Who said weeknight dinners have to be monotonous? Guess what... Miss Rejo is here to eradicate humdrum weeknight  meals ! This meal is easy to pull off . I promise you don’t have to be a culinary genius to pull this off. It’s rice and pork - with a  TWIST. I’d call it rice and pork chops the Miss Rejo way.

Who knew that adding a bit of color and flavor to your rice could completely transform ordinary boring rice into a delectable bite! The purple rice has hints of ginger and cinnamon. The red rice has chicken spice and bbq spice. The white rice is plain. Feel free to experiment with the flavors you would like to add to your rice. In any case, the kitchen is a phenomenal place to unleash your creative juices.

I used a grill skillet to make the pork chops and making those pork chops was definitely an Instagram worthy experience as the grill marks looked splendid on camera. About 5 minutes before removing the pork chops from the grill, I added a glaze that certainly escalated the flavors of the pork chops. 

I highly recommend that you try out this dinner recipe. It is easy . It is quick. It is undoubtedly a winner in my eyes. I’m sure you’ll feel the same way after trying it out.

Servings :4 

INGREDIENTS 

For the rice

• 1 cup cooked white rice
• 1 cup cooked purple rice ( add 1 tbsp ground  ginger, 1 tbsp ground cinnamon and 3 tbsp sugar and 1 tbsp purple food coloring before cooking )
• 1 cup cooked red rice ( add 2 drops red food coloring, 1 tablespoon bbq spice and 1 tbsp chicken spice  before cooking)

For the pork chops

• 8 pork chops
• 3  tbsp salt
• 2 tbsp black pepper 
• 5 tbsp bbq spice
• 3 lemons cut into wedges 

For the glaze 

• 1/2 cup bbq sauce
• 1/4 cup tomato sauce
• 6 tbsp sugar
• 1 tsp black pepper
• 1 1/2 cups water 

Garnish

• Fresh parsley
• 2 lemons cut into wedges 
• 2 beetroots

INSTRUCTIONS 

1. Cook the red, purple and white rice.
2. Cut the beetroot into thin slices and place them on a baking  tray that has some cooking oil.
3. Toss the beetroot slices in the oil.
4. Bake the beetroot slices at 180 degrees Celsius for 15 minutes.
5. To make the glaze, combine all the ingredients for the glaze in a sauce pan and bring the mixture to a boil for about 8 minutes. Add some hot water if the glaze is too thick.
6. Heat some oil in the grill skillet and let it get very hot.
7. Place the seasoned pork chops on the grill skillet for 5 minutes on each side.
8. Add the the some of the glaze to each pork chop before removing from the grill skillet.
9. To make the rice cylinders, cut out a long precise of cling wrap.
10. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
11. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder.
12. Uncover the cling wrap and cut out out small cylinders from the rice.
13. Do that for the different colors of rice.
14. To assemble, place the pork chops in a plate and garnish with fresh parsley, lemon wedges , beetroot slices, carrot ribbons and carrot slices.
15. Arrange the rice cylinders on a small plate and garnish with carrot ribbons, lettuce and onion slices. 

Enjoy!

 

What is more comforting than a bowl of mushroom soup on a rainy evening? The creamy rich soup just tastes like pure decadence in your mouth. It is luscious but absurdly easy to make! Literally anyone can make it and not mess it up. My family loved it and I have and I have a wonderful feeling that your family will equally obsess over it!

Servings:4

Time: 40 miy

INGREDIENTS 

3/4 cup plain flour 

3 cups milk

1 cup heavy cream 

1 tbsp salt

2 tbsp black pepper

1 tbsp garlic powder

1 cup sliced mushrooms

3 tbsp salted butter 

INSTRUCTIONS 

1. In a medium saucepan, fry the mushrooms in the butter on medium-high heat for about 7 minutes.
2. Remove the mushrooms from the pan and place them in a bowl. 
3. In the same saucepan, add the flour .
4. Gradually add the milk and heavy cream while whisking continuously to avoid lumps.
5. Add the mushrooms, salt, black pepper and garlic powder to the pan and keep whisking until the mixture comes to a boil.
6. Let the soup cook for about 15 minutes on medium-low heat .
7. Garnish with some of the fried mushrooms and parsley. Enjoy!

 

If you would like to make a dessert that will make you seem like you’re a former Master Chef winner then look no further! This dessert undoubtedly deserves a top spot on the list of gourmet desserts.It not only looks absolutely exquisite, it tastes heavenly. The flavor profile of this dessert is unmatched. The coffee mousse brings a strong kick that is perfectly neutralized by the chocolate and berry mousse. I loved every element of this dessert and I bet you will too !

INGREDIENTS 

For the coffee mousse

• 2 cups whipping cream
• 2 tbsp coffee granules 
• 2 tbsp brandy
• 1/4 cup icing sugar

For the berry mousse

• 2 cups whipping cream
• 1/2 cup blueberries (frozen or fresh)
• 1/2 cup icing sugar

For the berry ice cream

• 2 cups whipping cream
• 1/2 cup blueberries (frozen or fresh)
• 1/2 cup icing sugar
• 5 tbsp golden syrup 

For the chocolate mousse

• 3 cups whipping cream
• 1/2 cup cocoa powder 
• 1/2 cup icing sugar

For garnish 

• Chocolate pieces 
• Shredded brown chocolate 
• Shredded white chocolate 
• Berry ice cream 
• Fresh mint 
• Blueberries (frozen fresh)

1.Place  all the ingredients for the coffee mousse in a blender and blend for about 30 seconds before putting the mixture in a bowl and placing the bowl in the fridge for about 45 minutes.

1. Repeat the procedure for the berry mousse and the chocolate mousse.
2. Do the same for the berry ice cream but place the mixture for the berry ice cream in the freezer (not fridge) for at least 1 hour.
3. To assemble, equally distribute the coffee mousse amongst the dessert glasses.
4. After that, add the berry mousse then chocolate mousse.Garnish with 2 scoops of berry ice cream, mint,chocolate pieces, shredded chocolate and berry.
5. Enjoy!