Friday, August 29, 2014

Tortellini with a Mushroom and White Wine Sauce

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Chris and I usually head to Melting Pot when restaurant week hits our neighborhood, and since we were unable to go this year I decided to bring Melting Pot to us. "So where's the picture of your Melting Pot fondue dinner?" you ask? Well, my fondue was, in all honestly, a fail. Like, a big glob of cheese fail. So I turned to my go-to backup: pasta.
There's lots of cheese packed into this dish, both in the tortellini and in the sauce. I made a basic sauce consisting of white wine and vegetable stock, and then spruced up the flavors with some butter, garlic and onions. Even though we weren't able to recreate Melting Pot at home, I think our alternative plan was a big winner. Enjoy!

Printable Recipe

  • 1 (8 oz.) package cheese tortellini
  • 1 tbsp. butter
  • 1 tbsp. garlic, minced
  • 1/2 onion, diced
  • 1 (8 oz.) package mushrooms, sliced
  • 1 tbsp. flour
  • 1/2 cup dry white wine
  • 1/2 cup vegetable or chicken stock
  • Salt and pepper, to taste
  • 1/4 cup Parmesan cheese, grated
Cook tortellini according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add the onions and mushrooms to the skillet and cook for 3-4 minutes, until tender and all the liquid is evaporated. Add flour and stir for 1 minute.

Add wine and chicken stock to the skillet. Season with salt and pepper. Stir and allow to cook for 3-4 minutes until sauce thickens. 

Add Parmesan cheese and stir to combine. Add cooked tortellini to the skillet and toss to coat. 

Source: SK Original

Wednesday, August 27, 2014

Kung Pao Zoodles (Zucchini Noodles)

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Chris and I have a diet that is packed with protein, and that's usually in the form of some sort of meat or fish. Even though most nights these two usually find their way onto our plates, I think it's healthy to cut back on the meats and have some vegetarian meals once in a while. Pasta is a front-runner on those nights, but it's also very starchy so I try not to go that route too often. Although zoodles (zucchini noodles) aren't a permanent replacement for our favorite starch, they are a great substitute that make you feeling satisfied, but not overly stuffed.
Zoodles can be used in place of pasta in almost any dish, which makes them very versatile. This particular recipe has some heat, some acid, some sweetness and some savory elements to cover all our bases. We both really enjoyed this meal and I was also a big fan of how quick the zoodles cooked. Two minutes and they were ready to go! Enjoy!

Printable Recipe

2 servings
  • 3 medium zucchini, ends trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red or green bell pepper, cut into 1/2-inch pieces
  • 1 tsp. sesame oil
  • 2 tsp. garlic, minced
  • 1 tsp. fresh ground ginger
  • 2 tbsp. dry roasted peanuts
  • 2 tbsp. scallions, thinly sliced along diagonal

For the sauce:
  • 1 1/2 tbsp. low-sodium soy sauce
  • 1 tbsp. balsamic vinegar
  • 1 tsp. hoisin sauce
  • 2 1/2 tbsp. water
  • 1/2 tbsp. hot chili paste
  • 2 tsp. sugar
  • 2 tsp. cornstarch
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (If you don't have a spiralizer or a mandolin, use a vegetable peel to peel the zucchini and then cut each peel into thin strips lenghwise.)

In a small bowl, whisk together soy sauce, vinegar, hoisin, water, chili paste, sugar and cornstarch; set aside.

Heat a large pan to medium heat. Add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. 

Add the bell pepper and cook for 2 minutes. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. 

Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Source: Adapted from Skinnytaste

Monday, August 25, 2014

Gluten-Free Dream Bars

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I used to find it extremely difficult to find a good gluten-free dessert that didn't taste like cardboard. Now there are so many mixes and pre-packaged goodies that are actually edible, so it's impossible not to find a few sweet things to snack on while on a gluten-free diet.
My mom recently went gluten-free and it has been helping her out a lot, but I'm my mother's daughter and we both suffer from the same enormous sweet tooth. So it was super important that even though she's following certain diet restrictions, that she could still indulge in something sweet now and then. She made these bars one day when I had her and my brother over for lunch, and if we didn't know they were gluten-free we never would have known. They had chocolate and coconut and pecans. And were drizzled with sweetened condensed milk! My favorite. This is a sweet treat absolutely anyone will enjoy!

