Tag Archives: lime

Chicken Cutlets with Strawberry-Avocado Salsa

Yes, I’m here! It’s been way, way too long since I’ve posted anything but I’ve been traveling for the past four weeks (first London, then Chicago) and now is the first time I’ve had a chance to sit down and get it done. It was nice to be back in my kitchen over the weekend, making some food. I feel like my diet and exercise has taken a nosedive over the past month so it’s time to get it together again. I came across this recipe for Chicken Cutlets with Strawberry-Avocado Salsa on the flight to Chicago and ended up buying the ingredients to make it when I landed. But then…I ate the avocado with eggs, the chicken with adobo seasoning, and the strawberries with ice cream. My plan failed. So, I tried it again over the weekend and actually got this dish made. And I wasn’t disappointed.

Chicken cutlets are given a boost of flavor from a vibrant salsa made with strawberries, avocado, lime, cilantro, and jalapeño. The sweet strawberries, creamy avocado, and spicy jalapeño are all perfect complements to each other and then the fresh cilantro and citrusy lime really round everything out. This is such a perfect summertime dinner, especially if you are watching your waistline, and this salsa is good enough to eat with nothing but a fork. If only I’d made this recipe last weekend, maybe I wouldn’t be so worried about my waistline now.

 IMG_3930

Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

IMG_3927

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

IMG_3928

Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

IMG_3929

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Advertisements

Citrus-Glazed Shrimp

You are witnessing my first attempt at ever making shrimp. As you may know, I’m not the biggest seafood fan. I’ve grown to love crab cakes and like some mild fish but I’ve been trying to like shrimp for a very, very long time. So far, I like the kind in restaurants that is batter dipped and fried (of course). But I’ve also had jumbo shrimp cocktail that I enjoyed also. So why is it that I’m struggling liking these little crustaceans any other time? I’ve been gathering shrimp recipes for a while now but could never pull the trigger at making them. Finally, I decided it was time to give these Citrus-Glazed Shrimp a try.

Uncooked peeled and deveined shrimp are mixed with garlic, lime, chipotle chile powder, salt and pepper and sautéed until pink and cooked through. Fresh lime juice and butter are added creating a silky, citrusy glaze. The garlic and lime add a fresh tone to these shrimp and the chipotle gives them the slightest kick. These guys have tons of flavor and were a good start at me becoming more comfortable with shrimp. I have to admit that I didn’t eat all of these and still struggle with the texture of shrimp. But I think I’m getting there slowly but surely. If you like shrimp even a little, I bet you’ll love these.

DSC04947

Combine shrimp, garlic, lime rind, 1/4 teaspoon salt, chile powder, and 1/4 teaspoon pepper in a medium bowl, tossing to coat shrimp.

DSC04942

Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes.

DSC04944

DSC04945

Stir in lime juice and butter; cook 1 minute, tossing to coat.

DSC04946

Remove from pan.

DSC04948

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light magazine

Almond-Lime Zesties

When I told my friend I was making these Almond-Lime Zesties, she cringed.  “I don’t like almonds and I don’t like lime,” she said.  Whaaaaaat?  I almost considered not making these because the last thing I want to make is a cookie someone doesn’t like.  But these looked easy to make and I already had the ingredients to make them so I gave it a try.  I have to say, I’m pretty happy with these.

With only five ingredients, you don’t have to be a rocket scientist to make these and they come together rather quickly.  They are simple butter cookies jazzed up with ground almonds and a little lime zest.  The almonds really give these cookies a bold nutty flavor and the lime is just subtle enough to give them a citrus kick.  I added a little extra powdered sugar after they had cooled completely because when added to them warm, the cookies kind of soaked it up.  The extra powdered sugar makes these look like little snowballs which is perfect at Christmastime.

DSC04821

The ingredients:

DSC04799

Preheat oven to 350°F. Line a baking sheet with parchment paper.  Beat butter and 1 cup powdered sugar at low speed with an electric mixer until smooth. Beat in lime zest. Add flour and ground almonds gradually, beating until well blended. Chill 15 minutes.

DSC04800

DSC04801

Shape dough into 1-inch balls; place 1 inch apart on prepared baking sheets. Bake 10 minutes or until light golden brown on bottom. Let stand on baking sheet 2 minutes.

DSC04802

Roll warm cookies in remaining 1 cup powdered sugar, coating well. Let cool completely.

DSC04803

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Coastal Living magazine

Garlic-Lime Grilled Corn

Have you had corn-on-the-cob yet this summer?  What is it about gripping a cob and biting down into the crunchy sweet corn while melted butter dribbles down your face, seeps through your fingers and drips down your arms that just screams summer?  Oh, it’s just so good.  I can’t have a real grill where I live so I have to settle with an indoor grill but it doesn’t matter: grilled corn is just so perfect on a warm day no matter which way it’s grilled.  This Garlic-Lime Grilled Corn is simple and tasty with only a few ingredients.

Fresh sweet corn is grilled until brown and tender before being brushed with a mixture of olive oil, butter and garlic.  A light dusting of lime zest adds yet another fresh twist to these cobs.  There are tons of ways to make your corn-on-the-cob but if you want something that isn’t too out of the ordinary and still celebrates corn’s summery sweetness, you’ll like this.  The lime doesn’t overpower the corn but enhances it.  A sprinkle of salt on top is just icing on the cob.

DSC04541

The ingredients:

DSC04535

Preheat grill to medium-high heat.  Place oil, butter, and garlic in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until butter melts; set aside.

DSC04536

Coat corn with cooking spray. Arrange corn on grill; grill 10 minutes or until done and lightly browned, turning occasionally.

DSC04538

Remove from grill; brush with butter mixture.

DSC04539

Sprinkle with rind and salt.

DSC04540

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Mixed Citrus Margaritas

You know how I told you the other day that I’ve been really stressed at work?  Say hello to last night’s dinner: Mixed Citrus Margarita.  Enough said.

DSC04396

The ingredients:

DSC04392

In a large pitcher or jug combine the tequila, juice, liqueur, and sugar to taste.

DSC04394

Serve over ice with lime wedges.

DSC04395

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Better Homes and Gardens magazine

%d bloggers like this: