We all know I have a strange and deep love affair with melon and love discovering new varieties. Well, I’m BACK with another wonderful summertime discovery: the Santa Claus melon.

What? Santa? In June? Yep. Apparently it’s also called a Christmas melon because it lasts forever, from when it’s ripe in the summer “until Christmastime” according to produce lore (yes, “produce lore”—although I’d love to see if that statement is actually true given our sizzling hot Texas summers). It did keep in the fridge for about a month, I’ll give it that much – we found this guy at our local Central Market several weeks ago and them forgot about him until the other night, when I was digging through the bottom of a drawer in the fridge.

Anyway, this Santa can’t tell if you’ve been naughty or nice, but it can delight your tastebuds. While it kinda looks like a watermelon on the outside, it’s actually from the cantaloupe family and has a similar texture and  goopy center of seed pods. I would kind of call it… a honeydew plus cantaloupe combo, super juicy and soft (but not in a gross, mealy way).

If you see a Santa Claus melon at your grocery store or farmers market, don’t be intimidated. Take it home and get into the holiday spirit. I just ate it plain but it would be great with some prosciutto and feta, maybe a little mint… okay, too many good ideas, I need to pick up another one!

It’s grilling season, y’all.  So dust off that grill and make a show stopping pork butt to tantalize and amaze your friends and family.  With 4th of July around the corner, I can’t think of a more appropriate topic

I, personally, am not a grilling expert, but after watching my boyfriend (who is basically an expert) prep and smoke this lovely pork butt, I kind of feel like I am…and you can, too!

This one actually won a contest and was dubbed the #1 Butt!!

Step 1: Buy a butt

Look for a butt for however many guests you are feeding.   I think ours was 8 lbs and it fed approximately 15  people.  You want some fat on the butt, but not a huge sheet of fat, because then it will be super greasy tasting.

Step 2: Make a rub

We made a rub using this recipe.  It tenderized the meat and gave it amazing flavor.

You can even make a shaker out of a mason jar!

Step 3: Make an injection

An injection keeps the meat moist throughout the long cook time.  We used this recipe here, featuring apple juice!

You can find injectors in lots of stores, in a variety of sizes and materials.  We like this stainless steel one found on Amazon.

Step 4: Prep your butt the night before

To prep the butt, you squirt some spicy mustard all over the meat and put a healthy amount of rub on all surfaces of the meat, rubbing it in slightly.

Then, inject the meat in several different places with the injection recipe.

Wrap it in foil twice and put it in a plastic bag (to safeguard against any leaks) overnight in the refrigerator.

Step 5: Light your coals, set up your grill

Fill a chimney starter with coals and newspaper and light it up.  Get those coals smoking and then put them on one side of your grill.  On the other side of your grill, you should have a drip pan filled with 2 cups of water.

Optional—you can also add foil packs of soaked wood chips into the coal side, periodically, throughout the grilling process.

Step 6: Mind your temperature
 

Try to keep your grill temp at around 225 – 250F degrees.  To maintain the heat, you can adjust the chimney stack thingy on your grill (to make it cooler) or add more hot coals (to make it hotter).  You’ll most likely have to add more coals at least three times to keep a steady temperature.

Step 7: Make a mop sauce & baste the butt

A mop sauce adds additional moisture to your pork as it cooks.  So you have a double whammy, the internal moisture from the injection plus the mop sauce basting the outside of the meat.  Can’t go wrong with that!

Here’s our recipe for mop sauce:

1 cup of apple juice

1 cup of water

1/4 cup of apple cider vinegar

1 tablespoon of canola oil

1 teaspoon of black pepper

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of red pepper flakes

Mix all ingredients together and baste the pork butt with a grilling mop about once an hour.

Step 8: Make your own BBQ sauce

Store bought BBQ sauce is okay, but making your own sauce really seals the deal and adds your own unique, fresh flavors to the meat.

