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KM-Style Watermelon
Side Dish

KM-Style Watermelon

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Mint Cooler
Drink American

Mint Cooler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Cantaloupe Italian Ice
Dessert Italian

Cantaloupe Italian Ice

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Place a 7x12-inch glass dish in the freezer to chill.
  2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
  3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
  4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
  5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Chris' Grilled Orange Chicken
Dinner

Chris' Grilled Orange Chicken

4.0

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
  2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
  3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Peppermint Lemonade
Drink

Peppermint Lemonade

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Chef John's Watermelon Pizza
Appetizer

Chef John's Watermelon Pizza

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
  2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
  3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Duqqa
Middle Eastern

Duqqa

5.0

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
  3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
  4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Watermelon Cucumber Salad
Salad American

Watermelon Cucumber Salad

4.8

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
  2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Hibiscus Mint Tea
Drink American

Hibiscus Mint Tea

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton

Sun-Brewed Mint Tea
Drink American

Sun-Brewed Mint Tea

3.9

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Pour water into a large glass container with a lid. Stir in honey until dissolved. Zest lemon, being careful not to include any white pith. Juice lemon, then add both zest and juice to the glass container.
  2. 2 Working with one bunch at a time, hold mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the squeezed bunches in the water mixture. Cover the container and place it in direct sunlight for 2 hours.
  3. 3 Remove and discard mint leaves. Shake the tea, then pour over ice in tall glasses. Garnish with mint sprigs.

By FutureChefShay

Watermelon Refresher
Drink

Watermelon Refresher

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
  2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Fruity Mojitos
Drink

Fruity Mojitos

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine rum, sugar, and water in a larger container or 3-gallon cooler or drink dispenser until sugar is dissolved. Add mint, lemons, limes, and oranges and mix well. Allow flavors to combine for about 30 minutes. Pour lemon-lime beverage into rum-fruit mixture and stir to combine.

By campforestfc

Mint Mojito Coffee Ice Cream
Dessert

Mint Mojito Coffee Ice Cream

4.0

Prep
10 min
Cook
15 min
Total
385 min

Instructions

  1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
  3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Mango Agua Fresca with Mint
Drink Mexican

Mango Agua Fresca with Mint

4.0

Prep
5 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
  2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Mint Julep
Drink American

Mint Julep

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan.
  3. 3 Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool .
  4. 4 Pour syrup through a strainer to remove mint leaves.
  5. 5 To make the mint juleps: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup.
  6. 6 Top each drink with a mint sprig.

By jenn

Lemon Mint Pound Cake
Dessert

Lemon Mint Pound Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. 2 Preheat oven to 325 degrees F.
  3. 3 In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
  4. 4 Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. 5 In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
  6. 6 In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
  7. 7 Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

By Idahoan

Herbed Quinoa and Chickpea Pilaf
Dinner

Herbed Quinoa and Chickpea Pilaf

4.0

Prep
10 min
Cook
Total
35 min

Instructions

  1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

Sheet Pan Easter Dinner
Dinner

Sheet Pan Easter Dinner

Prep
30 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
  2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
  4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
  5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
  6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
  7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
  8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Strawberry Balsamic Chicken

Strawberry Balsamic Chicken

3.9

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
  3. 3 While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
  4. 4 Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

By CHEFSINGLEDAD

Bacon-Crusted Fruit-Stuffed French Toast
Breakfast

Bacon-Crusted Fruit-Stuffed French Toast

Prep
25 min
Cook
14 min
Total
39 min

Instructions

  1. 1 Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.
  2. 2 Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.
  3. 3 Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.
  4. 4 Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.
  5. 5 Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.
  6. 6 Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.
  7. 7 Cut sandwiches in half and garnish with mint.

By Kathryn

Mashed Peas
Dinner European

Mashed Peas

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
  2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella

Fruishi Spring Rolls
Appetizer

Fruishi Spring Rolls

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.
  2. 2 Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.
  3. 3 Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

By Magickkitchen

Naked Vanilla Cake with Mascarpone and Berries
Dessert

Naked Vanilla Cake with Mascarpone and Berries

4.7

Prep
45 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
  2. 2 Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  4. 4 While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
  5. 5 Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
  6. 6 Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.

By Fioa

Alcohol-Free Mojitos
Drink American

Alcohol-Free Mojitos

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
  2. 2 Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

By tigershoes