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30 Minutes or Less

How to Cut a Watermelon (3 ways!)

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Showing a watermelon cut 3 ways.

Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!

Watermelon cut into sticks with bowls on the side.

How to Tell if a Watermelon is Ripe

  • Weight – A ripe watermelon will be pretty heavy. This is simply because it’s loaded with delicious, sweet juices! So if you pick up two even-sized watermelons and one feels heavier than the other, definitely go with the heavier one.
  • Color – Look for a watermelon with a big ole’ yellow spot! That yellow spot is where the watermelon laid on the ground while it grew. A large yellow spot is a good indicator that the watermelon had plenty of time to ripen on the vine.
  • Sound – Pick up the watermelon and give it a gentle, yet firm slap. Listen for a hollow sound – if the watermelon sounds hollow, then that means it’s bursting with tons of juice! However, if it sounds dull, or feels at all mushy, then pass on that watermelon.

How to Cut a Watermelon – 3 ways!

Watermelon cut into cubes in a bowl with fresh mint.
Close-up image of watermelon cut into cubes.

Cubes

  1. Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand the watermelon up on one cut end.
  2. Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
  3. With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
  4. Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
  5. Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

OR freeze your cubed watermelon and use it to make my 3-ingredient WATERMELON MARGARITAS!

Watermelon cut into triangles on a serving platter with fresh mint and lemon.
close-up image of watermelon cut into slices.

Triangles

  1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
  2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
  3. Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
  4. Continue this same process with remaining slices.
Watermelon cut into stick with lemon on the side.
Watermelon cut into sticks with bowls on the side.

Sticks

  1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
  2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
  3. Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
  4. Repeat this process for the other watermelon half, then serve.
Watermelon cut three different ways on a serving platter.

Tips and Tricks

  • Use a very sharp knife to cut your watermelon! A dull knife makes it much harder, and more dangerous. Dull knives are more prone to slipping and sliding when trying to cut (because they’re not sharp enough to cut through the watermelon) and a slip of your knife could result in an injury.
  • Beware of watermelon juice! A perfectly ripe watermelon, while delicious, will release a ton of juice. Therefore, cut watermelon is best served in a bowl, rather than on a plate, to help contain all that liquid.
  • These cutting techniques will work on any kind of watermelon! Seedless, mini, or even those watermelons with the orange/yellow flesh can all be cut the same way.

Interested in More Helpful How-Tos? Click HERE.

close-up image of watermelon cut into slices.
5 from 1 vote

How to Cut a Watermelon (3 ways!)

Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 watermelon

Instructions

Cubes

  • Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand watermelon up on one cut end.
  • Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
  • With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
  • Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
  • Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

Triangles

  • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
  • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
  • Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
  • Continue this same process with remaining slices.

Sticks

  • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
  • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
  • Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
  • Repeat this process for the other watermelon half, then serve.

Nutrition

Calories: 300kcal

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30 Minutes or Less

La Scala Chopped Salad aka “The Kardashian Salad”

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close-up overhead image of la scala chopped salad

I found myself in a salad rut recently. While I LOVE my buffalo chicken salad, it was getting kinda old. So I switched things up this week and added this La Scala chopped salad into the rotation, along with another reader fave, the Jennifer Aniston salad. I simply assemble the salad, portion it into four containers, then store the dressing separately – and it’s been awesome having a quick and easy lunch ready to go every day of the week!

If it’s good enough for a Kardashian, then it’s good enough for me! That’s my motto when it comes to this salad. While I haven’t personally been able to try the original La Scala chopped salad, I scoured the internet for the exact ingredients and recipe to bring you this incredibly delicious replica. It’s fresh, crunchy, full of flavor, and super easy to make. I just know you’re going to love it!

overhead image of la scala chopped salad in a bowl with parmesan cheese on the side.

What You’ll Need to Make the La Scala Chopped Salad

Lettuce – Any crunchy lettuce will work! La Scala uses iceberg lettuce, but I prefer romaine (it has more flavor, in my opinion). Whatever lettuce you use, chop it into small pieces – just like La Scala does!

