Monday, July 19, 2021

3-Ingredient Watermelon Sherbet Recipe


6 cups seedless watermelon cubes, frozen

1/2 cup sweetened condensed milk

1 cup frozen bananas


Put the frozen watermelon cubes, frozen bananas and sweetened condensed milk into a blender. Blend for 4 to 5 minutes or until thoroughly combined and creamy.

Pour the mixture into a loaf pan or container. Freeze for at least 2 hours. 

Sunday, July 11, 2021

Watermelon Gazpacho



4 cups cubed watermelon, seeded, divided

2 tablespoons lime juice

1 tablespoon grated lime zest

1 teaspoon minced fresh gingerroot

1 teaspoon salt

1 cup chopped tomato

1/2 cup chopped cucumber

1/2 cup chopped green pepper

1/4 cup minced fresh cilantro

2 tablespoons chopped green onion

1 tablespoon finely chopped seeded jalapeno pepper

Watermelon wedges, optional


Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.

In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

This is SO good! Definitely a make again.😀

Thursday, July 1, 2021

Guy Clark - Homegrown Tomatoes

 I love a good tomato sandwich. Tomato on white Wonder Bread with some mayo 😁  

When we lived on Long Island I didn't need to grow them, farm stands had an abundance of field tomatoes that were always picked that morning.

The tomatoes in Florida are tasteless. I've bought them in every store and farmers market. None were worthy of a good tomato sandwich.

Mey picked up some seedlings. She kept three and I took the other three.

Today I picked my first Florida tomato that I grew. 

It was a bit better then the other tomatoes ( maybe just in my imagination)  but knowing I will never have a Long Island tomato again, I can settle for second best.

 Heard this song and perfect for my tomato story.

Monday, June 28, 2021

Pink Lemonade Nice Cream



3 medium ripe bananas, sliced and frozen

⅔ cup fresh or frozen raspberries

1 tablespoon lemon zest

2 tablespoons lemon juice


Place bananas, raspberries, lemon zest and lemon juice in a food processor. Process until smooth.


Thursday, June 24, 2021

Creamy Watermelon Smoothie


2 cups chopped seedless watermelon, plus watermelon wedges for garnish

1 small banana ( I had a frozen banana- which I tossed in)

¾ cup frozen strawberries

1/2 cup plain Greek yogurt

2 teaspoons honey


Add all the above to blender.

Blend until creamy.

It's been SO hot here. Watermelons have been on sale and thought I would give this a try.

LOVED it!💗


Saturday, June 19, 2021

Sweet Potato Salad


1 medium sweet potato, peeled and chopped into a ½-inch dice

1 clove garlic, minced

¼ red onion, diced (about ⅓ cup)

1 can chickpeas, rinsed and drained

2 teaspoons extra virgin olive oil, divided

½ teaspoon garlic powder

2 tablespoons runny tahini

2 tablespoons freshly squeezed lemon juice

2 to 4 tablespoons warm water

¼ cup chopped parsley or dried kale crumbled



Preheat the oven to 400 degrees Fahrenheit.

Peel and chop sweet potato into a ½-inch dice. Toss the chopped sweet potato with 1 teaspoon of olive oil. Spread on a baking sheet and sprinkle with salt. Roast for 20 minutes, until lightly browned and soft when pierced with a fork.

Heat the remaining teaspoon of olive oil in a skillet over medium heat.

Add 1 can of chickpeas (rinsed and drained) and season with ½ teaspoon of garlic powder, and a sprinkle of salt.

Toast the chickpeas for four to five minutes, until golden brown. Remove from heat.

In a small bowl, combine 2 tablespoons of runny tahini with 2 tablespoons of freshly squeezed lemon juice and warm water (start with 2 tablespoons of water and increase until you achieve a smooth, creamy consistency).

Add the minced garlic, salt, and cracked black pepper to the tahini mixture. Stir until incorporated.

In a large bowl, combine the roasted sweet potatoes, chickpeas, diced red onion, and tahini dressing. Toss until combined.

Thursday, June 17, 2021

Panda Express Zucchini & Mushroom Chicken ( copycat)


1 pound boneless skinless chicken breasts , cut into thin bite sized slices

3 tablespoons cornstarch

1 tablespoon canola oil

1 tablespoon sesame oil

8 ounces mushrooms , 

1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

3 garlic cloves , minced

2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)

sesame seeds , for garnish (optional)


Toss the chicken with cornstarch.

Heat the canola and sesame oil in the pan.

Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.

Remove chicken from the pan, and turn the heat up to high.

Add in the mushrooms and zucchini and cook until they start to brown.

Add the garlic and ginger and cook/stir for 30 seconds.

Cook for another 2-3 minutes as vegetables soften a little.

Add the chicken back in and stir to coat.

Add in the soy sauce, sugar and rice wine vinegar and stir to coat.

Serve with Rice.