white Chocolate Lemon Raspberry Pound Cake

This White Chocolate Lemon Raspberry pound cake is like a bite of spring in your mouth. The sweet raspberries cuts the tartness of the lemon and the white chocolate balances it all out. This is definitely a must ty.

White Chocolate Lemon Raspberry Pound Cake

This White Chocolate Lemon Raspberry poundcake is like a bite of spring in your mouth. The sweet raspberries cuts the tartness of the lemon and the white chocolate balances it all out. This is definitely a must ty.
Prep Time 45 mins
Cook Time 1 hr 25 mins

Ingredients
  

  • 2 sticks butter at room temperature (plus more for the pan)
  • 1-3/4 cups flour plus more for the pan
  • 6 oz raspberries
  • 2 tsp raspberry jam seedless
  • 8 oz white chocolate (use 2 good quality 4 oz bars)
  • 2 lemons juiced and zested
  • 1-1/2 cup sugar plus 2 tbsp
  • 1/4 cup heavy cream plus 4-6 tbsp
  • 1 tsp vanilla extract
  • 4 drops red food coloring
  • 1/4 cup confectioners sugar
  • crushed freeze dried raspberries optional

Instructions
 

  • Make the pound cake: Preheat the oven to 350˚. Using spray oil or butter, grease the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Grease the parchment paper and lightly dust with flour, tapping out the excess.
    2. Combine the raspberry jam, fresh raspberries, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
    3. Finely chop 6 oz of white chocolate. 
    4. Whisk the eggs, egg yolk, 1/4 cup heavy cream, and 1 teaspoon vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.  5. Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Add white chocolate and the zest of one lemon (about 1 tbsp) to the remaining batter.
    6. Begin layering the batter in the loaf pan. Start with the white chocolate lemon batter, but some about 1 cup of batter on the bottom of the pan, and smooth it out.  Top with some of the raspberry batter.  Use a knife to swirl the batter together. Repeat and swirl the batters together again until you are out of batter.
    7. Bake on 350 for 30 minutes, and turn oven down to 325 to continue baking.  Cake is done when the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan.
    8. While the cake is in the oven, make the lemon syrup. Combine the juice of 2 lemons (about 1/2 cup) and the remaining 1/2 cup sugar  in a small saucepan.  Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool.
    9. Using a toothpick poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely.
    10. Make the glaze: Melt the remaining 2 oz of white chocolate. Combine the confectioners' sugar, 4 tablespoons heavy cream and melted white chocolate.  Whisk until smooth.  Add 1 tbsp lemon zest and 1 tbsp of lemon syrup. Thin with additional heavy cream, if needed. Carefully pour glaze over the cake.

waffles with Blueberry Maple Syrup

These waffles are crisp on the outside, light and fluffy on the inside, topped with a delicious blueberry maple syrup.

Waffles with Blueberry Maple Syrup

These waffles are crisp on the outside, light and fluffy on the inside, topped with a delicious blueberry maple syrup.

Ingredients
  

Waffles

  • 1/2 cup flour
  • 1/4 cup cake flour
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 6 tbsp melted butter
  • 1/4 cup sugar
  • 2 eggs separated
  • 1 tsp vanilla

Blueberry Maple Syrup

  • 2 cups blueberries
  • 1/4 cup pure maple syrup
  • 2 tbsp water
  • 1 tbsp corn starch
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions
 

Waffles

  • Preheat the waffle iron according to the manufacturer's instructions.
    2. Sift flours, baking powder, corn starch, and salt in a medium bowl and set aside.
    3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow. 
    4. Add vanilla extract, melted butter, milk and butter milk to the egg mixture. 
    5. Combine the milk mixture to the flour mixture and whisk until everything is blended but don't over mix.
    6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks. 
    7. Fold the egg whites into the waffle batter using a rubber spatula.  Do not over mix. 
    8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron.  Close and cook the waffle per manufacturer's instructions until golden brown.

