lime

All posts tagged lime

Grapefruit Margaritas

Published May 1, 2013 by jenmatteson

It might be spring in Minnesota…finally.  Though I’m not convinced it’s here to stay seeing as though the forecast says snow on Thursday.  Perfect, I thought, because I was really starting to miss the snow 😦  But, let’s focus on the positive.  It was in the 70s all weekend long.  It’s getting closer to my kind of weather.  We had our neighbors over for dinner on Friday, after the four of us attended a fun FREE wine tasting at our local liquor store.  Probably not as much fun for the pregnant one, but she seems to always have a great time no matter what.  I really love that about her!  With this pleasant heat wave we’re having, we actually got enjoy our deck for a bit with drinks and appetizers before we headed over to the wine tasting.  AMAZING!

Grapefruit Margaritas

I was in the mood to make a classic summer cocktail since the weather was so nice, and I came across Nicole’s grapefruit margarita on Prevention RD.  Sounded perfect enough for me!  Fresh squeezed grapefruit and lime juice, mixed with some tequilla, all those things sounded perfect.  First, I reserved some of the juices for a mocktail for the mommy-to-be.  I just added a little bit of Sprite to her juices and garnished the same.  The result was still wonderful and she really seemed to enjoy it.  For the non-mommy-to-be drinks, I put all the ingredients (doubled, maybe more) in a shaker (it was filled to the brim), shook ‘er up, and poured.  Wow.  The three of us put down the entire shaker in about 30 minutes.  Once we returned from the tasting, we promptly finished another before dinner.

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I got some okay pictures on Friday night, but wanted to get a few more on Saturday.  Plus, then I had an excuse to use up the rest of my grapefruits and limes (ok, I guess really I had an excuse to make another batch of these fantastic refreshing treats!).  After a very busy morning and afternoon of errands, Nate and I took a quick break to enjoy a shaker full of grapefruit margaritas on our deck before we headed over to his parents house for dinner.  Yum!  Don’t forget Cinco de Mayo is coming up.  You’ll be sure to impress your friends with these babies!

Grapefruit Margaritas

Grapefruit Margaritas

Source: Adapted from Prevention RD
Servings: 2 drinks

Ingredients:

4 oz tequilla
2 oz orange liqueur (such as triple sec)
2 oz fresh-squeezed lime juice (about 2 limes)
6 oz fresh-squeezed grapefruit juice (about 1 grapefruit)
salt
lime and/or grapefruit wedges for garnish

Directions:

1. Pour a handful of cocktail salt (I used Kosher) on a small plate.  Rub rim of glasses with lime and dip in salt.  Fill glasses with ice.

2. Fill a cocktail shaker with ice.  Add tequilla, orange liqueur, lime and grapefruit juices.  Shake.  Pour into glasses and garnish.  Serve and enjoy (responsibly!).

Recipe Swap: Coconut Lime Chicken with Chilies

Published March 29, 2013 by jenmatteson

I have been majorly lacking in participating in recipe swaps.  I couldn’t even tell you the last time I did one.  But, it’s finally time to get back in the game!  This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking  I was assigned Kylee Cooks.  I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter.  I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs.  Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it.  The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.

Coconut Lime Chicken

I ended up settling on coconut lime chicken with chilies.  I liked everything about the recipe: chicken, coconut, lime, chilies.  The only substitution I made was using a fresh Serrano chili as opposed to canned.  I don’t care for canned chilies all that much because they lose a lot of their heat.  If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.

The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that.  The coconut is not too sweet, but just sweet enough to compliment the Serrano chili.  I was surprised that it wasn’t spicier, though it did have some nice underlying heat.  I’ve never used coconut milk before, but it sure packs a lot of flavor!  Nate and I both really enjoyed this simple and quick dinner!

Coconut Lime Chicken

Coconut Lime Chicken with Chilies

Source: Adapted from Kylee Cooks
Servings: 4

Ingredients:

olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions

Directions:

1. Heat olive oil (one turn of the pan) in large skillet over medium heat.  Add chicken and garlic and cook until browned on all sides, about 5 minutes.

