Baked Grapefruit – A Delicious Dessert or Breakfast

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Whenever I talk about baking a grapefruit, most people look at me like I’m crazy, but trust me, this is SO EASY and absolutely DELICIOUS. Whether your looking for a light dessert as we head into spring or something new for breakfast, you’re going to want to try this!

What you’ll need:

  • Large Grapefruit
  • 2 Tablespoons Brown Sugar
  • Your choice of toppings: Whipped Cream, Vanilla Ice-Cream, Granola and Greek Yogurt are some of my favorites!

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What to do:

  • Preheat the oven to 375
  • Cut the grapefruit in half against the grain
  • Use a knife to section the grapefruit
  • Sprinkle 1 Tablespoon of brown sugar on each half of the grapefruit. (You can use less or more depending on taste)
  • Bake for about 15-20 minutes, until the grapefruit is warm and juicy
  • Top with your desired topping. For dessert, I love a dollop of whipped cream or a scoop of vanilla ice-cream. For breakfast, a scoop of greek yogurt and a sprinkle of granola is great!

<3wc

A Healthy Cure to the Winter Blues

Can winter just be over already? Yesterday I was wearing shorts, and today it’s snowing. Something is seriously wrong here. If, like me, you’re needing a little pick me up this Monday morning, you should a) day dream about Lupita’s stunning Prada gown from last night, then b) try this Vitamin C & D rich smoothie recipe.

smoothie

This recipe is adapted from Martha Stewart Living Christmas Vol. 5 2001.

Ingredients:

1/2 Cup Frozen Pineapple Juice (should make about 4 ice cubes in an ice cube tray)

1/2 Cup Frozen Pineapple Chunks

1/2 Cup Frozen Orange Juice

1/4  Cup Fresh Pineapple Juice

1/4 Cup Fresh Orange Juice

1/2 Cup Non-Fat Vanilla Greek Yogurt

1 Banana, peeled

1 Tablespoon Honey

1/4 Teaspoon Ground Cinnamon

Directions:

1. Fill ice cube trays with pineapple juice and orange juice ahead of time and freeze overnight.

2. Blend frozen pineapple juice cubes, frozen pineapple chunks, frozen orange juice cubes, fresh pineapple juice, and fresh orange juice in blender until smooth. Transfer to container and set aside.

3. Blend yogurt, banana, honey, and cinnamon until smooth.

4. Layer pineapple-orange slushy and yogurt mixture in glass, alternating until all ingredients have been utilized. Garnish with an orange slice and cinnamon.

Editor’s Note: I like to make a full ice cube tray of both the pineapple juice and the orange juice all at once, so that when I’m ready to make a smoothie in the morning, the frozen ingredients are already prepared for the whole week.  The yogurt mixture is also delicious on its own for breakfast or a snack.

<3wc

Easy Mexican Frittata

These individual frittatas are not only delicious, but also pretty as well. When I saw these “As Seen on TV” pans I definitely thought they were silly, but they make the perfect form for these frittatas. I served them individually and topped each with a dollop of sour cream and salsa and drizzled with the same cilantro lime dressing from the chorizo corn muffin recipe from last week. Enjoy!

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What You’ll Need

  • 8 eggs, beaten
  • 1/4 cup Pepper Jack Cheese, grated
  • 1/4 cup instant pancake mix
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted bell peppers
  • 1/2 cup chopped country ham
  • 4 oz can of diced green chiles
  • 2 teaspoons hot sauce of choice

Preheat oven to 375 degrees. Spray pans with non-stick spray.

In medium size bowl, using a fork, blend together eggs, pancake mix, cheese, pepper, and salt. Heat a non-stick saute pan over medium high heat. Add butter to pan and melt. Add bell peppers, ham and chilies to pan and saute for about 5 minutes. Let cool. Pour into egg mixture into and stir with rubber spatula. Pour into pans, filling about 3/4 of the way full. Of course, if you do not own these pans, muffin tins work great as well. Just adjust the bake time to around 15 minutes.

Place pan into oven and bake for about 25-30 minutes, until lightly browned and fluffy. Remove from pans and let cool for about 10 minutes. Flip over onto serving dishes and top with sour cream, salsa of your choice and the cilantro lime drizzle. Feel free to add hot sauce to taste. These also taste great with a warm tortilla on the side. Enjoy!

<3wc

A New Spin on Super Bowl Appetizers

When I think of the Super Bowl, I think of the basics: burgers and hotdogs, chips and dip and chili. All of these things are delicious, but why not try to step it up a little bit this year? Here are some recipes that won’t leave you slaving away in the kitchen, but will leave your guests full, happy, and, most importantly, impressed!