Blueberry Maple Syrup

  • Combine blueberries, maple syrup, and lemon juice in a saucepan over mediumheat.
    2. Stir until combined.
    3. Put the cornstarch into a small cup with water and whisk until smooth.
    4. Add the cornstarch mixture into the blueberries and turn up the heat, stirring constantly.
    5. When the sauce boils, reduce the heat to medium high and stir until thickened, about 5 minutes. Serve with your waffles.

Steak & Bacon Burgers with Hand Cut Fries

Making your own burger blend is super simple and delicious.  These burgers are made with ground rib eye steaks, boneless short rib, chuck steak and bacon.  They are juicy and full of flavor. 

Steak & Bacon Burgers with Hand Cut Fries

Making your own burger blend is super simple and delicious.  These burgers are made with ground rib eye steaks, boneless short rib, chuck steak and bacon.  They are juicy and full of flavor. 

Ingredients
  

Steak and Bacon Burgers

  • 1 lb rib eye steak
  • 1 lb boneless short rib
  • 1 lb chuck steak
  • 1 lb bacon
  • 1 tbsp A1 sauce
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1/2 tbsp seasoned salt

Hand Cut Air Fryer Fries

  • 3 medium russet potatoes
  • 2 tbsp oil
  • season to taste with granulated garlic, granulated onion, and seasoned salt

Instructions
 

Steak and Bacon Burgers

  • Cut meat into one inch cubes. Chill the meat, either in the freezer for about 30 minutes, or for about an hour and a half.  (If you put the meat in the freezer, the meat should be firm but not frozen) This makes the meat easier to grind in your meat grinder. 
    2. Feed the cubed meat into the meat grinder a few pieces at a time, using the food pusher to push pieces into the chamber if necessary. 
    3. I had four pounds of meat, and divided it in half and put 2 pounds in a freezer bag to cook at a different time. 
    4. Season ground meat with A1 steak sauce, Montreal steak seasoning, granulated garlic, granulated onion and seasoned salt. 
    5. Shape burgers into patties. (I used a 1/2 cup measuring cup to insure all of the burgers were the same size.) 6. Place burgers on a preheated skillet, or griddle.  Cook them about 3-5 minutes per size or until desired doneness. 

Hand Cut Air Fryer Fries

  • Heat air fryer to 400 degrees or fry setting. 
    2. Toss fries in oil, and season to taste with seasoned salt, granulated garlic and granulated onion. 
    3. Put fries in an even layer in the air fryer basket, no overlapping, and turning halfway through until golden brown 15-20 minutes.  Work in batches if necessary.

Smothered Chicken with Potatoes Au Gratin Stacks

Smothered chicken is a real southern specialty. You definitely can’t go wrong with tender juicy chicken thighs smothered in a rich gravy. Serve this meal with creamy cheesy potatoes au gratin. Thinly sliced potatoes layered with a cream sauce, and gruyere cheese.

Smothered Chicken With Potatoes Au Gratin Stacks

Prep Time 20 mins
Cook Time 1 hr 45 mins

Ingredients
  

Potatoes Au Gratin Stacks

  • 1 lb russet potato peeled and thinly sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups heavy cream
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/8 tsp nutmeg
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/2 cup gruyere cheese shredded

Smothered Chicken

  • Oil for Shallow Frying Chicken
  • 3-1/2 lbs boneless skinless chicken thighs
  • 1-1/2 cups flour
  • season chicken and flour to taste with salt, pepper, granulated garlic and granulated onion
  • 1 medium onion diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken broth

Instructions
 

Potatoes Au Gratin Stacks

  • Preheat oven to 350 degrees. Grease 6 standard muffin tins with cooking spray.
    2. In a sauce pan, melt butter, and whisk in flour until smooth.
    3. Pour in heavy cream, and continue to whisk until sauce has thickened. Once the sauce has thickened add granulated garlic, granulated onion, salt, white pepper, and nutmeg. Remove sauce from heat.
    4. Begin making potato stacks. Spoon, sauce into each muffin cup, put 2 slices of potato in each muffin cup, add gruyere cheese, and continue to stack until you've filled the muffin cups.
    5. Cover with foil, and bake for 40 minutes until tender. Uncover the muffin tin and top with a bit more gruyere cheese. Bake an additional 15 minutes until cheese has melted. Let cool in pan before serving.

