Sunburst Lemon Bars ~ Gluten Free or Not

What is not to love about a sweetly tart lemon bar with a melt in your mouth shortbread crust and and a lemony glaze on top? I love traditional lemon bars with powdered sugar dusted across the top and a crisp crust on the bottom, but sometimes you just want something different. This version is like no other lemon bar I've ever tasted. These bars are a gooey sweet twist on the classic, with just enough tang from the lemon juice and zest to balance the sweetness.

I used two lemons worth of juice and zest for this recipe. Feel free to adjust the amounts to your tastes. I like a tangy lemon dessert. If you prefer your desserts less so, reduce the amounts slightly.

Sunburst Lemon Bars ~ Gluten Free or Not
recipe adapted from So, How's It Taste? and Pillsbury

Crust Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons lemon zest
1 1/3 cup brown rice flour *
1/3 cup tapioca starch *
1/3 cup potato starch *

Filling Ingredients:
4 eggs
2 cups sugar
1/4 cup brown rice flour *
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest

Glaze Ingredients:
1 cup powdered sugar
2 tablespoons lemon juice, plus more as needed

* If you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an * in the crust ingredients and 1/4 cup AP flour for the item marked with an * in the filling.

Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.

While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.

In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!

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Simple Skillet Pork Chops

You know those meals that you make and even though you are the one who cooked everything, you still can't believe it came out of your kitchen? These incredibly simple pork chops are that good. I have never been a fan of pork chops. In my experience, pork chops are typically dry, tough or bland and they simply don't interest me.

THESE pork chops? I'd put them up next to a great steak any day of the week. The pork chops were juicy, tender and flavorful and the whole family gave this meal two thumbs up! I served them with Hasselback Potatoes and Smoky Buttery Brussels Sprouts. It was a great dinner that took well under an hour to put together, even with baking the potatoes.

The only word of caution is to be very careful not to overcook the pork chops. I cut one of the chops too thin and as a result it cooked about a minute too long, compared to the rest of the others. Still, good, but not nearly as amazing. It took just 3 minutes on each side to brown and cook each 1" thick pork chop.

* I frequently buy sirloin tip pork roasts. They are inexpensive and I always have at least a couple small roasts in the freezer. I roast them in the oven or in the crock-pot at least once a month. This time, I decided to slice the roast into thick chops and try it in the skillet. If you are buying chops for this recipe, look for at least 3/4"-1" thick chops. I highly suggest just buying a roast and cutting them yourself. It was very simple and so much less expensive than the thick-cut chops in the store.

Simple Skillet Pork Chops
Yield: 6 servings

2 lb sirloin tip roast, or (4 - 5) 1" pork chops
1/3 cup flour, I used brown rice flour
1 1/2 teaspoon granulated garlic or garlic powder
1 1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 cayenne pepper
2 tablespoons butter, divided

Stir together the flour and all the spices in a shallow dish. Melt 1 tablespoon butter in a skillet over medium high heat. Let it foam and then brown slightly. Swirl the butter to coat the pan. Dredge each pork chop through the flour mixture on all sides and then place 2-3 chops in the hot skillet. Let them cook undisturbed on each side, turning only once. They should be golden brown.

Remove from the pan and add the second tablespoon of butter to the skillet and then remaining pork chops. Repeat the cooking method above. Let the meat rest for a few minutes prior to slicing. Enjoy!

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Smoky Buttered Brussels Sprouts

The WINNER has been announced for the Boos Block Cutting Board Giveaway!! Did you win?

Crisp, hot, smoky, buttery brussels sprouts were being snacked on right out of the pan as I was finishing the rest of our dinner. My family has a new-found and well documented affection for brussels spouts. I wanted to do something different with them this time and this dish turned out just as I had hoped.

A hint of smoky bacon flavor and all of the aroma without any actual bacon in the recipe. A bit of butter and a sprinkling of salt and pepper made this a quick and easy side dish I am sure to be serving again. If you love the sweeter versions too much to skip, simply sprinkle a tablespoon or so of brown sugar over the brussels as they cook. They are irresistible that way as well!

Smoky Buttered Brussels Sprouts
Yield: 4-5 servings

1 lb brussels sprouts
1 tablespoon bacon grease *
1 tablespoon butter
1/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Slice each brussels sprout into 4-5 thin pieces. The brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds. Melt the butter and the bacon grease in a large skillet over medium high heat. Let it almost brown and then swirl to coat the pan. Add the brussels sprouts and toss to coat well. Season with salt and pepper. Stirring occasionally, let them cook for about 3 minutes. They are done when they are piping hot and just a bit crisp still. Right before they are finished, stop stirring and let them brown for 20-30 seconds. Enjoy!

* If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well.

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