Chicken Curry Soup

Chicken Curry Soup

This dish was really painless, effortless,  and simple to prepare. First for the painless part, it was cooked in a slow cooker. Just effortlessly add your ingredients to the slow cooker, and leave on low for 6 hours. How simple is that?

Chicken legs, thighs, and quarters are a low cost, versatile source of protein, chicken has long been a staple of diets around the globe. In fact, it is the world’s leading source of animal protein and has been a healthy alternative to red meat.

Thigh meat though by many who frown on fat, prefer not to consume it. Keep in mind that thigh meat is also high in protein as breast meat is, and the fat in the meat is needed by your cells for their protection from oxidation.

Also power builders will eat thigh meat over chicken breast because of the fat and protein content that help to build muscle and actually loss fat.

You can also remove the skin of the chicken before cooking it to reduce the fat content.

Nutritional Content of Chicken Quarters

100 grams or roughly ¼ pound of chicken quarters with skin has:

Calcium    880 mg

Phosphorus   500 mg

Potassium    210 mg

Sodium    8.0 mg

Zinc       0.2 mg

Here is what you will need:

3 pound of chicken leg quarters, skinless, if desired

2 ounces leek and potato soup mix

1 tablespoon curry powder

zest of 1/2 a lemon, grated

8 ounces green beans, trimmed and blanched

chicken-leg-quarters-added-to-slow-cooker-for-chicken-curry-soupTrim chicken of any fat, and remove skin (optional), and place into a 4 quart or bigger slow cooker.

Dried potoate leek soup mix and prepared organic Creamy Potato Leek soupNext the recipe calls for combining the curry and soup mix and sprinkling it over and around the meat, and adding water until chicken is barely covered. We found a dried soup mix at Albertson’s for $7.00, we felt it was expensive, but did buy it.

Then we made a trek over to the Whole Foods Market, and found a prepared organic Creamy Potato Leek soup for only $3.99 and on sale for $3.69. We went with the prepared soup from Whole Foods.

adding curry powder to Chicken Curry SoupAfter placing the chicken leg quarters in the slow cooker, add the soup, and 1 tablespoon of curry powder, and mix in thoroughly.  Turn your slow cooker to high for 4 hours or on low for 6 hours, and place the lid over the slow cooker.

blanched green beans for Chicken Curry SoupThe beans are added to the slow cooker 1 hour before the meat is cooked. Trim the fresh green beans and blanch in boiling water for 3 minutes only. Remove from water and drop beans into some ice cold water for 3 minutes, to stop them from continuing to cook. Remove from cold water, and add to slow cooker, and mix in well.

Chicken Curry Soup in slow cooker ready to plateNext add zest from 1/2 a lemon, and mix in well. Cover slow cooker with lid, and continue cooking one hour more.

Chicken Curry Soup with a side of white ricePlate and serve the Chicken Curry Soup with a side of rice. You can also top with more lemon zest. Enjoy!!

If you have any questions about the use of a slow cooker, such as are they safe to cook with, view our article: Slow Cooking, is it Safe?

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Garden Fresh Tomatoes and Salsa

Garedn Fresh Tomatoes and Salsa

Fresh produce from the garden. Are you thinking what I’m thinking? SALSA!!

But first a little tomato trivia:

The U.S. Congress passed the Tariff Act of 1883 which levied a ten percent duty on imported vegetables to protect American growers from foreign competition. This same year they declared the tomato a vegetable, so it could be included in the tariff, and from that time on the fruit was converted to a vegetable.

Tomato At Its Best, When Cooked

Tomatoes are at their peak, and now is the time to roast or cook and can them. Roasting or cooking tomatoes make them better for you, as the lycopene is higher after being cooked. Lycopene is an antioxidant that is great for keeping the heart healthy and on beat. Harvard Medical School says that one slice of raw tomato contains approximately 515 micrograms of lycopene, while 2 tablespoons of tomato paste contains 13,800 micrograms of lycopene.

Here are some info-graphics that the Health News Library has post about tomatoes over the past year (2013-14).

Preventing skin damage with tomatoes

tomatoes and cancer

With the harvest of our latest tomatoes, we remembered a recipe we have for Fresh Mexican Salsa in the form of a video. After viewing the video check out this link for more information on the benefits of tomatoes: Protecting Your Skin From the Sun.

