Combine all ingredients
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Combine all ingredients
Combine chicken, apple, celery, cranberries, pecans, and green onion. Mix mayo, lime juice, curry, and toss with other ingredients. Serve as sandwiches or with crackers.
From: Stacie (via allrecipes.com)
8 plum tomatoes, halved and seededCasserole:
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 seeded jalapeño pepper, quartered
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10-ounce) can green chile enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1/2 cup (4 ounces) shredded Monterey Jack or cheddar cheese
1/2 cup (4 ounces) crumbled feta cheese or queso fresco
To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
Preheat oven to 350°.
To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Repeat layers, starting with remaining tortillas. Finally, sprinkle the cheeses on top. Bake at 350° for 25 minutes until bubbly
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.2 large ripe mangoes, peeled and chopped
1/2 can of black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful of fresh cilantro, chopped
1 tsp cumin
Juice of 1 large lime
Simple fresh salsa, great on chicken tacos or enchiladas.
4 tomatoes chopped
½ of a large white onion chopped
1 jalapeno or Serrano pepper minced (discard seeds)
¼ cup of cilantro chopped
3 garlic cloves finely chopped
I lime, juiced
salt to taste
Combine all ingredients and let stand 10-15 minutes before serving.
2 cups diced tofu, extra firmChop tofu into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).
3 Tbsp creamy peanut butter
1/4 cup white sesame seeds
1 Tbsp peanut or olive oil
1 lime, juiced
3 Tbsp soy sauce
2 Tbsp water
2 Tbsp honey
1/2-1 tsp red pepper flakes (or cayenne) (optional
3 garlic cloves, grated or chopped
garnish: chopped cilantro and fresh chopped ginger/garlic
Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds to a frying pan. You might need to add a bit of water to keep from sticking, but don't worry if it's thick.
Saute on medium-high heat for a minute.
Add tofu to pan with the peanut mixture.
Stir/toss well over high heat for a minute to coat tofu.
Turn heat to medium. Cover pan and allow steam and heat to cook tofu for a few minutes.Constantly move covered pan around, to preventing burning.
Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through.
If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam.
Once the tofu looks fluffy with a few browned edges, turn heat to medium-low. Sprinkle in red pepper flakes and toss tofu a few times-gently.
Pour in sesame seeds. Allow the seeds to stick to tofu. Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.
Saute sesame crusted tofu for a few minutes- uncovered. Sesame seeds should be crusted and lightly toasted.
Garnish with garlic/ginger/cilantro.
1 cup freshly squeezed orange juice (3-4 large juicy oranges) (I usually just use bottled)optional:
1 tablespoon soy sauce
1 1/2 tablespoons mirin - Balsamic vinegar can be substituted for a tangier version
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
1 tablespoon olive oil
1/2 limePut the orange juice in a small bowl. Add the soy sauce, mirin (or balsamic), and maple syrup, ground coriander, and garlic. Mix together and set aside.
a handful of cilantro leaves
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.
2 poblano peppersDressing:
2 red bell peppers
2 ears shucked corn
4 cups hot cooked penne (about 8 ounces uncooked pasta)
2 cups halved grape tomatoes
1 cup finely chopped onion (optional)
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco
2-4 tablespoons fresh lime juice
1-2 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 garlic clove, minced
Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.
Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.
- Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
- Calories: 234 (29% from fat)
- Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
1 14oz package of extra firm tofu.Slice the tofu into four slabs and pat dry. Lay them on a plate and cover with the lime juice.
1 lime, juiced
2 teaspoons butter
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, finely diced
4 large tomatoes, blanched, peeled and chopped (or a 28 oz can of diced tomatoes)
2 tablespoons liquid from a jar of sweet pickles
10 fresh basil leaves, chiffonaded
2 tablespoons fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 bay leaf
1/4 teaspoon salt
10 green olives, pitted
Heat the oil in a pan and add the onions. Saute for 5 minutes on medium-low.
Add the garlic and saute for 3 minutes more.
Add the tomatoes, turn the heat up a little and saute for 15 minutes, stirring often
Add the pickle juice, herbs, salt, and olives, saute for another 10 minutes or until most of the liquid is cooked off.
Remove the bay leaf.
In another pan, melt the butter on medium to medium high heat.
Add the tofu and fry for 3 minutes on each side.
Remove from pan and top with the Veracruz sauce.
3 lb. roast (approx. 2-3" thick)Crockpot prep:
1 lb. baby carrots
5 med potatoes, cut in half
2 sweet onions, sliced
2/3 c. ketchup
2 tbs. molasses
2 tbs. brown mustard
2 tbs. teriyaki
2 tbs. soy
1 tbs. Worchester
¼ c. lime juice (1 whole lime)
Brown roast in skillet.
Spray crockpot with cooking spray.
Add baby carrots, potatoes, and ½ onion in bottom of crockpot, (crockpot should be ~1/2 full).
Place roast over vegetables, add remaining onions.
Mix remaining ingredients for sauce, pour over meat.
Cook on high for 7 hours.
Stove-top prep (with potatoes on the side):
Cut roast into 1" cubes. Heat a little oil in a large pot or skillet over medium high heat until shimmering. Add meat, saute until browned. Remove the meat and set aside. Wipe out the pot, heat another tsp. or so of olive oil, add onion. Cook until soft and just translucent, add baby carrots, meat, and sauce. Bring to a boil, then turn down the heat to simmer. Cook for 1-2 hours on low or until meat is tender. Optional: if sauce is too sweet add tomato sauce or diced tomatoes.
Dewberry family recipe