Lamb Chops & Chocotortas

Easter Sunday, as we know it in the states, is not something that we grew up with. In fact, back home in Puerto Rico, Holy Friday seems to be a bigger deal. There’s no work or school, and families prepare all sorts of seafood dishes. Eating meat is sacrilege on that day and you couldn't do much of anything out of respect. By the time Sunday came around, my 10-year-old self was just happy we could go back to our regular diet and TV programming. Some of those Christian movies needed some serious remastering.

Once we moved here, we really got into these big Easter gatherings with families and friends. Regardless of religious affiliation, everybody gets together to celebrate the beginning of Spring. It’s an opportunity to catch up, enjoy the nice weather and put together a colorful spread of dishes. Sounds like our kind of event.

Since we’ve had the blog, we’ve also tried to put together different recipes to inspire followers like you. It’s been a tradition for over 10 years now. This year, Nabol decided to make his delicious Mediterranean Lamb Chops with za’atar seasoning to pair up with my Garden Rice Salad and simple deviled eggs. Our Youtube friend Parnell The Chef also challenged us to tried one of his Argentinian Desserts, a classic chocotorta. So decadent!

Hope you’re also gathering your loved ones to share a meal together. Here are our recipes.

Mediterranean Lamb Chops – Serves 2

• 4-6 Lamb Chops
• Za’atar
• Salt
• Garlic Salt
• Olive Oil
  
  

1. Season the chops to taste at least an hour before frying.
2. On medium-high heat, cook the chops with a drizzle of olive oil, 2-3 minutes on each side.
3. To cook the sides, hold them with tongs until the sides get a good sear.
4. Let them rest for at least 10 minutes before serving.

Garden Rice Salad – Serves 4

• 1 ½ Cups of cooked peas
• 1 Cup of diced onions
• 2 Cups of baby bella mushrooms, sliced
• 2 Cups of cooked brown & wild rice mix (1-minute microwaveable rice packets are your friend)
• Garlic powder to taste
• Salt to taste
• ½ Cup Feta Cheese (optional)
• Olive oil

1. Sauté the onions with a drizzle of oil until translucent. Add the mushrooms and cook until soft.   

    Season with garlic powder and salt and cook for another minute.
2. Remove any excess water from the veggies and place them in a big salad bowl. Add the rice and

    peas. You can also add feta cheese if desired. Add a sprinkle of extra salt if desired too.

Baby Blue Deviled Eggs – (Serves 3-4)

• 10-12 Dried butterfly pea flowers
• 5 Eggs
• 3 Tablespoons of mayo
• 2 Tablespoons of mustard
• Onion powder to taste
• Salt & Pepper to taste
• Paprika for a pop of color at the end

1. Place the flowers in a pot with 1 ½-2 cups of water. Turn off the heat once it comes to a boil.

   Remove the flowers from the tea and place it in a bowl.
2. While the tea gets ready, boil the eggs and remove the shell. Slice in half and remove the yolks.

    Place the egg whites in the tea and let it rest for a couple of hours.
3. In the meantime, mix the yolks with the mayo, mustard, onion powder, salt and pepper to taste. 

    Let it rest in the fridge.
4. After 2 hours have passed, take out the egg whites and dry them with a paper towel. 

    Use a piping bag or sandwich bag to place the yolk back on the eggs. Season with paprika.

Mini Chocotortas (Serves 4)

• Mini clay pots
• 12 Oreos (Plus extra for decoration)
• 1 ½ Cup of dulce de leche, room temperature
• 1 ½ Cup of cream cheese, room temperature
• 1 Cup of brewed coffee

1. Mix the dulce de leche and cream cheese.

2. Quickly dip an Oreo in the coffee (no need to remove the cream filling), place it in the pot, and 

    add a spoon of the dulce de leche mixture. Then another Oreo dipped in coffee, more mix, another

    Oreo dipped in coffee and more mix. It should be 3 Oreos in total per pot.
3. Crush some Oreos without the cream filling to sprinkle on top of each dessert.