Spiralized Sweet Potatoes

Last week my family, who was in town, made a simple dinner at my aunt's one night. She wanted to do sweet potato and yam spears in the oven and I've been wanting to try to spiralize them so I stole a sweet potato and started experimenting. I had bought a spiralizer back in September before I moved but the only thing I've made so far with is is spiralized zucchini in place of spaghetti noodles, which I do quite often actually. I also experimented with a carrot once, but since the carrot is such a hard veggie, it was a little difficult. My spiralizer is the Paderno that I found on Amazon but I'm sure you can find them elsewhere too, or you can use a veggie peeler.

I had to watch a video online to figure out what blade I needed to use and once I figured that out, it was super easy. I added a 21-spice blend my aunt had bought from Costco. It doesn't have salt in it and I loved the flavor-guess I'll be making a trip out to Costco soon! This was just an experiment but it actually turned out really flavorful. They spiralizer made the sweet potatoes into shoe strings and with the spice blend, it turned out really yummy. I bought some yams at the store yesterday so I'll be trying those soon to see if they turn out as good as the sweet potato.

Spiralized Sweet Potatoes (3-5 servings)

1 1/2 sweet potatoes
1-2 tbsp olive oil, more as needed
21-spice blend, or whatever seasoning you have on hand

Use the number 3 blade, which is the smallest hole-blade to spiralize the sweet potatoes.

Heat oil in large skillet on the stove over med-high. Once the oil is hot, add the spiralized sweet potatoes. Using tongs, toss the sweet potatoes until sweet potatoes start turning brown and crisping up. Add the seasonings as you cook the sweet potatoes. Enjoy!




Spiralizer






Spiralized...






Enjoy!...

4-Berry Pie with Lattice Topped Pie Crust

I can't remember where I found this recipe but I made it several years ago for Christmas at my aunt's house when she lived in Arizona. I had never made a pie before then and I love berries so I came up with this recipe from somewhere and it was really good!

My family came down for Thanksgiving this year and I decided to make this again, hoping it was as good as I remembered it and it definitely was! Lots of flavor from the berries and the cinnamon on the pie crust set it off. I think I added too many berries because the filling over-filled a little bit onto the oven floor-oops! I made it the day before to let the flavors really meld-yum! Originally this pie was only a 3-berry pie calling for blackberries but I'm not a huge fan of blackberries. I did add a small container of blackberries but then I also added a container of strawberries, which is probably why it over-filled but it worked out.

4-Berry Pie with Lattice Topped Pie Crust (6-8 servings):

1/2 c fresh or frozen blueberries
1/2 c fresh or frozen blackberries
1/2 c fresh or frozen raspberries
1/2 c fresh or frozen sliced strawberries
1 tbsp lemon juice
1 c sugar
4 tbsp quick-cooking tapioca
2 unbaked pastry shells (9 inches)
Cinnamon, for sprinkling

In large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.

For topping, cut strips into pastry shell. Inter-weave onto top of berries to create a lattice-look. Sprinkle with cinnamon. Bake at 400 for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Enjoy!




Berries macerating...






Berries poured into pie bottom...






Sprinkled with cinnamon...






Fresh from the oven...






Enjoy!...

Crock Pot Honey Pork & Apples

About a month ago, I bought several different kinds of meats to cook up in the slow cooker and a pork tenderloin was one of the meats. I started looking around on Pinterest and came upon this recipe. It sounded different from anything I've ever made before so I decided to try it. I came home yesterday from work and my apartment smelled amazing! I didn't get an after picture because it wasn't very appetizing to look at right away lol. I think the top part burned a little in the slow cooker because it was all black when I opened the lid. Once I stirred things around, the meat looked okay though. And then I started eating it and forgot to post an after picture! I would definitely make this recipe again! The pork was very tender and tasted sweet. I think the apples fully cooked down though because I couldn't find any in the broth, which was okay because I could taste hints of them in the pork. The recipe says to cook it for 8-10 hours but I checked mine after 7 hours and it was completely done, so it may depend on the slow cooker.

