grapefruit

All posts tagged grapefruit

Summer Jell-O Shots

Published June 18, 2014 by jenmatteson

I recently subjected myself to a new type of torture, or what many people call exercise. Bootcamp to be more exact. Now I’m no stranger to working out, and usually before work, but I was committed to this bootcamp for two weeks – 6 AM workouts M-F, and 8 AM workouts on Saturday. Oh, and don’t forget about the strongly encouraged second workouts on all these days.

While I make it out to be hell, it was actually a lot of fun. I was searching for a new type of workout, as my typical routine had put me into plateau mode. What’s more, not only are there four wonderful bootcamp coaches pushing and supporting you throughout the two weeks, but the camaraderie in the 31 person group was extremely foreign and amazingly inspiring to me.

On the last day, we decided to do a potluck, and I offered to bring Jell-O shots. No one seemed extremely against the idea, so I went for it! The last time I made fancy Jell-O shots (watermelon mint), they turned out pretty good, although I had some trouble with the gelatin sticking to the watermelon rind. I was a bit scared I’d have that same issue this time, but I didn’t at all. They turned out so well and everyone seemed quite impressed.

Lemon Meringue Jello Shots Greyhound Jello Shots

It’s hard to pick a clear favorite here with the delicious flavors; the lemon meringue was dreamy, the Arnie Palmer was summery and refreshing, and the greyhound was perfectly tart. They are super simple, and get a lot of great compliments, so try them out at your next gathering!

Lemon Meringue Jello Shots

Lemon Meringue/Arnie Palmer Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes 24-40 shots

Ingredients:

6-10 lemons (depending on size)
1-3 oz package of lemon Jell-O
1 cup boiling water
1 cup whipped cream flavored vodka (for lemon meringue) or iced tea flavored vodka (for Arnie Palmer

Directions:

1. Cut each lemon in half, lengthwise (so pretty much the opposite of how you would if you were regularly juicing a lemon), and juice them carefully without tearing the peel. Save juice for another use (freezing in ice cube trays works great!).

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Make Jell-O according to package directions, except in place of the cold water, substitute your vodka. Fill each lemon half and refrigerate until set. It’s easiest to pour mixture into a liquid measuring cup for easy pour into the peels.

4. Once set, use a sharp knife to slice into wedges and serve. Depending on size of lemon, you can get at least 2 wedges out of each half, sometimes more.

Greyhound Jello Shots

Greyhound Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes about 24 shots

Ingredients:

3-5 large grapefruits
2 packets of Knox unflavored gelatin
1 tbsp. sugar
3/4 cup vodka
1/4 cup cold water

Directions:

1. Cut each grapefruit in half, and juice them carefully without tearing the peel. Strain the juice to remove any pulp or seeds.

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Pour 1 cup of the grapefruit juice into a small saucepan and sprinkle with Knox gelatin. Add 1 tbsp. of sugar (use up to 1/4 cup if you like really sweet grapefruit juice – I prefer unsweetened) and heat until gelatin and sugar have dissolved, about five minutes.

4. Pour in vodka and water and transfer to something with an easy pour spout, like a liquid measuring cup. Pour in grapefruit halves and refrigerate to set.

5. Once completely firm, cut each half, in half, and then in half again. Depending on size, you may want to cut them even smaller.

 

Recipe Swap: Jalapeno Cilantro Pesto Crusted Tuna

Published June 7, 2013 by jenmatteson

This week’s edition of recipe swap, hosted by Sarah at Taste of Home Cooking, was Mexican.  I was assigned creamy citrus jalapeno cilantro pesto from Jey at The Jey of Cooking.  I love pesto and I WC-Recipe-Swap-badge-1love cilantro and jalapenos, so I was looking forward to making this.  The ingredients were somewhat similar to the cilantro pesto I recently made from Thug Kitchen, but with the addition of citrus, which was appealing.

Jalapeno Cilantro Pesto Crusted Tuna

I had to change a few things from Jey’s original recipe, but not much.  Her recipe calls for pistachios, which I love, but Nate is allergic.  So instead, I used almonds.  I also had to add additional cilantro because my pesto was very watery.  I used the juice of one orange and 1/2 grapefruit, but maybe my fruit was really big or extra juicy, because I couldn’t get the pesto to thicken up as pictured on Jey’s post.  I added almost no oil because it was already so runny.  I should have added the juice a little at a time, but now I know for next time.

Jalapeno Cilantro Pesto Crusted Tuna

Jey recommended serving this over chicken or tossing with pasta.  Seeing as though I’m really getting down to the wire for my 30 Before 30 list, I thought I’d take a risk and try it with tuna and check another item off.  All the flavors go really well together, so Citrus Jalapeno Cilantro Pestowhile it was a risk, it wasn’t by any means epic.  I marinated the tuna steaks in the pesto for about 30 minutes – I didn’t want to do it too long so as to start to cook the tuna with the acid in the pesto.  After quickly searing the tuna, I sliced and served it over a wasabi vinaigrette slaw and drizzled additional pesto over the tuna.  Not only was the tuna cooked to perfection (we like it rare, but feel free to cook it further if you like), but the pesto added the perfect amount of flavor, without over taking the clean taste of the tuna.  The crusted pesto added the perfect amount of crisp to the outside of the tuna, while the drizzled pesto added it a little more freshness. Nate and I both quickly cleaned our plates and adored this recipe!

