Summertime Watermelon Skewers

When invited to a BBQ most of us bring something in a bowl, something marinated, or something to drink. Well here is something on a stick! It is not marinated, it is chopped and assembled. The saltiness of the feta, the sweetness of the watermelon and the savoryness (not a word) of the prosciutto make for a perfect bite. So why not put three perfect bites on a stick, it is portable, delish, and so easy for your backyard BBQ.

Ingredients:

1 medium watermelon

3 blocks goat’s milk Feta

¼ Lb. of Prosciutto

A tip while looking for ingredients is to use goat’s milk Feta, it is has less of a bite than regular Feta, and is not as salty and wont overwhelm the watermelon. Also get a sample of Prosciutto and you want it to be on the savory sweet side.  Making this is so simple, and comes in a few simple steps. Remove the watermelon rind and all the white parts, and cube into 2 inch cubes. Now cube the feta into 1 inch cubes. On your skewer put a piece of watermelon, then a piece of feta, and tear a small piece of Prosciutto and put on the skewer. Repeat three times, place on a beautiful plate and serve!

There is not a single person that won’t love this.

Chip and Dip Fiesta!!

Summer fiestas are upon us. What better food gift to bring then homemade chips and dip. Summer to me always embraces spice and bright fresh flavors. So we decided to create a spicy dip, a spicy chip, a bright dip, and a bright chip! Here we made a bright olive oil salted rosemary chip, a roasted red pepper feta dip, a spicy roasted tomatillo salsa, and a cayenne lime chip. Mix and match and you won’t disappoint!

Ingredients

Roasted red pepper feta dip:
1 cup cream cheese
1 cup feta
2 med red bell peppers
1 Tlbs. Water
½ a lime

Tomatillo Salsa:
7 tomatillos
Salt and pepper to taste

Chips:
3 packs of pita, approx. 15 pita breads
4 limes
2 sprigs fresh rosemary
4 Tlbs. Salt
2 Tlbs cayenne
¼ cup olive oil

Chips:

Preheat oven to 325 degrees. Cut your pitas into 16ths and lay out on to 4 baking sheets. Set aside two sheets of pita slices. Take the two you have and drizzle with olive oil. Remove rosemary from stem and finely chop. Sprinkle salt and rosemary over your pita slices. Take your other two sheets of pita and squeeze as much lime as needed to get the pita wet. Sprinkle cayenne, so the bread appears slightly dusted. Place in oven and let bake for about 25 minutes or until crispy and browned. Check half way through and maybe flip around if your over is temperamental like ours.

Dips:

*be sure to remove outer layer of tomatillo and wash all the stickiness*

On an open flame (we literally place vegetables on stop top burners) roast your bell peppers and tomatillos. You want the skin to blister and blacken, which is how you know your vegetables are fully roasted. Set asides tomatillos. We are now going to make the cheese dip.

Cut green tops off over your bell peppers, wash off blackened skin, wash out all of the seeds, and chop. Place feta cheese, cream cheese, bell peppers, water, and a squeeze of half a lime in blender and blend on high until all fleck of red blend together. Pour mix into a sauce pan on low heat and whisk until mi thickens as it reduces, about 5-7 min. Pour serving bowl and serve hot or chilled.

Now, super simple, place the tomatillos with blackened skin into a blended with a pinch of salt and pepper and blend. Pout into serving bowl and you can garnish either how you like.

Place chips around your dip and get to dipping!