Tag Archives: lime

Honey Lime Cilantro Vinaigrette

1 May

Honey Lime Cilantro Vinaigrette 1
This is officially my new favorite salad dressing and I’m pretty sure it will be my dressing of the summer. It’s incredibly vibrant and zingy….the perfect dressing to keep it light and bright for the upcoming swimsuit season.
Honey Lime Cilantro Vinaigrette 1
My favorite way to serve this dressing is over a salad of romaine, chipotle chicken, grilled corn, black beans and diced avocado. What’s even better is that now that I’m addicted to cilantro lime rice and make it almost once a week, I always have the needed ingredients on hand for this vinaigrette. Which means I pretty much always have this dressing in my fridge. Try it, you won’t regret it!

Honey Lime Cilantro Vinaigrette

1/4 cup fresh lime juice
2 Tbsp. apple cider vinegar
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/4 tsp. kosher salt
1 Tbsp. honey
2 Tbsp. chopped cilantro
2/3 c olive oil

Combine all ingredients and shake. Remove from the refrigerator about 30 minutes before serving to allow the oil to come back to room temperature.

 

Cuban Pork Chops with Mojo

24 Feb

Edited-3
So, I’ve been trying to write this post for about two hours but I’m just drawing a blank. Probably because the little miss has been waking up about every 10 minutes so I have to go in her room and pop her pacifier back in her mouth. You could guess that sleep has been a precious commodity around here lately. One that I’m not getting. Noah has been sleeping more than she has….there is something majorly wrong with that picture. Luckily, she’ll sleep for a few hours straight at night but naps have been non-existent.

No sleep = unhappy, grumpy mama. You know what does make me happy though? These pork chops. They have a warm smokiness due to the cumin and spices and a yummy zip from the citrus. It really is a perfect combination.
Edited-1
Plus they are pretty quick and easy to make. If you don’t count the marinating time, I would say they only take about 15 minutes from start to finish. A perfect weeknight meal with some major Cuban flair.

Cuban Pork Chops with Mojo
recipe from Food Network

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup  vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried  oregano
3 tablespoons canola oil
2 cloves garlic, chopped
1/4 cup white wine

1. In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar.  Add pork and let it sit and marinate for about 1 hour in refrigerator.

2. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

3. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

4. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half.  Pour over the chops and serve immediately.

Cilantro Lime Rice and Seasoned Black Beans with Chicken

11 Sep

Cilantro Lime Rice and Seasoned Black Beans with Chicken 3
This is officially my new favorite dinner. I could literally eat it every week. That’s saying something since I usually make a new recipe then don’t make it again for months because I keep trying new things to share with you guys. But this…
Cilantro Lime Rice and Seasoned Black Beans with Chicken 2
This happens a lot around here. It’s easy, healthy and fills you up!

I have to admit that I have never been a huge fan of cilantro but it has slowly been growing on me and this recipe is one of the reasons. I still don’t love a ton of it as I find it overpowering but a little really brightens up any dish it is in.
Cilantro Lime Rice and Seasoned Black Beans with Chicken 4
And just an FYI, this is really yummy with steak too! It’s like making your own rice bowls at home but way cheaper and healthier!

Cilantro Lime Rice and Seasoned Black Beans with Chicken

For the Cilantro Lime Rice:
recipe from Sarah’s Cucina Bella

1 cup uncooked rice (I used brown rice)
1 lime, zested
1/3 cup cilantro, finely minced

For the Seasoned Black Beans:
recipe from Lynn’s Kitchen Adventures

2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
2 teaspoons oil
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

2 chicken breasts
4 Tbsp. Mexican Spice Rub
1 Tbsp. olive oil

salsa/pico for garnish

1. Cook rice according to package directions. Preheat grill to medium high heat.

2. Meanwhile, in a pan cook onion and garlic in oil until tender. Add oregano and cumin, cooking over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Stir in 1/2 cup chopped cilantro and 1 Tbsp. lime juice right before serving.

3. While beans are cooking, rub chicken with olive oil and Mexican spice rub. Grill until juices run clear. Once rice has cooked, stir in lime zest and 1/3 cup cilantro.

