Grilled Watermelon with Fresh Herbs and Parmesan

Oh, friends… this dish tingled my tastebuds.

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

I spotted a picture of grilled watermelon on Pinterest, as featured by my friends over at PopSugar Fitness. Since making the decision to grill avocados a few months back, I’ve become a little more curious about grilling the unexpected.

This dish blew me away…  Who knew that so much flavor could develop in just 8 minutes on the grill??  It also gave me an opportunity to use my fresh basil that I’ve been growing and to use fresh mint for the first time.  The end product is one that I will definitely be making again before the season ends…

Grilled Watermelon with Fresh Herbs and Parmesan

Serves 2

INGREDIENTS

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

1/2 thick slice of watermelon, quartered

3/4 Tbsp. fresh basil, chiffonade-style

3/4 Tbsp. fresh mint, chopped

1/2 – 1 tsp. grated parmesan cheese

about 1/2 Tbsp. olive oil

salt

INSTRUCTIONS

1.  Preheat your grill to medium heat.

2.  Brush your watermelon on both sides with your favorite olive oil.  Note:  I used Kristos.

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

3.  Place watermelon on the grill and turn after 3-4 minutes, or once grill marks have been created.

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

4.  Remove from the grill to a cool plate.  Slice your herbs into ribbons.

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

5.  Sprinkle herbs onto the watermelon, and using a microplane grater, grate the parmesan lightly onto the fruit.

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

6.  Sprinkle lightly with salt, optional.  And, get ready to be wow’ed….

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

Grilled Watermelon with Fresh Herbs and Parmesan | No Thanks to Cake

Per 2 triangles of watermelon serving:

CAL 113; CARB 12g; FAT 7g; PROT 1g; FIB 1g; WW Points Plus: 3

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Cucumber Avocado Salsa and a {GIVEAWAY}

I got a HUGE shipment of chips last week from one of my favorite healthy chip companies!  And, they’re a Colorado company too!

Avocado Cucumber Salsa | No Thanks to Cake

OMG… don’t they look amazing??  My new friends at Snikiddy sent me their whole line of Eat Your Vegetable Chips.  These tasty chips are not only loaded with vegetables, but they also come in the most amazing flavors!  You can eat them without feeling guilty for having chips!!

My friends at Snikiddy are also giving you a chance to win some of your very own to try!  But before we give them away, let’s talk about how I served them.

With the 4th of July holiday upon us and having just got home from a trip, I was determined to incorporate the chips into my menu for the week.  First, I made my favorite taco salad, subbing the tortilla chips for Jalapeño Ranch flavored Eat Your Vegetables chips – - So good!!

Taco Salad with Eat your Vegetables Chips | No Thanks to Cake

And, on 4th of July, I decided to try a new dip, combining two of my favorites:  Avocado and Cucumber.  This was a HUGE hit with my friends Tiffany and Alex!

Avocado Cucumber Salsa | No Thanks to Cake

We loved this dip!  It was cool, fresh, and just perfect for a hot day.  I’ll definitely be making it again!

Avocado Cucumber Salsa

Adapted from What’s Cooking at Home

INGREDIENTS

Avocado Cucumber Salsa | No Thanks to Cake

2 ripe avocados, cut into small cubes
1 cucumber, peeled, seeded, and cut into small cubes
5 scallions, finely sliced
1 Tbsp. lime juice
2 Tbsp. sour cream
¼ cup prepared ranch dressing
1 tsp. chili powder
salt and pepper to taste

INSTRUCTIONS

1.  Cut the avocado into small cubes and toss with lime juice in a medium size mixing bowl to prevent avocado from turning brown.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

2.  Add cucumber and scallions.  Note:  Rather than dice my cucumbers, I just put them in the food processor.  Chopped in seconds!

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

3.  Mix in sour cream and ranch dressing.  Add chili powder.  Add salt and pepper to taste.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

4.  Refrigerate before serving.  Note:  Storing the avocado dip with the nut in it also helps to keep the avocado from turning brown!

Avocado Cucumber Salsa | No Thanks to Cake

5.  Serve with Snikiddy’s Eat Your Vegetables – Sea Salt chips and enjoy!!  Let’s get a closer look at it…

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Now that you’ve seen how I’ve been pairing my Eat Your Vegetables chips, it’s time for you to win a batch of your own to sample and create with!!

