Delicious Potstickers!

I got together with my Oki Native Sisters and we made homemade gyoza!

Everyone brought a couple ingredients each and we had a great time putting them together and of course eating them!!

They are super easy and fun to make. Something I want to do more often with my Fish Fam.

Oh so good!!!

Recipe here at Damn Delicious....

Ingredients:

-1lb. ground pork

-1 cup shredded green cabbage

-3 oz. Shitake mushroom, diced

-2 garlic cloves, pressed

-2 green onions, thinly sliced

-1 tbsp. hosin

-1 tbsp. freshly grated ginger

-2 tsp. sesame oil

-1 tsp. siracha, or more to taste

-1/4 tsp. white pepper

-36 wonton wrappers

-2 tbsp. vegetable oil Soy sauce, for serving

Directions: 

1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
4. Serve immediately with soy sauce, if desired.

Check out her other potstickers here. So many to choose from!!

She has a lot of really good recipies, especially Asian recipes, which we eat a lot of. So check her out!!!

Enjoy!

Pineapple Upside Down Cake!!!

Who doesn't love the classic Pineapple Upside Down Cake?!

This is one of my easy go to cakes, especially when providing meals for others. It's so vibrant and delicious! I use Duncan Hines Pineapple Supreme cake mix....

Super easy!

https://www.duncanhines.com/recipe/pineapple-upside-down-cake/

Ingredients

• Topping:
• 1/2 cup (1 stick) butter or margarine
• 1 cup firmly packed brown sugar
• 1 (20 oz) can pineapple slices
• Maraschino cherries
• Cake:
• 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
• 1 (3.4 oz) pkg vanilla instant pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/2 cup oil

Baking Instructions

• Preheat oven to 350°F.
• Melt butter. Remove from heat and pour in baking pan.*Aluminum cake pan works best.
• Sprinkle with brown sugar over butter and evenly spread throughout the pan.
• Arrange pineapple slices on top of mixture and place cherries in center of each pineapple; set aside.
• Combine cake mix, eggs, water, oil and instant pudding in large bowl.
• Beat with an electric mixer at medium speed for 2 minutes.
• Pour batter evenly over fruit in skillet.
• Bake 50 minutes or until toothpick inserted in center comes out clean.
• Cool cake completely on wire rack. Invert onto serving plate.
• 
• Yum Yum!!!

Awesome Pineapple Cake!

Amy from She Wears Many Hats has a really great Pineapple Cake! We love pineapple everything over here and my kids loved this cake. Get the recipe here. 

This time I did use a boxed cake mix "Pineapple Supreme Moist Cake Mix." I added some vanilla pudding mix and instead of butter I used coconut oil. 

And I whipped up this yummy 7 Minute Frosting.

It smelled super good and tasted even better!

Pressure Cooker New York Cheesecake!!

So. Cheesecake. Who doesn't love it?!

I would have never made cheesecake had I not joined an Instant Pot group on Facebook. Lots of people make all kinds of different cheesecakes in this pressure cooker and I just had to try it!

I used This Old Gal's New York Cheesecake recipe! So try it out. If all goes well and you don't end up over mixing the eggs everything will cook and set up just right and I'm super happy that mine came out!...

 The true test is if people like it. We had some friends over for dinner, so they got to decide! And they loved it. Them and my Fish Fam said over and over how good it was. Whew! Then my husband took the last of it to a family he went to visit after dinner. He came back saying how much they loved it and couldn't stop saying how good it was. I was glad to hear that because you all know cheesecake isn't something on my menu, so I didn't know how it tasted! It's definitely something my food intolerances will not tolerate. Too bad so sad! But honestly after seeing all the dairy and sugar that went into this thing, I'm not sure I could eat it even if I could eat it! Lol!! I'll stick to my raw paleo cheezcakes! 

If you want to make cheesecake in this pressure cooker you need to have a few specific things...

