Recipe: Fresh Watermelon Coolers

Refreshing Watermelon Cocktails

It's Canada Day and that means backyard hangs, barbeques, picnics and parties. We started our holiday Monday off with this delicious and refreshing drink at breakfast. It took less than ten minutes to make, but it was truly a special and celebratory concoction.

We had a virgin version of this drink but if you like you can always spike it with some vodka for a drink to take you from day to night.

What I love about this recipe is that it is healthy - no added sugar or sweetners, just pure, clean ingredients. This makes it a guilt-free indulgence that looks pretty and tastes like summer. Here's how to make it:

Watermelon Cooler

Makes 2-4 Servings (depends on your glass)

Preparation time: 15 minutes

1/2 cup of ice
2 cups of fresh watermelon, cubed
1 lime, juiced
splash of water
mint to garnish
lime zest to garnish
2 oz vodka (optional)


1) In a blender, combine watermelon, water and ice. Blend until desired consistency is reached.

2) Add fresh lime juice and vodka(optional), stir on low to combine.

3) Pour into glasses and garnish with lime zest and mint sprig.




Enjoy on the patio all summer long!

Recipe: Stuffed Jalepeno Peppers

Easy Appetizer

Sometimes it's nice to have a few go-to recipes in your back pocket. These are dishes you can default to when you have unexpected company or you just feel like having a delicious bite with drinks on a random evening.

These stuffed jalapeno poppers are quick, easy crowd-pleasers. They are also vegetarian which helps me out as many of my family members don't eat meat or fish. 

If you like spicy eats, this is an app you will love and it comes together in no time.

Stuffed Jalapeno Peppers

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

fresh Jalapeno peppers
garlic and herb cream cheese

shredded cheese (I like to use something with spice like a tex-mex mix or pepper jack)

bacon bits (optional)

panko bread crumbs (optional)

Directions

1) Pre-heat oven to 375 degrees. Cut each pepper in half. Using a grapefruit spoon or serrated knife, remove the white pith and seeds (this is the spicy part of the pepper)

2) Place all the peppers cut side down on a baking sheet, lined with parchment paper. Bake for 10 minutes or until softened

3) Let the peppers cool so you can work with them and then using a spoon, fill them with the cream cheese

4) Add additional toppings like panko for crunch and shredded cheese. (I've also tried them with bacon bits and the meat-eaters were all about it)

5) Put them back in the oven for another ten minutes or until the cheese has melted

6) Serve on their own or with marinara sauce (chopped green onions would also make a great garnish)