Tuesday, July 10, 2012

Watermelon Slush

This past week we had insanely hot days. The temperature felt like 120 degrees plus humidity. It was torturous to venture outside even for a short period of time. I love summer and I love hot weather but this was unbearably hot, so hot that all I wanted was some ice cream. To cool down and stick to my healthy goals I found a recipe for Watermelon Slush. It's easy, tasty, refreshing, healthy, and the perfect festive treat for the 4th of July.

Recipe adapted from Hyvee Seasons
Watermelon Slush

8 cups of seedless watermelon
1 cup water, divided
1/4 cup lime juice
1/4 cup agave nectar
3 cups Sprite

1) Puree half of the watermelon in a blender.
2) Put the pureed watermelon through a fine sieve into a 3 quart container to then be put into the freezer.
3) Repeat steps 1 and 2 to the other half of the watermelon.
4) Stir in lime juice and agave nectar.
5) Cover and freeze for at least 8 hours.
6) 1 1/2 to 2 hours before serving allow the frozen watermelon to sit at room temperature. Use large fork to scrape partially thawed watermelon into a glass.
7) Add 2/3 cup of Sprite to the glass. Garnish with a watermelon slice or a lime slice and serve.

I got a little excited and drank some before it was frozen. Although very delicious, it is better if in slushy form!

Thursday, July 5, 2012

BBQ Chicken Quesadillas

Quesadillas are the perfect summer dish, and are easy, versatile, and fun. Barbecue sauce adds a summertime twist to a traditional quesadilla. The original recipe called for Monterey jack cheese which would be fabulous, but I used cheddar cheese because it was in my fridge. Pepper jack cheese would also be a wonderful choice. Earlier in the week I posted another recipe, Spicy Posole Soup, that also featured the Santa Fe Salsa MX Marinade for prepping the chicken. I made two recipes from one session of prepping chicken, a bonus for efficiency.

BBQ Chicken Quesadillas
Recipe Adapted from Hyvee Seasons Magazine.

Ingredients for Two Servings:
  • MX Santa Fe Salsa Marinade. This marinade flavor adds the perfect kick to the chicken.
  • 1 cup shredded or diced chicken
  • 4 flour tortilla shells (8")
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 1/2 cup cilantro leaves plus more for garnish
  • 1/2 cup BBQ sauce plus more for serving
  • Fat-free plain Greek yogurt and lime wedges for serving


1. Process the chicken in the Marinade Express using the Santa Fe Salsa Marinade for 20 minutes.
2. Cut chicken into bite-sized pieces. Cook in oven at 350 degrees for about 10 minutes. Make sure not to cook the chicken throughly because it will continue to cook in the quesadilla.
3. Sprinkle half the cheese on two of the tortilla shells. Add chicken, red pepper, jalapeno, and cilantro. Drizzle with 1/2 cup BBQ sauce. Sprinkle with remaining cheese. Top each tortilla with another tortilla.
4. I used my George Foreman to cook the quesadillas on medium heat. A griddle or pan will work just as well. Grill  until cheese is melted, about 3 to 4 minutes.
5. Cut the quesadillas into triangle wedges.
6. Serve with Plain Greek yogurt, BBQ sauce on the side, lime wedge, and cilantro for garnish. Some freshly made guacamole would be a wonderful topping also.