New recipes

Maple-Vanilla Ham

Maple-Vanilla Ham


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Place the ham in a large dutch oven; add water to cover. Bring to a boil over medium heat; cover, lower heat and simmer for 1½ hours.

Split the vanilla beans and scrape out the seeds. Cut the pods crosswise into a total of 12 to 15 pieces; set pod pieces aside.

Put the vanilla seeds into a medium bowl and then add the maple syrup, orange juice, and pepper. Stir to combine and then set the glaze aside.

Preheat the oven to 350 degrees F. Drain the ham and pat it dry before placing on a rack in a roasting pan, fatty side up.

With a knife, make diamond-shape incisions in the fat of the ham. Stud each incision with a piece of vanilla pod.

With a basting brush, cover the ham with some of the glaze and roast uncovered 1½ hours, basting every 15 minutes.

Fifteen minutes before removing from oven, sprinkle the ham with maple sugar. Return the ham to oven and roast it until the sugar caramelizes to a glossy brown.

Remove the ham from the oven and let it stand 10 minutes before carving. Collect the cooking juices, strain, and serve with the ham.


17 Sweet and Savory Ways to Make the Most of Maple Syrup

Todd Coleman

There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the syrup is bottled all over the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but the syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our 17 best maple syrup-drizzled dishes.

Homemade Granola

Homemade Granola with Apricots, Blueberries, and Almonds

Bread Pudding with Caramel Sauce

A veil of luscious caramel sauce cloaks a gooey, indulgent bread pudding from Canada’s Prince Edward Island. Get the recipe for Bread Pudding with Caramel Sauce »

Strawberry Focaccia with Maple-Balsamic Onions

This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. The onion and balsamic vinegar add a welcome tartness. Get the recipe for Strawberry Focaccia with Maple-Balsamic Onions »

Crêpes with Maple Sugar and Syrup

Layered and rolled with sweet amber sugar and syrup, these make an indulgent breakfast or dessert. Get the recipe for Crêpes with Maple Sugar and Syrup »

Wet Nuts

You’ll find this classic topping of lightly-toasted walnuts in a gooey, sticky sauce in ice cream parlors across the country. Get the recipe for Wet Nuts »

Maple Syrup Milkshake

Vanilla ice cream is a natural partner for dark, Grade B syrup: simple and bracingly cold, with overlapping layers of sweetness, they’re at their best blended together in a milkshake. Get the recipe for Maple Syrup Milkshake »

Maple-Glazed Carrots

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor. Get the recipe for Maple-Glazed Carrots »

Maple-and-Mustard-Glazed Ham

Brining the fresh ham prior to roasting keeps the meat moist and succulent in this roast. The glaze can be made up to a week in advance. Get the recipe for Maple-and-Mustard-Glazed Ham »

Maple Pumpkin Brûlée Pie

Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Get the recipe for Maple Pumpkin Brûlée Pie »

Maple Butter Mashed Sweet Potatoes

Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »

Maple Syrup Dumplings

The warm flavor of maple syrup enhances rich dumplings in a super-simple, comforting dessert.

Maple Glaze

Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing. Get the recipe for Maple Glaze »

Apple and Kale Salad with Black Sesame and Cashews

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.

Maple Squares with Walnuts

Serve these chewy dessert squares in shallow bowls, with a pitcher of cream to be poured over the top.

Maple-Bacon Popcorn

Smoky bacon, sweet maple, and a kick of black pepper make for an entirely addictive bowl of popcorn. Get the recipe for Maple-Bacon Popcorn »

Maple Pot de Crème

Creamy custard sweetened with maple syrup makes a lovely ending to any meal. Get the recipe for Maple Pot de Crème »

75 Different Egg Recipes

Hello – I hope your week is going well! Today, I’m sharing a whole-lotta different egg recipes that you can use for every meal of the day… Since, I (hopefully) gave you the little push you needed to get your own baby chicks, I figured it was only fair to show you how to use &hellip


How to Make a Gastrique

There was a time when my description of sauce perfection would never have featured the word sticky. But like any good sauce, when a well-made gastrique serves its plate honorably—moistening our bites, brightening flavor and kicking up color, often to a beautiful berry or citrus hue—what's not to love?

In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.

