I'll share my recipe, if you'll share yours, August 3, 2011

15 years ago

Chilled Melon Soup

From EatingWell

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

6 servings, about 3/4 cup each

Ingredients

6 cups cubed ripe melon

1/2 cup diced seedless cucumber

6 tablespoons lime juice, divided, plus more to taste

1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided

1 jalapeno pepper, plus more to taste

1 cup cold water

1 2-by-1/2-inch strip orange zest

1/2 cup orange juice, plus more to taste

1 teaspoon chopped fresh ginger

1/2 teaspoon kosher salt

2 tablespoons finely chopped cilantro, or mint for garnish

6 teaspoons plain yogurt or creme fraiche for garnish

Preparation

Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.

Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.

Refrigerate the soup until chilled, 2 hours.

Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.

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Comments (2)

Marilyn Sue
15 years ago
BUTTERSCOTCH CAKE

1 yellow cake mix (dry)
2 eggs
1 can "Thank You" brand butterscotch pudding
12 oz. pkg. butterscotch chips
small bag of sliced almonds
sugar (to sprinkle on top last)
By hand: Mix cake, eggs and pudding together. (It's a thicker batter.)

Spread on greased 11x13 pan.

Sprinkle butterscotch Chips, almonds and sugar on top.

Bake at 350F degrees for 40 min.

Sue
Jasdip
15 years ago
Grilled Thai Chicken Breasts (Fine Cooking)
The reviews on this recipe were all superb, and the recipe can be easily halved for your family.

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until youÃ¢ÂÂre left with just the tender heart of the stalk.

1-1/2 cups chopped fresh cilantro (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves
3 Thai bird chiles, 2 jalapeÃ¯Â¿Â½os, or 2 medium serranos, stemmed, seeded, and finely chopped
3 cloves garlic, minced
1-1/2 Tbs. kosher salt
2 tsp. packed light brown sugar
1-1/2 tsp. freshly ground black pepper
3/4 tsp. ground coriander
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
2 limes, cut into wedges for serving

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purÃ¯Â¿Â½e until smooth.
Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.

Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.
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I'll share my recipe, if you'll share yours, August 3, 2011

Comments (2)

Marilyn Sue

Jasdip

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