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Recipe: Watermelon & Strawberry Margaritas for 4, 2, or one big drink for someone with a powerful thirst.

Watermelon & Strawberry Margaritas for 4, 2, or one big drink for someone with a powerful thirst.

  • 3 cups packed frozen chopped seeded watermelon
  • 1 cup packed frozen quartered unsweetened strawberries
  • 7 TBSP Tequila
  • 7 TBSP Triple Sec
  • 1/3 Cup Fresh Lime Juice
  • 2 TBSP Sugar
  • Pinch of Salt
  • 4 Small thin watermelon wedges

Puree first 7 ingredients in blender until smooth. Pour into chilled Margarita Glasses. Garnish with watermelon wedges.

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Banana Ice Cream

This recipe is perfect for a Hot Summer Day.  To serve top the ice cream with toasted coconut or toasted Almonds.  

4 Ripe bananas, peeled and mashed

1 14 oz can sweet condensed milk

¾ cup whipping cream

Combine bananas and condensed milk in large bowl. Whisk in cream. Pour banana mixture into 8 x 8 x 2 inch glass baking dish.  Cover and freeze until softly set, stirring occasionally, for about 2 hours.  Transfer to a large bowl.  Using an electric mixer, beat ice cream just until fluffy.  Return to same glass dish.  Cover and freeze until firm, about 6 hours.  Can be made up to 3 days in advance.  Keep frozen.

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Spicy Gazpacho

  • 2 Cups Diced Seeded Peeled Cucumber
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Green Onions
  • 1 4 Oz Can Chopped Mild Green Chilies
  • 3 14.5 Oz Cans diced tomatoes in juice
  • 1 slice white bread torn into pieces
  • ¼ cup olive oil
  • ¼ cup capers drained
  • 2 TBSP Red Wine Vinegar
  • 1 TBSP Chili Powder
  • 2 Garlic Cloves

Place 1 cup cucumbers, ½ cup celery, ½ cup green onions and half of chilies in small bowl and reserve.

Work in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender.  Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper.  Chill at least 6 hours and up to one day. 

As the weather heats up it is nice to enjoy a chilled soup filled with goodness and a bit of spice.

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Orange-Campari Granita with Fresh Nectarines

  • 3 Cups Strained Fresh Orange Juice
  • ½ Cup Campari
  • ½ Cup Sugar PLUS 2 Tbsp sugar
  • 3 Nectarines, halved, pitted and cut into 1/3 inch thick wedges.
  • Fresh Mint Sprigs

Stir OJ, Campari and ½ cup sugar in medium bowl until sugar dissolves. Transfer to a 13 x 9 x 2” glass baking dish.  Freeze until frozen, at least 6 hours or overnight.

Place 6 Martini Glasses in the freezer. Mix nectarines and remaining 2 Tbsp. sugar in a large bowl. Let stand at room temperature for 30 minutes, after that you can cover and refrigerate the nectarines for use when you serve the granita.

Using a fork, scrape surface of granita to form crystals.  Divide granita among frozen glasses.  Top with nectarine mixture. Garnish with mint and serve immediately. 

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Orange Nut Bread

This recipe is easy, delicious, and the resulting bread Freezes Well.  After baking and cooling, I slice the loaf up and wrap individual slices in cello and freeze them.  Lee loves this for breakfast or a snack.  I have made this with nuts and for dried fruit, this loaf is good both ways. 

  • 1 ¾ cups All Purpose Flour
  • 2 ½ Tsp. Baking Powder
  • 3/4 Tsp. Salt
  • ½ Cup Frozen Orange Juice Concentrate, thawed
  • ¼ Cup Water
  • 1 ¼ Cups sugar
  • 5 Tbsp. Unsalted butter, room temperature
  • 2 Large Eggs
  • ½ cup Chopped Toasted Almonds or ½ cup dried fruit
  • 1 ½ Tsp grated orange zest

Preheat Oven to 350 degrees and lightly butter a 8.5 x 4.5 x 2.5 loaf pan, dust with flour.   Sift flour, baking powder and salt into a small bowl. Combine Orange Concentrate and water in another small bowl.  In a large bowl beat sugar and butter with a mixer for one minute. Beat in eggs one at a time. Mix in flour and orange concentrate mixture in 3 additions. Do not overbeat.  Add orange zest and almonds.  Bake bread until tester inserted in center comes out clean. About 55 minutes. Cool bread in pan on rack for about 5 minutes and turn out completely.  Eat and enjoy.   

