Posts Tagged ‘lime zest’

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Slow Cooker Cuban Sandwiches

July 30, 2020

This makes such yummy sandwiches for all ages. They are easy to put together and make enough to serve a group.

You will need:

  • 2 t salt
  • 2 t pepper
  • 1 1/2 t garlic powder
  • 1 1/2 t ground cumin
  • 1 1/2 t dried oregano
  • 2 limes, zested and juiced
  • 1 navel orange, zested and juiced
  • 4 lb pork roast
  • 3 T olive oil
  • 2 t red wine vinegar
  • 1 package of your favorite rolls (we used 8 long sub rolls)
  • Dijon mustard
  • 9 oz thinly sliced ham
  • 6 oz thinly sliced Swiss cheese
  • Sliced pickles (we used Dill because I love them)

Then you will…

  1. In a small bowl, combine the salt, pepper, garlic powder, cumin, oregano, lime zest, orange zest.
  2. Lightly score the fatty side of the pork roast.
  3. Rub half of the spice mixture onto the pork roast.
  4. Place the roast in a large resealable plastic bag.
  5. Whisk the remaining spice rub with the lime juice, orange juice, olive oil, and vinegar.
  6. Put in the bag with the pork to marinate.
  7. Refrigerate overnight.
  8. Place pork and juices in a slow cooker (no bag please!).
  9. Allow to cook on LOW for 6-8 hours.
  10. Shred the pork and mix with any juices remaining in the slow cooker.
  11. Preheat your oven to 350 degrees and line a baking sheet with foil or parchment.
  12. Open the rolls and place on the prepared baking sheet.
  13. Spread Dijon mustard on the rolls.
  14. Put a thin layer of ham on the mustard.
  15. Add some of the shredded pork and top with swiss cheese.
  16. Bake until toasty and melty, about 5-7 minutes.
  17. Top with pickle slices and serve immediately with your favorite side dishes.
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Toasted Mexican Corn

June 18, 2020

This is so simple to make but packs HUGE flavor. We love it as a side dish or on top of tacos. You could also serve it inside burritos or quesadillas, or go wild and add it to your favorite salad.

You will need:

  • 2 T butter
  • 1 can (14 oz) corn kernels, drained and rinsed
    • OR you could substitute 3-4 fresh cobs with the corn cut off
  • 1/2 t chili powder
  • 1/2 t ground cumin
  • 1 lime, zested and juiced
  • 2 T chopped cilantro
  • 1/4 c grated Cotija cheese

Then you will…

  • In a medium nonstick skillet, melt the butter over medium high heat.
  • Stir in the corn, chili powder and cumin.
  • Spread into roughy one layer and allow to heat in the pan, undisturbed, for 4 minutes to gently sear some of the corn.
  • Remove from the heat.
  • Mix in the lime zest, juice, cilantro and cheese.
  • Serve!
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“Big Marshmallow” Pavlova

May 24, 2020

Our boys call this the “big marshmallow” and quickly clean their plates. A pavlova is a meringue-like dessert that you top with whipped cream and fruit. It’s very popular in Australia and New Zealand (where we first had it), and it is thought to have been inspired by ballerina Anna Pavlova in the 1920s. It’s been made and enjoyed in the same day, but you could make it a day prior if you cover it tightly — you want to prevent moisture from getting back into the meringue part.

You will need:

  • 4 egg whites, room temperature
  • 2/3 c + 2 T sugar, divided
  • 1 t cornstarch
  • 1/2 t cream of tartar
  • 2 1/2 t vanilla extract, divided
  • 1 t white vinegar
  • 2/3 c whipping cream
  • 1/4 c sour cream
  • 4-6 T powdered sugar, to your sweetness preference
  • 2 c sliced strawberries
  • Zest of one lime
  • 3-4 oz of your favorite fruit curd (we loved using passion fruit curd)

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Beat the egg whites until soft peaks form.
  3. In a small food processor, pulse together 2/3 cup of the sugar with the cornstarch and cream of tartar (about 5 pulses).
  4. Add the sugar mixture to the egg whites in 2 parts, mixing in between, before continuing to beat until stiff peaks form.
  5. Add 1 1/2 teaspoons of the vanilla plus the vinegar and beat until very stiff peaks form. You should be able to hold the bowl upside down without losing any of the meringue from the bowl.
  6. Spread the meringue in a 9-10 inch circle on the prepared parchment paper. I like to give it a slightly higher lip around the edges, which will help it hold the whipped cream in place later.
  7. Put the meringue in the oven and immediately reduce the oven temperature to 200 degrees.
  8. Bake for 90-100 minutes or until the meringue is dry. It does not need to be golden.
  9. Turn the oven off and allow the meringue to cool in the oven.
  10. Beat the whipping cream with the sour cream and remaining teaspoon of vanilla until soft peaks start to form.
  11. Add the powdered sugar to taste (we prefer less sweet, since the meringue and berries add sweetness too) and beat until it holds soft peaks.
  12. In a small bowl, combine the strawberries with the remaining 2 tablespoons of sugar and the lime zest. Stir gently and allow to rest for 15-30 minutes.
  13. Top the meringue with the whipped cream, dollops of the fruit curd, and the strawberries. Serve immediately.
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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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