Crock Pot Honey Pork & Apples (6 servings):

1 (3-4 lb) pork tenderloin
2 large Granny Smith apples, sliced
1/2 c honey, divided
2 tbsp cinnamon

Slice slits in the pork tenderloin. Place 1-2 apple slices per slit into the pork tenderloin. Place 3/4 of remaining apple slices in bottom of crock pot. Drizzle 1/2 of the honey over the apple slices. Place pork on top of the apple slices. Sprinkle cinnamon over everything. Place remaining apple slices on top and drizzle the remaining honey over everything.

Cover and cook on low 8-10 hours. Remove from slow cooker, slice and serve with apples on top.




Apples at the bottom of the slow cooker...






Pork stuffed with apples...






Honey poured in...

Slow Cooker Creamy Chicken & Wild Rice Soup

I'm from MN and I've been living in Las Vegas for exactly two months today. Back home at Panera I could easily get chicken & wild rice soup-at the Paneras out here, that's not one of the soups. So I've been craving it. I have a couple bags of real wild rice that I've been wanting to play around with but I've never really made anything with it before. I found this recipe on Pinterest and it had a mixture of long grain rice and wild rice so I thought I'd try it out and if I liked it, I would find a soup that didn't have the long grain rice but only the wild rice. I did like this soup but I wasn't sure I liked the leftovers. It was really thick after sitting in the fridge so I had to add about 1/2 to 1 cup of chicken broth to water it down so I could eat it. If I made this again, I wouldn't add as much flour in the roux and hopefully it won't make the soup as thick. I made two substitutions in this recipe-it calls for Rice-a-Roni long grain & wild rice but I used Uncle Ben's. And I also used gluten-free all-purpose flour. The soup was good and it tasted similar to the Panera one so I'll probably make this again.

Slow Cooker Creamy Chicken & Wild Rice Soup:

4 1/2 c chicken broth
2 c water
2 boneless skinless chicken breasts
1 pkg Rice-a-Roni long grain and wild rice
1/2 tsp salt, plus more to taste
1/2 tsp pepper
1/2 c all-purpose flour
1/2 c butter
2 c half-and-half
1 c grated carrots
1 c diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in large slow cooker. Cook on low 6 hours or on high 4 hours. Take chicken out and shred with two forks and then add them back into the slow cooker.

In small bowl combine salt, pepper and flour. In med saucepan over med heat, melt butter. Stir in flour mixture by tbsp to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low 15 more minutes. Enjoy!




The roux...






Enjoy!...

Elbow Macaroni with Crispy Breadcrumbs & Broccoli

I found this recipe in the Food Network magazine and it stood out because the pasta wasn't in a heavy sauce. This was a really good dish and I'd definitely make this again. The breadcrumb mixture really made the pasta good and added an extra kick with the pepper flakes. I substituted the regular pasta with gluten-free pasta because I've been trying to cut back on my carbs and the gluten-free pasta is a lot healthier. I chose the quinoa pasta and this was my first time making it-I think I overcooked my pasta a tad but all in all it tasted just like regular pasta. I also added 2 more cloves of garlic than what was called for, because everyone knows you can never have too much garlic! I think you could actually use the breadcrumb mixture over any type of pasta-I could definitely play around with this recipe in other ways!

Elbow Macaroni with Crispy Breadcrumbs & Broccoli (4-6 servings) (Food Network):

Salt
6 tbsp EVOO, plus more for drizzling
1/2 c panko
Finely grated zest of 1 lemon
2 tbsp chopped fresh Italian parsley
3 c elbow macaroni
1 head broccoli, cut into small florets
1 clove garlic, finely chopped (I used 3 cloves)
1/4 tsp red pepper flakes
1 c chicken stock
1 c freshly grated parmigiano-reggiano

Bring a large pot of salted water to boil. Meanwhile, in large skillet over med, add 2 tbsp oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4-5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.

Add the pasta to the boiling water and cook according to pkg directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to med-high heat. Add the remaining 4 tbsp oil and when oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2-3 minutes, then add the garlic and pepper flakes. Cook until garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5-6 minutes.

When pasta is done, scoop it out of the water with a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1-2 more minutes, then drizzle with a tbsp or so of oil and toss again If sauce seems too dry, add up to 1/2 c pasta water. Off heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture. Enjoy!




