SAINT PATRICK’S DAY RECIPE: SUPER GREEN DETOX SMOOTHIE

March 17th, 2016 by The Watermelon Guy

Top o’ the mornin’ to ya! That was my less-than-impressive Irish accent in honor of St. Patrick’s Day. March 17 is a day draped in green (including the beer), that honors the “Apostle of Ireland,” Saint Patrick, who is highly revered in Irish culture.

On that day, you might choose to put down that green beer and swap it for a nice, tall glass of this Super Green Detox Smoothie. (Want to take this drink to the next level? Hollow out your mini watermelon and make it into a smoothie bowl!)

What makes this smoothie so incredibly healthy is the combination of greens and a popular Korean chili paste called Gochujang. This savory and spicy Korean condiment is packed with a number of vitamins and minerals including vitamin A, C and carotene. It’s the perfect way to go green in the St. Patty’s Day spirit.

SUPER GREEN DETOX SMOOTHIE 

Image courtesy of watermelon.org

Image courtesy of watermelon.org

INGREDIENTS

3 cups watermelon cubes

¼ cup parsley

2 cups packed kale

2 teaspoons green tea powder

2 teaspoons gochujang paste (optional)

3 tablespoons pineapple juice concentrate

6 limes (juice from the fresh squeezed limes)

½ peeled and pitted avocado

DIRECTIONS

Place all ingredients in a blender, such as a Vitamix, with watermelon on the bottom. Start blending slowly until the watermelon is liquefied, then increase speed. Blend for one to two minutes.

NUTRITION

Serving size: 1 medium cup

Calories per serving: 160

Fat per serving: 5.5g

Saturated fat per serving: 1g

Fiber per serving: 4.6g

Protein per serving: 8% of daily serving

Carbs per serving: 61% of daily serving

UP NEXT: WOULD YOU BUY THIS $200 WATERMELON?

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RECIPE: STACKED JICAMA CHICKEN SALAD

February 22nd, 2016 by The Watermelon Guy

With all my talk about a New Year’s resolution, I inspired my wife to start her own resolution for 2016. Although hers isn’t nearly as extreme as mine (she wants to get healthier, just like I do), I’ve pledged to help her stick to her goal all year long, starting with this healthy and delicious recipe for Stacked Jicama Chicken Salad.

And, by the way, this recipe is proof that eating healthy can also taste amazing. Don’t believe me? Go ahead and try this recipe. I did, and you can bet your last wedge I’ll be cooking it up a few more times in 2016.

If you’re not indigenous to Peru or Ecuador (I’m not, either), you may not be familiar with the jicama. Pronounced hee-ka-mah, this bean is common in subtropical, warm climates. It’s usually enjoyed in salads, fruit bars and soups. High in antioxidants and dietary fiber, the jicama is part of what makes this recipe so good and so nutritious.

STACKED JICAMA CHICKEN SALAD 2

INGREDIENTS

1 pound skinned, boned chicken breasts, shredded

1 cup instant brown rice

1/3 cup mayonnaise

¼ cup chutney

2 teaspoons curry

1/3 cup diced or sliced celery

2 tablespoons diced red onion

¼ cup raisins or craisins

2 2/3 cups thin strips of watermelon (no longer than 2 ½ inches)

1 cup thin strips of peeled jicama (no longer than 2 ½ inches, match-stick size)

4 tablespoons chopped cashews

1 handful shredded romaine lettuce

4 pint-sized, wide-mouth mason jars

INSTRUCTIONS

  1. Place chicken breasts in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until cooked through, approximately 15 minutes, depending on thickness of meat. Remove from water and let cool. Dice.
  2. Cook rice according to directions on box. Refrigerate to cool.
  3. In a medium bowl, blend mayonnaise, chutney and curry until thoroughly blended. Add chicken, celery, onion and raisins. Blend and refrigerate.
  4. Divide rice and chicken mixture into 4 equal batches. Starting with the rice, layer approximately ¼ cup of rice followed by 1/3 cup watermelon, ¼ cup jicama, 1/3 cup of chicken. Repeat and top with 1 tablespoon of chopped cashews and shredded romaine. Serve or screw a lid onto jar and refrigerate.

UP NEXT: MY NEW YEAR’S RESOLUTION UPDATE!

