As summer continues in all its heat, humidity and glory, I look for refreshing, easy, and cool things to make for meals. lately it has even been too hot to grill out, our normal "escape" from the stove, so that has prompted me to explore other avenues of relief.
A friend of mine sent me the following recipe that she found at a Costco. She actually made it for a wedding reception a few weeks ago, and says that it is not only easy, but is quite delicious. I am assured that it is not too spicy, rather, just right. A different type of recipe, but one worth trying, and quite intriguing. So grab yourself some chips and give it a go!
Fire and Ice Salsa
3 cups seeded and chopped watermelon
1/2 cup chopped green pepper
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
2 tablespoons chopped jalapeno pepper
Combine ingredients and mix well. Refrigerate for at least an hour before serving with chips.
From the national watermelon promotion board, (yes, they really have one of those!, Lol), here is an interesting side dish recipe.
Watermelon Havarti Stacks with Dilled Ranch and Grilled Chicken
Ingredients8 circles 1 inch thick by 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 pieces grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon minced fresh dill, stems removed and discarded
1 cup natural low fat ranch dressing
1 serving (optional) Watermelon & Wine Reduction Drizzle
Instructions
On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.
Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill inot the ranch dressing. Garnish watermleon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction.
Watermelon & Wine Reduction Drizzle
Ingredients:
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt
Instructions:
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.
Servings
Makes 4 servings.
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