Let it be said that some gastriques might not be the kind of sauce you want to lick straight off the spoon. (Well, maybe once or twice.) Although caramelizing the sugar and cooking down the vinegar will take the straightforward sweetness and tartness down a notch to a more savory level, gastriques can pack quite a punch. Depending on the flavorings used, they can go with everything from delicate fish and desserts to more robust foods like meat in combination with richer, fattier elements like a pan sauce.

Flavoring a Gastrique

Since the flavor base comes from the simple combination of the sugar and vinegar, your first bet for customizing the flavor is to choose your vinegar. Seem like small potatoes? Think of the spicy, sharp flavor of cider vinegar, versus the fruity raspberry flavor of a red wine version, then imagine trying to incorporate one into your dish. The list goes on: Balsamic, sherry, white wine and champagne will each enhance certain other foods and flavors.

As you'll see in the slideshow, your second option for flavor tweakage is to experiment with added ingredients once the gastrique base has finished cooking. At this final stage, you can add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles. Heat them through, or do a final round of reducing if needed, and serve.

What to Serve It With

Gastriques are pretty but plucky. Usually a little will go a fairly long way, so try not to get carried away with the plating. Play with flavor combinations based on the protein you're serving. A rich red cherry or blackberry gastrique, for example, can stand up to fattier red meats like duck or beef, while a more delicate mango or apple may pair better with lighter pork or poultry. And citrus or herb versions are great options for seafood dishes.

Gastriques can also be combined with other sauces, simply providing a tangy element to a larger flavor profile. One of the most seductive instances I've heard of is using a tomato version to perfectly acidify pan drippings from a roasted chicken. And, I have yet to see this in action, but mixologists have started to incorporate gastriques into their cocktails for flavor and color, too.

I still have some berry gastrique in my fridge (luckily, they keep for weeks), and am fully planning to test its snack capacity. Doesn't it sound divine spread with buttery, soft cheese on crusty bread for breakfast or a quick snack? Indeed, it does.


Banana and Maple-Walnut Muffins

Banana and Maple-Walnut Muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Cake Filling or Frosting

Cake Filling or Frosting

Ingredients

3 cups chilled whipping cream
1/2 cup Pure Maple Syrup

Instructions

Beat cream and maple syrup in large bowl until stiff peaks form. Use as you may find fit on layer cakes or as frosting.

Maple-Bran Muffins

Maple-Bran Muffins

Ingredients

3/4 cup Pure Maple Syrup
2 eggs
2 1/2 cups unprocessed bran
1 cup sour cream or yogurt
1 cup flour
1/2 cup chopped nuts
1 tsp. baking soda
1/2 tsp. salt

Instructions

Beat Syrup and Eggs until light and fluffy. Stir in Bran and let stand to allow Bran to soften. Fold in sour cream. Stir in remaining ingredients just until moistened. Batter should be lumpy – spoon into greased muffin tins. Bake at 400°F for 20 min. or until browned. Yield: 12 muffins. Serve warm.

Maple Pecan Scones

Maple Pecan Scones

Ingredients

3 cups flour
1 cup chopped pecans
1 1/2 Tbsp. baking powder
3/4 cup butter
2/3 cup Pure Maple Syrup
1/2 cup heavy cream
3/4 tsp. salt

Instructions

Preheat oven to 350°F. Grease and flour 9 x 13 baking sheet. Stir together the dry ingredients and pecans, using a fork. Cut in the butter to coarse meal. Whisk together in second bowl the maple syrup and cream. Make a well in dry ingredients and slowly pour in the liquid ingredients with swift strokes just until the dough clings together. Dough is firm. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch bisc

Maple Pecan Pie

Maple Pecan Pie

Ingredients

1 9′ Pie crust
3 eggs, beaten
1 cup Pure Maple Syrup
1/2 cup brown sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/4 cups pecan halves or pieces

Instructions

Line 9″ pie pan with your favorite crust. In bowl, combine all ingredients.
Pour in shell and bake in lower half of oven at 350°F for 35-40 minutes. Cool.

Maple Oatmeal Cookies

Maple Oatmeal Cookies

Children who taste these cookies beg for more. They are from sugarmaker Sharon LaPorte of Underhill Center, Vermont.
Variation: Add 1/2 cup chopped nuts, raisins, chocolate or coconut to the dough.

Ingredients

1 1/2 cups (3 sticks) butter, softened
1 3/4 cups Pure Maple Syrup
1 cup sugar
2 large eggs
2 tsp. vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt

Instructions

Preheat oven to 350°F. Grease two 9 x 13 inch baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for 12 to 15 minutes. Makes approximately 80 cookies.