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FEATURED RECIPE: WATERMELON-GLAZED SWEET POTATOES

December 4th, 2015 by The Watermelon Guy

I know I’m not the only one who tries not to overstuff myself at holiday get-togethers but inevitably does. I just can’t help myself. By the time that I get all that tasty, gravy-smothered goodness on one plate, I’m already thinking about what I’ll feast on the second time around, and I just can’t say no when my Great Aunt Joyce offers a slice of pie or two…or three.

Eating healthy during the holiday season IS possible, and I’m going to prove it to you with this recipe for Watermelon Glazed Sweet Potatoes. With a boost of flavor, this recipe doesn’t skimp on the nutritional value; the orange-fleshed sweet potatoes are loaded with vitamin A and fiber while the watermelon provides lycopene, which is essential for healthy skin.

WATERMELON GLAZED SWEET POTATOES

INGREDIENTS1

1 bottle of cooking spray

1 cup watermelon juice

2 tablespoons butter

2 tablespoons brown sugar

1 ½ teaspoons rum extract

dash salt and pepper to taste

2 pounds orange-fleshed sweet potatoes

INSTRUCTIONS

Heat oven to 375 degrees. Spray a low-flat baking dish (11” x 8” is fine) with cooking spray. Set aside.

Bring watermelon juice to a gentle boil in a medium saucepan over medium heat until liquid is reduced to ½ cup. Remove from heat. Add butter and sugar and stir until melted and thoroughly blended. Add rum extract and salt and pepper to taste.

Wash and scrub sweet potatoes. Peel if desired, although not necessary. Cut into large fries, approximately 4” x 1”. Toss with watermelon glaze and pour into the baking dish. Bake for approximately 35 minutes or until softened, but still firm. Toss with glaze several times during the baking process. Remove from the oven. Toss again to coat potatoes with remaining glaze.

UP NEXT: THREE GIFTS FOR WATERMELON LOVERS

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RECIPE: WATERMELON GLAZED MEATBALLS

November 13th, 2015 by The Watermelon Guy

Here we are, just a few short weeks away from Thanksgiving. With the holiday quickly approaching, the heat is on in my household (at least I hope so – it’s freezing outside) to make this the best Turkey Day ever. This is the second year that we will be hosting Thanksgiving at our house, and my wife is excited to try incorporating watermelon into three different dishes, which I will be featuring here on the blog all month long!

No matter what she cooks, I know it will be delicious and I will have approximately two to three helpings throughout the day. With a recipe like this one for Watermelon Glazed Meatballs, I can’t imagine anyone would shy away from these.

WATERMELON GLAZED MEATBALLS

INGREDIENTS Boulder-Canyon-Canyon-Cut-Chips-Logo

2 tablespoons vegetable oil

24-36 frozen prepared mini meatballs

1 cup prepared barbecue sauce

1 cup watermelon puree*

INSTRUCTIONS

Heat the oil in a large heavy sauté pan over medium high heat or electric skillet set on 325°. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot.

*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well blended.

UP NEXT: THE STORY OF THE MODERN-DAY WATERMELON

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FEATURED RECIPE: WATERMELON PISTACHIO SUNDAE

October 27th, 2015 by The Watermelon Guy

I was outside, raking leaves in my front yard, the other day when it dawned on me that Halloween is only a week away! Although the air is brisk, and the days are shorter, I still can’t believe it’s autumn. It seems like only yesterday that I was basking in the warm summer sun, next to a tempting pool.

Who says summer has to end, anyway? I mean, the calendar may disagree, but who says we can’t pretend that it’s summer all year long? If you have a case of summer fever like I do, you should treat yourself to this Watermelon Pistachio Sundae. One bite, and it’s July all over again.

WATERMELON PISTACHIO SUNDAE 22

INGREDIENTS

6 scoops raspberry sorbet

1 cup marshmallow sauce

1 cup pistachios

1 lightly beaten egg white

2 tablespoons maple syrup

2 teaspoons brown sugar

¼ teaspoon salt

1 cup roasted, salted and shelled pistachios

INSTRUCTIONS

To candy pistachios, preheat oven to 300°F. In a medium mixing bowl, combine egg white, syrup, brown sugar and salt. Stir pistachios until evenly coated. Spread on foil-lined baking sheet, and bake 15-2o minutes, stirring once, until crisp and lightly browned. Cool. Break apart.

Arrange the watermelon in the bottoms of six sundae cups or martini glasses. Top with scoops of sorbet. Drizzle sauce over sorbet, and sprinkle candied pistachios over sundaes. Serve immediately.

