Fun Recipes to share.

[dr_bates]

Ambrosia-like Fruit Salad

Grandma religiously brought an ambrosia salad to every family get-together. Even though she's been dead for ten years, the ambrosia still arrives.

For those unfamiliar with this salad, it's essentially a cool whip blended with crushed pineapple and some instant pudding or gelatin. Of course, Grandma always added marshmallows.

There are numerous variations. The three most frequently ones I see are ones with pistachio pudding, lemon pudding, or strawberry gelatin. These certainly have a following, as they frequently turn up in salad bars and deli counters.

Not to criticize Grandma, but it is a huge stretch of the imagination to call that a salad. I think we would relegate it to the dessert table, if we didn't fear upsetting Grandma.

There are alternatives. This is one suggestion:
Ambrosia-like Fruit Salad

This is reasonably acceptable photo. It's not exact. This person, running against my recommendation, used marshmallows. The pecans were omitted too. In the end, it is important to make things how you like. You will be, after all, the one eating it.

At the end I will make a small list of possible things to add or substitute.

1 cup pineapple, chunked and drained.
1 cup mandarin oranges, drained.
1/2 cup seedless green grapes, halved.
1/2 cup seedless red grapes, halved.
1/2 cup maraschino cherries, drained and halved. (Pat residual moisture off or things will start turning pink.)
1 cup shredded coconut.
1 cup vanilla Greek yogurt.
1/4 cup pecans, chopped.
2 tbs honey.
1 tsp vanilla extract.
1/4 tsp nutmeg.

To a large mixing bowl, add the fruit and nuts. Add tender fruit last.
In a small mixing bowl combine the yogurt, honey, vanilla, and nutmeg. Stir.
Pour over fruit and gently blend.
Put in a serving dish.

Alterations to consider:
Bananas, sliced.
Strawberries.
Blueberries.
Mango or peaches, cubed.
Raspberries and oranges blackberries.
Using vanilla pudding instead of yogurt.
Using sour cream instead of yogurt.
Pistachios or walnuts instead of pecans.
Coconut isn't well received be everyone. Consider replacing it with shredded carrot.
(Pat shredded carrot before using to help prevent things turning orange.)

Enjoy.

 

[dr_bates]

Crab Cucumber Salad

Ordering coleslaw can be risky, like playing Russian roulette. While it could really good, all too often it's left for the busboy to clean. The problem probably stems from the broad-spectrum of things considered coleslaw. Apparently , all it needs is shredded cabbage.

This entry is not slaw. I like as an interesting substitute.

1 med cucumber, julienned.
3/4 cup carrots, julienned.
1/4 cup glass noodles.
1 cup crab sticks.
2 tsp sesame seeds, preferably black.
1 green onion, finely chopped.
1/4 cup mayonnaise.
3 tbs cream cream, brought to room temperature.
2 tsp lemon juice from lemon.
1/4 tsp salt.
Lettuce leaves

Place cut cucumbers and cut carrots in a bowl.
Blend in the salt. Set aside.
Break noodles into 3 inch pieces.
Pour boiling water over noodles until covered.
Let noodles rehydrate for 7 minutes.
Shred crab sticks. (Can be accomplished by rolling them between hands and pulling apart.)
Drain noodles. Rinse with cold water. Squeeze out excess water, then add to crabs.
When cucumber and carrot is beginning to soften, squeeze out excess water with hands.
Add to crabs.
Blend cream cheese until smooth.
Add mayonnaise and seed, blend well.
Mince a little lemon zest. Add to mayonnaise.
Squeeze out needed juice from lemon, adding to mayonnaise. Blend with green onion.
Toss all ingredients together, then serve on lettuce.

This is a rendition of a Japanese dish called kanikama.

 

[dr_bates]

Boundless Stuffing
Stuffing is a classic. Perhaps it's the most quintessential of all the hallmark Thanksgiving dishes. Even if turkey is replaced, this sage laden bread and celery dish survives.

Nutritionally, it is often the poorest. We literally stuff ourselves with calories that offer little value.

We can do better. Let's do this right!

