Savory Melon Recipes

I absolutely love pairing things that are unexpected. Melon is a summertime staple that may be more versatile than you might think. It’s not just for being in a fruit cup.

Salads are a given, but have you ever thought to incorporate melon into seafood dishes? Or on bruschetta with salty feta cheese? Melon and most cheeses definitely go hand in hand. Melon also does a fantastic job of being a rock star in fresh summer salsa, paired with grilled fish or shrimp…

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I could go on and on, but you need to see for yourself! I’ve a compiled an amazing roundup of delicious, not to mention unique, seasonal dishes.

1. Bacon, Cantaloupe, & Arugula Salad – The Frugal Foodie Mama

This salad is full of tasty cantaloupe, peppery arugula, and salty bacon!All tossed together and then drizzled with a homemade bacon balsamic dressing that looks DELISH!

2. Feta Almond Watermelon Salad – Call Me PMc

This one is perfect for summer suppers and laid-back entertaining! Perfectly refreshing and light, this savory melon disch hits all the right notes!

3. Melon, Fig, and Prosciutto Salad – My Kitchen Love

This Melon, Fig, and Prosciutto Salad is a fresh Italian recipe that is sure to brighten your summer menu!

4.Watermelon Jalapeno Bruschetta – Dixie Chik Cooks

In season watermelon and heirloom tomatoes, fresh thyme, jalapenos combined with ricotta and feta cheeses on toasted bread… Heaven!

5. Watermelon Salad with Cucumber, Feta and Mint – My Kitchen Love

Quick, easy and delicious! This recipe takes just 6 simple ingredients and 10 minutes! You won’t want to miss this one!

6. Cantaloupe Prosciutto Mozzarella Salad Recipe – Anns Entitled Life

This Cantaloupe Prosciutto Mozzarella Salad is sweet, salty and delicious! It is a perfect lunch dish, side dish or dinner in a hurry, and takes just 15 minutes!

7. Tilapia Sliders with Watermelon Salsa – Dixie Chik Cooks

This watermelon salsa is sweet, just slightly spicy, but most of all very fresh! And the perfect toping to these tilapia sliders!

8. Watermelon Goat Cheese Salad – My Suburban Kitchen

Sweet, savory and a little bit peppery, this is a summer sald you’re going to LOVE!

9. Pan Seared Tuna Steak with Gingered Melon – My Nourished Home

I love that this savory melon recipe includes a nice slice of tuna! The Gingerges Melon is the perfect fresh bite to accompany the perfect piece of fish too!

10. Watermelon Summer Salsa – Dixie Chik Cooks

The perfect flavors for celebrating summer… with a littke jalapeno kick of course!

11. Watermelon Brie Bites – My Suburban Kitchen

A savory way to use up any leftover watermelon! These are perfect one bite appetizers that will leave your guests asking for more!



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Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

One of my very favorite ways to eat seafood is by stuffing them in tortillas and making them tacos. There’s just so many damn things you can do with them.

Or, maybe it’s one of my favorite ways of eating tacos. Hhmmm. I’ll get back to you on that.
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These are amazing, and I know I always say that. But, it’s true. They taste amazing AF. The fish is so easy to make; y’all know how fast fish cooks. The slaw is simple to throw together, and the dressing brings it all together. I oven roasted fresh corn for these. I simply removed the silks, slathered them with mayonnaise (yes, don’t gasp), chopped cilantro and a little salt.

Please trust me here! It’s not gross at all.

Think of the mayo as butter here. All you do is slather the mayo combo on the corn, pull the husks back up and put them in a 425 degree oven for about 6 minutes each side. The result is a well seasoned, crisp ear of corn.

The slaw. Oh, my damn, this slaw. It’s made with some of my very favorite things…

Red cabbage, orange juice, some very good hot sauce, jalapenos, lime. Feel free to salt to your taste.

These tacos are a rainbow of fresh flavors. The corn, mixed with fresh pineapple, tomatoes, more cilantro. You would think that the fish gets lost in translation here, but trust me, it doesn’t.

I also added black beans. I love them, and they’re a good, hearty addition without being heavy. There’s also a couple of things I can never get enough of when it comes to my tacos; fresh cilantro and lime juice.

They’re absolute staples.

I love to eat tacos for breakfast. There’s nothing better than leftovers when you get up in the morning because you’re reminded of something badass you made the day before, and sometimes it’s even better.

Here’s your printable!

