What in the world is that?? Yeah, that’s what I wondered too. I recently came across Santa Claus melons. I’d never heard of such a thing. Well, as a budding food blogger, it was pretty much my duty to try it. Right? Right.
Scoop out the seeds similar to that of a cantaloupe. (Cantaloupe is a hard word to spell, by the way. I always leave out the “u”.)
The verdict….it tasted like a cross between honeydew melon and cucumber. It wasn’t bad, but it wasn’t great. Although, I learned that ripe Santa Claus melons are yellow. Oops, this was definitely not ripe!
Well, what to have with the melon??
Buffalo Chicken Egg White Scramble
Recipe slightly adapted from Foodie Fresh
1 tsp extra virgin olive oil
3 egg whites
1/2 cup Rotisserie chicken
2 handfuls of fresh spinach
5 white button mushrooms, chopped
2 tbl crumbled blue cheese
1 tbl Texas Pete hot sauce
salt and pepper to taste
Heat a pan on medium heat and add olive oil. Add egg whites. Top with spinach and mushrooms. Scrape egg whites from bottom of pan occassionaly to avoid sticking. Toss spinach and mushrooms as they cook. Once egg whites are just cooked, add the chicken and blue cheese. Allow cheese to melt a bit. Add salt and pepper to taste. Add hot sauce and devour! Serves one.
This recipe can be altered to fit your preferences! I’m not a fan of egg beaters, so I went with egg whites. I added mushrooms, but leave out if they aren’t your thing. Add more or less of the cheese and hot sauce.
Have a great day!!