Chef Jenn’s Refreshing Watermelon Recipes

Watermelon Vodka Cooler
(serves 6)
4 cups frozen, cubed watermelon
1/4 cup simple syrup
1/2-3/4 cup vodka
Fresh mint
*crushed ice if not frozen enough
Place all ingredients in blender and pulse until smoothie consistency. Add ice and pulse again of cocktail needs to be thickened. Salt rim of glasses, garnish with additional mint, and enjoy!
Watermelon & Arugula Salad
Baby Arugula
Cubed watermelon
Golden raisins
Toasted walnuts
Feta crumbles
Versatile Vinaigrette (see below for recipe)
Toss salad with Vinaigrette.
Top with Feta & Enjoy!
Versatile Vinaigrette Recipe
-1 TBSP Dijon mustard
-1 minced clove of garlic
-Either 3 TBSP red wine vinegar OR 2 TBSP red wine vinegar and 1 TBSP lemon juice
-1/2 c olive oil
Salt and pepper […]

Chef Jenn – Tabouli

Tabouli is a perfectly delicious, light and healthy summertime side! Thank you to Nadia Fares and daughters for my Lebanese 101 class we recently shared!

Tabouli Serves 6
4 bunches of parsley
2 large diced tomatoes
1 cup bulgur #1
1 bunch scallions
1/4 cup of lemon juice
1/2 cup of olive oil
Salt to taste
Pepper to taste
Pinch of paprika

Soak burghul in water for 10 minutes. Set aside. Pick parsley using leaves only. Wash and drain parsley leaves. Pay dry. Pulse in food processor until finely chopped. Dice tomatoes. Dice scallions. Place parsley, tomatoes and scallions in large bowl. Squeeze liquid out of […]

Chef Jenn – ‘Go Light & Grill’ WREG Live@9

Chef Jenn – ‘Seasonal Sides’ WREG Live@9

Summertime Crostini

Get creative and put your own twist on any of these delicious combinations:

1.  Peach, Ricotta and Prosciutto Crostini Drizzled with Aged Balsamic Vinegar

-simply spread 1T ricotta on toasted baguette slice.  Top with a peach wedge wrapped in prosciutto and drizzle with balsamic vinegar.


2.  Ricotta, Roasted Okra and Bacon Jam Crostini

– prepare jam (recipe follows). Top toast with 1T ricotta, small amount of bacon jam, and one piece of roasted okra


3.  Ricotta, Pork Tender and Grilled Corn Crostini

– top toast with Ricotta, slice of tenderloin and a small amount of corn

– I use a pork rub and grill the tenderloin. […]

Southern Cracklin Cornbread

Southern Cracklin Cornbread
(makes one 8 inch iron skillet)


1.5 cups self rising cornmeal mix
1/4 cup flour
2 cups buttermilk
1 egg
2 T butter, melted
2-3 pieces bacon cooked until very crispy, chopped into small pieces
1.5 T bacon grease (takes about 4 pieces to render this amount)

Preheat oven to 450.  Cook bacon until extra crispy.  Pour off grease into iron skillet.  Place skillet in hot oven.  Chop bacon finely.  Mix flour and corn meal.  Add rest of ingredients and pour into hot skillet.  Cook for about 20 minutes or until golden.  Enjoy!



Strawberry and Avocado Salsa

This is fantastic with chips, on grilled fish, chicken or even pork! Perfect side salad at a ladies luncheon.

Yield= approx. 2 cups

Serves 4-6

One cup diced strawberries
2 tsp finely diced jalapeño (seeded and chopped)
2 tsp finely diced red onion
2tsp chopped cilantro
1/2 cup diced avocado
Zest of one lime
Juice of one lime (approx 2 tablespoons)
1/4 tsp sugar
Salt and black pepper to taste

Place first four ingredients in a mixing bowl. In a separate bowl combine avocado, zest and lime juice.

Add avocado and lime juice to strawberry mixture and gently combine.

Allow to sit for about ten minutes and enjoy!

Greek Quinoa Salad

Serves 6.

1 cup dry quinoa
3 cups baby cucumbers sliced on the bias
1.5 cups grape tomatoes, halved
3/4 cup onion, julienned
1/2-3/4 cup Kalamata olives, halved
1/4 cup minced fresh parsley
1teaspoon freshly minced garlic
1/2 Tablespoon dry oregano
3 Tablespoons white balsamic vinegar
1 Tablespoon lemon juice
1/2 cup extra virgin olive oil

Cook quinoa according to box directions. Allow to cool completely.

Combine all ingredients. Allow to marinate in the refrigerator for 20 minutes. Top with Feta cheese to serve.

Delicious served with grilled shrimp, chicken, lamb or beef!