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