Pot Stickers oh how I love thee! I call them Chinese dumplings, but I see many call them pot stickers, and I kind of like that name too.
When I first made Pot stickers they took all day…literally. I made everything including the Wonton wrappers from scratch.
We were instantly hooked.
As much as I love my favorite Chinese Spots Pot Stickers, the fact that my recipe and technique came so close to the original thing had me hooked.
I was making these things left, right, side, and up.
I mean we were having Chinese dumplings at least twice a week for months.
I would make the wrappers all at one time so that when I was ready for a new batch they would be ready for me.
Well to say that got old is not saying enough. I quickly learned the best and most time efficient way to turn out these delicious morsels were to buy the wonton wrappers already made, and that’s just how I do it.
The fun thing about pot stickers are you can mix-match ingredients, and use exactly what you like and none of what you don’t like! I love using Napa Cabbage, ground pork, fennel, and carrots. The recipe below uses Bok Choy which is also a favorite of mines. I like a bunch of veggies in my pot stickers, but it gives them a green color which can initially turn off a picky eater. My little one in particular. Seriously though the color doesn’t affect her, she loves Pot Stickers and eats them as if her plate is running away from her. They are totally worth the effort!
These cheese sticks are seasoned with chili flavors and instead of the classic mozzarella cheese I used jalapeno and red pepper string cheese to kick up the spice.
My family loved them and they weren’t at all too spicy for the kiddies to enjoy. This is a super easy treat that I’ll most likely be making this week if they do decide to close schools.
They make a perfect afternoon snack, and my kids love snacks.
Stay safe in this cold weather and if you need a little warm me up try this spicy treat.
Earlier this week I scored a major deal at the grocery store, I paid 9 bucks for an original $16 piece of meat!!! Yippee!!!
I ended up getting a huge bag of honey coated pecans, enough to last me the rest of the week which is quite expensive, but I didn’t care because 7 of those dollars were saved on this pork shoulder ( I guess the cats out the bag that I’m extremely cheap. Oops)
I know my enthusiasm over a piece of meat may be a bit much, seems these days I’m getting more excited about a score at the grocer than the department store, honestly speaking, if you see me on a daily basis, you would think all I owned were an assortment of tired cargo pants, a pair of raggedy Tom shoes and a vest a really bad-looking and distressed vest! :/
Yeah so I just got all off topic, and I’m not sure how, but don’t judge me off my recent decline collapse in style, what’s more important are my culinary inhibitions which have been greatly appreciated around these part and I’m sure you will appreciate this one too!
Now I’m not into dethroning anyone but this recipe may give the current BBQ Pulled Pork King (my dad) a run for his money! This was juicy, tender and beautifully seasoned.
The one I’m giving to you today is the Jerk Pulled Pork BBQ Tacos, ump hmm and they were perfect.
The Jerk Pulled Pork Tacos paired with traditional red beans and rice makes a perfect meal with classic Jamaican flavors.
I personally like the strong taste of aged white cheddar on a taco with the sweet and tangy pulled pork. Plus a quality Pico de Gallo is awesome.
I use 1 tomato, one small onion, cilantro, lime juice, a drop of honey and sprinkle of cayenne pepper.
Plus avocado never hurt a thing, so of course I included them on my tacos.
There’s so much meat, you can put out a bunch of random ingredients and have a taco party.
One more thing, always pick quality tortillas (homemade are the BEST) they really can be the deciding factor in whether a taco is OK or GREAT!
Get red beans and rice recipe here!
This is a simple and easy recipe for Red Beans and Rice that goes with the Jerk Pulled Pork Tacos.
My babysitter was from Puerto Rico and according to the peeps, we went together like no pun intended, red beans and rice! I have remnants of memories which include Ms. Arlene ( her name) her beautiful smile and her delicious food!After extended stays with Ms. Arlene all I wanted to eat were beans and rice, being that she was from the islands I’m sure hers were both authentic and heavenly, unfortunately with me and my awful memory, Ms. Arlene’s beans and rice are just a figment of my food imagination… …fortunately I make some heavenly beans and rice myself!
These won’t disappoint, and they make a quick and easy side in a snap!
Here’s the Jerk Pulled Pork BBQ recipe to go with the dish!
You don’t know what to do with that can of corned beef?
Here’s a delicious and simple recipe that will make you forget the meat came from a can.
Serve with eggs and toast. This is an easy and delicious breakfast, brunch or whenever you like to eat it.