Ruby Red Grapefruit Roasted Chicken

ruby red grapefruit chickenRecipes in this Post

A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.

Spane and I both love grapefruit, and I was lucky to get some beautiful ruby-red grapefruit at my local corner store. Today, I’m going to go to the local farmer’s market and get some more. Did you know that grapefruit is really good for you? As a member of the citrus family, they are packed with vitamin C, have low sodium, low sugar, high lycopene, high potassium, and fat burning enzymes.

binder clips bind chicken skin together

Binder clips bind chicken skin together

I have to tell you, binder clips are great in the kitchen. I use them mainly to close up bags, especially bags of frozen vegetables. When I was making my chicken, the skin on the breast tore, and I needed it to cover the grapefruit slices. What to do? I heard some TV doctor yelling “Clamp!” in my head, got some binder clips out of the drawer and clamped it up. When the chicken was finished cooking, it was just a matter of removing the clips, and the skin stayed nicely together. Clean up was simple, too, and unlike twine, I can reuse my clips after thoroughly washing them.

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Seafood Stuffed Avocado with Marinated Asparagus

Recipes in this Post

Shimp and Crawfish Nestled in Avocado - Asparagus Flanks Each Side

I am so happy that the warmer weather is here, and salads are the way to go. Composed salads made by stuffing a fruit or vegetable are a favorite in our house. I found crayfish at the store, and bought some shrimp to go with it. Since we usually eat seafood on Fridays, using the shrimp and crayfish to stuff an avocado seemed like a perfect idea. Spane and I also love asparagus, which looks lovely on a plate. It is also the year that Haas avocados are plentiful.

Avocados produce fruit prolifically every two years, that’s why they are expensive one year, and really cheap the next. Did you know that all commercial, fruit-bearing Hass avocado trees have been grown from grafted seedlings propagated from a single tree? The tree was grown from a seed bought by Rudolph Hass in 1926 from A. R. Rideout of Whittier, California. The mother tree stood for many years in front of a residence in La Habra Heights. The tree died when it was 76 years old and was cut down on 11 September 2002 after a ten-year fight with root rot. Two plaques by the private residence at 426 West Road mark the spot where it grew. Because of the avocado, just about any food with California in the name has avocados. I love ’em.

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Mexican Feast – Coleslaw, Black Bean Dip and Taquitos with White Sauce

Mexican Feast

Mexican Feast

Recipes in this Post

This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.

I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.

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The Coleslaw Recipe Collection

Recipes in this PostCabbage

I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.

Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).

I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.

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