Eat Your Vegetables Chips Giveaway

Enter via the Rafflecopter below, and good luck!

a Rafflecopter giveaway

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Edamole

My favorite restaurant in Nashville closed its doors a few years ago now.  I remember that I’d always show up at Rumba, thirsty for their mojitos and hoping that their edamole had made a reappearance on the menu.  Sadly, on my last visit to the place, the edamole did not appear.

Ever since then, I’ve been trying to come up with just the right combinations to make this dish.  I’ve made it with too much avocado, edamame that was too crunchy, and then last week… I made it just right.

Just in time for the California Avocado recipe contest I was participating in.  It was a tough decision between the Grilled Avocado Caprese and this dish, but in the end, both recipes win.  I mean, take a look at this stuff…

Edamole | No Thanks to Cake

It has the perfect pairing of edamame and avocado.  Mixed with just the right aromatic ingredients, it is perfect on a pita chip.  Try this one…

Edamole

Inspired by Rumba Nashville

INGREDIENTS

Edamole | No Thanks to Cake

1 California Avocado, ripe

1 cup frozen edamame, shelled

½ cup diced red onion

¼ cup chopped cilantro

1 roma tomato, seeded and diced

2 tsp. garlic

1 Tbsp. fresh lime juice

INSTRUCTIONS

1.  Prepare your edamame per the package instructions until tender, not crunchy.  Note:  I cooked mine in the microwave with water.  Also important, the edamame must be soft.  Crunchy will not work.

Edamole | No Thanks to Cake

2.  Once the cooking process is completed, run cool water over the beans in a colander to cool them off and stop the cooking process.

Edamole | No Thanks to Cake

3.  Add edamame to a food processor.  Add avocado.  Pulse until combined.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

4.  Add cilantro, onion, garlic, and lime.  Pulse to combine.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

5.  Move the mixture to a bowl.  Add the tomatoes by hand.  Stir to combine.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

6.  Serve with pita chips and enjoy!!

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

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Sausage Stars

On Saturday night during game night, we had so much food (and wine!) for our little crowd.

Sausage Stars | No Thanks to Cake

I made the BLT Summer Rolls I shared on Tuesday, watermelon gazpacho, and the recipe that I’m sharing today.

Sausage Stars | No Thanks to Cake

Sausage Stars…  Wow, I was first introduced to these yummy treats at my very first job out of college.  Some of you who are reading this worked with me back then, and you too would get VERY excited when Lisa would bring a container of these in for potlucks.  They’re cheesy, and sausage-y, and just so good!  I haven’t ever served these to a crowd that didn’t love them (even the lightened up version I’m sharing today!)

Sausage Stars

From Lisa Riddle

Makes 48 appetizers

INGREDIENTS

1 lb. Jimmy Dean Reduced Fat Sausage

1 bag Mild Cheddar Cheese made with 2% milk (about 1 3/4 cups)

1 block of reduced fat Cream Cheese, room temperature

8 oz. light Sour Cream

1 pkg. Hidden Valley Ranch Dip mix

1 small can black olives, chopped (optional)

48 wonton wrappers

INSTRUCTIONS

1.  Preheat oven to 400 degrees.

2. Cook sausage in a saute pan until cooked through.

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

3.  Move sausage to a food processor to grind it up finely.

Sausage Stars | No Thanks to Cake

4.  In a large bowl, mix cream cheese, cheddar, sour cream, sausage, olives, and ranch mix with a hand mixer until combined.

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

Note:  You can prepare the filling ahead of time and store overnight.  I recommend cooking them right before you serve them.  So good when they’re warm!

Also, my sister-in-law Beth freezes the filling if she doesn’t need to use it all and has reported great results!  I froze half of the filling today to eat later this season.

5.  Spray a muffin tin with cooking spray and press one wonton wrapper into each round.

Sausage Stars | No Thanks to Cake

6.  Add a scoop of the mixture to the center of the wonton (about 2 Tbsp.)

Sausage Stars | No Thanks to Cake

7.  Bake for 10 minutes until wontons get crispy.  Allow to cool for a few minutes before digging in.  Enjoy!!

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

Sausage Stars | No Thanks to Cake

Per 1 wonton serving:

CAL 77; CARB 5g; FAT 4g; PROT 4g; FIB 0g; WW Points Plus: 2

 

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