Maple glazed pork chops

Maple glazed pork chops

2-3 pork chops
3/4 cup maple syrup
1 tbsp
1/4 tsp salt
1/4 tsp pepper
2 tbsp brown sugar
2 tbsp mustard
1 tbsp Worcestershire sauce

1. Preheat oven to 350 degrees
2. Rub both sides of pork chops with salt and pepper
3. In a small sauce pan combine maple syrup, brown sugar, mustard, Worcestershire sauce and bring boil, stirring frequently.
4. Set glaze aside
5. Brush both sides of each pork chop with glaze and bake for a total of 30 minutes or until meat thermometer reads 150 F. Remove pork chops from oven every 10 minutes and reapply glaze
6. Once cooked through, remove from oven and allow to rest for 10 minutes. (Don't skip this! It'll help make it super flavorful)


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Crispy chicken

It’s a been a while since I’ve posted recipe. It’s been a busy couple of months and even though I cooked a decent amount it was hard to get around to taking pictures and writing out the recipes. But here’s a new one!

I can’t take full credit for this one though. I spent a couple of weeks in Montana working at a sports clinic in the winter and I was super lucky to have an awesome group of people living in the shared house with me, one of who happened to be a professional chef who volunteered to cook for our big and hungry group! I picked up some awesome tips from chef Ben including this super easy recipe which I now slightly altered (there’s no honey in the original recipe and it’s still amazing so make it however you want to!)


6 chicken thighs WITH bone and skin

4 tbsp melted butter

1/2 tsp cinnamon

1 tsp cumin

1/2 tsp pepper

1/2 tsp salt

1.5 tsp honey (I used Henry’s Humdingers cinnamon and chilli infused honey -more on this later)


1. Place chicken in baking dish

2. Poke little holes on both sides of each check thighs with a sharp fork

3. Preheat over to 400 degrees

4. Combine melted butter, cinnamon, salt, pepper, cumin and honey and mix together

5. Using a spoon or a brush apply the mixture to one side of each piece of chicken and let it rest for 5 minutes

6. Flip the chicken pieces over and coat the other side. Let it rest for 15 minutes

7. Place in over for 45-60 minutes or until skin is crisp. You can flip it over half way through.

8. Remove from over and place chicken in large bowl and allow to cool for 5 minutes. Then using 2 fork shred the chicken from the bone.

9. Serve with your choice of side dish and enjoy!

***now more on that honey…

So I was recently watching shark tank when I couldn’t sleep and I saw an old episode about a type of honey a teenage boy is making. The proceeds go towards saving the bees. He makes honey infused with different flavors. I ordered one jar to give it a try in a different recipe and it came up delicious. So I ended up buying another 3 jars! I’ve now used it with lamb, chicken, fish and even pancakes. It’s really delicious honey and support a good cause! (I don’t know the guy who makes it, nor am I being paid to say this btw). I just genuinely like it. It’s called Henry’s Humdingers Honey and comes in a bunch of flavors. You can google it yourself if interested. I bought these 4 and really liked all of them: 

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Raspberry pop tarts 


  • Pillsbury pie crust (1 pack)
  • 1 cup frozen or fresh raspberries
  • 3 strawberries
  • 2 tbsp of sugar

For the glaze:

  • 1 tbsp of thick Greek yogurt
  • 2 tsps of sugar


  1. Preheat oven to 350.
  2. Using a knife make rectangles from the pie crust (2 rectangles per pop tart)
  3. Take strawberry and cut it vertically in half, then cut a ‘V’ shape at the top and slice vertically again to make a slice
  4. Use this strawberry as a heart template on the dough
  5. Place strawberry on top of one rectangle of dough and carefully use a small sharp knife to cut out its shape in the dough (so for one pop tart you should have a flat rectangle of dough and another rectangle with a heart cutout).
  6. In a small bowl mash the raspberries until they are the consistency of chunky jam or use a food processor
  7. Add sugar to raspberries and mix well
  8. Place 1 tsp of the raspberry mixture onto the flat rectangle of dough, then place the heart cutout rectangle on top
  9. Seal the 2 rectangles together using the prongs of a fork
  10. Place the heart shaped strawberry on to the pop tart
  11. Repeat for however many pop tarts you want to make
  12. Bake for 12 minutes

13. Once the pop tarts are done, allow them to cool for about 2 minutes, then apply glaze and left over raspberry sauce to the top and Enjoy!

As you can see my puppy thought these were for him!

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Basa fish with strawberry and dragon fruit salsa

If you’ve never had dragon fruit, it’s an interesting flavor. The texture is like kiwi and the taste is sort of a more bland kiwi. It goes well with other fruit and fish.


Fish and marinade

  • 2 pieces of basa fish
  • 2 tbsp honey
  • 2 tsp soy sauce
  • 4 tbsp coconut milk
  • 2 tsp lemon juice
  • 1 tsp curry powder


  • 1/2 a dragon fruit chopped into small pieces
  • 4-5 strawberries chopped
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1 radish finely chopped
  • 1 scallion finely chopped


  1. For the fish marinade combine honey, soy sauce, coconut milk, curry powder and lemon juice. Mix well
  2. Make small holes throughout fish with a fork
  3. Brush the mixture on both sides of each piece of fish. Or just place in large ziplock bag.
  4. Allow to marinate for 20-30 min
  5. To make the salsa, mix together dragon fruit, strawberries, honey, scallions and radishes. Let stand while fish is marinating.
  6. To cook fish: heat pan to high and spray with cooking spray. Cook on each side for about 4-5 minutes on med/high heat
  7. Top the cooked fish with the salsa and enjoy with side of your choice.
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Honey ginger chicken and rice

Serves 4

It doesn’t look particularly impressive, but it was really good!

