NomNom: Marinated Watermelon and Tomato Salad

Summer so far has been nothing short of amazing. Testing new recipes with fresh seasonal vegetables from the CSA, a quick and fun trip to LA, taking my running on the treadmill to outdoors, weekend trips to the local farmers market to consume my weights worth of melons/watermelons, all while hanging out with loved ones have brought along great memories for summer '14 thus far.

I'm not kidding when I say this but I could easily finish a 5 lb baby watermelon in a day. By myself. I mean, it's borderline obnoxious how much I've been eating this sweet, juicy fruit the past month and believe it or not, those deceiving looking yellow things pictured are watermelons! I discovered that yellow-fleshed watermelons existed last week (found at the farmers market) and have been consuming them like a boss. I can't get enough of fresh summer produce and today's recipe takes watermelon to the next level. After discovering this salad, I just can't be bothered with eating watermelons by itself anymore, let alone normal looking red fleshed watermelons. #Sorryimnotsorry.

#Kidding.

Summer eating should be about fresh, sweet, juicy, and citrusy things--foods that make you say, "ahhh this tastes like summer" and rest assured, this salad will do that.

Hope you're enjoying your weekend so far. Xo.


Ingredients (Adapted from Real Simple Magazine July 2014: Yields 8)
10 cups cubed seedless watermelon
1/4 cup fresh lime juice
1 1/2 lb chopped tomatoes
1/2 sliced red onion
1/2 cup torn fresh basil leaves
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Procedure
1. Combine watermelon and fresh lime juice in a large bowl. Let sit, stirring occasionally, at room temperature for 15 minutes. (The watermelon will absorb the lime juice as it sits.)

2. Add chopped tomatoes, red onions, basil leaves, olive oil, sat and pepper and toss to combine.

NomNom: Marshmallow Chocolate Chunk Cookies

I've been on a chocolate kick lately which is out of the norm for me. I've been eating anything in sight that's chocolate covered (almonds, pomegranates, pretzels, etc) and can't say I hate it one bit. Don't look at me like that.

While I was looking up cookie recipes online I came across Real Simple's brilliant monthly cookie a day posts. I mean, talk about having options. I'm a fan of options.

I'm just gonna cut to the chase. These cookies are EXCELLENT. I'm serious. Slightly crispy on the outside with the perfect chew in the middle, on top of the ooey gooey marshmallow goodness nestled in between the chocolatey pieces. Holy yum.

I'm sure my dentist will appreciate this cookie.

I initially had some reservations about this recipe because marshmallows have an extra sweet factor for me so I was concerned the cookies would be too sweet. But I was wrong. Nobody's perfect. 

If it's any indication of how much love I have for these cookies...I made it again the following weekend. Even after giving half of my second batch to my mom, she nonchalantly asked me later on during the week when I would be making the cookies again. Boom.

Have a great weekend. Xo.

Ingredients (Recipe adapted via Real Simple): Yields 44 cookies

1 1/2 cups all-purpose flour, spooned and leveled
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate, chopped
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups mini marshmallows

Procedure
1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set asides.

2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.

4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.

5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.

NomNom: Couscous with Apricot Vinaigrette

One of the many things I love about being in the kitchen and researching recipes to experiment with, is to be reintroduced to foods I may not have liked before. Truth be told, I was never a fan of couscous until I came across today's recipe. The ones I've come across prior to this recipe had a grainy, dry, texture to it and there wasn't much of a impressionable punch in taste. Not exciting therefore was never very interested.

I wanted to make a quick, easy, and light side dish for dinner and came across this recipe within my food magazine stack. I took a quick glance at the ingredient list and realized I had everything on the list (minus the couscous) which I took as a sign to the beginnings of a refound relationship.

Fluffy and flavorful. That's what couscous should be like and this recipe delivers just that. I'm not sure if I just got unlucky with the couscous dishes I've come across in my life because this dish is truly outstanding. There is so much going on with this super simple dish starting from the texture you get from the almonds to the slightly sweet and tangy sauce that's weaved into the couscous. The fact that you just pour hot water over the couscous and let it stand for 5 minutes to "cook" is kind of amazing in itself. I mean, how easy is that? (said in my best Ina Garten's voice).

Have a great weekend. Xo


Recipe (Adapted from Real Simple mag: Easy, Delicious Meals): Serves 6
1 10-ounce box couscous (1 1/2 cup)
1/4 cup apricot preserves
3 Tablespoons olive oil
2 teaspoons white wine vinegar
Salt and black pepper
2 scallions, chopped
1/4 cup roasted almonds, chopped

Procedure
1. Place the couscous in a serving bowl. Pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes.

2. Meanwhile, warm the preserves in a small sauce pan over medium heat. Remove from heat and whisk in the oil, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. Fluff the couscous with a fork and toss with the scallions almonds, and vinaigrette.

Weekend Snapshots

This weekend I...

1. Watched the much anticipated movie, Hunger Games. In my opinion movies are never as good as the books, but this was very well done. It was over 2 hours long but the time goes unnoticed because the movie kept you in constant suspense. The main actress, Jennifer Lawrence did an amazing job playing Katniss--she makes you want to cheer for her.

2. Stopped by Jimmy Johns to grab a quick bite to eat. This sandwich shop has the most delicious in-house baked bread. I'm glad there are more Jimmy Johns popping up around the DMV area.

3. Cooked a dish using a recipe from Real Simple magazine. It was "linguine with shrimp, artichokes, and crispy bread crumbs." Quick and tasty--what's not to love? I just love reading through magazines and finding recipes that I didn't expect to see in a non related food magazine.

4. Stopped by the drugstore to pick up some toiletries for my upcoming trip to the Bahamas later this week. I am so, so looking forward to this vacation because it's been a bit stressful the past couple weeks and doing nothing but lounging on the beach, eating, sunbathing, and basically being a lazy bum is just what I need right about now.

5. Went rug shopping for my place. I saw a potential one I liked but after measuring how much coverage I want the rug to have, it might be a bit too big. Call me picky, but why is rug shopping such a difficult task?

How was your weekend?