Rolled Maple Sugar Cookies

Rolled Maple Sugar Cookies

Ingredients

1 cup shortening
3/4 cup Pure Maple Syrup
1 cup white sugar
2 eggs, well beaten
2 Tbsp. milk
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Instructions

Cream shortening with sugars. Add well-beaten eggs, milk, and vanilla. Add flour, baking powder, and salt, sifted together. Mix and chill thoroughly. Roll out thin on floured board and cut with cookie cutter. Bake on greased cookie sheets in 350°F oven for 10 minutes. Makes 6 dozen 3 inch cookies.

Easy Refrigerator Sweet Rolls

Easy Refrigerator Sweet Rolls

Ingredients

2 cups warm water (110°F – 115°F)
2 packages active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
1 egg
6 1/2 – 7 cups flour

Instructions

Dissolve yeast in water – stir in sugar, salt, shortening, and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks. About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup Pure Granulated Maple Sugar and 1/2 cup chopped walnuts. Roll dough jelly style and cut into 1 1/2″ wide pieces and place cut-side up in a greased pan. Cover and let rise for about 40 minutes. Bake at 350°F for 15 – 20 minutes. When rolls come out of the oven, spread Pure maple Cream on top to frost.

Maple Cheesecake

Maple Cheesecake

Ingredients

8 oz. cream cheese – softened
8 oz. whipped topping
1/2 cup Pure Maple Sugar
1 pre-made graham cracker pie crust

Instructions

Mix all ingredients together and pour into pie crust. Let chill overnight. Sprinkle top with Pure Maple Sugar before serving.

Maple Walnut Squares

Maple Walnut Squares

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/2 cup butter or margarine

For the Filling:
2/3 cup brown sugar, packed
1 cup Pure Maple Syrup
2 large eggs, slightly beaten
1/2 tsp. vanilla
2 Tbsp. all-purpose flour
1/4 tsp. salt
1 cup chopped walnuts

Instructions

To make the crust: Preheat oven to 350°F. Grease a 9 x 13 x 2-inch baking pan. Combine flour and sugar, cut in butter until crumbly. Press into bottom of prepared pan. Bake 15 minutes let cool.

To make the filling: Combine brown sugar and Pure Maple Syrup in a small saucepan and simmer 5 minutes. Place beaten eggs in a mixing bowl slowly pour syrup over beaten eggs, stirring constantly. Stir in vanilla, flour, and salt and pour over baked crust. Sprinkle walnuts over top and bake in a 350°F oven for 20 to 25 minutes. Cool in a pan on a wire rack, cut in 1 3/4″ squares.

Maple Pecan Squares

Maple Pecan Squares

Ingredients

Base
1 1/2 cups flour
1/4 cup brown sugar
1/2 cup butter or margarine

Topping
2/3 cup brown sugar
1 cup pure maple syrup
2 eggs, beaten
2 Tbsp. flour
1/2 tsp. vanilla
1 cup chopped pecans

Instructions

Measure flour into bowl, add sugar and stir well. Cut in butter until mealy. Press into un-greased 9合 inch pan, bake at 325°F for 12 minutes. While base is baking, combine maple syrup and sugar in small saucepan. Simmer for 5 minutes, cool a couple of minutes and pour over eggs, stirring constantly. Stir in flour and vanilla. Pour over base, sprinkle with nuts. Bake at 350°F for 25 minutes or until nicely brown. Cool.

Easy Maple Squares

Easy Maple Squares

Ingredients

3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark Pure Maple Syrup
1/2 cup chopped walnuts
1 tsp. vanilla
2 cups flour
1 tsp. baking powder

Instructions

Mix in order given. Pour into 13 x 9 pan, bake at 350°F for 30 minutes. Do not over bake.

Honey Maple Cookies

Honey Maple Cookies

Ingredients

1 cup shortening
3/4 cup honey
3/4 cup maple syrup
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped pecans

Instructions

In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350°F for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

– Recipe courtesy of www.tasteofhome.com

Apple Maple Cake

Apple Maple Cake

Ingredients

2 cups all-purpose flour, sifted
2 tsp. baking powder
1 tsp. ground ginger
1/8 tsp. salt
1 Granny Smith apple
4 Tbsp. unsalted butter, softened
1 1/4 cups maple syrup
3 eggs
1/2 cup milk
1/2 cup chopped walnuts
1 3-ounce bag Seneca Granny Smith Apple Chips

Instructions

Heat oven to 350°F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside.