This 6in cheesecake pan that will fit into the pressure cooker. I bought this recommend springform pan at amazon... https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1478696303&sr=1-3&keywords=fat+daddios+6+inch+cake+pans

 The pan needs to be on top of a trivet... https://www.amazon.com/gp/product/B00H3CXWW6/ref=ox_sc_act_title_4?ie=UTF8&psc=1&smid=A1SJABPS7VUUEM or this steamer is also recommended because it has these handles so you can pull out the cheesecake...https://www.amazon.com/gp/product/B00A2KD8IY/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1. These two things are needed so the pan isn't submerged into the water.

*The green steamer is nice to use for making hard boiled eggs and I've used it for making banana bread and this cheesecake in the spring form pan, but because it's silicone and the springform pan fills the pot pretty good and us heavy from the bread or cheesecake the silicone rubs on the sides and makes it harder to pull it out. So I will try the trivet and her hand made foil sling next time!

Follow her directions closely and you're good to go!

Enjoy!!

Halloweenies and Pesto Pasta

These simple and fun Yummy Mummies aka Halloweenies are one of my kids favorite things to make and eat during Halloween!!

I make the dough from scratch. I always use Six Sisters "Homemade Pizza Factory Breadsticks" recipe. Super easy, but does take a little bit of time due to rising.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

*I always end up needing a little big more flour so it's not sticky. For these Halloweenies I didn't do any garlic or parmesan cheese, but I think I should've. And I usually add olives for the eyes, but didn't have any, so raisins it was. These have always been the best breadsticks ever, or in this case Halloweenies ever!

**And if you want paleo style Nom Nom Paleo has got you covered click here!

I served them with some homemade pesto over Barilla tri-colored spiral noodles and some very cute Charly Brown Halloween pasta....

My kids love the homemade basil pesto that I make. It's something that I can't eat because of the garlic and cheese in it, but oh my goodness it smells so good. Basil makes everything smell so wonderful!

Basil Pesto is super easy to through together and no need to follow a recipe, 

but here is a recipe to follow:

2 cups Basil

1/2cup Parmasean Cheese

1/2cup extra-virgin olive oil

1/3cup pine nuts

3 garlic cloves

Salt and pepper to taste

Put it all in a food processor and blend.

They said, "This is the best dinner ever mama! We love Halloweenies because mummies are so yummy! And your pesto noodles are always the BEST!!"

Strawberry Shortcake w/ Coconut Whip Cream

While out grocery shopping I've noticed all the strawberries coming out on the shelves. And since the weather has dramatically warmed up I couldn't resist wanting to make this!

We had some guests over and after our meal enjoyed this awesome treat outside while the kids played and everyone (but me I enjoyed my Maple Pie Cocoroon) enjoyed the weather and delicious dessert that was on the back of my Wholesome Sweeteners Organic Sugar bag. One of my kids requested these for their birthday cake. I make my own Coconut Whip Cream to top it off!

Frontera's Famous Strawberry Shortcakes 

By Chef Rick Bayless

Ingredients

For the shortcakes:

1 3/4 cups all-purpose flour

1/4 cup plus 1 tbsp Wholesome Sweeteners Fairtrade Organic Sugar (divided use)

2 tsp baking powder

1/2 tsp salt

1 stick chilled unsalted butter, cut into small cubes

1 large cage-free organic egg

1/3 cup plus 1 tbsp buttermilk (divided use)

1 1/2 tsp pure vanilla extract, preferably Mexican

1/4 cup grated semi-sweet or Mexican chocolate

For the topping:

1 qt strawberries, hulled

1/4 cup plus 2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar, divided use

1 to 1 1/2 cups heavy (whipping) cream

Wholesome Sweeteners Fairtrade Organic Powdered Sugar, for garnish

Directions

To make the shortcakes: Preheat the oven to 400°F. Measure the flour, 1/4 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients. Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits. Add the egg, 1⁄3 cup buttermilk, vanilla and grated chocolate. Pulse the processor 7 to 8 times until the soft dough just comes together. 

