Bacon Eggs and Asparagus Benedict

Bacon Eggs and Asparagus Benedict

There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item.

The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a hangover at the time.

He ordered some toast, crisp bacon, two pouched eggs, and a side of hollandaise sauce.

cookbook of the waldorf

Photo Credit: Chest of Books

A column in The New Yorker – Talk of the Town – had interviewed Mr. Benedict just before he died, in 1942.

During the interview he had made the claim that he had put the dish on the breakfast and luncheon menu of the Waldorf Hotel.

Mr. Benedict even claimed the Eggs Benedict recipe was published in the cookbook – Cookbook of the Waldorf  (author  Oscar Tschirky – printed 1896) because of him.

The second account is from 1967 when a claim was made by Edward P. Montgomery on behalf of commodore E.C. Benedict, as he wrote a letter to the New York Times, that included the recipe.

In the letter he claims to have received the recipe from his uncle, a friend of the commodore.

Variations of Eggs Benedict

There have been several different ways to make Eggs Benedict since its appearance to the culinary world. Most of us know it is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce (see our recipe here of Eggs Benedict with Hollendaise Sauce).

There are ten variations to date, and they include:

  • Eggs Blackstone – made with  streaky bacon and slices of tomatoes are added
  • Eggs Blanchard – Béchamel suace is used in place of the Hollandaise
  • Eggs Florentine – made with spinach in place of the ham or the spinach is added just underneath the ham
  • Eggs Mornay – made with a Mornay cheese sauce in place of the Hollandaise
  • Eggs Atlantic (also called Eggs Hemingway, or Eggs Copenhagen) – made with  smoked salmon. This variation is called “Eggs Benjamin” in a few restaurants in Canada
  • Huevos Benedictos – a Spanish style that is made with either sliced avocado or Mexican chorizo, and is topped with both a salsa roja (red sauce) and hollandaise sauce
  • Eggs Hussarde – made with Holland rusks in place of the English muffin and adds Bordelaise sauce
  • Irish Benedict – is made with corned beef or Irish bacon
  • Eggs Chesapeake – is made with crab cake, and tops the hollandaise sauce with a sprinkle of Old Bay Seasoning
  • Eggs Hebridean – is made with Black Pudding. This variation is common in Scotland, and uses black pudding from Stornoway

Here is our version of Eggs Benedict, though several may have made it in their kitchen before we did. We call it Bacon Eggs and Asparagus Benedict.

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

1 pound asparagus, trimmed

4 slices Canadian ham

4 slices 100% whole grain English muffin, toasted

Hollandaise Sauce:

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

Poached Eggs:

4 eggs

1 tbsp white vinegar) 

Making the Sauce:

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Bacon Eggs and Asparagus Benedict Poaching the Eggs:

Using the same pot of water add 2 to 3 teaspoons of white vinegar.

Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.

Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Arranging the Plate:

Place 1 or two slices of the toasted English muffin on a plate. Next add 3 or 4 asparagus spires, then add ham, poached egg, and spoon on sauce.

 

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Sourdough Bread Day – No Fooling

Sourdough Bread Day - No Fooling

Did you know  the way sourdough bread is prepared helps improve its nutrition value?  The sourdough starter as it is called, pre-digeststarches, making the bread more easily digestible.

Because of this it lowers insulin response, thus improving glucose tolerance. The pre-digested starches helps protect Vitamin B-1 from the damage of the heat will the bread is being baked. The pre-digested starches also break down the gluten, resulting in a bread that gluten-sensitive people can eat.

The process also breaks down phytases which free up minerals for better absorption,  such as zinc, iron, magnesium, copper, and phosphorus.

Don’t be FOOLED into believing folic acid is better for you, as it is the synthetic form of folate, and folate is made in nature and is bio-available to the body.

One medium slice of sourdough has 95 micrograms of folate, which is 24% of the daily required amount needed for good health. Lack of folate in the diet would make you more susceptible to developing cancer, age-related vision loss, hearing loss, and heart disease.

So this April first (2015) enjoy a slice or two of sourdough bread, and We’re Not Fooling.

Grilled Brussels sprouts with baconEnjoy sourdough with – Grilled Brussels sprouts and Bacon

1 pound Brussels sprouts cut in half, cooked, either rosasted or grilled

1/2 pound of bacon, cooked

6 slices of sourdough bread, if using longer slices cut in half

Grill or roast prepared Brussels sprouts. In a medium bowl mix with cooked, chopped bacon.

