The Well Dressed Kitchen

Everyday Meals

Grilled Watermelon

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Grilling watermelon takes the flavor to a completely different level. We all love the sweet, juicy bite of watermelon on a summer day, am-I-right!?!? I am pretty sure you will be oh-so-pleasantly surprised and happy with this Grilled Watermelon. 

The goal for the remainder of my summer recipes is ways to keep things light and fresh so we can all spend more time outside enjoying our last days of warm weather rather than slaving away in the kitchen. This is a recipe you will want to try before summer comes to an end!
Now some of you might be skeptic and thinking hmmm this is weird…grilling watermelon. Others might be thinking, WOW!!! I never thought of this and I can’t wait to give it a try. I know Grilled Watermelon sounds weird, but trust me when I say this… it will forever change your Summer Cook-Outs. Grilling watermelon completely changes the texture and flavor. It brings out a smoky and savory taste… a whole new side of watermelon.

How to Grill Watermelon: 

Cut the watermelon in thick triangle wedges. Brush each side lightly with olive oil and sprinkle with sea salt  (I used Jacobsen) and pepper. Grill over high heat until grill marks have formed and the watermelon is slightly softened, roughly 5 minutes. Remove from grill and sprinkle with desired toppings.

Lemon Vinaigrette

Arugula Salad with a Lemon Vinaigrette Dressing

I served along side an arugula and herb salad with a lemon vinaigrette dressing and it was the perfect pairing. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese or feta. For full recipe CLICK HERE!!!

Grilled Watermelon
 
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Ingredients
  • Eight 2-inch-thick watermelon wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice of
  • ½ teaspoon freshly ground black pepper
  • Sea salt, I used Jacobsen
Instructions
  1. Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil and juice of ½ lemon.
  2. Season each watermelon wedge with pepper.
  3. Grill each watermelon wedge until char marks appear, flipping once, about 3 minutes per side. Transfer to a plate and season with the sea salt and more lemon juice.

Grilled Watermelon

YOU MAY ALSO LIKE…

Sweet & Spicy Salmon

SWEET & SPICY GLAZED SALMON

Sweet & Spicy Glazed Salmon

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This salmon recipe is sweet and spicy. The glaze has soy sauce, honey, Sriracha, ginger, and garlic. The outside is crispy with a flaky inside and golden color, not to mention so much nutrition. I could eat this salmon every night of the week, it’s that good! 

Glazed Salmon

I have wanted to post this recipe for so long, but life got REAL busy. I started a new job and I am studying to get my FINRA Securities Licenses. I am pretty excited about my position and so far I am loving it! I have fallen a bit behind on my posts and I am really sorry about that, but it’s just an adjustment and I will figure out the balance again… so keep posted!! I have about 3 weeks of studying and testing left.

I would normally put all this pressure on myself and feel completely horrible and guilty for not getting a post out, but I am only human. We put WAY too much stress on ourselves to do everything, but if we choose what we do from a place of love it will always flow. I have to prioritize and right now my training and passing these tests is my flow. I am feeling inspired today though, and I can’t wait to share this Sweet & Spicy Salmon Recipe.

If you love salmon and cook it all the time or you’re completely new to salmon, but want to incorporate into your diet this is the recipe for you!! It’s easy and delicious, a recipe you will make over and over. The sauce is made with soy sauce, honey, Sriracha, ginger, and garlic. This sweet & spicy sauce will have you craving this salmon recipe all the time.

What I Love About This Recipe:

  1. The sauce is Sweet & Spicy and just delicious!
  2. Salmon has many health benefits – Rich in Omega 3 Fatty Acids, great source of protein, and a good source of potassium. I eat salmon at least once a week.
  3. Quick and Easy Preparation – Baking salmon is my favorite way to prepare salmon at home.
  4. Rivals a Restaurant Quality Meal – AND is better for you… cheaper, healthier, and good for leftovers (I enjoy salmon cold the next day).

I eat salmon at least once a week. It’s quick and easy to make, not to mention full of nutrition. I am not kidding, this recipe rivals restaurant quality! Salmon is about the only fish I cook at home and most of the time I enjoy eating my salmon over a restaurants… and let me tell you this is one of those recipes.