We used an award-winning recipe, found here (except that we omitted the apricot preserves).  Highly recommended if you like a tangy hint of sweetness followed by a kick of heat.

Step 9: Check your internal temperature

The internal temperature for pork is 200 degrees.  Use a meat thermometer, like this digital one, for accuracy.

Almost there!

Cook time varies by the size of your butt.  Ours cooked for 8 hours before it reached 200F degrees.

*Update–we placed the meat fat side up, so it basted the meat throughout the entire cook time.  We did not flip or rotate the meat.  It needed to do its own thing.

Step 10: Wrap your butt & give it a rest

Once your butt is within 5 degrees of 200, remove it from the grill (careful!  It’s hot!) and wrap in aluminum foil to rest for about an hour.  This will keep the meat very juicy and enhance all the flavors.

Check out that smoke ring!

After, that, shred your meat with a fork and serve.

And bask in the glow of your grilling victory!  Also, you may commence with the butt jokes.

If you like to grill, you will love our previous grill tutorial for Epic Thanksgiving: Bacon-Wrapped Smoked Turkey Stuffed with Goat Cheese, Chicken Breast and Bacon-Wrapped Lamb Meatloaf

“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster,  Instagram or Pinterest.

Rees-IS vs. Rees-EES

One of these things is not like the others. One of these things just doesn’t belong. Which is it? I have had many a conversation/debate regarding the proper pronunciation of the peanut-butter-touted brand Reese’s.I’ve provided my phonetic pronunciations above, so from now on I will refer to “Rees-IS” as the correct/right way and “Rees-EES” as the incorrect/wrong way. I’m sure many of you are offended already. That just means you are wrong.

This is not like those debates of the pronunciation of “Mature” (ma-chur vs. ma-tour) or the word “Tear” (tare vs. teer). We can discuss the different pronunciations and meanings of these words, but there are a couple of differences between these words and our delicious peanut butter friend Reese’s. First, there is only one meaning to the word Reese’s—peanut butter and chocolate. Second, the words “mature” and “tear” have little to nothing to do with food compared with the word Reese’s. We are, after all, committed to food, right?

So here’s the evidence.

Exhibit A: TWO Reese’s commercials with the domino champ and Bill Elliot, of which the advertisement in BOTH commercials pronounces it the right way.

Exhibit B: This hip commercial for Reese’s Puffs cereal mentions the word pronounced the right way in both song and speaking voice.

And finally, going even further back in history, Exhibit C: a Reese’s commercial. I’ll tell you right now – they are all pronounced the right way.

Of course, Reese’s has gotten wise to the controversy and you will find that their recent commercials either say nothing at all, or even the Reese’s Pieces commercials just call them pieces. So we’ve all contributed even more to that filthy corporate America that we all hate so much and believe is evil. So think about that next time—you are ruining America (no exaggeration).

(Photo: Hershey’s)

I usually stick to Pirates Booty and Terra Chips (although, really, how much healthier are those? I don’t know, better than Ruffles but it’s not like you’re eating a salad, let’s be real) BUT! There’s a new kid in town, and he’s made from… egg whites?!

I received a package of Ips (yeah, like chips minus the “ch”)  to review awhile back and I’ll definitely say I was intrigued. Why? Their whole deal is that they’re made of egg whites and pack 7 grams of protein per serving. Plus the eggs they use are non-GMO, hormone-free and antibiotic-free, etc., which is pretty important to me when I’m trying to eat right. (Once again: let’s just not mention my Cheeto indiscretions.) I figured Ips would either be surprisingly delicious or have a really funky, weird texture. I popped open the white cheddar flavor first and I was actually really into them. They reminded me of Pirate’s Booty or Smartfood.