Enjoy the video and we hope you prepare Fresh Mexican Salsa with your garden fresh tomatoes.

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What We Do When We’er Not In The Kitchen

Cooking on the Stove

On our About page of Splendid Recipes and More it explains saying, “We offer recipes with regards to taste, your health, and feeling good while eating. The “More” in our web-site title is all about what we offer besides delectable recipes.”

If you are a regular reading of our site, you know all about the extras we have posted about besides food recipes. We’ve even had a few blog guests.

We who love and enjoy to cook and bake in the kitchen do so because we want to make others happy, and it is a stress reliever, oh and not to forget, eating is a lot of fun.

But do we have other interests besides cooking and baking? Some of you who read this blog are writers, you collect and write about news topics or short stories and the such. Some of you even write poems, or just take photo shots and post about them.

But I guess I can say that we all have other interests. Those of us here at Splendid Recipes and More have several interests, including a hobby outside the kitchen, and as a matter of fact, outside in my back yard.

View the video to find out. Let us know as well as others, what your interests are outside the kitchen, by leaving your comments below!! Please enjoy the video!!

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Splendid Recipes and More Was Awarded

award

I love food… I love cooking… I find baking therapeutic. That’s what Mrs. Choux at Box of Recipes has to say about cooking and baking. Don’t we all, those of us who enjoy being in the kitchen find cooking a stress reliever or therapeutic as Mrs. Choux puts it?

She goes on to say, “For me, food is more than substance vital for survival. It can be uplifting, sensual, comforting, celebratory and quite often pivotal in bringing people together. It doesn’t matter where in the world you come from, because everyone understands the language of food.”

Wow, well said, cooking and sharing our prepared food creations with others is such a joy. Who doesn’t want to feel good, and make others happy in the process?

I even like her logo, Mrs. Choux has great recipes in that little box.

Mrs. Choux recipe box

She describes that box as a collection of recipes she spent more than half her life collecting, and says watch as it jumps out (the recipe) of my recipe box and into this blog (her blog) for everyone to use. Read the rest of her story here:  About The Recipe Box

Now I wish to thank Mrs. Choux of the Box of Recipes for book marking and following our blog and leaving her comments as she visits. Thank you Mrs. Choux!!

Dragon's Loyalty AwardI am told I have to add this logo to our blog. So you should find it off to the left side column.

Now I must nominate 10 bloggers that I appreciate, and they are as follows (they are not all food blogs)

Jovina Coughlin at Jovina Cooks Italian

Jueseppi Baker at The Obamacrat

Honey at Slice of Heaven in Sweden

Jackie Saulmon Ramirez at Parent Rap – Soup to Nuts

Krystyna  at Mirror of Your Health

RoSy at Sharing Me Myself and I

Chef Ceaser at Chef Ceaser

Arlene at Arl’s World

Renata at Perma Cooking

Adrian Lupsa at Adrian Lupsa

Now for 7 things about me:

  1. I speak fluent Spanish, as I lived 5 years in Mexico and married a Mexican native.
  2. Favorite Food is Mexican food. I wonder why?
  3. Enjoy gardening
  4. Certified in Human Health and Nutrition
  5. Have two boys, now 22 and 18
  6. I have a bucket list which includes places I would love to visit: Amsterdam, Greece, and Tahiti.
  7. Love Italian desserts  B. 4 thumbs up for Coffee and C. Love Spring Time for all of the Flowers and D. They said I am out of here because I couldn’t make #7 into three parts.

Thanks again to Mrs. Choux. Please don’t forget to visit her Recipe Box.

 

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Cooking Vegetables without Sacrificing Flavor

Cooking Vegetables without Sacrificing Flavor

Eating vegetables is very beneficial for your health in several different ways, one most important is keeping your blood pressure low. Adding the most amounts of vegetables to your diet as you can protects you from other diseases like certain types of cancers, heart disease, and type II diabetes.

Vegetables are packed with nutrients and vitamins that can give you an added boost of energy. On top of it all, being healthy inside can make look younger, healthier and more attractive on the outside, and who doesn’t want that?

The recommended amount of vegetables to eat daily is 3-5 servings, and sadly enough, better than 70% of people do not eat enough of these healthy and nutritious food sources. Too many, eating vegetables is a chore, and they simple don’t take the time to prepare them for consumption.