Warm the slices of sourdough bread, and top with the grilled Brussels sprouts and Bacon.

Enjoy!!

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Turkey Avocado and Dill SandwichEnjoy sourdough with – Turkey Avocado and Dill Sandwich –

4 slices deli smoked turkey

2 eggs fried, yolk cooked

1 avocado, medium, peeled, pitted and sliced

3 or 4 fresh sprigs of dill

1/2 cup fresh baby spinach leaves

Sweet Tomato Chutney – Click here for recipe

Spread sourdough with chutney. Next layer with one or two turkey slices, add fried egg, avocado slices, and top with a sprig of dill and some baby spinach leaves.

Enjoy this sandwich for Sunday brunch, breakfast or lunch.

Stop Fooling around and get to the kitchen and prepare your sourdough bread with either Grilled Brussels sprouts and Bacon or Turkey Avocado and Dill Sandwich.

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How to Make the Perfect Egg in One Minute

How to Make the Perfect Egg in One Minute

The best technique to make the perfect fried egg in one minute, starts with a medium sized warmed pan, and one tablespoon of butter, which gives your egg an exceptional flavor.

After the butter melts, crack the egg, and add one tablespoon of water.

Right after adding the water, place a lid directly over the egg.

The lid should be smaller then the pan itself. Put your stove timer to one minute.

After the timer goes off, slide your perfectly cooked egg from the pan onto a plate, and enjoy.

Nutritional Value Of An Egg

Eggs are a healthy fat, and have lots of protein to not only build muscle, but also provide you with energy throughout the morning.

Eating eggs is also provides you naturally with a good source of vitamin-D.

Bowl of brown and white eggs

Recent studies by the USDA (2014) reported that eggs have 64% more vitamin-D than was previously thought. One large egg has 41 I.U. of the vitamin.

Find recipes here using eggs:

Be Health Wise Don’t Skip Breakfast presents: Egg and Sauteed Vegetable Breakfast

Enjoy the flavor of topping an egg over some vegetables with: Fried Egg Snap Pea and Sweet Pepper Salad

Savor an old favorite, Eggs Benedict with Hollandaise Sauce

Your best chance to long life and good health is, don’t skip breakfast ever.

 

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Pumpkin Bacon Pancakes

Pumpkin Bacon Pancakes

According to the Health News Library, you don’t have to wait for Autumn when pumpkins are normally harvested to enjoy their cancer fighting benefits. They write saying that research performed at Tufts University with pumpkins showed that 1/2 cup of canned pumpkin or fresh cooked pumpkin has five times the daily quota for beta-carotene (vitamin-A) per day.

If you were able to read our article Curried Apple Pumpkin Soup, and was able to prepare it, you would find yourself with some left over pumpkin. Well, no worries, as the 1/2 can of left over pumpkin can be used in our featured recipe: Pumpkin Bacon Pancakes.

Here is what you will need…

1/2 cup whole wheat flour

1/2 cup all-purpose flour

Pumpkin Bacon Pancakes - close up3/4 tsp. baking powder

1/2 tsp. pumpkin pie spice

1/4 tsp. baking soda

pinch of salt

3/4 cup buttermilk

1/2 cup pumpkin purée

2 large eggs

2 tbsp. coconut sugar

1 tbsp. coconut oil

4 to 5 strips crumbled cooked bacon

 

Whisk together in a large bowl the first 6 ingredients, and set aside.

In a separate medium bowl whisk together buttermilk, pumpkin, eggs, coconut sugar, and coconut oil.

Gently stir buttermilk mixture into flour mixture. Heat a cast iron griddle coat with butter over medium heat. Drop heaping tablespoons of batter onto griddle to form a 3 to 4 inch pancake. Drop some of the crumbled cooked bacon. Cook until golden, about 2 minutes each side.

Plate and drizzle with real maple syrup.

Prevention magazine (October 2012 issue) says, to better absorb the beta-carotene in the pumpkin add a healthy fat to the recipe, and in this case it  is the coconut oil. If you choose, you can use olive oil. If you cannot get your hands on some coconut sugar, then you can substitute raw honey.

