Posts Tagged ‘lime zest’

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Citrus Lime Chicken with Mango Salsa

August 5, 2019

20190717 Citrus Lime Chicken

This recipe is perfect for hot summer weather. The citrus is bright, and the mango salsa is juicy and fresh.

You will need:

  • 3/4 c orange juice
  • 5 limes, juiced and zested (4 in the marinade and 1 in the salsa)
  • 1/2 c olive oil
  • 1 T honey
  • 3 T low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 t cumin, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1/2 c finely chopped cilantro
  • 2 lb chicken breast, cut into half thickness
  • 1 small mango
  • 1 ripe avocado
  • 1/2 red onion, finely chopped

Then you will…

  1. Prepare the marinade in a large bowl. Mix together the orange juice, juice and zest of 4 limes, olive oil, honey, soy sauce, garlic, 1 1/2 teaspoons of the cumin, salt, pepper and the cilantro.
  2. Place the chicken in a large sealable bag or storage container. Allow to marinate at least 2 hours or up to overnight.
  3. Preheat your oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper..
  4. Bake the chicken for 20 minutes or until internal temperature reaches 165.
  5. While the chicken bakes, make the salsa. Peel, core and chop the mango and the avocado. Mix them in a small bowl with the red onion, remaining lime (juice and zest), and the remaining 1/2 teaspoon of cumin.
  6. Serve the chicken topped with the mango salsa.
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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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Simple Lime Cake

March 15, 2015

20150127 Lime Cake 01

I noticed a can of sweetened condensed milk hiding in my pantry the other night. Then, I spotted a stray lime in the fridge. This was the result! It would be great with a cup of fresh tea.

You will need:

  • 1 can (14 oz) fat-free sweetened condensed milk
  • 4 eggs, lightly beaten
  • 1 lime, zested and juiced
  • 1/4 t ground nutmeg
  • 3 T unsalted butter, melted
  • 1 1/4 c all-purpose flour

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt or 8-inch cake pan liberally.
  2. In a mixing bowl, whisk together all the ingredients.
  3. Pour into the prepared pan.
  4. Bake 35-50 minutes or until golden and set in the middle. A tester should come out clean.
  5. Allow to cool 10 minutes before inverting to cool the rest of the way.
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