So much watermelon, so little time...here's a fresh idea for you!
8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into thin rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted*
1 cup fresh arugula and/or baby spinach
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese
In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes). Just before serving add nuts and arugula/baby spinach to the mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally.
Hot summer days scream for slow cooker recipes...like this one!
6 boneless skinless chicken breast halves (4 oz each)
3/4 cup thawed lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water
Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken. cover and cook on low for 2-1/2 hours or until chicken is tender. Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes until thickened. Return chicken to the slow cooker; heat through.
It's a chicken salad and a potato salad and a green salad, all in one!! (Big recipe: 12 servings)
1-1/2 cups cubed red potatoes
1/4 cup finely choped onion
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 cup canola oil
2 packages hearts of romaine salad mix
4 cups cubed cooked chicken
1 cup chopped celery
16 bacon strips, cooked and crumbled
Cover potatoes with water in a saucepan. Bring to a boil. Reduce heat; cook uncovered 10-15 minutes or until tender. Drain; cool completely. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. Top servings with crumbled bacon!
Incorrect Guesses; shark attack, getting locked in the out house, rock climbing, too much sun, flu, snake bite, fall in the shower, choke on their tooth brush, texting while driving, shaving, getting out of bed, choking on breakfast, standing up too fast