4. To serve, spoon rice on plate then top with seasoned black beans. Top with a few slices of chicken and enjoy!
Cilantro Lime Rice and Seasoned Black Beans with Chicken 1

Asian Chicken Salad with Chili Lime and Peanut Dressings

17 Jul

Asian Chicken Salad 4
I have been wanting to make an Asian Chicken Salad for quite some time now and I keep seeing them pop up everywhere around the blogosphere. My absolute favorite version is from Granite City and it was my mission to recreate it and share it with you all.
Asian Chicken Salad 5
Please don’t be intimidated by the ingredient list…a lot of the ingredients are the same throughout the different elements and the dressings and marinade can be mixed up ahead of time.
Asian Chicken Salad 3
Although this wasn’t exactly like the restaurant version, it was still quite a light and delicious dinner on a hot night. I have to say the dressings are what made it for me. That sweet chili lime vinaigrette is sweet, a little spicy and has just the right amount of sesame. I could probably eat it with a spoon. The light drizzle of the peanut dressing gives a nutty depth that puts the salad over the edge for me. And I just can’t eat a salad without some kind of crunch on top so the wonton strips were a perfect addition.

Joel wasn’t a huge fan so it probably won’t be hitting the dinner table too often but it will be on frequent rotations for my weekday lunches.
Asian Chicken Salad 2
Asian Chicken Salad with Chili Lime and Peanut Dressings

For the Pineapple Chicken Marinade:
1 lime, zested and juiced
6 oz. can pineapple juice, or 1 cup
1/4 cup roughly chopped cilantro
2 cloves garlic, minced
2 chicken breasts

For the Salad:
1/2 head green cabbage, shredded
1/2 head iceberg lettuce, shredded
1 English cucumber, sliced into half moons
2-3 carrots, julienned or shredded
1 red pepper, small dice (I didn’t use but thought it would be a good addition)
1/4 cup cilantro, roughly chopped
Green onion, to taste
Wonton Strips

For the Chili Lime Dressing:
recipe adapted from Pinch of Yum
1/2 cup sweet chili garlic sauce
4 tablespoons honey
4 tablespoons sesame oil
3 tablespoons vinegar
4 tablespoons lime juice

For the Peanut Dressing:
recipe adapted from myrecipes.com
3 Tbsp. water
2 Tbsp. rice wine vinegar
1 Tbsp. green onion, chopped
2 Tbsp. peanut butter
1 Tbsp. low sodium soy sauce
1 tsp. fresh grated ginger
1 tsp. Sriracha
1 tsp. dark sesame oil
2 tsp. dry-roasted peanuts

1. For the chicken: Combine all marinade ingredients together in a ziplock bag and mix around to combine. Pound chicken to 1/2 inch thickness and marinate for 1-4 hours.

2. While the chicken is marinating, mix up the dressings. For the chili lime vinaigrette: combine all ingredients in a mason jar, seal tightly and shake until well combined. Refrigerate. For the peanut dressing: Combine first 8 ingredients in a blender and process until smooth. Add in peanut and blend for 10 seconds more. Place in bowl or jar and refrigerate until ready to use.

3. Preheat grill to medium heat and cook chicken until juices run clear. Meanwhile, put the salad together. In a large bowl, combine the cabbage, lettuce, cucumber, carrot, red pepper, cilantro and green onion. Mix to combine ingredients. Once chicken has been grilled, slice into bite size chunks and place on top of salad. Scatter with wonton strips and drizzle with a good amount of chili lime vinaigrette and a bit of the peanut dressing. Enjoy!
Asian Chicken Salad 1

Yogurt Lime Black Pepper Chicken

29 May

Yogurt Lime Black Pepper Chicken 2
Sometimes there are days, even as a food blogger, that I just don’t want to cook. Days when I really just want to throw a stupid frozen pizza in the oven and call it good (if only I kept them in the house…). And I used to do that and still occasionally do, and there’s nothing wrong with that. But I try my hardest to provide home cooked meals every night to my family. Yep, the only time we go out to eat is for lunch on Sundays after church. So you can understand how cooking could get old every once and awhile.

This recipe is for those nights when you have no motivation but need to get something easy and healthy on the table. The chicken in marinated in a combination of Greek yogurt, lime juice and zest, black pepper, cumin and a few other pantry staples for a quick weeknight dinner. It can soak up the goodness for as little as a half hour or you could put it together the night before. Then all you have to do is throw it on the grill. I kept with the lazy theme here and served it alongside some of those frozen broccoli and cauliflower in the steamer bags from the freezer section. They aren’t quite as delicious as fresh but they are super easy and just as good for you.
Yogurt Lime Black Pepper Chicken 2
So, keep this one in mind when the “I don’t feel like cooking” mood strikes. It’s healthy, flavorful (the cumin and lime really shine through) and really simple.

