Spicy Cantaloupe & Cucumber Popsicles


I have spicy, fruity, cantaloupe-y, cucumber-y, popsicle-y, pops for you!

But, first, let’s get to the obvious.

As you can see, things look a little different around here. We are still working on (and by we, I mean mostly Sean) the new site design. There are old elements still in place because I really love them (the Kate Worum illustrations) but things are just a little bit updated. For those of you that are curious, I installed a new, more user friendly, theme so I could have a little more control over things without having a meltdown and waiting for Sean to come home from work to help me. We’re still working on a few more things–adding back my peachy social buttons, finishing up the much cuter recipe index, and such. While I would have loved to have this all roll out super cleanly and all at once, this is a DIY sitch so it’s going to take a few more evenings of Sean working out the kinks and me asking the googles lots of questions and both of us wrangling our child. Thanks for your patience!

Anyway, I brought popsicles to this Monday-party–cantaloupe and cucumber–and they spicy! Like, jalapeño spicy! These guys are totally refreshing with a nice peppery kick. The cantaloupe and cucumber really go nicely together. Sometimes I find cantaloupe to be a little sweet and a little aggressive in that musky, melony way, and the cucumber really chills it out. I love the play of the sweet and cool frozen pop with the background of spice from the jalapeño. It makes these refreshing pops fun and interesting, and we like fun and interesting on a Monday. PS, I’d totally endorse dunking these guys into a cocktail–maybe one with tequila.

5.0 from 1 reviews
Spicy Cantaloupe Cucumber Popsicles
Prep time
Total time
If you like less spice, remove the seeds and ribs of the jalapeño. If you like more, add more!
Serves: about 10 popsicles
  • 2 cups chopped cantaloupe flesh
  • 1 cup peeled and chopped cucumber
  • ¼ of a jalapeño
  • ½ cup granulated sugar
  • ½ cup water
  • juice of 1 lemon
  1. Place all of the ingredients in a blender and blend until completely smooth. Pour into popsicles molds, freeze for 1 hour, insert sticks, and freeze until solid.

Recently at Betty’s: 30-Minute Grilled Shrimp Tostadas, Cedar Plank Salmon How-To, & Red, White, and Blueberry Chex Treats

It’s been a few weeks (months?!) since I last shared some Betty recipes, so here are a few summer-time appropriate numbers that require zero oven time and minimal prep.

30-Minute Shrimp Tostadas

These 30-Minute Grilled Shrimp Tostadas were legit my favorite meal last summer when I was pregnant. They quelled my cravings for spicy Mexican flavors and shrimp cocktail, in a single dish. Super easy, super satisfying.

Cedar Plank Salmon How-To

If you are like me, at all, and the thought of taking on a new cooking technique feels daunting, then this little how-to is for you. Before I learned how to grill salmon on a cedar plank, it seemed so scary! It’s seriously impressive but, more importantly, seriously easy!

Red, White, and Blueberry Chex Treats

Even though these festive No-Bake Red, White, & Blueberry Chex Treats were intended for the 4th of July–they’re totally delicious anytime. The pops of dried fruit in contrast with the creamy white chocolate, and crunchy Chex is seriously addictive.


Roasted Sausages with Red Grapes, Polenta, & Gorgonzola

Guys. I made this recipe for Roasted Sausages with Red Grapes, Polenta, & Gorgonzola and realized a few things about myself.

1. I have a really difficult time photographing sausages. I mean, it’s just not the easiest thing to take a pretty picture of.

2. I have the maturity of a tween. I had a tough time not writing “hard” and “sausage” in the same sentence up there. And, there, I did it anyway. There’s also a bit in the recipe below about pricking the sausages and I just can’t even…I’m so sorry. Now you know, I’m secretly twelve.

Anyway, innuendo and (lack of) maturity aside, this dinner was one of my favorites as of late! I mean, it’s SO EASY. I really love and appreciate that these days. Few dishes, few ingredients, little hands-on time, and tons of flavor. WIN. Also, I’ve been super intrigued/terrified of all the cooked grape dishes I’ve seen around the internets. I’m super picky about my grapes, I like them firm (heh). I like a taught grape, okay? The thing is, when you roast them, there’s no worry about having grapes in their prime. They can be going south and it’s all good. I first delved into the cooked-grape-territory a few weekends ago with this number from Smitten Kitchen. So amazingly good as part of a cheese spread. After I learned how amazing a warm grape could be, I totally bookmarked this recipe from Molly of Dunk and Crumble’s book Sheet Pan Suppers. It’s a cookbook I will certainly be referring to often. It’s such a clever concept and I am totally in love with this recipe. I mean it’s so simple, savory, sweet, spicy, and delicious. Perfect for weeknight dinners, a little different, a little fancy, and great for pretending to be a mature-adult-person who doesn’t crack-up at sausage jokes and stuff.


Print Recipe

Roasted Sausages with Red Grapes, Polenta, & Gorgonzola

Serves 4

From the book Sheet Pan Suppers

Olive oil cooking spray

1, 18 ounce, tube prepared polenta

1 small red onion cut into 1/4-inch thick half moons

2 cups, stemmed, red seedless grapes

2 tablespoon olive oil

1/4 teaspoon kosher salt

6 links hot Italian sausages (or mild if you prefer)

1 teaspoon fresh thyme leaves

2 tablespoons crumbled gorgonzola cheese, plus an additional 2 tablespoons for serving

Preheat the oven to 425ºF with one rack about 4 inches from the broiler and the other in the center. Mist a sheet pan with cooking spray, or lightly brush some olive oil over the entire surface (this is what I did).

Remove the polenta from it’s packaging and slice into 1/4-1/2 inch rounds. Place in a single layer on the prepared sheet pan.

Toss the red onion and grapes with the olive oil and salt in a medium bowl. Scatter over the polenta and arrange the sausages evenly around the grapes and onions. Prick each sausage once or twice with a fork. Sprinkle with the fresh thyme leaves.

Bake until the sausages are cooked though and the grapes start to wrinkle, about 30 minutes. Remove the pan from the oven and heat the broiler. Scatter 2 tablespoons of the gorgonzola over the sausages. Broil to melt the cheese and brown the sausages. About 3 minutes.

Serve the sausages over the polenta with the grapes and onions. Sprinkle with the additional gorgonzola to serve, if you like.