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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Barbecue Pork Loin with Veggie Skewers and Tabbouleh

If you're looking for a barbecue pork loin recipe, you've come to the right place! Serve with a side of vegetable skewers and tabbouleh salad.


Barbecue Pork Loin with Veggie Skewers and Tabbouleh
Makes 4 servings

Ingredients
For the Pork
  • 1 tablespoon each garlic salt
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon salt & pepper
  • 1 teaspoon dehydrated onion flakes
  • 2 pork loins (remove the silver skin)2 tablespoons olive oil
    2 tablespoons lemon juice
  • 2 tablespoons lemon juice
For the Veggie Skewers
  • 20 button mushrooms
  • 20 cherry or grape tomatoes
  • 1/2 teaspoon each salt & pepper
  • 1 teaspoon olive oil
For the Tabbouleh
  • 1/2 cup boiling chicken broth or water
  • 1/4 cup bulgur
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped parsley
  • 2 medium tomatoes, diced
  • 1/2 English cucumber, diced
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
Directions
Pork
  1. Mix the spices with olive oil and lemon juice. Rub the mixture all over your pork loins and let it marinate in the fridge for an hour or up to overnight.
  2. Preheat your grill to medium high heat. Place the pork loins on a lightly oiled grill and cook for about 30 minutes or until pork is cooked through.
  3. You can speed up cooking time by butterflying the meat or cutting it in half if it's too thick. When you remove it from the grill, wrap in foil and let it sit for 10 minutes before you cut it up.
Vegetables
  1. Was the mushrooms and tomatoes then coat them in the oil. Season with salt and pepper. I don't usually wash mushrooms in water but in this case we cooked them right away so it was okay to wash them that way.
  2. Soak 6-8 wooden skewers in hot water for 10 minutes then skewer the vegetables. Place the skewers on the brill about 15 minutes before the meat should be done.
Tabbouleh
  1. In a bowl, add the boiling broth. Stir in bulgur, olive oil, salt and pepper with a fork. Cover with plastic and set aside for 20 minutes.
  2. When the bulgur is tender and cooled, add all other ingredients and gently toss to coat the bulgur. Season with more salt and pepper if needed.
Looking for more PORK recipes? Click Here!
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