2 cups wild rice. (That's about 1/2 cup uncooked)
2 cups mushrooms, chopped.
1/2 cup bread (sourdough or whole wheat), cubed. *
1/2 cup chick broth.
1 cup pecans, chopped.
1 cup cashews, chopped.
1 cup pistachios.
1 cup walnuts (or Brazil nuts), chopped.
1 cup dried cranberries.
1 cup dried blueberries (or currents).
1 cup dried golden raisins (sultanas).
2 tbs butter.
2 tbs olive oil.
5 stalks celery, finely chopped.
1 onion, chopped.
3 cups Port wine.
3/4 lb ground sausage.
1 tbs Worcestershire sauce.
2 tsp allspice.
1/2 tsp paprika.
2 tbs thyme.
2 tbs rosemary.
1/4 tsp pepper.
1/2 tsp salt.

Preheat oven to 375°.
Spray your baking dish with cooking spray.
In a large skillet, melt butter, on med-high heat.
Add olive oil.
Add onion and celery and cook for about five minutes. Onions will be turning translucent.
Season with salt and pepper.
Stir in rosemary, thyme, paprika, and allspice.
Stir in sausage and Worcestershire sauce.
Cook an additional 5 minutes until sausage begins to brown.
Add half the Port wine (1 & 1/2 cups).
Add mushrooms, cook an additional 5 minutes.
Add cooked rice and chicken broth.
Cook an additional 2 minutes.
In a large bowl mix bread with sausage blend.
Add nuts and dried fruit, stirring well.
Transfer to baking dish.
Pour remaining port over top.
Bake 1 hour, until top is nicely browned.


*Toasting the bread will help it absorb flavor better.

While I left sage out, feel free to add some.

You can substitute the port wine for another type. You could substitute it with half fruit juice (I am thinking cranberry blend) with more broth.

 

[dr_bates]

Pumpkin Bars

This autumn treat yourself right.

2 cups flour.
1 tbs pumpkin pie spice.
1/2 tsp pumpkin pie spice.
1 can pumpkin puree, 15oz.
3 large eggs.
1 tsp baking soda.
1 tsp baking powder.
1 tsp salt.
1 cup canola oil.
1 cup granulated sugar.
3/4 cup brown sugar.
1 cup roasted salted pumpkin seeds, shelled.
3 & 1/2 tbs butter.
3 cups powdered sugar.
8 oz cream cheese, softened.
1 tsp vanilla.

Preheat oven to 350°.
Line a 10x15" deep baking pan with parchment paper, including sides.
In a large bowl, mix togrther the flour, soda, powder, pumpkin spice & 3/4 tsp salt.
In a different bowl mix together 3/4 granulated sugar, brown sugar, eggs, vanilla, oil, and pumpkin.
Add oil mixture to flour mixture, blend until combined well.
Pour into baking pan. Level mixture.
Bake 25 to 30 minutes. Toothpick or fork inserted at center will come out clean.
Cool for at least 5 minutes, before lifting with parchment paper, continuing to cool on wire rack.
Line baking sheet with parchment paper.
Add pumpkin seeds, 1/4 cup granulated sugar, and 1 & 1/2 tbs butter to a skillet.
On med-high heat for about 7 to 9 minutes, stirring often.
Remove from heat.
Stir in remaining pumpkin pie spice.
Immediately spread seeds into prepared baking sheet. Break up clumps.
Cake must be completely cooked before frosting.
Beat cream cheese and remaining butter together. Blend well.
Beat in vanilla and remaining salt.
Slowly beat in powdered sugar, adding a little at a time, until thick, creamy, and smooth.
Frost cooled cake.
Sprinkle seeds on top.

 

[Lilithsuccubus89]

This pumkin bar is a must!!! I will make one!! Thanks doc!

 

[dr_bates]

Studded Lasagna

This iconic Italian dish is believed to have originated in the middle ages. The name probably stemmed from laganon, a Greek word, meaning a cut flat sheet of pasta.

Let's preserve the traditional flavor while giving it a boost.

Adding grated carrot does more than add nutritional value. It can help prevent heartburn, neutralizing factors in red sauce.

Of course, spinach is loaded with great things. Just ask Popeye.

Parsley shouldn't be ignored when adding garlic. Parsley helps breakdown the sulfur based aromatic compounds of garlic that can linger with consumers. Eating parsley will help avoid smelling profoundly like a garlic press.

1 medium onion, chopped.
1 cup carrots (two carrots), finely grated.
10 oz (about four handfuls) baby spinach, chopped.
1 cup mushrooms, chopped.
1 lb Italian sausage, ground.
15 oz ricotta cheese.
2 & 1/2 cups mozzarella cheese.
1/2 cup Parmesan cheese.
9 lasagna noodles, brought to near al dente.
1 tsp Italian seasoning.
1 tsp garlic powder.
1/2 tsp salt.
1/4 tsp black pepper.
2 & 1/2 cups marinara sauce.