In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes.

Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips.

– Submitted by Lisa Short

Banana and Maple-Walnut Muffins

Banana and Maple-Walnut Muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Chicken Wing Sauce

Chicken Wing Sauce

Ingredients

2 cups of Anderson’s Maple Syrup
16oz bottle of your favorite hot sauce
1/2 cup minced garlic
1 stick salted butter
1/4 cup brown sugar

Instructions

Goes great over boneless skinless chicken breasts as well!

Maple Granola

Maple Granola

Ingredients

8 cups rolled oats
1 cup wheat germ
1 cup almonds (or other nuts)
1 cup walnuts (or other nuts)
1 cup coconut (preferably unsweetened)
1 cup sunflower seeds
1 cup Pure Maple Syrup
3/4 cup oil (preferably peanut)
1 Tbsp. vanilla
2 cups raisins, craisins, etc.

Instructions

Combine maple syrup, oil, and vanilla. Pour wet over dry and mix well. Put on cookie sheet(s) and bake at 250°F for two hours, turning once about 1/2 way through. When cooled, pour in bucket and add dried fruit.

Pat’s Maple Oat Bread

Pat’s Maple Oat Bread

Pat Allegar is a talented elementary school teacher who happens also to be a good cook. One day at church, she told me about a bread that she makes with maple syrup and oatmeal. I asked for the recipe and she emailed it to me. I made the bread first to go with a roast turkey, and it was a hit. It is a heavy moist sweetish bread that keeps well. It is delicious by itself or with roast meats or various cheeses.

Ingredients

1 cup old fashioned oats
1 cup boiling water
1 package active dry yeast
1/3 cup warm water
1/4 tsp. sugar
1/2 cup Pure Maple Syrup
2 tsp. canola oil
1 1/2 tsp. salt
3 1/2 cups all purpose flour
For Topping:
1 egg white lightly beaten
2 Tbsp. old fashioned oats

Instructions

Put some water on to boil. Stir 1/4 tsp. sugar and the yeast into 1/3 cup warm (100 – 110°F) water in a small bowl or cup. While the yeast proofs, process the oats in a blender until coarsely ground. Transfer the oats to a bread bowl and stir in the cup of boiling water. Add the syrup, oil, and salt and a cup of flour to the oat mixture and stir until smooth, then allow it to cool to warm. Stir in the yeast, then add about 2 more cups of flour one cup at a time and stir well. Keep adding flour until the dough starts to pull away from the side of the bowl. Turn the dough onto a well-floured bread board and knead lightly until it is smooth and elastic. Let it rest while you grease an 8-inch pie pan. Form the dough into a ball, put it into the pie pan and cover it with a damp cloth. Let rise until doubled in size. Preheat the oven to 350°F. Beat the egg white with a teaspoon of cold water, brush the top of the bread and sprinkle with the rolled oats. Bake the loaf on a middle shelf for 30-35 minutes. Tip the loaf out of the pie plate and tap on the bottom. The bread should sound hollow when you tap on it. If it does not, put it back in the oven for a few minutes. Let it cool well before you slice it.

NOTE: You may need to loosen the loaf around the edges of the pie pan with a knife.


Rev Run's Sunday Suppers

Exemplary father of 6, Rev Run finds his true joy in family, good friends, and great food. But with 4 of their 6 kiddos off on their own, Rev and Justine have a near empty nest and long for the days of a full table. Determined to get the gang back together for weekly Sunday dinners, they will use simple, heartfelt recipes to lure the kids (and some special guests) to the table. From Justine's Famous Lasagna, to Rev's BBQ, each episode will unveil a new recipe to be shared among new and old guests. Sunday by Sunday, Rev and Justine will show that the perfect family meal isn't just about the food, it's about who is sitting at the table to share it.


Recipes

chinese grandma is a philosophy about food, family, health and practicality inspired by old-school grandmas everywhere. It's about cooking good food, living a good life, and sharing lessons learned. More about me.

Kitchn tour

Did you see my dream kitchen featured on the Kitchn? Thanks to lovely managing editor Faith Durand for a fantastic visit and for sharing my balsamic vinaigrette with her readers.

