Homemade Pot Stickers

I found pot sticker wrappers at the Asian market and had to try making them fresh at home. They are delicious but are very time consuming (you can save some time by buying shredded carrots and cabbage). On the plus side the wrappers come in packs of 40-50 so there are plenty of leftover and they are freezable! For a family of 2 you can get at least 3-4 dinners our of the recipe. Make sure you use fresh turkey so you don't freeze it twice. The meat will be too touch after being frozen the second time.

What You Need

1 package Fresh Pot Sticker Wrappers

1/2 head of Cabbage (Shredded)

3 Carrots (Shredded)

3/4 lb Fresh Turkey (Not Frozen)

6 Mushrooms

2 Egg Yolks

1 1/2 tsp Ginger

1 tsp Chinese 5 Spice

Oil

Sauce

1/2 cup Soy Sauce

2 tbsp Hoisin Sauce

1/2 tsp Sesame Seeds

2 Green Onions

What To Do

Step 1: Shred cabbage and carrots. I use a mandolin for the cabbage and a cheese grader for the carrots. Chop the mushroom into small pieces. Mix together.

 

Step 2: Cook turkey on medium heat until well done. Add turkey to veggie mixture. Add and mix in Chinese 5 spice and fresh ginger.*I use a grater/zester to add the ginger and guesstimate roughly 1 1/2 tsp.

Step 3: Place the egg yolks into a small bowl. Brush 1/2 of the outside edge of the wrappers with the egg yolk. I use the back of a spoon but you could also use a pasty brush. I like to lay out several wrappers at once to make things go a bit faster.

Step 4: Place 1-1.5 tbsp of filling into each wrapper. It is better to under-fill rather then over-

fill. *If you have extra filling you can serve it as a side salad with the pot stickers.

Step 5: Ok here is where things get tricky. Fold over the wrapper and crimp the edges. Be firm so they stick together. Let them sit for a few minutes before cooking them. I usually fill all the wrappers, then cook the wrappers I stuffed first. As they sit the egg yolk will dry and keep the wrappers close.

Step 6: Fill the pot with a 1/4-1/2 inch of oil. Heat oil on medium to high heat. Once the oil it hot add pot stickers (only the ones you will eat tonight). Don't let them touch or they will get stuck together while cooking. Brown on both sides, remove, then place on a paper towel to remove access oil.

Step 7: Mix soy sauce, hoisin sauce, sesame seeds and chopped green onion in a small bowl. Give it a quick stir.

Step 8: Enjoy! (see step 9 for freezing leftovers)

 

Step 9: Lay leftover on a piece (or several pieces) of Cling Wrap. Place another piece of Cling Wrap on top and seal. Place in freezer bag and store for 1-2 months.

Kale Chips

Kale chips are a healthy, tasty snack and a great alternative to potato chips!

What You Need


1 bunch Kale (the fresher the better)
2 tbsp Olive Oil
1 1/2 tsp of salt


 What To Do

Step 1: Wash kale under cool water. Pat with a towel or spin in a salad spinner to remove as much moisture as possible.

Step 2: Cut kale into 1 inch strips. If the vein is thick, cut off the edge or if you prefer de-vein the kale.

 
Step 3: Toss with the olive oil and salt.

Step 4:  Lay kale out on a baking sheet (I usually need 2). Make sure the kale pieces are not touching each other. It doesn't need to be perfect though, if some pieces are touching it will still turn out tasty!

Step 5: Bake at 325°F for 10-15 minutes or until the kale is dried out. You want to watch it, it will get bitter if over cooked.  Enjoy!

Sausage and Brussel Sprouts Pasta

Quick, easy and healthy!

What You Need
Makes 4 servings

4 servings of Pasta (whichever kind you prefer)
3 chicken sausage
1/2 lb Brussels Sprouts
1/4 cup Pesto

What To Do

Step 1: Bring a pot of water to a boil. Add pasta. Cook until al dente.

Step 2: Cut up sausage into 1/4-1/2 inch slices. Cut Brussels sprouts in half.

Step 3: Cook sausage and Brussels sprouts until golden brown.

Step 4: Mix pasta, sausage, Brussels spouts and pesto together. Enjoy!

Easter Sugar Cookies

What You Need
Yields 3 dozen cookies

Ethel's Sugar Cookies 
2 1/2 cups Flour
1 cup Sugar
3/4 cup Margarine
2 eggs
1 tsp Vanilla
1 tsp Baking Powder

Royal Icing
4 cups Powdered Sugar
3 tbsp Meringue Powder
6-8 tbsp water


What To Do

Step 1: For the cookies: mix sugar, egg and margarine together until well blended. Add vanilla and baking powder. Add flour in at 1/2 cup increments until all the flour has been added. Store in the fridge for at least an hour (I prefer overnight).