Preheat oven to 350°.
Start browning sausage in a skillet.
When 3/4 browned, add onion.
When nearly completely brown, add mushrooms, then carrots.
When completely brown, add spinach to wilt down.
Remove from heat & set aside.
In a bowl combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, and spices.
In a deep (9x13") baking dish, cover inside bottom with a thin layer of marinara. Make a single layer of noodles over marinara.
Spread 1/2 ricotta mixture evenly over noodles.
Spread 1/2 sausage mixture evenly over ricotta mixture.
Spread 1 cup marinara over sausage mixture.
Add another single layer of noodles.
Spread remaining ricotta mixture even over noodles.
Spread remaining sausage mixture over ricotta mixture.
Spread remaining cup of marinara over sausage mixture.
Top with remaining noodles.
Spread remaining marinara on top.
Cover with foil and bake for 45 minutes.
Remove foil.
Top with remaining mozzarella.
Bake an additional 15 minutes.

Garnish with parsley.

 

[cumshotb0yz]

amazing recipes! thanks!

 

[dr_bates]

Blueberry Muffin

for the batter:
2 cups blueberries. (Frozen works great. Do not thaw.).
1/2 cup pecans, chopped.
2 cups flour.
1 cup butter.
8 oz. cream cheese, softened.
1 & 1/2 cups sugar.
4 eggs, room temperature.
1 & 1/2 tsp vanilla.
1 & 1/2 tsp baking powder.
1/2 tsp salt.

for the glaze:
2 cups powdered sugar.
1 & 1/2 tsp milk.
1 & 1/2 tsp lemon juice.


Preheat oven to 35O°.
Use cupcake or grease muffin tin.
Mix butter and cream cheese together until well blended.
Add sugar and blend well.
Add one egg at a time, beating well between each egg.
Add vanilla, beat again.
In a different bowl bend together flour, baking powder, and salt.
Stir flour mixture into butter mixture. Do not beat excessively.
Good in the blueberries and pecans.
Dab into cupcake liners.
Bake 20 - 25 minutes. Inserted fork or toothpick will come out clean.
Cool at least minutes before removing from muffin tin. Let cool on wire rack.
Whisk glaze ingredients together and drizzle over cooled muffins.

Blueberries are a powerhouse of nutrition. Be inventive with finding ways to incorporate them into your diet!

 

[dr_bates]

Smoothie

Smoothies can be a fun and fast way to get a nutritional boost. To get the biggest bang, let's be sure to do it right.

∆ While fruit has great nutrients, adding too much can boost the sugar.

∆ The fruit should be offering enough sugar. You don't need to add honey, syrup, or other types of sweetener.

∆ Be wary of oxidation. When exposed to air, cut apples and bananas will darken. Eating on their own, such fruit is nutritional. When we add them to smoothies, where they are mixed with other fruits, the nutritional value of the other fruits is diminished, sometimes over eighty percent. (Do not add bananas to mix fruit smoothies!)

∆ It's not just about fruit. Think about adding greens, nut butters, oats, seeds, protein, and avocado.

∆ Do not make smoothies in advance. Once prepared, the nutrition starts to slowly deteriorate.

∆ If you add too much ice, you'll make a slushy instead of smoothie. Many think any ice simply dilutes the drink. Some will help keep it chilled longer. Find a balance that works for you. Adding frozen fruits will eliminate the need for ice.

∆ Even if you've been exercising with goals of mightier massive muscles, it's recommended not to exceed 30 grams of protein per meal. Don't keep scooping tablespoons of whey protein.

∆ It's also important not to add too little protein. This power boosting snack (or meal substitute) should have some protein.

∆ With adding too much dry ingredients, like the whey protein powder, you'll make a sludge not a smoothie.

∆ Don't add canned fruit to a smoothie. It's not only nutritionally inferior but is generally packed in syrup.

∆ Don't add fruit juices. Even juices labeled 100% juice are loaded with sugar, as much as soda pop.

∆ Add a little cinnamon and/or ginger. These naturally help to reduced inflammation, which might be needed after a workout.

∆ Milk should be avoided in a smoothie. If wanting milk, stick with plant based alternatives: almond milk is my choice. Adding dairy milk edges the smoothie closet to being unhealthy.

