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Lime Watermelon Sticks

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Lime Watermelon Sticks! Watermelon can be a finger food that commands attention at the next social gathering. Won’t that be impressive? Notice how the watermelon rind serves as a natural handle for picking it up. It certainly makes it easier for dipping into a creamy sauce. Now that I’ve caught your attention, add watermelon to your shopping list. 

LIME WATERMELON STICKS

Ingredients:

1/2 small watermelon, cut into sticks

1/2 teaspoon chili-lime seasoning

1/4 cup Greek yogurt

1 tablespoon lime juice

2 teaspoons natural raw honey

1/8 teaspoon tajin seasoning

Zest of lime, for garnish

Instructions:

Arrange water melon sticks on a plate. Sprinkle with chili-lime seasoning. To make a dipping sauce, combine Greek yogurt, lime juice, raw honey, and tajin seasoning. Mix well. Spoon into a small dish. Sprinkle with lime zest. Serve watermelon sticks with the yogurt sauce on the side for dipping. 

Edamame Spicy Stix

What’s Cooking in Gail’s Kitchen? The Chow Down: Edamame Spicy Stix! You’ve probably been to a restaurant where the server placed a bowl of edamame on the table, in lieu of the bread basket. Next to it was an empty bowl for placing the discarded pods. If it was a first for you, no worries. Friends, this is one time you are allowed to eat with your fingers. Truth. Simply pick up one pod with your fingers and put it in your mouth, not letting go. Bite down with your teeth and slide the beans out as you pull the pod away. Tender green beans, about the size of peas, will drop onto your tongue. Chew and enjoy the flavor sensation. Easily toss the pod into the empty bowl and reach for another. Who would’ve thought eating edamame could be this much fun?

EDAMAME SPICY STIX

Ingredients:

12-ounce bag frozen Edamame with sea salt

2 tablespoons butter, divided

3 garlic cloves, minced

1/4 seasoned salt

1/8 teaspoon red pepper flakes

1 teaspoon sriracha sauce

Instructions:

Microwave edamame according to package directions. Let stand for one minute. Open package and set aside. In a cast iron skillet, melt one tablespoon butter over medium heat. Add minced garlic cloves, seasoned salt, and red pepper flakes. Cook for 1-2 minutes, stirring constantly. Reduce heat and add cooked edamame. Transfer to a serving bowl. Fit with remaining butter. Drizzle with sriracha sauce. Serve immediately. Remove shells before eating. Do not consume pods.