Printable Recipe

Makes 24 bars
  • 3/4 cup soft butter
  • 1 tsp. vanilla
  • 1 bag King Arthur Gluten-Free Cookie Mix
  • 1 large egg
  • 1/2 cup sweetened condensed milk
  • 1/2 cup (3 oz.) semisweet chocolate chips
  • 1/2 cup pecan pieces
  • 1 cup sweetened coconut, shredded
Preheat your oven to 375 degrees F. Lightly grease a 9" x 13" pan.

Combine the butter, extract, and cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs and reserve for streusel topping.

Add the egg to the remaining mix and blend until smooth. Spread dough in an even layer on the bottom of your prepared pan.

Drizzle dough with sweetened condensed milk. Sprinkle evenly with chocolate chips and pecans. Lightly mix the coconut with the reserved crumbs and sprinkle evenly over the chips and pecans.

Bake the bars for 26 to 28 minutes, till they're golden brown. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.

Source: King Arthur Flour

Friday, August 22, 2014

Chicken Fajita Burgers

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When my entire family went to the beach a few weeks ago, we decided that each individual family would pick a night to cook dinner so we didn't have to try to find reservations to accommodate all 13 of us every night. On my little family's night, I chose to make beef and chicken fajitas, guacamole and Mexican rice. The perfect set-up for a crowd. And it turned out perfectly.
When we got home I was still in a fajita mood since they turned out so great, but instead of making Chris endure the same meal two weeks in a row, I wanted to use the same ingredients in a new dish. I used the same seasonings, but mixed them in with ground chicken to make a burger patty. I topped the burger with my amazing guacamole and sautéed vegetables, and it was a huge hit. Perfect for these summer months, too. Enjoy!

Printable Recipe

Makes 4 burgers

For the burgers:

  • 1 lb. ground chicken
  • 1 egg
  • 1 cup Panko bread crumbs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • Dash of paprika
  • Dash of crushed red pepper flakes
  • 1 tbsp. lime juice
For the topping:
  • 1 tbsp. butter
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow onion, sliced thin
  • Guacamole
  • 4 slices cheddar cheese
  • 4 sandwich buns
In a large bowl, combine the ground chicken, egg, bread crumbs, garlic powder, seasoned salt, cumin, chili powder, paprika, red pepper flakes and lime juice. Use your hands to combine. Pat into 4 equal sized patties.

Place the chicken patties on a hot grill over medium heat and cook for 5 minutes. Flip and continue cooking for 5 minutes. Top with the cheese, turn off the grill, and close the lid to let the cheese melt. Remove to a plate.

While the burgers are cooking, heat a large skillet over medium heat. Add butter and allow to melt. Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until peppers and onions are tender, about 8 minutes.
Meanwhile, place the buns in a toaster and toast until light brown.

Top the buns with guacamole, burgers, and vegetables to serve.

Source: SK Original

Thursday, August 21, 2014

Healthy Solutions Spice Blends Review & Giveaway!!

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Healthy Solutions Spice Blends is a maker of 16 distinct spice blends that are recipe ready and made to cook with fish, beef, pork and poultry. They offer flavorful meals that can be prepared in minutes! I recently made the Shrimp Scampi using the spice blend packet and the dish was on the table in under 20 minutes! The flavors were amazing as one would even know this came from a spice pack!
They have a ton of spice blend options to try, too! Some flavors they offer are: Herb Crusted Tilapia, Shrimp Scampi, Cajun Seafood, Lemon Pepper, Sesame Ginger Tuna, Grilled Swordfish, Bold Beef Rub, Authentic Chili/Tacos, Hearty Beef Stew, Perfect Steak and Savory Meatloaf. Each packet also all have handy recipes right on the back for your convenience! Check out their website for additional details.
The spice blends are all natural and are mixed together using only the highest quality spices and made with no fillers or preservatives. This is exactly what I look for when feeding my little family. Amazing flavor is just an added bonus!

One lucky reader will be able to win some Healthy Solutions Spice Blends samples for themselves! Just enter using the widget below! Winner will be announced August 29th. Good luck!

a Rafflecopter giveaway 

Giveaway is open until Thursday, August 28thth at 11:55pm EST. Winner will be announced August 29th. Contest open to US residents only. Winner will be drawn at random and contacted by email. Winner will have 48 hours to respond before another winner is chosen. Good luck!!

Note: Healthy Solutions Spice Blends graciously provided me with personal samples and the samples for this giveaway. All comments and opinions are my own.

Wednesday, August 20, 2014

Brown Sugar Oatmeal Cookies

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Think chocolate chip cookies without the chocolate and with lots more brown sugar. That's basically what these cookies are in a nutshell. And the thing that gives chocolate chip cookies that amazing flavor is the brown sugar, already know what these cookies are going to be. Amazing, that's what. 
Sure, you can add in some chocolate chips or nuts if you really want to, but they really don't need it. They're slightly chewy and slightly crunchy and have just the right amount of sweetness. Serve these up with milk and they really hit the spot. Enjoy!

