How to Air Fry Pot Stickers

 Air frying Pot Stickers or Asian Dumplings,  are quick to make and are a wonderful snack or light meal. 

Air Fryer Dumplings

My husband and I  are always looking for healthier yet fun snacks to eat while watching movies together. We finally decided to try air frying some pot stickers we had in the freezer. I think we loved them better than are favorite egg rolls!

We used Trader Joe's Chicken Gyoza Pot Stickers. They are frozen, fully cooked, ready to heat and eat! Besides being delicious this  means we aren't worried about cooking raw chicken all the way through. We just need to get them hot and crispy!

Air Fryer Dumplings

We use a Ninja Foodie XL.. We  are not a paid sponsor and are not receiving anything for this post, I am just sharing the name of the air fryer with you, if it helps you in working with your own air fryer at home. 

It only takes a few minutes and 2 ingredients to make them! Let's get started. 

Air Fryer Pot Stickers


  • 1  16 oz. bag Pot Stickers 
  • Olive Oil cooking oil in spray spritzer (or non stick cooking spray) 
  • Sprinkle of salt.
  • Dipping sauces as desired


  • Preheat Air fryer on Air Crisp setting to 390° . 
  • Lightly spray all sides of pot stickers with Olive Oil.
  • Place in air fryer, and set timer for 8-10 minutes.
  • Remove from air fryer, Sprinkle lightly with salt.
  • Serve with dipping sauces.


Fruit Salad with Gingerale Dressing

 This fresh fruit salad is elevated up a notch with a homemade Ginger syrup dressing that has hints of lime and honey, to make any occasion special when you serve it.

Fruit Salad with Ginger dressing

Several times a year I stop to make homemade ginger syrup to store in my fridge. It makes homemade Gingerale or a lovely hot ginger tea for soothing nausea. It also works beautifully on this fruit salad, which I try to use whenever I have a batch ready,  but I will also share my quick store bought version for this fruit salad  when I don't have time to make a syrup batch.

Homemade gingerale concentrate

This fruit salad can be made with any combinations of fruits. Peaches are a week or two away from pick your own season here, so I don't have any to add ,but they would be amazing in this! I used what I had in the fridge: Fresh Pineapple, Strawberries, Green Grapes, Blueberries. Feel free to play with it!

Let's get making this recipe!

Fruit Salad with Gingerale Dressing

Serves 6-8 


  • 1 fresh pineapple peeled ,, cored and diced. (I buy it peeled & cored from the produce section)
  • 1 qt. strawberries, halved
  • 1 1/2 cups green grapes halved
  • 1 - 1/4 cups blueberries
  • any other fruits you want; bananas, peaches, kiwi, orange slices
  • Optional : mint leaves

Ginger Dressing: 
If not making my homemade Ginger syrup from scratch, here is my go to  quick dressing:

  • 1/3 cup Quick  Gingerale 
  • 2 Tablespoons Honey 
  • 2 Tablespoons Lime Juice

  1. In large serving bowl wth a airtight lid, mix together the prepared fruit. Set aside.
  2. In small bowl mix together the gingerale, honey and lime juice., whisk till blended well. 
  3. Pour syrup over the fruit and stir gently to cover fruit.
  4. Sprinkle with mint leaves if using them.
  5. Store in fridge for at least 1 hour till serving time.

Fruit Salad with Gingerale syrup


Chorizo , Elote Roasted Corn, and Chili Lime Zucchini Skillet Dinner

 This savory skillet dinner is full of all the street corn  and south west flavors you love, in a 20 minute skillet meal.

Chorizo and Roasted Corn Skillet

My daughter and I ate brunch recently at a lovely restaurant that had an elote fire roasted corn and Chorizo sausage hash. My daughter loved it and we started plotting to recreate it. In the mean time our garden bounty of summer squash was rolling in. I had a garden party pot luck to attend and decided to do a savory vegetable dish, with street corn, summer squash in a chili lime dressing. The party got cancelled and ultimately I decided to blend the two ideas into a fun, flavor filled, yet vegetable based skillet meal.

  • Jan's Tips: make some cornbread on the side with a drizzle of honey. It will balance out all the savory flavors.
  •             this is not spicy, but flavorful. I am a "mild" loving person, and I can handle the flavor explosion this dish brings.
Chorizo and roasted Corn Skillet

Chorizo, Elote Roasted Corn, and Chili Lime Zuchinni Skillet Dinner

Servings 4-6


  • 2 cloves garlic , minced
  • 1 teaspoon Elote seasoning. (I got mine at Trader Joes) 
  • 1 lb. Chorizo Sausage
  • 2 medium zuchhinni/ summer squash sliced into even, ,round "coins" 
  • 1 10 oz bag frozen Mexican style fire roasted corn. (I use Traders Joe's) 
  • 1 cup cherry or grape tomatoes sliced in half
  • 1/2 cup Feta Cheese
  • Optional:: for spicier dish:  1 fresh jalepeno, seeds and ribs removed, finely chopped. 

