Pork Potstickers


I don’t always need a big dinner to satisfy my cravings. Actually I am quite happy with substituting a bit of “finger foods” for a whole meal. That is what we did with these. I made a large batch and froze what we did not immediately use. This worked out great because not only did we get more dinners out of it but it also hit the spot when we wanted a late night snack. Just fry up a few of these and you’re good to go! This recipe offers a blast of flavor. It is sweet, salty and spicy. The pork is tender with crispy bits of cabbage an onions all wrapped in a crunchy pan fried shell. I’ve always find these as a treat when we go out to eat but I am happy that now I am able to have a stock in my freezer to enjoy whenever I want.

Serves: approximately 36 potstickers     Calories: 65/potsticker     Time: 30-45 minutes


  • 1 lb ground pork
  • 1.5 cups shredded green cabbage
  • 4 cloves garlic, pressed
  • 1/2 cup green onions, thinly sliced
  • 1 tbsp hoisin sauce
  • 2 tbsp freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha, or more if you like it hot
  • 1/4 teaspoon white pepper
  • 36 circular wonton wrappers,
  • 2 tablespoons vegetable oil


  1. In a large bowl, combine pork, cabbage, garlic, green onions, hoisin sauce, ginger, sesame oil, Sriracha and white pepper.
  2. Place a wrapper on a clean and dry work surface. Place 1 tablespoon of the pork mixture into the center of each wrapper. Gently rub the edges of the wrapper with a little bit of water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Continue this process with wrappers until you run out of mixture.
  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  4. Serve immediately with soy sauce, additional sriracha sauce or any sauce you like and Enjoy!
  5. If you want to freeze your overstock of potstickers line a baking sheet with foil or parchment paper and lay the potstickers in a single layer. Freeze for an hour or two before transferring to a Ziploc bag. We do this to keep the potstickers from sticking together and breaking apart when you reheat them.
  6. When reheating the frozen potstickers defrost them and cook according to step 3.

*Photo is an original belonging to me

*Recipe adapted from http://damndelicious.net

Chicken and Wild Rice Casserole

11781605_10206924741935153_2249767159206518171_nI love this recipe for many reasons. Firstly it is wildly delicious and filling. The flavor is creamy and savory which is one of my favorite combinations. Also, the celery and onions give a nice tender-crisp texture against the softer chicken and rice. It’s an experience I think everyone should have at least once 😉 Secondly, this recipe is fairly easy to throw together. Some parts may seem tedious but if you prep beforehand (like cook and shred the chicken in the morning and refrigerate it until you’re ready to cook) it will save you tons of time. Lastly, this dish gets better each time you heat it making it an amazing lunch leftover. It serves quite a few, and since my husband and I are the only ones eating it at this time (my four-year-old won’t touch anything that isn’t breaded), we get dinner and 2-3 days worth of lunch out of it. This recipe is a slam dunk.

Serves: 6-8     Calories: 440 per serving     Time: 1 hour 5 minutes


  • 12 oz long grain wild rice, I used 3 boxes of Rice a Roni brand
  • 1 medium sweet onion, chopped
  • 2 cups celery, sliced
  • 2 tbsp butter, unsalted
  • 1 (10 oz) can of condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/3 cup chicken broth, you might not need this ingredient as I will explain below
  • 2 chicken breasts, cooked and shredded
  • 2/3 cup grated Parmesan, or less depending on how much you like to sprinkle on top of the dish
  • dried basil


  1. Prepare the rice according to the directions on the package. I used 3 boxes of Rice a Roni which warranted a total of 5 cups of water but I only used 4 to get firmer rice. I also took five minutes off the cooking time. If you decide to do this you will not need the 1/3 cup of chicken broth mentioned in the ingredients list. The rice will have extra water since we are not allowing it to fully soak in all the liquid. This is okay because when you bake it in the oven it will continue to cook and soak up the liquids.
  2. While rice is cooking preheat oven to 350 degrees Fahrenheit.
  3. In a large skillet melt butter over medium-high heat. Add the celery and onions. Saute until tender, approximately 3-5 minutes.
  4. To the onions and celery add the condensed soup, sour cream, and if you’re using chicken broth throw that in too. Once this is all combined add the rice and shredded chicken. Mix well.
  5. Pour this into an ungreased 9×13 baking dish and bake uncovered for 35 minutes.
  6. Let sit for a minute before cutting into it.
  7. Serve and Enjoy!

Digital Recipe Card:

Chicken and Wild Rice Casserole

*Photo is an original belonging to me

*Original recipe adapted from http://www.bhg.com

Mediterranean Meatball Soup


This soup is the epitome of comfort. The spices add a distinct warmth while the meatballs and couscous fill you up. It isn’t too heavy which is something I love about this recipe. It’s on the brothy side which is a nice base for the meatballs. It is also one of the best soups I’ve made to reheat. I worried about using couscous because I know that pasta and grains usually suck up the broth and get mushy when put in the fridge to be reheated. This recipe did not do that which was a pleasant surprise. I found this soup to be quite easy to put together, but you do need to use a couple different pots so expect a bit of cleanup. One thing that could turn you off is the spices used in this recipe. I always have these bold spices in my cabinet as a staple but if you don’t the grocery bill could creep up quickly. Do keep in mind though that these spices last a long time and there are so many lovely recipes you can add them to. They are definitely a kitchen investment but I think it’s worth it.

Serves: 8-12     Calories: approximately 360 per serving     Time: approximately 1 hour

Ingredients for Meatballs:

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 1/2 lbs ground beef, the more lean the better

Ingredients for Soup

  • 8 oz package of Israeli pearl couscous
  • 3 tbsp cooking oil
  • 4 shallots, minced
  • 2 zucchini, diced
  • 10 cloves of garlic, minced
  • 6 cups of vegetable broth
  • 2 cups of water
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 2 tbsp tomato paste
  • Salt and pepper to taste
  • Chopped parsley, for garnish


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line your baking dish with foil or parchment paper.
  3. In a marge bowl add all the ingredients for the meatballs and mix thoroughly.
  4. Form small-ish meatballs with about 1 tsp of the mixture and put on the prepared baking dish.
  5. Bake for approximately 12 minutes or until browned.
  6. While meatballs are in the oven prepare the couscous according to the package.
  7. In a large pot heat 3 tbsp of cooking oil over medium-high heat. Add shallots, garlic and zucchini and saute until fragrant.
  8. Add vegetable broth, 2 cups of water, turmeric, curry and tomato paste. Bring to a boil then reduce heat to simmer and add in the meatballs and couscous. Simmer for 10 minutes and add salt/pepper to taste.
  9. Before serving toss in the chopped parsley.
  10. Serve and enjoy!

*Photo is an original belonging to me

*Original recipe adapted from http://www.littlespicejar.com