You guys, I have to say… I recommend these! Just don’t think about the fact that you’re eating pressure-puffed egg whites. I mean, that doesn’t gross me out, but it kind of weirded out some of the friends I tested these out on, so I don’t know. If you’re not into white cheddar flavored things, check out salt and pepper, BBQ, cinnamon sugar, etc. They’re kind of hard to find in stores unless you live in California, but you can find them on Amazon or order them straight from the website. Tastes and looks like junk food, but good for you…. maybe egg whites are the way of the future.

First, we tested the tacos, now we test the Doritos. Cool Ranch took round one. But does it carry over to the chips? Frito Lay and Taco Bell had the right idea in attempting to send the Taco Bell cult following over to the crispy chip company—but will it work? Well, first off, the chips better damn well taste exactly like the tacos. Secondly, there are two kinds of chips in the bag, and you must take the time to match a taco chip with the regular chip (the work needs to be worth it). Finally—I am expecting the same flavor without the massive toll that tacos take on my digestive system. Anywhoo, let’s talk Doritos Locos chips.

Now remember, in order to truly grasp the concept sold here you need to have both the taco chip and the actual Dorito chip at the same time. The taco chips are pretty much just drenched in taco seasoning, with some subtle flavors of beef and yes, even some of the vegetation offered on the tacos. However, I think the overall flavor is taco seasoning…strong taco seasoning. Now the question is, when paired with the original Doritos chips, does it taste like the Doritos Locos tacos?

Kinda. Personally, I didn’t feel as satisfied as I did biting into either of the Doritos Locos tacos. However, it was tasty and clearly had taco flavoring. Next question: which flavor was better? I received some negative feedback regarding my comments towards the nacho-lovers, but I only speak the truth. Which is why you may be surprised to find that the nacho cheese Doritos Locos chips won this round. Oddly enough, the nacho Doritos were not overtaken by the taco seasoning on the taco chips. Meanwhile, the cool ranch Doritos were overshadowed by the strong, concentrated flavoring of the taco seasoning.

So there you have it. When given the choice, I’d go tacos all night (cool ranch taco), but if I had a choice between the chips, I’m taking nacho cheese. This completes your consumer report – what is your favorite?

I don’t think I had my head on straight when I grocery shopped this week.  The fridge, freezer and pantry are stocked with the most random ingredients.  It’s really working my culinary brain, that’s for sure.

Well, I decided I wanted to use certain things for last night’s dinner and this is what came out of it.  Random, but packed with nutrients and deliciousness.  I just simply couldn’t NOT share this with you!

This is a light option to satisfy pizza cravings without packing on the pounds, but I also made a Shrimp Poboy Pizza, if you want something a bit more indulgent.

BBQ Shrimp & Veggie Pizza with Cauliflower Crust

serves 3-4

Cauliflower Crust (recipe below)

Cooked shrimp (I used frozen shrimp, thawed and marinated in BBQ sauce)

Cooked spinach (I microwaved some frozen spinach)

Mushrooms (cooked or not, your choice)

Shredded cheese (I used Italian blend cheese)

Salt & pepper to taste

BBQ sauce (I used Sweet Baby Ray’s honey BBQ sauce)

Cauliflower Pizza Crust:

1 medium-sized cauliflower head, washed and cut into pieces

1/4 tsp salt

1/2 tsp of each dried, crushed basil & crushed oregano

1/4 cup shredded Parmesan cheese

1/4 cup mozzarella cheese

1 egg white

Preheat the oven to 450F.

Place the cauliflower in a food processor or blender and pulse until the cauliflower is finely ground.

Remove the ground cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave for 3 minutes.

Place the (hot!) cauliflower onto paper towels and blot out extra moisture with more paper towels.  You can also use a clean dish towel, if you’d rather.

Combine dried cauliflower with the cheeses, herbs and salt.

When everything is mixed, add the egg white and mix again until combined.

Line your pizza stone or pan with parchment paper and dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ inch and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.

Remove from the oven and top with BBQ sauce, spinach, shrimp, mushrooms & cheese.

