This past Easter I came up with some food that you could make all year round! It was very yummy, so wanted to share it from my perspective!
Sadly, all the little bunnies were in my stomach, but I was a happy girl at the moment so thatâ€™s what was important. Once again it was the dreaded Sunday and no one was looking forward to going back to work, school, or any day in/day out activity that required society to work in general. But I had something that would cheer me 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 Iâ€™ve come to love that I could share or perhaps have others try? Why not?!
If you donâ€™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 upâ€¦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, itâ€™s a moderate level, but no sweat, youâ€™ll get to be a genius in the kitchen with these recipes before you can learn to say â€œWesoÅ‚ych Å›wiÄ…tâ€.
Grilled Pork Chops w/ Lemon-Blueberry BBQ
Not my creation. T,.,T Sadly I was unable to have the time to grab my camera during the cooking.
- 6 1 1/4â€² (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. PureÃ© in pot, pour sauce through a strainer into a bowl.
Preheat barbeque to 400Â°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 145Â°F, about 8-10 minutes. Transfer to a plate and let it rest for another 10 minutes. (NEVER EAT UNDERCOOKED PORK)!
Serve and ENJOY! ^,.,^
Lemon SoufflÃ©s with Raspberries
Delicious way to end the meal!
- 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 400Â°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,