Megan Keno Serves Summer Flavor After Next Level Chef Spotlight

Vegan Coconut Paletas – These easy vegan paletas are perfect for summer!

Ingredients needed:

2 cups Canned Full Fat Coconut Milk

1/4 cup Sugar

1 Tbsp Vanilla Extract

1/4 tsp Salt

1/4 cup Unsweetened Flaked Coconut

Instructions:

1. In a blender, pour coconut milk, sugar, vanilla, and salt together. Cover and blend until smooth. Alternatively, you can whisk this all together in a large bowl. I prefer to use a blender to ensure it is entirely smooth.
2. Divide the mixture between the molds. Sprinkle shredded coconut over the mixture. Cover and place popsicle sticks on top. Freeze for 4-6 hours, or overnight for best results.
3. To serve, hold the mold under warm water for at least 30 seconds until the molds start to wiggle off of the paletas. Serve immediately.

Watermelon Guava Agua Fresca – Sip something refreshing this summer!

Ingredients needed:

8 cups Seedless Watermelon, cut into 1-inch pieces

1 cup Cold Water

1 can 12-ounce Can Guava Nectar, chilled

1/3 cup Fresh Lime Juice

2 Tbsp Honey, or Sugar

1/8 tsp Salt

Fresh Mint Leaves

Ice Cubes

Vodka or Tequila, optional

Instructions:

1. Working in two batches, process the watermelon chunks, water, guava nectar, honey (or sugar), and salt together.
2. Strain the mixture through a fine mesh strainer into a large 2-quart pitcher. Discard the solids that remain. (If adding in vodka or tequila, stir it in after you have strained the agua fresca.)
3. Into glasses, muddle ice and mint. Pour the agua fresca over the mint muddled ice. Garnish with additional mint leaves. Serve immediately.

Cold Peanut Noodles with Chicken – one of the best and fastest dinners in summertime!

Ingredients needed:

1/2 c. Smooth Peanut Butter

1 Tbsp. Low Sodium Soy Sauce

1 Tbsp. Honey

1/4 cup White Wine

2–3 Tbsp. Lime Juice, start with 2 and adjust to taste

2 tsp. Rice Vinegar

1 Tbsp Fresh Grated Ginger

2 Cloves Garlic, minced

2 Tbsp. Cilantro, chopped

2 Chicken Breasts, cooked and shredded (use leftover chicken to save time!)

1 cucumber, de-seeded and sliced thinly

2 scallions or green onions chopped

Sesame seeds, optional

3 to 4 packages of Top Ramen Noodles, discard the seasoning

Instructions:

1. This is a great way to use leftover grilled chicken. Serve it hot or cold on these peanut noodles. If you are cooking chicken for this, start by seasoning chicken with salt and pepper, and cook until it reaches 165 degrees. Allow it to sit for 5-10 minutes before shredding.
2. In a large bowl, whisk together all ingredients for the peanut sauce, and set aside.
3. Cook the instant ramen noodles according to the package directions, usually 3 minutes in boiling water. Then drain.
4. Rinse completely with cold water until all the noodles are cold. Drain them well and toss them into the bowl with the peanut sauce. Toss the noodles in the sauce until they are completely coated.
5. Divide the noodles on to plates, top with chicken, sliced cucumbers, sesame seeds, green onions, or cilantro if desired.

Whether she’s hosting a pop-up dinner in Seattle or sharing kitchen wisdom through her blog Homemade Home, Keno continues to inspire with meals that are as thoughtful as they are easy to execute.

She’ll be publishing more mouth-watering recipes on homemadehome.com. Stay tuned.