Watermelon with Arugula and Mint Vinaigrette

INGREDIENTS
1 pound Watermelon
¼ cup Red wine vinegar
1 tablespoon Honey
1 tablespoon Lemon juice (fresh)
2 cup Fresh Mint, chopped
½ cup Extra-virgin olive oil
1 item sweet/yellow onion, julienne
4 ounce Feta cheese, crumbled
1 item Bundle Arugula
½ cup Of pine nuts, toasted
1 item Salt and pepper to taste

PREPARATION
Vinaigrette Directions
To prepare the vinaigrette, combine vinegar, honey, lemon juice, salt and pepper and whisk together. In a thin stream, whisking constantly add the oil until incorporated. Add the chopped mint, taste and adjust seasoning. Set aside

Salad Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a large bowl, combine the melon, onion, feta, pine nut and arugula. Pour the dressing over the salad mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves. Eat and enjoy.

YIELD

6 Serving/s

Bubbly Pear Cocktail

INGREDIENTS
1 item Frozen pear slice
1 item Eau de vie (flavored brandy) or pear nectar
4 to 5 ounce champagne or ginger ale



PREPARATION
Place pear slice in flute or tall glass. Add 1 ouncebrandy or nectar. Fill with champagne or ginger ale.
Garnish with champagne grapes, if desired.

0 Serving/s

Shrimp Salad In Cucumber Cups

INGREDIENTS
2 item English (long) cucumbers
1 pound cooked small shrimp
1/2 cup minced celery
1/4 cup minced red onion
2 tablespoon snipped chives
1/2 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

PREPARATION
Partially peel cucumbers lengthwise, creating stripes; cut into 3/4-inch-thick slices (about 26 pieces). Using a spoon, scoop out a little of each slice; do not pierce bottom. Place on baking sheet lined with paper towels; cover with plastic wrap and chill until filling and serving (up to several hours).
In bowl, mix shrimp and remaining ingredients. Fill each cucumber cup with shrimp salad.If desired, garnish with sprinkle of paprika and pieces of chive.

YIELD

26 Serving/s

Nutritional Information

Per appetizer: 31 calories, 1 gram carbohydrate, 27 milligrams cholesterol, 2 grams fat, 3 grams protein, 61 milligrams sodium

Essence magazine

Mango Passion Punch

Dedicated to Bombchell
No cornmeal is involved, lol!

INGREDIENTS
1/2 item gallon mango nectar
1 item quart passion fruit juice
1 item quart pineapple juice

PREPARATION
In large pitcher or punch bowl, combine all ingredients. Add ice. Garnish with fresh fruit. Add rum or vodka to make cocktails.

YIELD
12 Serving/s
Try with a lil coconut rum for all of you who like it with a kick. If you don't drink like me, then add mineral water for that wonderful bubbly!

Big Easy Beans and Yellow Rice

INGREDIENTS
1 cup uncooked long-grain rice
1 teaspoon ground turmeric
½ pound low-fat smoked sausage or ¼ pound andouille sausage
1 item medium-size onion, chopped
1 item green bell pepper, seeded, chopped
1 item rib celery, sliced thin or chopped
8 ounce can no-salt-added chopped tomatoes
2 item 16-ounce cans beans of choice
½ cup no- or low-fat chicken or vegetable broth
2 item sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoon hot-pepper sauce, or to taste
¼ teaspoon ground black pepper

PREPARATION
Cook rice according to package directions, but add turmeric to water. Meanwhile, slice sausage and place in large nonstick saucepan over medium-high heat. Cook, turning occasionally, to render fat and brown. Remove sausage and set aside. Pour off all but 1 tablespoon fat from saucepan, and add onion, bell pepper and celery. Cook until soft, about 8 minutes. Stir in tomatoes, beans, cooked sausage, broth, thyme, hot-pepper sauce and black pepper. Bring to simmer over medium heat, stirring until beans are hot. To serve, spoon over warm rice.

YIELD
4 Serving/s

Nutritional Information
Per serving: 479 calories, 80 grams carbohydrate, 32 milligrams cholesterol, 8 grams fat, 24 grams protein, 609 milligrams sodium

Orzo Pasta With Shrimp And Feta

INGREDIENTS
1/2 cup chopped yellow onion
1 tablespoon minced garlic
½ cup dried oregano
1/4 teaspoon red pepper flakes
2 tablespoon olive oil
28 ounce can crushed tomatoes
½ teaspoon salt (optional)
1½ pound peeled and deveined large shrimp
12 pound orzo pasta
1 cup feta cheese

PREPARATION
Heat oven to 425°F. In a 4-quart sauce pot over medium heat, cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil. Stir until onion is softened, about 3 minutes. Add wine, and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt; reduce heat; and simmer briskly until slightly thickened, about 5 minutes. Add shrimp, stirring occasionally, until they are just cooked through, about 3 minutes. Set aside. Cook orzo according to package directions. Reserve ½ cup cooking water, and drain the rest. Return orzo to pot, toss with 1 tablespoon oil, and stir in sauce with shrimp and reserved cooking water. Spoon half of pasta into an oiled 13-by-9-inch glass baking dish; sprinkle with ½ cup of feta cheese. Top with remaining pasta and feta, and bake uncovered until cheese is slightly melted and pasta is heated through, about 10 minutes.

YIELD
6 Serving/s
Nutritional InformationPer serving: 461 calories, 55 grams carbohydrate, 190 milligrams cholesterol, 12 grams fat, 31 grams protein, 651 milligrams sodium.

Big Daddy Parfait

INGREDIENTS:
2 teaspoon orange zest
2 tablespoon sugar
1/4 cup dried coconut flakes
16 ounce box granola cereal (recommended: Kashi)
24 ounce ounces vanilla yogurt, drained
3 item bananas, sliced
1 1/2 item pints strawberries, stemmed and quartered
1 1/2 item pints blackberries
1 item pint blueberries
1/2 cup pineapple, diced
8 ounce container whipped cream (recommended: Cool Whip)

PREPARATION
In a small bowl, mix orange zest, sugar and coconut. Set aside.

In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit.

In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.