Smothered Chicken

  • Preheat over to 350 degrees. Season Chicken and flour to taste with granulated garlic, granulated onion, salt, and pepper.
    2. Heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.Remove the chicken from the oil and place in an oven safe pan when both sides are golden. At this point, the chicken is not completely cooked.
    3. Remove most of the oil from pan. Leave enough oil in the pan to caramelize onion. Melt butter, and whisk in flour. Pour chicken broth into the skillet. Once sauce comes to a boil, remove it from heat, and pour it over the chicken. Bake chicken for 45 minutes.

Spiced Apple Pear Hand Pies

These hand pies have a sweet apple and pear filling all wrapped up in a flaky buttery crust. 

Hand pies are individual pies that are great to have for any gathering you may have. They are an easy grab and go dessert that your guests can enjoy without having to carry a plate and a fork around with them as they mingle.  They are great served warm, and if you do want to eat it on a plate you can’t go wrong with a scoop of ice cream next to it. 

Spiced Apple Pear Hand Pies

Prep Time 45 mins
Cook Time 30 mins
Servings 12 Hand Pies

Ingredients
  

  • 1 Medium- Large Granny Smith Apple diced
  • 1 Bartlett Pear diced
  • 1 tbsp Corn Starch
  • 1 tsp Lemon Juice
  • 1/3 cup Sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/2 inch Fresh Ginger grated

Instructions
 

  • The crust: Prepare my pie crust recipe While the pie dough is chilling, make apple pie filling. 
    2. Place sliced apples in a large bowl. Add sugar, lemon juice, corn starch, cinnamon, ground cloves and nutmeg. 
    Gently Toss. 
    3. Preheat oven to 350 degrees. 
    4. Rollout chilled pie dough to 1/8 inch thick on a floured surface.  Using 3-1/4 inch circle cutters, cut pie dough. You should have about 20-22 rounds which will result in 10 or 11 hand pies. 
    5. Place half of your pie dough rounds on a baking sheet lined with parchment paper.  Spoon a heaping teaspoon of apple pear filling onto each round.  Place a round on top of each filled hand pie. Use the tines of a fork to crimp the edges of the pies.  Also using the tines from the fork, lightly prick the top of the pies to create vent holes to allow the air to escape the pie. 
    6. Lightly brush pie with egg wash. Sprinkle with coarse sugar.
    7. Bake hand pies for 25-32 minutes.

Maple Walnut White Chocolate Blondies

These homemade blondies are buttery and chewy, and super easy to make.  Serve them with my maple cream sauce and you’ll be in dessert Heaven. 

Maple Walnut White Chocolate Blondies

These homemade blondies are buttery and chewy, and super easy to make.  Serve them with my maple cream sauce and you'll be in dessert Heaven. 
Prep Time 10 mins
Cook Time 35 mins

Ingredients
  

  • 2 sticks butter softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1-1/2 cup flour
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup white chocolate chips
  • 1 cup chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees. 
    2. Place softened butter in a stand mixer, and blend until smooth.  
    3. Stir in sugar, brown sugar and vanilla.
    4. Add eggs and maple syrup.  
    5. Add flour, cake flour, baking powder and salt. 
    6. Stir in white chocolate chips and walnuts.
    7. Pour batter into prepared 13×9 inch baking pan, or scoop into muffin cups. 
    8. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached.
    Cool completely in pan on wire rack.
    Serve with Maple Cream Sauce

Maple Cream Sauce

  • .
    1-1/2 cup Heavy Cream
    5 Tbsp Pure Maple Syrup
    5 Tbsp Light Corn Syrup
    1 tsp nutmeg
    1/2 tsp vanilla extract
     
    Combine heavy cream, maple syrup and corn syrup in a sauce pan. Cook over medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick. The sauce will bubble as it cooks. When sauce has thickened, add vanilla extract, nutmeg and cinnamon.  Sauce will thicken more as it cools.

