Watermelon Gazpacho

Watermelon Gazpacho

3 Cups seedless watermelon, refrigerated and pureed

1 seeded cucumber, small cubes

1/2 orange bell pepper, diced

6 medium radishes, finely diced

1/4 red onion, finely diced

1 jalapeno, seeded and rined, finely diced

1 lime, juiced, you can zest some into the bowl too!

1 Tbs. salt

1/2 tbs. coarse black pepper

1/2 bunch cilantro, finely chopped

1 tsp. fresh ginger, minced(you can use 1/4 tsp ground ginger as a substitute too)

1/2 avocado, thinly sliced for garnish

Crumbled feta or goat

1 Tbs. crema, drizzled over the top

Puree seeded and cubed watermelon in a blender on low until there is a smooth consistency. Place in large bowl. Prepare the rest of the veggies, adding anything else you'd like and toss everything *NOT GARNISHES* into the bowl. Stir thoroughly. Refrigerate for at least one hour to allow flavors to marry. Scoop into bowl and top with avocado, feta or goat cheese and drizzle with crema. (pictured here dairy free but I do recommend it)

Bell Pepper Goat Cheese Stuffed Hamburger

Bell Pepper, Sweet Onion and Herbed Goat Cheese Stuffed Hamburger

with Serrano Garlic Aioli

Burger Patty

1 lb. Hamburger (Ground Beef)  85-15

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika
2 tsp. Worcestershire sauce

Handful of fresh parsley leaves, julienned

Mix well in a small bowl with your hands (you can use rubber gloves if you'd like)

FOR THE SKILLET-1/4 stick of butter, salted

Filling

1/2 Red Bell Pepper, diced

1/3 Sweet Onion, diced

1 package Goat Cheese ( I used dill and garlic)

Mix well in a separate small bowl

 1 package whole wheat hamburger buns

1 beefsteak tomato, sliced
Sliced gouda cheese

Aioli

1/3 Serrano pepper, seeded and cleaned
1/3 cup olive oil mayonnaise
3 Tbs. stone ground mustard
Handful of greens(I used a Mache blend-arugula or spinach work too)
1 clove garlic, peeled
I threw in a tablespoon of the leftover filling too
 Blend all together in a food processor until smooth

** ADD A FEW SLICES OF MAPLE BACON FOR EXTRA AWESOME DELICIOUSNESS**

Grab a plate for the raw patties

Take an egg sized ball of the mixture and work into a flat shape with a small bowl or divot in the middle. Spoon a heaping spoonful into the divot of the burger. (Be careful not to touch the spoon to the raw meat and save the filling leftovers). Take another egg sized ball of ground beef and cover the top of the filling working the meat into a patty shape and covering all the filling and making sure the edges are sealed. Place the patties on the designated raw meat plate. 

**You can cover these, refrigerate and cook within 24 hours too**

Preheat oven to 350 degrees.
Place buns in oven allowing to toast for 5-7 minutes

Preheat a large skillet pan on medium-high heat. Once hot, add butter and allow to melt and coat the surface of the skillet.  Place burgers in the skillet and cover for 6 minutes, carefully flip the burgers and cover again for another 6-9 minutes(9 min=well done). Add slice of gouda with 3 minutes left to cook.
Remove patties from the pan and place on a clean plate.
Slather both sides of the bun with the aioli, place burger on bottom bun, top with optional bacon, tomato and the top bun. Smoosh down and enjoy!
 LEFTOVERS RECYCLED
For the extra filling I peeled some zucchini noodles and heated them in a bowl with the leftover filling for a yummy, healthy lunch the next day. You could also mix it with eggs and do a yummy scramble for breakfast

Game Day Chorizo Queso

Game Day Chorizo Queso

1 package Chorizo

1/2 sweet onion, chopped finely

1 serrano pepper, chopped finely

1 jalapeno, chopped finely

1 red bell pepper, chopped 

1 bunch cilantro, stemmed and chopped *save a small amount for garnish*

1 package neufchatel or cream cheese

1/2 cup heavy cream

1 cup colby jack cheese, shredded

1tsp. White Pepper

1/4 tsp Turmeric

1/2 avocado, for garnish

Nonstick medium sized pot

Large heat-safe serving bowl

Heat pot to medium-high heat and place chorizo in. Using wooden spoon or spatula grind into chorizo distributing heat throughout. Add peppers and continue to stir. After about 3 minutes, add HALF the cream and allow to boil lightly, continuing to stir. Add onions and cilantro, continuing to stir. Add cream cheese or neufchatel in small amount stirring and allowing to melt in. Turn heat to medium low and  add shredded colby jack and the REMAINING cream. Season with pepper and turmeric. Stir well until all ingredients and have melted and combined into a smooth creamy consistency, adding more cream if necessary, Do not allow to boil. Pour queso into serving bowl and spoon avocado on top then sprinkle cilantro over the top. 

Rosemary Bacon Brie Grilled Cheese

Rosemary Bacon Brie Grilled Cheese

2 slices whole grain bread (I used 21 grain and seed for a little texture)

1/4 avocado, thinly sliced

2 sprigs fresh rosemary, stemmed

3 large slices of Brie Cheese

8-10 slices Gruyere Cheese, thinly sliced close to shaving

Tbs. Apple Cherry Butter

Tbs.  Honey Mustard

Tbs. Olive Oil

3 slices of Bacon, *cooked* (optional)

Heat non-stick skillet pan to medium heat, add Tbs. Olive Oil to hot pan when you have bread slices ready. Slice avocado. Slather honey mustard on first slice of bread. Place in pan. Sprinkle rosemary leaves over mustard, then evenly place gruyere over mustard and rosemary covering bread to the edges. Slather second piece of bread with Apple Cherry Butter and layer 3 slices of brie evenly spaced on bread (*this cheese does not need to cover all bread, it will melt and spread*). Set aside. Evenly layer avocado slices and bacon over first slice of bread (the one with mustard, rosemary, gruyere). Place second piece of bread, apple cherry butter and brie side down, and press firmly down with large flat spatula. Carefully flip sandwich and let cook on that side for 2 minutes. Cut in half in the pan using spatula. Plate with side of salad or your favorite soup!