Yummy Yum

Chicken Piccata Meatballs

Twist on a classic: succulent chicken piccata meatballs in a bright lemon-caper sauce 🍋🧆. Serve over pasta or rice for a weeknight winner!

INGREDIENTS:
- 1 lb ground chicken 🍗
- 1/4 cup grated Parmesan cheese 🧀
- 2/3 cup panko breadcrumbs 🍞
- 1/2 tsp salt 🧂
- 4 cloves garlic, minced 🧄
- 1 tbsp lemon zest 🍋
- 2 tbsp olive oil 🫒
- 1/2 stick (4 tbsp) butter 🧈
- 3 cloves garlic, minced (for sauce) 🧄
- 1 tbsp all-purpose flour 🌾
- 1 cup chicken broth 🍲
- 1/4 cup capers 🫙
- 2 tbsp caper brine 🧴
- 1/4 cup lemon juice 🍋

INSTRUCTIONS:
1 Enlarge a bowl and combine the ground chicken, grated Parmesan, panko, 1/2 tsp salt, 4 cloves minced garlic and lemon zest. Mix gently until just combined—avoid overworking the meat.
2 Shape the mixture into meatballs using about 2 tbsp of mix per ball (should yield ~12–14 meatballs).
3 Heat 2 tbsp olive oil in a large sauté pan over medium-high heat until shimmering.
4 Add the meatballs in a single layer and brown, turning every few minutes so all sides are golden. Cook for about 6 minutes total (they will finish cooking in the sauce). Remove meatballs to a plate.
5 Reduce heat to medium, add the butter to the same pan. When melted, add the 3 cloves minced garlic and cook 30–45 seconds until fragrant.
6 Whisk in 1 tbsp flour and cook 1 minute to remove the raw flour taste.
7 Slowly whisk in the chicken broth until smooth, then add capers, caper brine and lemon juice. Bring to a simmer and let the sauce reduce and thicken for 6–7 minutes, stirring occasionally.
8 Return the meatballs to the pan, spoon sauce over them, and simmer another 5–6 minutes until meatballs are cooked through (internal temp ~165°F/74°C) and sauce has thickened.
9 Taste and adjust seasoning with a pinch of salt or extra lemon if desired. Serve the meatballs spooned with sauce over pasta, rice, or with crusty bread.

Rösti with Caramelized Onions and Sautéed Mushrooms

Crispy rösti topped with savory caramelized onions and sautéed mushrooms — comfort on a plate!

INGREDIENTS:
- Extra-virgin olive oil — 1 tablespoon 🫒
- Cremini mushrooms — 8 ounces (about 225 g), stemmed and thinly sliced 🍄
- Fresh thyme or sage — 3 sprigs 🌿
- Kosher salt — to taste 🧂
- Freshly ground black pepper — to taste 🌶️
- Unsalted butter — 1 tablespoon (for caramelized onions) 🧈
- Yellow onion — ½ medium, finely chopped 🧅
- Garlic clove — 1, grated 🧄
- Russet potatoes — 3 (about 1 pound), rinsed and cut into matchsticks 🥔
- Unsalted butter — 1 tablespoon (for rösti) 🧈
- Extra-virgin olive oil — 1 tablespoon (for rösti) 🫒
- Sour cream (for garnish) — 2 tablespoons 🥛

