Sesame Chicken Potstickers Recipe

IHOD- Sesame Chicken PotstickersI could live off of appetizers and finger foods. I totally admit they are usually my motivation for attending parties:D:D With Supersbowl Sunday now in view, I thought I’d share an easy appetizer you can take with you to your watch party! Gabe and I tag teamed the stuff and fry part and it took a total of 15 minutes. Pretty easy.

What I love about potstickers is that they have plenty of room to experiment with. After the test round, this is the winning sesame chicken potstickers recipe that got the winning vote. Take this to your game day party with a few chopsticks;) But be careful, they are as addictive as candy. Recipe below!

P.S. Looking for more superbowl party recipes? Creamy White Chicken Chili, 50 Stars BBQ chicken, Twice Baked Potatoes, and White Bean Hummus

Sesame Chicken Potstickers
Yields 30
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 3/4 lb. Italian seasoned ground chicken
  2. 1 Tbls. Sesame seeds
  3. 2 Tbls. Teriyaki Sauce
  4. 2 Tbls. Soy Sauce
  5. 1 Tbls. Hoison Sauce (optional
  6. 1 tsp. Salt
  7. 1 tsp. Sugar
  8. 1 pkg Round Wraps
  9. Olive oil
  1. Mix meat, sauces, and seasonings in a bowl.
  2. Add 1-2 tsp to the center of each wrap.
  3. Using a small bowl of water, dampen the inside outer edge of the wrap with water (using your finger).
  4. Fold the round wrap in half and pinch the edges together and draw the two ends towards each other so it looks like a fortune cookie. (Also optional)
  5. Continue to fell the round wraps until all the meat is used up.
  6. Heat a non stick skillet and add a few tablespoons of olive oil.
  7. Fill your pan with the stuffed potstickers, and fry 3-4 min. on each side.
  8. In the last 1-2 minutes add a dash of teriyaki sauce on each potsticker and sprinkle with additional sesame seeds.
  9. Remove from skillet. Refill the pan with the rest of the potstickers and repeat.
  1. If you can't find seasoned ground chicken, you can buy basic ground chicken add your own sweet Italian seasonings!
In Honor Of Design

Raspberry Coconut Flour Muffins

Whole30 Raspberry Muffins

Don’t be fooled. I am actually kind of lazy in the kitchen for breakfast. We have yogurt and fruit most mornings and muffins are few and far between, but since I love them so! I had to come up with a version that we could eat guilt free so I played around with a few recipes. We don’t strictly follow any diets, but we aim to do a mix of Weston Price(wouldn’t survive without grass fed dairy!) and Whole30 lifestyle so this recipe should pass the test for clean eating, gluten free, dairy free, and all the rest!

You can make with any fresh or dried fruit you have on hand and are extremely delicious fresh out of the oven. I especially love them lathered in kerrygold butter, but you know, to each his own;)

Hope you enjoy and happy Dr. Martin Luther King Jr. Day!

Raspberry Coconut Flour Recipe
Yields 12
A simple breakfast muffin recipe made from clean eating ingredients and whole30 approved. Make any type of fruit muffin you like with this recipe.
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  1. 3/4 c. coconut Flour
  2. 1/2 c. coconut oil (melted)
  3. 6 eggs
  4. 1/2 - 3/4 c. raw honey
  5. 1/2 c. almond milk or coconut milk
  6. 1 tsp. vanilla
  7. 1 tsp. baking soda
  8. Dash of salt
  9. Small container of fresh raspberries (or any fresh or dried fruit!)
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients and set aside.
  3. Beat eggs and add in raw honey, coconut oil, and almond milk.
  4. After chopping the raspberries into small pieces, fold into the batter.
  5. Grease your muffin tin well with coconut oil.
  6. Pour in batter to fill each spot 3/4 full.
  7. Bake for 22-25 minutes or until golden brown.
  8. Enjoy!
  1. Coconut flour is a heavy flour so the milk helps to fluff up the muffins, but you can make this recipe without if you choose!
In Honor Of Design

P.S. I can’t figure out how to edit the recipe card for the life of me but it is supposed to be titled “Raspberry Coconut Flour Muffins” in case that confuses you!

Thanksgiving Tablescapes: Dessert Buffet + Apricot Pie Recipe

Thanksgiving Dessert TablescapeDessert Table Setting | IHODIn Honor of Design: Dessert BuffetIn Honor of Design- Apricot Pie Recipe

When Target challenged me to share my spin on keeping guests lingering at the table this year, my sweet tooth answered the call. We are staying home for Thanksgiving this year, so I have been working on our menu for Friendsgiving. It’s usually tough to save room for dessert after the smorgasbord feast, but as usually anticipated by the crowd, the pies and sweets are always worth the wait.

One way to keep the dinner crew conversation going after the plates are cleared, is to create a dessert bar on a separate table or a buffet display at the center of the commotion. I wanted to do something a little different from the expected fall colors for thanksgiving tablescapes, so I incorporated silver and champagne tones. I worked a few platters, plates, and reindeer (cause why not??) along with fall foliage to make the scene come alive.

Candlelight and Coffee doesn’t hurt either;) Having coffee along with that bundt cake or pie, and a little candlelight to keep the atmosphere comfortable to keep everyone together for a while longer!

The making of a Dessert Buffet: Tiered Dessert Stand // Cake Stand // Reindeer // Mercury Charger ( Used this as a platter!) // Mercury Plates // Mercurey Votives (In Store)

What is on your menu for Thanksgiving? I would love to hear! Veronica helped me make these 3 Ingredient Powder Puff cookies, and below is the recipe to one of my very favorites that comes from a very talented family friend. Since Apricots aren’t in season you can use frozen!

Dreamy Apricot Pie

6 C Apricot halves
2/3 C sugar
1/3 C Flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
2 – 9 inch pie crusts (homemade or store bought)
3-4 tbls. butter

1) Preheat oven to 425 degrees.
2) Whisk flour, cinammon, nutmeg, and sugar.
3) In a separate bowl mix apricots and lemon juice. Add in dry ingredients.
4) Line your pie crust into pie dish and prepare edges.
5) Pour apricot mixture into the pie crust. Dot with butter.
6) Top the pie with remaining pie crust, pinch the edges, and slit the top. (Tip: Line the edges of the pie with foil to prevent burning.)
7) Bake for 35 minutes or until golden brown.
8) Sprinkle with a little sugar on top, cool, and serve!


This post is sponsored by Target. All opinions are my own. Shop Home D├ęcor for modern luxury made easy.