Yogurt Lime Black Pepper Chicken
recipe adapted from Food.com

4 boneless, skinless chicken breasts*
1 cup plain Greek yogurt
4 green onions, thinly sliced
1/4 cup fresh lime juice
zest of one lime
1 Tbsp. canola oil
2 cloves garlic, minced
1 Tbsp. freshly ground black pepper
1 tsp. ground cumin
1/4 tsp. kosher salt

Combine all ingredients, except the chicken, in a medium mixing bowl. Place chicken in a ziplock bag and pour marinade over. Let out any excess air and seal the bag. Marinate for 30 minutes or up to overnight. Grill over medium-high heat (about 6 minutes per side at 400 degrees F) or until juices run clear.

*You could use this marinade for any kind of poultry or meat so don’t feel limited to just chicken

Spring Sangria

24 Apr

Spring Sangria 3
Looking for the perfect cocktail to serve at all your spring and summer barbeques? Well, I’m sharing it with you today! While I can’t report on the full tastiness of this because of that big news I told you on Friday I can say I sampled it before the wine was added and it was so yummy. I can only imagine how much more tasty it was with the Moscato.
Spring Sangria 4
But, don’t worry, I got the full report from the peeps I made it for and I totally trust their opinions! It was light, refreshing, citrusy, bubbly and (a bit to Joel’s disappointment) not very boozy. It’s a wine cocktail for goodness sakes, it’s just supposed to taste good. That’s what I think at least. I personally really don’t like the taste of any kind of alcohol and would almost always opt for a cherry coke over a cocktail. I’m not a big wine fan (and now you are wondering why I’m writing about wine) but if I am going to drink it, I like the fruity, bubbly, juice tasting variety. So, I know I would have liked the spiked version of this.

It was just amazingly refreshing and will be especially perfect once the hot, humid weather strikes! I can’t wait to be able to try the full version of this.
Spring Sangria 2
Spring Sangria
recipe from Eat, Drink, Love

1 (750 mL) fruity white wine (I used Moscato)
3 cups lemon lime soda
2 cups pineapple juice
1/2 cup orange juice
Sliced lemons, limes and oranges
Sugar, optional

1. In a large pitcher, stir together the wine, lemon lime soda, pineapple juice and the orange juice. Then gently stir in the slices of fruit.

2. Place the sangria in the refrigerator for about 2 hours and serve. This is something you don’t want to make ahead of time because of the fruit. If you do need to make this more than two hours in advance, mix all the liquid ingredients together and chill. Then right before serving, add the sliced fruit.

3. If you want to pretty up the rims of your glasses, dip them lightly in water then in a shallow dish filled with sugar. Then fill ‘em up and enjoy!

Spring Sangria 1

Honey Lime Fruit Salad

20 Mar

Honey Lime Fruit Salad 2
I love to have fruit in the house for healthy snacking but sometimes it can get a little boring on it’s own. When I was a kid, we ate our fair share of fruit salad. Our fruit salad consisted of our favorite fruits mixed with a little cool whip. So yummy! But this time around, I needed a dairy-free version as my in-laws were visiting and my mother-in-law doesn’t eat dairy. I remembered this recipe I came across quite awhile ago and thought it would be the perfect way to make simple sliced fruit a little more special at breakfast.

The honey lime dressing was a bit sweet but had an amazing citrus zing that was just perfect on the fruit. You could use any fruit you like or have on hand for this recipe. I think bananas would be a great addition as long as it was being eaten right away. Don’t mix in the “dressing” too soon or the strawberries will get really soggy. I made it about a half hour before serving so it had a little time to chill together but not too long to get mushy.

This is a perfectly light and refreshing side that will be perfect throughout the much anticipated spring and summer!

Honey Lime Fruit Salad
recipe from Oh You Cook

1 pint strawberries
1 pint blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

1. Rinse strawberries, blueberries and grapes then gently pat dry. Hull strawberries, then cut each in half or quarters. Remove stems from grapes and blueberries, if any.

2. Gently combine all three in a large bowl or aluminum tray. Set aside.

3. In a small bowl, whisk together honey and lime juice. Pour over fruit.
Honey Lime Fruit Salad

Mini Lime Cupcakes

15 Mar

Mini Lime Cupcakes 2
I always love when a holiday rolls around because that means some themed baking is going to happen in my house. With St. Patty’s in a few days, I asked Noah what we should bake and he said cupcakes….so cupakes it is!

