Cucumber Melon Salad

Another great fresh salad to cleanse your palate.  There are a few choices on the dressings.  My favorite is the mint and honey lime dressing, although I really like coconut A LOT.  If you are searching for a nice fresh fruity salad with a slight kick, well I suggest you try the ginger and honey lemon dressing.  It’s sweet yet spicy.  Once again, another simple fruit salad to enjoy on any day really.

Ingredients:

2 seedless cucumbers

1 seedless watermelon

1 honeydew

1 cantaloupe

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Dressing Choices:

Whisk ingredients until well blended and pour over the salad. Stir salad well so dressing covers all chopped pieces evenly. Let sit a few hours in the refrigerator to heighten the flavors.

Mint and honey lime Ginger and honey Lemon Coconut and lime
1 cup of honey

5 or 6 limes

½ cup of chopped fresh mint

An inch of ginger root juiced

4 or 5 lemons

¾ cups honey

½ cup of coconut cream

5 or 6 limes

½ cup of chopped fresh mint

Directions

  1. Rinse and skin the seedless cucumbers.
  2. Use a sharp knife and cutting board to slice and dice the cucumbers into bite size pieces (in the photos I left the skin on so you could see the difference in the honeydew and cucumber – I highly recommend skinning the cucumber.  It goes better with the rest of the fruit that way.).
  3. Place cut cucumber into a large dish that can be sealed tight.
  4. Using a large knife, slice and chop up the seedless watermelon, and add to the large dish.
  5. Cut the cantaloupe and honeydew in half.  Using a spoon scrape the seeds out.
  6. Slice and chop up the honeydew and cantaloupe (if you want it to look a bit more neat – use a melon ball and scoop out circles of each melon – it takes longer but looks great). Add both melon pieces to the large dish.
  7. Stir/mix the fruit and cucumber until well blended.

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8. Add your choice of fruit dressing a few hours before serving for best flavor.

I do receive compensation for any purchases on the item below.

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Thanks,

Katie

Caramelized Pear Scones

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me.  I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc.  The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind.  Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

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Directions:

1. Prep an area with a mat and pan with parchment paper.

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2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

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4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook.  Rarely stir the mixture until caramelized and pears begin to release their juices.

6. Sprinkle in the cinnamon and stir again.  Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

 

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter.  Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

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11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

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13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie

Cucumber Sandwiches

Honestly, I probably would just eat a cucumber sandwich the old fashioned way.  Who cares if there is crust or not on the bread.  This recipe is so tasty you could spread it on toast and grin after each bite.  Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty.  Don’t take my word for it; try it!

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Recipe:

1 large seedless cucumber (skinned and sliced thinly)

8 oz of Whipped Cream Cheese

1/3 cup Mayo

1 tsp lemon juice

1 tbsp dill weed

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter (room temp)

10-15 cherry tomatoes (sliced)

 

Instructions:

1.Set out the butter so that it softens (do this a few hours before beginning the recipe).

2.Wash the cucumber and cherry tomatoes.  Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.

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3.Slice the cherry tomatoes.  Set both vegetables to the side until later.

4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.

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5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.

6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.

7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.

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If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out.  Lay it over the sandwiches and seal them in an airtight container and place them in the frig.  They will stay moist for the following day.

 

 

 

Hope you enjoyed!

 

Katie

 

Egg Salad Sandwiches

A traditional but non-traditional take on the tearoom egg salad sandwich.  I took the traditional egg salad recipe and juiced it up a bit; literally, with some lemon juice and a few other ingredients.  I did use some mayo for the recipe but added another creamy filling to escalate the flavor.  Between cream cheese, cottage cheese and greek yogurt I truly enjoyed the yogurt flavored egg salad mixture the best.  It was the most flavorful and smooth out of all my taste tests.

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Recipe:

12 eggs (hard boiled and diced)

1/2 stick of butter (room temp)

1/2 cup celery (finely chopped)

1/3 cup mayo

3/4 cup greek yogurt (I used vanilla but you can use plain)

1 tsp lemon juice

1 tsp sugar

1 tsp mustard

1/4 tsp dill

1/4 tsp paprika

salt and pepper to liking

 

Instructions:

1.Preheat oven to 350 degrees. (Thank you www.thekitchn.com for the cool and easy trick!)

2.Place eggs into the muffin pan and bake in the oven for 30 minutes.

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3. Remove from oven and promptly place cooked eggs in an ice bath.  Let cool for 10-15 minutes before peeling.

5.Clean and chop celery, place to the side until step 7.

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6.Mix together butter, mayo and greek yogurt until well blended.

7.Add in mustard, celery and lemon juice.  Once stirred well add in sugar, dill, and paprika and stir again.

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8.Slice and dice the boiled eggs, then stir them into the flavorful mixture.

6.Use croissants or thinly sliced white bread.  If you use the sliced white bread, make sure to cut crusts off.

7.Spread the completed egg salad mixture onto the bread/croissant and sprinkle salt and pepper to taste/liking.

 

For those of you who do not like the sweeter tasting egg salad and you are more like my husband; replace the greek yogurt with 3/4 cups cottage cheese (that’s my next favorite).

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Try these flavors for yourself and let me know what you think.

Thanks,

Katie