Tag Archives: lime

Lime Chicken Rice Bake

Posted on
5

Maybe it’s because I’m from Indiana, maybe it’s because I’m sorta lazy and am not always the biggest fan of making a main dish and several sides to complete a meal, but the truth is… I’m a big fan of casseroles and other one-dish meals. Not the kind with random cream-of …. soups or mystery meat or canned vegetables drowning in salt water. But the kind with fresh ingredients and tons of flavor from herbs and spices. Like this Lime Chicken Rice Bake that I created on a whim one night when I was trying to use up some leftover rice and black beans.

The punch of flavor in this dish comes from limes and chipotle peppers in adobe sauce, which I keep in a small container in my freezer. An unexpected ingredient–pumpkin–gives this dish a bit of creaminess without adding tons of fat and calories. We enjoyed this for dinner several times on it’s own and also remade into nachos another night. Any way you serve it, Lime Chicken Rice Bake is a warm, comforting dish that is healthy, sure to please, and will certainly make you rethink your opinion of casseroles for good!

Lime Chicken Rice Bake
click to print

Ingredients:

  • 2 cups cooked brown rice
  • 1 3/4 cup black beans/15 ounce can, rinsed and drained
  • 15 ounce can diced tomatoes, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups shredded chicken
  • 1/2 cup frozen corn
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 chipotle peppers in adobe sauce, chopped and 1-2 tablespoon adobe sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/2 cup skim milk
  • 1 tablespoon lime balm, chopped [or zest of 1 lime]

Directions:

Preheat oven to 400 degrees. Spray a 9×13 casserole dish with cooking spay. In a large bowl, stir together rice, beans, tomatoes, pumpkin, chicken, corn, and 1/2 cup cheese. In a smaller bowl, whisk together chipotle peppers and adobe sauce, garlic, oregano, lime juice, milk, and lime balm/zest. Stir this mixture into the rice mixture then spread into casserole dish. Bake for 20 minutes or until hot. Then remove from oven and top with last 1/2 cup of cheese. Return to oven and cook for 3-5 minutes until cheese is melted.

Time: 35 minutes [10 minutes active].

Yield: 8 servings.

Honey-Lime Fruit Salad

Posted on
5

So, I made a mistake. I made this fabulous fruit salad several months ago, and promptly forgot about it. When I found the photo this week, I just knew I had to blog about it before it was too late. Before all of summer’s fresh fruit is gone. And I know that may be sooner, rather than later, but I just had to share. I hope you understand.

This Honey-Lime Fruit Salad is absolutely fantastic. I’m not used to making dressing for fruit salads, but it’s definitely something I can get used to doing! The dressing is sweet, fresh, and tangy–sweet with honey and brown sugar, fresh from the mint, and tangy from the lime juice. Tossed with the fruit, this salad is light and sweet–and the perfect complement to your next brunch or any meal, really. You can make it with whatever fruit you have on hand or what’s fresh and available, and then whip up the dressing before serving. This is definitely an easy and yummy side dish that I will make again and again.

Reader Question ~ How do you dress your fruit salads?

Honey-Lime Fruit Salad [from Jenna's Everything Blog]
printable version

Ingredients:

  • 10 cups fresh seasonal fruit [berries, melon, kiwi, mango, etc.]
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped mint leaves
  • 3 tablespoons honey
  • 3 tablespoons brown sugar

Directions:

Prepare dressing by whisking together the lime juice, mint, honey, and brown sugar. Peel and chop fruit, then toss with dressing. Garnish with extra mint. Can be prepared in advance but if you include berries or brightly colored fruit [i.e. watermelon], wait to add until serving as they may bleed.

Yield: 6-8 servings

Time: 15 minutes

Watermelon Coolers

Posted on
8

I know, I know. It’s Monday. But that doesn’t mean that a little cocktail is out of the question. It is summer, after all. Because I mean, seriously… what else are you going to do with 31 cups of chopped watermelon?I love watermelon as much as more than the next girl [in my youthful days I may or may not have told my mom I'd eat an entire watermelon on my own...] but 31 cups? From one melon? You’ve got to be kidding me!

watermelon!

oh my goodness... watermelon galore!

Before you go into watermelon overload, have no fear because…

are here!

A little sweet + a little tart + a little fizzy + a little kick = a whole lot of refreshing. I’m not one who drinks often, but when I do, I gotta love it… which to me means fruity, fun, and without the overbearing taste of alcohol.

These Watermelon Coolers are so refreshing and fresh that I’ve made them time and time again this summer [if time and time again means twice... I told you, I don't drink often!]. It’s the perfect afternoon treat, and could instantly become family friendly by omitting the tequila. Either way, it’s a sip of summer, so enjoy while it’s still here!

What part of summer do you want to soak up before it’s too late? I know I’m going to be gobbling down as many berries, melons, and tomatoes as I can in the coming weeks! Yum!

Watermelon Coolers
printable version

Ingredients:

  • 2 3/4 cup watermelon, cubed and frozen
  • 12 ounce can Sierra Mist Naturals
  • 3-4 ounces tequila, depending on how strong you like it
  • 1 lime

Directions:

In a blender, mix together watermelon, Sierra Mist, and juice of half a lime. Blend until watermelon is pureed. Stir in tequila. Garnish with remaining lime. Serves two.