I have had this recipe pinned for quite awhile and have been waiting for the perfect recipe to bake up these little guys. I love that they are lime instead of the traditional mint or pistachio flavored cupcakes I came across for St. Patrick’s Day. I also love that they are itty bitty for easier portion control…unless you feel like you have to eat all the ugly ones since you don’t want your husband’s new co-workers to question your baking abilities….yeah, that totally didn’t happen.
Mini Lime Cupcakes 1
Noah calls these cupcakes green tiny little baby ones. I think that kid is pretty funny. You know why else he’s funny? He is a typical boy so clothing is sometimes optional, even when cooking. I decided if he ever has a food blog it should be named “The Naked Chef” and my mom thought the tagline could be “Don’t burn your business” or “No pants, no problem.” That’s how he rolls, see.
The Naked Chef
Sorry for the tangent, he just cracks me up. I think the socks totally make the outfit.

The cake had a light lime flavor but man did the frosting pack an amazing lime zing. They were just perfect for the springtime that we are all dreaming about. It’s actually supposed to be in the 60’s today but then get chilly again this weekend.
Mini Lime Cupcakes 5
Just wait and see what awesome cupcakes I found for Easter, you might just die.

Hope you all have a happy and safe St. Patty’s!

Mini Lime Cupcakes
recipe from A Farm Girl Dabbles

3 1/2 cups all purpose flour
2 1/4 tsp. baking powder
3/4 tsp. kosher salt
1 cup unsalted butter, at room temperature
2 1/2 cups sugar
4 large eggs, at room temperature
5 Tbsp. fresh lime juice
2 Tbsp. finely grated lime peel
Green food coloring (I always use gel food coloring because it’s more vibrant)
1-1/2 cups buttermilk

for the frosting*:
8 oz. cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
1 Tbsp. finely grated lime peel
1/2 tsp. vanilla

1. Preheat oven to 350°.

2. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth.  Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 12 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting. This recipe yielded 86 mini’s for me but once again, it will depend on the size of your muffin tin.

3. For the frosting: beat all ingredients in medium bowl until smooth.  With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife.  Sprinkle a bit of fresh lime zest over tops, if desired.

*The frosting only made enough to frost about 2/3 of my mini’s. I would recommend making a recipe and a half if you have a tiny mini muffin tin (the silicone ones seem to be bigger so if that is what you are using you should be fine with the original amount).

Mini Lime Cupcakes 3

Cuban Grilled Salmon

22 Aug

Cuban Grilled Salmon
We are still dreaming of our Florida vacation and that delicious Cuban food we devoured so I wanted to make something reminiscent of our trip. This Cuban-Style Salmon (chicken for me) was just what we needed. The flavors were bright due to the lemon {or lime} and cilantro. Plus, it was super easy to throw together on a busy weeknight.

I served it with brown rice and black beans and it was totally delish!
Cuban Grilled Salmon
Cuban-Style Grilled Salmon
recipe from Food Network

1/4 cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Kosher salt
1/2 bunch cilantro, roughly chopped
4 6-ounce center-cut salmon fillets, skin removed

1. Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature.

2. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates.

Pad Thai

27 Jun

Chicken Pad Thai
Joel and I love Pad Thai but for some reason it’s something that I have never attempted to make at home. I love cooking Asian food and do probably once a week so naturally this has been in the back of my mind to whip up. I think it just seemed intimidating but turns out it’s just as easy as any other Asian recipe I have made.
Chicken Pad Thai
And I recently found out about an awesome Asian market in our downtown area so I didn’t have to worry about any unusual ingredients called for in the recipe. You wouldn’t believe the stuff I came home with after my first trip. There was almost an entire aisle of just noodles so you can only imagine how many types came home with me….let’s just say the pantry is stocked for quite awhile. Some of them aren’t in English so I have no idea what to do with them but they looked super delicious!

Ok, I totally got distracted by noodles. Not the first time and probably not the last. Anyway…the Pad Thai ended up tasting incredibly authentic and we were very pleasantly surprised with the outcome. And it was really pretty which made this meal even more appetizing.
Chicken Pad Thai
Chicken Pad Thai
recipe from New Cookbook by Better Homes and Gardens

8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 tsp. grated lime peel
3 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 Tbsp. brown sugar
4 1/2 tsp. rice wine vinegar
1 Tbsp. Asian chili sauce with garlic
3 Tbsp. cooking oil
1 lb. skinless, boneless chicken breast, cut into bite-size strips
1 Tbsp. finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
2 Tbsp. snipped fresh cilantro

1. Place noodles in a large bowl. Add enough hot water to cover them; let stand for 10-15 minutes or until the noodles are pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
Toppings for Pad Thai
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove egg from skillet; chop egg and set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and the sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook for 1 to 2 minutes more or until heated through. Divide noodles mixture among four plates. Sprinkle each serving with egg, peanut topping, green onion and cilantro.

Recipe linked to Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday and Full Plate Thursday.

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