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Tag: lime juice

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

4th Of July Dessert: Vanilla Coconut Panna Cotta with Mango Lime Sauce

July 3, 2019

Vanilla Coconut Panna Cotta

  • 3 tablespoons cold water
  • 1 packet unflavored gelatin powder
  • 1 cup heavy cream
  • 2 cups plain yogurt
  • 2 cups coconut milk
  • 1 cup evaporated cane sugar
  • 1 vanilla bean, sliced length-wise and seeds taken out
  • 1 teaspoon vanilla extract
  • 8 (8 oz) ramekins

In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.

Mango Lime Sauce

  • ½ cup mango pulp
  • 2 tablespoons evaporated cane juice
  • Juice of ½ lime (1 tablespoon)
  • 1 teaspoon vanilla extract
  • 2-3 mint leaves

Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Easy Citrus Chicken

January 7, 2019

Pan Seared Citrus Chicken
Here is another yummy, healthy chicken dish. This particular one  has Latin flavors. I started with marinating the chicken- I do think it is the key to amazing flavor every time. I marinated the chicken in orange juice, lime juice, agave, smoked paprika and garlic. I later made a sauce out of the left over marinade- always a good idea! To thicken the sauce, I dredged the chicken pieces in a bit of flavor before cooking. The dish came together in no time at all and it was delicious.

I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.

  • 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)

Marinade

  • 1 cup orange juice
  • Juice of one lime
  • 1 to 2 tablespoons agave
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, grated

Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.

  • 2 tablespoons extra virgin olive oil
  • 1 cup all purpose flour
  • 1 teaspoon salt

Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.

Corn and Tomato Salsa with Steak Quesadillas

September 18, 2018

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Steak with Nectarine Guacamole

August 28, 2018

A delicious play on regular guacamole…

  • 2 large Porterhouse steaks (between 1½ to 2 lbs each)
  • 4 garlic cloves
  • ½ cup cilantro
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 3 tablespoons extra virgin olive oil

Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.

Grill the steaks according to desired doneness on an outdoor or indoor grill.

Nectarine Guacamole

  • 2 avocados, chopped
  • 1 white nectarine, chopped
  • ½ cup cilantro, chopped
  • 2 serrano chilies, deseeded and chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • Juice of one to two limes

Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.