INSTRUCTIONS:
1 Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
2 Add sliced mushrooms, season with salt and pepper, add half the thyme, and cook about 10 minutes until golden; discard thyme stems and set mushrooms aside.
3 In the same skillet, add 1 tablespoon butter and melt over medium-high, then add chopped onion and cook about 5 minutes until softened.
4 Add grated garlic and remaining thyme, cook 30 seconds until fragrant, season with salt and pepper, transfer onions to a bowl, discard thyme stems and set aside.
5 Spread matchstick potatoes on a microwave-safe plate and microwave on high about 5 minutes until hot and slightly softened but still slightly crunchy.
6 In the same skillet heat 1 tablespoon oil and 1 tablespoon butter over medium; add half the potatoes, press down to form a flat layer and season with salt and pepper.
7 Spread the caramelized onion mixture evenly over the potatoes, add remaining potatoes on top, press into an even disk, season again, and cook about 10 minutes until the bottom is golden and crispy, shaking the pan occasionally.
8 Place a large cutting board over the skillet, flip the rösti onto the board cooked side up, heat the remaining oil and butter in the skillet, then slide the rösti back into the pan uncooked side down and cook another 8 minutes until golden and crispy.
9 Slide the finished rösti onto a cutting board, cut into wedges, top with the sautéed mushrooms and a dollop of sour cream, and serve immediately.

Creamy Mini Banana Pudding Pies (No-Bake)

Meet your new favorite no-bake dessert: Creamy Mini Banana Pudding Pies — bite-sized, silky, and irresistible. Perfect for parties or an easy sweet fix! 🍌🥧🍯

INGREDIENTS:
- 1 1/2 cups graham cracker crumbs 🍪
- 1/2 cup unsalted butter, melted 🧈
- 1/4 cup granulated sugar 🍚
- 1 package (3.4 oz) instant banana cream pudding mix 🍮🍌
- 2 cups cold milk 🥛
- 1 cup heavy whipping cream 🥛
- 2 tablespoons powdered sugar 🍚
- 1 teaspoon vanilla extract 🍦
- 2 ripe bananas, sliced 🍌
- Whipped cream (optional, for topping) 🍦
- Honey (optional, for drizzling) 🍯

INSTRUCTIONS:
1 Prepare the crusts: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
2 Press the mixture firmly into the bottom and up the sides of a 12-cup muffin tin to form mini crusts. Refrigerate for at least 60 minutes to set.
3 Make the pudding: In a large bowl, whisk the instant banana pudding mix with the cold milk until smooth and beginning to thicken. Chill in the fridge for about 5 minutes to firm up.
4 Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Reserve half of the whipped cream for topping.
5 Fold and lighten: Gently fold the remaining whipped cream into the chilled banana pudding until fully incorporated and airy.
6 Assemble the pies: Spoon or pipe the banana pudding filling into the chilled mini crusts, filling each cup almost to the top.
7 Top and garnish: Add a dollop of the reserved whipped cream to each mini pie, arrange 2–3 banana slices on top, and drizzle lightly with honey if desired.
8 Chill or serve: Serve immediately or refrigerate the assembled pies for another 15–30 minutes for a firmer texture. Store leftovers covered in the fridge for up to 2 days.

Rosemary Honey Baked Cheese Puff

Creamy melted cheese encased in golden puff pastry with rosemary and honey—perfect for sharing!

INGREDIENTS:
- Frozen puff pastry sheet, thawed — 1 sheet 🥐
- Gruyère and/or Fontina cheese, cubed — 1 lb 🧀
- Fresh rosemary, chopped — 1 tbsp 🌿
- Garlic cloves, grated — 1–2 cloves 🧄
- Honey — 2 tsp + extra for serving 🍯
- Egg, beaten (for egg wash) — 1 egg 🥚
- Coarse sugar, for sprinkling — to taste 🧂

INSTRUCTIONS:
1 Preheat oven to 425°F (220°C).
2 Line a 10–12 inch baking dish with parchment and lay the thawed puff pastry inside.
3 Place the cubed cheese in the center of the pastry.
4 Mix chopped rosemary and grated garlic, then sprinkle over the cheese and drizzle 2 tsp honey on top.
5 Fold the pastry corners over the cheese to form a sealed pouch.
6 Brush the pastry top with the beaten egg and lightly sprinkle with coarse sugar.
7 Bake for 25–30 minutes until the pastry is deep golden and the cheese is bubbling.
8 Remove from oven, drizzle extra honey, add a pinch of black pepper if desired, and serve with bread or crackers.