 

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Enjoying the Benefits of a Fermented Breakfast

Enjoying the Benefits of a Fermented Breakfast

We all want to jumpstart our day when we arise from sleep. The best way to do that is with a power packed breakfast. Many express though, that they don’t have much time.

Breakfast is important to start out your day with. Eating the right foods for breakfast can help you control a healthy weight, keep cholesterol down, helps left your mood, and can control cravings for junk food.

Check out the breakfast ideas below that are fast, easy and delicious. The recipes contain fermented ingredients, making them even healthier, as fermented or cultured food adds good bacteria (probiotics) to your diet.

The lack of good bacteria has now been linked to digestive problems, asthma, obesity, diabetes (type II), and many more chronic disease.

Good bacteria also needs food to eat and thrive. That is where prebiotics come in. The following breakfast ideas contain prebiotic foods, like bananas, blueberries, garlic, and onion.

Other prebiotic sources to consider eating are jicama, artichokes, asparagus, leeks, chicory root, Jerusalem artichokes, and leafy greens including dandelion greens.

Avocado and Mango SmoothieAvocado Mango and Kefir Smoothie

2/3 cup avocado flesh (1 medium avocado)

2/3 cup mango (1 medium mango)

2 cups plain kefir

Procedure:

Blend everything together until smooth and pour in two serving glasses. You can add one banana or a handful of blueberries for added sweetness and flavor.

Scrambled Tempeh

1 pound cubed tempeh

3 tablespoons olive oil, divided

1 small bell pepper, thinly sliced

1 small onion, thinly sliced

3 garlic cloves, minced

1/4 teaspoon Himalayan salt (or sea salt)

Freshly grated black pepper

Preheat a large pan over medium heat. When the pan is warm enough, add in the oil then sauté the cubed tempeh for about 7 minutes or until lightly browned. Make sure you keep stirring for even cooking.

Pour in remaining oil and add bell pepper and onion. Sauté for another 5 minutes or until the vegetables are cooked through. Add garlic and stir for another minute.

Season with salt and pepper. Serve the scrambled tempeh with wheat toast.

Fruity Muesli with Yogurt

1/2 cup plain yogurt

1/4 cup muesli

1/2 cup blueberries (frozen or fresh)

1/4 cup diced bananas

1/4 cup diced apples

A teaspoon of organic raw honey-cinnamon, organic maple syrup

Mix all the ingredients together and enjoy. Easy, right? What’s great about this recipe is you can make it the night before and put it in a mason jar so you can grab it and go in the morning if you are pressed with time.

Salami and Cheese Frittatas

Salami and Cheese Frittatas

Image Credit: Two Peas and Their Pod

1 to 2 teaspoons of olive oil

6 eggs

100 grams of chopped salami

1/2 cup green peas

1/2 cup cream cheese

Salt and pepper to taste

Preheat oven to 350 degrees. Brush a 6-cup muffin pan with oil.

Mix together salami, cheese and green peas in a bowl. Divide the mixture between 6 holes in muffin pan.

Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg and cream mixture over salami mixture.

Bake for 25 minutes. Cool slightly before removing the frittatas from the muffin pan.

The recipes above are all good for you, not to mention delicious. These are a great way to add fermented foods into your diet. Enjoy!

 

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Be Health Wise Don’t Skip Breakfast

Be Health Wise Don't Skip Breakfast

Skipping breakfast is not a wise choice if you want to maintain a healthy body and healthy weight.

It is reported that if you skip breakfast you are 55% more likely to drink carbonated drinks, 40% more likely to eat candy, such as milk chocolate, and 45% less likely to eat vegetables, and 30 % less likely to eat fruits.

When you skip breakfast, you are creating a chain reaction within your body:

  1. You slow down your metabolism
  2. Fat is stored longer in your body
  3. Higher tendency to overeat at your next meal
  4. Gain weight a lot easier and your LDL cholesterol rises

Eating breakfast every morning or at the start of your day you can also:

  1. Give Yourself an Energy Boost to Start the Day
  2. Sharper Focus
  3. Reduces Moring Crankiness
  4. Metabolism Boost
  5. Lose or Maintain a Healthy Weight
  6. Prevents Unhealthy Habits

Download this FREE E Book from us (Splendid Recipes and More) and learn more about the benefits of breakfast: Breakfast for a Healthy You

Here’s a great breakfast to try this morning and if not tomorrow morning than:

Egg and Sauteed Vegetable Breakfast

1 large egg

1 small orange sweet pepper

3 snow peas

3 Brussels sprouts

2 tablespoons butter

1 tablespoon water

Be Health Wise Don't Skip Breakfast

Chop all of the vegetables, and set aside. Next warm on medium heat a small coated ceramic pan (or pan of your choice). Add butter, allow to melt. Next add vegetables, and wait 30 seconds. Break egg over vegetables, add the water and place a lid over the pan. Let cook 1 minute, and 1 minute only.