Bake for another 5-7 minutes.

Enjoy!

Crust recipe adapted from Umami Holiday

“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster,  Instagram orPinterest.

Summer! It’s time to bust out the festive tropical flavors. Austin Vietnamese restaurant PhoNatic is taking this idea to a whole new level with their Vietnamese tropical fruit cocktail, using unique ingredients like lychee, longan, and jackfruit. While these might sound exotic and hard to find at first, they’re really not – just check out your local Asian market.

While this isn’t our traditional cocktail – it’s a fruit cocktail, not a booze cocktail – you could easily spike it with a couple shots of light rum to get the party started. ES recommends this, of course.

Vietnamese Tropical Fruit Cocktail

Courtesy of PhoNatic

In a large punch bowl add jackfruit, lychee, and longan with syrup. Drain the toddy palm, coconut gel, and green grass jelly and add to mixture.

Before serving, add 2 cups of half and half. Then add whole milk to desired level of sweetness along with coconut milk. Spoon over crushed ice in individual glasses.

Enjoy!

10. Graham Cracker Peanut Butter Bars

Recipe: The Wannabe Chef

Last time I did a top ten, I offended some by offering unhealthy choices. Well, as the humble person I am, and very thoughtful I may add, I found a choice that is gluten free. Gluten free, yet still scrumptious. Peanut butter, chocolate, graham crackers. You’re welcome.

9. Graham Cracker Chicken Bites

Recipe: My Kitchen Snippets

I bet you thought these would all be deserts. Well, yet again you are wrong. Screw corn flakes—let’s add some sweet honey graham crackers to the mix and impress guests of all ages. This really is sweet and savory. Maybe for desert, you can get out the mallows.

8. Apple Walnut French Toast

Recipe: Endless Simmer

Bakersroyale keeps me comin’ back for more. But really, why not start of your day with a breakfast of graham crackers on your french toast? I’ve had captain crunch french toast, and I’m willing to bet this gives the same bang for your buck. First, (after you smother in syrup of course) you get the crunch of the graham cracker, followed by the sweet and soft bread. Repeat.

7. Banana Split Icebox Cake

Recipe: The Girl Who Ate Everything

Icebox cakes are pretty good. But I always though I was getting ripped off when purchasing wafers specifically made for icebox cakes. Now it’s official—I was getting ripped off. The more you know. Anyway, this looks just as awesome, plus there is homemade chocolate drizzle on top. Add fruit to convince yourself it is healthy.

6. No-Bake Boston Creme Strata

Recipe: Good Thymes and Good Food

Summer is the typical season for pies that are filled with puddings and creams. Often, hosts bring out pies that are pretty much just all Cool Whip. People eat it (and serve it) because it’s one of those weird customs like serving lasagna on Thanksgiving. Time to move on people—these are bite-sized squares of delight that still capture those glorious tastes of summer.

5. Lemon Creme Icebox Cake

Recipe: Faith Durand @ the Kitchn (Bakeless Sweets)

Why stop at strawberries and bananas in your icebox cake? For those days that are so hot your ass sticks to anything, a refreshing lemon icebox cake is just what you need. From her new book, Faith Durand shows us how to create sweet nothings without using the dreadful oven on a hot summer day. I’m excited to try the lemon icebox cake, but apparently there is a s’mores one in the book as well…

4. Chocolate, Caramel, and Graham Cracker Toffee Cookie

Recipe: Wives with Knives

Sweet, salty, and stick to your teeth for days. Come and get it, kids—the treat all parents loathe (but secretly love to eat themselves). I always thought of things like brittle and bark for Christmas. Not anymore.

3. Peanut Butter S’mores Bars

Recipe: Pinch of Yum

NOW we’re talking. Ever have trouble (or lose the patience) roasting your marshmallow so that the chocolate is perfectly melted? Here’s your answer. This offers the same great tastes, plus peanut butter for those “sophisticated folks.” Bonus: leaves just as much of a mess on a bearded man’s face.