Grilled Parmesan Garlic Oysters

Savor smoky, cheesy grilled oysters topped with garlic butter—perfect for parties or a special weekend treat!

INGREDIENTS:
- 1 stick butter (softened or melted) 🧈
- 2 cloves garlic (grated) 🧄
- 2 tablespoons lemon juice (about 1/2 lemon) 🍋
- 1 teaspoon Worcestershire sauce 🧂
- 1/4 cup grated Pecorino Romano or Parmesan cheese 🧀
- Salt to taste 🧂
- Black pepper to taste 🌶️
- Cayenne pepper to taste 🌶️
- 1 tablespoon fresh parsley (chopped) 🌿
- 12 fresh oysters on the half shell 🦪
- 1/2 cup grated Pecorino Romano or Parmesan cheese (for topping) 🧀
- 2 tablespoons fresh parsley (chopped, for garnish) 🌿
- Lemon wedges for serving 🍋
- Hot sauce for serving 🌶️
- Crusty bread for serving 🥖

INSTRUCTIONS:
1 In a bowl, mix butter, grated garlic, lemon juice, Worcestershire sauce, 1/4 cup grated cheese, salt, black pepper, cayenne, and 1 tablespoon chopped parsley until well combined.
2 Preheat the grill to 350°F (180°C).
3 Arrange the oysters on the half shell directly on the preheated grill and cook until the juices begin to bubble.
4 Spoon about 1 tablespoon of the garlic butter mixture over each bubbling oyster.
5 Sprinkle each oyster with the remaining 1/2 cup grated cheese.
6 Continue grilling until the cheese melts and turns a light golden brown.
7 Remove oysters from the grill, garnish with the remaining chopped parsley, and serve immediately with lemon wedges, hot sauce, and crusty bread.

Chicken & Mushroom Skillet in Creamy Asiago‑Mustard Sauce

Comfort food elevated: juicy pan‑seared chicken breasts with sautéed mushrooms in a silky Asiago + mustard cream sauce. Easy weeknight dinner that feels special — ready in about 40 minutes! 🍽️🧀🍄

INGREDIENTS:
- 2 tbsp oil or butter 🧈
- 4 boneless skinless chicken breasts (6 oz each) 🍗
- Salt & black pepper to taste 🧂
- 8 oz mushrooms, sliced 🍄
- 1 small onion, diced 🧅
- 2 cloves garlic, chopped 🧄
- 1 tsp fresh thyme, chopped 🌿
- 1/4 cup dry white wine (or extra chicken broth) 🍷
- 1/2 cup chicken broth 🥣
- 1/2 cup heavy/whipping cream 🥛
- 1 tbsp whole grain mustard 🟡
- 1 tbsp Dijon mustard 🟤
- 1/2 cup Asiago cheese, grated 🧀
- Fresh parsley for garnish (optional) 🌱

INSTRUCTIONS:
1 Pat the chicken breasts dry and lightly pound to even thickness (about 1/2 inch). Season both sides with salt and pepper.
2 Heat 1–2 tbsp oil or butter in a heavy skillet over medium‑high heat until shimmering.
3 Add chicken to the hot pan and cook until golden and cooked through, about 4–6 minutes per side depending on thickness. Transfer chicken to a plate and tent with foil to keep warm.
4 Reduce heat to medium and add a bit more oil or butter if needed. Add sliced mushrooms and diced onion; sauté until the mushrooms release their liquid and it evaporates, and the edges are golden, about 8–10 minutes.
5 Stir in chopped garlic and thyme, cooking until fragrant, about 30 seconds.
6 Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce for 1–2 minutes.
7 Add the chicken broth and heavy cream, stirring to combine. Whisk in both mustards and season with salt and pepper to taste.
8 Return the chicken to the skillet, spoon some sauce over the pieces, and bring to a gentle boil. Reduce heat and simmer until the sauce thickens slightly, about 4–6 minutes.
9 Stir in the grated Asiago until melted and the sauce is smooth. Adjust seasoning if needed.
10 Remove from heat, garnish with chopped parsley if desired, and serve the chicken topped with mushrooms and creamy Asiago‑mustard sauce.

