Roseboro, North Carolina, United States
Recipes
Watermelon Italian Ice
Watermelon Italian Ice
Watermelon Italian Ice
INGREDIENTS
- 4 cups chopped watermelon
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- mint leaves (optional)
INSTRUCTIONS
- Add all ingredients into a blender and blend until smooth. Pour into a shallow pan and place in freezer.
- When the liquid is almost frozen (about 1 ½ to 2 hours), remove from freezer, scoop into blender and gently blend or place in a large bowl and whip for about 1 to 2 minutes. Place in 4 serving bowls and return to the freezer for ½ hour or longer. Remove from freezer and let sit for 10 minutes, then serve (with a garnish of mint leaves if you like).
Watermelon BLT
Watermelon Italian Ice
Watermelon Italian Ice
INGREDIENTS
- 1 ⅔-inch-thick slice watermelon about the same size as the bread
- 2 thick slices of white, sourdough bread, toasted
- ¼ teaspoon pesto sauce
- 1 tablespoon mayonnaise
- 4 slices cooked crisp bacon
- 2 butter lettuce leaves
INSTRUCTIONS
- Mix the pesto and mayonnaise.
- Spread the pesto-mayo spread over 1 side of each slice of toast.
- On one slice of toast stack the watermelon, bacon and lettuce on top of pesto.
- Place the other slice of toast, pesto side down, on top of the lettuce.
- Cut in half and enjoy.
Watermelon Limeade
Watermelon Italian Ice
Watermelon Limeade
INGREDIENTS
- 6 cups cubed watermelon
- 1/2 cup lime juice
- 2-3 tablespoons agave, to taste
- Lime wedges and mint, for garnish (optional)
INSTRUCTIONS
- Blend all ingredients in a blender until smooth.
- Strain into a large pitcher filled with ice.
- Garnish with lime wedges and mint (optional).
Watermelon Pizza
Watermelon Rosé Sangria
Watermelon Limeade
INGREDIENTS
- 2 slices (1/2 inch thick each) of a miniature watermelon
- 1/4 cup fat-free cream cheese
- 1/4 cup orange-flavored low-fat Greek yogurt
- 4 teaspoons minced orange peel
- 1 teaspoon vanilla
- 1 kiwi peeled and sliced thin
- 1/2 pear peeled and diced
- 5 strawberries sliced
- 2 tablespoons dried tart cherries
INSTRUCTIONS
- In a small bowl, blend the cream cheese, yogurt, 2 teaspoons of the orange peel, and vanilla. Refrigerate to allow mixture to thicken.
- Either top each pizza slice with the cream cheese mixture, followed by the fruit, then sprinkle the remaining orange peel over the top. Or, cut the watermelon into slices first, then continue with the cream cheese spread, fruit, and orange peel.
Watermelon Rosé Sangria
Watermelon Rosé Sangria
Watermelon Rosé Sangria
INGREDIENTS
- 3 cups watermelon juice
- 1 bottle rosé wine
- 1.5 cups elderflower liqueur
- 1 cups fresh lemon juice
- 1/2 cup fresh lime juice
- 3 oz. orange juice
- 1.5 oz. simple syrup
INSTRUCTIONS
- Combine all of the ingredients in a large pitcher and stir well.
- Chill for at least one hour before serving and note that it’s best after twenty-four hours of “marination” in your refrigerator.
- When you’re ready to serve to your guests, add watermelon shapes or balls, orange wheels and lemon wheels to the pitcher and/or to each guest’s glass.
Watermelon Chicken
Watermelon Rosé Sangria
Watermelon Rosé Sangria
INGREDIENTS
FOR THE CHICKEN:
- 2 pounds chicken (breasts or thighs, skinless or skin on!)
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- Juice of 1 lime
FOR THE GLAZE:
- 2 cups diced seedless watermelon
- Juice of 1 lime
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 1 tablespoon honey
- ½ teaspoon salt
INSTRUCTIONS
- Combine chicken, olive oil, lime juice, red pepper flakes, cumin, and salt in a bowl or ziploc bag. Massage to coat the chicken. Allow to marinate for up to 1 hour.
- While the chicken is marinating, preheat a grill to medium-high heat and prepare the glaze.
- Combine all glaze ingredients in a blender and blend until smooth.
- Pour into a saucepan and bring to a boil over high heat. Reduce to medium heat and simmer until slightly thickened, about 5-7 minutes. It should be the consistency of maple syrup or melted honey. *The glaze can be made 2-3 days in advance and stored in the fridge.
- Place chicken on the preheated grill. Cover and cook for 5-7 minutes.
- Flip the chicken and brush generously with the glaze. Cover and cook for 2-3 minutes. Brush with more glaze, then continue cooking until the chicken is fully cooked and reaches 165 degrees, about 2-3 more minutes depending on size.
- Remove chicken from the grill and let sit for about 5 minutes before serving. Brush with additional glaze or serve extra on the side for dipping.
Click the link below for more watermelon food and drink recipes!