Recipe index

My recipe index has links to all my recipe posts and printable recipes!

Archives

Asian favorites

My favorite easy fish preparation is also a perfect January recipe. It ticks all the new years resolution boxes: Cook at home! Be healthier! Eat more fish! Lose weight! My husband swears he always loses weight after we have fish for dinner, even if he’s stuffed after the meal. We all know fish is great…

One recipe, two ideas here: First, that you can use ground turkey in a stir fry. Second, that when you have older, thicker green beans, you can transform them by cutting steep diagonal slices that will absorb a fantastic amount of flavor. My mom has made green beans like this for years, so it always…

One of the best meals to be had in New York City – and very often my first destination off the plane – is a $5 tray of steaming hot dumplings in Chinatown. Xiao long bao – pronunciation shao (rhymes with now) lohng (long O like tone) bow (as in take a bow) – aren’t…


Meet Wholesome Yum Keto Maple Syrup: it’s even BETTER than my homemade recipe! My natural sugar-free syrup tastes, bakes and pours just like maple syrup does – with NO aftertaste and only 2g net carbs!


Pesto Sauce

Shutterstock

If you've got five minutes and a bunch of fresh basil, you're halfway to a ridiculously easy pesto sauce that's virtually indistinguishable from any you'll order in the finest of Italian restaurants. Seriously, just toss that basil into a blender with some garlic, olive oil, and salt and pepper to taste. Level up by adding pine nuts, and you've got something you can swirl into scrambled eggs as easily as you can use it to top fresh linguine.

Get our recipe for Pesto.


20 High Protein Snack Recipes That’ll Keep You Full

Have a goal of getting fitter and living a healthier lifestyle? Then make your snacks count by making them high in protein!

Protein is more filling than carbs and even fats. And when you&rsquore full, you&rsquore less likely to binge on unhealthy snacks like donuts and cookies.

So, you don&rsquot need to say goodbye to your snacks. Just make sure they contain tons of protein.

Today, I&rsquom sharing 20 high protein snacks. They are not only high in protein but tasty as well.

You&rsquoll definitely want to keep these snacks handy. You can store them in these BPA-free storage containers.

Watch: 5 High Protein Snacks

1. Healthy Cheeseburger Bites

Have you crossed cheeseburgers off your diet plan? Well, you can put them back on!

These cheeseburger bites are pretty delicious. They have all of the taste of a regular cheeseburger, without all the calories and carbs.

You and your kids will love popping them in your mouths. And a bonus? They&rsquore not as messy either.

Making them is super easy too. Just mix some browned beef, breadcrumbs, egg whites, and cheese.

And we can&rsquot forget the condiments either&hellip what would a cheeseburger be without the condiments? Add ketchup, mustard, and dill pickles to your ground beef mixture.

Then place in your oiled mini muffin pan. You want to make sure you use a mini muffin pan, not a regular muffin pan to ensure better portion control. You can find a good quality BPA free non-stick pan here.

Bake for about 25 minutes and they&rsquore done. If you&rsquore looking for something to serve them with, you can try some zucchini fries.

Now do keep in mind that these cheeseburger bites contain ground beef. Since beef has a high carbon footprint, you may want to eat these less often or make them using ground chicken or ground turkey.

Per Serving:

2. Life-Changing Chicken Salad Bites

Do you love chicken salad? Then you&rsquoll love these bites.

These bites are just plain scrumptious. The tender, juicy chicken combined with the creamy dressing and the fresh diced celery is a party in your mouth.

But, unlike chicken salad sandwiches, they won&rsquot leave you in a carb coma. That&rsquos because you are using cucumber slices, not bread as your &ldquosandwich&rdquo. That&rsquos a little food hack that will make your diet a lot healthier!

The cucumber adds a nice crunch and cleanses your palate too. And Frank&rsquos red hot sauce adds a nice kick that you don&rsquot expect of chicken salad.

These make pretty amazing snacks, but they would also serve as nice appetizers too.

Per Serving:

3. 3-Minute Ketogenic Blueberry Mug Cake

Sometimes, let&rsquos face it, you want a cake as a snack. And who can blame you- after all you&rsquore only human.

But what do you do when you crave a healthy cake, but don&rsquot have the time to make one? Make my 3-minute ketogenic blueberry mug cake!

It&rsquos pretty easy to make. And it is pretty good for portion control.

You just make your cake and eat it. No pesky leftovers lying around to tempt you.