2. Nutella Hazelnut Magic Bars

Recipe: Cookin’ Cowgirl

For those hip and trendy eaters out there, here’s your thang. Although, I guess since everyone now likes Nutella, it ‘aint hip no mo. Oh well. Still, if you’re looking for something that is not toffee, but gooey, sweet, and coco-nutty—here you go. I particularly look forward to the coconut part of it, plus the buttery graham cracker crust makes it even better.

1. Peanut Butter Graham Cracker Balls

Recipe: Baby Gizmo

I love Oreo balls. In fact, my girlfriend’s mother quickly learned how much I loved them and now she saves some on the side for me.  Now, I’m going to have to try to find a way to convince them to make these as well. Peanut butter, chocolate, graham crackers, then top with whatever the hell you want.

Those are the suggestions—now you try to make them with your own twist!

Sometimes people tell me I’m creative.

Well, I know for sure my mom tells me that.

I’m not so much creative as I am a problem solver.  You know what’s a problem in my kitchen?  Leftovers!

Leftovers from this s’mores bar

Leftovers from these cookies

So, leftover plus my inability to keep from snacking on marshmallows and handfuls of cereal (I’m a classy lady) equals a super creative situation.

Now, who doesn’t love a good single serve, microwavable dessert (like this chocolate cherry cake or this peanut butter cereal cake)?

If anyone doesn’t love a quick and delicious dessert…I don’t want to know a thing about it.

All the cool kids are doing it.

Single Serving Marshmallow Treat Dessert (featuring Fruity Pebbles!)

1 microwave-safe ramekin
spray cooking oil
1 giant marshmallow (I used the one in above picture)
1 tsp butter
1/2 cup Fruity Pebbles cereal

*You can use any kind of puff cereal your heart desires, but I definitely recommend these fruity gems.

Spray the ramekin with oil.  Microwave the marshmallow and butter for 30 seconds, wait for the marshmallow to deflate for a sec, then stir the cereal in.  Press it down a little in the ramekin.  Wait 5 minutes til it sets.  Eat it up!

“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster,  Instagram or Pinterest.

It’s about time we discuss the Taco Bell’s Doritos Locos Tacos. First, we were introduced to the Nacho Cheese Doritos Locos Taco. Then, we were told there would be a Cool Ranch Doritos Locos Taco, which was delayed. Outrage, betrayal, and nearly full riots occurred with the news. Finally, our friends at Taco Bell released the Cool Ranch tortilla pocket. Great…but now we have to choose between the two.

The battle begins…

First off, let me be clear in establishing that overall, the Cool Ranch Dorito is the best of Doritos. If you prefer the nacho cheese, that means that you are probably a square, vanilla, and most likely a vegetarian (no offense). However, for the purpose of this consumer report, I took my bias out of it. Plus, I polled various members of the public.

Let’s talk flavor profiles briefly. The two varieties share the same contents: “beef,” lettuce, cheese. We have cetirus paribus. The nacho cheese shell indeed tastes like the Nacho Cheese Doritos, however I have found that the shell has less flavor than the actual chips—they are not as cheesy. The Cool Ranch shell also tastes just like the actual chips, but is not as crispy (obviously). However, I do think it contains the same amount of strong flavor.

The Verdict: Cool Ranch wins. The majority of my subjects voted for Cool Ranch and the overall reason was because the Cool Ranch shell has more flavor. Further questioning also indicated that the Nacho Cheese tacos were really just an addition to the cheese already in the taco. Meanwhile, the Cool Ranch taco offered a contrasting flavor that made the taco just that much better. And finally, avoiding cheesy fingers was another reason for voting Cool Ranch. Depending on where you are, sometimes you just can’t afford to have the cheesy fingers.

Next up for Part II: The Chips!

Until then—what’s your take?

(Photos: Taco Bell)