Happy 4th of July y’all! This is one of my favorite holidays! I love any excuse to decorate the house all red, white, and blue including my food! This is our second 4th of July in our house and we are finally settled in so we decided to have a bbq to celebrate this 4th of July with friends and family.
I wanted to make a side dish that would for sure be a firecracker hit at dinner! This watermelon blueberry feta salad dish is refreshing, sweet, and tasty for a wonderful bbq side dish.
2 cups watermelon stars
1 cup blueberries rinsed
1/2 cup feta cheese crumbles
2 limes juiced (save 2 slices for garnish)
Mint leaves for garnish
First you start by slicing the watermelon in thin slices.
Lay each slice down 1 by 1 and use a star cookie cutter to cut watermelon out in the shape of a star. After all of the stars are cut set aside in large bowl.
Rinse blueberries and add to watermelon stars.
Next, squeeze limes over blueberry/watermelon mixture.
Slowly fold in feta cheese to fruit mixture. Be careful not to break watermelon stars.
Lastly garnish your fruit salad with a cut lime wedge and mint sprig!
I hope you all have a wonderful 4th of July and enjoy this delicious dish!
My mom is always trying new recipes to prep throughout the week. She made this one awhile back, and I was hesitant to try because I am not a fan of spice. I am such a wimp about it! I am constantly asking people if the salsa is super spicy, or just a little spicy. Whenever I get told, “Oh, it is just a little spicy,” I still usually always think it is waaayyy to spicy, so when my mom told me that these meatballs weren’t spicy, I was scared to try, but went for it and loved them!! I had to remake them for myself. :)These are great to make and freeze for the future, or to bring to a party. The best thing about these meatballs is that they are Whole30, so you can eat them guilt free!
1 lbs. ground chicken
1/4 onion finely chopped
1/2 C. mangoes chopped small
3 cloves of garlic minced
⅓ C. cilantro chopped
1 finely diced jalapeño* (feel free to add more for additional heat)
1/2 C. almond flour
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. ground black pepper
Preheat oven to 375*
Lightly grease a baking dishes (I needed two) with some olive oil to prevent sticking (I used olive oil cooking spray from Trader Joe’s)
Add all ingredients into a large bowl
4. Once combined, form into small balls
5. Arrange on a baking sheet and bake for about 25 minutes*
6. They should be golden brown on top and cooked through
*Mine didn’t really keep shape, but I was fine with it. My mom even smashed her meatballs into little patties. Another alternative is to grill the meatballs in a cast iron.
Since I had the day off today, I decided to cook up my favorite meal from a past HelloFresh meal. Find the original recipe here. I also love any chance I get to cook in my cast iron skillet. It has become my favorite pan. Thanks Mom and Dad!
HelloFresh has been a great addition every couple of weeks, it gives me a new recipe to try and it comes right to my door step. If I don’t like the recipes that are coming up, I simply skip that week.
I decided to try HelloFresh awhile back since I had a free box. I then purchased a Groupon to get a few more discounted boxes. They currently have a deal right now. Click the link to check it out!
These have been great on busy weeks when I don’t have time to go shopping. I also love that they send you exactly the right amount of ingredients, so no wasting of food, and I get leftovers for lunch the following day. Click the link to check out HelloFresh for yourself.
This recipe was originally made with shrimp, but I changed up things a bit and used chicken this time. I also seasoned my chicken with some homemade lemon pepper seasoning. This recipe does take about 55 minutes to cook, so make sure you have the time. Even though it takes awhile to cook it is so worth the wait!
8 oz of Chicken Stock
3 cloves of Garlic
Salt and Pepper
3/4 cup of Arborio Rice
1/4 oz of Thyme
1 slice of Chicken Breast
1/4 cup of Parmesan Cheese
1. Preheat the oven to 400 degrees. In a small pot, bring chicken stock and 2 cups of water to a simmer over low heat. Halve, peel, and finely dice onion. Cut zucchini into 1/2-inch cubes. Mince or grate garlic. Zest and halve lemon.
2. Make your chicken seasoning. Place pepper, lemon zest (save 1/2 tsp for later), salt, and garlic powder in a small container and mix. Rub 1/2 seasoning on each side of the chicken. Place the chicken into your pan to sear on each side. Remove and place into a pan for the oven.
3. Add olive oil to your lemon pepper seasoning. Pour over seared chicken. Add lemon slices and thyme leaves to the pan. Place in the oven for 20 minutes.
4. Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 20 minutes, tossing halfway through.
5. Wipe the cast iron skillet clean. Heat 1 TBSP butter in a large pan over medium heat. I used my cast iron skillet for this part and it worked out perfectly. Add onion and garlic. Cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add rice and toss until grains are translucent, 1-2 minutes. Add entire bunch of thyme to pan. Add desired amount of mushrooms.
6. Add stock to pan 1/2 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is nearly al dente, about 25 minutes. (This only took about 15 minutes before it was ready.)
7. While rice is cooking, remove chicken and zucchini from the oven. Cut the chicken into small pieces.
8. Remove thyme stems (some leaves will have fallen off). Stir in chicken and parmesan cheese. Stir in 1/2 tsp lemon zest and a squeeze of lemon. Season with salt and pepper.
9. Divide risotto into bowls and top with a mound of zucchini.