Month: July 2020

Grilled Watermelon

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  1. Heat grill or grill pan to medium heat. In a medium bowl, whisk together lime juice and zest, honey, and olive oil.
  2. Brush lime juice mixture all over watermelon wedges and place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side.
  3. Sprinkle with mint and flaky sea salt and serve.

Ingredients

  • 1 medium seedless watermelon sliced into 1-inch thick wedges
  • 1 tablespoon olive oil plus more for oiling the grill
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt
  • ¼ cup thinly sliced fresh mint leaves

Asian Rice Stuffed Chicken

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Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.

  1. 4 slices bacon, chopped.
  2. 8 oz. cremini or shiitake mushrooms, roughly chopped.
  3. 3 scallions, chopped.
  4. 2 cups cooked sticky (glutinous or sweet) rice (see instructions on how to pre-cook sticky rice)
  5. 2 teaspoons light soy sauce.
  6. 1 ½ teaspoons dark soy sauce.
  7. ½ teaspoon sesame oil.
  8. Pinch of five spice powder.

Directions

  • Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
  • Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
  • Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
  • Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
  • Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.
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