Watermelon Coconut Vojito & Bacon Cheddar Jalapeño Poppers

Watermelon Coconut Vojito

• 2 T mint leaves

• 1 oz lime juice

• 1 oz watermelon juice

• 2 oz vodka

• 1 oz coconut water

• 1⁄2 oz simple syrup if desired

• 1 large watermelon ice cube (freeze a cube of watermelon for 1 hour)

• Mint leaves

• Lime slice

Place mint leaves in a cocktail shaker glass with lime juice and muddle to release mint oil. Add watermelon juice, vodka, and coconut water. Add ice and shake 20 seconds. Strain into a glass filled with ice (or a watermelon ice cube) and garnish with mint leaves and a slice of lime.

Bacon Cheddar Jalapeno Poppers

These are quite simply irresistible.

• 12 jalapenos

• 8 oz bacon

• 1⁄2 medium yellow onion, chopped

• 1 c shredded cheddar or pepper jack cheese

• 8 oz cream cheese, room temperature

• Salt and pepper

• Chopped cilantro for garnish

Preheat oven to 450 degrees.

Cook the bacon, drain on paper towels. Chop cooled bacon into small dice. Drain all but 1 tablespoon of bacon fat from the pan and cook the onions over medium heat until softened. Remove from the pan to cool.

Halve the jalapenos and remove seeds (you may want to use gloves). Line a sheet pan with foil. In a bowl, combine cream cheese, onions, bacon, and cheddar cheese. Stir to combine and taste. Add salt and pepper.

Fill the jalapeno halves with cheese mixture and place on the baking sheet.

Bake for 12-15 minutes, until browned. Sprinkle with cilantro and serve.