And this cake doesn&rsquot disappoint. It&rsquos nice and moist and bursting with blueberry flavor. The fresh lemon juice adds a nice tartness that balances out the sweetness.

Besides being high in protein, they are also low carb. One entire mug cake contains only 10.2 grams of net carbs.

The secret to it being so low in carbs is that you use coconut flour instead of regular flour. Coconut flour has way fewer carbs than regular flour.

It also contains medium-chain triglycerides that may help you lose weight. And since coconut flour is super absorbent, a little goes a long way. If you&rsquod like to try some, be sure to stock up on some here.

Per Serving:

  • Calories: 276
  • Fats: 20g
  • Protein: 10g
  • Carbs: 14g
  • Fiber: 3.8g
  • Sugar: 6.1g

4. No-Bake Maple Vanilla Latte Protein Bites

Do you love having coffee and donuts for your mid-morning snack? Then, you&rsquoll love these bites.

They are light and moist and packed with flavor. The coffee adds a nice coffee taste-perfect for perking you up in the morning.

And the chopped nuts and natural nut butter add a nice nutty flavor and texture. Meanwhile, the maple syrup adds sweetness and balances out the flavor of the coffee.

These bites are also low in net carbs. One bite contains only 4.2g of net carbs, so they&rsquore great if you are following a low carb or keto diet.

The secret to keeping these bites low carb is that you use coconut flour instead of regular flour.

To give these bites an extra protein boost, you&rsquoll be using Vanilla bean protein. It&rsquos a protein powder that also happens to be low in net carbs. You can find some here.

These bites are perfect for meal prep it takes just 10 minutes to make 20 of these. So, you have your snacks planned out for an entire week.

Just grab one of these and enjoy with your favorite cup of coffee or tea.

Per Serving:

  • Calories: 69
  • Fats: 4.3g
  • Protein: 3g
  • Carbs: 5.7g
  • Fiber: 1.5g
  • Sugar: 3.2g

5. Apple Tuna Bites

Do you love tuna salad sandwiches, but want to skip all the carbs? Then, try these apple tuna bites!

These bites are creamy and juicy and just plain delicious. They are a party in your mouth.

Instead of using bread to make these bites, you use apple slices. These not only cut down on the carbs, but they add a nice freshness and crunch to the bites.

The Greek yogurt adds a nice creaminess, while the red onion adds some brightness and extra sweetness.

And the lemon juice adds some tartness to balance out the sweetness of the apple slices and red onions.

Besides being delicious, they are packed with protein, a whopping 42 grams of protein. So, they make a pretty tasty post-workout snack.

Or a nice snack to serve to your growing kids.

Per Serving:

  • Calories: 377
  • Fats: 11g
  • Protein: 42g
  • Carbs: 26g
  • Fiber: 6g
  • Sugar: 18g

6. Keto Sausage Cream Cheese Pinwheels

What&rsquos not to love about pinwheels? Everything but the carbs that is.

Especially when you&rsquore trying to lose weight. The carbs give you a high, then a crash&hellipthen you just keep wanting more and more.

These pinwheels have plenty of protein, but very few carbs because you use a fathead style dough to make them.

Fathead dough is simply a keto dough made of cream cheese, low carb flour, mozzarella cheese, and an egg.

Though for this dish, you won&rsquot be using an egg as a binder. You&rsquoll be using ground flaxseed instead which you can find here.

These pinwheels are pretty tasty and are perfect for pulling apart. The cream cheese adds a nice creaminess and flakiness.

You&rsquoll be using breakfast sausage as your filler. But to change things up, you can use Italian sausage instead.

Per Serving:

7. Taco Pinwheels

Are you in the mood for some Mexican food? Then, definitely give these pinwheels a try!

They&rsquore as beautiful to look at as they are to eat. The cream cheese and cheddar cheese add a nice creaminess.

Meanwhile, the red and green bell peppers add freshness and crunch, beautifully complementing the tender pieces of chicken.

If you&rsquore not a fan of bell peppers, that&rsquos okay. Feel free to change it up with other Mexican inspired fillings like green chilies or corn.

These taco pinwheels are great just the way they are. But if you like, you can serve them with a side of guacamole or salsa. Yum!

Per Serving:

8. Baked Cheddar Parmesan Crisps

I&rsquom a fan of potato chips, as I&rsquom sure most of you are too. They are so tasty- and just plain addictive.

