There are few things more refreshing on a hot summer day than a slice of fresh watermelon. The juicy, sweet fruit is super satisfying – and not to mention hydrating – on a 90 plus degree day. Transform it into a watermelon coconut sorbet (expertly crafted in a blender), and you’ve got the ultimate icy treat to cool you down.
While I love the simplicity of a slice of watermelon in the summer, I also love the idea of transforming one of summer’s best fruits into a tasty frozen treat. Watermelon and coconut sorbet with mint combines some of summer’s best flavors into one delicious dessert that will cool you and your family off in no time.
First freeze 2 pounds of watermelon, sliced into 2-inch cubes.
Blend coconut milk, sugar, lime juice, and mint leaves in a blender jar and blend the mixture on PUREE for 30 seconds. Add half of the frozen watermelon and PULSE until smooth. Using a tamper, add the remaining watermelon, pulsing until the mixture is well blended. If you don’t have a tamper with your blender, you may need to stop the blending and mix the sorbet with a spoon.
The coconut milk in the sorbet smooths the texture while the mint and tangy lime juice perfectly complement the sugary-sweet watermelon. Serve this bright pink sorbet in bowl with an extra sprig of mint on top and prepare to fall in love with fresh watermelon all over again.
Do you ever have days when you feel like you just can’t wake up? That feeling that no second snooze button push or third cup of coffee can alleviate? If you’re having trouble getting through the morning or afternoon, pop one of these no-bake energy bites in your mouth for a little boost.
These little balls of energy come together in no time in your Hamilton Beach® food processor. They’re made with ingredients you likely already have in the pantry and are ready with the push (or in this case pulse) of a button.
Using a food processor fitted with the mixing/chopping blade, add old fashioned oats, flax seeds, and chia seeds through the food chute with the appliance running. Process until the mixture is well blended, then transfer to a large bowl and add vanilla whey protein powder.
Using your food processor again, add dried cranberries and almonds through the food chute and pulse until the mixture is finely chopped. Add the cranberry mixture to the same bowl as the oat mixture. Then add the remaining ingredients – coconut, mini chocolate chips, almond butter, and vanilla extract. Stir until until the ingredients are combined. The almond butter not only adds a little bit of sweetness and extra protein, it’s the glue that helps these little bites hold their shape.
Now for the fun part. Let the kids get in on the action and roll the mixture into balls. Enjoy a few on the spot or put some in a freezer-safe bag for later. They’ll defrost during the day and be waiting for you when that 2:30 feeling hits.
Using a food processor fitted with mixing/chopping blade, with food processor running, add old fashioned oats, flaxseed and chia seeds through food chute. Process until oats mixture is chopped and blended. Transfer mixture to a large bowl. Stir in protein powder.
Using food processor again, add dried cranberries and almonds through food chute. Pulse until mixture is finely chopped. Add cranberries and almond mixture to the oat mixture.
Add coconut, mini chocolate chips, almond butter and vanilla extract. Stir until thoroughly mixed. Roll into 1-inch balls. Store in an airtight container.
While we are Team Slow Cooker here at Hamilton Beach, even we admit that sometimes slow cooked food isn’t the brightest and most instagrammable (that’s a word now, right?). But slow cooker mango chicken is both colourful and vibrant as well as delicious.
This slow cooker recipe is full of crisp vegetables, garden-fresh herbs, and ripe fruit – all ingredients that remind you of summer.
In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and cilantro. You KNOW this is going to be packed with flavour. Then add chicken thighs and onions and coat them in the sauce. Before covering the slow cooker, add strips of red bell pepper, mango cubes, and fresh cilantro on top. Cook on HIGH for 3 to 3 ½ hours or LOW for 6 to 7 hours.
Once the chicken thighs are completely cooked, remove them from the crock and cut it into bite-sized chunks, then add back to the crock. Stir in a little more cilantro and it’s ready to serve. We served this zesty chicken over rice and topped it with more fresh mango and a little thai basil. The semi-sweet rice soaks up the delicious, slow-cooked sauce while the fresh mango adds a pop of colour and cool bite atop the steaming chicken and rice.
Whether you’re hoping to use up all those fresh herbs in your summer garden or want to serve something that’s picture-perfect to impress the family, this slow cooker mango chicken fits the bill. And the best part? They’ll never guess it cooked from start to finish in your slow cooker.
In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
Top chicken mixture with mango, red pepper and cilantro.
Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.