∆ Do not add ice cream to a smoothie. You're making a smoothie, not a milkshake. As with milk, you're spiking the calories and lowering quality.

∆ If you want a creamier texture (without adding milk or ice cream), add a little non-fat plain yogurt or cottage cheese.

∆ To assist the blending process, add liquids first, then powders, followed by chunks of fruit. Even a well blended smoothie can separate in time.

∆ Don't forget to add some unsaturated oils. Chia seeds, flax, walnuts, cashews, and almonds have polyunsaturated oils like Omega 3 and 6. This is another aspect allowing avocados to shine.

One of my favorites include: strawberries, blueberries, mango, spinach, almond milk, Greek yogurt, a little peanut butter, and Chia seeds.

Have fun making your own concoction.

 

[dr_bates]

Blueberry Topping (compote)

When selecting a topping, we often reach for chocolate or caramel. Sometimes there's pineapple or strawberry. I think one of the best, however, is blueberry.

Imagine this spread over ice cream, poured on top of pancakes (or French toast), and dribbled on cheesecake. A little can even complement yogurt. For something more savory, use it with brie. Yes, it can even top your meat.


1 lb. blueberries, fresh or frozen. (Frozen berries may need a longer cooking time.)
4 tbs sugar
Pinch of salt.
2 tbs lemon juice.
a little zest from the lemon.

*for even more flavor consider adding a little cinnamon or vanilla.


Wash and dry blueberries.
Add all ingredients to a sauce pan on med-heat for 5-6 minutes. Berries should be wilted and soft.
For a thick compete:
Using a slotted spoon, remove berries. Set aside.
Continue cooking liquid for an additional 2-3 minutes, until thickened (and reduced by half).
Add berries back to liquid. Stir.
Placing in serving jar.
Sauce will thicken as it cools.
For a portable compote:
Do not remove berries.
Reduce heat slightly to help prevent pan from boiling over.
Cook an additional 2-3 minutes.
Place in serving jar.

 

[dr_bates]

Pomegrante Glazed Salmon

Are you familiar with pomegranate molasses? You should be! This Middle Eastern sauce adds a fruity sour flavor to both savory and sweet recipes.

For the glaze:
1/4 cup pomegranate molasses.
2 tbs honey.
2 tbs soy sauce.
2 cloves garlic, finely minced.
1 tbs ginger, grated.
1 tsp lemon zest
Salt

For the salmon:
8 (6 oz) salmon fillets, skinless.
1/4 cup soy sauce.
2 tbs olive oil.
2 tbs honey.
4 cloves garlic, smashed.
2 tbs lemon juice.
2 tbs lime juice.
1 tbs ginger, grated.
1 tsp salt.
1/4 tsp pepper.

Garnish:
1/2 cup fresh pomegranate seeds.

Start with marinating the salmon.
In a bowl, combine lime and lemon juice, soy sauce, olive oil, honey, ginger, salt and pepper.
Coat salmon, refrigerate an hour, turning a few times.
Next start making the glaze.
Mix glaze ingredients together. Set. Aside.
Returning to the salmon, preheat broiler.
Set oven so rack that salmon will be 4" from broiler.
Place salmon on rimmed baking sheet.
Sprinkle with a little salt.
Brush half of the glaze over salmon.
Broil 3 minutes. (Salmon should be turn brown.)
Brush with remaining glaze.
Broil for an additional 3 minutes. (Salmon should be cooked through.)
Transfer to plate and garnish.

Enjoy.


* Pomegrantes are very nutritious; however, for those taking certain organ transplant medication, it should be avoided.

 

[dr_bates]

Carrot-Beet Cake

When we indulge in a carrot cake, excuses can be made regarding the nutrition of this vegetable. Beets are loaded with lots good things, too. They compliment each other, offering different things.

Perhaps you might think adding beets is crazy. Originally, however, red velvet cake wasn't dyed with food coloring. Beets made it vermilion.

For the cake:
1 cup carrot, grated.
1/2 cup beet, grated.
1 tbs lemon juice.
1/2 coconut oil.
3 large eggs.
2 cups flour.
1 cup sugar.
3/4 cup olive oil.
1/2 cup walnuts, finely chopped, lightly toasted.
3/4 cup golden raisins.
1 tsp cinnamon.
1/4 tsp nutmeg.
6 tbs orange juice.
1 tsp vanilla.
2 tsp baking powder.
1/4 tsp salt.

