Katherine’s Kitchen: July 4th Edition

Watermelon Mint Margarita

Credit: The Food Network

Ingredients:

  • 4 cups seeded and chopped watermelon
  • Fresh lime juice
  • Sugar
  • 1/2 cup tequila*
  • 1/4 cup sugar
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons chopped fresh mint leaves
  • Garnish: fresh mint sprig
  • *1/2 cup orange or apple juice may be substituted for tequila.

Directions:

  1. Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
  2. Coat rims of cocktail glasses with lime juice; dip in sugar.
  3. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses.
  4. Garnish, if desired.

Bok Choy Salad

Credit: Ramen

Ingredients:

  • ¾ stick butter
  • 2 pkgs Chicken Ramen Noodles
  • 4 oz. sliced almonds
  • 1 Cup Roasted Sunflower Seeds
  • 1 head Bok Choy, chopped – large size head is good –
  • may need to by two to three of them
  • 1 Bunch Green Onions, chopped

Dressing:

  • ¼ cup apple cider vinegar
  • ¾ cup olive oil
  • ½ cup sugar
  • ¼ cup soy sauce

Directions:

  1. Break up Ramen noodles in bag. Want them in small pieces.
  2. Melt butter over medium heat and add seasoning packet from Ramen Noodles.  Add broken up noodles and brown slightly. Add almonds and sunflower seeds.  Brown.  Cool.
  3. Wash and chop bok choy – small pieces.  Chop green onions and mix with bok choy (use as many green onions as you want – I generally use 3 – 4)
  4. Mix together noodle mixture and bok choy and then add dressing right before serving. (if bringing to party – put bok choy and green onion mix in one bag, noodle mix in another)

Dressing:

    1. Boil ingredients together for about 2 minutes and allow to cool.
    2. Toss all together.