There is not much better than freshly cooked potstickers. The yin and yang of crunchy and soft- packed full of flavor… yes, please. It may sound counter intuitive to sear the potstickers then add water, but it works! This pork potsticker recipe is a favorite in our household. They take a little time to make, but are so worth it.
Man, that title is a mouthful. Rightfully so. This dish is big, rich, in your face… and SO delicious. Ben always makes fun of me for my “dinner-lunches” (a lunch that should be eaten for dinner). If you can have breakfast for dinner, you can have dinner for lunch!
If you are looking for a high-protein, high-calorie, high-energy recipe for your active lifestyle– these are the bars for you! The dark chocolate, raisins and maple syrup make sure they taste delicious, while the chia seeds, flax meal and hemp hearts provide a sustained energy. I used Sunbutter since Ben is allergic to peanuts and tree nuts, but you can sub almond butter, peanut butter or any other nut butter of your choice.
Ben and I went to Panama a couple of years ago. During our time on a small island off Bocas del Toro named Bastimentos, we had an amazing afternoon/dinner at a little B&B called The Firefly.
Everybody watch out, I have had a creative moment so beware. I’m sure we all suffer from the same feeling; you know the one where you feel like you never have your own good recipe ideas and everybody else has the coolest ideas, so you just want to copy them? I am always trying to think up my own recipes, but very rarely do I actually think up a blog-worthy idea. So as you can guess I am VERY excited to share this recipe with you; it is my very own recipe brainchild. The one thing you will notice about my own recipes is that they always have some outrageous title, way longer than any should probably ever be. But just think of it as a way to attempt to show how deliciously packed the recipe is!
I can’t believe that I almost forgot to share this recipe before the Holidays. For all you last-minute folks, you are in luck! Even though I have only been to Red Lobster once, the memory of the Cheddar Bay Biscuits will never leave my mind. They were the best biscuit I had ever had. After talking about them with Ben, I decided there had to be a copycat recipe out there- and go figure- there was!
I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!
Do you ever have those days where you just crave something very specific? This was one of those days. I was determined to have pork buns, but I didn’t want to go out to eat. Isn’t that the joy of knowing how to cook!?
It snowed here this weekend… on the EXACT same day as the first snow last year (thanks Facebook!)… Crazy right? Being cooped up in the house this weekend led me to cleaning out the large amount of rotten bananas in my freezer. Sometimes I think Ben purposely lets them rot, just so I will make banana bread…
It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
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