Here’s the picture of Juan Canary Melon:

Here’s a closeup of the sticker that was on this Juan Canary Melon:

When I cut the Juan Canary Melon, it was yellowish-green inside.  Here’s the picture of this melon cut it half:

Here’s the picture of Juan Canary Melon cut into chunks:

So, how did Juan Canary Melon taste? Well, the taste was pretty disappointing.  It was not sweet at all.  Maybe I just got unlucky with that particular melon that I picked out… but the taste was really blah – not sweet, not sour, just bland.

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I want my breakfast to keep me full!  That’s why I decided to add almonds in this smoothie for protein.  Best of all, it worked!  This smoothie of mixed frozen berries, yogurt and almonds keeps me full until lunch.

Ingredients:

Plain low-fat yogurt
Mixed frozen berries
1 tbsp sugar
A handful of almonds

Directions How To Make A Smoothie:

Put all ingredients in a blender.

Process until smooth.

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The authentic fajitas are always wrapped in flour tortillas.  Not this version :) This is a spontaneous change from the traditional chicken fajitas recipe – instead of using a flour tortilla I put the fajita filling in a whole-wheat pita pocket.

Ingredients:

Chicken breasts, 1 lb
2 bell peppers
Salsa, store-bought
1 large avocado
Cumin, 1 tsp
Chili Powder, 2 tsp
1 tbsp oil
4 whole-wheat pita pockets

Directions For Chicken Fajitas In A Pita Pocket:

Slice the chicken breasts.  Halve the peppers, scoop out the seeds and discard the seeds.  Slice the bell peppers.

Heat the oil in a large non-stick frying pan over high heat.  Add chicken and bell peppers, sprinkle with cumin and chili powder and cook, stirring, for 5 minutes or until the chicken is cooked through (no longer pink in center when the thickest pieces are cut).  Remove from the frying pan.

Mash the avocado in a bowl with a fork.  Add salt and pepper to taste.

Open the pita pocket and fill it with the chicken and peppers, salsa and mashed avocado.  Enjoy!

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The easiest way to cook corn on the cob is to use a microwave.  When you cook corn on the cob in a microwave, you don’t have to deal with a big heavy pot of water, don’t have to wait for the water to boil and don’t have to pour out the boiling water back into the sink!

Microwaved corn on the cob is the ultimate lazy recipe, and best of all it tastes great.  Just 3 minutes, and yummy corn on the cob is ready.

Ingredients For Corn On The Cob:

Corn On The Cob :)
Salt

Directions How To Make Corn On The Cob In A Microwave:

Wrap the corn in a paper towel.  Put the corn in a microwave, and microwave on High for 3 minutes.  Remove from microwave and sprinkle with salt.  You are done!

To make 2 cobs of corn at the same time, microwave for 5 minutes.  For 3 cobs of corn, microwave for 6 minutes 30 seconds.  For 4 cobs of corn, microwave for 8 minutes.

Microwave power varies.  If the corn seems undercooked, microwave it some more.  Figure out the perfect timing for corn on the cob in YOUR microwave. Remember, it’s better to undercook then overcook!  When it’s undercooked, you can still fix it… but if it’s overcooked, it’s too late – overcooked corn tastes dry.

Wrinkled kernels are a sign of overcooked corn. Perfectly cooked corn has shiny bright kernels without wrinkles, and tastes succulent and juicy.

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The way to get the fruits eaten is to peel them and cut them into slices.  If the fruits are not prepared for eating, people will be too lazy to prepare them, and fruits will end up spoiled and thrown out.

It’s much easier to cut up a bunch of fruits at once, as opposed to doing just a few at a time.  I cut up the fruits and store them in snack-size plastic containers with lids in a refrigerator.  When someone wants a snack, here are the healthy fruits that are ready for eating!  Cut-up fruits disappear in no time :)

Most fruits last for several days in their cut-up state without showing any signs of spoiling.  However, apples turn brown as fast as 30 minutes after being sliced!  For a long time I thought that there is nothing that can prevent apple slices from browning… until I payed attention to the packaged apple slices in the fast food chains!  How come those packaged apple slices don’t turn brown?

I looked at the ingredient list on those packaged apple slices that don’t turn brown, and saw ascorbic acid (vitamin C) as an added ingredient.  And what natural product is super-rich in vitamin C? Lemons and limes!

Now I knew what to do.  I put some water in a bowl and squeezed some lemon in it.  I peeled and cut an apple, then dropped the apple slices in the lemon water.  After that, I removed the apple slices from the lemon water, put them in a plastic bowl with lid, and put in a refrigerator.  My apples didn’t turn brown!  Even the next day, they looked as good as new!