WHAT YOU NEED FOR THIS SWEET & SPICY SAUCE:

Soy Sauce     Honey     Sriracha     Ginger     Garlic    Green Onion

Requires minimal ingredients and you probably have most of these items stocked in your pantry.

Sweet & Spicy Glazed Salmon
 
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This salmon recipe is sweet and spicy. The glaze has soy sauce, ginger, garlic and sriracha. The outside is crispy with a flaky inside and golden color AND so much nutrition. I could eat this salmon every night of the week, it's that good!
Ingredients
  • 4 Salmon filets
  • ⅓ cup reduced sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp Sriracha
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 3 tbsp green onion, chopped, for garnish
Instructions
  1. In a tupperware or ziploc plastic bag add the salmon and then combine the soy sauce, honey, Sriracha, ginger, and garlic.
  2. Toss to even coat the salmon.
  3. Allow to marinade for a minimum 1 hour in the refrigerator, or up to overnight.
  4. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place salmon filets on sheet evenly spread apart. Bake for roughly 15 minutes or until salmon is cooked to your desire (salmon should be flaky and pink in color inside).
  5. Remove salmon from oven, top with the green onion and serve.

Perfect Pairings:

Serve over brown rice or my Quinoa Fried Rice with a side of roasted green beans or asparagus.

Sweet & Spicy Salmon

YOU MAY ALSO LIKE…

Asian Turkey Meatballs

ASIAN TURKEY MEATBALLS

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗

Slow Cooker Southwest Chicken Bowls

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These Southwest Chicken Bowls are made in the Crock Pot making it a quick and easy week night meal.  Serve over rice, in tortilla shells, or simply eat on its own. I make this Southwest Chicken when I want a satisfying meal that doesn’t require any cooking on my part. 

Slow Cooker Southwest Chicken Bowls

At the end of a long day, nothing is better than finding a warm meal waiting for you at home. When you make meals in the slow cooker, just pick a recipe, prep it before you head out for the day, and set your machine to low. Dinner will be ready whenever you return. This Slow Cooker Southwest Chicken is comforting, filling, and delicious.

What I love about this Recipe: 

  1. Warm meal waiting for you at home – At the end of a long day, nothing is better than finding a warm meal waiting for you at home.
  2. Set it and Leave it – I love slow cooker meals for busy weeknights, add the ingredients in your crock pot, set on low, and forget about it while it cooks all day.
  3. Great for Meal Prep and Leftovers – This recipe makes a lot and it stores well in the refrigerator. To meal prep, place in microwave safe plastic or glass containers with rice or quinoa and store in refrigerator for up to a week. Just reheat and add toppings when ready to eat.
  4. Budget Friendly – Made with chicken, corn, black beans, and salsa this recipe is healthy, delicious, and makes a lot of food for not a lot of money.

Southwest Chicken Bowl

Spiced with chili powder, flavored with salsa, and protein-rich with chicken and black beans, this Slow Cooker Southwest Chicken is a tasty meal you will eat over and over. You can top with bell pepper, tomato, avocado, and onion for a serving of veggies. Serve over a whole grain like brown rice or quinoa.

Slow Cooker Southwest Chicken Bowls
 
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Ingredients
  • 1 pound chicken breast
  • 14.4 oz. can low sodium chicken broth
  • 1 cup salsa, any brand you prefer
  • 15 oz. can black beans, drained
  • 15 oz. can corn, drained
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  • avocado, chopped (to top)
  • scallions, chopped (for garnish)
  • cilantro (for garnish)
  • Prepared - Brown rice, quinoa, white rice
Instructions
  1. Place a single, even layer of chicken breasts into the bottom of slow cooker. Sprinkle with salt and pepper. Cover chicken breasts with chicken broth and salsa. Cook on low for 4 to 6 hours, high for 2 to 4 hours, or when chicken is cooked through and shreds easily with a fork.
  2. Shred chicken using two forks. Add black beans, corn, chili powder, and garlic powder to shredded chicken in crock pot. Mix until well combined and allow to heat for additional 30 minutes.
  3. Serve over rice, quinoa, or in tortilla shells.
  4. Top with you favorite toppings.

You may also like…

Asian Turkey Meatballs

Asian Turkey Meatballs 

Quinoa Veggie Fried Rice

QUINOA VEGGIE “FRIED RICE”

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