Ruth’s Chris Crab Cakes with Lemon Butter Sauce

  Ruth’s Chris Crab Cakes with Lemon Butter Sauce 

Luxe, tender crab cakes with that signature steakhouse richness — finished in a silky lemon-butter sauce that takes them over the top! 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 6 crab cakes

Ingredients:

Crab Cakes:

• 1 lb lump crab meat (don’t break up the lumps!)

• 1/4 cup mayo

• 1 egg

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1/2 tsp Old Bay or paprika

• 1/4 cup breadcrumbs (just enough to bind)

• 1 tbsp fresh parsley, chopped

• Salt & pepper to taste

• 2 tbsp butter or oil for frying

Lemon Butter Sauce:

• 1/2 cup butter (1 stick)

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1/4 cup white wine or chicken broth

• Pinch of salt

• Optional: 1 tbsp cream for extra silkiness

Instructions:

1. In a bowl, gently mix crab meat, mayo, egg, Dijon, lemon juice, Old Bay, breadcrumbs, parsley, salt, and pepper.

2. Form into 6 patties, pressing lightly so they stay tender.

3. Heat butter or oil in a skillet over medium heat.

4. Sear crab cakes 3–4 minutes per side until golden and crisp.

5. Meanwhile, make the lemon butter sauce:

   – Melt butter in a small saucepan.

   – Add wine or broth and simmer 1–2 minutes.

   – Stir in lemon juice, zest, salt, and cream if using.

6. Spoon warm lemon butter sauce over crab cakes just before serving.

Bacon Blast Cheeseburger Fry Bombs

 Bacon Blast Cheeseburger Fry Bombs

Ingredients:

1 lb ground beef

1/2 cup bread crumbs

1 egg

1/4 cup diced onions

1/4 cup diced pickles

1/4 cup shredded cheddar cheese

1/4 cup cooked and crumbled bacon

Salt and pepper to taste

Frozen French fries

Oil for frying

Instructions:

In a large bowl, mix together the ground beef, bread crumbs, egg, onions, pickles, cheddar cheese, bacon, salt, and pepper until well combined. Take a small amount of the mixture and form it into a ball, then flatten it slightly to create a patty. Repeat with the remaining mixture. Heat oil in a deep fryer or large pot to 350°F. Fry the patties until golden brown and cooked through, about 4-5 minutes per side. Remove from oil and drain on paper towels. In the same oil, fry the frozen French fries until crispy and golden brown. To assemble the Bacon Blast Cheeseburger Fry Bombs, place a cheeseburger patty on top of a French fry, then top with another French fry. Serve hot and enjoy the deliciousness of these cheesy, bacon-filled treats!

Cream Puff Cake

 Cream Puff Cake

Ingredients:

1 cup water

1/4 teaspoon salt

1/2 cup butter

1 cup all-purpose flour

4 eggs

2 3.9 oz box instant vanilla pudding 2 small packages

8 ounces cream cheese very soft

3 1/2 cups milk

8 ounces whipped topping defrosted

1/4 cup chocolate syrup

Instructions:

Preheat oven to 450°F and grease a 9×13" baking pan.

Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.

Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.

Cool dough for 10 minutes.

Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.

Cool again for about 5 minutes.

Transfer into a greased pan and press out until flat. Bake for 15 minutes at 450°F.

Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.

Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.

Beat softened cream cheese in a mixing bowl.

Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.

Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.

Mediterranean Tzatziki Chicken Pizza recipe

 

Mediterranean Flatbread Pizza with Tzatziki Sauce

Ingredients:

For the Base:

2 pieces of naan bread (or any flatbread)

Olive oil for brushing

For the Tzatziki Sauce (or use store-bought):

1 cup Greek yogurt

1 small cucumber, grated and squeezed dry

1–2 cloves garlic, minced

1 tablespoon fresh dill (or 1 tsp dried)

1 tablespoon lemon juice

Salt and pepper, to taste

Toppings:

1/2 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup cooked chicken breast or paneer, cubed

1 tablespoon fresh parsley or cilantro, chopped

Optional: Feta cheese, olives, chili flakes

Instructions:

1. Preheat Oven:

Preheat your oven to 400°F (200°C).

2. Prepare the Flatbread:

Place naan bread on a baking sheet. Lightly brush with olive oil. Bake for 4–5 minutes to crisp it up slightly before adding toppings.

3. Make Tzatziki Sauce:

In a bowl, combine:

Greek yogurt

Grated cucumber

Garlic

Dill

Lemon juice

Salt and pepper

Mix well. Adjust flavors to taste.

4. Assemble Flatbreads:

Spread a generous layer of tzatziki sauce over the warmed naan. Top with:

Cubed chicken or paneer

Cherry tomatoes

Cucumber slices

Red onion

Sprinkle with chopped parsley or cilantro. Add feta and olives if desired.

5. Bake Again (Optional):

If you prefer the toppings warmed slightly, bake the assembled flatbreads for 5–7 more minutes.

6. Serve:

Remove from oven, slice, and enjoy immediately. Drizzle a bit more tzatziki or olive oil before serving if desired.

Tips:

For a vegetarian version, stick to paneer or chickpeas.

Use a grill pan for a more charred flavor in the flatbread.

Fresh herbs like mint or basil can elevate the freshness.

Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado

 

SCRAMBLED EGGS WITH SAUTÉED MUSHROOMS, BROCCOLI & AVOCADO

This nutrient-dense, low-carb breakfast is packed with protein, healthy fats, and tons of flavor! Perfect for starting your day right.