 

Plate and serve.

Be health wise and enjoy the goodness of breakfast.

 

 

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High Protein Egg-Spinach Combo

 

High Protein Egg -Spinach Combo(2)Maybe your wondering why this would be a high protein breakfast combo? All you see is an egg, which everyone knows has protein. Of course the amount of protein depends on the size of the egg. A large egg has 6.29 grams of protein, a medium egg has 5.54 grams, and a small egg has 4.65 grams of protein. The protein is shared between the egg white and the yolk.

Single serve coffeeWhile we have the coffee going, let me explain more why this is a high protein breakfast. One cup of raw spinach has only 1 gram of protein, but when it’s cooked it has 7.6 grams. The protein in spinach though is not a complete protein, meaning it does not supply all 9 essential amino acids like as a complete source of protein would. Amino acids are the building blocks of proteins, and there are more than 20 different amino acids.

So now that’s were the egg comes in. An egg with its protein provides all of the amino acids you need in your diet. Our bodies need  amino acids, as they are building blocks, making all the cells and tissues found inside of us.

But please don’t through your egg yolk out and only be content with an egg white omelet. The yolk contains 90% of the calcium, iron, phosphorus, zinc, and vitamins B-6 and B-12.

Our featured breakfast –High Protein Egg-Spinach Combo- has 9 grams of protein, which will carry you right up to lunch, with no snaking on junk food before. The spinach provides fiber and with its protein as well as the eggs, your digestion time is slowed and your blood glucose doesn’t spike, giving you energy for a longer period of time.

Now for our featured breakfast and here is what you will need.

1 large egg

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

8 baby spinach leaves

4 cherry tomatoes, sliced in half

1/4 cup jack cheese, shredded

preparing ingredients for High Protein egg-Spinach Combo

 

Heat a small frying pan with the olive oil over medium heat. Add garlic and saute, 1 to 2 minutes. Next add the tomatoes and saute 1 minute more. Now add the spinach leaves, then crack open the egg over the other ingredients in the pan. Next top with the jack cheese, which adds a few grams more of protein.

cooking egg one minute with lid on

Now place a lid over the frying pan and cook for 1 minute.

High Protein Egg -Spinach Combo

Plate and enjoy with your fresh cup of brewed coffee (or your favorite morning beverage).

 

Those who skip breakfast eat more

Click to Enlarge for Better Viewing

Please don’t skip breakfast. Read our article –How Important is Breakfast for You– (FREE e-book provided).

 

 

 

 

 

 

 

 

 

 

 

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How Important is Breakfast for You

How Important is Breakfast for You

coffee on the run

No time for Breafast

All of us have heard now and again that breakfast is the most important meal of the day. But knowing this doesn’t stop an individual from skipping this meal or choosing to only have coffee. Believe it or not, this happens in every corner of the earth.

We need to recognize the reality, which is, breakfast is very significant meal of the day, and by eating breakfast first thing, will actually help your overall diet and eating habits, by not skipping breakfast.

Breakfast is appropriately named: break-fast. People do not eat while they sleep, and 6 to 8 hours is a long time to go without food, and even longer if we had no meal the night before.

Therefore, breakfast is the first time a person will eat anything for a long period of time. Your body is fasting, and upon raising the fast should be broken.

There are a number of nutrients, such as proteins, that can’t be stored in the body, and need to be replenished as soon as possible.

Breakfast is similar to the match that lights the fire. It happens to be an essential source of energy that allows the body to function properly throughout the day, and this includes, both an increase in physical and mental capabilities.

Weight control with eating breakfast every day

Weight Control with Eating Breakfast Every Day

Studies have shown that those who eat breakfast weigh less than those who don’t. Many, who don’t eat breakfast, wind up starving at lunch, and overeating, or snacking several times before lunch. Usually the snacks are not nutrient dense, but rather non-nutritious or junk food as it is called.