To prevent the apple slices from browning, just dip them in the water mixed with lemon or lime juice, then remove them from water and refrigerate.  I found that bottled lemon or lime juice works just as well as squeezing fresh lemons and limes to prevent apple slices from browning.

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Savory peach sauce is a creative way to use the peaches when they are in season.  When people think of peaches, they think of eating them raw or making a peach cobbler, peach pie or peach jam.  Savory peach sauce doesn’t usually come to mind, but it makes a unique sauce that tastes great.  Savoury peach sauce transforms plain chicken, pork or fish into extraordinary entrees.

Ingredients for Savory Peach Sauce recipe:

5 peaches
1 red onion
1/8 tsp ground red pepper
1/4 cup water
1 tbsp balsamic vinegar
1 tbsp oil

Directions how to make Savory Peach Sauce:

Peel the onion, then finely chop the onion.  Heat the oil in a medium non-stick frying pan over medium heat.  Add the onion, and cook, stirring, for 10 minutes.

While the onions are cooking, pit the peaches, then chop the peaches into small pieces.

Add the peaches to onions, then add water, vinegar and red pepper.  Stir and bring to boil. Reduce heat to low, cover and simmer for 10 minutes.   Add salt to taste if necessary.

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I always make this chunky chicken salad recipe from leftover roast chicken.  Since this chicken salad is chunky (as opposed to creamy), it doesn’t have to be spread on the sandwich – chunky chicken salad can be a stand-alone dish.

There are three options on how to eat this chunky chicken salad: (1) by itself (2) on a sandwich (3) wrapped in a tortilla

Chunky chicken salad recipe has only 4 ingredients, so it’s really easy to make.  If you don’t have a pickle, just omit it – this way the chunky chicken salad will have just 3 ingredients, and will still taste great!

Ingredients for Chunky Chicken Salad Recipe:

1 cup leftover chicken meat
2 eggs, hard-boiled
1 pickle
2 tbsp mayo

Directions How To Make Chunky Chicken Salad:

Chop the chicken meat.  Peel and chop the hard-boiled eggs.  Mince the pickle.

Put chicken, eggs and pickle in a bowl and add the mayo.  Mix everything until combined.  If necessary, add salt and pepper to taste.

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Here’s a super-easy 3-ingredient main dish recipe that’s a snap to make!

Ingredients:

Ground Beef
Flour Tortillas (burrito size)
Shredded cheese

Directions:

Cook ground beef in a non-stick frying pan for 5 minutes, or until cooked through (no longer pink).  Remove cooked ground beef from the frying pan into a bowl.

Put flour tortilla on a frying pan.  Sprinkle shredded cheese on 1/2 of the tortilla.  Add some ground beef on top of the cheese.  Top the ground beef with another layer of shredded cheese.  Fold the empty half of the tortilla over the cheese, so the tortilla is folded in half.

The cheese on both sides “glues” the ground beef to the tortilla, so the whole thing doesn’t fall apart :)

Cook the filled tortilla over medium-high heat for 3 minutes (or until golden-brown), then flip with a spatula and cook on the other side for 3 minutes or until done.

Make more beef quesadillas until you run out of the filling.

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I created this salad when I had avocado in my fridge, but was tired of guacamole :)

Salad Ingredients:

Tomatoes
Avocado
Cilantro
Olive Oil
Lime Juice

Directions For Making The Salad:

Chop the tomatoes.  Peel and chop the avocado.  Chop the cilantro.

Whisk together olive oil and lime juice (3 parts oil to 1 part juice) to make a salad dressing.

Mix tomatoes, avocado, cilantro and dressing.

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The key to a mega-successful turkey burger is a great rich bread.  When the burger is made out of beef, the meat is the star of the cheeseburger.   Turkey, on the other hand, has a more mellow flavor then beef, and that’s the reason why turkey burgers are usually blah.

Well, this turkey cheeseburger is far from blah!   Brioche is a super-rich, very soft and very flavorful bread, and the turkey cheeseburger made with brioche is absolutely delicious.

Ingredients For The Turkey Cheeseburger

Brioche bun
Turkey patty (I usually use frozen turkey burger patties)
Slice of cheese
Lettuce leaves
Tomato slices
Onion slices
Mayo
Mustard

Directions How To Make Turkey Cheeseburger

Cook the turkey patty on both sides.  At the end of cooking, top with a slice of cheese, so the cheese melts.

Microwave the brioche bun for 7 seconds so it gets warm.  Split the bun horizontally.  Spread the bun with mayo and mustard, top with turkey patty with melted cheese, top with onion slices, tomato slices, lettuce leaves and finally a top bun.  Enjoy!

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