Christina Dynamite

Christina Dynamite Keep it simple, keep it real. Private Chef & Culinary Strategist
Founded by Christina Dynamite

09/04/2026

Watermelon and feta is a classic, but have you ever tried watermelon with halloumi?

This is one of the easiest summer snacks you can make. Just cut a piece of cold watermelon, add a plain piece of halloumi cheese straight from the package, and enjoy them together. No grilling, no cooking, no complicated recipe. Just sweet, juicy watermelon with salty halloumi and that signature squeaky bite halloumi is known for.

If you’re looking for an easy Mediterranean summer snack or a new way to enjoy halloumi cheese, give this combination a try.

Find halloumi and all your Greek grocery favorites at Mediterranean Foods in Astoria, Queens.

📍 Mediterranean Foods
30-12 34th Street, Astoria, NY 11103

📍 Mediterranean Foods II
22-78 35th Street, Astoria, NY 11105

Have you ever tried watermelon and halloumi together?

09/02/2026

Every time I look for a fruit spread, so many are loaded with added sugar, and the ones with simpler ingredients can get expensive. So I make my own.

This raspberry chia jam is naturally sweetened with honey and so easy to make ahead and keep in the fridge for the week. I love using frozen raspberries, although fresh work beautifully too.

Raspberry Chia Jam

500 g fresh or frozen raspberries
Juice of ½ small lemon
4 tbsp honey
2 tbsp chia seeds

Add the raspberries and lemon juice to a saucepan and cook over medium heat until the raspberries soften and release their juices.

Mash them with the back of a spoon, or use a hand blender if you prefer a smoother consistency.

Stir in the chia seeds and cook over low heat for another 3 minutes.

Remove from the heat and stir in the honey.

Let it cool completely. It will continue to thicken as it sits.

Transfer to an airtight container or jar and refrigerate for up to one week.

Spread it on toast or bagels, spoon it over yogurt, or add it to pancakes.

You can also make this with strawberries, blueberries, or a combination of berries.

I replaced my metal mason jar lids with plastic ones because the metal lids can rust over time. The ones I use are linked in my Amazon storefront. Link in bio.

Which berries would you make this with: raspberries, strawberries, blueberries, or a mix?

Keep it simple, keep it real.

Christina Dynamite

08/27/2026

Still enjoying my last watermelons before summer is over, and this is one of my favorite ways to cut a watermelon.

Cut the watermelon in half and place it cut side down. Slice it in one direction, then turn it and slice again the other way to create a grid.

Pull out the watermelon sticks and enjoy them just like that, or line a few up next to each other and cut them into cubes.

It’s such an easy way to cut watermelon for snacking, salads, parties, or serving a crowd.

Simple, easy to grab, and easy to turn into cubes.

How do you cut your watermelon?

08/25/2026

Watermelon and grilled halloumi. Sweet, salty, fresh and so simple.

Ingredients

1 slab halloumi
A few watermelon cubes
Giannos Greek extra virgin olive oil
Pomegranate syrup
Toasted sesame seeds
Flaky sea salt
Fresh mint
Fresh basil

Recipe

Slice the halloumi and pat it very dry with paper towels. Make sure you remove as much moisture as possible because any excess water can cause the oil to splatter once it hits the hot skillet.

Cut the watermelon into cubes and place it in the fridge so it stays nice and cold while you cook the halloumi.

Heat a cast iron skillet over medium heat. Once it’s hot, add a little Giannos Greek extra virgin olive oil and the halloumi. Lower the heat slightly if needed because halloumi can brown very quickly.

Cook the halloumi for a few minutes on each side. Let it sit so it can develop that golden color, then gently lift just one edge to check underneath. Once it’s golden, flip it and cook the other side the same way.

Plate the warm halloumi with the cold watermelon.

Drizzle with pomegranate syrup first, then add the toasted sesame seeds, flaky sea salt, fresh mint and fresh basil.

Warm halloumi with cold watermelon is such a good combination, especially with that sweet and salty finish.

In collaboration with Mediterranean Foods and Giannos.

You can find halloumi, feta and Giannos Greek extra virgin olive oil at Mediterranean Foods in Astoria.

📍 Mediterranean Foods I
30 12 34th Street
Astoria, NY 11103

📍 Mediterranean Foods II
22 78 35th Street
Astoria, NY 11105

You can also order Giannos Greek extra virgin olive oil at giannos.com and use code DYNAMITE for 15% off.

Have you ever tried watermelon and halloumi together?

08/24/2026

Fanouropita is a traditional Greek Orthodox cake made in honor of Agios Fanourios, whose feast day is August 27.

Agios Fanourios is an Orthodox Christian martyr, and his name is connected to the Greek word “fanerono,” meaning “to reveal.” We ask for his intercession when something is lost or when we are searching for something to be revealed. And it is not only about finding keys or something we misplaced. Sometimes we are looking for an answer, clarity, direction, or something in our lives that has not yet been revealed.

Traditionally, Fanouropita is made with 7 or 9 ingredients. The numbers are symbolic in Orthodox tradition, with 7 commonly associated with the seven Sacraments and 9 with the nine orders of angels. Like most traditional recipes, everyone makes theirs a little differently with their own spices and little twists.

Traditionally, we bring Fanouropita to church to be blessed and then share it with others.

FANOUROPITA RECIPE

150 g raisins
30 g cognac
350 mL orange juice
280 g granulated sugar
180 g oil total, I used half olive oil and half avocado oil
1/2 tsp cinnamon
1 level tsp baking soda
Pinch of salt
600 g self rising flour
Powdered sugar for serving

DIRECTIONS

Preheat your oven to 350°F.

Add the raisins and cognac to a small bowl. Mix and set aside so the raisins can soften while you prepare the batter.

In a large bowl, add the orange juice, sugar, oil, cinnamon, baking soda and salt. Whisk until well combined and the sugar begins to dissolve.

Gradually add the self rising flour and mix just until everything comes together.

Add the soaked raisins along with the cognac and gently fold them into the batter.

Line a baking dish with parchment paper and pour in the batter. Spread it evenly.

Bake at 350°F for about 40 minutes, or until the center is baked through.

Let it cool completely, then dust generously with powdered sugar, slice and serve.

What would you ask Agios Fanourios to help reveal?

08/22/2026

If fresh spinach keeps going bad before you get a chance to use it, check the frozen section.

Frozen spinach is one of my favorite freezer staples. It lasts longer, helps cut down on food waste, and can be just as nutritious as fresh spinach.

I always keep a few bags in my freezer for spanakorizo, pasta and easy weeknight dinners. Spanakorizo is a traditional Greek spinach and rice dish, and I make mine with tomato, lemon and olive oil.

Next time you’re grocery shopping, check the frozen spinach section and keep a bag or two in your freezer.

Do you usually buy your spinach fresh or frozen?

Let us know in the comments 👇

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