2. Add curry powder and cook, stirring for 1 minute.  Add coconut milk, chilies, lime juice and zest and reduce heat.  Simmer until chicken is just cooked through, about 5 minutes.  Salt and pepper to taste.

3. Remove from heat and stir in green onions.  Serve over rice and garnish with cilantro.

Take a look at the other participants in the bloggers choice swap:

Coconut Shrimp with Two Dipping Sauces

Published January 27, 2013 by jenmatteson

Work has been insane crazy lately, which means less time for me to be in the kitchen.  Well, it’s not like I stopped cooking or anything, but we’ve just been running through old standbys, nothing new.  But, I’m back!  I have finally had a chance to get my head straight since the beginning of the year and I’m getting a move on my 30 Before 30 list.

Coconut Shrimp

Nate is out-of-town for the weekend, so Kimmy came over to keep me company (her Nate is with my Nate ice fishing).  I invited two of my other best girls to come over too, and made a ladies night of it.  I think this might be the first time we’ve gotten together to just hang, rather than do a tasting of some sort.  Not that the tastings aren’t fun, and don’t end up in debauchery anyway.  Back to the topic…so I thought this would be a good opportunity for me to make coconut shrimp – on my list!

Chili-Lime Dipping Sauce

I had to test a few before the ladies arrived because 1) I had to make sure they were delicious, and 2) it would have been too dark to get an acceptable picture – and if you remember, I want to get a bit better this year at taking pictures (without having to invest a bunch of money or space).

Apricot Rum Dipping Sauce

I went with a simple recipe I saw on Food Network along with the dipping sauce, but I came across another sauce that I also wanted to try.  Both turned out really tasty, and also a good dip for egg rolls, too!  I prefered the chili-lime dipping sauce, but the apricot rum was good, too.  The recipe actually called for orange marmalade, but I thought I’d try it out with apricot since I had that in my fridge already.  It turned out really well.  I didn’t read the directions fully, and originally just added the rum to the preserves without simmering.  Whoa!  It was strong.  After I revisited the recipe, I found my mistake and simmered the sauce for a few minutes. The shrimp was great!  Honestly, I would have liked a bit more coconut, but I liked the subtle sweetness.  The panko was a good choice to make them extra crispy.  The ladies all loved the shrimp and said they wouldn’t have changed a thing.  It was a huge success!!

Coconut Shrimp

Coconut Shrimp with Two Dipping Sauces

Source: Adapted from Food Network
Servings: 4-6

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs (I used a combo of panko and regular)
kosher salt and fresh cracked black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying

Directions:

1. In a large shallow dish, combine coconut and bread crumbs.  Season with salt and pepper.  Place flour in shallow dish, and beat eggs in another separate shallow dish.  Set up a dredging station, starting with shrimp, flour, eggs, coconut/bread crumbs, and then an empty platter to place shrimp before frying.

2. Working one at a time, dredge shrimp into the flour, shaking off excess.  Then dip into egg mixture, scraping on side to remove any excess.  Finally, dredge in coconut mixture, ensuring the entire shrimp is covered.  Shake off any excess.  Repeat with remaining shrimp.

3. In a large deep pan or Dutch oven, pour a few inches of oil.  Heat to 350 degrees.  Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes.  Remove and place on paper towel.  Serve with desired dipping sauce (Cilantro-Lime Chili and Apricot Rum dipping sauce recipe below).

