![]() Potstickers make a meal that adults and children can both fall in love with. Potstickers can be eaten with a fork, chopsticks, or cute little fingers. They can be baked, broiled, fried or steamed, and then dipped into a variety of sauces. Perfect meal. Perfect way to teach kids how to cook too. I love potstickers. In my home, we make potstickers every week because I am a ninja. Actually, at the beginning of every month, I make a batch of 200 potstickers and freeze them. Talk about hard work, but it definitely pays off on those nights that I have nothing left and am on the verge on committing fast food suicide. And then a child reminds me that she "sure wishes that she could just have a potsticker" and BAHM...dinner is done. Once you have mastered this recipe, you will find yourself doing all sorts of good and not-so-great variations. Honestly, I like to think of potstickers as teeny tiny vegetable delivery pouches. Kids and picky adults love love love them.
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Take the sweetness of autumn corn and toss it with the tang of kalamata olives, and you get a delicious corn salad. I love this salad because you can turn it into a main dish or hell, get crazy and make it a dip by skipping out on the lettuce.
I love to make this whenever I am strapped for time but still want something that uses all of the fresh produce and takes great. Place this along side a roasted turkey or butternut squash soup. |
Real Food.
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