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw


    For the Slaw
  • 1/3 red cabbage head, shredded
  • 1/4 white onion, diced small
  • 1/4 cup pickled jalapenos, diced small
  • 3 tbsp Moore's Jalapeno Hot Sauce
  • 1/2 lime, juiced
  • 2 tbsp orange juice
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • 1 tbsp salt
  • For the Corn
  • 2 ears corn, with silks removed
  • 1/4 cup mayo
  • Cilantro, chopped
  • 1 tbsp sea salt
  • For the Feta Lime Crema
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/4 cup feta cheese, crumbled (I kinda smashed mine)
  • For the Tacos
  • 1 lb. flounder
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 2 tbsp olive oil, divided in half
  • 1 1/2 cups black beans, canned, rinsed
  • 6 small flour tortillas
  • Other Ingredients
  • Fresh pineapple, diced
  • Tomatoes, diced
  • Cilantro, chopped
  • Limes


    For the Slaw
  • Combine all ingredients and refrigerate until ready to use.
  • For the Corn
  • Preheat oven to 425 degrees. Combine mayo through salt and slather it on corn; pull the husks up to cover the corn and bake for 6 minutes on each side.
  • Remove from oven and allow to cool for about 10 minutes.
  • Remove husks and scrape the corn off the cobs.
  • For the Feta Crema
  • Combine everything and refrigerate until ready to use.
  • Let's make Tacos!
  • In a large pan, preheat 1 tbsp oil over medium heat. Combine salt through 1 tbsp olive oil; brush on fish and add to pan.
  • Flip after 1-2 minutes and cook for another 3-5 minutes, until fish is flaky and done.
  • Remove from pan and roughly chop.
  • Heat remaining oil over medium high heat and add tortillas, browning on each side.
  • Take slaw and crema out of the fridge.
  • Build tacos by layering corn, beans, fish, slaw, pineapple, tomatoes, cilantro and limes.
  • Drizzle with feta crema.
  • Serve.

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Unkabobed Kafta

Familiar with Kafta? It’s a Middle Eastern lamb and beef dish that is typically served as kabobs.

I simply did not want to kabob these; I wanted to take the sticks out of the equation so I could play with them more than working around skewers. Don’t get me wrong – I do love kabobs.

Making them is half the fun.

Kafta is one of the most versatile little things – you can put it in pita bread with hummus and tabbouleh (one of my favorites), make it a burger, or just eat it by itself. I decided to serve mine over fragrant Jasmine rice, arugula and tzatziki. I LOVE tzatztiki –

I could literally eat a bowl of tabbouleh and tzatziki just alone.
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If you’ve never made Jasmine rice, it’s seriously a beautiful kitchen experience. The aroma is overwhelmingly fragrant.

The rice combined with peppery arugula and fresh tzaziki sauce is delicious AF. You could also just stick a little fork in them and dip them in whatever you want.

A squeeze of lemon, perhaps??

Yessss…that works too.

This is a dish that’s easy, delicious, and freezable! Throw several in a few freezer bags and pull them out to put together an easy dinner or lunch.

Ooohhh – crumble them and make nachos? Greek nachos – that would be fabulous. What comes to mind immediately is putting them over warmed pita chips, crumbled feta cheese, olives, onions, tomatoes and tzatziki. YES!! Kafta | Dixie Chik Cooks  This is filling without being over filling. They actually taste better the next day.

Here’s your printable –

Unkabobed Kafta

Unkabobed Kafta


  • 1/2 lb. ground lamb
  • 1/2 lb. ground Italian sausage
  • 1 tbsp almond flour
  • 1 egg
  • 1 tbsp Moore's original
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 cup green olives, chopped
  • 1/4 cup red onion, diced
  • 1 tsp allspice
  • 1 tbsp garlic, minced
  • 1/4 lemon, squeezed
  • 1 tsp pepper
  • Olive oil
  • Jasmine rice, cooked
  • Arugula, washed
  • Tzatziki sauce
  • 1/2 cup plain Greek yogurt, or sour cream
  • 1/2 cucumber, diced
  • 1/4 lemon, squeezed
  • 1 tsp dried dill
  • 1 tsp salt


  • Combine all ingredients except olive oil and refrigerate for 30 minutes.
  • Remove from fridge, roll into golf ball sized meatballs.
  • Bring a large saute pan over medium high heat and add about 3 tbsp olive oil; add meatballs and brown on both sides.
  • Reduce heat to medium low and add 2 tbsp water to steam; cover for 2 minutes.
  • Uncover and turn to brown evenly, remove when water has evaporated.
  • Tzatziki
  • Combine all ingredients.
  • Serve Kafta over rice, arugula and drizzled with tzaziki.

Unkabobed Kafta

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Jalapeno-Habanero Kumquat Jam

What was that you said?
kumquats You don’t know what a kumquat is?