Crispy Zucchini Chips with Basil Mayo

Crunchy, golden zucchini chips served with a bright basil mayo — perfect for snacking or as an appetizer! 🥒🌿 Try the baked version for a lighter bite or fry for extra crispness. ✨

INGREDIENTS:
- 2 medium zucchini, sliced into 1/4-inch rounds 🥒
- 1/2 cup all-purpose flour (or gluten-free flour) 🌾
- 2 large eggs, lightly beaten 🐣
- 2 cups panko breadcrumbs (or gluten-free panko) 🍞
- 1/2 cup grated Parmesan cheese 🧀
- 1 tablespoon lemon zest 🍋
- Salt and freshly ground black pepper, to taste 🧂
- Vegetable oil for frying (or cooking spray for baking) 🛢️
- 1/2 cup mayonnaise 🥄
- 1/4 cup fresh basil leaves, packed 🌿

INSTRUCTIONS:
1 Prepare the zucchini: wash and dry the zucchini, then slice into 1/4-inch (about 6 mm) rounds. Pat slices dry with paper towels to remove excess moisture. 🥒
2 Make the coating station: place the flour in one shallow bowl, the beaten eggs in a second, and in a third bowl combine panko, grated Parmesan, lemon zest, salt and pepper. Mix well. 🌾🍞🧀
3 Coat the slices: dredge each zucchini round first in flour (shake off excess), then dip into the egg, and finally press into the panko-Parmesan mixture so it adheres evenly. Repeat until all slices are coated. 👩‍🍳
4 Frying option: heat about 1/4 inch (6 mm) of vegetable oil in a large skillet over medium-high heat. When the oil is hot, fry the zucchini in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels. 🛢️
5 Baking option: preheat the oven to 425°F (220°C). Arrange coated zucchini on a wire rack set over a baking sheet, lightly spray or brush with oil, and bake 15–20 minutes until golden and crispy, turning once halfway through. 🍽️
6 Make the basil mayo: in a blender or food processor, combine the mayonnaise and fresh basil. Blend until smooth and bright green; season with a pinch of salt and pepper to taste. If too thick, add a teaspoon of lemon juice or water to loosen. 🌿🥄
7 Finish and serve: transfer chips to a serving plate, optionally sprinkle with extra Parmesan and a squeeze of lemon. Serve warm with the basil mayo on the side for dipping. Enjoy! 🍋🧀

Creamy Tomato Bisque & Grilled Cheese Croutons

Cozy up with this creamy tomato bisque topped with crunchy grilled cheese croutons — comfort food elevated!

INGREDIENTS:
- 4 cups herb-roasted tomatoes 🍅
- 6 strips candied bacon, roughly chopped 🥓
- 2 tablespoons olive oil 🫒
- 4 garlic cloves, minced 🧄
- 1 onion, chopped 🧅
- 6–8 tablespoons tomato paste 🥫
- 2 tablespoons cooking wine (optional) 🍷
- 4 cups vegetable or chicken stock 🍲
- 1 cup heavy cream 🥛
- 1 tablespoon maple syrup or brown sugar 🍁
- 1 teaspoon smoked paprika 🌶️
- 1 teaspoon garlic powder 🧄
- 1 teaspoon dried oregano 🌿
- 1 teaspoon dried thyme 🌿
- 1/2 teaspoon red pepper flakes 🌶️
- Sea salt and black pepper, to taste 🧂
- 1/2 cup freshly grated Parmesan 🧀
- 1 tablespoon cornstarch mixed with 3 tablespoons warm water 🥄
- 4 slices rustic bread (brioche, sourdough, etc.) 🍞
- 4 tablespoons garlic herb butter 🧈
- 1 cup shredded cheddar cheese 🧀
- Optional: Freshly grated Parmesan 🧀
- Optional: Chopped candied bacon 🥓
- Optional: Fresh parsley, chopped 🌿