REMEMBER: All comments left on the blog this month are entered to win our October prize — the watermelon welcome mat — so comment as often as you’d like!

UP NEXT: A RECAP OF THE MARINE CORP MARATHON

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RECIPE: WATERMELON BENEDICT

September 25th, 2015 by The Watermelon Guy

Lately, my wife has been on a kick to try new and interesting dishes to spice things up at the dinner table. She loves to cook, which is great, because I like to eat. Over the past two or three months, she’s even taken some inspiration from my New Year’s resolution and has featured watermelon in some really tasty ways.

Like this recipe for Watermelon Benedict. So simple, so easy, yet supremely delicious. My wife likes it because it’s a quick breakfast, and I like it because it uses watermelon. But don’t take my word for it. Go ahead and make it for yourself!

WATERMELON BENEDICT

INGREDIENTS 22

1 ½ cups low-fat granola of choice

1/3 cup honey at room temperature

4-6 circles seedless watermelon (3” round and ¾” thick)

4-6 slices peeled kiwi fruit (1/2” thick)

1 cup low or non-fat creamy lemon yogurt

2-3 purple grapes, halved, seeded for garnish

INSTRUCTIONS

Mix the granola with the honey by drizzling the honey evenly over the granola as you stir. On a serving plate, make 3-inch circles of granola in even thickness, dividing the granola/honey mixture evenly among the servings.

Top each of the granola circles with a watermelon slice, and place a slice of kiwi on each watermelon circle. Spoon the yogurt over the kiwi and watermelon as though it were hollandaise sauce on eggs benedict.

Top each watermelon benedict with a grape half, skin side up as a garnish reminiscent of the olive slice on eggs benedict.

REMEMBER: All comments left on the blog this month are entered to win our September prize — the watermelon pop-out cutter — so comment as often as you’d like! 

UP NEXT: Growing the World’s Largest Watermelon

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FACEBOOK HIGHLIGHTS: DO YOU SALT YOUR WATERMELON?

August 26th, 2015 by The Watermelon Guy

It’s been a busy month for me personally, but it’s also been busy for the folks at the National Watermelon Promotion Board. Their Facebook Page is proof of that. If you’re not already a fan of their page on Facebook, check them out today and click the “Like” button.

Here’s a glimpse at what the watermelon team has been up to on Facebook in August:
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We got groovy with a new recipe from famous chef and TV personality, Alton Brown! Check out his recipe for Watermelon Rind Pickles.

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Salt or no salt? We revisit the age-old question of whether to salt your watermelon. If you’re curious, or just love salting your melon, here are 5 recipes that may change the way you eat.

A rising super-fruit? When it comes to packing a punch of nutrition and taste, there’s nothing that comes close to watermelon. We explore what makes watermelon the “perfect food.”

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This month on the Watermelon Board Facebook page, we couldn’t get enough of the summertime fun. Who says summer has to end, anyway? Keep it going with these ways to eat watermelon all summer long.

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UP NEXT: Recipe for Green Tea Punch

DON’T FORGET TO CAST YOUR VOTE FOR THE “PEOPLE’S CHOICE” WINNER ON THE OFFICIAL 2015 WATERMELON CARVING CONTEST PAGE!

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NEW YEAR’S RESOLUTION UPDATE: CHEESECAKE WITH WATERMELON AND BLUEBERRY SAUCE

March 24th, 2015 by The Watermelon Guy

So far, in my New Year’s resolution to prepare more meals using watermelon, I’ve prepared a main course (sweet and sour watermelon chicken) and a soup (watermelon gazpacho). For my third watermelon dish, I’m whipping up something for my favorite course — dessert.

When I spotted this recipe for New York-style cheesecake with blueberry and watermelon sauce, I knew that it would be a perfect New Year’s resolution task. For one, I love cheesecake (maybe a little too much) and, second, I’ve never actually made a cheesecake, so this would be a great way to try something new.

Overall, the process was a lot easier than I thought it would be, and the blueberry and watermelon sauce was, in a word, AMAZING. Below are some pictures of how it all went down. If you’re interested in making your own New York-style cheesecake with blueberry and watermelon sauce, check out the recipe on the National Watermelon Promotion Board website.

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This recipe contains not one, not two, but THREE different fruits, which is always a good thing (especially when one of those fruits are watermelon). One thing you’ll notice about the recipe, is that it contains a lot of healthy shortcuts designed to make the cheesecake a little better for you. I like my cheesecakes a little more decadent, so I substituted low fat cream cheese for the fat free cream cheese and real eggs for the egg substitute.