Corn Muffin Chorizo Bites with Cilantro Lime Drizzle

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What You’ll Need:

  • Jiffy Corn Muffin Mix
  • 1 Egg
  • 1/3 cup milk
  • 2 Tablespoons Melted Butter
  • 8 oz. Chorizo
  • 3 Tablespoons Chopped Fresh Cilantro
  • The Juice of 1 Lime
  • 2 Tablespoons Real Mayonnaise
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to Taste

Preheat oven as directed on Jiffy Mix box. Spray mini muffin tins or tart tins with non-stick spray. Bake corn muffins as directed.

In the meantime, remove chorizo from casing. and sauté in a pan until fully cooked. drain fat from chorizo and set aside.

Once the muffins are fully cooked, but still hot, create small divots in the muffins. I used a turkey baster to poke the holes. Let the muffins cool and remove from the pans.

While the muffins are cooling, prepare the cilantro lime drizzle. Finely chop cilantro and mix with salt, pepper, and lime juice. Add olive oil and mayonnaise and whip the ingredients together.

Spoon chorizo into divots in the corn muffins. Layout chorizo corn muffins on a display tray and drizzle cilantro lime mixture over top. Pour cilantro lime mixture into a side bowl for extra dipping.

Enjoy!

Lemon, Cranberry and Pistachio Chèvre

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What You’ll Need:

  • 16 oz. Chèvre  Log
  • 10 oz. Jar of Lemon Curd
  • 1 cup chopped roasted and shelled Pistachios
  • 1/2 cup Dried Cranberries

Using an Electric Mixer, whip chèvre and with lemon curd. Once the mixture is smooth and creamy. Pour mixture onto a plate and form into a nice round form. Mix pistachios and cranberries and evenly distribute over the top of the  chèvre mixture. Serve with crackers.

Enjoy!

Herbed Goat Cheese, Flank Steak and Roasted Red Pepper Crostini

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What You’ll Need:

  • 8 oz. Herbed Goat Cheese
  • 2 Jars Roasted Red Peppers
  • 2 Thin Loaves of French Bread
  • 1 lb. Flank Steak
  • Flank Steak Marinade: Fresh Cracked Pepper, Sea Salt, Balsamic Vinegar, Garlic Powder, Olive Oil

Thoroughly defrost flank steak. Generously rub pepper, salt and garlic Powder on all sides, making sure to fully cover the meat. Evenly pour about 1 cup of balsamic vinegar and 1 Cup of olive oil over the meat. Cover with plastic wrap and let sit for 2 hours.

In the meantime, Preheat the oven to 400 degrees Fahrenheit. Slice the french bread into about 1″ slices. Brush olive oil on top and lay out on a cookie sheet. Bake bread until golden brown and crispy, about 15 minutes. Remove bread and set aside. Slice roasted red peppers into thin slices and set aside

Turn grill on LOW and let heat up before grilling steak. Grill steak for about 10 minutes on the first side and 5 on the other side. I prefer my steak rare, but cook yours to your preference. Remove steak from the grill and let sit for at least 10 minutes before slicing.

In the meantime, begin assembling the Crostinis. Spread a generous portion of herbed goat cheese on each piece of toasted french bread and top with 2-3 thin slices of roasted red peppers. Once the Flank Steak has settled, slice very thin pieces going against the grain. Top each crostini with one slice of flank steak. Top with a pinch of freshly cracked pepper.

Enjoy!

<3wc

Turn your Thanksgiving Leftovers into Something Spectacular!

Who can deny how great a turkey sandwich tastes the day, or maybe 2 days, after Thanksgiving, but after awhile, there are only so many turkey sandwiches and left overs you can eat. However, if  you are like my family, you cook WAY too much and have enough turkey to last weeks after Thanksgiving day. Here are some creative and delicious recipes that I came up with this year to use up those leftovers in a fun and scrumptious way.

Slow-Cooker Southwest Turkey Chili: Warning: This recipe is SO EASY and all your friends and family will be impressed, I promise!

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Ingredients:

2 cups chopped leftover turkey

32 oz container of chicken broth

1 14 oz can of ro-tel diced tomatoes and chili.

1 6 oz can of tomato paste

1 /2 blocks of cream cheese

1 cup crushed tortilla chips

1 Tbs cumin

1 jalapeño, seeded and diced

1/2 of a large red onion, diced

3 Tbs chopped fresh cilantro

2 garlic cloves, chopped

1 bag (1 lb) frozen bell peppers

1 can black beans (drained)

1 can corn (drained)

Any other frozen or canned veggies you may like

Salt to taste

Sour Cream (to top it off)

Fresh Cilantro (to sprinkle on top)

Fresh lime (for garnish)

Tortilla chips (to scoop with chili)

Chopped Avocado (for garnish)

Instructions:

Chop all necessary ingredients

Sauté red onion, jalapeño, garlic, and a pinch of salt under onions are soft

Pour sautéed ingredients into a large slow cooker, add remaining ingredients (with the exception of the crushed tortilla chips and cream cheese) along with about a  Tbs of salt and stir.