INSTRUCTIONS:
1 Roast tomatoes tossed with olive oil, garlic and herbs until caramelized; bake bacon coated with brown sugar until candied, then chop and reserve some for garnish.
2 Preheat oven to 400°F (200°C). Butter outside of bread slices with garlic herb butter, fill with shredded cheddar, assemble sandwiches, press with a second baking sheet and bake 10–15 minutes until golden; cool and cut into crouton-sized squares.
3 Heat olive oil in a pot over medium-high heat and sauté chopped onion and minced garlic 1–2 minutes until translucent.
4 Stir in tomato paste, garlic powder, smoked paprika, oregano, thyme and red pepper flakes and cook 1 minute to bloom the spices.
5 Transfer sautéed mix, roasted tomatoes, candied bacon and stock to a blender and blend until very smooth.
6 Return blended soup to the pot, stir in heavy cream, cooking wine (if using), grated Parmesan and maple syrup; bring to a gentle boil 1–2 minutes then simmer 5–6 minutes.
7 Whisk in cornstarch slurry and cook until the bisque thickens to your liking; season with sea salt and black pepper to taste.
8 Ladle bisque into bowls and top with grilled cheese croutons, chopped candied bacon, extra grated Parmesan and chopped parsley; serve warm.

Artisan Garlic Naan

Bake soft, authentic garlic naan at home — fluffy, buttery, and perfect with any meal!

INGREDIENTS:
- Warm water — 1/4 cup 💧
- Sugar — 2 teaspoons 🍚
- Active dry or instant yeast — 1 1/2 teaspoons 🧫
- Warm milk — 3/4 cup 🥛
- Plain Greek or natural yogurt — 3/4 cup 🥣
- Vegetable oil — 1/4 cup + 2 tablespoons extra 🛢️
- Garlic (for dough) — 2 cloves, minced 🧄
- All-purpose flour — 4 cups (560g) 🌾
- Baking powder — 1 teaspoon ⚪
- Salt — 1 teaspoon 🧂
- Butter (for topping) — 3 tablespoons, melted 🧈
- Garlic (for topping) — 2 cloves, minced 🧄
- Fresh cilantro or parsley — 1 teaspoon, chopped 🌿

INSTRUCTIONS:
1 Activate yeast: combine warm water, sugar, and yeast in a bowl and let sit 5–10 minutes until bubbly.
2 Mix dough: stir in warm milk, yogurt, 1/4 cup oil, and minced garlic; add flour, baking powder, and salt and mix until a shaggy dough forms.
3 Knead: turn onto a lightly floured surface and knead 3–5 minutes until smooth and elastic.
4 First rise: lightly oil a clean bowl, place dough inside, cover, and let rise about 60 minutes or until doubled.
5 Divide: punch down the dough and divide into 10 equal pieces.
6 Shape: roll each piece into an oval about 6–8 inches long on a lightly floured surface.
7 Cook: heat a greased skillet over medium-high; place one naan in the skillet, cook until bubbly (about 1–2 minutes), then flip and cook until golden brown (1–2 minutes).
8 Repeat: cook remaining naans, adding a little oil to the skillet as needed.
9 Make garlic butter: mix melted butter with minced garlic and chopped herbs.
10 Finish: brush warm naans with garlic butter and serve immediately.

Blueberry Cream Cheese Egg Rolls

Crispy blueberry cream cheese egg rolls — the perfect sweet-and-savory treat for dessert or brunch!