Eating vegetables, an essential part of the meal can be really delightful and gratifying, in what way? Consider the following.

Vegetables can be cooked and prepared in a variety of ways, from steaming to roasting.

We prepared this guide to help you learn the best techniques in cooking healthy and sumptuous vegetables. You might say you already knew this, than please consider this guide a reminder.

A good sign that vegetables are properly cooked is by looking for a very bright and vibrant color. When the color is dull or dark, as can be the case with canned green beans or Asparagus, it’s a sign that they are over cooked. When vegetables are over cooked, they have little to no nutritional value. Over cooking your vegetables, or buying them in a can is really wasting your hard earned money.

Now your guide for healthy ways to cook vegetables without sacrificing flavor, including necessary vitamins and minerals:

These cooking methods can create appetizing and healthy vegetable dishes.

Steaming

Boiling the vegetables is the easiest and most convenient way of preparing a vegetable dish. In this cooking method, all you need is a cooking pot filled with water. But it isn’t ideal as boiling your vegetables strip the essential nutrients while cooking. What’s more, it saps flavor from the vegetables.

Steaming your vegetables can allow you to cook them without losing their nutrients, and it helps the vegetables retain their natural flavor.
To steam vegetables, you just need a good and reliable steamer. But if you do not have a steamer, you may use a pot with a steaming basket.

 

 

 

Roasting

roasted vegetables

Roasted Vegetables

There are some vegetables that can retain more antioxidants, flavor, and nutrients when roasted. Peppers, eggplant, sweet potatoes, beets, and asparagus, to name a few, are healthier and more delicious when they are prepared with this method.

Keep in mind, even though the oven is at 350 degrees, and if you are roasting the vegetables for 20 to 30 minutes (depending on the vegetable) the internal temperature of the vegetables will normally be about 165 degrees.

40 to 60 percent of the nutrients are still intact at this temperature. Vitamins and minerals begin to waste away at temperatures of 185 degrees and above (internal temperature not the temperature of the stove).

Sautéing

Sautéing also referred to as stir-frying, is no doubt one of the healthiest ways to prepare a vegetable. When sautéing the vegetables, they are being cooked in a pan over very high temperatures. Since the vegetables are cooked in a high temperature, sautéing quickly cooks your vegetables and reduces the loss of nutrients and vitamins.

But keep in mind, cutting your vegetables in thin slices is the best way to sauté or stir-fry them, doing so cooks them quickly and they are not exposed to the high heat very long, and therefore retain their nutrients.

As far as the taste goes, sautéing won’t compromise the vegetables flavors. Sautéing can retain the natural flavors even better than steaming them. Sautéing them can even add flavor, as this cooking method is done by adding in other flavors like herbs and spices.

It is worthy to note, that sautéing requires keeping an eye on the pan of vegetables at all times, as the vegetables can burn quickly or over cook, losing their flavor and essential nutrients.

Grilling

grilling vegetables

Grilling Vegetables

Almost any vegetable can be cooked on a grill. The  best vegetables to use though, are those with a low water content, like corn on the cob, zucchini, potatoes, mushrooms, and artichokes to name a few. Coat the vegetables with avocado oil or coconut oil (high smoke point oils) before placing on the grill.

You can also grill vegetables using a foil pouch. Make a pouch with aluminum foil, add a little water and they can be steamed, or add some butter, herbs and spices instead to add some flavor.

Most vegetables on the grill cook in 3 to 5 minutes. Harder vegetables like potatoes will take longer. Be sure the grill is nice and hot, so that they are on the grill no longer than 3 to 5 minutes, so that they do not lose their nutrients.

Check out our search with the key word “Vegetables” here at Splendid Recipes and More for recipes using the methods in this article, for cooking vegetables. —–Link Here—–

 

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Spicy Chorizo and Bean Soup

Spicy Chorizo and Bean Soup

When we were living down in Mexico, I learned to love chorizo. That was a time before we all knew what processed foods were really doing to us. But since a few years ago, we have learned to eat healthy, and we really try to walk that road. Though you can splurge a little now and again. That piece of so wanted “Double Fudge Cake” is okay to eat.

The point I guess I am trying to make, is chorizo isn’t really good for you. It’s really overly greasy, and a heart attack waiting to happen. But today we splurged, we had been saving up, and the chorizo was our piece of “Double Fudge Cake.”

