Sunday, August 29, 2010

broiled grapefruit

I need a new breakfast idea.
And breakfast is my favorite meal of the day! 
But, as it is my favorite meal, it's hard to surprise me with a new idea.
But, I saw this and jumped on it!  I loved the idea in the magazine and when I tried it?  So much better!
Plus, it's a great way to get your kids (or picky husband, roommate, etc) to eat something healthy!

Broiled Grapefruit
Serves 1-2.
1 large grapefruit
2 tablespoons brown sugar
2 dashes cinnamon

Preheat your oven's broiler.
Cut grapefruit in half.
Using a paring knife, cut around the flesh and then cut between each segment.  This is for easier spoonage later :)

Place halves, flesh side up, in a loaf pan.  (This is for support)  Spoon one tablespoon brown sugar over each half.  Sprinkle a dash of cinnamon on top.

Broil for a couple minutes, until golden brown and bubbly.  Eat with a spoon and enjoy!

Thursday, August 26, 2010

caprese salad

Sniff sniff.

Almost the end of summer.

So, use those awesome looking tomatoes that you found at the market!

Caprese Salad
Serves 3.  (I know, three servings is kinda random....)
5 ripe, medium-small tomatoes (this keeps getting more and more random....)
2 balls of fresh mozzarella cheese
Handful fresh basil leaves, cleaned
Sea salt and freshly ground black pepper
Balsamic vinegar
Really good quality olive oil

Slice the tomatoes into thick slices.

Slice mozzarella into thin slices.

Take the basil, and stack it, leaf on leaf.

Roll up into a log, of sorts.

Slice thinly into "confetti".

This is called a chiffonade.  There!  You learned something new today :)

Arrange the tomato and mozzarella slices on a plate.

Sprinkle the basil over the top, sprinkle with salt and pepper to taste, and drizzle with just a dab of the vinegar and olive oil.  Enjoy!!

Monday, August 23, 2010

amber's famous fruit salad

I have a friend named Amber.
She makes a delicious fruit salad.
It's famous, actually.
And when she advertised that she was making a "famous fruit salad", I naturally had to have the recipe.
And then I tasted it! 

While not a normal fruit salad, per say....I mean, it only has three fruits in is pretty fantastic!
(....the above picture is lemons, nor grapefruits....but my fruit bowl was so beautiful today!)

Amber's Famous Fruit Salad
Makes a ton!
2 bags of oranges
2 big cans of crushed pineapple

Start by supreming all the oranges.  We remember what supreming is, right??

Make sure and do it over a big bowl or tupperware to catch all the juices.

Add the pineapple with the juices.

Add some sugar.
Okay, this doesn't have a measurement because it depends on how sweet your oranges are.  I added one cup this summer.  This winter, you might have to add up to three.  I know, I know.  Three.

Cover and let refrigerate overnight so the flavors meld and the sugar dissolves.

When you are ready to serve, diced up a couple bananas (another non-measurement...depending on how much you like bananas) and stir to combine.

I (and Amber) don't care for mushy bananas so I tend to not add the bananas until I'm serving it. 
Even if it's midnight and this little boy-in-my-belly tends to like his fruit at 3am.

Friday, August 20, 2010

tilapia with roasted corn

Want to know a secret??
Not every recipe comes out well.
But, I think this one has potential, shall we say.

Didn't help that I tried this recipe, with some funky fish and a queasy, pregnant stomach :/

I shall try it again after I give birth.

Tilapia with Roasted Corn
Serves 4.
4 tilapia filets
1/4 cup good quality mayonnaise
2 teaspoons chili powder
1/2 teaspoon salt
1 1/2 cups corn, fresh, frozen and thawed, or canned and drained

Preheat your oven to broil.
Make sure your tilapia filets are dry and all the little pin bones are removed.  Set aside.
Brush a large baking sheet with about 2 teaspoons of the mayonnaise.
Arrange the filets on the sheet.
Combine the remaining mayo with the chili powder and salt.
Brush that mixture on the top of the fish.
Cover with the corn.
Broil for about 10 minutes, until the corn gets roasty and the fish is cooked completely through.
Serve over rice and a squeeze of fresh lime and enjoy!  (More than I did...)

