Tomato and Watermelon Salad

Tomato and Watermelon Salad - Missalaneyus

This simple, 5-ingredient dish works best with peak season produce, so you should probably make it soon. Here, tomatoes and watermelon are plated together with a faint sprinkle of salt and pepper. Then, they’re topped with feta and a drizzle of arugula oil, which sounds fancy, but comes together in minutes.

Tomato and Watermelon Salad - Missalaneyus

Personally, I think this colorful salad would be perfect for a late summer dinner with your best girl friends. You could start with prosciutto and melon as an appetizer and then, for the main event, serve this salad with grilled chicken. I’d finish this light meal with chocolate bark and strawberries. Sounds perfect, right?

Or, you can always just eat this with your preschooler like I did and wait for them to declare they don’t want to eat the “green parts.” Either way, it’s still really good.

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Thanksgiving Part III: Chorizo Spiked Cream Corn


Sometimes the best food is not as pretty as I’d like it to be. This chorizo spiked cream corn is a great example of that. Can I say it has a great personality? Because, it does.

Smoky chorizo adds a light spice to seriously decadent corn (cream cheese and butter). This is exactly the sort of over-indulgent side you’d expect on Thanksgiving. It can be made on the stove or in the crockpot. But, please note wearing elastic waist pants before eating this is a good idea.


Want to recreate the entire, Spanish inspired meal? Here, you’ll find the game plan for the day.

Chorizo Spiked Cream Corn
Serves 4

1, 16 oz bag frozen white corn
1/4 c. unsalted butter
6 oz. cream cheese
1 tsp. sugar
1 tbsp. milk
1 tbsp. sherry vinegar
1/3 c. dried chorizo, cubed

On the stovetop:
Melt the butter over medium heat. Then, add the chorizo. After a minute or two, add the cream cheese, corn, milk, sugar and sherry vinegar. Stir often, working the cream cheese into the mixture. It should melt to form a rich sauce with the butter. Once combined, let warm for 30 minutes to an hour to help the flavors combine. Then, taste and add salt and pepper to your liking.

In the crockpot:
Put all the ingredients into a crockpot. Cook on low for about 4 hours. Stir occasionally.


Explore: Spicy Cucumber Avocado Salad


When Deb of Smitten Kitchen raves about a recipe, I’m always in a rush to try it, because that lady knows her food. This one, “obsessively good avocado cucumber salad,” is really special and easy. Crisp cucumber and creamy avocado play perfectly with a spicy mayo dressing. Try it this weekend. You won’t be disappointed.

The weekends should be for exploring. Every Friday this month, I’m sharing something fun to try.



With Thanksgiving just a few days away, I wanted to share one of my new, favorite mashes, a butternut squash and potato mash.

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Butternut squash and yukon gold potatoes get jazzed up with brown butter, sage and a hint of freshly grated nutmeg. A wonderful compliment to any meal, it doesn’t take long to prepare. Make this for dinner tonight or bring it to your family’s turkey dinner. Continue reading