Monthly Archives: July 2010

Watermelon and Feta Salad

I just had a wonderful variation
on fruit salad. Try this at your next summer bbq.

Half a watermelon, cut into 1 1/2 inch cubes
1/4 Cup olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
3 tablespoons of fresh mint, torn

In a large bowl, mix oil, lemon juice, salt, pepper and olives.
Stir in watermelon, feta and mint.
Refrigerate until ready to serve.

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Posted by on July 22, 2010 in Sides



Kansas Corn Dip

2 12 oz can’s of Mexicorn
1 Cup Sour Cream (light or fat free for the healthier version)
1 Cup Mayo (light or fat free for the healthier version)
1/8 tsp Sugar
2 Green Onions (chopped)
4 oz. Can Chopped Green Chilies
10 oz Cheddar Cheese (finely shredded)
3  Jalapenos (include the seeds and white membrane for a spicier dip)

Mix together and serve with corn tortilla chips.

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Posted by on July 17, 2010 in Uncategorized


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BBQ Sauce

1 cup of catsup
1 cup of water
2 T. Vinegar
2 T. Lea & Perrins (Worcestershire Sauce)
1/4 cup to 1/2 cup of brown sugar
1/4 t. of chili powder
1/4 t. celery seed
1/4 t. Red pepper flakes

Whisk together and bring ingredients to a boil over medium heat, then  reduce to low heat and simmer for 20 minutes.

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Posted by on July 17, 2010 in Sauces



Amazing Chicken Taco Recipe!

1 teaspoon canola oil
4 cloves of garlic minced
2 teaspoons of minced canned chipotle chiles in adobo sauce
3/4 cup chopped cilantro
1/2 cup orange juice
1 tablespoon Worcestershire sauce
4 chicken breasts
1 teaspoon yellow mustard
salt and pepper

  1. Heat 1 teaspoon of canola oil in a 12 inch skillet over medium heat.
  2. Add garlic and chipotle chiles, simmer until fragrant.
  3. Add 1/2 cup cilantro, orange juice and Worcestershire sauce. Nestle chicken in to pan, and bring sauce to a simmer.
  4. Reduce to medium-low heat, cover and cook for 12-15 minutes, turn the chicken halfway through.
  5. Remove the chicken, and return the heat to medium and simmer until reduced to a thick sauce.
  6. Meanwhile, shred the chicken with a fork.
  7. When sauce has reduced to about a 1/4 cup, off heat, add remaining 1/4 cup of cilantro, and teaspoon of yellow mustard. Mix well and then stir in the shredded chicken.


From Light & Healthy, 2010, pg. 72.

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Posted by on July 17, 2010 in Mexican Food