Breadcrumb mixture...






Pasta stirred into sauce...






Enjoy!...

Crock Pot Coke Baby Back Ribs

I've been on a crock pot kick lately and I wanted to make a bunch of meat meals to freeze. I've never made ribs before and this recipe sounded pretty easy to me. I found the recipe on Pinterest and it was so easy to make. And the ribs were so tender, they were falling off the bone. The coke added a neat flavor to the ribs. I've never used a broiler before either and this recipe made it easy. I will definitely make this recipe again!

Crock Pot Coke Baby Back Ribs:

1 rack Pork Baby Back ribs
1 can Coke
Salt and pepper
1/2 bottle of BBQ sauce of your choice

Cut the ribs down if your slow cooker is smaller. Rub both sides of the ribs with salt and pepper. Place the ribs or wrap them around the outside of the slow cooker. Pour the coke over the ribs and cook 8-10 hours on low.

Place foil on a rimmed baking sheet. Carefully transfer the ribs to the prepared sheet, meaty side up. Cover the ribs with the BBQ sauce and place under the broiler until sauce starts to sizzle and caramelized, no longer than 5 minutes. Remove from oven and serve. Enjoy!




Ribs and coke added to slow cooker...






And they are done...






Before the BBQ sauce...






Enjoy!...

Muffin Omelets

I got the original idea for this recipe on Pinterest but I made these with my own desired toppings. I started working out-doing 1 hour intensive full-body workouts and I discovered I needed to eat a good meal before working out. Egg whites are better for you, which I've already been eating a lot of. These are easy to make and they are convenient, not to mention they can be put in the freezer so you can make a large batch. You can add whatever toppings you want. I wasn't too fond of the parm cheese that I added to mine so when I make these again, I may omit that. I also discovered you can add quinoa to these, which I will do in the future. Even more needed protein before a workout!

Muffin Omelets (6-9 servings):

32 oz carton egg white substitute
1/2 to 1 c broccoli florets, cut into smaller pieces
2-3 pieces ham, cubed
Cheese of your choice
Pepper and garlic powder, to taste

Preheat oven to 350. Spray a muffin tin with cooking spray. Add your ingredients to each muffin tin, spreading evenly. Fill with egg white substitute. Top with cheese, pepper and garlic powder. Bake until eggs are set, about 30 minutes. Cool in muffin pan. Enjoy!




Fillings...





Egg whites & cheese added...






Fresh from the oven...








Enjoy!...

Prosciutto Wrapped Asparagus

I had the girls over for dinner one night a couple weeks ago and my best friend Mandi made bacon wrapped asparagus. It was sooo good! And ever since that dinner, I've been craving it. I decided to use prosciutto with mine and I drizzled the finishing product with the aged balsamic vinegar that I bought in Italy. Soooo good! I only made half of the bunch of asparagus but it was a perfect serving size.

Prosciutto or bacon
Asparagus
Balsamic Vinegar, if desired

Slice off the top ends of the asparagus. Preheat oven to 350. Coat a baking dish with cooking spray. Slice the prosciutto, or bacon if using, in half. Wrap each half around a stalk of asparagus and place on the baking sheet. Bake in the oven for about 30 minutes or until the prosciutto is crisp. Drizzle with balsamic vinegar, if using. Enjoy!




Ready to be baked...






Enjoy!...

Pan-Seared Salmon with Lentil & Quinoa Salad

I'm currently eating this salad as I type out the recipe for this blog...it's soooo good! I found it in Rachel Ray's magazine. I've been trying to eat more salmon and apparently I've been eating the wrong kind of salmon in the past. I got a bag of sock-eye salmon at Costco and split the bag with my aunt. This salmon comes with the skin-on and it's pretty amazing! Not fishy at all and thick cuts of meat. I'll definitely be making more salmon dishes with this! The recipe serves four but I didn't want to use all my salmon up in one dish so I still made the four servings for the salad and only added one salmon fillet. I also added a tilapia fillet in case I didn't like the salmon. The way the fish is cooked, it comes out really buttery tasting. I added more lemon juice to my fish just because. I shredded my fish and added it to the salad, instead of putting the whole fillets on the salad. I will definitely make this again and again!!!

