Spicy Grilled Chicken And Sassy Watermelon Salad

I sound like a broken record but I love Tajin Classico Seasoning and I am constantly thinking up new ways to use it. Granted, grilled chicken isn't terribly inventive but is definitely delicious. I prefer to grill chicken thighs, they have enough skin to get crispy and are less likely to dry out. I put the Tajin under the skin and sprinkled more on top of the chicken for good measure. Put the chicken, uncovered, in the refrigerator for 4 hours (the salt helps to dehydrate the skin and make it nice and crispy after it's grilled). I always grill my chicken skin side up first because the fat in the skin will render and baste the chicken. Cook for about 20 minutes in a 300 degree grill, flipping occasionally.

In the battle of the barbecue sauces, I am on the side with a BBQ glaze with lots of vinegar. A sweet and tangy caramelized glaze on spicy chicken thighs is a party in your mouth. Brush the glaze on the chicken about 5 minutes before you pull them off the grill, you want it to be caramelized but not burnt.

Spicy BBQ Glaze

1/3 cup packed brown sugar (light or dark) 4 tbsp ketchup 4 tbsp chili sauce 1/4 cup plus 1 tbsp cider vinegar 2 tsp Frank's Hot Sauce 2 tbsp Tajin Classico Seasoning 2 tsp Worcestershire sauce

Combine all ingredients in a medium-sized bowl and stir until thoroughly combined.

Watermelon and feta is a match made in heaven and it's even more heavenly when I use Sassy Nanny Buttin' Heads Feta. It has just enough salt to complement the summery sweet watermelon. Even Sadie, my pickiest eater, loves this salad.

Sassy Watermelon Salad

4 - 5 cups arugula 2 cups watermelon, rind removed and cubed 1/2 red onion, thinly sliced 1/3 cup cilantro, chopped 1 cup Sassy Nanny goat feta, crumbled

Dressing

1/4 cup orange juice, freshly squeezed 1/4 cup lime juice, freshly squeezed 2 tbsp shallots, minced 1 tbsp honey 1/2 cup olive oil 1 - 2 tsp Tajin Classico Seasoning

Mix all dressing ingredients in a bowl and stir until combined. Dress the assembled salad and dinner is served!

Cheesy Bread Done Right

I had some of Michael's Sassy Nanny feta sitting in my refrigerator, the tail end of a hunk of sheep's milk pecorino, mascarpone, half a loaf of nearly stale ciabatta and a handful of grape tomatoes. All the components for one of my favorite things— garlic cheese bread. Except this was going to a fancy pants kind of cheese bread, full of tangy cheese, fresh herbs and tomatoes. Good and tasty things happen when you clean out the refrigerator.

What's In The Fridge Garlic Cheese Bread

1/2 loaf day old ciabatta, cut in half lengthwise

1/2 cup mascarpone

1/4 cup butter, softened

1/3 cup feta (I used Sassy Nanny)

1/4 cup pecorino

3 - 4 garlic cloves, minced

3 tbsp chives, minced

12 - 14 grape tomatoes, halved

salt and pepper

Preheat oven to 425 degrees. Add butter, feta, pecorino and mascarpone to a mixing bowl and mix until combined. Fold garlic, chives and tomatoes into cheese mixture and spread on ciabatta. Sprinkle coarse salt (I use Maldon's sea salt) and pepper on top. Bake in 425 degree oven for 10 minutes or until brown and bubbly. Perfect lunch with a green salad with a tangy vinaigrette.