I felt good about serving them. 

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On a side note, once I made homemade noodles there was no going back. My kids fell deeply in love and as you read above it didn’t take a lot of time. I can spend way more time looking at my social media feeds on my phone! It all depends on how you choose to spend your “spare”time. May sound crazy, but it really wasn’t. And in the end… my house was calm and happy! 

There you go… a day in the real life of me. Crazy, busy and real. And yes of course there are days where there is literally no time to make anything. Take out is real too. Especially if it is Mexican!

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Tuesday’s Tools and Tips- Microplane Love

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This is another “must have” tool in your kitchen… a Microplane. I have a serious crush on this baby.

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I love to use fresh zest in my recipes. With this wonderful tool, zesting is a snap and it produces a nice fine zest. I don’t care for the thick pieces of zest a regular zester does. 

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Fresh Parmesan cheese? 

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Yes please! 

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Need fine grated chocolate pieces? Viola!

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Grating fresh ginger is no longer a pain. Do you see how the ginger collects in the top of the micorplane? Whatever you grate with this collects on the top and you simply dump it out when you grated the amount you need. It grates effortlessly.. such a perfect tool. How did I survive before this tool? Go get yourself one now! 

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The Best Roasted Chicken- Peruvian Style

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Lucky you….. I am ready to share this all time favorite of mine! You won’t find a better tasting roasted chicken… I am dead serious. Click HERE for the recipe and make it now!

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Miami Getaway and Good Eats Part 1

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Every year in January, my hubby comes to Miami for a conference and I get to tag along and have an indulgent week of R&R at the beach, spa, amazing restaurants and beautiful hotels like this one. This year we stayed at the FountaineBleau. One of the nicest hotels in Miami. Don’t mind if I do!

IMG_5777The beaches in the Miami (We stayed in South Beach) are beautiful! Beautiful fine sand, clear warm water and gorgeous weather for most of the year. I love that they have beach service in front of the hotels. Padded beach loungers with covers, umbrellas (upon request), beverages and food. Not bad, huh? 

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One of my favorite restaurants in the area is Ola. It is a fantastic, creative, delicious restaurant that combines the amazing flavors of a lot of the Latin countries. It never disappoints! We usually go with a very large group of clients of my hubby’s but this year it was just the two of us. 

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Tuesday’s Tools and Tips- Knives

One of the most important tools you can have in your kitchen is a good knife. A really good knife. Just know that it is going to cost you, but it will be a great investment that will take you through years and years of preparing so many great things! A really good, high quality knife will make any job a snap!

Something I get asked a lot is “What kind of knife do you recommend?”. There are a good number of good knives out there. I would never buy a knife without “trying it out” for size and performance. Size you say? Yes, size. My favorite knives are made by Miyabi and I got them at Sur La Table. 

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Never mind the “play video” arrow. I copied this picture from the Sur La Table site. This is the knife I have. I love it so much I bought two! It is the Miyabi Artisan SG2 Collection Chef’s knife 9 1/2 ” ($229.95) It cuts like a dream. 

Screen Shot 2014-03-17 at 10.06.33 PMWhen I went to Sur La Table to look at their different knives, the gal there highly recommended this knife. It is a Bob Kramer 8″ Stainless Damascus Chef’s Knife  (399.95). I excitedly took the knife in my hand to try it out. She handed me an apple and said I could cut the apple to try out the knife. I quickly asked for something more substantial to cut. An apple? You don’t need a sharp knife to cut an apple! How was I supposed to see how well this knife performed by cutting an apple? I asked for carrots or something firmer like that. After cutting the carrots with this knife, I knew it was not a good fit for my hand. The handle felt too bulky for me.

That’s when I asked for another recommendation and she handed me the Miyabi knife. It was like I was cinderella slipping on the perfectly fitting glass slipper! It cut effortlessly and fit perfectly in my hand.That’s what I mean when I say you need to try it on for size. 

You can keep buying your sets of 50.oo knives in a block set that will never perform that good, dull quickly and then buy a new 50.00 set. Or you can buy one amazing knife that will perform incredibly and make you feel like Julia Child in kitchen! 

Head out to your local Sur La Table or gourmet kitchen store to take some knives out for a test run. Remember to ask for something firmer than an apple or onion to slice. I hope this helps with making your decision and gets you in “slicing and dicing” good form!

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Jenny’s Basics Class Recap

I literally threw this class out there in less than one week and the class sold out almost immediately. So I added another day and that also sold out. I knew some of you wanted to learn my basics but I guess there was more than just” some” of you that were interested! There was so much goodness taught and devoured those nights!

basic 1I don’t think there is a better tasting roasted chicken than this one. Once my family smells it roasting in the oven they get so excited! I like to make a lot of it so we are sure to have lots of yummy leftovers. Here I am applying the rub.. the amazing rub. 

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These babies are done! Perfect crispy skin and the most moist, flavorful meat. My mouth starts watering about now.

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My signature salad has candied nuts in it so I wanted to share how easy it is to candy your own nuts. So much yummier and a ton cheaper than what you get at the store. An added tip I taught to my classes. One that they will use time and time again!

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Here it is… My Signature Salad. Easy to make… dressing and all… but flavor that quickly becomes a favorite of all that taste it. Double yum!

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Of course, my sandwich bread is one of my basics that I make many times a week. Too good to keep to myself! We walked through the process so everyone would be sure to have the most delicious and beautiful loaves in their own kitchen. 

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Just like these… hot from the oven. Is there a better smell than fresh bread baking in the oven? I think not!

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In my home, jam and bread belong together like burgers and fries… chips and salsa… meat and potatoes… Jim and Jenny! My kids favorite is strawberry so that is what I taught. I go through a lot of mason jars!

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You bet everyone sank their teeth into their own warm slice slathered in butter and this jam. Yes… it was a heavenly experience. By the way… I loved seeing all the posts on instagram of the loaves of bread you all went home and made! They all looked beautiful and I am sure your family was in heaven! I love when you share with and tag me in your food posts!

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My beloved Bosch mixer holding the activated yeast for my cinnamon rolls. This appliance is one of my “basics” I could not live without!

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I think everyone needs to know how to make good cinnamon rolls. They are too good to not share with others. I bring such joy to my family whenever I make them and that brings me joy! One of the best treats ever. 

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I mean… come on.. anticipation!

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Time to indulge! And indulge we did!

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It was a night of learning and eating some of my most basics that I make regularly in my home. I hope they become basics in everyone’s home that came too! I am pretty sure this Sunday is cinnamon roll day for most that came. Looking forward to seeing your posts so don’t forget to tag me @jennyevansgatherings! 

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Once again… I forgot to take pictures of all my Gathering friends from these two classes but I was able to grab the last stragglers from my last class. Wish I remembered before they all left! I know I have said it many times.. but I seriously love these people! Thanks for a great time and gathering! XO

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