Broiled Grapefruit

My oldest has always loved grapefruit!  When he was 2, he started asking for them and eating an entire grapefruit (and sometimes even two) for a snack.  I'd halve it, section it, and sprinkle a little sugar on top, just like my mom did for me when I was young.  I was surprised that Riley liked them so much....they are delicious, but a 2 year old?  

When I saw this, I assumed we'd both love it.  Grapefruit+Creme Brulee, right?  Had to be fantastic!!!  This time I just made them for me because he just wanted them the usual way.  After tasting mine though, he did love it and said that next time he wanted his broiled.

Broiled Grapefruit

2 large grapefruits, well chilled

1/2 cup firmly packed light brown sugar

2 Tbs. unsalted butter, melted

1 tsp. ground cinnamon

4 small fresh mint sprigs 

Preheat a broiler.

Cut each grapefruit in half.  Section grapefruit and place in baking dish.

In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.

(www.williamssonoma.com)
(Recipe states "Serves 4" but we eat more than 1/2 a grapefruit around here, so I say it serves 2!)

Lemon-Dill Tilapia

 Tilapia is quick, easy, and everyone in the house likes it.  You can do so much with it.  This was so pretty after I assembled it....with the yellow, orange, and green.

Lemon Dill Tilapia

4 fresh tilapia fillets

salt & pepper

2 lemons, sliced thinly

1/4 cup shredded carrot

2 T fresh dill

2 T fresh parsley

2 T butter

Preheat oven to 375 degrees.  Sprinkle fillets with salt and pepper.

Cut parchment paper into 5 13x9 rectangles.  Place 3 lemon slices crosswise in center of each rectangle.  Top with 1 fillet and repeat for all fillets.  Sprinkle fillets evenly with carrot, dill, and parsley.  Dot with butter.  

Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.  (YES, I read this 8 times to figure it out.  I ended up folding over one side, then creasing and tucking the rest under...then folding/creasing the ends.)

Bake at 375 for 20-25 minutes or until fish flakes with fork.

And dinner.....plated!  Kace at the lemons first....of course!

We liked it!  I served with carrots that I boiled in chicken stock and sprinkled with dill.  

(Serves 4)

(Southern Living February 2008)

Peanut Butter Banana Oatmeal Squares

I sure am having fun making these recipes I've pinned!  This one is from Gingerbread Bagels and it was a definite hit at our house.  I made it for dessert one night, but could be a breakfast on the go or a snack too!

Peanut Butter Banana Oatmeal Squares


1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together oats, sugar, baking powder, salt, and cinnamon.

Add vanilla, egg, and milk; combine all ingredients well.  Add peanut butter and banana, mix well.  Pour into lightly greased 8x8 baking dish and bake at 350 for 20 minutes.

There are 2 adults and 2 children at our house and we each had a good sized piece with about 1 1/2 leftover  and it didn't last until noon.  Great portion for a family of 4, but I would double it and bake in 9x13 and make some to freeze next time.

They were incredibly moist, just the way I like my brownies and cookies--not dry at all.  So happy to have found this recipe!  Notice there is no "after" recipe.  They didn't last  long!

(http://gingerbreadbagels.com/2011/03/22/peanut-butter-banana-oatmeal-squares/)

PB & J Crunch Oatmeal

I have a collection of recipes in every form and this one comes from Oprah Magazine March 2011 and on a whim the boys and I tried it this morning and loved it!!

We made our plain oatmeal, as usual....(ready for the good part?  oatmeal is fairly boring.)

Topped it with:

1 T peanut butter
1 T jelly (we used Aunt Judy's homemade blackberry!)
and a sprinkle of granola (or Grape Nuts)

We thought it was awesome and will definitely do this one again!!

Homemade Creamer

It's been a long time, but this one is quick and easy so I had to share.  I've been wanting/trying to quit using creamer in my coffee....I mean coffee in my creamer, so this seemed to be the natural progression, to make it at home instead of using the creamer at the grocery store that doesn't even have to be refrigerated.  Gross.

I pinned this on Pinterest and made it one morning while the coffee was brewing....SO easy.

Homemade Vanilla Creamer
(from www.mrshappyhomemaker.com)

1 can Eagle Brand
fill the empty Eagle Brand can with your milk of choice (I chose half & half, but any milk would work)
2 tsp. vanilla (I always add extra, so I used 3)

Pour into a quart sized mason jar, shake, and pour!!

It's NOT sugar free or fat free, but it is a step in the right direction!!

Lasagna Soup

My Babe's favorite meal is lasagna, and he orders it at EVERY Italian restaurant we go to.  Every. Time. We. Go.  I wasn't sure lasagna was something I needed to be messing around with, but thought this would be a happy combination of two of our favorite things!

It was a winner!  And my mother-in-law loved loved loved it too!

Lasagna Soup
(from www.afarmgirlsdabbles.com)


Soup:
1-1/2 lbs. ground sausage and ground beef combination
NOT 3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste


Cheesy Goodness:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

Topping:
2 c. shredded mozzarella cheese

Brown ground beef and sausage. DON'T add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook until combined well.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 

Begin heating your water for the noodles.

Taking the great advice from the original post, I cooked the noodles separately because I was hoping for leftovers and the noodles would absorb all of the liquid and the soup would turn to mush.  

When all is finished cooking and Cheesy Goodness is mixed up, serve by putting noodles into bowls, topping with soup mixture, then dollop (ha, I don't LOVE that word at all) with Cheesy Goodness) and give a sprinkle of mozzarella cheese.  Good stuff!!

(http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/)

My Kids Cook Too!!

I received an email Friday at work from Riley's teacher.  No words, just this picture.

They've been sharing family recipes, talking about tools used for different tasks, including cooking.  Friday he wrote this!  I love my little chef-a-roni!