Tuesday, August 17, 2010

grapefruit avocado salad

This is a clean, refreshing salad that is perfect for the middle of a hot, Texas summer.

And I know that grapefruit and avocado don't sound very appetizing together but you are going to have to trust me.  The flavors work really really well together.  It's a fantastic combo. 

Grapefruit Avocado Salad
Serves 4.
2 avocados
3-4 grapefruits, supremed
1/2 red onion
Olive oil, best quality
Kosher salt and freshly ground black pepper

Get out a nice serving platter.
Slice avocados in half and remove seed.
It's easiest if you use your knife - whack it and twist!

Slice the avocado in it's skin and using a spoon, remove the slices to the platter.

Spread the grapefruit supremes onto the avocado on the platter.

Slice the onion into very thin slices and sprinkle over the top of the salad.

Drizzle a little olive oil on top and season liberally with salt and pepper.

Saturday, August 14, 2010

bacon and scallion waffles with spicy syrup

I love love love waffles.
You know this by now, right?

But, this pregnancy is playing tricks on me.

So, instead of my usual sweet tooth, I threw some bacon and scallions in my standard waffle mix and spiced up some maple syrup.  It was delicious!!

I know it sounds kinda strange but it was really really tasty.  Just try it!

Bacon and Scallion Waffles with Spicy Syrup
Serves 2-4.  And just disregard the SIX egg yolks in the picture....I always triple the recipe and freeze the leftovers!  Did you know that waffles freeze super well??  They do.
I'm trying corn and jalapeno next ;)

1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup vegetable oil
2 egg whites
6 slices bacon, cooked and crumbled
4 scallions, sliced
1 cup maple syrup
Pinch cinnamon
Pinch cayenne
Pinch chili powder

Preheat your waffle iron.
Combine flour, baking powder, and salt in a large mixing bowl. 

Add egg yolks, milk and oil and stir gently to combine.

Whip egg whites until stiff peaks form and then fold very carefully into batter.  There will still be lumps!

Fold in crumbled bacon and chopped scallions.

Pour the batter (however much your waffle iron calls for) and bake until golden.  Keep in a warm oven until they are all cooked.
Meanwhile, combine the syrup and spices in a small saucepan and heat until warm.
Serve over the waffles and enjoy!

Wednesday, August 11, 2010

red potato tomato salad

This is, hands down, my new favorite salad.
It's refreshing, unique and just plain good.

I have Giada to thank for this one....can't take credit for it :)

Red Potato Tomato Salad
Serves 4.
I have to say that I've made this several times and every time it still comes out a little grainy....I keep thinking I'm overcooking the potatoes so I cook them less and less each time.  Still grainy.  You know, that potato-starch-grainy texture.  Regardless, it's still that good.

1 pound baby red potatoes, halved, or bigger ones, quartered
2 cups cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
3-4 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
2 large lemons, zested
Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.  Enjoy!

Sunday, August 8, 2010

tartar sauce

Summer is the time for fish frys!

But there isn't much to change up about fried fish.
I mean, beer batter or cornmeal, basically.
But we'll argue that later :)

Onto, the point!  Let's change it up by making some homemade tartar sauce!
Surprisingly easy and oh-so-delicious!!
This will be the hit of your fish was for mine :)

Tartar Sauce
Makes about 3/4 cup.
1/2 cup good mayonnaise
2 tablespoons pickle, diced finely
1 tablespoon white wine vinegar
1 tablespoon capers, drained
1 teaspoon coarse-grained mustard
Pinch kosher salt
Pinch freshly ground black pepper

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

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