Creamy Cajun Jambalaya Pasta for Two

This Creamy Cajun Jambalaya Pasta is a delicious and quick meal that can be made in one pot.  It is packed with a combination of seafood flavors with the use of lobster base as well as cajun spice.  Andouille sausage adds smokiness to this recipe.

Creamy Cajun Jambalaya Pasta

A while back I made this delicious Shrimp and Grits with a Lobster Cream Sauce.  After eating the dish for lunch, I wondered what to do with the left over lobster cream sauce. 🤔 🧐 💡 It came to me… I would toss pasta in that creamy deliciousness.  So basically that’s how I came up with sharing this recipe.  I decided to add a little Cajun spice to it to give it some more kick, and there you have it Creamy Cajun Jambalaya Pasta. 

This recipe is very quick and easy to make which makes it a great midweek recipe.  I portioned this out as a dinner for two, which makes it a great Valentines day recipe as well. 

Ingredients needed to make Creamy Cajun Jambalaya Pasta

Linguine
1 Small diced onion
Better Than Bullion Lobster Base
Butter
Flour
Heavy cream
Milk
Old Bay Seasoning
Cajun Seasoning
Garlic Paste
Diced Andouille Sausage
Peeled Raw Shrimp

How to Make Creamy Cajun Jambalaya Pasta

Start this recipe off by bringing a pot of water to boil. Once the water has come to a rolling boil add 4 oz of linguine and cook until al dente.  While the pasta is cooking, heat 1 tbsp of oil in a skillet over medium heat and caramelize diced onion.  I’m not a huge fan of bell peppers, but feel free to add some at this time if you’d love a little more crunch in this pasta dish.  When onion begins to caramelize add  Andouille sausage. Allow the sausage to brown, and then add shrimp, cook for about 2-3 minutes on each side, turning once midway.  Remove the sausage and shrimp mixture from the pan. Next, melt the butter in the same skillet, whisk in flour until smooth. Whisk in garlic paste and lobster base.  Gradually whisk milk and heavy cream into the skillet.  Continue to whisk until the sauce has thickened slightly.  Add some Old Bay seasoning and some Cajun spice.  Toss your cooked  linguine in the sauce. Add the shrimp and sausage mixture back to the sauce.  Bon Appetit dinner is served. 

What if I can’t find Andouille sausage?

If you can’t find Andouille sausage kielbasa would go great in this dish.  If you like spicy, add spicy  kielbasa.

What if I don’t eat pork?

You can use a chicken Andouille, Turkey  kielbasa or even Beef kielbasa. 

What else can I add to this recipe?

Chicken would be a great addition to this dish.  After browning the sausage, add some diced chicken. I would advise to add the chicken after cooking the sausage so the chicken would be flavored with that great smoky sausage. 

Bell peppers would also add a nice crunch to this recipe.  After caramelizing the onions, add 1/2 of a diced bell pepper to the skillet. 

Tomatoes would balance the creaminess of this recipe.  I would add 1/2 of a can of diced tomatoes.  I would dram the tomato juice before adding them to the pan.  I would add the tomatoes right before the pasta goes into the pan. 

If you like this recipe you’ll love this:

Shrimp and Grits
Lobster Mac and Cheese

Try some of my other Valentines Day Recipes:

White Chocolate Raspberry Fondue & Chocolate Turtle Fondue
Chocolate Martini

Creamy Cajun Jambalaya Pasta

This Creamy Cajun Jambalaya Pasta is a delicious and quick meal that can be made in
one pot.  It is packed with a combination of seafood flavors with the use of lobster base as well as cajun spice.  Andouille sausage adds smokiness to this
recipe.
Prep Time 10 mins
Cook Time 30 mins
Servings 2

Ingredients
  

  • 4 oz linguini cooked
  • 1 tbsp oil
  • 1 small onion diced
  • 4 oz Andouille Sausage diced
  • 8 oz Raw Shrimp peeled and tails off
  • 2 tbsp butter
  • 1-1/2 tbsp flour
  • 1-3/4 tsp Lobster Base Better Than Bullion
  • 1 tsp Garlic Paste
  • 1-1/4 cup heavy cream
  • 3/4 cup milk
  • 1-1/2 tsp Old Bay
  • 1 tsp Cajun Spice

