Chicken Pot Stickers… Gluten free and delicious of course


I’m going to give myself a pat on the back for this tasty little feller… deliciousness wrapped up in goodness dipped in fabulousness. So with that… I’ll just say you’re welcome now. These are a fairly easy dish to make with very little ingredients. It’s basically crunchy yummy take-out at home. It even passed the picky hunny and child test! These can easily be served as either a yummy snack or an easy dinner.

Ingredients & Directions:

1 lb ground chicken breast
2 Scallions/Green Onions
1 minced garlic clove
¼ teaspoon ground ginger
1 carrot shredded
vegetable oil
1 package rice wrappers
Franks Red Hot Chili Sauce or Gluten Free soy sauce

1. In a medium skillet on medium heat, cook your ground chicken, scallions, garlic, and ginger. You only need to cook this until the chicken is cooked through.
2. Turn off heat after chicken is done, and mix the shredded carrots with the chicken.
3. Prepare the Rice wrappers as directed. You usually must dip them in water for 20 seconds to make them pliable. Be sure to work with each one quickly!
4. Place about 2Tbsp of the chicken in the wrappers and wrap them up by folding over the wrapper only over the chicken, then fold in the sides, then roll the rest of it up. Depending on your preferences and if you’d like this to be extra crunchy, you can wrap it with a second rice wrapper. I did some of each and both equally as good. Doubling up the wrapper will give you a closer feel to a traditional Chinese spring roll.
5. You MUST let these sit for about ten minutes or so because if they are too wet, they will splatter in the oil… and i’d rather you didn’t set your house on fire for these.
6. Heat up the vegetable oil on medium heat. You will want enough to coat the bottom of your pan and give you about a quarter of an inch to really fry them.
7. Only place about two or three at a time in the pan, you do not want them to touch because they will stick. Rotate until they get a nice brown coating on them. Should take about 5 minutes depending on how hot your oil is.
8. Place your cooked pot stickers on a few paper towels to soak up some of the oil
9. I LOVE the franks red hot chili sauce. its sweet and spicy, similar to a general tso sauce, or duck sauce with some chili peppers in it. It is a perfect edition to this recipe.
10. Dunk, Chew, and enjoy!

Enjoy these fabulous little guys. they are filling and fantastic!!



The idea for this recipe is thanks to:


That’s what’s for pinner


Yum-Tastic Honey Mustard Grilled Chicken


PIN-WIN – Helllloooooo deliciousness – I found my go-to chicken! This chicken was superb with a delicious crunchy sweet and tangy marinade. This is definitely a pin-win with not only myself enjoying it, but my little boy and hunny too. Now, I’ve already made this dish twice this week, and I have no complaints or any big change to this recipe, and haven’t even had any leftovers to bring with me to work. But seriously, all kidding aside, this is a super easy delicious chicken. Recipe as follows:

1/2 cup of any Whole Grain Mustard (I used regular plain mustard because that’s what I had, but a good mustard would have been fabulous)
1/2 cup of Honey – I prefer raw honey
Juice of 1/2 Lemon
1 Garlic Clove, smashed and minced
1/2 teaspoon Paprika – I added a bit more than this because I love the smokiness
1/2 teaspoon Salt – sea salt is also my preference
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Red Pepper Flakes – I also added a bit more of this to add a bit more spice
4 Boneless Skinless Chicken Breasts – (I prefer to filet them and make them very thin but that’s my preference)


-Whisk all ingredients in a small bowl.

-Reserve 4 tablespoons of sauce and but take the remaining and combine that in a  plastic bag or bowl and set aside to marinade for anywhere from 30 minutes to overnight.

-Preheat grill on a medium to high heat- With a thin cut chicken you can have your heat high to get a beautiful crispy outside, but be careful not to cook it too long. Thinner cut chicken should only take about 2 minutes on each side. If it is a thicker cut of chicken breast, you may want to turn the heat a tad lower to medium so that you don’t crisp them too much. Thicker cuts tend to take about 6-7 minutes per side. Meat thermometers are your friend! Overcooked chicken=chewing tire while undercooked chicken=you’ll get this thing called salmonella, not sure if you’ve heard of it….

-After you remove the chicken front he grill, Pour the reserved 4 tablespoons of honey-mustard sauce over the chicken breast and let rest under foil for about 5 minutes

-Eat… and then you can love me


This fabulous recipe is thanks to: and retrieved from Pinterest


Now that’s what for Pinner

Ground Chicken/Turkey Caprese Burger




So this week I bought a ridiculous amount of this ground chicken this week thinking “oh its 40% off let me buy 5lbs of it” and be completely in denial of that fact that it was going to expire in 5 days… and…I had NO room in my freezer.. but that’s besides the point. So as I’m in a panic to use up my ground chicken, I search Pinterest and decided to try out this recipe for turkey burgers.

Now normally I would mix half turkey/chicken with half beef. Reasoning for this is you still get the awesome flavor of the beef but can decrease the fat content by mixing in the ground turkey/chicken. The choice is yours.

Recipe as follows:

1 lb. ground turkey meat (prefer thigh meat)
1 medium red onion, finely chopped
1/2 cup fresh parsley, minced (or whatever fresh herbs you like)
1 tbsp garlic powder
1 tsp salt
1 tsp pepper

My additions:

1/2 tbsp-tbsp of butter/ghee per patty
1 beefsteak tomato (or ones that look the freshest)
a few slices of sun-dried tomatoes chopped (add to taste)
a few sprigs of fresh basil


Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.

With an all ground turkey meat burger I like to add a little less than a tablespoon of butter or ghee to the middle of the patty, almost like a filling. I know it’s not fat free, but in order to get a juicy burger, you have to add some type of fat to the burger.

Now lets talk toppings…. because I am located in the Italian capital of the US aka New Jersey I was able to get some oh so fabulous fresh Mozzarella, as well as some banging tomatoes so I decided to do a spin on a caprese salad.

About two minutes into flipping the patty I added the slice of tomato and fresh mozzarella. Side note I do recommend using a thermometer to check the temperature of the burger, undercooked chicken/turkey=no good(you know that thing called salmonella)  overcooking=no good(hockey puck burger)… golden temperature=160-165F … After the patties are cooked, add the chopped sun-dried tomato and fresh basil. Serve over lettuce and enjoy!

I served this burger on a  bed a lettuce with a side of sweet potato fries, which of course I will be posting.. just not today… sorry friends you’ll have to wait for that one!

Thanks again,

and a special thanks to: retrieved from Pinterest 

Now that’s what for pinner!