Pan-Seared Salmon with Lentil & Quinoa Salad (4 servings) (Rachel Ray Magazine):

3/4 c dried lentils, picked free of hard stones
3/4 c quinoa, rinsed and drained
2 small lemons, juiced (4 tbsp)
1 tbsp Dijon mustard
1/4 c plus 1 tbsp EVOO
4 skin-on salmon fillets
1/2 c minced red onion
1 c chopped flat-leaf parsley
Salt and pepper to taste

In separate saucepans, cook lentils and quinoa according to pkg directions. Drain and cool. Meanwhile, in a large bowl, whisk the lemon juice and mustard. Gradually whisk in 1/4 c EVOO; season with salt and pepper. Reserve 1/4 c of the vinaigrette.

In large skillet, heat remaining 1 tbsp EVOO and half of the reserved vinaigrette over med-high. Add the salmon, skin side down. Cover, reduce heat to med and cook until the fish flakes apart easily with a fork, about 8 minutes.

Add the quinoa, lentils, onion and 3/4 c parsley to the bowl with the vinaigrette. Toss to combine; season. Divide among plates and serve the fish on top (or shred the fish and combine into the salad). Drizzle with the remaining vinaigrette and top with the remaining parsley. Enjoy!




Lentil & Quinoa...






Fish added...Enjoy!

Cauliflower Wraps

I found this recipe on Pinterest. I've been seeing recipes like this for a while and I was always curious to make them so I decided to just do it last week and I can't believe that I waited this long! I made a cauliflower Alfredo sauce earlier in the week that didn't turn out (which is why I'm not posting it) because I didn't cook the cauliflower before like I was supposed to. I decided to actually follow the recipe this time for this and it turned out amazing! I didn't have parchment paper so I decided to use tinfoil with butter on it. Needless to say that didn't work out and the wraps stuck to the foil like glue but I was able to peel off the top layer of the wrap to try it and it was so good! I think if I used the parchment paper, like I'm going to the next time I make this, it would have been even better! The recipe says it's best if you eat them right away and not save them but it would be interesting to see if you could freeze these and eat them at a later date....may have to try that when I make them again. I've seen some recipes that call for cheese, so I added a little to mine. You can basically add whatever herbs/seasonings you want to these. Or use the wrap as a pizza crust. So many things to experiment with these! And I learned on the internet that you can freeze cauliflower rice after you cook it so I'm heading to the store soon to start freezing the "rice" for more yummy recipes! The key to these is squeezing out the excess water-I did it the way I do with frozen spinach-in between paper towels! These make 2 huge wraps so I just made one and cut in half. I will definitely be making these again and will definitely experiment with them as well!!!

Cauliflower Wraps (2 servings):

1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp curry powder
1/4 tsp salt
1/4 c shredded parm (what I added to mine)

Preheat oven to 375. Line 2 baking sheets or one large baking sheet with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 c water in a saucepan with a lid. Cook on med-high heat for 8 minutes, until tender.

Drain the cauliflower in a fine-sieve, then transfer to a clean kitchen towel or between sheets of paper towels. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form 2 thin circles on the parchment-lined baking sheets. With a spatula or your fingers, press down the "dough" so it forms an thin layer. Keep the wraps compact-there shouldn't be any parchment showing through the mixture in any area of the wrap.

Bake about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces (which is what I had to do) and use to scoop up fillings. Enjoy!


The cauliflower after I squeezed out the excess water...






The rest of the ingredients mixed together...






Before I put it in the oven...






The stuck-on wraps lol...Enjoy!

Fish over Zucchini & Yellow Squash

This is another recipe I created. I was staying at my parents for about a week before I moved and I had some fish to use. I had one halibut fillet left and a couple salmon fillets so I made the halibut for myself and my mom had a salmon fillet. We had picked up some zucchini and yellow squash earlier from the store. I wanted to roast the squash for a side so I decided to put the fish on top of the squash. My mom sliced the squash layers for the bottom of the pan. I also used a marinade for the fish. This turned out to be a really good dish. We all love garlic, which is good because this was really garlicky! The squash turned out amazing with the garlic and ginger and the fish were really moist and full of good flavor! I'm guessing what measurements I used for this dish, since I basically just added what looked right (what I usually do when I make up my own recipes!).

