i love good ideas. i love innovative solutions to problems i see in the world, big and small.
i love watching shows like shark tank, where people come up with the craziest concepts
and make them become a reality. i also love finding, seeing and experiencing new things -
and then wondering - why didn't i think of this??? am i the only one?
when i saw a recipe for a savory slice of watermelon, i stopped in my tracks.
either it was the worst idea ever, or one of those 'wait, why didn't i think of that???'
before you read any further - let me just tell you. it's definitely the latter.
these were incredible. definitely different than biting into your classic slice of watermelon -
but so incredible refreshing - and savory!!! honestly, i thought these were genius.
so simple. such a crowd-pleaser. and immediately upgrades a super simple snack
to be side-dish worthy. you have to try these. there are probably endless ways
to vary this recipe, but i was pretty obsessed with this Mexican flavor profile.
recipe via cooking light
serves 4
be sure to adjust this recipe to the size of your watermelon. i bought a smaller,
personal size watermelon and had plenty of spice mix based on the below recipe.
ingredients
1 1/2 tablespoon grated lime rind
1/2 teaspoon chile powder
1/2 teaspoon ground coupon
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
4 watermelon wedges
or however many your heart desires
1 tablespoon olive oil
1 1/2 teaspoon chopped fresh cilantro (optional)
directions
1. preheat oven to 200 degrees
2. spread lime rind on a baking sheet and bake for 10 minutes until slightly dried.
3. combine dried rind, chile powder, cumin, salt, and pepper in a small bowl.
4. arrange watermelon wedges on a platter, drizzle with oil
and sprinkle evenly with spice mixture and cilantro (if using).
note - the drizzle of olive oil was delicious but not necessary.
i ate my first plate of wedges with olive oil, and then finished the rest of my watermelon
(don't judge me) sans olive oil - just sprinkling the spice mix strait on.
also - i skipped the cilantro, but kept it in the recipe above for those of you who love it!
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