There can be some good to say about that chorizo though, and here it is.

The Mexican style chorizo in this soup provides 24.1 grams of protein per 3.5 ounce serving, and because chorizo is made from animal sources — beef and pork — it contributes essential amino acids required for tissue repair and food breakdown. One serving of chorizo sausage (3.5 oz.) contains 0.6 mg of thiamine, or vitamin B-1. The thiamine in this food allows your body to more effectively use certain amino acids, and it helps convert food to energy.

To boost your intake of this vitamin even more, serve chorizo with a side of lentils, pinto beans or black beans. The 3.5 oz. serving of chorizo also has 2 mcg of vitamin B-12, a nutrient that plays an important role in nerve function.  A serving of chorizo contains 21.1 mcg of selenium, a significant portion of the suggested intake of 55 mcg per day. The selenium available in the sausage creates antioxidants, which ward off damage often triggered by free radicals.

Here is what you will need to prepare the soup that is very nutritious and sure to warm your insides:

ingredients for Spicy Chorizo and Bean Soup

1 large white onion, finely sliced

2 cloves of garlic, finely chopped

1 tsp. of smoked paprika

2 celery stalks, cut into fine slices

2 roman tomatoes, quartered and cut into chunks

1-16 oz. can pinto beans, drained

Black pepper

4 cups chicken stock

½ lb. beef chorizo, torn into small chunks

2 tbsp. of olive oil

chopped tomatoes, onion, celery and garlic

First dice the onions and celery. Then quarter and chop the tomatoes, and mince garlic. Set all of that aside.

pulling apart beef chorizo with hands

Remove the casing from the chorizo and pull it apart into small pieces.

frying beef chorizo

In a medium stock pot over medium-high heat, heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp about 2 to 4 minutes.

soaking up fat from chorizo

Using a slotted spoon, spoon out chorizo onto a paper towel lined plate, and set aside.

adding tomatoes

Lower the heat to medium and add 1 tablespoon of olive oil and heat. Now add the chopped onion, and celery. Fry while stirring until tender, about 6 to 8 minutes. Next add chopped garlic and smoked paprika and mix in well, frying another 1 to 2 minutes. Add chopped tomatoes and mix in well.Fry for another minute.

adding beef broth

Next add the beef stock and chorizo. Bring to a boil, turn heat down, and simmer for 10 minutes.

adding pinto beans

Next add drained pinto beans, and cook for about 5 minutes.

Serve warm in soup bowls and spoon sour cream on top and sprinkled with chopped cilantro.

What’s your favorite not so healthy food to splurge with now and again?

 

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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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Orange Chicken Salad

Orange Chicken Salad

Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.

Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.

Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.

Our featured recipe is Orange Chicken Salad, and here is what you will need.

1 pound large chicken breasts (about 3) skinless, boneless

1 cups orange marmalade jam

1/4 cup balsamic vinegar

2 tablespoons soy sauce

3/4 tsp. crushed red pepper, optional

16 ounces of mix greens: Spinach, Arugula, and Chard

Preheat your oven to 350 degrees.

Cut and sliced chcickne breast meat for Orange Chicken Salad

Cut chicken into 2 to 3 inch pieces, and slice each piece in half  vertically.

prepaing sauce for Orange Chicken Salad

Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.

preparing sauce and chicken breast to cook for Orange Chicken Salad

Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting  every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.

Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.

Orange Chicken Salad close-up

Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!

 

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Beat the Summer Heat with Crock Pot Cooking

Beat the Summer Heat with Crock Pot Cooking

As the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice homemade meal that doesn’t require traditional stove top or oven cooking.

Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.

How does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning.

You should also consider the fact that using a crock pot to cook with will not heat the house and therefore preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.

This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.

Unfortunately, the general consensus has been that crock pots are meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it.

When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot. That includes many wonderful, enticing meals and treats.

Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning.

First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurry to prepare a dinner when we are exhausted from the activities of our day.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, we may open a can of vegetables (in most cases canned vegetables have little to no nutritional value) in favor of expedience. Crock pot cooking in many instances is a meal in one dish.

Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher afterwards.

You can spend less time cleaning just as you spent less time slaving over a hot stove. Once cleanup is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.

While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

Here’s a great article we posted on the safety of crock pot cooking: Slow Cooking, Is it Safe?

 

Header Image credit: Restore Community Center

 

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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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