Fish over Zucchini & Yellow Squash (2 servings):

1 zucchini, sliced into very thin strips
1 yellow squash, sliced into very thin strips
4-5 cloves garlic, minced
1 3-4 inch piece of ginger, minced
Olive oil, to coat
Pepper to taste
2 fish fillets of your choice
1 lemon, sliced into thin slices
Capers, to serve

*Marinade
Soy sauce
Worcestershire sauce
Chili-Garlic Sauce
Lemon Juice
Roasted garlic salt
Pepper

If you are using the same type of fish, you only need one bag for the marinade. If you are using different kinds of fish, like I did, use two different bags for the marinade. Pierce each fillet with a fork. Coat each fish evenly with pepper and the roasted garlic salt, rubbing it into the fish. Add the fish to their bags and add a little bit of each of the marinade to create a sauce. Close the bags and put in the refrigerator for 1-2 hours, turning occasionally.

Place the strips of zucchini and yellow squash in a bowl. Top with pepper, olive oil, garlic and ginger. Using your hands, mix everything together, being careful not to tear the squash. Layer the zucchini and squash in the bottom of a 13x9-inch baking dish. Remove the fish from the marinade and lay on top of the squash. Pour the marinade over each fillet. Top the fish with slices of lemon.

Bake in the oven about 20-30 minutes, depending on the thickness of the fish. (The salmon was done after 20 min, the halibut took a little longer to cook.) Remove the lemon slices, top with capers and enjoy!

Chocolate Peanut Butter Dream Bars

I think Nicole or Dana posted this on their timeline on Facebook and tagged everyone else for this recipe. These bars were soooo good! Really rich and full of flavor. Nicole was babysitting her niece Ariana and I guess Ariana was being very vocal and basically being feisty. When I got there with Dana, Nicole said she was ready for something sweet! She had just gotten Ariana to sleep when we got home and of course she woke up for us :). So she got to help us make this yummy dessert. This was my last dessert I made with these ladies before I moved :( so of course I had to add the extra pictures. I'd definitely make this recipe again.

Chocolate Peanut Butter Dream Bars:

1 (16 oz) pkg peanut butter sandwich cookies, divided
4 tbsp butter, melted
4 oz cream cheese, room temp
1/2 c powdered sugar
1/3 c creamy peanut butter
1 (8 oz) container Cool Whip, divided
1 (3.9 oz) pkg instant chocolate Jello Pudding Mix
1 1/2 c milk
1/2 c milk chocolate and peanut butter chips (we used more to completely cover the bars)

Preheat oven to 350. Finely crush 24 of the cookies. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. Press into an ungreased 8x8-inch or 13x9-inch baking dish. Bake for 10 min. Allow crust to cool before continuing.

Meanwhile, mix the pkg of pudding with the 1 1/2 c milk in a small bowl. In a separate bowl, beat the cream cheese, powdered sugar and peanut butter together. Fold in 1 c of the Cool Whip and mix until well blended.

Spread the chocolate pudding over the cooled crust. Place dollops of the cream cheese mixture over the pudding layer and with a spatula or large spoon, gently spread to completely cover. Spread the remaining Cool Whip over the cream cheese mixture. Refrigerate 2 hours. (We ignored this part of the step since we wanted to eat it right away!)

In a plastic bag, break up the 8 remaining cookies. Sprinkle the cookies and the chocolate/peanut butter chips over the top just before serving. Slice into squares and enjoy!




Ariana holding dearly to our bag of chocolate/peanut butter chips!...






Spreading the chocolate mixture on top of the crust...






Spreading the peanut butter mixture over the chocolate...






Ariana tasting the Cool Whip...






Nicole tasting the Cool Whip...






The Cool Whip layer...






The cookies and chocolate/peanut butter chips layer...






Enjoy!...