Jalapeno Cilantro Pesto Crusted Tuna

Jalapeno Cilantro Pesto Crusted Tuna

Source: Cilantro Pesto slightly adapted from Jey of Cooking, Tuna is Pigzilla original
Servings: Pesto makes about 1 1/2 cups, 2 servings of tuna

Ingredients:

For the cilantro:
1 orange, juiced
1/2 grapefruit, juiced
1 cup walnuts
1 1/2 cup almonds
1 bunch cilantro
1 onion, roughly chopped
1 jalapeno, seeded
6 cloves garlic
salt and pepper
2 tbsp honey
1-3 tbsp olive oil

For the tuna:
2-8 oz sushi/sashimi grade tuna steaks
salt and pepper
olive oil

Directions:

1. To prepare the cilantro pesto, combine walnuts, almonds, cilantro, onion, jalapeno and garlic in a food processor.  Pulse a few times, until ingredients are well combined.  Add juices a little at a time – you might not need all of it – until pesto comes together and has thick consistency.  With processor on, drizzle in olive oil until pesto has reach desired consistency.  Season with salt and pepper to taste.

2. Season tuna steaks with salt and pepper then coat with pesto.  Refrigerate for up to 30 minutes.

3.  Heat 1 tbsp olive oil in a cast iron skillet over high heat.  Reduce heat to medium-high and add tuna steaks.  For rare tuna, cook for about 3 minutes on one side.  Turn steak up on one end and cook for one minute more.  Turn once more, so first seared side is facing up.  Cook for 2 minutes.  Finally, turn once more, cooking the edge that has not yet been seared.  Remove from heat and let rest for at least to minutes.  Slice thinly and dress with additional jalapeno cilantro pesto.  (I served mine over a wasabi vinaigrette slaw and a little basmati rice).

Check out what the other ladies did for the Mexican Recipe Swap:

Grapefruit Margaritas

Published May 1, 2013 by jenmatteson

It might be spring in Minnesota…finally.  Though I’m not convinced it’s here to stay seeing as though the forecast says snow on Thursday.  Perfect, I thought, because I was really starting to miss the snow 😦  But, let’s focus on the positive.  It was in the 70s all weekend long.  It’s getting closer to my kind of weather.  We had our neighbors over for dinner on Friday, after the four of us attended a fun FREE wine tasting at our local liquor store.  Probably not as much fun for the pregnant one, but she seems to always have a great time no matter what.  I really love that about her!  With this pleasant heat wave we’re having, we actually got enjoy our deck for a bit with drinks and appetizers before we headed over to the wine tasting.  AMAZING!

Grapefruit Margaritas

I was in the mood to make a classic summer cocktail since the weather was so nice, and I came across Nicole’s grapefruit margarita on Prevention RD.  Sounded perfect enough for me!  Fresh squeezed grapefruit and lime juice, mixed with some tequilla, all those things sounded perfect.  First, I reserved some of the juices for a mocktail for the mommy-to-be.  I just added a little bit of Sprite to her juices and garnished the same.  The result was still wonderful and she really seemed to enjoy it.  For the non-mommy-to-be drinks, I put all the ingredients (doubled, maybe more) in a shaker (it was filled to the brim), shook ‘er up, and poured.  Wow.  The three of us put down the entire shaker in about 30 minutes.  Once we returned from the tasting, we promptly finished another before dinner.

DSC02320

I got some okay pictures on Friday night, but wanted to get a few more on Saturday.  Plus, then I had an excuse to use up the rest of my grapefruits and limes (ok, I guess really I had an excuse to make another batch of these fantastic refreshing treats!).  After a very busy morning and afternoon of errands, Nate and I took a quick break to enjoy a shaker full of grapefruit margaritas on our deck before we headed over to his parents house for dinner.  Yum!  Don’t forget Cinco de Mayo is coming up.  You’ll be sure to impress your friends with these babies!

Grapefruit Margaritas

Grapefruit Margaritas

Source: Adapted from Prevention RD
Servings: 2 drinks

Ingredients:

4 oz tequilla
2 oz orange liqueur (such as triple sec)
2 oz fresh-squeezed lime juice (about 2 limes)
6 oz fresh-squeezed grapefruit juice (about 1 grapefruit)
salt
lime and/or grapefruit wedges for garnish

Directions:

1. Pour a handful of cocktail salt (I used Kosher) on a small plate.  Rub rim of glasses with lime and dip in salt.  Fill glasses with ice.

2. Fill a cocktail shaker with ice.  Add tequilla, orange liqueur, lime and grapefruit juices.  Shake.  Pour into glasses and garnish.  Serve and enjoy (responsibly!).

%d bloggers like this: