Tag: BonAppetitMag

It’s Watermelon Time!

We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.

Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:

Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt.  I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.

The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising.  I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.

Please let me know how you like, your successes and failures.  Enjoy!

Watermelon Sangria
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Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Watermelon Sangria
Print Recipe
Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Ingredients
Servings: 5 oz. glasses
Instructions
  1. Blend first watermelon until smooth and strain into a large pitcher.
  2. Pour in all alcohol and stir well. Add in all fruit and chill for at least 4 hours so all flavors meld. You can our a splash of sparkling water or wine over the of each glass when serving.
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Watermelon Guacamole
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Watermelon Guacamole
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Ingredients
Servings:
Instructions
  1. Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
  2. Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
  3. Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.
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Everything, Everything!

I remember when Everything Bagels first hit the scene. A New York bagel store employee was sweeping out the oven and instead of tossing the seeds and seasoning crumbs, he through them on top of a plain bagel. He thought he was being cute when he called it the “everything”.  They were amazing! All the bagel flavors you love were now in one bagel. Ahh, bliss! And if you toast them, forget it, HEAVEN! So imagine how excited I was when Trader Joes created Everything but the Bagel Seasoning. I love using this flavor blend and put it on, well, everything.

The blend is made up of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds and poppy seeds. Some of the great ways I’ve used this blend are: stir it into cream cheese, salad topping, stirred into scrambled eggs, a small shake on top of sour cream in soup or a baked potato.

My two favorite ways to use this blend are to stir about 1/4 cup into latke (potato pancake) batter right before frying them up. We like our latkes extra crispy and this seasoning brings out all the best flavors of the potato.  If you do this adjust your salt down, or even none. This seasoning has plenty of salt. The other great recipe is to use it as a chicken coating.

Chicken is the great blank canvas of food.  I mean it was just made for sauces and anything that adds flavor. The recipe below is simple and quick.  I make a dredge tray of seasoned flour, egg white and Everything but the Bagel seasoning.  You can use your own recipe for the seasoned flour. Remember to use little or no salt.

One other little tip. Some of you struggle on knowing when chicken is done when you bake it. The best way is to use a meat thermometer to 160°. However, 20 minutes per pound at preheated 325° oven is a great rule of thumb. You can cover the chicken foil half way through if it is getting too brown.

 

Everything Seasoned Chicken
Print Recipe
Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Everything Seasoned Chicken
Print Recipe
Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°. Combine flour and all spices, except Everything Bagel, together in a zipped plastic bag. Give it a good mix now and right before you use it. You don't want all the flavors to settle to the bottom.
  2. Set up your dredging station (I use shallow soup bowls). You want the first one to be the seasoned flour. The second should be your egg whites and the third is the Everything seasoning.
  3. I get my chicken good and dry with paper towels and then let it sit out about 20 minutes before starting the dredging process. I also keep one hand for dry and one for wet.
  4. Start with dipping chicken in flour. Give it an even coat and shake off excess so you don't have clumps. Then a quick dip in egg whites and let excess drip off, then right into the everything seasoning and into a butter baking dish.
  5. Into the preheated, hot oven and bake for 20 minutes per pound. You are probably at just about a pound with 4 chicken breasts so check at 20 minutes. It's okay to cut into one breast, if you don't have a thermometer. You want the juices to run clear.
  6. Serve with a green vegetable and rice or potato. Enjoy!
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