Grapefruit: The Unforbidden Fruit

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grapefruit-newCitrus is the perfect pick-me-up. It elevates a cocktail, adding a touch of bright acidity, it brings our recipes to new heights, adding balance where needed, and it lifts our winter spirits like a dose of bright sunshiny goodness.?The grapefruit is one of my favorite citrus fruits to prepare. I love it in salads, with shaved fennel and romano, or simply all on its own, providing much needed vitamins and nutritional benefits.

This recipe (originally meant to be posted for Valentine?s Day so bookmark this for next year) encapsulates love and life in a beautiful and tasty way. It incorporates the sour and bitter of the fruit with sugary sweetness, spicy heat and savory herbs; things all?great relationships?should?provide. Perfect for solo breakfasts, brunch parties, or even for dessert, this recipe is simple to prepare, gorgeous to look at, and complex on your tongue as you try to identify each of the ingredients.

Originally a cross between a Jamaican sweet orange and the Asian pomello, grapefruit?s nickname was the Forbidden Fruit when first documented in the 1700s. Currently, China is the world?s largest grapefruit producer. This recipe is anything but forbidden.

Grapefruit: The Unforbidden Fruit
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    Servings
    2
    Servings
    2
    Grapefruit: The Unforbidden Fruit
    Print Recipe
      Servings
      2
      Servings
      2
      Instructions
      1. Mix sugar, rosemary and pepper flakes in ramekin and sprinkle over grapefruit halves.
      2. Top with rosemary sprigs.
      3. Serve and enjoy.
      Recipe Notes

      Note: sugar mixture can be made well ahead of time for ease and stored for up to one week if you choose to make extra and eat this as a healthy breakfast all week long.

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      Taking Your Chicken Strips to the Next Level

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      chicken1A chicken dish adults and children will beg for? You won’t believe it’s true.

      This crunchy chicken dish combines the heat from red peppers (left off of the kid’s serving), with?sweet honey and sour dill pickles for a tastebud tickling dish that everyone will enjoy. It’s like your sophisticated friend and the girl next store all wrapped up in the perfect package. Intriguing yet comforting at the same time.

      Serve it on skewers as finger food for Game Day parties or for your favorite Friday night dinner, since it’s easy to cook on a weeknight (I always make enough for leftovers).

      But fair warning, your friends and family will ask for this again. Enjoy!

      Taking Your Chicken Strips to the Next Level
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        Taking Your Chicken Strips to the Next Level
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          Ingredients
          Servings:
          Instructions
          1. Place 1/2 cup of spelt flour in a bowl.
          2. Mix remaining flour and the rest of the dry ingredients and place in a big plate.
          3. Dredge chicken in flour.
          4. Coat with egg.
          5. Cover well with flour/breadcrumb mixture.
          6. Heat oil in large pan and add chicken. Cook until golden on both sides (about 7 minutes).
          7. Drain on paper towels.
          8. Skewer or put directly onto plates, drizzle with honey, sprinkle with red pepper flakes and serve with chopped pickles.
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