Printable Recipe


  • 1 stick salted butter, softened
  • 1 stick unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup packed light brown sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3 cups old-fashioned oats
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer.

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

Source: Adapted from The Pioneer Woman

Monday, August 18, 2014

Frozen Banana Hot Chocolate

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What do you do when you're craving hot chocolate, but it's 80-something degrees in the middle of August? Well, you make a frozen version! Obviously.

Brittany at We Heart Vegan became vegan not solely because of her love of animals, but also because she knows the effects some animal products can have on our bodies. So she decided to be proactive about it. I love her passion for vegan cooking and was really inspired by some of her meatless creations!
For the Secret Recipe Club, I chose to make non-vegan version of one of her recipes, mainly because I didn't have the vegan ingredients on hand. Frozen Hot Chocolate is a treat to have in the summertime and satisfies any chocolate craving you might have (which, for me, is on a daily basis). It's ice cold, frothy and the bananas are a sweet surprise. To make this truly vegan, substitute coconut milk for the cow's milk and you're set. Enjoy!

Printable Recipe

  • 4 1/2 tbsp. hot chocolate mix
  • 1 1/2 cups water
  • 1/4 cup 1% milk
  • 1 large frozen banana
  • 1 1/2-2 cups ice
  • Whipped cream or mini marshmallows, for serving (optional)
Put the water in a small saucepan and bring to a boil. Add hot chocolate mix and stir until combined. Set aside in the refrigerator or freezer to cool completely.

Once hot chocolate mixture is cooled, add to a blender along with the milk, frozen banana and ice. Blend until smooth.

Friday, August 15, 2014

Avocado Chicken Enchiladas

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I knew I was taking a huge gamble by making enchiladas with a white sauce since my husband is a lover of all things tomato-based. It was a gamble I was willing to take, even if it meant eating the whole tray myself. Chicken...and salsa...and sour cream...and cheese...and avocados...all for me? I could only hope...
Unfortunately he loved these just as much as I did, so I was forced to share. Using a rotisserie chicken made the filling a cinch to prepare, so the only really daunting task was preparing the sauce, but even that only took ten minutes. These enchiladas are creamy and decadent. The avocado adds a creamy texture to the filling and is a nice, refreshing contrast to the spicy sauce. Enjoy!

Printable Recipe


For the sauce:
  • 1 tbsp. butter
  • 1 jalapeño pepper, seeded and minced
  • 2 tsp. garlic, minced
  • 1 tbsp. flour
  • 1 cup chicken stock
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup cilantro, chopped
  • 1 cup mild salsa verde
  • 1/2 cup fat free sour cream
For the enchiladas:
  • 3 cups Rotisserie chicken, chopped
  • 8 oz. Mexican blend cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour tortillas
Preheat oven to 375 degrees F.

In a medium sauce pan, melt butter over medium-high heat. Saute jalapeño and garlic for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. 

Add a small amount of chicken, cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Repeat with remaining tortillas and filling.

Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Source: Adapted from The Novice Chef

Wednesday, August 13, 2014

Pimento Cheese Chicken Rollatini (Gluten-Free)

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Bradley has been eating more and more table food recently and it's every mother's dream. He's not picky at all and will eat almost everything that crosses his path. I went to dinner with my family the other night and the whole two hours we were there, Bradley ate. And ate. And ate. He was eating bread, strawberries, blueberries, grilled cheese, zucchini, sweet potatoes. Everything. His latest love? Bacon. 
Rollatini is a fun dish since it makes a cool looking presentation, and is also mouth-watering since the filling (which is usually cheese-based) oozes out of the middle. Whose mouth doesn't water at the sight of oozing cheese? This particular rollatini is filled with a creamy cheddar cheese filing that includes diced pimentos, Bradley's new favorite (bacon), and a little hot sauce for some kick. It's also gluten-free, so almost everyone can enjoy this dish!

Printable Recipe

  • 6 boneless, skinless chicken breasts, sliced thin
  • 3 slices bacon, cut into bite-size pieces
  • 3/4 cup cheddar cheese, shredded
  • 2 tbsp. scallions, minced
  • 1 1/2 tbsp. pimentos, diced
  • 1 tbsp. light mayonnaise
  • 1/2 tsp. hot sauce
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Additional salt and pepper, to taste
  • 1 tbsp. canola oil
  • Toothpicks, for securing

Preheat oven to 350 degrees F.

