Hey Cooped Up Cooking with Katie Fans!! Here are the recipes for today’s show!!
- 4 cups frozen watermelon, cut into chunks
- 1/2 cup tequila
- 1/4 cup orange liquer
- 1/3 cup fresh lime juice
- 1 tablespoon Soviia Agave
- 1 heaping cup ice plus more if desired
- salt for rim
- limes for garnish
Freeze watermelon chunks on a baking sheet for 4-6 hours.
Add watermelon, tequila, triple sec, agave, lime juice, and ice to a blender. Blend until completely smooth.
Pour into salted rim glass and serve with lime wedges.
Grilled Chile Lime Watermelon
- Olive oil
- Chili powder
- 1 tsp. lime zest
- 2 tsp. lime juice
- 1/3 cup fresh cilantro leaves
- 1/4 cup red onion
Preheat a grill and drizzle thick wedges of watermelon with a olive oil or canola oil.
Once the grill is very hot, add the watermelon slices and grill until until grill marks are formed, about 3 minutes per side.
Top with 1 tsp. lime zest, 2 tsp. fresh lime juice, 1/3 cup fresh cilantro leaves and 1/4 cup thinly sliced red onion.
Watermelon Balsamic Chicken Salad
- 1 cup balsamic vinegar
- 2 cups cubed grilled chicken breast
- 4 cups spinach or greens
- 2 cups cubed watermelon
- 1/2 cup blue cheese or feta crumbles
- 1/4 cup sliced almonds
- Extra virgin olive oil for drizzling
Make the balsamic reduction: Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy.
Layer the remaining ingredients in a bowl or platter. Drizzle with balsamic reduction and olive oil. Serve immediately.
- 1/2 cup Ricotta cheese
- 1/4 cup softened cream cheese
- 1 tablespoon honey or agave
- 1/2 teaspoon vanilla
- Watermelon slices, 1″ thick
- Fresh berries or any fruit for topping
- Fresh mint for garnish
In a small bowl, mix ricotta, cream cheese, honey or agave, and vanilla together until combined.
Spread mixture onto slice of watermelon and top with berries, fruit, mint, Serve immediately.