Pan Fried Watermelon Recipes

WATERMELON RIND STIR-FRY

Watermelon Rind Stir-Fry image

The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry.

Provided by Gennette

Categories Main Dishes Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
1 cup peeled and sliced watermelon rind
1 red bell pepper, sliced thin
1 cup vegetable broth, divided
¼ cup teriyaki sauce
2 tablespoons cornstarch

Steps:

Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.

Nutrition Facts : Calories 116 calories, Carbohydrate 18.3 g, Fat 3.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 1391.3 mg, Sugar 6.9 g

SIMPLE PAN-FRIED CHICKEN BREASTS

Simple Pan-fried Chicken Breasts image

This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

Provided by WaterMelon

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
2 teaspoons parmesan cheese, grated (optional)

Steps:

Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
Heat a skillet over med-high heat, and add olive oil.
When pan is sufficiently heated, sear chicken breasts over high heat.
Allow about 2 minutes (until lightly browned) before turning to other side.
Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
Personally I love this with fried rice too.

PAN-FRIED WATERMELON

Pan-Fried Watermelon image

I hate to waste anything, so when my watermelon vines with melons on them were dying, I took unripe small melons, washed, partly peeled, sliced, and cooked them in butter, of course! The result was surprising, indeed. It is a wonderful addition to any dish, breakfast eggs, lunch, or dinner. A sweet, very juicy flavor similar to zucchini. Loved it.

Provided by Theresa Waldron

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 3

Ingredients

1 tablespoon butter
1 small underripe watermelon, quartered and cut into 1/2-inch slices
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium-high heat. Cook watermelon slices in melted butter until browned, 5 to 7 minutes per side. Season with salt and pepper to serve.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 23.9 mg, Sugar 21.1 g

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