Step 4: Preheat over to 400°. Roll out dough on to well floured surface (I use a pasty or baking mat). Use the cookie cutters of your choice and place cut cookies onto a nonstick cookie sheet. Give at least an inch between each cookie.

Step 5: Bake for 6-8 mins. Let cool on a cooling rack before icing.

Step 6: To make the icing: mix meringue powder and powdered sugar on low until mixed well. Add water, one tablespoon at a time, until you reach your desired consistency. You don't want it to be too watery or too thick. The frosting starts to dry/harden fairly quickly. You can add more water later to thin it out.

Step 7: Frost your cookies. You can use a knife to frost large areas. For designs and detail use a frosting/pastry bag and piping tip. When complete Enjoy!

Crazy Thai Goodness

I decided to try making this at home after having it at a Thai restaurant. It is really easy and quick to make.

What You Need
Makes 4 servings

4 Chicken Breasts
8 oz Fresh Spinach
2 cups rice

Peanut Sauce
1/4 cup Peanut Butter
1 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Thai Sweet Chili Sauce
2 tbsp Water

What To Do

Step 1: Cook rice in rice cooker or on the stove top according to the instructions.

Step 2: Cook chicken on medium heat until fully cooked. Cut chicken into bite size pieces.

Step 3: Cook spinach on low heat with the lid on. Once the spinach has wilted but still looks fresh and green remove from the stove. Strain the spinach to get as much liquid out as possible.

Step 4: In a small bowl add the peanut butter, rice vinegar, Thai sweet chili sauce and water. Mix with a fork or whisk for about 5 minutes. It will start to look stringy (see below) but after a few minutes it should become smooth and creamy. If it appears too liquidy, even after several minutes of mixing, add a little more peanut butter. If it is too thick add water, a little at a time, until it reaches a good consistency. Stir until creamy and uniform.

Before

After

Step 5: Mix the chicken, spinach and peanut sauce together in a pan. Make sure to break up the spinach so it is evenly distributed. Serve over rice and Enjoy!

Best Thai Salad Ever

This is the best salad ever! It is so tasty, healthy and delicious. It takes a while to get all the veggies ready but it is a very simple recipe.  Try changing out the chicken for shrimp, pork or beef!

What You Need
Makes 4 servings

Salad
2 Boneless, Skinless Chicken Breasts or 4 Chicken Tenderloins
1 tsp Chinese Five Spice
3 Small Lettuce Heads , Chopped
1/2 Head of Cabbage, Chopped
2 Carrots, Peeled and Shredded
2 Green Onions, Chopped
1 cup Bean Sprouts
1/2 Cucumber, Peeled and Chopped
1/2 Bunch of Cilantro, Chopped
1/2 cup Peanuts, Chopped
3 tbsp Olive Oil
1 tbsp Sesame Seeds
1 Serving Ramen Noodles, Dry

Salad Dressing
1/4 cup Rice Vinegar
1/4 cup Thai Sweet Red Chili Sauce
1/2 tsp Sugar

Peanut Sauce
1/4 cup Peanut Butter
1 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Thai Sweet Chili Sauce
2 tbsp Water

What To Do

Step 1: Prepare all of your vegetables (wash, peel, chop, etc). Place in a large bowl.

Step 2: Season chicken with Chinese Five Spice. Cook on medium heat until fully cooked. Chop up chicken. Set aside.

Step 3: Heat up the olive oil in a pan on medium-low heat. Once hot add the ramen and sesame seeds. Stir continuously until golden brown (about 5-10 mins).

Before

After

Step 4: Make the salad dressing. In a small bowl or liquid measuring cup add the rice vinegar, Thai sweet red chili sauce and sugar. Mix well with a fork.

Step 5: Make the peanut sauce. In a small bowl add the peanut butter, rice vinegar, Thai sweet chili sauce and water. Mix with a fork or whisk for about 5 minutes. It will start to look stringy (see below) but after a few minutes it should become smooth and creamy. If it appears too liquidy, even after several minutes of mixing, add a little more peanut butter. Stir until creamy and uniform.

Before

After

Step 6: Toss the salad, chicken and salad dressing together.

Step 7: Plate out each serving. Drizzle peanut sauce, chopped peanuts, ramen and sesame seeds over each serving. Enjoy!

Alternative Use Holiday Center Piece

This is a great alternative use for a cake stand. Pile some ball ornaments onto the cake stand and you have a great holiday center piece!