Broiled Grapefruit with Spiced Brown Sugar

How have I gone nearly 27.5 years without ever trying broiled grapefruit?? It's a revelation people! The smell that came from my oven was incredible...so much so that I want to write Yankee Candle Co. asking that they make a broiled grapefruit scented candle. I was worried that I wouldn't care for hot grapefruit (maybe this is TMI..but I couldn't get the thought of stomach acid out of my head...blech), but curiosity got the best of me, so I gave it a go. Obviously, it was a good move.

I've seen recipes all over the blogosphere, so I kind of just did my own thing here. One thing I noticed was that all the recipes I saw asked for at least 2 tablespoons per grapefruit, which seemed like an awful lot to me, especially if this is breakfast. Because they're in season, I've been eating grapefruit all week without sugar and think they're wonderful. When I first tried this out, I only broiled one half, partially because I wanted to try it with less sugar, and also because I wasn't sure I would actually like it and I didn't want to waste an entire grapefruit. With my first attempt, I cut the sugar to about 1.5 teaspoons, and thought it was great, but it didn't get as caramel-y as I was expecting. For the second half, I went with a full tablespoon, and it was also delicious, with a little more caramel taste and a nummy syrup that accumulated on the bottom (which I promptly drizzled on top). In a nutshell, I loved them either way, and the addition of a little cinnamon and ginger to the sugar mixture was stunning. The full sugar version is what I'm sharing with you below. 

Playing with grapefruit when school is delayed because of weather is fun. Grateful for the time to experiment! Enjoy :)

Broiled Grapefruit with Spiced Brown Sugar

Ingredients

1 grapefruit

2 tablespoons brown sugar

Pinch of ground ginger

Pinch of cinnamon

Directions

In a tiny prep bowl, combine brown sugar, cinnamon, and ginger.

Set the oven to broil and place a rack on the top shelf of the oven. You want the grapefruit to be very close to the broiler!

Take your grapefruit and cut it in half and segment with a paring knife. You may need to trim the bottoms of the grapefruit so it sits up straight.

Place in a broiler safe pan and sprinkle with brown sugar mixture. Place in the over under the broiler, and bake for 7-10 minutes. Be sure to keep an eye on it towards the end.

Remove from the oven and serve warm.

Recipe Source: adapted from several places such as here and here.

Creamy White Turkey Chili

I made this chili during the summer when I was yearning for cooler weather. Now it's the opposite! I can't wait for summer. I'm not sure if it's because I'm tired of being in school, or if it's because I want to wear dresses and sandals again. Regardless, warm weather needs to hurry up and get here!

Back to the chili, it will definitely warm you up, and is incredibly satisfying. When I made it before, I followed the original recipe, and cooked cubed chicken breast with the onion (you can refer to those instructions from the recipe source). This time around, I used shredded turkey and turkey stock instead, as I had both lingering in my freezer from Thanksgiving. It worked just as well as chicken would of course, though a rotisserie chicken would add even more flavor I'm sure! Comfort food like this warms my body and soul, and will likely be what gets me through this winter. So far, the cold has already been pretty brutal, and I don't think it's going anywhere any time soon (I hear there will be another polar vortex? Say wha?). Stay warm friends, and enjoy this hearty chili!

I've submitted this recipe to Souper Sundays over at Kahakai Kitchen, so check it out this coming Sunday! There's always a great lineup!

Creamy White Turkey Chili

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked turkey, shredded (rotisserie chicken would be great with this)

2 (15.5 ounce) cans Great Northern beans, rinsed and drained

1 3/4 cups turkey stock (or chicken stock)

2 (4 ounce) cans diced green chiles

1 cup reduced fat sour cream

1/4 cup cream or half-and-half

Garnish with chopped cilantro, green onions, and/or avocado.

Directions

In a large Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the onion, and cook,  stirring occasionally, until it begins to soften, about 3-5 minutes. Stir in the garlic, salt, cumin, oregano, black pepper, and cayenne, and sauté 30-60 seconds more, just until fragrant.

