Hoisin Chicken Potstickers

These spicy and crispy hoisin chicken potstickers are a delicious way to start a dinner or a great meal all on there own.


Ok, guys, these potstickers are seriously so good. Now while these may not be the most traditional potsticker you have ever had, sometimes it’s good to stray from the usual and switch things up a little.

I also love that almost every culture has some type of dumpling. Whether it be gyoza, pirogies, samosas or ravioli they are a favourite around the world and essentially comfort food for many children and adults.

So while they can maybe be devoured in a matter of moments they don’t exactly come together in moments. They are certainly one of those little things that are a labour of love. Honestly, it took me over an hour just forming these little beauties. But the one thing that makes up for the tedious work is the fact that you get so many and they freeze so well! I mean honestly, unless you're having a party you’re not going to eat 48 of these in a single meal. But once they are in your freezer you can have a quick meal or delicious snack in less than 10 minutes. Just be sure to check the internal temperature as you may need to steam for a couple of extra minutes if they start out frozen.

So while it may be easy to get a frozen bag from the grocery store nothing beats making your own - you know exactly what is in them and with the spicey-hoisin flavour combination, you will never be able to go back to generic store-bought ones again!


prep time 1 hour 20 minutes

cook time 10 minutes

total time 1 hour 30 minutes

servings 48 potstickers


2 tbsp soya sauce

1 tbsp sesame oil

2 tsp freshly grated ginger

1 tsp sambal oelek

1 tsp sugar

1 tbsp corn starch

1 medium carrot finely chopped

2 scallions

1/2 cup water chestnuts finely chopped

1 lb ground turkey

1/4 cup hoisin

2 tbsp cilantro leaves finely chopped

1 pkg wonton wrappers

sesame seeds


In a medium bowl combine all ingredients except the wonton wrappers and sesame seeds and mix until thoroughly combined.

Place a single wonton wrapper in the centre of your palm then using a small bowl of water and your fingers wet the edges of the wrapper. Place a teaspoon of the turkey mixture in the centre of the wrapper. Fold the wrapper in half so the edges meet and crimp to seal. Wet the bottom of the potsticker with water and press into sesame seeds to create a sesame crust. Continue with each wrapper until all of the filling has been used.

To cook place 1 tsp of oil in the bottom of a frying pan with a tight-fitting lid. Cook for 2 minutes over medium heat then add in 1/2 cup of water and cover with the lid. Allow to steam for 7 minutes or until the internal temperature reaches 165 degrees. Serve with soya sauce or your favourite dipping sauce.


Sesame Ginger Sticky Wings

These sweet and sticky wings are the perfect combination of heat with a sweet kick of ginger and garlic.


Who doesn’t love wings that are crispy, sticky and spicy right! For me, wings are one of those things that when done right can be a meal in itself, but unfortunately so many do it so wrong.

I strongly believe that wings need to be crispy and very well done. The great thing is that most restaurants will happily oblige and cook them well done and if your extra luck you're at Earls and they will finish them in the Forno oven making them not only crispy but also smokey.

So needless to say if I’m going to make wings at home they need to be delicious and crispy. While you can’t go wrong with a classic hot wing sometimes you want something a little bit different. These sesame ginger wings are spicy, tangy, sweet and sticky - possibly one of the best combination. One of the key pieces is the squeeze of fresh lime when they come out of the oven - trust me you don’t want to skip this step.


prep time 5 minutes

cook time 45

total time 50 minutes

servings 4


2 lbs chicken wings

salt + pepper

2 tsp sesame oil

2 tbsp agave or honey

1 tbsp white wine vinegar

1/4 cup sambal

2 tbsp soya sauce

3 cloves of garlic

2 tbsp ginger

1 lime

cilantro + sesame seeds to garnish


In a small bowl combine sesame oil, agave, white wine vinegar, samba, soya sauce, finely chopped garlic and grated ginger. Whisk to combine then set aside.

On a baking sheet lay out the chicken in a single layer and sprinkle with salt + pepper then bake at 400 for 35 minutes then remove from the oven. Pour your sauce over the wings and toss so they are fully coated. Return to the oven and bake another 10 minutes or until chicken is fully cooked and wings are slightly crisp.

Remove from the oven then squeeze the juice of 1 lime over the wings and garnish with cilantro and sesame seeds.


Sweet + Spicy Chilli Chicken with Crunchy Cucumbers

This sweet + spicy chilli chicken has everything that you love about takeout without all of the calories. Perfect served over rice or on its own!


I don’t know about you guys, but I love chicken when it's sweet, sticky, + spicy. Most of the time at restaurants it’s deep-fried which is super yummy, but let’s be honest, not something that we want to eat all of the time.

So this recipe is a great alternative when you want that traditional take-out taste but without the calories. I also think that the cucumber is a great addition to freshen it up and add a crunchy freshness that is perfect for this dish.