Preheat oven to 350°.
Oil and flour 8" square cake pan.
Blend eggs, oil, and sugar together, making a yellow emulsion.
Mix in vanilla.
Sift together in a different bowl: flour, salt, cinnamon, nutmeg, and baking powder.
Add half dry mixture to wet mixture.
Mix, gently avoiding lumps.
Add lemon juice and mix well.
Coat nuts and raisin with 1-2 tbs of remaining dry mixture.
Fold in remaining dry mixture to wet-dry mixture.
Fold in carrots.
Fold in nuts.
Fold in beets.
Fold in raisins.
Transfer to baking pan and bake for 30 minutes. Toothpick will come out clean when done.
Remove from oven. Cool for at fifteen minutes.
Invert in wire rack, cool completely.

For the frosting:
8 oz cream cheese, softened.
1/2 cup butter
2 cups confectioners sugar.
1 tsp vanilla.

Best cheese until smooth.
Add butter.
Mix until well combined and smooth.
Blend in sugar and vanilla.
Frost when cake is completely cooled.

Garnish with a light sprinkling of cinnamon.

 

[Lilithsuccubus89]

omg thanks for always granting my requests! luvyah doc

 

[dr_bates]

Korean style Steak

When people speak of barbequing, this pops first to my mind. Granted, it's not the traditional flavors of the southwest. But it is a worthy addition to your list of options.


For the marinade:
4 cloves garlic, smashed.
3 tbs sesame seeds.
1/4 cup sesame seed oil.
1/4 cup brown sugar.
1/4 cup soy sauce.
1 cup rootbeer.

For marinade reduction:
2 tsp cornstarch.

Steak:
2 lb flank steak.

Garnish:
Parsley, sesame seeds, and/or chopped green onions.

Cut steak into strips.
Mix all marinate ingredients together.
In a bowl or large freezer bags, pour marinate over steak.
Seal and refrigerate at least 6 hours.
Sliced steak can be put in a skewer to make a shish kabob.
Grill 2 minutes on each side on med-high heat.
Plate.
Incorporate cornstarch to unused marinade.
Bring unused marinade to a boil.
Reduce for about 15 minutes.
Pour over steak.
Garnish.

 

[dr_bates]

Banana Cake

When you have overripe bananas, it time to do some baking!

For the cake:
3 cups flour.
2 cups banana, ripe and mashed.
1 & 1/2 tsp vanilla.
3 large eggs, room temperature.
1/2 cup granulated sugar.
1 cup brown sugar.
3/4 cup butter.
1 & 1/4 cup buttermilk, room temperature.
1 tsp baking powder.
1 tsp baking soda.
1 tsp cinnamon.
1/2 tsp salt.
1 cup walnuts, chopped (optional).

For the frosting:
2 cups powdered sugar.
8 oz cream cheese, soften.
1/2 cup butter.
1 tsp vanilla.

Cake:
Preheat oven to 350°.
Spray 9x13" baking pan with cooking spray, set aside.
Cream together butter, brown sugar, & granulated sugar.
Mix in eggs one at a time.
Mix in bananas and vanilla.
In a separate bowl whisk together flour, baking powder, soda, cinnamon, and salt.
To avoid over mixing, mix in dry and buttermilk in alternation. One third dry, then 1/2 buttermilk, then one third dry, then 1/2 buttermilk, then one third dry.
Gently stir in walnuts (optional).
Pour mixture into baking pan. Level off.
Bake 40-45 minutes, until toothpick comes out clean.
Remove & cool completely.

Frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, combine until mixed well.
Spread frosting evenly over cooled cake.
Garnish with chopped walnuts (optional).

 

[dr_bates]

Pork with Blackberry Sauce

On the Brady Bunch, Peter talked about pork chops and apple sauce. It is actually a common combination. Blackberries, in my opinion, surpass apples in this regard.


For the sauce:
2 tbs olive oil.
1 tbs balsamic vinegar.
2 tbs water.
1/3 cup red onion, chopped.
6 oz blackberries.
1/4 cup honey.

For the pork:
4 pork chops, 3/4-1" thick.
2-4 tbs olive oil.
2 tsp brown sugar.
1 tsp parsley.
1 tsp cilantro.
1 tsp salt.
1 tsp black pepper.

Garnish is you like with parsley or chopped green onions.

