**Sorry for the delay on this post you guys. Things have been pretty busy here lately, but I hope you guys enjoyed your Easter Holiday and will enjoy these new recipes. ❤
Sadly all the little bunnies are in my stomach, but I’m a happy girl at the moment so that’s what’s important. Once again it is the dreaded Sunday and no one is looking forward to going back to work, school, or any day in- day out activity that requires society to work in general. But I have something that will cheer you up and have this Easter end with bang! *shoots gag gun*
Aside from the traditional treats that I love and always enjoy, I began thinking.. how about I make a spin on a few things with certain ingredients that I’ve come to love that I could share or perhaps have you try? Why not?! If you don’t end up liking the creation in the end, best part about this, for you picky eaters especially, is that you can take it to your friends and surprise them with a delicious dinner or lunch and show off some mad cooking skills! -whisppering- you can also use the left overs to fatten them up…with love of course. haha XD
The menu? Not intensive, but more simple than you could ever imagine (or am I just pulling you on?). Alright, it’s a moderate level, but no sweat, you’ll get be a genius in the kitchen with these recipes before you can learn to say “Wesołych świąt”.
Main Course: Grilled Pork Chops w/ Lemon-Blueberry BBQ
- 6 1 1/4′ (inch-thick) pork rib chops (14 oz. each with bone, though I usually get with out bone)
- 1 whole lemon
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 garlic clove minced
- 1/2 cup balsamic vinegar
- 1/2 tsp Kosher or Sea Salt
- 1/2 cup apple cider vinegar
- 1 tbsp honey
- 1 roughly chopped chipotle pepper
- 2 cups of water
NOTE: Make sauce 1 day before!!
-In a medium sauce pot, over medium heat, add water, sugar, apple cider vinegar, chipotle pepper, blueberries, minced garlic, kosher salt, balsamic vinegar, honey, and whole lemon juice. Give a quick stir, and let cook for two hours. Pureé in pot, pour sauce through a strainer into a bowl.
-Preheat barbeque to 400°F. In a small bowl, mix salt, pepper and lemon rind for a rub. Season pork chops with salt, pepper and lemon rind mix. Grill until cooked through or at the internal temperature of 145°F, about 8-10 minutes. Transfer to a plate and let it rest for another 10 minutes. (NEVER EAT UNDERCOOKED PORK)!
Serve and ENJOY! ^,.,^
Dessert: Lemon Soufflés with Raspberries
- 6 tsp seedless raspberry jam
- 24 raspberries, fresh (or frozen if preffered)
- 2 tbsp finely grated lemon peel (rind)
- 3/4 cup granulated sugar, divided
- 3 egg whites
- 3 egg yolks
- 2 tbsp (1/4 stick) unsalted butter
- 5 tbsp fresh lemon juice
- 1/3 tsp cream of tartar
- 1 tbsp cornstarch
- 3/4 cup milk
-Preheat oven to 400°F. Butter six 3/4 cup ramekins, coat with sugar and pour out excess sugar. Spoon 1 teaspoon of raspberry jam and four raspberries into bottom of each ramekin. Place on a baking sheet.
-Mix lemon peel and 1/2 cup of sugar in medium saucepan; then whisk in cornstarch, milk and egg yolks. Add butter and bring to a boil over medium heat, whisking constantly. Boiling until thick pudding forms, whisking constantly for one minute. Transfer to large bowl, mix in lemon juice and let cool.
-In a stand mixer, on low speed, whisk egg whites; slowly adding 1/4 cup sugar and cream of tartar. Continue to mix until medium peaks form. Gently fold in egg whites a third at a time, into the warm lemon pudding. Add batter to filled ramekins. Bake for 15 minutes until set, puffed and golden brown around the edges. Top with powdered sugar and whipped cream.
I certainly hope that you enjoy these delicious recipes and remember if not, you can give it to your friends or neighbors and fatten them up with delicious food! haha XD
Tons of Love Bites,