10 for $10 Crab, Shrimp, or Lobster Cakes. Mm so good. If you’re hosting a party for St. Patty’s day and just want something fun and delicious these might be a good idea.

Offer ends Thursday, March 18th

I haven’t really posted anything like this before. These pot stickers were posted by a vegan blogger so if you’re vegan this should be good for you. I personally am not vegan so please read over the recipe before taking my word for it.

I like Chinese and Japanese foods so I thought I’d give this one a try. They look absolutely delicious. They also look like something that would be fun to make in a group either a family party or a gathering of friends, etc. Food is just better when you enjoy it with others, both eating it together and making it together.

Adzuki Bean Gyoza

1 Cup Finely Chopped Vegetables*
1 Cup Cooked Adzuki Beans
1/2 Inch Fresh Ginger, Peeled and Grated
1 Green Scallion, Thinly Sliced
1 – 2 Cloves Garlic, Finely Minced
4 – 5 Fresh Shiitake Mushrooms, Caps Only, Chopped
1/4 – 1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Soy Sauce

40 – 50 (3 1/2)-Inch Round Gyoza Skins**

*I used a combination of napa cabbage, zucchini, and carrots, but you can use just about anything you have in the fridge. Try bean sprouts, red peppers, kale, water chestnuts, broccoli, beets… Don’t be afraid to experiment!

**Be very careful to read labels, as many of those that you’ll find in a standard mega mart have eggs. I purchased mine at an Asian grocery store, and found them in the freezer section. Just make sure they’re completely thawed and at room temperature before beginning to assemble your gyoza.

The procedure for making the filling couldn’t be simpler; Just toss together all of your veggies and seasonings, adding more or less garlic and pepper to taste. For best results, let it sit and marinate for an hour or two, but you can go ahead and use it immediately if you’re in a hurry.

Keep your stack of inactive wrappers covered in a lightly moistened paper towel to keep them from drying out. Have a little container of water ready to seal the edges of the dumplings. Place about 1/2 – 1 teaspoon of filling in the center of one skin (being very careful not to over-fill! It won’t seem like much, but a little goes a long way), run a moistened finger around the whole edge, and pleat the gyoza. It’s very difficult for me to verbally describe the method for pinching together the gyoza into neat little packages, but you can find a really helpful visual guide here.

Once you have all of your gyoza folded and ready to go, heat 2 – 3 tablespoons of oil in a wide saute pan with lid, enough to generously coat the bottom. Although they’re sometimes translated as “pot stickers”, you don’t actually want them to stick in the end! With the heat at about medium, place about 10 – 12 into the pan, being sure not to crowd it, allow the bottoms to brown for about 4 – 6 minutes. Once nicely golden, pour in about 1/3 cup of water, and very quickly clamp on the lid. Turn down the heat to medium-low, and let steam for 5 – 6 minutes, until the skins look translucent. Remove the gyoza to a serving platter, and eat immediately or keep warm in a low oven while you finish the rest.

Serve with additional soy sauce or dipping sauce.

Makes 40 – 50 gyoza

For this recipe and others click here.

This looks absolutely amazing. Mmm. I love fruit, in pies, on pancakes, in a salad, anything. I just love fruit so naturally when I see fruit I stop and read. Being that I’m in such a morning mood thanks to the reappearance of our friend the sun, I decided to post a breakfast recipe. It seems like the ultimate oatmeal made a little differently than most of us are used to seeing in the instant packets. Sign me up!

Maple Steel Cut Oats with Cinnamon Apples

• 1/2 cup steel cut oats
• 1 cup milk
• 1/2 – 1 cup water
• 1-2 tablespoons raisins
• 2-3 tablespoons maple syrup (depending on your taste and your maple syrup)
• 1 apple, peeled, cored, and cut into chunks (I used a Fuji apple)
• 1 tablespoon butter
• 2 tablespoon brown sugar
• A couple of dashes of cinnamon

- Heat the milk and water in a saucepan. When hot and small bubbles begin to form on the sides of the pan, stir in your oats. Let this cook over low heat for about 10-15 minutes then add the raisins and the maple syrup. Cook further, about 10-15 minutes more, stirring regularly, until oats are done to your liking. If it starts to dry out before the oats are done add a splash more milk.
- In a hot skillet melt the butter. When the butter starts to bubble, add the apple and sprinkle over the sugar. Stir gently until all the apple pieces are coated evenly. Add a couple of dashes of cinnamon (I give it two shakes) and stir again to make sure everything is distributed evenly. Swish the pan around – this helps! Cook for about 5-10 minutes or until the apples are starting to soften but still have a crunch and the butter/sugar mixture is bubbly and coating the apples.
- Divide the oats into two bowls. Top with some of the apple – don’t forget to drizzle some of the caramel-y sauce onto your oats as well!
- Serves two.