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Recipe: Baked Olive Trio

  • ½ cup Gaeta Olives, pitted
  • 1 jar Greek Seasoned Pitted Olives about 12 oz
  • 1 jar Imported Pitted Castelvetrano Olives about 12 oz.
  • ½ Lemon sliced
  • 5-6 fresh Rosemary Springs, with leaves from two springs chopped.
  • 1 Tsp Extra Virgin Olive Oil
  • Ground Black pepper to taste.

Preheat your oven to 400.  Combine the olives, lemons, chopped rosemary, olive oil and pepper until evenly coated.  Spread in a baking sheet, add the remaining rosemary springs.  Bake for 20 minutes, until olives are shriveled.  Serve Warm with a baguette.  

This is an easy appetizer and always is the hit of the party.  Add a dish of Florida peppers roasted and dressed with olive oil, S & P and garlic and you really have a happy party.

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Watermelon Granita Recipe

When it is hot the last thing any of us want to do is turn on the oven, but Lee and I have the fix for dessert on a Hot Summer Day, Watermelon Granita. This recipe makes a cool, refreshing dessert and no special equipment required. Only a few ingredients, and a tasty way to beat the summer heat. We have even served this granita in a glass with a shot of rum, tequila or vodka. So, it can be a summer sun quencher for adults or a dessert after dinner for all to share.



7 cups cubed watermelon

The Zest of One Lime 

3 medium limes, juiced  (zest the lime before juicing)

1/3 cup sugar. Taste the watermelon, if sweet you can reduce the sugar. 


Place the lime juice, zest, watermelon, and sugar in a blender. You may need to do this in a few batches. Blend until pureed.


Pour the pureed watermelon juice into a 9 x 13” casserole dish and place in the freezer. Cover with plastic wrap. Freeze for 1 hour, remove the granita from the freezer and use a fork to scrape the granita. Return the dish to the freezer for another hour, do this once every hour until the granita is frozen, approx. 4 hours till done. When done Use a fork to scrape the granita into fine fluffy crumbles. Easy, Delicious, Refreshing. Serve and enjoy.

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Too Hot to Cook, Why Not Enjoy Gazpacho with a Twist

  • 5 Cups cubed watermelon
  • 1 Cup Seeded and diced tomato
  • 2 cup peeled, seeded, and diced cucumber
  • ¼ cup chopped red onion
  • ½ jalapeno chili, seeded and minced.  If you like hot leave a few seeds
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tsp Kosher salt.

Process watermelon, tomato, cucumber, onion, and jalapeno in a blender until smooth. Stir in last two ingredients. Cover and chill for 2 hours and serve chilled in bowls or glasses.  Chilling this soup in the fridge for a few hours gives the flavors a chance to mingle.   We enjoy this soup topped with a dollop of sour cream or crumbled feta, chopped cilantro or avocado.

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Mango, Corn, and Black Bean Salsa

This is the perfect easy summer recipe, no cooking involved, yet you can serve this with chicken or pork, or serve in a taco, on a salad, or a fajita.  We enjoy this salsa on a slice of cucumber or a taco chip. Sour Cream on the side is a tasty accompaniment. 

3 Large Mangoes, diced

16 Oz of Frozen Corn defrosted and drained.

16 Oz Can of Black Beans, rinsed and drained

2 Limes Juiced, if you feel the salsa needs more juice add the juice from an additional lime

¼ Cup chopped fresh cilantro or if you do not like cilantro sub in parsley

½ Red Onion Finely Chopped

Toss all the items except Cilantro in a bowl and combine.  Add the Cilantro, serve and enjoy.


This Salsa is also good on chicken or fish and since we are all grill enthusiasts, this is a great accompaniment to whatever you are cooking up on your grill.

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Easy Chicken Hawaiian In Foil

  • 4 Skinless, boneless chicken breast halves
  • 1 cup of Teriyaki marinade
  • 1 Red Bell Pepper, seeded and sliced into strips
  • 1 Yellow Bell Pepper, seeded and sliced into strips
  • 1 Red Onion, chopped
  • 1 Ripe Florida Fresh Pineapple cut into chunks
  • Pepper to taste (salt is already in the marinade)
  • Preheat your grill to medium high heat

Lay out 4 squares of Heavy-Duty Aluminum foil. Place one piece of chicken in the center of each square. Pour the sauce over the chicken in each packet and turn to coat. Distribute the peppers, onion, and pineapple chunks in each packet sprinkle each packet with fresh ground pepper and fold the foil up to tightly seal each four packet.

Place the packets on the grill, cook for 25 minutes. Open one packet and check to see if chicken juices run clear when tested, if so, remove all four packets and enjoy.  Clean up is a breeze.