Megan's Frozen Watermelon Margarita

This is a wonderful Margarita recipe that's perfect for summer.
Frozen Watermelon Margarita
adapted from Gourmet

1 large watermelon
4 limes
1 c tequila
1/4 c sugar
lime salt (recipe below)

Cut the watermelon into cubes. Using a hand blender, puree the watermelon and add remaining ingredients. Place in freezer until solid.

Rub lime juice around the rims of the serving glasses or bowls. Press the rims into the lime salt and scrape round servings from the frozen watermelon margarita mixture. Serve as a solid or in glasses as a slush. Garnish with peels of lime zest.

Lime Salt

1/4 c salt
1 tsp dried lime zest

Combine by grinding together with a mortar and pestle. Use as a finishing salt with your favorite dishes. Perfect with fish and seafood.

The creator of this wonderful drink is Megan in Sydney, Australia.
Visit Megan's blog: Feasting On Art

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Keeping your chicken moist!

Most of the time I'm cooking chicken breast skinless. I like the fact that it is leaner and, if cooked right, gives me a pretty tasty meal.

The problem with a healthy chicken breast is the lack of fat which keeps it moist while cooking.

The key here is basting. Before cooking you must generously coat the meat with melted butter or oil, this will keep them from drying out.

Simple Instructions:
Preheat the grill to high
Brush your grill grate with oil.
Apply the breasts to the heated grill. During the cooking process you will need to baste with oil or melted butter. Cook on this side for 4 minutes. (if you want to rotate the meat 45 degrees at 2 minutes you can get the crosshatch grill lines) After 4 minutes on the first side flip and repeat on the second side.

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