Chickpeas – Drain and rinse a can of chickpeas, then add to your salad. Chickpeas offer a nice bit of protein to this easy lunch recipe. However, if you don’t have chickpeas, feel free to use any white bean you’d like. Navy beans or cannelloni beans would also taste great!

Italian Salami – Chopped Italian salami adds so much flavor to La Scala’s chopped salad. I recommend using deli salami, and slicing it into strips. Or, you can buy a whole salami, then fully slice it yourself! For a vegetarian/meatless salad, simply leave the salami out.

Mozzarella Cheese – Fresh shredded mozzarella is best, but pre-shredded works as well!

dressing being poured over la scala chopped salad.

Tips and Tricks

  • To meal prep this salad, simply make the salad and divide it between four containers. Then, whisk together the dressing and store separately. When ready to eat, pour dressing over your salad and enjoy!
  • This La Scala chopped salad is gluten-free! However, if you want a little extra crunch, a small handful of croutons makes a delicious addition to this salad.
  • This “Kardashian” salad recipe is also great for a crowd! Toss together in a big bowl, then bring it to your next potluck or dinner party. Everyone will go crazy for this hearty and oh-so satisfying side dish!
la scala chopped salad in a bowl with a fork.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a completely plant-based La Scala salad, simply leave out the salami and swap the cheeses for your favorite vegan cheeses. I love Myoko’s Cashew Milk Mozzarella and Violife’s Vegan Parmesan Cheese!

Make it Dairy-Free: Similar to the vegan options, either swap out the cheeses for your favorite non-dairy cheeses, or leave them out of this salad recipe altogether.

close-up overhead image of la scala chopped salad
3.64 from 90 votes

La Scala Chopped Salad aka “The Kardashian Salad”

The La Scala chopped salad is widely known as a Kardashian favorite – and it’ll quickly become your favorite, too! Super quick and easy to make, with only a handful of simple ingredients. Make this famous Los Angeles salad at home in just 5 minutes.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

  • 1 head lettuce, finely chopped (iceberg, romaine, etc.)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 pound Italian salami, chopped
  • 1 cup freshly shredded mozzarella cheese

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese

Instructions

  • Add all salad ingredients to a large bowl and toss.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Drizzle dressing over salad right before serving.

Nutrition

Calories: 300kcal
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30 Minutes or Less

One-Pot Mexican Soup

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overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

What You’ll Need to Make Mexican Soup

Chicken – This recipe calls for chicken breasts, but really any cut of chicken will work. My one recommendation when it comes to buying your chicken, is to make sure it’s boneless and skinless. This’ll make the cooking and dicing process much easier! Also, for a vegan/vegetarian Mexican soup, check out the “Adjust This Recipe to Your Dietary Needs” section below.

Chicken Broth – I used chicken bone broth in my Mexican soup for an extra boost of nutrients. However, any chicken broth, or even chicken bouillon dissolved in water will do the trick. And if you don’t have chicken broth, feel free to use vegetable broth instead.

Taco Seasoning – Two tablespoons of taco seasoning load this soup up with TONS of delicious flavor! This addition makes this recipe even easier to throw together. Though if you don’t have taco seasoning, feel free to use a combo of your favorite Mexican spices. I love smoked paprika, cumin, garlic powder, onion powder, and dried oregano.

Jalapeño – While optional, I love throwing in a diced jalapeño for extra flavor and spice! However, for a mild soup, try just half a jalapeño. Or, feel free to leave it out altogether.

mexican chicken soup in a bowl with a spoon.

