Roasted Grapefruit

If you're eating half a grapefruit for breakfast, it's probably because you like it. I think grapefruits are okay once in a while, and I don't mind their flavor for the most part, but I have a hard time with super-super-tangy stuff. They're very good for you, though! So this recipe (which cuts the tang just enough) helps me feel more excited about eating them.

Roasted Grapefruit
printable version


Set oven to broil or 350* (either will do fine, I prefer broil).
Slice grapefruit in half between "poles." As in, not from button to button. Am I being weird?
Using a serrated knife or grapefruit knife/spoon, separate wedges inside (leaving in place but creating gaps).
Set grapefruit halves on baking sheet, open half facing up.
Place a thin slice of butter over each half, sprinkle somewhat generously with brown sugar.
Roast in oven anywhere from 1-3 minutes (just go by preference of doneness).
1 minute will yield a hot grapefruit with glazed juiciness, 3 minutes will give you a more toasted look and flavor.

Good with cottage cheese on the side.

Variation: For the more savory approach, you can even sprinkle the grapefruit with parmesan cheese instead of brown sugar. The main idea is that the butter and roasting (you can stop there and forget sprinkling anything!) tone down the tanginess of the grapefruit and make it a warm breakfast dish.

Mandarin Orange Salad

Technically, this is a jello salad...Utah Mormons are notorious for those. But you use the dry jello powder, so don't worry. It's safe. :D And it's so adaptable that a better title would be Fruit Jello Salad, except that sounds like what I said it's not: Utah Mormon Jello Salad. Nope, this stuff is scrumptious.

Mandarin Orange Salad
printable version

1 small carton (16 oz.) cottage cheese
1 small package (.6 oz) dry orange flavored jello
1 small carton (8 oz.) cool whip
3 cans (11 oz. each) drained mandarin oranges

Mix cottage cheese, jello and cool whip. Fold in mandarin oranges.

Variations: Endless! Fresh/frozen strawberries with strawberry jello
mini marshmallows with any jello/pudding
pineapples with pistachio jello/pudding
Etc! Any fruit with any accommodating jello/pudding!

Brown Sugar-Glazed Pineapple

My mom and I like pineapples just the way they are. It's like...Mother Nature's Dessert. (Booo, cheesy choice of words!) But Michael has always loved this kind of pineapple--ever since he first tasted it with a birthday dinner at the drooly-wonderful Tucano's (that place is meat heaven).

So for this last birthday dinner, I wanted to make sure the pineapple made an appearance (along with the salmon and mushrooms and rice, my last two posts).

Oh, and I like pineapple prepared this way, too. Especially since I didn't follow a recipe (makes me feel proud of myself as if I invented the whole idea).

Brown Sugar-Glazed Pineapple

printable version

1/4 cup packed brown sugar

2 TBS melted butter

1 - 2 cups fresh pineapple chunks

Heat an indoor grill (you may use a broiler pan if you need to--it's NOT the same effect, though).

Place pineapple chunks on a paper towel; they don't have to be completely dry, but it's easier if they're not too wet.

Stir brown sugar and butter together. Coat pineapple chunks in sugar mixture and place on grill.

Grill for 5-10 minutes, according to preference, turning the chunks as necessary for even grilling. Serve hot.

I pour the collected grill drainage over the pineapple chunks again in their serving dish to reinforce the glaze, so to speak... :)