Cook bacon in a large ovenproof skillet until crisp. Remove bacon and place on a paper towel-lined dish to drain. Remove all but one tablespoon of bacon drippings from the pan.

In a medium bowl, combine cooked bacon, cheese, scallions, pimentos, mayonnaise, salt and pepper. 

Place 2-3 tablespoons of the cheese mixture onto one end of each chicken breast and roll up tightly. Use toothpicks to secure the end. Sprinkle each chicken breast with additional salt and pepper. Reserve any leftover cheese filling.

Heat pan with bacon drippings over medium-high heat. Add canola oil. Add chicken rolls to pan and cook for 3 minutes. Flip over and cook for an additional 3 minutes. Transfer to oven and cook for 15 minutes. Remove from oven and top each chicken breast with leftover cheese filing. Return to oven and cook for an additional 5 minutes, until cheese is melted and chicken is cooked through.

Source: SK Original

Tuesday, August 12, 2014

{Tiny Tot Tuesdays} Cheesy Mashed Cauliflower for Babies and Toddlers

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I think anything with cheese in it will be a win for Bradley. He loved cheesy potatoes that I made for him recently (recipe coming soon) and grilled cheese is his new favorite lunchtime meal. I recently decided to add some cheese into mashed cauliflower I made him, and it definitely made the taste more desirable to him.  Who can blame him? Cheese makes everything better!

Printable Recipe


  • 1 head organic cauliflower
  • 1 cup organic cheddar cheese, shredded

Bring a large pot of water to a boil.

Rinse cauliflower well under cold water. Cut cauliflower into small pieces. Add to boiling water and cook for 12-15 minutes, or until cauliflower is very tender.

Drain cauliflower and add to a food processor. Process until smooth. Add cheese and continue to process until combined.

Allow to cool then serve to your baby with a spoon. Add formula or breast milk to thin out the consistency, if desired.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your cauliflower! Once you are ready to serve, heat the refrigerated or frozen cauliflower up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Monday, August 11, 2014

Avocado and Black Bean Salsa (Gluten-Free)

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Summer, to me, means bathing suits, the pool, cocktails and chips with dip. One of my favorite activities is to go to local restaurants, sit outside on the patio and indulge in some tasty beverages and salsa (yes, that is an activity). Some of my favorite salsa recipes include the standard ingredients: tomatoes, limes and onions. But I've never been one to stick to the "standard" when cooking, so I switched it up a bit.
This is one of my new favorites and it's pretty obvious why. It's a twist on traditional salsa since I incorporated black beans and vinegar into the mix, but they add a new and distinct flavor that make it extremely addictive. Not only is this salsa tasty, but it's pretty, too! Fresh avocado and tomatoes brighten up this dish and make it perfect for any gathering. This was a hit with Chris and I'm positive it will be a winner with your crowd, too. Enjoy!

  • 2 avocados, peeled, seeded and chopped
  • 1 tomato, seeded and chopped
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/2 cup cilantro, chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • Salt and pepper, to taste
  • Chips, for serving
Combine the avocados, tomato, black beans and cilantro in a bowl. 

Drizzle the vinegar and olive oil on top. Sprinkle with salt and pepper and stir to combine. Adjust seasoning as needed. Serve with chips.

Source: SK Original

Friday, August 8, 2014

Healthy Banana Cookies

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Chris and I were both trying to eat semi-healthy before the beach since that's usually our routine before we go on vacation. (Disclaimer: by "we" were trying to eat healthy, I mean he was being really good about it and I was sneaking cookies and chips every chance I could get. Hey, a girl's gotta eat.)
So in order to satisfy my sweet tooth and also try to keep to his requests to maintain a healthy diet for a few weeks, I made some banana cookies for us to nosh on. The ingredients are very simple and figure-friendly, and they also allowed me to kick my cravings without overindulging. Enjoy!

Printable Recipe

  • 3 ripe bananas
  • 1 1/2 cup old-fashioned oats
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 1/3 cup unsweetened applesauce
Preheat oven to 350 degrees F.

Mash the bananas in medium bowl. Add remaining ingredients and stir to combine.

Drop the cookies using a tablespoon onto a non-stick cookie sheet (or spray with non-stick cooking spray). Bake for 12-15 minutes or until cookies are set.

