March 24, 2011

Where OH Where Has My Springtime Gone?

We woke up to a cold and gray day this morning.  I tried to stay in bed and avoid opening the blinds for as long as I could.  The strong winds blew in the cold front yesterday and it's here to stay for a while.  BOO HOO!  This cold gray day however didn't hinder me from continuing on with my spring menu that I had planned for the week.  Screw you Old Man Winter and your stubborn ways!

I smoked the house up again with the first recipe.  I also got blueberry bbq sauce all over the kitchen.  I am convinced that I am self sabotaging my spring cleaning that I did all day last Sunday.  Was it worth it?  It certainly was!

Grilled Pork Chops with Blueberry BBQ Sauce
Yield: 4 servings

Ingredients for Blueberry BBQ Sauce:
  • 1/2 minced shallots
  • 2 tablespoons olive oil
  • 2 cups fresh blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
Ingredients for Pork Chops:
  • 4 boneless pork chops
  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. Saute shallots and jalapeno in oil in a sauce pan over medium-high heat until soft, about 2 minutes. Add blueberries, vinegar, brown sugar, Dijon, garlic powder, and salt and simmer until sauce thickens, 2-3 minutes.
  3. Transfer mixture to a blender (make sure you are really holding the lid down. Since it's hot, the lid will want to come off. Trust me!) or food processor; pulse until pureed. Return sauce to pan over medium-heat. Stir in lemon juice; simmer sauce 2 minutes more. Remove sauce from heat; set aside.
  4. Grill pork, covered, until an instant-ready thermometer registers 155, about 6 minutes per side. Remove pork from grill and tent with foil; let rest 5 minutes. Serve pork with sauce on the side. If desired, brush some of the sauce over pork during final few minutes of grilling.

Servings:  4
Calories:  352
Total Fat:  15 g
Cholesterol:  51 mg.
Sodium:  331 mg.
Protein:  21g.

Coconut Corn Muffins
Coconut Corn Muffins
Yield: 8 muffins

  • 1/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup lite-coconut milk
  • 1 egg white
  • 1 tablespoon canola oil
  • 1/4 cup sweetened shredded coconut
  1. Preheat oven to 375; coat a mini muffin pan with nonstick spray.
  2. Combine cornmeal, four, baking powder, baking soda, and salt in a bowl; set aside.
  3. Whisk coconut milk, egg white, and oil together in a small bowl. Pour wet ingredients into dry and add coconut and mix until just incorporated.
  4. Scoop batter into 8 mini muffin cups and bake until a toothpick inserted in the center comes out clean, 15 minutes.

Servings: 8
Calories: 66
Total Fat:  4 g
Cholesterol:  0 mg.
Sodium:  131 mg.
Protein:  1g.

Source: Cuisine Lite

~ Enjoy!


  1. YUM! That Blueberry BBQ Sauce sounds and looks absolutely delicious. I just know my Hubbs would luv this! Must smell so good served with the meat.

  2. It was so delightful! I saved the left-over for a future chicken dish. Yum :) Thanks for visiting, Cristina!

  3. Dee,
    I am definitely going to have to try your Blueberry BBQ sauce! I love using fresh/frozen fruit in dishes, especially something like this, where they make you think about summer! It gets pretty darn cold here in Wisconsin during the wintertime, so a little bit of freshness on the dark and dreary days is most certainly welcome...

  4. Thanks Sandie! I'm with you on using fruit in my dishes. It's been very rainy here in Missouri and I need some sunshine any way I can get it!


Comments make me smile! Thank you for your love :)