Put the slow cooker on low for 8 hour.

After 3 hours, add the cream cheese. Push the blocks under the chili mixture and let the mixture continue to cook.

After about 1 hour, stir melted cream cheese into chili. You will need to continually mix the cream cheese about every 30 minutes until it is fully incorporated into the chili.

In the last hour, stir in the crushed tortilla chips.

Serve with chopped avocado, a dollop of sour cream, fresh squeezed lime, and chopped cilantro. Serve tortilla chips on the side.

Enjoy!

Ranch and Green Bean Casserole Twice-Baked Potatoes: I know this might sound funny, but trust me! This combination is heavenly during this season!

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Ingredients:

1 Packet of Ranch Seasoning

4 Russet Potatoes

1 cup leftover Green Bean Casserole

1/4 cup chopped green onions

1 Tbs black pepper

Sour Cream and Green to garnish

Directions:

Preheat oven to 375 degrees Fahrenheit.

Poke holes in the potatoes using a fork (on all sides) and wrap individually with aluminum foil.

Bake potatoes on rack for about 1 hour, or until potatoes feel soft to touch.

Remove potatoes from oven and remove aluminum foil. Let cool for about 20 minutes, or until comfortable to touch.

Once cool, cut a “canoe” shaped slice into the top of each potato and dispose of the cut out potato skin.

Scoop out center of potatoes and put in a large mixing bowl. Add remaining ingredients to the bowl and mix thoroughly, until light and airy.

Scoop mixture back into potatoes, filling the empty potato skins and creating a mound on top.

Bake on 375 for about 30 minutes. Finish on broil for just  a few minutes to achieve a crisp on top.

Top with sour cream and green onions and serve! Try adding some leftover turkey to these babies and making them a meal in themselves! 🙂

<3wc

Stuffed Acorn Squash: A Healthy and Hearty November Meal

stuffed acorn squash

It’s finally November, meaning its time to start planning your holiday meals. I spent my Sunday this week pouring over baking magazines and drooling over the recipes I plan on making for Thanksgiving (stay tuned for some jaw dropping recipes this season 🙂 ) In the meantime, I thought I’d work on creating a fall friendly meal, that is healthy, but still hearty. I found a version of this recipe on Pinterest and decided to give it my own spin. Hope you enjoy it as much as I did!

What you’ll need:

  • 1 boneless, skinless chicken breast (about 8 oz)
  • 1 acorn squash
  • 1/2 white onion
  • 2 Tbs Fresh Rosemary (Finely Chopped)
  • 1 Tbs Fresh Sage (Finely Chopped)
  • 3 Tbs Kosher Salt
  • 2 Tbs Fresh ground Pepper
  • 2 tsp ground nutmeg
  • 3 tsp ground cinnamon
  • 4 Tbs olive oil
  • 1/4 cup chopped pecans
  • 1 Tbs butter
  • 1 Tbs agave syrup
  • water

Shredded Chicken:

Place the chicken breast in your slow cooker and pour 2 Tbs of olive oil over top. Add 2 Tbs kosher salt, 1 Tbs freshly ground pepper, 2 Tbs Fresh Rosemary, 1 Tbs Fresh Sage, 1 tsp ground nutmeg and 1 tsp ground cinnamon. Rub the spices and olive oil onto all parts of the chicken breast. Peel the white onion and add to the chicken mixture. Add water to the slow cooker, completely submerging the chicken and onion. Turn the slow cooker on low and let the chicken cook for about 6 hours. Once the chicken is fully cooked, use a fork to shred the chicken. Take onion out of chicken and chop into smaller pieces, removing the top portion. Use tongs  to pull chicken out of the liquid. Set the chicken and onion aside.

stuffed acorn squash

Acorn Squash:

Preheat oven to 350. Cut squash in half and scoop out center. pour 1 Tbs of olive oil over each half of the squash (2 Tbs total). Sprinkle 2 Tbs of kosher salt, 1 Tbs of fresh ground pepper, 1 tsp cinnamon, and 1 tsp nutmeg over the squash halves. Rub salt, pepper, spices and olive oil evenly over squash. Bake squash halves in a 9″x13″ pan for 30 minutes.

Cinnamon Pecans:

Melt 1 Tbs of butter in a sauté pan. Add 1/4 cup pecans and 1 tsp cinnamon. mix cinnamon and pecans with melted butter and sauté until pecans are lightly toasted. Remove from heat.

stuffed acorn squash

Add chicken and onion to the center of each squash half. Sprinkle 1/8 cup of cinnamon pecans over each half. Drizzle agave syrup over each half and bake for an additional 30 minutes. Let cool and enjoy!