INGREDIENTS:
- Fresh blueberries — 2 cups 🫐
- Sugar (for blueberries) — 1/3 cup 🧂
- Lemon juice (for blueberries) — 1 tablespoon 🍋
- Water — 7 tablespoons 💧
- Cornstarch — 3 tablespoons 🌽
- Cream cheese (room temperature) — 8 oz 🧀
- Sugar (for cream cheese) — 1/3 cup 🧂
- Lemon juice (for cream cheese) — 1 teaspoon 🍋
- Vanilla extract — 1 teaspoon 🫙
- Egg roll wrappers — 12 pcs 🥟
- Vegetable oil (for frying) — 2+ cups 🛢️
- Powdered sugar (for dusting) — 1/4 cup 🍚

INSTRUCTIONS:
1 Prepare blueberry filling: in a small saucepan over medium heat combine blueberries, 1/3 cup sugar, 3 tablespoons water and 1 tablespoon lemon juice; bring to a boil and cook until berries burst, about 3–4 minutes.
2 In a small bowl mix the remaining water with cornstarch until smooth, stir into the blueberry mixture and continue cooking until thickened; remove from heat and let cool.
3 Make cream cheese filling: beat cream cheese until fluffy (about 2–3 minutes), then add 1/3 cup sugar, 1 teaspoon lemon juice and 1 teaspoon vanilla; beat 1–2 minutes more.
4 Assemble egg rolls: place a couple tablespoons of cream cheese mixture in center of each wrapper, top with a heaping spoonful of blueberry filling.
5 Moisten wrapper edges with water, fold in the sides over the filling and roll tightly to seal.
6 Heat vegetable oil in a large skillet to 375°F and fry egg rolls a few minutes per side until golden brown.
7 Drain on paper towels and dust with powdered sugar before serving; serve warm.

Mediterranean Chicken Burgers with Greek Yogurt Sauce & Tomato-Cucumber Relish

Brighten dinner with these Mediterranean Chicken Burgers — juicy spiced chicken, cool Greek yogurt sauce 🥣 and a fresh tomato-cucumber relish 🍅🥒. Quick, flavorful, and perfect for a weeknight!

INGREDIENTS:
- Greek Yogurt Sauce: 1 cup Greek yogurt 🥣
- Greek Yogurt Sauce: 2 tsp lemon zest 🍋
- Greek Yogurt Sauce: 2 tbsp fresh lemon juice 🍋
- Greek Yogurt Sauce: 2 garlic cloves, minced 🧄
- Greek Yogurt Sauce: 1 tbsp olive oil 🫒
- Greek Yogurt Sauce: ½ tsp salt 🧂
- Burgers: 1 lb (450 g) ground chicken 🍗
- Burgers: 1 medium zucchini, coarsely chopped 🥒
- Burgers: 1 ear fresh corn, kernels removed 🌽
- Burgers: ½ medium red bell pepper, finely diced 🫑
- Burgers: 3 green onions, thinly sliced 🧅
- Burgers: 1 large egg, lightly beaten 🥚
- Burgers: ½ cup panko breadcrumbs 🍞
- Burgers: 2 tbsp chopped cilantro 🌿
- Burgers: 3 garlic cloves, minced 🧄
- Burgers: 1 tsp ground cumin 🌶️
- Burgers: 1 tsp ground coriander 🌿
- Burgers: 1 tsp salt 🧂
- Burgers: ½ tsp freshly ground black pepper 🧂
- Burgers: 3–4 tbsp olive oil, for searing 🫒
- Tomato-Cucumber Relish: 1 pint cherry or grape tomatoes, quartered 🍅
- Tomato-Cucumber Relish: ⅓ medium seedless English cucumber, finely diced 🥒
- Tomato-Cucumber Relish: 2 green onions, finely sliced 🧅
- Tomato-Cucumber Relish: ¼ cup finely chopped fresh cilantro 🌿
- Tomato-Cucumber Relish: 1 clove garlic, minced 🧄
- Tomato-Cucumber Relish: zest of 1 lemon 🍋
- Tomato-Cucumber Relish: 2 tbsp fresh lemon juice 🍋
- Tomato-Cucumber Relish: pinch of salt 🧂
- To serve: 4 flatbreads or flour tortillas 🌮

