This recipe makes about 48 potstickers. I make them for parties or I  freeze them in smaller meal size batches. Very rarely I will split the recipe in half. I have included freezing instructions on the bottom of this recipe.

1 lb ground pork (also good with ground chicken)
6  water chestnuts, diced
2 or 3 green onions, thinly sliced
2 tablespoon finely chopped, peeled fresh ginger (ground ginger does work in it’s place)
1 tablespoon minced garlic
3 tablespoons soy sauce (plus some for dunking)
2 packages of wonton wrappers
2 to 3 tablespoons of vegetable oil

In a medium to large bowl, mix  the ground pork, water chestnuts, green onions, ginger, garlic and soy sauce.

Take one wrapper at a time and spoon a rounded teaspoon of filling in the center. Keep the rest of the wonton wrappers covered with a damp towel.

Wet the four edges of the wrapper with dampened fingers. Fold wrapper in half over filling to form a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal.

Spray a platter or plate with cooking spray, place sealed potstickers, cover with a damp towel to keep moist. Fill plate and place in the refrigerator to keep cool while you continue to fill wrappers. Repeat filling each wrapper until all the filling is gone.

Heat 1/2 cup water to in a 12-inch nonstick skillet with a tight-fitting lid. Add about 9 to12 potstickers to the pan, cover and steam until translucent and just cooked through, 3 to 5 minutes or until most of the water is evaporated. Don’t pack them too close or they stick together. Heat 1 tablespoon oil over medium-high in skillet. Cook until lightly browned – turning once, about 1 minute per side. Repeat with remaining tablespoon oil and wontons. Serve with soy sauce.

FREEZER Instructions:
Prepare the potstickers up to the cooking stage.

Take a baking sheet and line it parchment paper or aluminum foil.  Place the potstickers on the baking sheet so that they are not overlapping or touching. Place in the freezer.

After the potstickers are frozen, place them in a freezer bag. They can be frozen for up to 3 months.

When ready to use, cook the potstickers as usual, without thawing. The cooking time will be a bit longer than usual.


52 Photos Project: Week 1

Breakfast on New Years Day

This is an easy, versatile breakfast that has many names. I grew up with my Grandma and Dad calling them Toad in the Hole. But I have heard them called, Eggs in a Nest. It is simply an egg in a hole in bread.

The normal way is to do this in a frying pan, but then that means cooking them almost one at a time. If you are doing several, I find baking them much easier. Plus it allows me to walk away and do other things while they are cooking.

We like even having these for a quick dinner when things have been so busy during the day.

serves 4

2 tablespoons unsalted butter, room temperature, plus more for sheet
4 slices sandwich bread
4 large eggs
Salt and pepper to taste

Optional toppings: grated cheese, finely chopped green onion, crumbled bacon, ham, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes


Preheat oven to 375 degrees. Generously butter (or use coat with cooking spray) a rimmed baking sheet.

Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 to 8 minutes. Remove from oven and flip bread.

Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set, but yolks are still slightly runny or cooked hard, 8 to 10 minutes, rotating sheet halfway through (sprinkle with cheese, bacon, ham, onion, if using, during last minute of baking). Serve with desired toppings.

During the holidays – I used heart, star, snowflake shaped cookie cutters. With Valentine’s approaching, I will be doing these for breakfast with crumbled bacon and cheese on top and using a heart cookie cutter on the bread.


Easy Gravy for Biscuits & Gravy


biscuits – out of a can, Bisquick, or your favorite recipe

1 pound ground breakfast sausage

1/4 cup flour

2 1/2 cups milk

salt and pepper to taste



Bake biscuits

Brown sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently.

Sprinkle flour over the top of the sausage.  Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly.

Season to taste with salt and pepper.


* Make it easy – do Grand’s biscuits out of the can. Quick and easy.

* Do not drain the grease from the sausage that is where ALL the flavor and of course fat is at so don’t get rid of it.

* I added just milk – not whole or 2%, because I have used both whole and 2% and of course whole tastes better, but 2% still works and tastes good too. I have never used skim or 1%.

* If it is too thick, then add more milk.  If it is too thin, add more flour.




Frittata is so good and also so easy. You can add almost anything to it. The base component of a frittata is eggs – then you add veggies, cheese, meat and seasoning to it. I love using left overs. Last night I made one with mushrooms, broccoli, a little pepper jack cheese, potatoes and then some chopped turkey I threw in too at the last moment. I used smoked paprika and black pepper as my only seasonings and it was fantastic.

The one in the photo above, I used for brunch when I had left over roasted peppers and mushrooms. I threw in potatoes and breakfast sausage. A frittata is great meatless too – I have done cheese, potatoes and spinach. I like potatoes in mine because I like the structure of the egg around the potato, but they are good without potatoes too.

As I said I made it for dinner last night, but I have made it for brunch and just whipped up spur of the moment late lunch.  It is easy to make too which makes it perfect.


4 small to medium sized russet potatoes – sliced and cooked – I just boil in the microwave

1/4 cup of bell peppers

1/2 cup of mushrooms

1/4 cup of onions

1 to 2 cups ground breakfast sausage

1 cup shredded cheese

10 eggs

3 tablespoons milk (cream or half-n-half will work too)

Seasonings – your preference – this one I did rosemary, pepper and thyme


Heat oven to 400

In a medium bowl mix eggs, milk and seasonings. Set aside.

In a 10-in. or 12 in. ovenproof skillet, cook sausage over medium heat until browned and almost cooked through. Drain grease and add in bell peppers, mushroom and onions.(You could add in potatoes and cook them now too, but I like mine done ahead.) Cook until veggies are tender. Remove from heat and add in cheese. Pour egg mixture over veggies and sausage. Stir once before putting it in the oven.

Cook for 15 to 20 mins until eggs are set.Cool for 10 mins and cut into wedges to serve.


* You can up the veggies to 1/2 cup or 1 cup – I just added what I had left and again that is what is great about a Frittata you really can’t go wrong with just adding whatever is in the fridge left over from the previous meals.


Stuffed Peppers Philly Style

Michael and I have had these a couple times now. They are a low carb option when craving Philly cheese steak sandwiches. It also was a nice change from how I usually do stuffed peppers.  I have used a combo of red, yellow and orange peppers as Michael isn’t fond of green peppers.

Philly Cheese Steak Stuffed Peppers

2 large bell peppers

8 oz thinly sliced roast beef

8 slices provolone cheese

1 medium sweet onion – sliced

1 cup mushrooms – sliced

Preheat oven to 400?. Slice peppers in half lengthwise removing ribs and seeds. Sauté until onions and mushrooms are nice and caramelized. Slice roast beef into thin strips and add onion/mushroom mixture. Cook 5-7 mins. Line the inside of each pepper with provolone cheese and fill each with meat mixture until they are overflowing. Top each pepper with another slice of provolone cheese and bake for 15-20 mins until cheese is golden brown.