Pot Stickers


  • 1lb ground pork
  • 1 Tablespoon soy sauce
  • ½ Tablespoon oyster sauce
  • 1 Tablespoon sesame oil
  • ½ teaspoon white pepper
  • 1 Tablespoon corn starch
  • 3 green onions (finely chopped)
  • 1 clove of garlic (minced)
  • 5g (1/8 cup) minced ginger
  • 8T water


Combine all ingredients except water. Mix and stir in one direction for about 3 minutes. While stirring, slowly add water, stir until the mixture becomes sticky.

Place 2 teaspoons to 1 tablespoon of filling in the middle of each wrapper. Wet the edges of the wrapper with water. Fold the wrapper over to form a half moon shape, pinch the top edges to seal. Work your way down but leave both ends open.

Place a non-stick pan on high heat, add 1.5 T oil.
Place pot stickers in the pan.
Add ½ cup water and place a lid on the pan.
Cook 5-7 minutes or until all the water is gone.
Reduce heat to medium, remove the lid.
Cook for another 3-4 minutes until the bottoms turn golden brown and crispy.

Open link for pictures of steps:  pot-stickers-and-boiled-dumpling

Source: My friend Lie-ken



Peanut Butter Cookies


  • 1 large egg
  • 1 cup creamy classic-style peanut butter
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
  2. Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  3. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired, and bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
  4. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source:  http://www.averiecooks.com/2015/06/the-best-flourless-peanut-butter-cookies.html

BBQ Short Ribs


  • 4 pounds boneless beef short ribs, cut into 3-inch long pieces
  • Kosher salt and freshly ground black pepper
  • Double the sauce ingredients below if you like a lot of sauce
  • 2/3 cup light brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 1/2 teaspoon dried ground thyme
  • 2/3 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce


  • Preheat the oven to 300 degrees F.
  • Arrange the short ribs in a 9 x 13 inch baking dish and season with salt and pepper, to taste.
  • In a small bowl, combine all the remaining ingredients and stir to incorporate.
  • Pour the sauce over ribs and toss well, coating all the pieces.
  • Cover with aluminum foil and roast until cooked through and tender, about 3 hours.
  • Remove the foil during the last 30 minutes of cooking to brown the top.
  • Transfer to a serving platter and serve.

Source:  Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/easy-bbq-short-ribs-recipe.html?soc=socialsharingpinterest&oc=linkback

Spinach Artichoke Cups


  • 1 package wonton wrappers (approximately 48)
  • 1/4 cup Kraft Mayo
  • 1/3 cup Kraft shredded Parmesan cheese
  • 1/4 cup greek yogurt
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 15 oz can artichokes, chopped
  • 6 oz cream cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt


For cups:

  • Preheat the oven to 375 degrees and spray mini muffin tins with a non-stick baking spray.
  • Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway.
  • Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned and crispy.
  • Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container.

For filling:

  • Heat the cream cheese in the microwave for about a minute or until soft and slightly melted.
  • Mix in the mayo, yogurt, garlic powder, and salt.
  • Once all of your creamy ingredients are mixed in, add in the chopped spinach, artichokes, and Parmesan cheese and mix until well combined.
  • When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it.
  • Using a spoon or a plastic bag (like you would pipe frosting) fill in the cups with a good amount of filling and serve. The cups are better warm but still taste great cooled.

Source: http://www.playpartyplan.com/new-years-eve-appetizer-and-easy/

Butter-Roasted Carrots


  • 2 cups (2-inch) diagonally cut carrot
  • 1 tablespoon butter, melted
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 425°.
  • Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Source:  http://www.myrecipes.com/recipe/butter-roasted-carrots



  • 2 Tablespoons olive oil
  • 6 garlic cloves, peeled and slivered (or minced)
  • 1 (28-ounce) can crushed tomatoes or 1.75 lbs. fresh roma tomatoes (**see below for instructions on using fresh roma tomatoes)
  • 1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 large sprig of fresh basil


  • Heat oil in a large saute pan over medium-high heat.
  • Add garlic and saute for 1 minute, stirring frequently, until fragrant.
  • Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine.
  • Add the sprig of fresh basil on top of the sauce, and use a spoon to gently press it below the surface.
  • Continue cooking until the sauce reaches a simmer.
  • Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened.
  • Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.

Serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.

Source:  http://www.gimmesomeoven.com/marinara-sauce-recipe/


No-Bake Energy Bites (a.k.a Seed Balls)


  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seed
  • 1/2 cup semisweet chocolate chips (minis work well)
  • 1/3 cup honey
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract


  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

Source:  http://www.gimmesomeoven.com/no-bake-energy-bites/