Instructions
 

  • Caramelize diced onion in 1 tbsp oil over medium heat in a skillet. 
    2. When the onions begin to caramelize, add Andouille sausage. Allow the sausage to brown, and then add shrimp, cook for about 2-3 minutes on each side, turning once midway.
    3. When the shrimp are cooked remove onions, sausage and shrimp from the pan. 
    4. Melt butter in the skillet, whisk in flour until smooth. Whisk in garlic paste and lobster base. 
    5. Slowly whisk in milk and heavy cream.  Cook, whisking constantly or until thickened slightly thickened. 
    6. Add Old Bay and Cajun Spice  
    7. Toss linguine in the sauce.  Add shrimp and sausage mixture back to the sauce. 
    8. Serve

Taco Queso Dip

This queso dip is super creamy. The addition of the ground beef kicks it up a notch. This queso is made with real cheese, white cheddar, Monterey Jack cheese, white American cheese, and some cream cheese, all melted together.

Taco Queso Dip

If your anything like me, you could never have enough queso. Nine times out of 10, when asked what I want for dinner, the answer would either be pizza or nachos for sure. If the answer is nachos, I either make queso or pick some up from a nearby restaurant. When I order queso, I always order a large so that I can have some leftover for the next day.

Queso dip is the perfect addition to any build your own taco party, Taco Tuesday dinner, Superbowl party, or for any day that you have a craving for cheesy, melty goodness.

Ingredients needed to make Taco Queso Dip

Ground beef
White cheddar cheese
Monterey Jack cheese
White American cheese
Cream Cheese
Heavy cream
Milk
Green Chilis
Recaito (Goya)

How to make Taco Queso Dip

Caramelize one small onion in 1 tbsp oil over medium heat in a 4-quart pot. Add ground beef, season to taste with taco seasoning, granulated garlic, and granulated onion, cook until brown. Once the ground beef has cooked, remove it from the pan. At this point, I like to drain the fat from the ground beef. In the same pot, add 3 tbsp butter. Sautee green chilis and recaito in the butter.   Pour in milk and heavy cream. If you are looking to make the recipe a little lighter, you can use milk or half and half instead of heavy cream. When making queso, I prefer to use whole milk. In my opinion, it would give you a creamier consistency in the end, vs. using 1% or 2% milk. Once the milk has warmed up, add the cheese. Allow the cheese to begin melting in the sauce, and begin to whisk. Whisk continuously until smooth.  Season sauce to taste with salt, granulated garlic, and granulated onion. Add 1/2 tsp ground cumin, and return ground beef to the pot.

Do I have to use ground beef in this recipe?

Of course not. If you don’t prefer to eat beef, feel free to try any other ground meat in the recipe. If you prefer no meat at all, this recipe is good just as queso. Skip past the cooking the meat, and go straight to the melted butter, and adding the green chilis to the pot.

If you like this recipe you’ll love this:

Pretzel Bites with Beer and Cheddar Cheese Sauce

Taco Queso Recipe

This queso dip is super creamy. The addition of the ground beef kicks it up a notch.
This queso is made with real cheese, white cheddar, Monterey Jack cheese, white
American cheese, and some cream cheese, all melted together.
Prep Time 10 mins
Cook Time 20 mins

Ingredients
  

  • 8 oz White Cheddar Cheese
  • 8 oz Monterey Jack Cheese
  • 12 slices White American Cheese
  • 4 oz Cream cheese
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2 tbsp Goya Recaito
  • 2 tbsp Diced green chilies (about 1/2 of a 4 oz can)
  • 3 tbsp Butter melted
  • 1-1/2 lb Ground Beef
  • 1 small Onion
  • 1/2 tsp Ground cumin
  • Salt, Pepper, Granulated Garlic, Granulated Onion, Taco Seasoning