<3wc

The Friday Report

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TGIF. That is all.

We love this inspiration shoot from Lani Elias featured on Magnolia Rouge.

This awesome/horrifying job application.

Calling all Foodies.

Even if you don’t like comics, this is still precious.

Go ahead and pretend you don’t want these jumbo animal cookies. Yeah, we’re not buying it.

Love the look of modern calligraphy? Learn how to do it yourself from Molly Jacques over at Skillshare (p.s. we’re doing it too!).

Think you deserve a promotion? Read this article containing advice from the baddest (in a good way) girls in the business.

Favorite Instagrammer: @DailyCandy

Favorite Fashion Blogger: Cara Loren

Need to know: Government Shutdown

Best Useless Information: Burlington Coat Factory has a Twitter…or maybe they don’t?

Wednesday Wish List

Wednesday Wish List
 
1. Okay, I can’t stay away from floral if you haven’t noticed yet. Combine that with a high-waisted bikini and I’m completely smitten. Check out this lovely from Net-A-Porter.
 
2. This may look like a blanket, but it’s actually the beautiful Fouta Towel from One King’s Lane. We’ll take ten.
 
3. I love this moss covered letter, partially because it’s a “W,” but mostly because I think it would make for awesome decor for our wedding (that could then be reused in our living room).
 
4. I’ve long been a fan of Paper Crown. This skirt transitions from work to play, the office to happy hour, brunch to farmers market.
 
5. I’m currently in talks with wedding caterers, and when I’m not day dreaming about food, I’m day dreaming about this flatware, and how perfect it would look with gold-rimmed glasses or plates.
 
6. In college I lived by my planner. If it wasn’t listed there, it didn’t happen. As a life-long list maker, I still get giddy at the thought of a cute planner. May Designs has struck gold with these personalized notebooks.
 
7. Beignets have earned a spot on this week’s wish list because the fiance was in NOLA for work this week and because beignets are delicious. That is all.
 
8. We’ve been feeling a bit wishy-washy about this throwback trend, but we can at least admit overalls make the perfect cover up for a day at the beach.
 
That’s all ladies. Over the next few weeks, we’ll be dedicating our wish lists to the perfect weekend getaway essentials in preparation for some last minute summer trips. Get excited, because we sure are!
 
<3wc

May Designs
maydesigns.com

May Designs
maydesigns.com

May Designs
maydesigns.com

VOF Recipe of the Week

Vanilla Orange-Blossom Cookies

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These delectable treats are light and fresh with the taste of summer. They are the perfect two-bite treat on a summer night. And to top it off, they are a breeze to make! Enjoy!

Cookie Ingredients (Makes 4 Dozen):

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened,
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon salt

Frosting Ingredients:

  • 3 cups confectioner’s sugar
  • 1 cup room temperature unsalted butter
  • 1/4 teaspoon orange extract
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • Orange food coloring

Cookie Directions:

  • Preheat Oven to 375 degrees F
  • Sift flour, baking soda, baking powder and salt together into a large bowl
  • Cream butter and sugar together
  • Mix egg, orange extract, and vanilla extract into butter and sugar mixture, until you reach a smooth consistency
  • Slowly mix dry ingredients into the mixing bowl with butter and sugar until dough is completely mixed
  • Roll into 1/2 in balls and slightly  flatten onto a greased cookie sheet
  • Bake for 9 minutes
  • Let cool

Frosting Directions:

  • While cookies are cooling, mix butter, heavy cream, vanilla extract and orange extract together
  • Slowly add confectioner’s sugar to the mixture until you reach a smooth consistency
  • Add orange food coloring to reach desired shade and whip frosting until light and airy

Once cookies are cooled, use a piping bag to apply frosting in a circular motion. Add sprinkles on top for a bit of sparkle. Eat up!

<3wc

VOF’s Recipe of the Week

Watermelon, Arugula and Feta Salad with Lemon Vinaigrette

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Looking for a quick and easy recipe this week?

This is one of my favorites, and its healthy as well!

What you’ll need:

  • 1 Block of Feta (not crumbled)
  • 1 Seedless Watermelon
  • 1 Bag of Baby Arugula
  • 2 Lemons
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Freshly Ground Pepper

What to do:

  • Cut watermelon into 1/2 inch cubes. (keeping the size consistent will make the presentation much more appealing.)
  • Cut the feta into 1/2 inch cubes. (keeping the size consistent will make the presentation much more appealing.)
  • Combine feta and watermelon into a large bowl.
  • In a separate bowl, squeeze the juice of two lemons. Add the olive oil and whisk until you achieve a smooth consistency. Mix in the salt and pepper.
  • Toss arugula into watermelon and feta combo.
  • Add in vinaigrette mixture and mix well.
  • Serve and Enjoy!

<3wc