Source: SK Original

Wednesday, August 6, 2014

Soy Sauce and Pineapple Marinated Ribeye

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Chris got this marinade recipe from his friend, Dan, ages ago, and it has been one of his go-to marinades ever since. Not only is it extremely simple, but you also don't have to let the beef sit in the marinade for hours. A quick 30 minutes or so and your steak is ready to go!
The flavors in this marinade are awesome. It only requires three simple ingredients, and you get a perfect balance of sweet and savory. The char from the grill gives a nice contrast to the flavors, too, so I highly recommend firing up the grill for this one. This is easily one of my favorite steak recipes. Enjoy!

Printable Recipe

  • Garlic powder
  • 2 ribeye steaks
  • 1 cup low sodium soy sauce
  • 1 cup pineapple juice
  • 1/2 tbsp. cornstarch mixed with 1 tbsp. water
Generously sprinkle garlic powder on both sides of each steak. Pour soy sauce and pineapple juice into a large ziplock bag. Add steaks and allow to marinate for at least 30 minutes.

Heat grill to high. Remove steaks from marinade and grill steaks for 3 minutes per side, or to your desired doneness.

Meanwhile, pour leftover marinade in a small pan. Cook until boiling, reduce heat and allow to simmer for 5 minutes. Add cornstarch mixture and stir well. Cook for an additional 5 minutes or until thickened. Serve sauce with steak.

Source: Chris' friend

Monday, August 4, 2014

Szechuan Beef

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Chris and I have a pretty standard order when we get Chinese take-out: Szechuan Beef, spring rolls, and General Tso's Chicken. So when we heard that our favorite local Chinese restaurant was under new management and the menu items had changed, we were not happy campers!
Chris' mom made Szechuan carrots recently, and I asked her for the recipe so I could try to make a take on our beloved Szechuan Beef. I modified her ingredients a tad and added beef, celery and scallions to try to make an exact replica of our favorite dish, and it definitely delivered! Chris said it tasted almost exactly the same. We loved this and will definitely be making it again soon--especially since we no longer have a favorite take-out place. Enjoy!

Printable Recipe

  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 2 tsp. garlic, minced
  • 2 tsp. apple cider vinegar
  • 1 tbsp. hot sauce (more if you want it spicy)
  • 2 tbsp. sugar
  • 2 tbsp. water
  • 1 tbsp. cornstarch
  • 1 tbsp. canola oil
  • 1 lb. sirloin
  • 2 large celery ribs, cut into matchstick-size pieces
  • 4 scallions, halved and cut into quarters
  • 3-4 large carrots, cut into matchstick-size pieces
  • Rice, cooked, for serving
Mix soy sauce, sesame oil, garlic, vinegar, hot sauce, sugar and water together in a large bowl. Place 1/4 cup of the mixture in a separate large bowl and mix with cornstarch. 

Add beef to cornstarch mixture and let sit for 10 minutes. Add celery, scallions and carrots to the bowl with the remaining marinade and let sit for 20 minutes.

Heat oil in skillet over medium-high heat. Add beef in an even layer and cook for 2 minutes per side. Remove beef from skillet and set aside on a plate.

Add vegetables and marinade to the same skillet. Cook for 5-7 minutes, or until veggies are tender. 

Add beef back to the skillet and stir to combine. Serve over rice.

Source: Adapted from a family recipe

Friday, August 1, 2014

Cantaloupe Sorbet

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We bought some of the most flavorful cantaloupe at the Farmer's Market the other weekend. I love buying fresh produce from the market to support our local farms, so it's always great when we come across new finds that we really enjoy. It's also a fun activity to do with Bradley since we're always looking for new outdoor places to take him to.
I decided to use the cantaloupe to make a refreshing sorbet to satisfy our summer cravings, and it definitely hit the spot. The cantaloupe flavor was intense, and the little bit of simple syrup really made the fruitiness stand out. This was a wonderful guilt-free dessert!

Printable Recipe

  • 1 ripe cantaloupe
  • 1/2 cup water
  • 1/2 cup sugar
Peel the cantaloupe and discard the seeds. Cut into chunks and place in a food processor. Whirl until fully processed.

Meanwhile, combine water and sugar in a small saucepan to make simple syrup. Bring to a boil, stirring occasionally, then lower heat. Simmer and continue to stir occasionally for 5 minutes, or until sugar is fully dissolved. Remove from heat and allow to get to room temperature.

Once simple syrup is cooled, add half to the cantaloupe mixture in the food processor. Combine, then taste for sweetness. Add more simple syrup, as desired. 

Add the cantaloupe mixture to a tupperware container and chill for 2 hours, or overnight.

Once cooled, add the mixture to your ice cream maker and make according to manufacturer's instructions.

Source: SK Original