Recipes that make summer cool and spicy
Summer is here and we are experiencing a heat wave!! What better way to cool off than with a slice of the official summer fruit: watermelon and a spicy kick for a classic dish.
SRIRACHA DEVILED EGGS
1/4 cup Greek yogurt
2 & 1/2 teaspoons yellow mustard
1/4 teaspoon sugar
Pinch of cumin
Pinch of smoked paprika
Pinch of salt
Dollop of Sriracha hot sauce for each egg
Place 6 eggs in a lidded pot with enough water just until covered; bring to a boil. Boil eggs for 2 minutes, turn off andremove from heat. Cover and allow to rest for 10 minutes. Rinse eggs under cold water, allowing eggs to cool.
Once eggs are cool, peel and discard shells. Slice eggs lengthwise and scrape gently to remove yolk. Set yolks aside in separate bowl. Assemble egg whites on a flat tray that allows for easy filling of cavity.
Mash egg yolks until crumbly. Combine Greek yogurt, mustard, cumin, sugar, paprika, salt and pepper with eggs. Stir until well combined and creamy. Spoon mixture into a ziplock or piping bag. Fill each egg white with yolk mixture and top with a dollop of Sriracha hot sauce.
Serve and enjoy!
FRESH WATERMELON SALAD
1 medium seedless watermelon, diced into medium chunks.
1/3 cup of crumbled feta cheese
Juice of 1 large lime
1 tablespoon of balsamic vinegar
2 tablespoons of minced mint leaves plus additional leaves for garnish
Fresh black pepper
1 heaping teaspoon of minced onion, optional
Combine watermelon, lime juice, balsamic vinegar, minced onion, mint and feta cheese in a large bowl. Toss gently to combine. Top with fresh black pepper and garnish with fresh mint leaves.
Serve immediately or refrigerate until chilled.