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The key to a great cheesecake (in my “expert” opinion), is the crust. I like it to be thick and I like it to be rich and buttery. To do that with this cheesecake, I cut the 1/3 cup of graham cracker crumbs in the recipe and replaced it with TWO CUPS of crumbs. I also added half a stick of melted butter to the crumb mixture, which is a common ingredient in a cheesecake crust. The result was a rich, buttery, tasty quarter-inch crust you can really sink your teeth into.

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The star of this cheesecake is the watermelon sauce. No doubt about it. It’s sweet and tart (thanks to the addition of lemon juice) and thickened up nicely. This recipe makes a lot of sauce, so I saved my leftovers to use as a pancake topping this weekend. I’m already counting down the days.

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The recipe instructs you to bake your cheesecake in a water bath, which is common for cheesecake recipes. It helps the cheesecake to cook evenly and prevents the splitting you see on my cheesecake above. Mine split because I skipped the water bath step. You can do the water bath if you’d like, but I did some research, and as long as you don’t mind some splitting on top, you can skip it. And if you’re topping your cheesecake with cherries, blueberries or a delicious watermelon sauce, a little splitting won’t matter.

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My first cheesecake turned out a lot better than I thought it would, and I’ll definitely be making another cheesecake in the near future. Maybe something with a chocolate or caramel swirl. And watermelon sauce, of course. Can’t forget the watermelon sauce.

For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.

UP NEXT: A recipe that shows why I love Greek food   

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RECIPE: WATERMELON BENEDICT

January 23rd, 2015 by The Watermelon Guy

According to some folks, there aren’t many breakfast foods that are as easy and simply delicious as Eggs Benedict. Most people love the dish for the hollandaise sauce, which is a rich, creamy mixture of egg yolk and butter. I, on the other hand, am not a big fan of egg yolks, which is why I’ve always steered clear of eggs benedict when I’ve spotted it on a menu.

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Watermelon Benedict, on the other hand, is something I’d definitely try. Mainly because it uses lemon yogurt instead of egg yolks. And it uses watermelon. So, really, I have no reason NOT to love this breakfast!

WATERMELON BENEDICT

INGREDIENTS:

1-1/2 cups low-fat granola of choice
1/3 cup honey at room temperature
4-6 circles seedless watermelon (3” round and ¾” thick)
4-6 slices peeled kiwi fruit (1/2” thick)
1 cup low or non-fat creamy lemon yogurt
2-3 pieces purple grapes, halved, seeded, for garnish

INSTRUCTIONS:

Mix the granola with the honey by drizzling the honey evenly over the granola as you stir. On a serving plate, make 3-inch circles of granola in even thickness, dividing the granola/honey mixture evenly among the servings. Top each of the granola circles with a watermelon slice and place a slice of kiwi on each watermelon circle. Spoon the yogurt over the kiwi and watermelon as though it were hollandaise sauce on Eggs Benedict. Top each Watermelon Benedict with a grape half; skin side up as a garnish reminiscent of the olive slice on Eggs Benedict. Serves 4-6.

For more recipes using watermelon, check out the “Recipes” section
of the National Watermelon Promotion Board website.

UP NEXT: Six questions with a watermelon carver

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THANKSGIVING RECIPE: WATERMELON CHECKERS

November 5th, 2010 by The Watermelon Guy

Like last year, my plan this month is to feature a new recipe each Friday. The goal, of course, is to arm my fellow watermelon lovers with ideas for dishes to create on Thanksgiving (whether you’re a host or a guest). Today’s recipe is an appetizer, which is one of my favorite parts of the Turkey Day menu.

My in-laws make legendary Thanksgiving appetizers. So legendary, in fact, that I practically fill up on the apps before the meal is served. But I’m a trooper, and I manage to find my second wind in time for turkey, stuffing and mashed potatoes. If they served this appetizer, though, I’d probably polish off the entire thing and have to skip right to dessert.

WATERMELON CHECKERS

INGREDIENTS

  • Seedless watermelon
  • Your favorite cheese

DIRECTIONS

Cut equal size 1/2-inch-thick square shapes from watermelon and your favorite cheese. Arrange as a checkerboard on a serving tray. Cut small circles of the watermelon and cheese as the “checkers.” Enjoy, and try to resist the temptation to yell “King me!” every time you eat a piece from the last row.

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