Chili-Lime Sauce

Source: Adapted from Oishii
Servings: Makes 3/4 cup

Ingredients:

3/4 cup Asian sweet chili sauce
3 tbsp fresh cilantro, chopped
2 1/2 tbsp lime juice

Directions:

1. In a small bowl, combine all ingredients.  Refrigerate until ready to use.

Apricot Rum Dipping Sauce

Source: Adapted from Food Network
Servings: 1/2 cup

Ingredients:

1/2 cup apricot preserves
1-2 tbsp dark rum

Directions:

1. In a small saucepan, combine both ingredients and cook over low heat.  Simmer for 3-5 minutes.  Serve.

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Published December 20, 2012 by jenmatteson

There is a fabulous grill and sushi restaurant near my work, and they have these amazing avocado egg rolls.  I hate getting them because you get two huge ones, and I can only imagine how many calories are in just one.  But hey, there is nothing wrong with splurging every now and again.  I decided I would attempt to try these at home to see if I could get anywhere close to the original.

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

I was fairly close, and definitely wouldn’t mind having these a few more times 😉  I’m looking forward to serving these as an appetizer for a dinner party!  The cilantro-lime dipping sauce has a little to be desired, but it was still really good with the egg rolls.  I think it might still be missing something though.  I guess I’ll have to keep practicing!

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Source: Inspired by Kona Grill
Servings: 4 egg rolls

Ingredients:

For the egg rolls:
4 egg roll wrappers
2 avocados, halved and thinly sliced
salt

For the dipping sauce:
1/4 cup cilantro
juice of one lime
2 tsp honey
2 cloves garlic
3-4 tbsp olive oil
salt

Directions:

1. In a frying pan, heat 1/4 inch olive oil over high heat (vegetable oil works fine, but I didn’t have any).  Place one wonton wrapper diagonally, so a corner is pointing toward you.  Place sliced avocados in center of wrapper, in a horizontal row.  Sprinkle with a pinch of salt.  Fold up corner closest to you toward the center.  Fold in sides to meet the avocados, and then continue to roll away from you.

2. Fry egg roll over high heat, turning to brown on all sides.  About 1 minute on all sides.  Remove from oil and place on paper towel to cool.

3. In the bowl of a food processor, add cilantro, lime juice, honey and garlic.  Process until well combined.  Stream in olive oil until it meets desired consistency.  Salt to taste.

4. Slice egg rolls diagonally and serve with cilantro-lime dipping sauce.

Recipe Swap: Avocado and Lime Black Bean Tacos

Published November 30, 2012 by jenmatteson

It’s that time again – Blogger’s Choice Recipe Swap, hosted by Sarah at A Taste of Home Cooking.  This week, I was assigned Jaida’s blog, Sweet Beginnings.  It might sound familiar because I’ve made several of her recipes in the past: double crunch pork chops, pumpkin scones with maple glaze (which I just made again before Thanksgiving), and salsa verde chicken ‘n’ dumplings.  Scroll to the bottom of this post if you want to see what other recipe swappers made!

I have to be honest, I must have been out of my mind to sign up for a recipe swap right after Thanksgiving.  We still had turkey and potatoes leftover, I had to test a pot pie recipe for a dinner I’m catering next week, so we had 6 total (thankfully Nate didn’t mind bringing them for lunch and making his co-workers jealous!), and we also had a ton of leftover salsa chicken that Nate had practically begged me to make because he loves it so much.  We still have pie, cookies and pumpkin scones from our friends thanksgiving, so the last thing I needed was another sweet.  But, I powered through and found an awesome recipe 😉

It really came down to the wire for me to make something for this swap, and I ended up having to do it on a night that Nate had class.  I definitely didn’t want to make some extravagant meal for just myself, so I opted for something similar to what I make myself when he’s not home, but with a fun twist. 

When Nate’s gone, one of my favorite things to make for myself are black bean tacos – black beans, onions, jalapenos, peppers, lettuce, cilantro (sometimes avocados – it really just depends on what is in my fridge), hot sauce and a dab of Greek yogurt on a whole wheat flour tortilla.  I saw Jaida’s avocado and lime black bean tacos and thought it’d sounded perfect.  Oh, and if you are a taco fan (which I am) she has Taco Tuesdays and has more taco recipes on her blog than I’ve ever seen before (over 40!).  Love it!

