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Ginger Glazed Melon

June 24, 2010 By The Recipe Mom Leave a Comment
honeydew

What You Need:

3 tbsp water
1/3 C of sugar
2 tsp lime zest, grated
1 tbsp lime juice
1 tsp fresh ginger, peeled and grated fine
1 honeydew melon, cut into bite size pieces

How to Make It:

Pour the water into a saucepan and place the pan over medium heat.
Stir in the sugar and bring the mixture to a brisk boil.
Remove the pan from the heat and stir until the sugar has completely dissolved.
Place the pan in the refrigerator and chill for 5 minutes.
Stir the lime zest, lime juice and ginger into the chilled mixture.
Put the melon chunks into a large serving bowl.
Pour the ginger glaze over the melon and gently toss to coat.

Makes 8 servings

Melons are the icing on the cake when it comes to summer fruits. Honeydew melons are often overlooked for the more popular cantaloupe or watermelon even though they have an exceptional taste. When topped with this syrup they are even tastier. Too quickly peel and cut a melon, cut a thick slice from the bottom and top of the melon. Cut the melon in half crosswise and scoop out the seeds with a spoon. Turn each half upside down and working from the top to the bottom, remove the rind. Once the rind is removed chop the melon in the desired size for your recipe.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 5 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 75; Fat 0g; Saturated Fat 0g; Carbohydrates 20g; Protein 1g; Fiber 2g;
Cholesterol 0mg; Sodium 21mg

Filed Under: Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Zesty Spiced Shrimp

October 17, 2009 By The Recipe Mom Leave a Comment
spicyshrimp

spicyshrimpWhat You Need:

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 C of orange juice
1 t lime juice
1 t orange zest, grated
1 t lime zest, grated
1 t ground cumin
1 t of salt
1 t ground cinnamon
1/4 t cayenne pepper

How to Make It:

Lay the shrimp into the pressure cooker.
Pour the orange and lime juice over the shrimp then add the both zests.
Sprinkle the cumin, salt, cinnamon and pepper into the mixture.
Cook on high pressure 1 minute.
Take from the heat and let the pressure drop by itself.
Remove the cooker lid and let the shrimp cool at room temperature for 1/2 hour.
Replace the lid and chill the shrimp in the juice for 30 minutes.
Remove the shrimp from the liquid and place in a bowl over ice.
Discard the remaining liquid.

These are great as an appetizer for any dinner party. If you prefer you may use lemon juice and lemon zest instead of the lime.

Makes 4 servings

Filed Under: Appetizers, Recipe Cards, Seafood Tagged With: , , , , , , , , , ,