Tag: lime juice
Mexican Flavored Cheeseburgers
This is yummy and very appropriate for this week of cinch de mayo…
- 1 cubanelle pepper, sliced in half and seeded
- 1 poblano pepper, sliced in half and seeded
- 3 to 4 garlic cloves with skins on
- 3 to 4 green onions, cut into quarters
- Drizzle of olive oil
- Salt
- ½ cup cilantro, chopped
Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.
- 1 pound grass fed ground beef
- 2 teaspoons salt
- 1 egg, beaten
Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.
- 6 buns
- 6 slices of cheddar cheese
- 1 large or 2 medium tomatoes, sliced
Mayonnaise
- 2 tablespoons mayonnaise
- ¼ cup non-fat Greek yogurt
- 1 teaspoon smoked paprika
- Juice of half a lime
- 1 teaspoon salt
Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.
Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.
Coconut Shrimp Curry- Thai Style
- 1 pound jumbo shrimp, cleaned, deveined and sliced in half
- 2 teaspoons tamari
- 3 garlic cloves, minced
Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, sliced thin
- 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
- 1 14 oz can light coconut milk
- 1 teaspoon tamarind concentrate
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 1 teaspoon sriracha sauce
- 1 cup fresh basil, chopped
- ½ cup cilantro, chopped
- Salt
- ½ lime, juiced
Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.
Kathi Kebabs- Chicken Tikkas Stuffed in an Egg Roti
This dish is great with leftover chicken…
I already had cilantro chutney in the fridge. All I had to do is to make some fresh rotis and prepare the egg mixture. Whole wheat or regular tortillas can be used instead of rotis…
- Leftover chicken tikkas (you need about a quarter cup per kathi), cut into one inch pieces and keep warm
- 4 whole-wheat rotis
- 4 tablespoons olive oil
Egg Mixture
- 4 eggs, beaten lightly
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
In a medium bowl, add the eggs, salt, and cayenne pepper. Beat lightly and keep aside.
Onion Relish
- 1 medium onion, chopped fine
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 lime, juiced
- ¼ cup cilantro chutney
- 8 toothpicks
In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.
In a wide non-stick frying pan, heat one tablespoon olive oil. Add one roti to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed roti.
Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg roti and cook the other side for about a minute. 
Place the egg roti on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. 
Roll the roti and secure with two toothpicks.
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into ½ inch thick fries
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Preheat oven to 400 degrees. Place the fries on an aluminum foil lined cookie sheet. Drizzle the olive oil, salt, garlic powder and paprika. Mix well with your fingers and bake for about 45 minutes or till the fries are soft on the inside and crunchy and golden brown on the outside.
Grilled Pork Tenderloin with Coconut Milk
Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!
- One 1½ pound pork tenderloin, cleaned
- ½ cup coconut milk
- 1 cup fresh coconut, cut into pieces
- ½ cup fresh cilantro, chopped
- 1 inch fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, deseeded and chopped
- Juice of one lime
- Zest of one lime
- 2 teaspoons salt
Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.
Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.
Nectarine and Mango Salsa
- 1 nectarine, chopped
- 1 mango, chopped
- 1 pepper (any color), chopped
- 1 jalapeno, minced
- Juice of one lime
- ½ cup cilantro, chopped
- 1 to 2 teaspoon salt
Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.
Chicken with Watermelon Cherry Barbecue Sauce
This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 1 cup barbecue sauce
- 1 pound left over marinated chicken pieces
- Salt
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.
Barbecue Sauce
- 1 large yellow onion, cut in half
- 1 small head of garlic, cut in half
- 2 poblano peppers, cut in half, seeds removed
- Drizzle of olive oil
Roast the vegetables on a grill till golden brown. Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.
- 2 tablespoons extra virgin olive oil
- 2 cups diced watermelon
- 1 cup fresh or frozen cherries
- 1 cup tomato sauce
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- Juice of 1 to 2 limes (according to taste)
- 2 to 3 teaspoons salt
Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.
Cilantro Cole Slaw
I served this healthy, delicious cole slaw with the fried fish. It was an amazing addition to an already yummy dish…
- 2 cups broccoli slaw (Trader Joes has it)
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- ¼ cup mayonnaise
- ¼ cup Greek Yogurt
- ¼ cup cilantro chutney
- 1/2 cup dried cranberries
- Salt
Mix the mayo, yogurt and chutney in a small bowl. Transfer the slaw, cilantro, cranberries and green onions to a serving bowl. Add the yogurt mixture and mix well. Add salt if needed. Mix well and serve.
Cilantro Chutney
- 3 cups cilantro, washed and chopped roughly
- 4 green onions
- 2 limes, juiced
- 1½ teaspoons salt
- 1 teaspoon cumin
- 2 tablespoons olive oil
- ¼ cup water
Add all the ingredients to a blender. Blend till everything turns into a smooth sauce.
Broccoli and Avocado Slaw
I made this delicious slaw with our favorite fish to eat- black cod! It is tender, rich and amazingly yummy… I chose a slaw to cut the richness … so this would be perfect with barbecued meat…
- 1 cup broccoli and carrot slaw, (I buy it from Trader Joes)
- ½ large apple (Pink Lady), cut into sticks
- 1 avocado, diced
- Juice of half large lime
- 1 to 2 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 to 2 teaspoons salt
Transfer all the ingredients to a medium bowl. Mix well and keep aside for at least an hour before serving. Serve a yummy fish filet over the slaw!