Add turkey, beans, stock, and chiles. Bring to a boil, then reduce the heat to a simmer. Let simmer, uncovered, for 30 minutes.

Recipe Source: adapted from Annie's Eats

Maple, Butter, and Sea Salt Popcorn

Every time I make homemade popcorn, I can't stop staring at the pot, and giggle with excitement when the kernels go flying. I feel like a kid, but it just doesn't get old. It's sort of like how I squeal every time I open a bottle of champagne...I just can't help it! After reading a few articles about how microwave popcorn can potentially cause cancer, I decided to quit buying the stuff and make it myself. Not only is it fun to make, it's incredibly cheap as well!

This recipe has been a long time coming. My first attempt was this past summer, and though it was absolutely delicious, the popcorn wasn't crisp enough, but was chewy instead after I added the maple mixture. The solution was simple (though I wish I had learned it sooner, two major fails later): bake the popcorn afterwards, to restore it's crunch. If you love kettle corn, I'm sure you'll love your popcorn sweetened with maple syrup. Definitely a winner! I can't wait to try other versions, maybe I'll go savory next time. I'll keep you posted!!

P.S. The wood you see in the pictures is my gorgeous new cutting board my sister got me for Christmas. I love it! Thanks Becca!! xoxo

Maple, Butter, and Sea Salt Popcorn

Ingredients

1 cup popcorn kernels (or 6 cups popped popcorn)

3 tablespoons butter, separated

1/3 cup real maple syrup

1 teaspoon vanilla

Sea salt

Directions

Preheat oven to 325F. Line two large baking sheets with parchment paper.

In a large, heavy bottomed pot (soup or stock pot), over medium-high heat, melt 2 tablespoons of butter. Pour in the popcorn kernels. Cover pot with lid and occasionally shake to move the kernels around to prevent burning. When popping slows, remove from stove top and set aside.

In a small saucepan, over medium heat, melt remaining tablespoon of butter. Once butter is melted, add the maple syrup. Stir to combine and heat syrup through. Take off heat and stir in vanilla. Pour over popcorn and toss quickly to coat.

Spread popped corn into a single layer onto the prepared baking sheets and sprinkle with salt. Bake for 10 minutes. Remove from oven, and allow to cool before eating (don't worry..it doesn't take long!). Store in an airtight container.

Recipe source: adapted from This Homemade Life

Tomato and Sausage Risotto

Over a year ago, I made this risotto and found it to be so disgusting most of it went in the trash. It wasn't the recipe, it was me. Here's what happened...

I bought all the ingredients, super stoked to be making my first risotto. I started stirring and breaking up the sausage, and grabbed the wine to pour in the pot. Mind you, I was being cheap and bought one of those small cartons of wine, and thought it would be fine, my first mistake. I started to pour the wine, and OOPS, it's a red wine, (huge) mistake number two. I decided to keep going, since I was so invested now, and plus, it didn't smell bad. Finally, the risotto had finished cooking, and it was time to add the spinach and cheese. I only had the parmesan in the shaker, and again, thought it would be fine. You see where this is going, right? It was a total disaster. Purple, grainy, inedible risotto. Blech...

I've since learned my lesson, and with this major cold snap we're having (the metal on the frames of my sliding glass doors are frozen on the inside if that gives you any idea), I decided I was ready to give this risotto another go. I used wine from a bottle, which was clearly white, and freshly grated cheese. The result was nothing like the purple mush I made last year, and was truly delicious. Live and learn.

Tomato and Sausage Risotto

Ingredients

1 28-ounce can diced tomatoes, in juice

1 tablespoon olive oil

3/4 pound hot Italian sausage, casings removed

1 small onion, finely chopped

Salt and pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10-14 ounces), tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons butter

Fresh basil for garnish (optional)

Directions

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

In a medium saucepan, heat oil over medium heat. Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a spoon or spatula, until sausage is opaque and onion has softened, 3-5 minutes.

Add rice. Cook, stirring until well coated, 1-2 minutes. Add wine, and cook, stirring until absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice, and simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan if desired.

Recipe Source: adapted from Martha Stewart, Everyday Food-Novemeber 2006