Tips and Tricks

  • I highly recommend doubling this recipe! Leftover Mexican soup tastes just as good, and is easy to reheat and enjoy all week long. Heck, you can even freeze it for up to three months!
  • For a heartier meal, add rice! I love adding in a cup or two of cooked rice to my soup. And to keep things super easy, I typically opt for a pre-cooked microwaveable rice.
  • You can also make this Mexican soup in the Instant Pot! To do that, use the sauté function to cook up with veggies. Then, add the remaining ingredients, seal the lid and cook on high pressure for 15 minutes. After 15 minutes, remove the chicken, dice it up, then add it back into your soup – that’s it!
close-up overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a vegan or vegetarian Mexican soup, replace the chicken with two cans of your favorite beans – I love either black beans or navy beans! Also, replace the chicken broth with vegetable broth.

Make it Gluten-Free: While mostly gluten-free, make sure the taco seasoning you use is 100% gluten-free as well!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.
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One-Pot Mexican Soup

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, minced
  • 1 quart chicken broth
  • 1 (14-ounce) can crushed tomatoes
  • 1-2 pounds chicken breast
  • 2 tablespoons taco seasoning
  • salt, to taste

Instructions

  • Heat olive oil in a large pot over medium heat, Add in the onion, celery, carrots, garlic, and jalapeño. Cooked 4-5 minutes, or until veggies are tender.
  • Add in chicken broth, crushed tomatoes, chicken, taco seasoning, and salt.
  • Bring to a boil then reduce heat to a simmer, cook uncovered for 20 minutes. Remove chicken from pot, dice into ½-inch pieces, then transfer back into pot. Stir to combine then serve warm with fresh cilantro, lime juice, avocado, sour cream, and tortilla chips.

Nutrition

Calories: 300kcal
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30 Minutes or Less

One-Pan Chicken and Rice Recipe

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overhead image of chicken and rice in a pan with lemon slices on top.

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

overhead image of chicken and rice on a plate with lemon, parsley, and white wine on the side.

What You’ll Need to Make This Chicken and Rice Recipe

Chicken – Any piece of chicken will work in this recipe! I used skin-on bone-in chicken thighs, because they pack in tons of delicious flavor. However, feel free to use chicken breasts for a healthier option, or chicken legs if that’s what you have handy.

White Rice – The rice in this recipe must specifically be long grain white rice. Other rices will have a different cook time/method, and simply won’t work. I used this brand of organic long grain white rice, but any will work!

Broth – Either chicken or vegetable broth will taste great! Though if you don’t have broth, you can use 2 cups of water plus one chicken or vegetable bouillon cube instead.

chicken and rice in a pan with a serving spoon.

Tips and Tricks

  • I recommend a large skillet with high sides and a tight fitting lid for this chicken and rice recipe. Since everything gets cooked in the same skillet, make sure the one you use is large enough to fit all ingredients! I use and looooove my Always Pan – I can’t recommend it enough.
  • You can make this in your Instant Pot if you’d like! To do that, sear the chicken then cook the onion and garlic on the saute setting. Then, add in all remaining ingredients, secure lid, and set to manual high pressure for 10 minutes. After 10 minutes, your chicken should be cooked through, and your rice fluffy!
close-up image of chicken and rice in a pan with lemon slices on top.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: While this recipe is already both gluten and dairy-free, I always recommend double checking your rice to make sure it’s 100% gluten-free. Most rice is, but some contain trace amounts of gluten.

Make it Paleo/Grain-Free: For a paleo chicken and “rice” recipe, replace the white rice with cauliflower rice. To do this, reduce the amount of broth you use to just 1/4 cup, then cover skillet and cook until the chicken is cooked through.

overhead image of chicken and rice in a pan with lemon slices on top.
5 from 1 vote

One-Pan Chicken and Rice Recipe

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 4 pieces chicken (I use bone-in skin-on chicken thighs)
  • salt and black pepper, to taste
  • 1 tablespoon avocado or olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup uncooked long grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon lemon juice
  • fresh chopped parsley, for serving

