Watermelon, Mozzarella & Spinach Salad

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This is the perfect summer salad! Nothing says summer more than some fresh fruit like watermelon.  This salad is light and refreshing.  The coolness of the watermelon blended well with the consistency of the mozzarella.  The chopped almonds also gave the salad a nice extra crunch.  I got the idea for this recipe when I saw The Forest Feast‘s watermelon salad. I changed the recipe slightly because I prefer spinach to to basil mint.

One thing I loved about this recipe is that after cutting an inch ring of the smallest watermelon I could find at the store, I cut up the leftover watermelon to use throughout the week on different recipes. I’ll most likely make a watermelon popsicle, blend it in a morning shake and just eat it as a snack.  The best way to cook when you are cooking just for one is to find different ways to use the food you buy during the week.  

Ingredients:
1 Small Watermelon
1/2 Cup of Spinach
3 Thin Slice of Mozzarella
Handful of Almonds
Olive Oil
Sea Salt

Directions:
1. Cut an inch ring of watermelon. Cut around the watermelon and remove the rind, leaving a one inch circular piece of watermelon.
2. Place the round piece of watermelon onto a plate.
3. Top the watermelon with 4 thin slices of mozzarella and your spinach. If you want to get a little fancy, you can chop of some of your spinach into fine pieces to sprinkle on top.
4. Chop your almonds into small pieces and add on top.
5. Before serving you can add a little olive oil and sea salt. Enjoy!

Polish Dog Sandwich

polishdogA friend offered to make lunch one afternoon and I thought it was worthy of a post here on Supper For One. It’s an easy meal to make and it tastes delicious. Pair it with a small side salad like Kale, potato salad and your favorite summer ale to complete the meal! Enjoy.

Ingredients:
(Serving Size: 2)
4 slices of Jewish Rye Bread
Pickles
Horseradish Mustard
Mustard
1 Pepper (We halved two different colored peppers for more color)
1/2 Onion
4 Polish Dogs
Olive Oil

Directions:
1. On your grill, we used the Griddler from Cuisinart, add a little olive oil and your onions.
2. Add Peppers and brush on a little more olive oil on your peppers. Keep on grill until you see the nice, little grill marks on your peppers and onions. Transfer it to a plate and set aside.
3. Cut your Polish Dogs in half longways and place them flat on the grill. If you have a Griddler, you can close the top lid so it can cook it on both sides. If not, you can always just turn your polish dog over to cook thoroughly. Cook until you see those nice grill marks.
4. Add a dash of Horseradish (a lot goes a long way) on one side of your bread and spread and add mustard on the other side of your bread and spread. Add peppers and onions and top with your sliced polish dogs.
5. You can eat it as is or put it back on your Griddler (which is also a panini press) and press your sandwiches for another minute.
6. Add pickles in your sandwich at the end or just eat them on the side to give your meal a nice crunch.

 

Vanilla Cupcake Duo

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You ever have a craving for cupcakes (I do, everyday), but you don’t bake some because you know you’ll eat all 24 cupcakes by yourself (no, just me?)–then this is the recipe for you! I saw this recipe on HowSweetItIs.com and had to try it. This will make only two cupcakes which will satisfy your sugar craving without the guilt!

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Ingredients
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon of vanilla (I’m not exaggerating when I say this is truly a Vanilla Cupcake!)
1/4 cup of flour
1/4 teaspoon of baking powder
A Pinch of Salt
1 1/2 table spoon of Milk

Directions
1. Preheat oven to 350 degrees
2. Mix egg white and sugar together
3. Add in vanilla and melted butter
4. Add Flour, baking powder and salt.
5. Lastly, stir in milk.
6. Pour evenly between two cupcake liners.
7. Bake for about 10-13 minutes and frost as desired after the cupcakes have cooled.
8. I also added a little fruit to the top to give it a bit of color!

Steak & Veggies

steakandveggies copyYou can never go wrong with a nice, juicy steak for a meal. I am luck to live within walking distance to Vons so I just picked up a New York Steak on the way home to throw on my grill.

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This meal also gave me a chance to finish up all the veggies I precut for the week to help save myself time. This is also a great meal to combine with steamed broccoli and mashed potatoes. You can also pair it with some great summertime vegetables like squash and zucchini. The options are endless! Enjoy!

Ingredients:
1 New York Strip Steak
Salt & Pepper
Onions
Peppers
Mushrooms
Olive Oil

Directions:
1. Season both sides of your steak with salt & pepper.
2. Turn on your grill and prepare for high heat.
3. In another pan, on medium heat, add a little olive oil and your onions. You can use as much onions and veggies you want depending on how much you want to eat. I just went ahead and finished what I had left precut in my fridge. Add in peppers and mushroom and cook on medium heat. After about 5 minutes, I adjust the heat to low so I can keep my veggies warm until my steak is done.
4. Drizzle the steak with about a tablespoon of olive oil on both sides and transfer onto your grill. I like my steak pretty rare so I only grill each side for 3-4 minutes. Be sure to rotate your steak if you want the pretty grill marks.
5. Plate with your veggies and enjoy!

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