This Chilli Chicken is perfect as a main dish served over rice, or, if you're like me, on its own as your full meal! I hope you enjoy this as much as I do!


prep time 20 minutes + 1 hour brining

cook time 10 minutes

total time 1 hour 30 minutes

servings 4


1.5 lbs chicken breast

2 cups pickle juice

2 tbsp oil

6 cloves garlic

1 tsp red chilli flakes

3 tbsp white sesame seeds + more to garnish

1 tsp vinegar

1 tsp soya sauce

2 tbsp ketchup

1 1/2 tbsp honey

1 tsp sambal

1 long English cucumber cut into 1 inch pieces

2 green onions


Cut chicken into 1-inch pieces and place in a ziplock bag. Pour pickle juice over chicken and allow to brine for 1 hour.

To make the glaze in a small bowl combine oil, garlic, chilli flakes, sesame seeds, vinegar, soya sauce, ketchup, honey and samba. Whisk until combined then set aside.

Drain chicken and pat dry using a paper towel. Using a wok or large frying pan cook chicken over medium heat for 5-8 minutes or until chicken is fully cooked and golden brown. Pour glaze over the cooked chicken and stir 1 - 2 minutes or until coated. Remove from heat, add in cucumbers and toss to coat. Garnish with green onions and sesame seeds - serve immediately.


The Best Guacamole Ever

This is the best guacamole ever!!! The addition of frying the garlic gives a depth of flavour that really mellows out the usual raw garlic flavour.


Alright, last Super Bowl post. Do you guys have your parties all planned, or are you one of the lucky ones that get to go to someone else house and enjoy their treats? Now, if you are heading somewhere else and you need to bring something to add to the party this guacamole is the perfect addition to any table.

So, the one problem with guacamole is with it turning brown right? It can change from such a bright vibrant green to an unappetizing hue is no time at all, but I have the best trick to keep it nice and bright until your ready to serve.

Once your guacamole is prepared put it into a plastic container and smooth out the top with the back of a spoon or a spatula. Then using room temperature water pour carefully over your guac so that you have about 1 inch covering the entire surface, store in the refrigerator..

Once you are ready to serve pour off the water and stir. Due to the density of the avocado the water will not be absorbed into your dip so it won’t change the flavour or texture. So now you won’t have to serve or eat brown guac again! And if for some reason you don’t finish the entire bowl (which is highly unlikely), just repeat with fresh water and save for later!


prep time 10 minutes

cook time 4 minutes

total time 14 minutes

servings 4 - 6


4 small avocados

4 large cloves of garlic thinly sliced

1 tbsp olive oil

1 shallot

1/4 cup cilantro

1/2 lemon

1/2 tsp salt


In a frying pan heat olive oil then add very thinly sliced garlic. Cook over medium heat for 2-4 minutes or until garlic is browned. Be sure to stir constantly so garlic does not burn. Pour into a medium-sized bowl.

Carefully slice each avocado in half and remove pits. Scoop the flesh of the avocado into the bowl with the garlic then add finely chopped shallot, chopped cilantro, lemon juice and salt. Mash together with a fork or a potato masher and stir until well combined. Taste and add more salt as needed.


Loaded Tater Tots

A fun take on traditional nachos. Switch things up with this crowd pleaser that is perfect for your Super Bowl Party!

loaded tots.jpeg

Ok, so as much as I love nachos I really love tater tot nachos! Now, of course, you can always cheat and use that lovely cheese that comes in a jar, but let’s be honest, nothing beat homemade cheese sauce with real cheese, none of that fake stuff.

So there are a couple of key things that you need to make sure of a couple of things.

1 - Make sure you have very crispy tots

2 - Serve immediately, tots sitting in cheese sauce, while still delicious, no longer crispy:)

So basically there you go, just keep your tots crispy and your good to go! So go ahead and switch things up this weekend, no one will even miss the nachos.


prep time 15 minutes

cook time 40 hour

total time 55 minutes

servings 4 - 6


1 bag of tater tots (800 grams)

1/2 pkg ground beef

1/2 pkg taco seasoning

1/4 cup finely chopped onion

1/2 jalapeno

2 tbsp butter

3 cloves garlic

1.5 tbsp flour

1 cup half & half

1/4 cup salsa

1 cup Mexican blend cheese

1/4 cup cilantro + more to garnish

1/8 tsp chili powder

juice of 1/2 a lemon

salt to taste

2 tomatos


Preheat oven to 400. Lay tater tots on a baking sheet in a single layer and bake for 20-25 minutes flipping halfway so that all sides are crispy.

While tots are cooking in a frying pan cook ground beef until browned and slightly crispy. Add taco seasoning and 1/2 cup of water. Stir until well combined the cook until all of your water is evaporated. Set aside.

In a medium-sized saucepan melt butter and add in finely chopped onion and cook until translucent. Add in minced garlic and finely chopped jalapeño. Cook for 1 minute. Add in flour and using a whisk ensure butter and flour are fully combined. Slowly add in half + half whisking so that you have no lumps. Add in cheese and allow to fully melt. Add your salsa, cilantro, juice of 1/2 a lemon, chili powder and season with salt.

In a baking dish assemble your loaded tots. Start with your tater tots, drizzle with cheese sauce then top with taco beef, chopped tomatoes and cilantro. Serve immediately.