  • 1-1.5 lbs of thinly sliced chicken breast or tenders (cut into 1.5 inch pieces)
  • 1 tsp of purée ginger (you can use fresh ginger too)
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 6 cloves garlic, minced
  • 2 cups jasmine rice
  • 3 cups water
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper
  • 1 tbsp butter
  • 2 tbsp of canned chickpeas (drained)


  1. Mix together soy sauce, ginger, honey and garlic in a large bowl
  2. Place chicken in the bowl and mix well so the chicken is covered with marinade
  3. Leave chicken at room temperature for 20 minutes
  4. In a medium pot combine 2 cups of jasmine rice, water, salt, pepper and butter and bring to boil
  5. Stir, reduce heat to low and cover.
  6. Once the rice is almost cooked, add chickpeas and mix well
  7. Spray a large pan with cooking spray and heat on high
  8. Add chicken to pan and cook on high heat for 2 minutes
  9. Flip chicken pieces over and cook on high for another 2 minutes
  10. Cover the pan and turn the heat to medium/low and cook for another 2 minutes, then add rice and mix everything together.
  11. Enjoy!
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Honey soy garlic shrimp 

This was super quick and super delicious! 

Tip: If you’re gonna make rice, make it before you start marinating the shrimp. That way it’ll be ready around the same time 


  • 1 lb of peeled shrimp 
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 6 cloves of garlic (minced)
  • 1/3 cup chopped scallions 
  • 2 tbsp sliced honey almonds 
  • 1/2 tsp siracha 
  • 1 tbps lemon juice
  • 1 tbsp butter


  1. In a large bowl combine honey, soy sauce, garlic, lemon juice and siracha
  2. Add shrimp to bowl and mix it to distribute evenly 
  3. Allow to marinate for 15-20 minutes, mix it once or twice during that time
  4. Heat pan with butter on high. 
  5. Once butter melts, add the entire shrimp bowl and spread it out so each shrimp is flaying flat
  6. Cook on medium-high for 1 minute, then flip over the shrimp and cook another minute
  7. Put temp to low, add scallions and almonds and cook 1 more minute
  8. Serve with rice (I like jasmine rice with these shrimp) and pour some of the liquid in the pan over the shrimp as well. 
  9. Enjoy!
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Banana almond waffles

(makes about 6-7 waffles)


  • 2 bananas (mashed)
  • 2 tbsp almond butter
  • 1/4 cup half and half
  • 2 eggs
  • 1 cup flour
  • 1/4 tsp baking soda


  1. Mix together everything expect flour.
  2. Add flour in slowly to avoid clumps
  3. Spray your waffle maker with cooking spray and pour batter once its hot
  4. Cook based on your waffle maker’s time
  5. Serve with berries of choice and maple syrup.
  6. Enjoy!
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Lamb chops 


  • 7-9 lamb chops
  • 2 table spoons honey
  • 2 tbsp red wine vinegar 
  • 1.5 tbsp balsamic vinegar 
  • 6 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 pepper
  • 1 tsp soy sauce
  • 1 tsp lemon
  • 1 tbsp dried rosemary 
  • 1 tbsp butter


  1. In a small bowl combine lemon, garlic, balsamic and red wine vinegar, salt, pepper, soy sauce, and honey. Mix well. 
  2. Lay out the lamb chops on a late plate and poke some shallow holes in each one with a fork
  3. Using a basting brush, apply the marinade to each side and sprinkle each side with rosemary
  4. Allow to marinate at room temperature for 20 minutes, flipping half way through. 
  5. Heat a large pan with 1 tbsp of butter 
  6. Cook lamb chops on each side on medium high heat for 3 minutes
  7. Serve with side of your choice. Mine is with almond rice and a fresh salad 
  8. Enjoy! 

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Slow cooked Butter chicken



  • 3 chicken breasts, chopped
  • 100g tomato puree
  • 1 container of plain Greek yogurt (200mg)
  • 6 cloves of garlic minced
  • 1 medium onion finely chopped
  • 1 can of coconut milk (400ml)
  • 1 can of chickpeas (drained)
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 3/4 tsp pepper
  • 1 tsp salt
  • 1.5 sticks of butter
  • 1 tbsp chili powder


  • Combine all ingredients in slow cooker and mix it up
  • Cook on high for 4 hours
  • Enjoy with rice!
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You need a crock pot for this recipe. I made it in a 3.5 quart slow cooker and it was completely full.

This is a traditional Russian soup thats great for a cold day. Its very hearty and filling!


  • 1/2 lb of beef stew meat cut into 1/2 inch pieces
  • 4 medium beets, peeled and chopped finely (or even shredded if you prefer)
  • 1 large potato chopped into 1/2 inch pieces
  • 1/2 yellow onion chopped
  • 1 cup of carrots sliced into 1/2 inch pieces
  • 4 cloves of garlic, minced
  • 1 tbsp of finely chopped fresh parsley
  • 1 (14oz) can of diced tomatoes (I used fire roasted)
  • 1 (6 oz) can of tomato paste
  • 2-3 cups of beef broth
  • 1 tbsp sugar
  • 1.5 tsp of dry dill weed
  • 1 bay leaf
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • sour cream (1 tbsp per bowl) for garnish


  1. Add ingredients to slow cooker in the order they are written and stir them around once everything is in.
  2. If you have space left in the crock pot, add more beef broth
  3. Cook on high for 4.5-5 hours or low for 8.5-9 hours
  4. Garnish with 1 tbsp of sour cream
  5. Enjoy!
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