Instructions
 

  • Caramelize one small onion in 1 tbsp oil over medium heat in a 4-quart pot.
    Add ground beef, and cook until brown. Season to taste with taco seasoning, granulated garlic, and granulated onion.
    Once the ground beef has cooked, remove it from the pan, and drain fat from the pan.
    In the same pot, add 3 tbsp butter. Sautee green chilis and recaito in the butter.  
    Pour in milk and heavy cream, add the cheese (white cheddar cheese, Monterey Jack Cheese, White American Cheese and the cream cheese). Whisk continuously until smooth. 
    Season sauce to taste with salt, granulated garlic, and granulated onion. Add 1/2 tsp ground cumin, and return ground beef to the pot.





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Corn Chowder

The weather has been pretty warm here, however when a stretch of cool weather came through I didn’t hesitate to make soup.  I’m not a huge fan of winter, but coming from NY, experiencing 60 degrees in January is just bizarre. 

This corn chowder recipe is smooth and creamy from the half and half and hearty from the potatoes.  It’s very quick and easy to make, and there are only a handful of ingredients.  Well technically 6 ingredients plus seasonings, but that’s close enough to a handful 😉.

Corn Chowder

Get cozy with a warm bowl of hearty corn chowder. This recipe is very quick and easy to make with either fresh corn or frozen.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 2 tsp oil
  • 7 oz ham steak diced
  • 1 small – medium onion diced
  • 1 pound Yukon gold potatoes diced
  • 1 cup half and half
  • 6 cups chicken broth
  • 4 cups frozen corn
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/2 tsp salt
  • 1 tsp dried thyme

Instructions
 

  • Heat 6 quart soup pot to medium high heat, and brown the diced ham steak.
    2. Remove ham from the pot.
    3. Pour oil into the hot pot, add onions, and caramelize. 
    4. Pour chicken stock into the pot. Bring stock to a boil. Season soup with 1 tsp granulated garlic, 1 tsp granulated onion, 1/2 tsp salt, and 1 tsp dried thyme. 
    5. Add potatoes.  Cook until potatoes are fork tender.  Add ham back to the soup.
    6. Pour in frozen corn. Pour half and half into the soup.
    7. Remove from heat. 

Oatmeal Craisin Cookies with Flaxseeds

Like chocolate chip cookies, a good oatmeal cookie recipe is one of those classic recipes that everyone needs in their recipe arsenal.  These oatmeal cookies are chewy and delicious, and are healthier than your average cookie. These cookies are made with a mix of all purpose flour and almond flour.  Almond flour is low in carbs and rich in other nutrients such as protein, magnesium as well as added fiber.  Like almond flour, flaxseeds also contain fiber as well as protein.  They are also high in omega 3 fatty acids. 

These oatmeal cookies are buttery and delicious. Often times people pick up a oatmeal cookie and are disappointed because they are dry and hard, not these. This oatmeal cookie recipe won’t disappoint. 

I decided to make these cookies with quick oats because that was what I had on hand.  I’m not sure if rolled oats could be substituted in this recipe for the exact amount of the quick oats. Contrary to what I read the quick oats were great in the recipe.

Oatmeal Craisin Cookies with Flaxseeds

These oatmeal cookies have added nutrients with flaxseeds and almond flour and are super soft
and chewy and will definitely satisfy your cookie cravings.
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Dessert

Ingredients
  

  • 1-1/2 stick butter (softened)
  • 3/4 cups brown sugar
  • 1/2 cups granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1/2 tbsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup almond flour
  • 1/4 cup flaxseed meal
  • 2-1/2 cups quick oatmeal
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 cup dried cranberries (craisins)

