Numerous times I have complained about this weather (sorry about that) but today is a beautiful 45 degrees. I am so happy to see some of this white stuff melt away. I’m thinking Spring as the huge chunks of ice fall from the roof, yay! My dessert is a totally refreshing citrus, but first let’s check out the dinner for tonight.
I pulled out some herb butter, made from Amish roll butter and fresh Springdell herbs, from the freezer. I make herb butter all summer so I have beautiful herb flavors all winter, I’ll show you that in another post. Along with the herb butter I grabbed one onion, one tomato and a handful of mushrooms.
I got the mushrooms sliced and in the pan with some oil and herb butter, cooking them for a minute or two before adding the sliced onion.
Get a nice color on the onions, about 5-7 minutes. Add a touch more oil and butter if needed. While that was going I chopped up a tomato and when I was happy with the color I threw those into the pan too.
I squished down the tomatoes in the pan to release the juice, again adding oil and butter as needed. I tossed this sauce with some pasta, a thin slice of the herb butter and some Springdell beef. Nice, flavorful and simple food.
For dessert I happily sliced up and seeded 2 grapefruits. I placed them on a baking sheet lined with aluminum foil, you need this for ease of clean-up. Turn the broiler on in your oven to heat up.
Split the brown sugar spice mix (1/4 cup brown sugar, 1/4 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/8 teaspoon salt – adapted from Bobby Flay from he Food Network) into 4 portions and spread on the tops of the grapefruits.
Place them under the broiler for 3-5 minutes. You will see the sugar has melted and is bubbling. Pull them out and cool for a few minutes before you serve them….if you can wait that long.