For the recipe click here.

Farmland All Natural Bone-In Center Cut Pork Chops for $1.69. Pork chops are delicious, bone-in ones especially in my opinion. They seem to be a bit more tender and flavorful when on the bone. Now, I’m usually a fan of the boneless meat but this cut is really tasty. Give it a try.

Offer ends Thursday, March 18th.

I’m all for easy dishes that look like they took you hours to make. It’s a guilty pleasure of mine to have my friends think I’m a cooking genius when the recipe really only called for a few ingredients. But I won’t tell them how easy it was until AFTER they’ve eaten it.

The author of this blog shares my excitement.
”

Okay, so you know how much I love an easy recipe that delivers huge, right?  Let me just say that I was beyond excited when I made this awesome mousse!  It literally takes all of five minutes (minus chill time) and yet it turns out a creamy, delicious mousse with endless possibilities.  And the best part?

There are only two ingredients.  TWO!!”

So that’s about it, a Nutella Mousse that only uses 2 ingredients and five minutes of your time. This could either be wonderful, dangerous or both. Being that it’s so easy and quick to make why wait for a major holiday to make it?

“Just toss about half a cup of Nutella in your mixing bowl, add a cup of whipping cream and whip until you’ve got peaks – somewhere between soft and stiff seemed right about perfect.  Then chill for at least four hours, put into some pretty little serving dishes and taste all that hard work!”

Enjoy.

For this and other recipes visit The Wicked Noodle.

On sale this week we have Extra Large Sweet Red Peppers for $.79 lb. Which is great if you’re looking for a healthy snack to take to work or to send to school with the little ones. You can even add a side of low fat ranch dressing. They also make a good colorful addition to a salad. There’s so much you could do with them.

Sale ends Thursday, March 18th

With St. Patrick’s Day coming up I searched some recipes for a classy, minty cocktail that is sure to please any party guest. And you can also make it without rum for the little ones. Yum yum.

Prep Time: 2 minutes

Difficulty: Easy

Yield: Serves 2

Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you’ve almost got a Shamrock Shake

For the website click here.

Season’s Best Sweet Strawberries 16 oz. are on sale this week 2 for just $3. I love strawberries, I’ve always been a big berry person so this is a must buy for me. I figured though that I’d get a little bored after a while so I looked up this recipe. It’s something new and different.

For the recipe go here.

Help comes in all different forms. This group of students held a baked sale out theirs school. I have to say, nothing goes faster than baked good in a cafeteria full of hungry teenagers. A brilliant idea. Looking at the cupcakes and cakes they were selling I have to say I was more than a little impressed with the work these students did. Handmade buttercream icing, gum paste  flowers. This food looked almost too good to eat! Beautifully done for a beautiful cause. Doing something as fun as this and you almost forget you’re doing it for charity.

Check out the cake they made!

If you want to create your own bake sale here’s some things you can try:

Snicker Doodles

Chocolate Chip Cookies

Homemade Cupcakes from scratch

Or you can even try a fondant cake! What a fun way to attract customers!

There’s so much you can do to help out those in need for any charity organization and have fun doing it! The rewards are great for you and the charity. What’s not to love?

To read more about the students and their bake sale, click here.

I know nothing about making fish, buying fish, eating fish, nothing. However, I love trying new things and I’m not one to let a little thing like inexperience get in the way. I can handle it. So I found this Tilapia recipe because we have Tilapia on sale this week for $3.99 lb.

Ingredients

• 1 cup shelled pistachios
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 4 tilapia fillets
• Salt and freshly ground black pepper
• 3 tablespoons honey mustard
• 1 1/2 tablespoons olive oil, divided
• 4 ounces prosciutto, diced
• 4 tablespoons pine nuts
• 6 cups fresh chard leaves
• 1/4 cup crumbled Gorgonzola or blue cheese

Directions

In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.

Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

For the recipe click here.