For the chops:
Mix together: brown sugar, parsley, cilantro, salt and pepper.
Blot pork chops dry.
Rub spices on both sides of chops.
Drizzle both sides with olive oi.
Set aside, while starting grill.
Light grill to high.
Brush grill clean.
Oil well with oil laden paper towel using tongs.
Arrange chops diagonally on grill.
Close lid and grill 2 minutes.
Give all chops a quarter turn.
Grill another 2 minutes.
If flare up occur, move chops to cooler rack.
With bottom fully browned, flip chops.
Grill chops as you did the bottom, cooking time will be about 4 minutes per side.
Transfer chops to platter.
Saute onions in olive oil for about 5 minutes. Onions will be translucent.
Add remaining ingredients.
Simmer 8-10 minutes.
Top chops with sauce & garnish.

 

[dr_bates]

Fortune Cookie
Though associated with Chinese dinners, they aren't Chinese. They can be a clever way to add a little fun to any parties or special dinner.

Premade cookies can be easily purchased; however, you can make the moment even more specialized by customizing your own.

Create your own humorous fortune. Perhaps you add your own proclamation of love.

1 cup flour.
3 egg whites.
3/4 granulated sugar.
1/2 cup butter, melted & cooled.
1/2 tsp vanilla.
4 tbs fruit juice.*
Food coloring (optional)

Garnishing option:
Dip in melted chocolate (dark, milk, or white)
then dip in sprinkles.

*Consider juice from strawberries, raspberries, blueberries, or pomegranates.

Fill out fortunes on paper.
Preheat oven to 350°.
Line a baking sheet with parchment paper.
Mix egg whites and sugar until frothy.
Add melted butter and vanilla. Blend in.
Add flour. Mix well.
Add fruit juice a little at a time until batter is thick and fluid. (If wanted add food coloring.)
Spoon 1 tbs of batter into two circles in the parchment paper. Using bake of a spoon, thin.
Since folding is tricking, limit it to two at a time.
Bake 5-7 minutes. Edged will be turning brown.
Place fortune in center.
Fold in half, then in half again, forming classic shape. It can take a few attempts to get nice results.
Cool in a muffin pan to help retain shape.

When completely cooled you could dip in chocolate.

 

[Lilithsuccubus89]

omg!!! I love this!!

 

[dr_bates]

Maple-Cider Glazed Ham

Today ham is commonly associated with pineapple. There was a time pineapples were scarce, having to be shipped in from far away tropical regions. Each pineapple would be terribly expensive; in today's dollars one could have went for several thousand dollars. It quickly became an elitist status.

You can continue using pineapple. There are, of course, other options like glazing with blueberry sauce or pomegranates. Here we're using maple syrup and cider. It has more traditional flavors of Thanksgiving.

9-10 lb ham.

2 cups cider.
1 cup apple cider vinegar.
3/4 cup maple syrup.
1/2 cup apple jam (or seedless raspberry jello or cherry jam).
2 tbs brown sugar.
1 tsp ginger
1 tbs cinnamon.
1 tbs nutmeg.
1 tbs cloves.
1 tsp Dijon mustard.
2 tbs butter


Start baking your ham by following package instructions.
In a sauce pan combine: cider, vinegar, syrup, jam, sugar, ginger, cinnamon, nutmeg, and cloves.
Boil for 15-20 minutes. Stir. Ensure it doesn't boil over.
Mixture will reduce to about a cup.
Remove from heat.
Stir in butter and mustard.
With ham only requiring roughly another 30 minutes of cooking (internal temperature should be 110-120°), start basting ham.
Glaze about 8 times over the next 30 minutes.
Collect unused glaze to serve over meat.
Ham should reach 140° before serving.

 

[dr_bates]

Grilled Watermelon

Unless you're a vegetarian, when grilling you're not going to forget the meat. It's good for people to remembering vegetables too; however, fruit is normally overlooked.

When having picnics many people include slices of fresh watermelon. Most never consider grilling this summer treat and that is quite unfortunate.

1 seedless watermelon.
Feta cheese.
Balsamic vinegar, thick.
Olive oil.
Salt.

* Quantity will depend on size of melon.


Cut melon into wedges, shaped based on your preference.
You can leave the rid on or take it off.
Heat grill, med-high.
Brush grated lightly with olive oil. If using cast iron, consider grape seed oil.
Grill melon wedges until there's grill marks on both sides.
Platter.
Season with salt.
Drizzle vinegar and oil lightly on wedges.
Top with a little feta.
If you have basil, add some of that too.