Overeating can and will lead to obesity, with other side effects, including cardiovascular disease, and type II diabetes, too mention a few.

The gall-bladder is also affected. During the night the body repairs itself from the prior day. The liver makes bile and stores it in the gall-bladder. By morning the gall-bladder is waiting for food to enter the stomach, so it can release the bile.

When this does not happen, morning after morning, the vile will soon calcify, and the gall-bladder will become infected and will need to be removed. Of course, this takes years to happen, but once the gall-bladder is gone, weight problems will then set in.

Healthy foods, which are eaten at breakfast, such as whole grain toast, bagels, eggs, meat, bran cereals, and fruit will be a useful source of vitamins and minerals to provide energy for the rest of the day.

Usually when these are not obtained first thing in the morning, it will be difficult to compensate for them throughout the day. Keep in mind that without the appropriate levels of nutrients, the body will certainly not function properly.

Beside over eating, and not eating the right foods, our emotional well-being is also affected.

By consuming a healthy breakfast, it results in us choosing healthier foods throughout the rest of the day, so you consistently obtain the proper nutrition that your body needs.

If we only drink coffee before going to work, and once at work, our bodies are letting us know it needs fuel, and aside from feeling tired, we look for a energy drink, a small snack from the snack machine or a doughnut that might be in the break room. Do you see the vicious cycle from skipping breakfast?

Setting aside 15 minutes in the morning to enjoy breakfast, can really make a big difference in your life, and how you feel. When eating breakfast you should incorporate foods from at least three different food groups.

As an example, you could have a whole grain English muffin, smeared with cream cheese (a dairy food group) or almond butter (a protein food group), and an orange (a fruit group). Even a breakfast with an egg, 100% whole wheat toast, and fresh squeezed orange juice will do as well.

Link here for some breakfast ideas from Splendid Recipes and More.

FREE e-book for You -Breakfast for Your Health- Get it here:

download button green

Breakfast doesn’t need to be complicated.

 

 

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Fried Egg Snap Pea and Sweet Pepper Salad

Fried Egg Snap Peas and Sweet Pepper Salad

We were really hungry, but could not decide on what to fix to satisfy the hunger pains. When the fridge door was opened the eggs were staring at me, and I had recalled seeing a few recipes lately that had salads prepared and topped with a fried egg. With the examining of all the rest of the food items in the refridgerator, this was the idea we came up with: Fried Egg Snap Pea and Sweet Pepper Salad.

Take a look at the protein this recipe packs.

A 1-cup serving of cooked snap peas contains 10 grams of carbs and 4 grams of fiber, and these are the right carbs for your body’s source of energy.

A 1/2-cup serving snap peas contains 2 grams of protein. Snap peas also contain potassium a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.

1 ounce of sweet peppers (red, yellow, orange, and green) has about 0.28 grams of protein.

A 1-cup serving of cooked eggplant contains less than 0.82 g protein.

The mixed greens have from 4 to 5 grams of protein in a 1 cup serving.

One large 2 oz. whole egg without the shell contains 6 grams protein. Of this protein, 3 grams is contained in the egg yolk and 3 grams in the egg white.

We are showing the amounts of protein that is contained in this recipe because you could have it for breakfast. The protein and the fiber contained in the vegetables and mixed greens, can control your blood glucose to healthy levels, also providing extended energy. Which fills you up longer, and you won’t snack on junk food before lunch.

In other words this salad is great to help you control a healthy weight. Here is what you will need.

The preparation is for one serving, you will increase each ingredient depending on the number of servings you want.

Sweet peppers and snap peas

In a large mixing bowl, adding to the bowl first, 1/8 teaspoon of sea salt, a few pinches of black pepper, juice of 1/2 a lemon, 1 tablespoon of organic honey, 1/2 teaspoon of dried basil, and 4 tablespoons of avocado oil. Next add about 10 snap peas, 1 each of  red, orange, and yellow mini-sweet peppers sliced into strips without the seeds.

mixed greens

Next add two handfuls of mixed greens.

Frying egg plant and egg

Next, in a heated frying pan with a little avocado oil, fry some chopped eggplant, about 1/3 of a cup. Add that to the mixing bowl with the other ingredients and mix all together until all is well coated with the wet ingredients. In the same frying pan, add 1 tablespoon of butter, add on large egg with 1 tablespoon of water, place a lid over the egg and fry for 1 minute.

