Posts tagged lime

Key West Grilled Chicken

Key West Grilled Chicken

Recipe: Key West Grilled Chicken

Ingredients

  • 3 tablespoons soy sauce
  • 2 Tbs. honey
  • 1 tablespoon vegetable oil
  • Juice of 1 Lime
  • 1 teaspoon minced garlic
  • handful fresh cilantro, chopped
  • 4 skinless, boneless chicken breast, cut into large chunks

Instructions

  1. In a small bowl combine soy sauce, honey, vegetable oil, lime juice, cilantro, and garlic.
  2. Place chicken breast into the mixture, and coat. Cover, and marinate in the refrigerator at least 30 minutes.
  3. Skewer onto bamboo sticks that have been soaked in water for 5 minutes.
  4. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Key West Grilled Chicken

Paloma

Paloma

Recipe: Paloma

Ingredients

  • 3 ounces tequila
  • juice of 1/2 lime
  • 3 ounces grapefruit soda, or to taste
  • 1 wedge of lime for garnish, if you wish

Instructions

  1. Combine all of the ingredients in a beautiful glass filled with ice.
  2. Swirl to combine.
  3. If it’s very hot where you are, pause to consider you are about to indulge yourself with one of the most refreshing cocktails you’ve ever had.

Preparation time: 5 minute(s)

Number of servings (yield): 1

Inspired By: Paloma

Roasted Cumin-Lime Carrots

Roasted Cumin-Lime Carrots

Recipe: Roasted Cumin-Lime Carrots

Ingredients

  • 1 pound small young carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime
  • 1 teaspoon agave nectar or honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 2 green onions, thinly sliced
  • Small handful fresh mint leaves, chopped

Instructions

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Cumin-Lime Carrots

Roasted Cauliflower with Red Chile, Cilantro & Lime

Recipe: Roasted Cauliflower with Red Chile, Cilantro & Lime

Ingredients

  • 1 large head Cauliflower
  • 3 cloves garlic, minced
  • 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
  • 1/2 tsp crushed dried Red Chile
  • 1 tsp Cumin seeds toasted and ground
  • 4 Tbsp Olive Oil
  • 1/4 cup Cilantro leaves, chopped
  • 1/2 Lime, juiced
  • Salt to taste

Instructions

  1. Preheat oven to 325 F. Separate the florets from the Cauliflower. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.
  2. Spread the seasoned Cauliflower in a shallow roasting pan.
  3. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
  4. When done, remove from oven.
  5. Dress with lime juice and chopped cilantro leaves.

We do a variation of this recipe using a combination of broccoli and cauliflower to which we add onions, as well. The onions add a little sweetness to the dish and keep it a little more moist. The broccoli roasts beautifully and the little florets pick up the little tidbits of garlic and chile powder. Give this a try.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8

Inspired By: Roasted Cauliflower with Red Chile, Cilantro & Lime

Chicken with Lime Sauce

Recipe: Chicken with Lime Sauce

This silky sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don’t have a lime on hand. For a splash of color, garnish with chopped parsley or chives.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • Cooking spray
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon brown sugar
  • 3 tablespoons lime juice, divided
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 tablespoon butter

Instructions

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
  3. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
  4. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Number of servings (yield): 4

Inspired By: Chicken with Lime Sauce
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Key Lime Cupcakes

Key Lime Cupcake

Recipe: Key Lime Cupcakes

Ingredients

Cupcakes
  • 1 package (18.25 ounces) plain yellow cake mix
  • 3 large eggs
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 teaspoon coconut flavoring
  • 1 large lime (for 1 teaspoon zest and 2 tablespoons juice
Filling
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup Key lime juice
Cream Cheese Frosting
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 8 ounces (1 package) cream cheese, softened
  • 2 tablespoons key lime juice
  • 1 teaspoon key lime zest
  • 4 to 5 cups confectioners’ sugar

Instructions

Cupcakes
  1. Preheat the oven to 350 degrees F.
  2. Line 24 cupcake cups with paper liners.
  3. Zest the lime and reserve 1 teaspoon.
  4. Juice the lime to obtain 2 tablespoons.
  5. Blend the eggs, cake mix, water, oil, coconut flavoring, lime zest and juice with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
  6. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full.
  7. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes.
  8. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
  9. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
Filling
  1. Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine.
  2. Pipe filling into cupcakes when completely cooled.
Icing
  1. Combine softened cream cheese, softened butter, lime juice, and zest in large bowl.
  2. Beat with electric mixer until light and fluffy.
  3. Add sugar, one cup at a time, mixing in between.
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