While the ingredients are fairly similar to what I would normally use, I found that sprinkling the tortilla with cumin really brings out the smokey flavor (I normally add it into the black beans), but it’s balanced out perfectly with the lime juice.  What an excellent combination!  I omitted the cheese (as I’m not a fan) and unintentionally omitted the egg whites.  I thought I had eggs (or at least egg substitute) at home, but I didn’t.  They were still excellent!  These tacos were an excellent way to jazz up my normal Wednesday night alone meal.

Avocado and Lime Black Bean Tacos

Source: Sweet Beginnings
Servings: 2

Ingredients:

1 cup black beans, drained and rinsed
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tbsps lime juice
kosher salt
1 avocado, chopped
2 whole wheat flour tortillas
1 tbsp cumin
1/2 cup shredded Mexican blend cheese
plain non-fat Greek yogurt (or sour cream)

Directions:

1. Preheat oven to 350 degrees.  Line baking sheet with foil. 

2. In a small saucepan, heat black beans over medium heat, about 2 minutes, until heated through (microwave would work fine here).  Set aside to cool.

3. In a medium bowl, combine beans, jalapeno, cilantro and lime juice.  Add salt to taste.  Stir in avocado and set aside.

4. Place tortillas on baking sheet and sprinkle each with cumin.  Add cheese.  Bake until cheese is melted, about 5 minutes.

5. Spoon bean mixture evenly on each tortilla.  Add a dollop of Greek yogurt (or sour cream) and hot sauce if desired, fold gently and serve.

Pomegranate Mojito

Published July 1, 2012 by jenmatteson

I feel like mojitos are getting huge lately.  Everywhere I go, every place has their own take and their own “special flavor” of mojitos.  I don’t feel like I really jumped on this bandwagon of mojitos, but while waiting for an old friend on a hot hot patio, I gave in.  I ordered the pomegranate mojito because it just sounded so refreshing.  It was.  And it was amazing.  Since I still had mint leftover in my fridge from the watermelon-mint jello shots that I wanted to use up, I thought this was a great idea.

From the menu, the only hints I got for ingredients were Bacardi Razz and, of course, pomegranate juice.  But, that helped a lot, because when I recreated it at home with a few extra ingredients, I felt like I was right back on that patio!  Our neighbors were having a party and we each walked over, drinks in had.  The hosts both tried them and loved them.  When I went home to refill our drinks, I was instructed to bring a pitcher of these mojitos.  They were tasty!

Pomegranate Mojito

Source: Inspired from Flame
Servings: 1 drink

Ingredients:

1/2 lime, cut in 4 wedges
6-8 mint leaves
2 oz Bacardi Black Razz
1 oz pomegranate juice
4 oz club soda
splash of lemon-lime soda (I used Sprite Zero)

Directions:

1. In a highball, add limes and mint leaves.  Muddle limes and mint leaves with wooden spoon (or back end if it doesn’t fit into the glass).  Fill glass with ice.  Add Bacardi Black Razz, pomegranate juice, club soda, then top with a splash of lemon-lime soda.  Stir and serve.

Cilantro Lime Dressing

Published March 17, 2012 by jenmatteson

This is a light dressing that is quick and easy to make.  You can store any leftovers in your fridge for about two weeks.

Cilantro Lime Dressing

Ingredients:

1 jalapeno
2 cloves garlic
1 tsp freshly grated ginger root
1/4 cup fresh lime juice
2 tbsp water
2 tbsp agave (honey would work just fine)
2 tsp balsamic vinegar
salt
1/4 cup cilantro leaves
1/4 cup olive oil

Directions:
1. In a food processor, pulse jalapeno, garlic, and ginger until they are finely minced.   Add lime juice, water, agave, balsamic, salt and cilantro leaves. Pulse a few times to blend. Turn food processor on and begin to drizzle in the olive oil until incorporated.  Adjust salt or other ingredients to taste.

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