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Grilled Watermelon Salad


Recipe courtesy of Claire Robinson


1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a
French Chevre
Fresh finely cracked black pepper


Stand the watermelon half cut side down on
a cutting board and slice away the rind,
leaving a solid block of melon. Turn the
block on its side and cut it into 8 squares,
roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and
bring to a simmer over medium-high heat.
Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over
watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2
minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate,
followed by a grilled slice of watermelon in the center, and top with a tablespoon of
crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and
another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad
with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and
serve immediately.


Cowboy Style Ribs

Texas Cowboy-Style Ribs

From BHG


  • pounds beef chuck short ribs
  • tablespoon chili powder
  • tablespoon packed brown sugar
  • teaspoon salt
  • teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon ground cumin
  • teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • cups mesquite chips
  • medium onion, finely chopped
  • cloves garlic, minced
  • tablespoon cooking oil
  • 1 1/2 cups ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup hot strong coffee
  • 1/4 cup red wine vinegar
  • tablespoons packed brown sugar
  • canned chipotle pepper in adobo sauce, chopped
  • teaspoons dry mustard
  • 1/2 teaspoon salt


  1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
  2. Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
  3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
  4. In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
  5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.

Citrus Marinated Turkey Breast with Cilantro Dipping Sauce


courtesy of BHG


  • 3 pounds fresh or frozen bone-in turkey breast halves
  • cups lightly packed fresh cilantro leaves (about 1-1/4 oz.)
  • 1 1/3 cups orange juice
  • 1/2 cup lemon juice
  • 1 2 cloves garlic, halved
  • fresh jalapeno chile pepper, seeded and cut up
  • teaspoons salt
  • teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups olive oil
  • Nonstick cooking spray


  1. Thaw turkey, if frozen. Using tip of a sharp knife, prick turkey breast in several spots. Place turkey breast halves, skin side down, in very large self-sealing plastic bag set in a baking dish. Set aside.
  2. For Cilantro Dipping Sauce, in a food processor bowl or blender container combine cilantro, orange juice, lemon juice, garlic, jalapeno, salt, cumin, and black pepper. Cover and process until almost smooth. With processor or blender running, slowly add oil in thin stream. Pour 2 cups sauce into covered container; refrigerate until serving. Pour remaining cilantro sauce over turkey breast halves; marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Preheat oven to 400 degrees F. Coat shallow roasting pan and roasting rack with cooking spray.
  3. Remove turkey from marinade; discard marinade. Place turkey, bone side down, on rack in prepared roasting pan. Insert an oven-going meat thermometer into thickest part of turkey breast halves, without touching bone. Roast, uncovered, 20 minutes. Reduce oven temperature to 350 degrees F. Roast turkey 1 to 1-1/2 hours longer or until thermometer registers 170 degrees F, juices run clear, and turkey is no longer pink. Cover with foil to prevent over-browning. Let stand, covered, 10 minutes before slicing. Stir sauce; pass with turkey. Makes 10 to 12 servings.

Slow-Cooker Saucy Orange-Barbecued Chicken


From Betty Crocker


1 tablespoon vegetable oil
2 packages (1.5 lb each) bone-in chicken thighs, skin removed


3/4 cup chili sauce
1/3 cup orange marmalade
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce


  • Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).
  • Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
  • Drain excess liquid from slow cooker. Pour sauce over chicken; cook 10 to 15 minutes longer.

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