Turn out the dough onto a well-floured board and press together to form a disk that is ¾ inch thick. The dough will be very moist. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer to a rimmed baking sheet lined with parchment paper. Gently bring the scraps back together and pat out the dough again. Cut two more disks and transfer to the baking sheet. Brush tops with the remaining 1 tablespoon of buttermilk, then sprinkle with the remaining 1 tablespoon sugar. Bake for about 18 minutes, until the biscuits are lightly browned. Cool.

To fill and serve: Thinly slice the strawberries and scoop into a medium bowl. Gently mix in 1/4 cup of the sugar. With an electric mixer, beat the cream and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks. 

Just before serving, split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries (and any of their juices), then set the top in place (or off slightly off to the side, to show off the strawberries more). Sprinkle with powdered sugar and you’re ready to serve.

Recipe source

Chef Rick Bayless of Frontera Grill and Topolobampo, Chicago, IL

*We don't drink cows milk (just occasionally), so no buttermilk for us. Luckily, I've discovered how to substitute with a diary free option. In a bigger measuring cup put one tablespoon of white vinegar and then add your dairy free milk (I usually use coconut milk) until it reaches 1 cup. Mix and let it sit for five minutes and then it out "Buttermilk" is ready to use!

*Next time I'm going to sub coconut oil for the butter. Yum. 

Enjoy :)

Banana Cream Pie Bars

Since I'm raising Monkey's we always have plenty of bananas to go around!

And WOW, these Paleo Banana Cream Pie Bars were amazing.

Definitely an enjoyable treat for me :)

Taylor Made It Paleo

Banana Cream Pie Bars

Ingredients:

For the Crust:

-1 1/2 cups almond flour

-1/4 cup honey (I used maple syrup)

-2 T nut butter (I used almond)

-1 T maple syrup

-pinch of salt

For the Topping:

-1 can of coconut milk (left in the fridge overnight to let the cream settle at the top and ONLY use the cream on the top and not the liquid underneath.)

-1 ripe banana, mashed (I used to small bananas)

-1 T maple syrup

-1 tsp vanilla (I don't add, don't like the taste)

Directions:

1. Combine all crust ingredients until crust like texture forms.

2. Press dough evenly into the bottom of a pan.

3. Whip together coconut cream, banana, maple syrup, and vanilla until well combined.

4. Spread evenly over the top of the crust.

5. Top with additional banana slices.

6. Place in freezer for 1 hr.

7. Cut into squares and enjoy!

8. Store in fridge. (I've kept mine in the freezer because if you don't eat it all up fast enough it gets too soft and runny.)

And nope, you don't need to bake the crust, I had to double check myself :)

These are really easy to make and very delicious!

The Pumpkin Pie Post

I am so happy to say that this pie was delicious!

As I am able to introduce and eat more things I was really looking forward to making this.

Against All Grain has some wonderful foods that I've been able to tolerate.

I used her Honey Graham Cracker Pie Crust or in my case....

Maple Syrup Graham Cracker Pie Crust because I can not have honey.

I also used fresh "Pie Pumpkin" and cut it up, baked it, and pureed it myself.

I feel like "The Little Red Hen."

Which is totally a good thing!

Graham Cracker Pie Crust

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/4 cup almond flour
• 1/2 cup plus 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, softened
• 1/4 cup honey *or maple syrup
• 1 egg
• 1 teaspoon vanilla

Instructions:

1. Mix the dry ingredients in a medium mixing bowl.
2. In a separate small bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry, and mix until combined.
4. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

URL to article: http://againstallgrain.com/2012/02/10/honey-graham-cracker-pie-crust/

Against All Grain does have a pumpkin pie filling, but I used Food Babes "Healthy Pumpkin Pie w/ Coconut Whipped Cream"filling...

Ingredients

• ½ cup coconut palm sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (13.5 oz.) full fat coconut milk

Instructions

1. Preheat oven to 350 degrees.
2. Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
3. Pour filling ingredients into pie shell.
4. Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
6. Top with whipped cream before serving.

Notes

Filling may yield two pies depending on your pie dish or crust.

Then top it off with some beautiful coconut whipped cream!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy a delicious healthy pumpkin pie!