Ingredients:

• For the scrambled eggs:

◦ 2 large eggs

◦ Salt and pepper to taste

◦ 1 tsp olive oil or butter for cooking

• For the veggies:

◦ ½ cup mushrooms, sliced

◦ ½ cup broccoli florets, chopped

◦ 1 tsp olive oil

◦ Salt and pepper to taste

• For serving:

◦ ½ avocado, sliced

Directions:

Sauté the Veggies: In a skillet, heat 1 tsp olive oil over medium heat. Add the sliced mushrooms and chopped broccoli. Sauté for 4-5 minutes, or until softened, stirring occasionally. Season with salt and pepper to taste.

Scramble the Eggs: While the veggies are cooking, whisk the eggs with a pinch of salt and pepper. In another skillet, heat 1 tsp olive oil or butter over medium heat. Pour the beaten eggs into the skillet and gently stir to scramble, cooking for 2-3 minutes until set but still soft.

Combine: Once the veggies are cooked, plate them and top with the scrambled eggs.

Serve with Avocado: Arrange the sliced avocado on top of the eggs and veggies, or on the side for an extra creamy touch.

Total Time: 10-12 minutes

Servings: 1-2

Enjoy this low-carb, protein-packed breakfast to keep you feeling satisfied all morning long!

Crispy Protein Bread for Weight Loss

 

Crispy Protein Bread for Weight Loss

Why You’ll Love This Bread:

✔ Low in Carbs & High in Protein – Perfect for keto and weight loss.
✔ Gluten-Free & Fiber-Rich – Helps digestion and keeps you full longer.
✔ Nutty, Crunchy & Flavorful – Packed with seeds and nuts for extra nutrients.

Ingredients

Dry Ingredients:

• 100g almond flour (or oat flour for a slightly higher carb version)
• 50g ground flaxseeds
• 50g sunflower seeds
• 50g pumpkin seeds
• 30g chia seeds
• 30g sesame seeds
• 1 tsp baking powder
• ½ tsp salt

Wet Ingredients:

• 4 eggs
• 250g Greek yogurt (or cottage cheese for extra protein)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions

Step 1: Preheat Oven & Prepare Pan

• Preheat your oven to 180°C (350°F).
• Line a loaf pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• In a large bowl, combine almond flour, flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, baking powder, and salt. Stir to combine.

Step 3: Prepare the Wet Mixture

• In another bowl, whisk together eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.

Step 4: Combine & Mix

• Slowly fold the wet ingredients into the dry mixture.
• Stir until well combined, and the batter becomes thick and evenly mixed.

Step 5: Shape & Bake

• Pour the batter into the prepared loaf pan and smooth the top.
• Optional: Sprinkle extra seeds on top for added crunch and flavor.
• Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown on top and firm to the touch.

Step 6: Cool & Serve

• Allow the bread to cool for at least 15 minutes before slicing.
• Enjoy with your favorite toppings like avocado, nut butter, or low-fat cheese!

Notes & Tips

• Storage: Keeps fresh for 4-5 days in the fridge. For longer storage, freeze slices and thaw as needed.
• Egg-Free Option: If you prefer to avoid eggs, you can replace the eggs with chia eggs or flax eggs (1 tbsp of ground chia or flaxseeds mixed with 3 tbsp of water per egg).
• Dairy-Free: To make it dairy-free, swap the Greek yogurt with coconut yogurt or any plant-based yogurt alternative.
• Extra Protein Boost: Add 30g of protein powder to the mix for an even higher protein content.

Servings & Nutritional Info (Per Slice)

• Servings: 10 slices
• Calories: 180
• Protein: 10g
• Carbs: 5g
• Fat: 12g
• Fiber: 4g

Mediterranean Focaccia Wreath with Olives & Rosemary — Full Recipe

 Mediterranean Focaccia Wreath with Olives & Rosemary — Full Recipe

 Ingredients

For the Dough

3 ½ cups all-purpose flour

1 ½ cups warm water

2 ¼ tsp active dry yeast (1 packet)

1 tsp sugar

2 tsp salt

¼ cup extra virgin olive oil (plus more for greasing)

For the Toppings

½ cup black or Kalamata olives (pitted & halved)

½ cup green olives

Fresh rosemary sprigs

Cherry tomatoes (optional, halved for color)

Sea salt flakes

2–3 tbsp olive oil for drizzling

Optional Mediterranean Add-ons

Sun-dried tomatoes

Red onion slices

Fresh thyme

Feta crumbles

 Instructions

1. Activate the Yeast

In a bowl, mix warm water + sugar + yeast.

Let sit for 5–10 minutes until foamy.

2. Make the Dough

In a large bowl, combine:

flour

salt

Pour in the yeast mixture and ¼ cup olive oil.

Mix until a soft dough forms.

Knead for 5–7 minutes until smooth and elastic.

Lightly oil a bowl, place the dough inside, cover, and let rise 1–1.5 hours until doubled.

3. Shape the Wreath

Line a baking tray with parchment paper.

Punch down the dough and transfer it to the tray.

Shape it into a large ring/wreath, leaving a big hole in the center.

You can also cut a small bowl-size circle of parchment paper and place it in the middle to maintain shape.

Press fingers into the dough to create dimples.

4. Add Mediterranean Toppings

Brush/dip fingers in olive oil and drizzle generously.

Press:

olives

rosemary

cherry tomatoes (optional)

sun-dried tomatoes or red onions (if using)

Sprinkle sea salt flakes on top.

Let the shaped wreath rest for 20 minutes for a lighter texture.

5. Bake

Preheat oven to 425°F (220°C).

Bake the focaccia wreath for 22–25 minutes, or until:

edges are golden

top is slightly crisp

center is cooked through