Instructions
 

  • Preheat oven to 350 degrees. 
    2. In a stand mixer cream butter with brown sugar, and granulated sugar until well combined. 
    3. Beat in eggs, egg yolk, and vanilla extract until fluffy. 
    4. Mix in dry ingredients (oatmeal, flour, almond flour, flaxseeds, baking powder, nutmeg, cinnamon and salt) until well combined. 
    5. Gently mix in dried cranberries. 
    6. Line a baking sheet with parchment paper, or the dull side of aluminum foil. 
    7. Using a 1 oz ice cream scoop or a cookie scoop to scoop cookie dough.
    8. Place cookie dough ball on prepared baking sheet.  Space balls of cookie dough evenly on baking sheet. 
    9. Bake for 7 minutes, and then spin the baking sheet, and bake for another 6 or 7 minutes.
    10. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Thai Pork Tenderloin with Lime Mint Sauce

This Thai Pork is delicious. There is a hint of added spiciness with the chili garlic sauce, but the mint is cool and refreshing. 

Ingredients

1.5 – 2 lb pork tenderloin 
2 tbsp ginger paste (divided)
2 tbsp garlic paste (divided)
1/2 of 1 small onion (diced)
1 tsp chili garlic sauce 
1 handful fresh mint (chopped)
1/4 cup lime juice 
3 tbsp fish sauce 
2 tbsp honey
1 tbsp soy sauce 
1-1/2 cups chicken stock

Directions
1. Place pork in a gallon size zip lock bag along with 1 tbsp oil, 1 tbsp garlic paste, 1 tbsp ginger paste, 1/2 tsp salt, 1/2 tsp pepper.  Massage the seasoning into the meat to ensure the entire piece of pork is seasoned.  Zip up bag and refrigerate.  Marinate pork for 1 hour. 
2. Preheat oven to 350 degrees. 
3. Meanwhile make Lime Mint Sauce. Caramelize 1/2 onion in 1 tbsp of oil in a sautee pan over medium heat.  Once onions have caramelized add 1 tsp chili garlic sauce.  Pour in 1/4 cup lime juice and stir.  Once combined, add 1 tbsp garlic paste 1 tbsp ginger paste, 1 tbsp soy sauce, 2 tbsp honey, and 3 tbsp fish sauce.The sauce will be thick, that’s ok.  Add 1-1/2 cups of chicken stock to the pan. 
4. . Cook sauce for 1-2 minutes.  Add 1 handful of chopped mint to the pan.  Mix the mint into the sauce and remove from heat. 
5. Rinse and dry the sautee pan and put the pan back on the stove.
6. Over medium – high heat, add 1 tbsp oil to the pan. Sear the pork tenderloin on all sides. 
7. Remove pork from the sautee pan, and place pork into an oven safe pan. 
8. Pour lime mint sauce over the pork and roast pork in the oven uncovered for 30 minutes, remove pan from oven, and cover and roast for an additional 20 minutes. 

Chicken Stir Fry 

Ingredients

2 tbsp oil
1.5 – 2 lbs chicken tenders (diced)
1 lb baby bok choy 
2 broccoli crowns, cut into florets (about 1 lb of broccoli)
1 medium onion diced medium
1 tsp salt (divided)
1/2 tsp pepper
1/2 tbsp garlic paste
1 cup hoisin sauce

Directions

  1. Chop bok choy by trimming off the thick base (about 1/2 – 1 inch above the base).  Wash individual stalks of bok choy in cold water.  Gently rub the leaves to remove any dirt. (Dirt tends to collect towards the base of each stalk).  Bunch bok choy stalks together and slice off the white stems.  Lie the stalks flat on a cutting board, and slice.  Repeat the process with the leaves. 
  2. Prepare a large bowl of ice water set it next to the stove.
  3. Bring 1 pot of water to a rolling boil. 
  4. Add broccoli florets and cook broccoli turns bright green. They will be crisp and tender.   
  5. Remove broccoli with a slotted spoon and immediately drop them in the ice water.
  6. Add 1 tablespoon of oil to a large skillet heat over medium high heat. Caramelize onion. 
  7. Add 1 tbsp oil to the skillet.  Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  8. Add 1/2 tbsp garlic paste.  Stir to combine. 
  9. Add bok choy and broccoli, and cook, stirring occasionally, just until crisp tender.
  10. Pour in hoisin sauce, and stir gently to combine.
  11. Serve with brown rice fried rice.