INSTRUCTIONS:
1 Make the Greek yogurt sauce: In a small bowl combine Greek yogurt, lemon zest, lemon juice, minced garlic, olive oil and ½ tsp salt. Stir until smooth, cover and chill in the refrigerator while you prepare the burgers.
2 Preheat oven to 425°F (220°C).
3 Prepare burger mix: In a large bowl place ground chicken, chopped zucchini, corn kernels, diced red pepper, sliced green onions, beaten egg, panko, chopped cilantro, minced garlic, cumin, coriander, 1 tsp salt and ½ tsp pepper. Mix gently but thoroughly until evenly combined.
4 Form 4 even patties from the mixture, compacting gently so they hold together.
5 Heat 3–4 tbsp olive oil in a large skillet over medium heat. Sear the patties 2 minutes per side, until golden brown.
6 Transfer seared patties to a baking sheet and finish in the preheated oven for 7–10 minutes, or until internal temperature reaches 165°F (74°C) and burgers are cooked through.
7 While burgers finish, make the tomato-cucumber relish: In a bowl combine quartered tomatoes, diced cucumber, sliced green onions, chopped cilantro, minced garlic, lemon zest, lemon juice and a pinch of salt. Toss gently and taste; adjust seasoning if needed.
8 Warm flatbreads or tortillas briefly in a dry skillet or oven.
9 Assemble: Spread a generous dollop of Greek yogurt sauce on the flatbread, add a chicken burger, top with a spoonful of tomato-cucumber relish and extra cilantro if desired.
10 Serve immediately with extra sauce on the side. Enjoy!

Blueberry Lemon Curd Donut Holes

Try these fluffy blueberry cake donut holes filled with tangy lemon curd and finished with a silky vanilla citrus glaze — perfect for sharing!

INGREDIENTS:
- 1/4 cup unsalted butter, melted 🧈
- 1/2 cup fresh lemon juice 🍋
- 1 cup granulated sugar 🍚
- 3 large eggs, beaten 🥚
- 1 tablespoon lemon zest 🍋
- 1 3/4 cups all-purpose flour 🌾
- 6 tablespoons granulated sugar 🍚
- 1 teaspoon baking powder 🧂
- 1/4 teaspoon baking soda 🧂
- 1/2 teaspoon salt 🧂
- 1/2 cup plus 2 tablespoons buttermilk 🥛
- 1 large egg 🥚
- 2 tablespoons Greek yogurt or sour cream 🥣
- 2 tablespoons unsalted butter, melted 🧈
- 1 teaspoon vanilla extract 🌿
- 1 to 2 teaspoons lemon zest 🍋
- 1 teaspoon orange zest 🍊
- 1/2 cup blueberries 🫐
- Neutral frying oil for frying, as needed 🛢️
- 1 cup powdered sugar 🧁
- 2 to 4 tablespoons milk 🥛
- 1/2 teaspoon vanilla extract 🌿

INSTRUCTIONS:
1 Whisk butter, lemon juice, sugar, eggs and lemon zest until smooth for the curd.
2 Microwave curd mixture in short intervals, whisking until thickened.
3 Chill lemon curd until ready to use.
4 Combine flour, sugar, baking powder, baking soda and salt in a bowl.
5 Whisk buttermilk, egg, yogurt, melted butter, vanilla and citrus zest together.
6 Fold dry ingredients into wet until just combined.
7 Gently fold in blueberries.
8 Chill the dough for 30 minutes to firm up.
9 Heat frying oil to 350°F (175°C).
10 Portion dough and fry until golden brown, turning as needed.
11 Whisk powdered sugar, milk and vanilla to make glaze and dip warm donut holes.
12 Pipe chilled lemon curd into centers of glazed donut holes.