Monthly Archives: June 2009

Melon salad

Melon Salad with Sweet Sesame Dressing
Recipe courtesy the Better Homes and Gardens Magazine and Grace A. Eckstorm (winner of the Melon Magic Category)

Makes 6 Servings

1/3 cup sugar
3 Tbsp champagne vinegar or white wine vinegar
1/2 tsp. salt
1/2 tsp. ground ginger
3 Tbsp. vegetable oil
3 Tbsp. Extra virgin olive oil
1 1/2 tsp. sesame seeds, toasted
1/2 tsp. toasted sesame oil
Dash cayenne pepper
Lettuce leaves
2 cups seedless watermelon, cut up
2 cups cantaloupe, cut up
2 cups honeydew, cut up
1 cup seedless English cucumber, sliced
Snipped fresh cilantro
Crisp cooked bacon, drained and crumbled (optional)

1. For sweet sesame dressing, in a small saucepan combine sugar, vinegar, salt and ginger. Stir over medium heat until the sugar is dissolved. Remove from heat and transfer to a medium bowl. In a thin steady stream, slowly add the vegetable oil and olive oil to the mixture whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper, set aside.
2. Line salad bowls or platter with lettuce, top with watermelon, cantaloupe, honeydew, and cucumber. Drizzle with some of the dressing (about 1/2 cup). Sprinkle with cilantro and bacon; pass the remaining dressing around the table.

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Posted by on June 23, 2009 in General Food


Peach Grilled Chicken

Sorry, no pics for this one right now… If you buy a Better Homes and Gardens magazine, there is a picture in there! Tomorrow we are doing Melon Salad with Sweet Sesame Dressing from the same issue! I will get pictures of it tonight because it looks like it will be pretty!

    Golden Grilled Chicken Thighs with Apricots

Makes 4 servings

1 lb. skinless, boneless chicken thighs
1/2 cup apricot (peach)nectar
6 Tbsp. apricot (peach) preserves
1/4 cup snipped fresh mint
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. sherry vinegar
1/2 tsp. Curry powder
1 clove garlic, minced
4 medium apricots (peaches), halved and pitted
2 green onions, chopped
1/4 cup chopped pistachios
1 Tbsp Dijon mustard
1/2 tsp. mustard seeds

1. Sprinkle chicken with salt and black pepper. Place in large resealable bag set in a shallow dish. For marinade, in bowl, combine half the nectar (1/4 cup), 2 Tbsp of the preserves, half the mint, 1 Tbsp. of the olive oil, the sherry vinegar, curry powder, and the garlic. Pour over the chicken and seal the bag. Turn the chicken to coat and refrigerate for 2-4 hours. (Marinate overnight if possible)

2. Remove the chicken from marinade and discard the marinade. Cook over medium heat turning once halfway through, for 12-15 minutes or until the chicken reaches an internal temperature of 180 degrees. Place the apricots (peaches) cut side down on the grill for the last five minutes of the chicken’s cooking time.

3. For sauce, in a bowl, combine the remaining nectar, preserves, mint, olive oil, the chopped green onions, pistachios, mustard and mustard seeds and 1/4 teaspoon salt. To serve, drizzle the chicken and apricots (peaches) with the sauce.

** We substituted peaches for apricots and this dish was amazing. We made the marinade and the sauce the night before we cooked it and it turned out fabulous. Highly recommended!
*The recipe came from the Better Homes and Gardens Magazine. It was made by a woman named Roxanne Chan from California and she won the Chicken on the Grill category for the magazine.

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Posted by on June 23, 2009 in General Food, Meals!


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