My love for watermelon isn’t bound by one season. Any time of the year that watermelon is available, I’ll eat it. My love of this pink and green melon started at an early age. At Thanksgiving and Christmas, my Granny (Marjorie) will always bring a fruit salad for our family meal. She knows how much I like watermelon, so she will scour the grocery store to find some in season. My siblings know that if they want watermelon in their serving, they need to serve themselves before I pick out all the watermelon pieces. In college, I discovered a new way to consume my favorite summer food. Creating a small whole in the melon’s surface and adding an inverted liquor bottle turns a the watermelon into a cocktail and a food I have to slow down while eating. I still love watermelon and this summer I plan on eating as much watermelon as I can! After seeing palates of watermelon at the grocery store, I was inspired to paint a photography background inspired by the green exterior and beautiful pink interior of this summer treat.
Thanks to Sally, I have a new way to enjoy my favorite summer fruit. Bite sized pieces of watermelon and peaches are marinated sweet and tangy Lemon Allspice Marinade. The salad is served with the marinated fruit, crumbled feta, and pistachios. It is perfect for tailgating, back yard entertaining, or any other summer meal where watermelon lovers will be dining. If I’m eating this salad with you, be careful, I will pick all the watermelon out of the bowl. Continue Reading
To celebrate strawberry season, we decided to make a classic comfort food that highlights the berry’s juicy and sweet nature. Strawberry Shortcakes are an iconic dessert. With just three elements to it they are fairly straight and to the point. When you have ripe berries at the peak of their season, straightforward is what you need! Shortcake, a ripe berry filling, and a bowl of fluffy home made whipped cream are the makings of a great dessert.
Are you looking for something new to try at your backyard barbecue or tailgate?
Have you ever considered eggplant?
This Grilled Eggplant Parmesan Sandwich packs the delicious flavors of eggplant Parmesan and delivers them in a portable sandwich that is perfect for summer entertaining. The eggplant slices can be grilled outdoors or inside on a grill pan. The tender eggplant is sandwiched between a creamy Ricotta spread, tomato sauce, fresh basil, Provolone cheese, and two buttery pieces of Italian bread.
We have worked with The Go Bold With Butter Blog to develop this recipe and you can see full recipe over on their site. Here is a link to the Grilled Eggplant Parmesan Sandwich.
How will your celebrate Father’s Day this year? Will you walk 18 with your dad? Spend the day boating on the lake? Go for a hike in the mountains? Maybe it will be a day of relaxing and watching the last round of the U.S. Open! Regardless of what activities you have planned for Sunday, you must start the day with something to eat! These Texas Size Blueberry Honey Streusel Muffins are the perfect meal for a Dad on the go, or who wants to relax with the paper in their favorite chair. Their larger Texas size makes a muffin that will fill any dad’s appetite.
Makes 12 Texas Sized Muffins
special equipment (2) 6 cup Texas Muffin Pans
3 cups all purpose flour
2 1/2 cups fresh Blueberries
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
11 Tablespoons melted unsalted butter
2 Tablespoons honey (we used wildflower)
1 Tablespoon vanilla extract
1 cup all purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
5 Tablespoons melted unsalted butter
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees. Spray the muffin pans with nonstick cooking spray, if desired. Line the pans with 12 paper muffin cups. Set pans aside. Make the streusel topping. In a small bowl, add the flour, sugar and salt. Stir to blend. Add the honey and vanilla to the melted butter. Stir to blend. Pour the butter mixture over the flour mixture. Stir streusel with a spoon to mix. Streusel will resemble a thick paste. Set streusel mixture aside.
2.In a large bowl, add the flour, blueberries, sugar, baking powder and salt. Toss ingredients with a spoon until they are well blended. Set bowl aside. In a small bowl, add the milk, melted butter, eggs, honey and vanilla extract. Stir until well mixed. Pour the egg and milk mixture over the blueberry flour mixture. Stir the mixture until a batter just forms. Lumps in the batter are okay. Fill the 12 prepared muffin cups with the batter. Using a fork, fluff the streusel mixture until is breaks apart into pea sized clusters. Top each of the muffins with the streusel mixture. Put the muffin pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and continue baking for 20 to 25 minutes or until the muffins are done. Cool muffins in the pan. Serve.
These Buttery Brioche rolls are the perfect roll for a summer slider. Here are a few different ways that you can enjoy a Buttery Brioche slider this summer. If you are grilling, these rolls are great with grilled pork tenderloin or with a slider sized burger patty. Taking a picnic on the road? Try filling these buttery brioche rolls with chicken or shrimp salad. If you are camping, you can make burgers the dinner and then finish off the remaining rolls with a fried egg sandwich before packing up your campsite to head home. A roll with this kind of versatility is something that you can enjoy all summer long!
Welcome to May! If you plan on enjoying those May flowers brought by April showers, I suggest you take your food outdoors. How about a picnic? This Pesto Bacon Chicken Salad is a dish that is great for picnicking. Pack a container of the salad in your cooler. Add a container of sliced tomatoes and a small bag of fresh basil leaves. All you have to do is bring a loaf of bread and you have the ingredients for a delicious and filling Pesto Bacon Chicken Salad Sandwich. If you are more interested in a snack size portion at your picnic, bring a sleeve of your favorite cracker to accompany your container of chicken salad. Once at your destination, you can spread the beautiful pale green salad onto your cracker. If crackers are too much, there is nothing wrong with just grabbing a spoon and eating the salad straight from the bowl. Regardless of how you accompany it, this Pesto Bacon Chicken Salad makes a perfect spring meal!
Pesto Bacon Chicken Salad
8 cups chopped cooked chicken breast
2/3 cup Basil Arugula Walnut Pesto**
1/3 cup finely chopped poblano peppers
1/3 cup finely chopped vidalia onions
2 Tablespoon lemon juice
1/2 teaspoon lemon grated lemon zest
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon coarse grind black pepper
1. In a large bowl add the chicken, bacon, mayonnaise, pesto, peppers and onions. Stir well to blend.
2. Add the lemon juice, lemon zest, Tabasco, salt and pepper. Stir well to blend. Cover the chicken salad with plastic wrap and chill for at least 30 minutes to allow the flavors to blend. Serve over lettuce or as a sandwich.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis