Tag Archives: lime

Salsa Verde

25 Aug

Salsa Verde

6 tomatillas, cut in half

1 large onion cut into quarters

3 cloves garlic

2 tablespoons olive oil

1 to 2 jalapenos depending how hot you want it. Cut the stem off and take the seeds out.

juice of one large lime

1/2 cup cilantro

1/2 cup parsley

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 teaspoon turmeric

1/2 teaspoon salt

3 scallions

Take the husks off the tomatilla and wash the sticky film off .

Dry well and slice in half

Place the oil in a roasting pan

Place the tomatilla skin side up.

Add the onions, garlic and jalapenos

Roast till the skins on the tomatilla starts to blister and turn dark

Put everything in the food processor including the oil

Add everything else and pulse till chunky

This is delicious with tacos, chicken, steak, fish or just chips.

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Lime Avocado Salad

2 Jun

Lime Avacodo Salad

Talk about simple and refreshing, this is the salad.

One cup of chopped romaine lettuce

Two big handfuls of arugula

1/2 chopped vidalia onion

One large ripe diced avocado

One cup of homemade garlic ciabatta bread croutons

The juice of one big juicy lime

1/3 teaspoon garlic powder

1/3 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons of olive oil

Mix everything together

Add more olive oil if the lime is too tart

Add ins can be shaved parmesan cheese, goat cheese crumbles, feta or diced cucumbers

Great with grilled fish or chicken

 

Thai Coconut Soup

6 Mar

Thai Coconut Soup

I am still in my soup mode. I should be floating away by the time spring arrives.

One tablespoon peanut oil

One thin sliced red pepper

One thin sliced carrot

Six ounces of thin sliced mushrooms

One box of  Swanson thai ginger broth

One to two cups o f cooked chicken

One cup of corn

One to two cups cooked rice

One can of coconut milk

Three tablespoons honey

Three tablespoons chopped cilantro

Three tablespoons lime juice

One  sliced jalapeno pepper for garnish

Heat the oil

Add the carrots, peppers and mushrooms.

Cook for five minutes

Add the broth and bring to a boil

Simmer for ten minutes

Add the coconut milk and simmer five more minutes

Add the chicken, rice, corn and cilantro

Simmer for another ten minutes

Add the lime juice

Pour into bowls

Top with a few slices of jalapeno, a lime wedge and some more cilantro

This recipe was on the back of the Swanson Thai Ginger Broth box.

I just changed it a little.

Corn Salsa

15 Jul

corn salsa

My friend Carol brought this to my house for a graduation party.

I have not stopped making it and have given the recipe out a million times.

Two bags of frozen cooked corn or eight ears of cooked corn on the cob.

One packed tight cup of chopped cilantro

One packed tight cup of chopped parsley.

One diced red onion.

One can of drained Rotelle tomatoes.

One can of drained diced tomatoes.

One can of washed and drained black beans.

One large diced red pepper

One large diced mango or peach.

The juice of two big limes.

1/4 cup canola oil.

Salt and pepper to taste.

One diced jalapeno pepper. If you don’t want it spicy omit this.

Mix everything together and chill.

This does not last long.

I sometimes add another can of beans or decrease the corn.

It is a great salsa. Serve with corn chips.

 

Key Lime Cake

22 Apr

key lime cake

I made this for my sons birthday. He loves key lime pie.

It is better than any pie you have ever had.

The recipe is a take off from Pillbsbury creamy lemon lime cake.

This is my version.

Butter and flour a 9×13 pan

1 package of Pillsbury key lime cake mix

1 1/4 cups lime seltzer

2 tablespoons canola oil

3 large eggs

1 (14 oz.) can of sweetened condensed milk

1 cup heavy cream divided into thirds

1/2 cup lime juice divided in half

1 (16 oz.) can of  Pillsbury key lime frosting

Preheat the oven to 350 degrees

Mix the cake mix, seltzer, oil and eggs. Beat at least two minutes till nice and smooth.

Pour into the pan and even it out.

Bake 28 minutes till the knife comes out clean.

Cool 10 minutes.

Poke holes in the top of the cake about one inch apart.

Do not go all the way to the bottom.

The holes need to be big so use a spoon handle.

Next mix the condensed milk, 1/3 of the heavy cream and the lime juice.

I put this into a pastry bag because the mixture is so thick it is hard to get into the holes.

Spread the remainder on top of the cake.

Beat the remaining 2/3 cup of cream till stiff.

Add the rest of the lime juice and the can of frosting and beat everything together till smooth.

Frost the cake

I decorated the cake with thin sliced lime slices

This has to be refrigerated because of the cream but it won’t take up to much room for long.

The cake disappeared.

So good, so bad, so gone.

Thank you Pillsbury. Hope you like my changes.