Blueberries are in season in the Northeast and I have been buying them up at the farmers’ market with abandon. Last weekend I was at Lyman Orchards in Middlefield, CT for my cousin, Stefanie’s, baby shower, and their market was brimming with fresh berries. I wanted to make muffins with my bounty but hadn’t gotten around to perusing recipes, when Christie sent me a link from the blog The Foodess with the comment, “This recipe did not disappoint.” Um, you can say that again and add that this might be the best homemade blueberry muffin recipe I’ve ever tried!!!! Seriously, I was shocked at how good they were. Light, lemony, with just the right amount of sweetness. This is my new go-to blueberry muffin recipe people and it should be yours too!
Lemon Blueberry Sour Cream Muffins (from The Foodess)
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 stick melted butter
1 1/4 cup sour cream
1 teaspoon vanilla extract
2 teaspoons lemon zest
1/4 cup lemon juice
1 cup blueberries
Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.
I don’t make pork chops as often as I should, probably because I think they come out much better on the grill then in the oven. But we still have quite a few bone-in chops in our freezer from when we purchased an entire pig from a local farm, so I am trying to make them more often. This has become a much tastier task thanks to this recipe which I found in Real Simple’s June 2014 issue. The marinade couldn’t be more simple to prepare, and the technique of poking holes in the pork with a fork before putting it in the marinade really works. The meat is really flavorful and juicy.We grilled our entire dinner last night, adding sweet potatoes and zucchini as sides to the pork chops. An easy, delightful summer meal. Thanks Real Simple!
Grilled Pork Chops with Dijon and Coriander (adapted from Real Simple, June 2014)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
1/3 cup plus 1 tablespoon olive oil
4 bone-in pork loin chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon coriander seeds, crushed, or 1 teaspoon ground coriander
Whisk together the vinegar, mustard, and ⅓ cup of the olive oil in a small bowl. Pour the dressing into a large resealable plastic bag. Prick the pork chops all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 12 hours.
Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Remove the pork chops from the marinade and pat dry. Season with the coriander and ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side.