Sweet summertime...

Good morning, home fries! It's officially summer and the warm temps and sunshine have put a little pep in my step. After a relaxing weekend away from the hustle and bustle of NYC, I'm anticipating the magic of long hazy, lazy summer days...

(Photo courtesy Tangerine Umbrellas on an Indigo Day)

Over the weekend, KJB (as usual) kept our tummies full of delicious treats for our entire visit. One of my favorite meals she discovered and prepared was this grilled chicken with a watermelon glaze.

(Photo courtesy Better Homes and Garden)

This SUPER summery dish feaures a sweet and fruity yet delightfully spicy glaze that kept this kickin' chicken amazingly tender. This recipe was such a smashing success that I'm thinking of making it for a few friends this weekend. Keep your fingers crossed that I'll have the same juicy results! Check out the directions below (from Better Homes and Gardens) for this rocking good dish.

Watermelon Glaze

Ingredients:

4 cups of watermelon cut into chunks (enough to yield 1 cup of watermelon juice)

1, 12 oz. jar of apple jelly

zest of one small lime

2 tsp. red chile flakes

1 tsp. jalapeño hot sauce

pinch of salt

Directions:

*Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve.

*Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; blend until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.

*In small saucepan melt 1, 12-oz. jar apple jelly over low heat, stirring often so it doesn't burn.

*Stir in 1 cup watermelon juice, the juice and zest of one small lime.

*Add 2 tsp. red chile flakes, 1 tsp. jalapeño hot sauce, and a pinch of salt. Mix and taste.

*Adjust seasoning as desired; remove from heat.

*Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.

Yummy, yummy!