Savory Stickers

So here’s what happened…

There I am sitting (for a very brief moment) on the couch watching The Kardashians. They were out to eat and were ordering Pot Stickers. I immediately think I need potstickers NOW! I jump off the couch, find a recipe, and make them. 

Within minutes I had the dough made and “resting”.

To make the dough: 

What you need: 

10oz flour

5oz boiling water

1 tsp salt

What you do: 

I used a food processor. Simply pulse the salt and flour so it’s mixed, then slowly add the boiling water and mix until it clumps up. Then, move it to a floured countertop and knead for about 2 minutes. It shouldn’t be sticky but soft. Make a ball and put in a plastic bag and get out as much air as possible. Let it rest for an hour. 

After that make sure your counter is very floured and use a rolling pin to roll out the dough and using a large round cookie cutter make your circles. Then, fill the middles (I used carrot matchsticks, shrimp, purple cabbage, and Portobello mushrooms), and pinch the edges. I tried to make mine look pretty but failed. It was my first time after all.


 Once you have them filled and pinched, add a splash of oil to a pan and let them cook until the bottoms are brown. Then, immediately add 1/4 cup water and reduce heat to medium. Let them steam for about 10 minutes or until the water is evaporated.

Serve and enjoy!

p.s. thanks Kardashians!😂


La Tarte Au Citron

Or as people who speak English say “The Lemon Tart”!

Ahhh now that Spring has officially sprung I’m ready to make all the spring recipes, clean every room in my house, including my closet. We’ll get to that later.

Today is all about the perfect French lemon tart!  Because spring screams all things fresh and lemon! 

For this recipe I used frozen pie dough to speed the process along. Bake on 350 for about 10 minutes and let cool.

What you need: 

5 eggs

4 lemons

1 1/2 tbsp lemon zest

1/2 whipping cream

1/3 cup sugar

Whatever you choose to decorate your tart with. I used lemon, blueberries, mint, and powdered sugar.  

What you do:

Simply whisk together the egg, lemon juice, and lemon zest. After that is combined, add the whipping cream and sugar. Pour into your cooled crust. Bake on 350 for about 25-30 minutes or until the center is set.

Let cool and enjoy!


Decorating tips:

  1. I like to use ingrediencies that are opposite of the color wheel. Blue and yellow are complimentary colors which is why I chose blueberries.

  2. Add a pop of color. Mint does this perfect because it is so fresh just like lemon.

  3. Doing this design all over would be overkill so choose a side to decorate.

    Thanks for stopping by, and just think: today is Champagne Thursday and tomorrow is Friday. We can make it!


Stack ‘Em High

The good news about today is that we are only one day from the weekend starting right?

One of my very favorite things to make is a good stacked dish. I’ve used this tool before when I was showing you how to plate a stacked salad. This is the first time that I used both metal rings on top of each other to make an even taller stack. It’s so easy to do, and quite impressive if you’re serving it for dinner.


These Tuna Stacks are simple but pack a punch of delicious and are perfect for your sushi fix. Start with your first metal ring and press your rice in (I used sticky but regular white would be fine too). Then, do the same with avocado, cucumber, and then crab.


When you’re adding the ingrediencies, once you get to a point where your first metal ring is running out of room that’s when you add the second one. Mine was about when I added the crab.


If you don’t have metal rings, you can make this on a tad smaller scale with a one cup measuring cup. I’ve done that before too. After you are happy with your stack very carefully add the tuna (I seared on each side for about a minute or so).


For the finishing touch add a mix of lite mayo and Sriracha, and drizzle on top.


I mean, it’s Thursday after all, I don’t see anything wrong with starting the weekend a little early.

What do you say?