Cantaloupe Relish Food
CHICKEN BREASTS WITH MELON RELISH
This tropical-tasting melon relish is sweet and very flavorful. It tastes so good with the tender chicken breasts and is perfect for summer. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of chicken. In a large skillet, cook chicken in oil over medium heat 6-8 minutes on each side, until a thermometer inserted in chicken reads 165°. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 243mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
FLANK STEAK WITH MELON RELISH
Provided by Gene Briggs
Categories Beef Fruit Low Cal Backyard BBQ Dinner Lunch Melon Cantaloupe Meat Steak Summer Grill Grill/Barbecue Healthy Self Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.
CANTALOUPE RELISH
Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping.
Provided by Molly53
Categories Melons
Time 2h45m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Combine ingredients in a large kettle; simmer over low heat for about 2 - 2 1/2 hours, stirring occasionally until syrup thickens.
- Ladle immediately into hot jelly or canning jars.
- Wipe rims, place lids and screw on bands just finger tight.
- Process in boiling water bath for five minutes.
Nutrition Facts : Calories 1630, Fat 48.1, SaturatedFat 6.6, Sodium 2230.8, Carbohydrate 296.3, Fiber 13.6, Sugar 269.5, Protein 19.9
CANTALOUPE RELISH
I use this relish with grilled fish or chicken. Cooking time is actually chilling time....no cooking!
Provided by breezermom
Categories Melons
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a medium bowl; stir well.
- Combine the lemon juice and remaining ingredients, stirring well. Pour the lemon juice mixture over the cantaloupe mixture, and toss gently to coat.
- Cover and chill at least 1 hour.
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- Cantaloupe: Slice your cantaloupe in half (doesn’t matter if you slice it horizontally or vertically). Scoop out the seeds with a large spoon and discard. Slice your cantaloupe halves into 5 or 6 slices. Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. Slice into bite size pieces.
- Cucumber: Slice off each end and using a vegetable peeler remove the outer skin (leave skin on for extra nutritional value and fiber). Slice the cucumber into 1/8 – 1/4 inch slices.
- Bell Pepper: Wash and core your bell pepper. Slice into 1/4 – 1/8 inch slices. Cut the slices in half.
- Onion: Slice the onion in half lengthwise. Cut off both ends of one of the halves and remove the outer layer. Place the sliced onion, end cut down and slice into 1/8 – 1/4 inch slices. If onion slices seem too long for you, cut them in half.
23 CANTALOUPE RECIPES FOR SWEET AND SAVORY SUMMER COOKING ...
From epicurious.com
Estimated Reading Time 3 minsPublished 2016-06-02
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TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
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CANTALOUPE RELISH. Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. Recipe From food.com. Provided by Molly53. Time 2h45m. Yield 3 pints. Steps:
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TANDOORI STYLE CHICKEN WITH CUCUMBER MELON RELISH ...
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From recettes.qc.ca
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