But, they contain hardly any protein. A 150 calorie serving contains only 2 grams of protein.

And a whopping 13 grams of net carbs. And since plain carbs aren&rsquot filling, you just want more and more it&rsquos no wonder you pack on the pounds.

These parmesan crisps are nice and crispy and have a nice cheesy taste. In fact, I prefer them to regular chips.

And the best part is they contain a whopping 11 grams of protein. And only 1 gram of net carbs.

So, you feel satiated and don&rsquot scarf down a whole pile of them. But what I like most about these crisps is that you only need 3 ingredients to make them: parmesan cheese, cheddar cheese, and Italian seasoning.

Now that is way fewer ingredients than you see in your commercial potato chips! So, all of the good stuff, and none of the bad stuff.

Per Serving:

  • Calories: 152
  • Fats: 11g
  • Protein: 11g
  • Carbs: 1g
  • Fiber: 0g
  • Sugar: 0.1g

9. Fudge Brownie No-Bake Protein Balls

Who says you can&rsquot eat sweets and still lose weight? With these protein balls, you can satisfy your sweet tooth without ruining your diet.

These protein balls are chocolatey and moist, and just plain decadent. You won&rsquot believe that they are good for you.

The secret to keeping them healthy is to use dark cocoa powder and dark chocolate chips. These contain less sugar than milk chocolate.

They also contain more antioxidants, which you need to fight off free radicals. Free radicals are those nasty molecules that can lead to cancer.

And to give these protein balls that boost of protein that will keep you satiated, you add vanilla protein powder.

Per Serving:

10. Baked Ham and Egg Cups

Ham and eggs go well for breakfast. And frankly, as a nice filling snack.

After all, would you like to eat a carb-heavy doughnut that only makes you crave more and more? Or would you like a snack that tastes like a meal, so you feel satisfied?

Besides tasting like a meal, these ham and egg cups are packed with not only protein but fat. So, they are sure to keep you satiated, and away from those tempting donuts at work.

The eggs are nice and fluffy and stuffed with gooey cheese and fresh green onions. And the ham is nice and crispy on the side.

And if you&rsquod like to change things up, feel free to add diced tomatoes or even crispy bacon.

Per Serving:

11. Baked Tofu

Are you vegan, or just wanting to add more plant-based snacks to your diet? Then, you&rsquoll enjoy this snack.

Tofu has a reputation for being bland. But, this tofu is anything but bland. The seasoning gives the tofu a savory flavor.

Meanwhile, baking the tofu transforms it from rubbery to chewy. It is almost crispy, so they are perfect for popping in your mouth.

And if you like it spicy, feel free to add some chili peppers for a nice kick.

Per Serving:

  • Calories: 103
  • Fats: 5g
  • Protein: 7g
  • Carbs: 6g
  • Fiber: 0g
  • Sugar: 1g

12. Zucchini Bites

Wondering how to get more veggies into you or your kids&rsquo diet? Try these zucchini bites.

They are nice and cheesy and have zucchini hidden, ahem, mixed into them. And aside for the cheese and zucchini, you just need 3 other ingredients: oat flour, Italian seasoning, and eggs.

Besides being a good source of protein, eggs are also an excellent source of selenium. Selenium is a mineral that is good for the brain and even fertility.

These bites are excellent for meal prep. In under 30 minutes, you&rsquoll have 20 bites to pack for you and your kids&rsquo snacks.

And to make sure they stay nice and fresh, put them in glass food containers like these. They seal the food better than the plastic ones, so it stays fresh longer.

Zucchinis are also cheaper, so this is a great way to eat healthier on a lower budget.

Per Serving:

  • Calories: 29
  • Fats: 2g
  • Protein: 2g
  • Carbs: 1g
  • Fiber: 1g
  • Sugar: 1g

13. Pumpkin Spice Latte Protein Bars

Winter is finally here. So, now is the time for cinnamon and spice, and everything nice.

These protein bars are delish. The tahini and pumpkin puree add moistness, while the honey adds sweetness.

And the pumpkin spice simply warms you up and reminds you of fall. The chocolate drizzle on top finishes the protein bars beautifully.

They are also packed with protein because of the whey protein. This recipe uses vanilla whey protein, which you can find here.

Besides the protein, they are also packed with vitamin A. In fact, one bar provides almost 80% of your daily vitamin A needs. How about that for a power snack?

