Watermelon Feta Salad

Photo: Unsplash

‘Tis the season for fresh summer favorites.

Serves 4-6

Ingredients

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon), chilled

• 1 tablespoon olive oil

• 2 ounces feta cheese, crumbled

• 4 basil or 6 mint leaves, minced

• Lemon zest (optional)

• 1 pinch kosher salt, for garnish

• Fresh ground black pepper (optional)

Instructions

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.

2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then, assemble the salad right before serving. Leftovers store for up to 2 days.

Thank you to a Couple That Cooks for this dish.

Ahi Tuna Poke Stacks

Photo: Skinny Taste

We’ve never met a Skinny Taste recipe we didn’t like and Gina makes this restaurant favorite deceivingly easy. This is so fresh and so easy.

Ingredients

• For Tuna:

  • 12 ounces raw sushi-grade tuna, cubed small

  • 3 tablespoons reduced-sodium soy sauce, or gluten-free tamari, liquid aminos

  • 1 1/2 teaspoon sesame oil

  • 1 teaspoon sriracha

  • 1 scallion, sliced

• For Stacks:

  • 1 cup cooked short-grain brown rice, heated

  • 1 tablespoon rice vinegar

  • 1 cup peeled and diced cucumber, about 1 medium

  • 1/2 cup mashed avocado, about 1 medium

  • 4 teaspoons Furikake, such as Eden Shake or use sesame seeds

  • 4 teaspoons reduced-sodium soy sauce, or gluten-free

  • 4 teaspoons mayonnaise

  • 1 teaspoon sriracha sauce

Instructions

1. In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.

2. Gently toss and set aside while you prepare the rest.

3. Place the heated rice in a bowl and add rice vinegar; stir.

4. In a small bowl, combine mayonnaise and sriracha sauce.

5. Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoons of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.

6. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.

7. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

8. Repeat with remaining ingredients.

Thank you Skinny Taste for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as so many stellar other dishes to try.

One-Pot Garlicky Shrimp & Broccoli

Photo: Unsplash

20 minutes to dinner destiny.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 6 medium cloves garlic, sliced, divided

• 4 cups small broccoli florets

• ½ cup diced red bell pepper

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 count)

• 2 teaspoons lemon juice, plus more to taste

Instructions

1. Heat 2 tablespoons oil in a large pot over medium heat.

2. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper.

3. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

4. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute.

5. Add shrimp and the remaining 1/4 teaspoon of salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes.

6. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

7. Serve over rice or cauliflower rice. Or serve with a side salad.

Thanks to Eating Well for this delicious dish that’s in the dinner table rotation.

Healthy Chicken Salad

Photo: ifoodreal

Easy to make whether you're honoring mom or whipping up a midweek meal.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken is always an option)

• 2 stalks celery, diced

• 1 cup red grapes, halved

• 1/2 cup thinly sliced almonds

• 3 green onions, sliced

• 3 Tbsp fresh lemon juice

• 1/2 tsp celery seed

• 2 Tbsp parsley, finely chopped

• 3/4 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

Instructions

1. Mix together the chicken, celery, grapes, almonds, green onions and parsley in a large bowl.

2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the yogurt blend over the chicken mixture and mix well until all combined.

3. Cover and store in the refrigerator until ready to enjoy. You can serve it over lettuce, on bread or with crackers.

This recipe is a Last Night’s Game office favorite that’s a blend of a few different recipes.

TikTok's Favorite Parmesan-Crusted Potatoes

These viral TikTok potatoes (thanks @lilyghodrati) are worth the hype.

Ingredients

• Olive oil

• Grated parmesan cheese

• 9 potatoes, ideally new potatoes, cut in half lengthwise

• Thyme

• Balsamic glaze (optional)

Instructions

1. Preheat your oven to 350°F. Take a cookie sheet and layer it with parchment paper. Drizzle olive oil over the parchment paper and cover completely with grated Parmesan cheese. Sprinkle thyme across the Parmesan cheese.

2. Place your halved potatoes in a line directly over the Parmesan cheese, flat side facing down. Each potato’s open face should be completely covered by the Parmesan.

3. Place your cookie sheet of potatoes in the oven for about 20-30 minutes or until golden brown and crispy. Drizzle with balsamic glaze for a finished touch, or eat as-is. Your potatoes should easily pull apart and have a gorgeous Parmesan-crusted bottom.

Espresso Martini (A Whole Bottle)!

Photo by YesMore Content on Unsplash

Everyone loves an espresso martini, but how about a recipe that gives you a whole bottle that you can stash in the fridge?

PS: Did you know your espresso martini should always have three beans? One each for health, wealth and happiness.

Ingredients

• 2.5 cups of vodka

• 1 cup Espresso

• 1/2 cup of coffee liqueur

• 1/2 cup simple syrup

Instructions

1. Shake to combine.

2. It can be stored for up to 10 days in the fridge.

This recipe is served up by Instagram cocktail legend, Served By Sammy. Follow him for more toastable treats.

Frozen Chocolate Pie

What better way to celebrate National Pi Day than with a Last Night’s Game household favorite?

Ingredients

• One prepared pie crust (baked per instructions) or homemade pie crust (baked) - Use a gluten-free prepared crust to make it gluten-free.

• 1/2 cup softened butter

• 3-4 eggs

• Six squares (1 oz each) semi-sweet chocolate, melted and cooled (1 package/6 oz of semi-sweet chocolate chips can be substituted for the chocolate squares)

• 1 cup confectioners/powdered sugar

• 1 tsp vanilla

Instructions

• In a small mixer bowl, blend the confectioner sugar and the butter on low speed until fluffy.

• Blend in the melted chocolate and vanilla.

• On high speed, beat in eggs one at a time, beating thoroughly after each addition.

• Pour into baked pie shell and cover with plastic wrap. Freeze for several hours or until firm.

• For easier cutting, remove it from the freezer 15 minutes before serving.

This is Amy's childhood favorite recipe, so thanks, Mom, for sharing your recipe.

One Pan Shrimp Fajitas

This recipe is a go-to in Amy’s household. It’s so easy with so much flavor. 

Ingredients

Fajitas

• 3 bell peppers, seeded and sliced

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon sea salt

• ½ teaspoon ground pepper

• 1 Tablespoon olive oil

• 5-6 small corn tortillas

• Toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

• 1 lb. fresh shrimp, peeled and deveined

• ½ Tablespoon olive oil

• 1 Tablespoon chili powder

• ½ teaspoon cumin

• ½ teaspoon onion powder

• ¼ teaspoon sea salt

1. Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.

2. While onions and peppers cook, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

3. Remove onions and peppers from the oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

4. Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Thanks to Eating Bird Food for this recipe. Make sure to check out her site for other delightful dinner favorites.