Sunday, August 2, 2009

Great Recipe-Mint

I was all set to blog on a totally different herb, but I tried a new recipe today, and it was great. Each week I pick a different cookbook, magazine, blog, or herb and plan all my recipes from that source .The last two weeks have been the "Clean Eating Magazine." (july /august ) Most all of the recipes have been good, but this was great!

The secret ingredient was mint, we all know about mint, however living in Kentucky I have a special connection. Also in one of my fields, wild mint grows all through it, so I surmise it must have been someone's garden many years ago, maybe Squire Boone's wife!

My favorite comment about mint is; " mint is like teenagers, easy to grow and nurture but impossible to control! "When we sold our first house in Shelbyville, I had an herb garden that was laden with mint. I asked the new owner if he would like me to transplant any plants. He replied oh no,he loved them all and then promptly tilled them under. Fast Forward.....I was talking to a class at the neighborhood grade school and a young person looked at me and said, oh you are the lady that owned our house, my Dad is so upset he tilled everything under and the mint keeps coming up. I just looked at him and smiled.

So I love mint!
Revenge is sweet, or at least minty!!


Grilled Chicken in Melon Bowls


2 large cantaloupes, washed, scrubbed, cut in half and seeded

1 lb boneless, skinless chicken breast,thinly sliced and chopped

1 cup cooked green fava beans or Lima beans, chilled( I left this out)

1 cup Romaine Lettuce, shredded

2 oz unsalted cashews

1 cup 100% orange juice

Juice 1 lime

2 to 3 oz fresh blueberries

1 cup nonfat Greek Yogurt

Mint leaves for garnish( I put them into the salad)

With a melon baller, scoop out each cantaloupe half, side aside melon balls. Drain the remaining liquid from melon and keep in reserve. Set aside melon halves and keep chilled.

I poached the chicken and then chilled. (The recipe called for grilling the chicken with a tbsp of olive oil.)

Place chicken, cut up, in a large mixing bowl. Add beans and lettuce; toss gently. Add melon balls, cashews,orange juice,lime juice, and reserved cantaloupe juice. Toss gently again. Divide among the cut cantaloupe bowls and dollop yogurt on top and then top with blueberries. Garnish with mint.

OK...I was tired and had been at the hospital in Indiana with my Mom all afternoon, so I put all the ingredients in a big bowl, added the blueberries,yogurt and mint on top. Chilled and then mixed it all together. It was wonderful!!!!


  1. This recipe does sound wonderful! I'm going to try it soon! I'm in the midst of "putting up" lots of veggies from my garden, so I'm trying to get out of cooking as much as I can for awhile:) I'm so happy I stumbled upon another Kentuckian who loves gardening, and especially one who loves basil. Have you ever had holy basil? I absolutely love it's smell! Don't know what to do with it, though. Any suggestions for fennel root? Love your blog! Karen

  2. This recipe really appealed to me. I printed it out to try this coming weekend when the temps are supposed to be in the 90's. Loved going back and looking over some of your older posts.



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