Sausage & Onions in a Brown Sugar Sauce

I came up with this recipe on my own, kind of adapting from the slow cooked sausage I made earlier this year. That was good in the slow cooker but some of the sausage was over-cooked and rubbery so I thought it would turn out better on the stove, and it did! This recipe only had 4 ingredients and it was really easy to make and had so much flavor. I kinda guessed how much brown sugar I used in the recipe, but you can add more or less, depending on your taste. I made some couscous for a side dish and also to soak up the sauce.

Sausage & Onions in a Brown Sugar Sauce (2 servings):

Package of sausage of your choice
3/4 of an onion, diced
1/2 to 1 c brown sugar
1-2 tbsp butter

Melt the butter in a large skillet. Add the onions sausage and cook until the onions are translucent. Add the brown sugar and stir to coat/combine. Cover with a lid and let it simmer at medium heat for about 20-45 minutes. It's done when you have your desired consistency of a sauce. Enjoy!

Pappardelle Pasta with Parmigiano-Reggiano Cream Sauce

I was in the process of going through my apartment and getting rid of food I wasn't going to take with me on my move and found a bag of pappardelle noodles. I was going to cut back on my pasta eating once I moved so I thought I'd find a good recipe to use them with before then. I found this recipe on Pinterest. Sounded pretty easy to make and it was. I added some diced chicken to mine to make it a full meal. Not sure if I'd make this again with zucchini noodles though since the sauce was really heavy but it had a really good flavor. Maybe if I found a substitute for the heavy cream...

Pappardelle Pasta with Parmigiano-Reggiano Cream Sauce (4-6 servings):

Bag of pappardelle pasta
2 c parmigiano-reggiano, plus more to serve
5 tbsp unsalted butter
1 1/2 c heavy cream
1 large pinch pepper
1 small pinch nutmeg
Salt to taste

Cook pappardelle in salted boiling water according to pkg directions. Reserve 1/2 c of cooking water. In large skillet over medium heat, add the butter. Stir until melted and then add the heavy cream. Let the butter and cream simmer, stirring occasionally, until slightly thickened (should coat the back of a spoon).

Slowly add the grated parmesan, until desired consistency. Bring back to boil, stirring constantly, until cheese is fully incorporated into the sauce. Stir in the pepper, nutmeg and salt to taste. Add the noodles to the skillet, stirring to coat evenly. Add enough of the reserved cooking water to thin out the sauce to your desired consistency. Top with more cheese and enjoy!


Butter and cream simmering...




Cheese simmering...




Pasta added to sauce...




Enjoy!

S'mores Dip

This recipe was also originally on Facebook and once again I was tagged, along with my friend Dana and my friend Jeremiah's little sister Nicole. Those were the girls who I made the S'mores bars with too. This one was really easy to make and only involved 3 ingredients. It tasted really good and was super rich. This would be fun to make again for a holiday party. Not sure where the original recipe came from but you can find it all over Pinterest and on the web.

S'mores Dip (4-6 servings):

1 bag of semisweet chocolate chips (or any flavor you prefer)
1 bag of marshmallows, cut in half
Graham crackers, for dipping

Pour the bag of chocolate chips in the bottom of a 13x9-inch baking dish. Top with the halved marshmallows (you may not need all of them, just make sure that the chocolate is well covered). Place in a 350 degree oven until the marshmallows get brown and toasted, about 20-30 min. Carefully dip in your graham crackers and enjoy!

Watermelon Rum

Again, I don't have the recipe for this one lol but I do remember it. And we had to doctor it quite a bit to make it edible. I originally found this recipe in a Weight Watcher's cookbook and the points were really low-like 2 I think. Super simple easy ingredients. Like I said we had to doctor it a little bit because it was really strong in alcohol-too strong! I'd make this again but I think but I would use less alcohol and it would be nice to have some mint leaves on hand since that would tame down the taste a lot, even though I'm not fond of mint! We didn't have any on hand so we used basil, which worked okay. And I think we used some lime juice as well to tame down the flavor a little. It was good after that and I think we ate it all (I was with my family).

Watermelon Rum:

1/2 of a watermelon, cut up
Rum of your choice
Mint leaves

Pour the rum over the watermelon and let everything soak up. (Don't use the whole bottle! Just use enough to coat the watermelon.) Add some mint leaves and enjoy!