![]() They think pain will be better in couple days although I'm not believing that tonight. They said shouldn't be as painful since most of work is done as long as I don't damage the fragile hollow tooth. Put me on stronger antibiotic for another 7 days. They had to plug it closed and will have to finish it on another visit. When they got to pony of putting meds in roots before filling to kill bacteria, it just ran out thru roots because still abscessed after 7 days of penicillin. Lortab just taking edge off and maybe as painful tonight as bad days were before. For whatever reason, pain is bad tonight (tolerable during the day and I worked all day). Things didn't go so well and they couldn't finish the root canal yesterday. * Note: If squash is wobbly or sits unevenly when flipped over, transfer it to a small casserole dish for support to help keep the melted topping inside the squash as it bakes. Return to oven and bake an additional 20 to 30 minutes or until tender. Remove squash from oven and flip over (cavity side up). Cut butter into mixture using a pastry cutter/dough blender or 2 knives until crumbly and in small bits. In a medium bowl, add granular sweetener, cinnamon and salt. Place acorn squash cut side down on baking sheet and bake for 35 to 40 minutes, or until softened. Line a baking sheet with foil and set aside.Ĭut acorn squash in half from top (stem end) to bottom. Enjoy!īaked Acorn Squash w/ Butter, "Brown Sugar" & PecansĢ tablespoons Swerve granular sweetener (or other granular sweetener) These would make a perfect side dish to serve at Thanksgiving, too! I snapped a few photos below and included the easy peasy recipe for the baked acorn squash. It gave it just enough flavor and color to mimic brown sugar and then mixed it with butter, cinnamon and pecans to make an absolutely delicious topping for the acorn squash. To make the "brown sugar" for my acorn squash topping, I simply mixed 2 tablespoons of Swerve Sweetener (granular) with 1/4 teaspoon blackstrap molasses. That's all there is to it, other than serve and eat. I returned the halibut to the pan and basted it with the lemon garlic butter and capers. I then added about 1/2 teaspoon fresh lemon zest and 1 heaping tablespoon of capers (leave them out if you don't like them). Add 2 tablespoons Kerrygold Garlic & Herb Butter to the skillet, 1 to 2 teaspoons fresh lemon juice and swirl until melted and bubbling. Transfer the fillets to a plate and cover with foil to keep warm. To make the halibut (I prepared 2 6-ounce fillets), season both sides with salt and pepper, then sear it in about 1 tablespoon of olive oil over medium-high heat for about 3 to 4 minutes per side (depending on the thickness). It takes less than 15 minutes to make and you can prepare it while the acorn squash is in the oven baking. It was easy to make and full of "fall flavor." I cooked the halibut in Kerrygold's Garlic & Herb Butter, a squeeze of fresh lemon and a few capers. I made Pan Seared Wild Halibut and Baked Acorn Squash with Butter, "Brown Sugar" & Pecans (no worries, it's sugar free "brown sugar"). This evening we had an easy and delicious dinner.
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