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Well, neither did I until a few days ago. The sweet peeps at Melissa’s Produce sent me some and they’re cute, sweet little citrusy thingies – like a cross between a baby orange and tangarine, kinda sorta. AND OXO graciously sent me these GreenSavers to try and OMG I adore them! Check ’em out in my fridge below.
IMGP1881 Let me just tell you about these Greensavers. First of all, I put some cilantro in them the first day I got them. Fast forward three days later, when I would expect my cilantro to be soggy and nasty. Nope, perfectly green and perky and fragrant. I’m IMPRESSED.

So, here are the main reasons that fresh produce goes bad so quickly:

Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to over ripen and go bad.
Improper Airflow: When produce rests against the walls of containers, bags or crispers, moisture can build up and cause rotting.
Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.

The OXO GreenSavers are lifesavers (especially us foodies).

Ok, so back to the kumquats. Apparently, you can eat them whole, rind and all. I didn’t – but I may get brave very soon and tackle that. I decided I wanted to make jam, which I’ve never really done before, and naturally I had to heat it up. I made it with two peppers; jalapeno and habanero. It was really pretty simple. You basically deseed the little things, throw the seeds into some cheesecloth, tie them up and boil all of it with the peppers and refrigerate overnight. The next day boil all of that with sugar and…

 – Jalapeno Habanero Kumquat Jam.  IMG20 I put it on multigrain crackers with slices of sharp cheddar – it’s a spicy-sweet-salty-crunchy combo that’s off the charts. I mean….this is ridiculousness.
IMGP2670 Holy Lord. This stuff is amazing. I’m thinking I may try making a grilled cheese with Gruyere or Brie with it.
I love sweet/salty/spicy combinations.

Here’s your printable-
Adapted by Local Kitchen Blog

Jalapeno-Habanero Kumquat Jam


  • 1 lb kumquats
  • 5 cups water
  • 1 medium habanero pepper, stemmed, seeded and minced
  • 3 ½ cups sugar (regular white cane sugar)


  • Slice kumquats cross-wise into rings, popping out and reserving seeds as you go. Place seeds in a tea ball or cheesecloth bundle.
  • Add kumquats, water, seeds, and minced habanero to a medium stockpot. Bring to a boil over high heat, reduce heat to medium and boil, uncovered, for 15 minutes.
  • Transfer to a heat-safe bowl, cover, and refrigerate overnight.
  • Remove and discard seeds. Return fruit mixture to the preserving pot.
  • Bring to a boil over high heat. Add sugar, stirring until dissolved.
  • Return to a boil and continue to boil over high heat, stirring only as necessary to prevent sticking, until marmalade reaches the set point, about 15 – 20 minutes.
  • Ladle hot marmalade into hot jars to ¼-inch head space.
  • Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Once jars are out of the water bath and have cooled for approximately 30 minutes (still very warm to the touch) turn upside down and shake gently to distribute kumquat peel evenly through the jelly.
  • Return jars to upright position and allow to cool undisturbed overnight.

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Easy Graduation Celebration with Carvel®

Thank you I Love Ice Cream Cakes for sponsoring this post. Make I Love Ice Cream Cakes the centerpiece at your gathering and find an ice cream cake in a grocery store near you!

As a mom of two young adults, graduation celebration plans have been on my mind for quite some time. My son graduated first, and then my daughter two years later!

It’s certainly bittersweet.

I had great help from I Love Ice Cream Cakes. If you didn’t know, you can get yummy Ice Cream Cakes, including Carvel, right in your local grocery store thanks to our friends at I Love Ice Cream Cakes.

Their Ice Cream Cakes come in many different styles and sizes, including original Carvel®, Jon Donaire® and OREO®.

From family celebrations to gifts and just everyday deliciousness, there’s always a sweet reason to make people smile with an ice cream cake. I easily found my cakes at my local Publix, but here’s a quick link to find them near you.
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To easily put together a quiet graduation celebration at home, I like to make a couple of fun appetizers, add some fresh fruit to serve with our original Carvel® ice cream cake, and it was easy peasy.

Raspberry lemonade and fresh flowers from my rose bush rounded everything out!

For this occasion, I made my Cheesy Spinach Artichoke Dip – get the recipe here. You’ll notice the one below has added pecans. I like both versions!

You’ll be asked for this recipe many times.

The pub cheese is a version of a beer cheese I love to make – but refrigerated after being made instead of melted. Go here to get the recipe.

We served the Carvel Family Size Ice Cream Cake – Confetti Plain, which serves up to 18! This cake is made with layers of vanilla and chocolate ice cream with chocolate crunchies and fresh whipped frosting, and decorated with colorful confetti.

In partnership with I Love Ice Cream Cakes

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