Close up Fried Egg Snap Pea and Sweet Pepper Salad

Plate the salad greens, top that with the fried egg and serve. If you wish you can top that with some goat cheese, which adds more protein to this meal. Also serve with a slice of sourdough bread and enjoy!!

Here’s a FREE e-book our gift to you from Splendid Recipes and More:  – Breakfast and Your Health – Click here to download for FREE.

 

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How to Cook with Cantaloupe

How to cook with Cantaloupe

June. 22, 2014 till present July. 1, 2014,  here at Splendid Recipes and More we have posted about everyone’s favorite summer time melons, watermelon, cantaloupe, and honeydew (link here if you missed the articles).

Mark a vendor at our local Farmer’s Market gave us a lot of tips to choose the best melon to enjoy this summer.

We found a few recipes that we thought you would enjoy. The first one is Mark’s idea, which is roasting with cantaloupe. What you may say, roasting a cantaloupe? Yes and here is what Mark had to say.

“Cantaloupe, Mark says, probably isn’t a fruit you think of cooking with. Aside from having it in a fruit salad, the idea of cooking with it just doesn’t seem like it would work, and especially given its water content.” Mark goes on to say, “You really can cook cantaloupe and make some amazing dishes with them.”

So I asked Mark, “What cooking idea or technic you have in mind?”

He said, “Roasting cantaloupe is a wonderful way to cook with it. As a matter of fact, roasted cantaloupe takes on a whole new taste. So if generally speaking you don’t like cantaloupe, then try it roasted , you will be pleasantly surprised.”

Roasted cantaloupe can be a great topping for your breakfast cereal in the morning, or maybe on your ice cream for dessert.  Or mix it with some Greek yogurt.

Here’s the recipe…

Roasted Cantaloupe

roasted cantaloupe

Roasted Cantaloupe
Image credit: http://www.vegwithanedge.com

If you’re looking for the how to, it’s really quite simple.

First, slice the cantaloupe in half, and scoop or cut out the fruit.

Preheat you oven to 400 degrees F.

Remove the seeds. Then cut the cantaloupe into chunks.

Place into a medium bowl and toss with 2 tablespoons of sugar or honey and a splash of vanilla for a slightly different taste.

Place coated melon onto a baking sheet and roast in the oven for about 20 minutes or until the cantaloupe begins to caramelize. Remove from oven and cool completely.

Mix the cantaloupe up in a large mixing bowl with some favorite summer berries, like raspberries, strawberries, or blueberries. Mix in a tablespoon or two of balsamic vinegar infused with raspberry or pomegranate. Spoon mixed fruit into the two shelled halves of the cantaloupe. See finished product by viewing the header picture of this article. Serve and enjoy.

Grilled Cardamom Cantaloupe with Swiss Cheese Crumbles

Grilled Cardamom Cantaloupe with Swiss Cheese Crumbles
Image credit: http://www.misskitchenwitch.com

You can also grill cantaloupe, and Mark says, “Cantaloupe actually grills very nicely.”

Slice your cantaloupe and put a little brown sugar on top. Then pop it on the heated grill for a few minutes on each side just to get some nice grill marks on it. Serve it with your favorite ice cream.

You can also leave cantaloupe the way it is and pair it with some other great foods to help you find a way to enjoy cantaloupe that much more.

 

Finally, a sweet and salty appetizer, why not try this Melon and Prosciutto combination.

Melon and Prosciutto

1 large cantaloupe

Prosciutto Wrapped Melon Balls

Prosciutto Wrapped Melon Balls
Image credit: http://www.bellalimento.com

3 ounces very thinly sliced prosciutto or fully cooked ham

Cut cantaloupe in half and remove seeds. Using a melon baller, scoop out pulp or cut pulp into bite-size cubes.

Cut prosciutto or ham into 1-inch wide strips. Wrap a strip of prosciutto around each melon ball. Fasten prosciutto with a toothpick.

If you’re going to have cantaloupe and cook with it, just get creative. It’s a sweet fruit, so experiment with your palate and see what you can create. Make a salsa or a cantaloupe puree, or just add it to the side of a tasty shrimp and basil Aioli. Just have fun with it and enjoy cooking with cantaloupe.

What are your favorite cantaloupe recipes?

 

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