Lavender-Lime Scones

Posted on
2

So, there are lots of food combinations in the world. Some are familiar and welcoming, like peanut butter and jelly or Oreos and milk. Others aren’t as common but can be equally delicious if only given a chance. And we’re all about food equality here at TPC! :)

So, please don’t just ignore these poor scones just because they are a bit atypical. Lavender and lime pair together to form a wonderful, albeit unusual flavor palate.

Let’s first consider the lavender side of things.

Lavender can be more than just pleasing to the eye. Yes, lavender is widely considered to be a flower, or at the very least, a part of the floral family, but actually–it’s part of the mint family and culinary lavender [which is what should be used for baking] is more of an herb than anything else. In these scones, lavender adds a light note and a wonderful aroma while baking.

And limes… we all know that they are often a neglected member of the citrus family, but they shouldn’t be! The lime contrasts with the lavender to add a tart, zesty zing that is just perfectly refreshing in the heat of summer.

This is one recipe worth enduring the heat of the oven for! So be sure to hit up a local farmer’s market to grab some culinary lavender before the season ends. We loved these scones fresh out of the oven, or served up for breakfast the next day with just a touch of butter. Be aware though, that the lavender flavor intensifies after a couple days. So for a less intense experience, eat these quickly!

So tell me… what’s one off-beat food you’ve tried lately?

Lavender-Lime Scones [from thegourmetro]
printable version

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar plus more for topping
  • dash salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • zest of one lime [about 2 tablespoons]
  • 2 tablespoons finely chopped fresh lavender [or 2 teaspoons dried]
  • 1/4 cup unsalted butter, cut into small cubes and chilled in the freezer for 15 minutes
  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees. Line two medium baking sheets with parchment paper.

In a food processor, mix together flour, sugar, salt, baking powder, and baking soda. Add lime zest and lavender and pulse to mix. Add butter and pulse until mixture resembles cornmeal. Transfer mixture to a large bowl.

Meanwhile, whisk together yogurt and buttermilk. Add to dry ingredients and mix until dough comes together. Then, using floured hands, gently knead dough in bowl for a minute. Scoop dough out in 1/2 cup increments onto prepared baking sheets, topping with a little granulated sugar. Bake for 15-20 minutes, or until golden brown. Cool on baking sheet for 3 minutes, then remove to wire rack. Makes 12.

Margarita Cupcakes

Posted on
7

Ahh, summertime! As of this weekend, it finally has started to feel like summer to me. My summer classes are over and my only responsibilities this summer are my part-time job and my internship. Freeeeeedom!

And what better way to celebrate freedom than a baked version of a classic cocktail? I actually made these Margarita Cupcakes for a Cinco de Mayo party but am just now getting around to sharing the recipe here. These cupcakes were a hit in both taste and appearance. It’s a fun treat to bite into the “salted” rim and experience an explosion of lime flavor, thanks to real lime juice and margarita mix.

My version was non-alcoholic but you could easily make an adult version if you are so inclined. I’ve actually never [!] tried a real margarita–I’ve only had the virgin version, but after this tasty treat, I think that is going to have to change ASAP.

I must admit, before making these Margarita Cupcakes I was a tiny bit skeptical about all the lime flavoring and considered subbing lemon juice for the lime juice and using strawberry margarita mix instead of lime. But I am so glad that I didn’t, because of the use of lime is what really makes these cupcakes stand out. It has been my observation that limes seem to be one of the most under-rated and negleted citrus fruits, at least for baking purposes. Why is that? Perhaps they are just seen as the smaller, tarted cousin of the lemon, best used for garnish or a hint of flavor in Mexican cuisine. But no! Do not buy into the propaganda! I won’t anymore. Rest assured, these cupcakes have moved limes front and center in my radar and I’m sure you will be seeing their presence again soon. Enjoy!

Margarita Cupcakes [from The Brunette Foodie]
printable version

Ingredients:

for the cake:

  • 1 – 1/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup + 2 tablespoons super fine sugar [can be purchased or you can just pulse regular sugar in the food processor/blender to achieve the same result]
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1 can of frozen lime margarita mix [thawed for about 15 minutes before using]
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons lime juice

for the icing:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon lime juice
  • 4- 1/2 to 5- 1/2 cups powdered sugar
  • green food coloring
  • white or green sprinkles

Directions:

Preheat oven to 350 degrees. Fill cupcake pan with 18-20 liners or grease with Crisco/butter, as desired.

In a small bowl, whisk together flour, sugar, baking powder, and salt. Next, in the bowl of a stand mixer, beat together egg whites, margarita mix, canola oil, and lime juice. Then, fold in dry ingredients until fully incorporated. Batter will be quite thin and runny.

Spoon mixture into prepared pans, filling liners about 2/3 of the way full. Bake for about 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before icing.

When cupcakes are cooled, make icing. In the bowl of a stand mixer, beat together cream cheese and butter on medium until well blended. Add powdered sugar in 1/3-1/2 cup increments, blending fully in between additions. Ways to decide how much powdered sugar to add depends on the desired level of sweetness as well as level of thickness. Add a little bit of green food coloring to dye the icing pale green. [Note: my food coloring was more of a yellow-green, not green-green.]

Then, pipe icing around the outer edge of the cupcake and sprinkle the sprinkles [ha!] over the icing. Then fill in the center. I used a Wilton 32 tip to ice these cupcakes but feel free to use whatever tip you like. Serve and enjoy!