Per Serving:

  • Calories: 277
  • Fats: 11g
  • Protein: 19g
  • Carbs: 28g
  • Fiber: 3g
  • Sugar: 9g

14. Mini Buffalo Chicken Salsa Dip Jars

You&rsquove heard of layering up veggies in a jar. How about layering up your protein in a jar?

These dip jars have layers of protein-packed foods and layers of fat-packed foods such as avocado. So, they are sure to keep you satiated.

It&rsquos a layer of refried beans, followed by a layer of guacamole, followed by a layer of sour cream, followed by a layer of spicy Buffalo chicken. All topped with some thinly sliced green onions.

And it so tasty and yet so satisfying because of all the protein and fat.

Once you make them, no need to dump the jar. Just eat directly from the jar with a spoon, or dip your favorite veggies in it.

Per Serving:

  • Calories: 278
  • Fats: 13g
  • Protein: 20g
  • Carbs: 19g
  • Fiber: 6g
  • Sugar: 2g

15. Healthy Chubby Hubby DIY Protein Bars

Are you looking for something salty and sweet? Then, give these protein bars a try.

They have a nice fudgy texture and peanut taste-perfect if you love peanuts. All topped with pretzel rods drizzled with melted bittersweet chocolate.

And they are packed with protein- 18 grams of protein. So, they make the perfect snack on the go.

Now, you will need brown rice protein powder, not regular whey powder for the batter. If you use whey protein, your dough will get really sticky and not become solid enough even after refrigerating it overnight.

Per Serving:

  • Calories: 250
  • Fats: 10.5g
  • Protein: 18g
  • Carbs: 21g
  • Fiber: 5g
  • Sugar: 4g

16. High Protein White Chocolate No-Bake Protein Bites

Are you more of a white chocolate fan? These bites are for you.

They are soft, tender masses of white chocolate goodness. And they happen to be good for you too!

They are low in calories. So, you can have one or two and not feel guilty about it.

Per Serving:

17. Omelet Muffins

Wouldn&rsquot you love it if you had a portable omelet? Well, now you do-in muffin form!

These omelet muffins are as nice to look at as they are to eat.

The baby spinach, scallions, and red, orange, and green peppers add color and freshness. Meanwhile, the cheddar cheese adds richness to the muffins.

And with only 1 gram of carbs, they are perfect if you are also following a keto diet. You will definitely want to bring these healthy muffins into work.

For these muffins, you will need a non-stick muffin pan so that your omelette muffins don&rsquot stick to the pan that much. You can find a low budget BPA free muffin pan here.

Per Serving:

18. Baked Popcorn Chicken

Do you love popcorn chicken, but hate how greasy they are? Then, you&rsquoll love this popcorn chicken.

They are moist on the inside and crispy on the outside. And they taste divine.

The secret to them being so crispy is that you are using potato chips as your crust. This recipe uses Sour Cream and Onion, but you can use any other flavors that you like.

This popcorn chicken goes well with a honey mustard sauce.

Per Serving:

  • Calories: 278.8
  • Fats: 16g
  • Protein: 21.7g
  • Carbs: 11.7g
  • Fiber: 0.8g
  • Sugar: 3.5g

19. Cheeseburger Tots

Want to transform your tater tots into a high protein snack? Add beef and cheddar cheese!

Eating these tots is like surrounding a cheeseburger in potato goodness. They are so yum.

And the pickles and special sauce are definitely the icing on the top. And if you like it spicy, feel free to add some green chilies on top.

Per Serving:

  • Calories: 241
  • Fats: 10g
  • Protein: 13g
  • Carbs: 25g
  • Fiber: 3g
  • Sugar: 1g

20. Swedish Cocktail Meatballs

Who says you can&rsquot have meatballs as a snack? Well, I&rsquom here to say you can!

These meatballs are moist and juicy and super flavourful. And the sour cream and dill sauce bathe the meatballs in a layer of creaminess.

The secret to them being so moist and juicy is in the cooking process. They have been slow-cooked to perfection for 6 hours in a slow cooker.

Simply make your meatballs, and let your slow cooker do the cooking.

Per Serving:

  • Calories: 308
  • Fats: 20g
  • Protein: 18g
  • Carbs: 11g
  • Fiber: 1g
  • Sugar: 1g

Have you enjoyed any of these recipes? Which one is your favorite? Share it with your friends and family!