Instructions

  • Pat chicken dry with a paper towel, then season well with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Place chicken into hot skillet, and sear for 2-3 minutes per side, or until golden brown. (You do not want to fully cook the chicken in this step, just sear it until brown).
  • Remove chicken from skillet, then add onion and garlic to the skillet. Cook 4-5 minutes or until onion is soft.
  • Add in the rice and cook for 1-2 minutes to toast the rice, then pour in the chicken or vegetable broth. Gently stir and lift any brown bits from the bottom of the skillet.
  • Return chicken to the skillet, then bring rice to a boil before reducing to a simmer. Cover skillet with lid, and leave to simmer for 20 minutes, or until rice is cooked. Remove from heat, add in lemon juice and gently fluff rice with a fork. Serve warm with fresh chopped parsley on top.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Perfect Aperol Spritz

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aperol spritz with fresh orange slices on the side.

The BEST summertime (or anytime!) cocktail – cool and refreshing Aperol spritz! Bubbly, citrusy, and never too sweet. Just three ingredients, and a white wine glass is all you’ll need to make this delicious drink.

aperol being poured into an aperol spritz.

Before diving into all things Aperol spritz, let me first introduce you to a “spritz Veneziano.” A spritz Veneziano is simply a wine-based cocktail containing prosecco, digestive bitter, and sparkling water. The digestive bitter in this particular spritz Veneziano is Aperol – which is where we get the name Aperol spritz!

What is Aperol?

Aperol is an Italia apéritif liquor. It’s bright orange with a citrus, slightly bitter flavor. It’s one of those things where on its own, it’s not so great, but when stirred into a spritz it’s INCREDIBLE. It offers a hint of orange flavor, without being overly sweet. It’s similar to Campari (if you’ve had that) but much less bitter!

Two aperol spritz in white wine glasses with a bottle of aperol on the side.

What You’ll Need to Make an Aperol Spritz

Aperol – The star of our show! Conflicting recipes will suggest different amounts of Aperol for your spritz. However, I’ve tested this recipe a TON of times, and found that two ounces of Aperol made for the perfect cocktail!

Prosecco – This Italian white sparkling wine is traditional to this Italian cocktail. In my opinion, Prosecco is a must for your spritz. I prefer and recommend La Marca Prosecco – it’s crisp and delicious! Also, for a single-serve spritz, I love their mini Prosecco bottles.

Sparkling Water – The amount of sparkling water is totally up to you. For a lighter, more bubbly cocktail, pour in up to 4 ounces of seltzer water. Or, for a deeper, more flavorful cocktail, finish it off with just one ounce of sparkling water!

two aperol spritz with orange slices on the side.

Tips and Tricks

  • Avoid over-stirring your drink. Intense stirring will result in a loss of carbonation. Therefore, your spritz won’t be nearly as bubbly and refreshing!
  • If you prefer the taste of a different aperitif liquer, feel free to use that instead! Campari, Contratto, or Lillet can all be used in place of the Aperol in this recipe.
  • For an extra cold drink, that won’t get watered down – slice, then freeze an orange before making. Then, use frozen orange slices as ice cubes in your Aperol Spritz. They’ll keep the drink cold, and will only add to its delicious, citrus flavor!

Want to keep the party going? Check out some of my other favorite Summer cocktails by clicking HERE.

close-up of holding an aperol spritz.
5 from 1 vote

Perfect Aperol Spritz

The BEST summertime (or anytime!) cocktail – cool and refreshing Aperol spritz! Bubbly, citrusy, and never too sweet. Just three ingredients, and a white wine glass is all you’ll need to make this delicious drink.
Print Pin Rate
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 drink

Ingredients

  • 2 ounces Aperol
  • 3 ounces Prosecco
  • splash of sparkling water
  • orange slice, for garnish

Instructions

  • Fill a white wine glass halfway with ice. Pour in Aperol, prosecco, and a splash of seltzer water, then gently stir to combine. Garnish with an orange slice and enjoy!

Nutrition

Calories: 300kcal

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