Sweet, Spicy Watermelon and Feta Salad

Y’all. This recipe will give your tastebuds a what for. It takes like three bites for them to realize what the heck is going on. It.is.awesome.

I adapted this recipe from a fellow Nashville blogger, Annakate. You can see her original recipe here, and I’ll give you my version with the changes, below.

Sweet, Spicy Watermelon Feta Salad
This recipe serves 3 – adjust accordingly.

1/4 cup hot chili sauce (I used sriracha)
1/4 cup rice vinegar
1 1/4 teaspoons honey
1/4 cup light tasting olive oil (regular would probably be fine, but I like light tasting for dressings)
3 ½ cups cubed seedless watermelon
1/3 cup feta cheese
Salt to taste
chopped fresh mint and basil

Combine chili sauce, rice vinegar and honey in a bowl and slowly mix in olive oil while you whisk. Right before you’re ready to serve, pour any liquid off watermelon and toss it in the bowl to combine with your chili mixture.

Plate, then top with crumbled feta cheese and fresh herbs. Sprinkle with salt.

Seriously y’all. This is really easy and it was the bomb as a summer side dish. Thanks so much to Annakate for the recipe! If you didn’t click on her recipe, she added tomatoes and didn’t use cheese. Those were the two big changes. Earlier in the summer I made a feta, watermelon and basil salad, so I couldn’t resist adding feta to this – and Rog doesn’t care for tomatoes, so this version of the recipe was born.

We served it alongside a stuffed chicken breast — like this recipe I posted recently. The only changes were I used sweet onion instead of purple and I used fresh rosemary and basil on the inside, since I had them. We baked it instead of grilling. Just as delicious.

Our temporary roommate who is staying with us this month while she does a medical rotation at Vandy brought me fresh rosemary, basil and mint from her mama’s garden. I was thrilled to use all of them in last night’s dinner!

Nom nom.

Then, I practiced my gymnastics routine and went to bed.


Feta, Rosemary and Onion Stuffed Chicken Breasts

I get so bored with chicken and just can’t hardly stomach a plain old baked chicken breast. But we have a huge bag of frozen chicken from Costco, and it must be eaten. So, last night I whipped up this little recipe on the fly and it was pretty dang good. Feast your eyes and bellies on this:

Feta, Rosemary and Onion Stuffed Chicken Breasts
Serves 2

Two chicken breasts
¼ cup finely chopped purple onion
1/3 cup feta cheese
1 tsp minced garlic
1 tsp dried rosemary
1 tsp dried thyme
Seasoned Salt
Italian seasoning
Olive oil

Cut a little pocket in your chicken breasts. I sort of started butterflying them, but didn’t go all the way from end to end, so it made more of a pocket.

Mix onion, feta, garlic, rosemary and thyme together in a small bowl – drizzle with a little olive oil and stir together. The olive oil will help keep the chicken breast moist from the inside out.

Stuff mixture inside chicken breast.

Close up  — maybe seal with a toothpick or two if it’s stuffed full.

Drizzle the top of the chicken breasts with a little more olive oil and a dash of seasoned salt and Italian seasoning.

Grill until done – flipping once. Our grill was medium/high and took about 7 or 8 minutes per side.

You could also bake these – but we grilled them. I’d suggest baking at 375 in a glass baking dish for about 20 minutes depending on how big the chicken breasts are.



Salmon Burgers

Y’all — we hit some recipe solid gold last night.

I saw on my friend Lauren’s blog that she had posted a recipe for salmon burgers. Then something that almost never happens, happened. I realized I already had every ingredient to make them in my fridge. Whoa. Dinner plans were born.

So I whipped them up last night and they nearly killed me with satisfaction. They tasted like a sandwich you’d order at the Back Porch or other fine Destin, FL establishment. They were fresh, crunchy, moist (I hate the word, but it must be used), delicious, not too fishy, healthier than your average burger and just so dang good.

This recipe seems to has transformed from several different peeps — but originated first with Paula Deen. My friend Lauren posted it from Annie’s Eats. So, I’ll give you my version, because I made a few slight adjustments. But props to Annie’s Eats for coming up with this cilantro mayo. Holy moly.

Salmon Burgers with Cilantro Mayo

1/4 cup green bell pepper, diced
1/4 cup sweet onion, diced
8-10 tbsp. panko bread crumbs (depending on how wet your mixture is, you may need to do closer to 10 tbsp to get it to stick!)
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1.5 tsp Italian Seasoning

For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of ground red pepper or cayenne — whatever you have on hand.
Dash of salt and pepper
Squeeze of lemon juice

For serving:
Burger buns
Green lettuce
Sliced red onion
Sliced tomatoes
Or whatever toppings your heart desires

In a medium mixing bowl, combine the diced bell pepper, onion, panko, garlic, italian seasoning and salmon. Stir to comine.  In a small bowl combine the egg white, soy sauce, lemon juice and salt.  Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated.  Form the mixture into equal patties. (this made two big patties, for me).

To make the cilantro mayo, combine all the ingredients in the bowl of a food processor.  Process until well combined and smooth.

Put some alumiumn foil (lightly sprayed with PAM or greased with olive oil) down on preheated the grill (the burgers felt like they’d fall into the grill without some support). Put the burgers on the foil. Cook on high for about two minutes. This gave mine a nice sear. Then, cook with mostly indirect heat (side burners on high, mid-burners on low, for example — and your patties over the middle, low burners) for about 5 or 6 minutes each side.

Put a little butter on your buns (yep, I said it) and place them on the grill to toast. Devour with your favorite burger toppings and LOTS of that cilantro mayo!

We had ours with black beans topped with cheese, sour cream and purple onion. Nom noms.


Spicy Honey Ginger Baked Tilapia

Don’t you love these crazy long names of recipes when I make them up? I’m kind of impressed that I’ve “made up” a couple of recipes lately. I used to think I could never do that — but lately if I try something that I like I think, “I wonder what would happen if I added…”

That’s kind of how this tilapia was born last night. (Well, actually it was probably born in a dirty tilapia farm in Chile, but let’s not think about that too much).

Here you go:

Spicy Honey Ginger Baked Tilapia: (serves 2)
Ingredients –
2 tilapia filets (we actually used three, because ours were small — so we ate 1.5 each. But normally 2 would do it).
2 garlic cloves, minced
1/2 tsp fresh grated ginger
1/4 cup white wine
2 TBS soy sauce
1 TBS honey
1/2 tsp red pepper flakes (less if you don’t like the heat)
Squeeze of lime
Three chives/green onions

(Everything minus the lime, chives and fish)


Directions —
Preheat oven to 400.
While oven preheats, mix ginger, garlic, wine, soy sauce, red pepper flakes and honey in a small bowl. Stir together well.
Put fish in a plastic baggie and pour mixture over fish. Let marinate for about 10 minutes in the fridge. (Fish doesn’t take long to marinate — much longer and the soy will begin to break it down.
Remove fish from marinade and put in glass baking dish.
I poured a little of the marinade over the fish, but not all of it. I didn’t want it swimming in it (pun intended).
Discard leftover marinade.
Squeeze a little lime on top of each piece of fish.
Bake at 400 degrees for 15 minutes or until fish is flaky and the doneness that you like.
Top fish with chopped chives to taste.

Enjoy! We had ours with our favorite side dish as of late — black beans simmered on the stovetop with some onion (purple if we have it), then topped with a little shredded cheese, more fresh onion, a dollop of sour cream and a few dashes of Frank’s Red Hot Sauce.