Chili Lime Vinaigrette:

  •     3 Tbsp. olive oil
  •    2  Tbsp. lime juice
  •    1/2 tsp chili powder
  •    1/2 tsp salt
  •    1/4 tsp ground cumin
  • Optional: 2 Tblsp finely chopped fresh chopped cilantro


  1. Heat 1 Tbsp. oil in a large skillet over medium heat . Cook Chorizo Sausage till done, remove from skillet. leaving drippings in the pan. 
  2.  Add garlic and zucchini cooking  5 minutes, till almost tender. 
  3. Add optional jalapeno cook 2 minutes. Add in corn and sprinkle with Elote seasoning,  cooking approximately 1 minute till heated through. turn off the heat .
  4. In small bowl prepare Chili Lime dressing by whisking together all the dressing ingredients and stir into the skillet mixing well.
  5. Sprinkle on tomatoes,  feta cheese, and extra cilantro if desired . (My roasted corn came with a pack of Cojita cheese, I served that in a bowl at the table for people to use as desired.) 
  6. Serve with cornbread drizzled with honey.

Chorizo Skillet Dinner


Top 5 Side dishes for a Barbecue

It's almost time for cookout season, and now that we can more safely celebrate together with family outside for barbecues after this pandemic the past year, it's nice to dust off some great side dishes to serve along side some great barbecue.

                                                    Chili Cornbread Salad (photo credit taste of home) 

Here are some of my top family recipes  and most popular here at Tip Garden. .I promise, they are easy to make and even someone who thinks of themselves as a beginner or "non" cook, can do these and will get rave reviews!



Turning Pork & Beans into Homemade Baked Beans
 I promise, with a few cans of inexpensive pork and beans, plus  a couple of ingredients you probably have on hand, we can turn these into amazing homemade, slow cooked baked beans the short cut way! 

Bacon Ranch Potato Salad

This 5 ingredient potato salad, can be served warm or chilled. You can't go wrong!
My recipe is for serving warm, but my daughter loves to serve ot  chilled.
She just pre cubes the potatoes before boiling then cools them completely before mixing up the salad. It's so good either way!  Anyone can make this one, but beware, you will be asked to bring it to every occasion!

Baked Summer Squash with Bacon

This simple vegetable dish will have everyone coming back for more! Simmered in the oven with smoky crispy bacon and a bit of butter, salt & pepper, what is not to love? I promise this one is a go to for bringing to cookouts all summer long!

Strawberry Applesauce
This refreshing  fruity side will be loved by young and old! My picture shows it blended smooth, but leaving it a bit chunkier is great too! grab some apples, a pack of fresh strawberries, and let's bring something fresh and light to the cookout! this is also easy for a beginner cook! 

Easy Peach Cobbler
Intimidated by trying to match an old fashioned peach cobbler that others are famous for? Don't worry!
This cobbler is easy , a crowd favorite, and a  cross between a cobbler and a crumble. It is super addicting and any beginner cook can do this!  I promise! grab some peaches and  a yellow cake mix and let's get you baking!

Bonus Recipes:

Healthier Popsicle Recipe
Want a fun ,  yet healthier popsicle to serve the kiddos and or grown ups?
(Leave out the gingersnap cookie crumbles for the kid's if you like) 

Raspberry Lemonade Recipe
Want a fun drink to bring that everyone young & old can enjoy?
Here is my homemade Strawberry Limeade recipe. You can also make a Raspberry Lemonade, delish!


Chili Cornbread Salad


Photo Credit; Taste of Home, cause everyone was too busy eating Aunt Judy's to take any photos!

My Aunt Judy brought this dish to a Family Reunion a few years back, and it was quite popular, and many requests for the recipe! 

With many of being able to safely gather outside socially distanced a bit more, we may be able 
to gather in small groups to reunite again with some loved ones. This dish would be perfect to bring along to a gathering.

Judy's Tips: I do gently press it down after the cheese layers to settle it down in a bit since it makes the dish very full. 
I made it the day before and it was still great so it can chill longer than the 2 hours.

Printable/ Google Doc Copy

Chili Cornbread Salad

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling

YIELD: 15 servings.


  • 1 package (8-1/2 ounces) cornbread/muffin mix

  • 1 can (4 ounces) chopped green chilies, undrained

  • 1/8 teaspoon ground cumin

  • 1/8 teaspoon dried oregano

  • Pinch rubbed sage

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 1 envelope ranch salad dressing mix

  • 2 cans (15 ounces each) pinto beans, rinsed and drained

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained

  • 3 medium tomatoes, chopped

  • 1 cup chopped green pepper

  • 1 cup chopped green onions

  • 10 bacon strips, cooked and crumbled

  • 2 cups shredded cheddar cheese


  1. Prepare cornbread batter according to package directions.
  2. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan.
  3. Bake at 400° for 20-25 minutes or until a toothpick inserted comes out clean.
  4. Cool.
  5. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  6. Crumble half of the cornbread into a 13x9-in. dish.
  7. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,
  8. onions, bacon and cheese.
  9. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours
Photo Credit: taste of home

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