A Healthy Way of Living
1 tablespoon canola oil
5 tablespoons unsalted butter, divided
1 cup broccoli 1/2-inch-diced
1 cup yellow banana squash
½ dice white onion
2 sprig of thyme
6 extra-large eggs
15 oz ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1 teaspoon freshly ground black pepper
Australian sweet orange for garnish
Orange reserve for glazing.
Fabulous potstickers with a fresh flavor – you’ll never buy pre-made ever again! Do yourself a favor and make a double recipe so there’s a few in the freezer for another time. I usually do, because these dumplings go fast. An assembly tip: bring the wrappers to room temperature and keep very moist. I also found chilling the filling made it easier to handle.
These are awesome and a lot of fun to make. I used savoy cabbage instead without any issues. Flavor was fantastic and so was the texture play between the crispy side and the steamed sides. Made the potsticker dipper sauce to go with and liked it very much.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Then Transfer to freezer bags.
Homemade potstickers are easier to make than you think, and they taste 100% better than the store-bought ones!
Filling:
1⁄2 medium cabbage (savoy cabbage) 
1 tsp kosher salt
1 pound lean ground pork
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
1 bunch green onions, thinly sliced (about 1 cup)
1 bunch cilantro, minced (about 3⁄4 cup)*
2-inch piece fresh ginger root, finely minced (about 3 tablespoons)
**Cilantro and ginger roots are optional ( I added both cause I like the taste)
For Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
In a large bowl, mix the cabbage, pork, cilantro, ginger, green onions, wine, cornstarch, salt, 1 teaspoon sesame oil, and white pepper. Take 1 of a wrapper and place 1 tablespoon pork mixture in the center. Lift up the edges of the wrapper and pinch 5 pleats up to create a pouch to encase the mixture. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed. Pinch the top together. Repeat with the remaining wrappers and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. Place 12 dumplings in a single layer in the wok and fry 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen or until the bottoms are golden brown. Add 1/2 cup water — the water will sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. or until the water is absorbed. When done, the wrappers will appear translucent the filling will be opaque and warmed through (you can cut one to check). Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Note: I use store-bought wrappers to make my dumplings — they’re dependable and easy to find and use. Look for them near the tofu in the produce section of your grocery store, or plan a trip to your nearest Asian market.
Thank you all for your support. Keep trying some of my recipes and don’t forget to tag me with your favorites. Have some fun along the way while cooking!!!~ ❤ ~ Happy Cooking!!
Eating nuts help your heart. Discover how walnuts, almonds, and other nuts can help lower your cholesterol when eaten as part of a balanced diet.
Eating nuts as part of a healthy diet may be good for your heart. Nuts contain unsaturated fatty acids and other nutrients. And they’re a great snack food — inexpensive, easy to store and easy to pack when you’re on the go.
I had to make my quick brunch today due to my outside mtg appointment. Here is what I prepared for this brunch!!!! 
A simple cooked jasmine white rice
3 chopped bacon
7 grapes tomatoes
1 clove garlic
chopped fresh cilantro
1 teaspoon sugar
1 sweet peel orange
Cook the white jasmine rice in a rice cooker or just a small casserole.
In the cast iron pan, fry the chopped bacon (cut into pieces) until crispy (set aside)
Cut the grapes tomatoes and fry into cast iron pan with the bacon fat on it. Add chopped garlic.
And add the set-aside bacon, add a pinch of sugar and chopped cilantro.
In a plate put one scoop of cooked rice and add the cooked bacon tomato on top. Add the peeled orange. That’s all into it.~ ❤ ~ Happy Cooking!!
Today! Is really unbearable HOT. So being busy and hot I don’t feel like standing in the kitchen and spending a lot of time, so instead, I made myself a plate of salad from *Eunice Kitchen, ingredients I shopped a few days ago. It’s my favorite tomato avocado salad. I have been making it so much this hot summer weather. Thought I just share with you. Just grapes tomatoes, avocados, red onions with spinach. With fresh lemon vinaigrette and add some feta crumble cheese pinch of salt and pepper!!! #BusyLoneMtvTESTKitchen! #FoodPorn#HappyCooking
Well !!Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it’s 3 o’clock in the afternoon, is a sign that the day has just begun and good things can still happen. But thanks goodness Eunice Kitchen still open!!! unfortunately, *Eunice Kitchen still open!!! found some tiny Yukon potatoes, leftover beef chopped into a hash, of course, the pastured eggs, a wholesome no cholesterol low-fat sweet wheat & oat, peanut butter/strawberry jelly, YUMMY ROSE organic watermelon, can’t live without my mocha java allegro CAFE… I’m good to go. #BusyLoneMtvTESTKitchen! #FoodPorn#HappyC
ooking
The magic thing about home is that it feels good to leave
And it feels even better to come back home. So come into my kitchen and let’s start cooking again.~ ❤ ~ Happy Cooking!! With Eunice!
This week will be extremely busy, like Food Journaling, scheduled to attend some seminars food demo, lots of MD appointments and spend some quality time with my dog REX, my Lhasa Apso, as well as do some gardening replanting and arranging some of my herb plants and more !!! However I always plan my breakfast every morning. Today! is no exception I prepared lots of fruits this morning especially during this hot weather.
* I so love this eggs from Happy hens pasture raised on green grass, under open skies freedom to forage outdoors hens, a real tenders by hand on family farms across America!!! So cool taste so sweet, and delicate. Glad I found you lol made with fresh air and sunshine. Happy Monday Morgen everyone !! Nothing fancy, just black Alma de la Tierra sweet citrus smooth chocolate coffee, my few slices of sweet cantaloupe, slices of euro classic brioche cinnamon swirl French recipe of course, a full cup of sweet organic cherries…half or my Australian fresh orange and my homemade honey butter…plus my original honey lemonade!!!!❤️🌺 Enjoy your week everyone and I’ll get in touch very soon!
She Loves Me, a musical with a song titled “Vanilla Ice Cream”
Food portal
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet (I use and preferred iron skillet) when the oil is very hot, add the salmon fillets, skin side down, and sear for 2 to 3 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 6 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Serve with Orzo cold salad, sauteed mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello, top with panko crusted salmon. For more recipe inspiration on the sauteed mixed wild mushroom, please send me a request. ~ ❤ ~ Happy Cooking!!
Cooking with Eunice 