Showing posts with label lime. Show all posts
Showing posts with label lime. Show all posts
Wednesday, April 2, 2014
SANDRAS ALASKA GRILLED SALMON STEAKS with a CREAMY LIME MARINADE
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| A perfect way to barbecue fresh salmon on a summer day... |
Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.
Posted by: Sandra
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges
METHOD:
Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).
Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.
Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!
Wednesday, March 26, 2014
SANDRAS BAKED JALAPENO POPPERS WITH CILANTRO LIME DIP Serves 6
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| A spicy, but not too hot, pleasing appetizer that will have your crowd roaring on game day... |
Prep Time: 15 min |
Cook Time: 20 to 25 min.
Posted: by Sandra
INGREDIENTS
***Poppers:
· 10 medium (3″) jalapenos
· 1 (8 oz.) pkg. cream cheese, at room temperature
· 2 cups “sharp” cheddar cheese, grated--& chopped even finer (don’t skimp on this)
· 3 eggs (divided)
· 3/4 cup all purpose flour, sifted through a sieve
· 1-1/2 cups panko (Japanese breadcrumbs)
· salt and pepper
***Dip:
· 1-1/2 cups plain yogurt
· ¼ cup sweet pickles, finely chopped
· 2 garlic cloves, grated
· 1 lime (1 teaspoon of zest; plus juice of half of it)
· ¼ cup cilantro, chopped
· salt to taste
METHOD
Preheat the oven to 400ºF.
In a medium sized bowl, beat (1) egg, adding the cream cheese and with a hand-mixer mix until smooth, and add in the cheddar cheese, salt, and pepper, stirring to combine. [Note: The egg addition prevents hot cheese from squirting out when biting into the peppers.]
Slice each jalapeno in half lengthwise, scooping the seeds out of the peppers, leaving the ribs intact (for spicier poppers), or remove if you so choose (I use a melon baller, or a spoon).
Stuff each jalapeno half with a mound of cream cheese mixture.
Lightly spray a rack (I use a cooling rack) to sit on top of your baking sheet lined with tinfoil.
For the breading station, put the flour in the first bowl, the (2) beaten remaining eggs in the second bowl seasoned liberally with salt and pepper, and the third bowl the panko. Roll the each of the stuffed jalapenos in the flour; dip into beaten eggs and turn to make sure they are well coated. Shake off any excess, and gently roll in panko, pressing down gently as you turn to coat.
Place on rack, making sure they don’t touch. Bake the poppers for 20 to 25 minutes, or until the tops are lightly browned and the crust is crispy. Let set for 10 minutes, and then serve with dip.
For the Dip:
Super finely chop the sweet pickles, really, I mean “finely chopped,” as nobody likes big chunks of sweet pickle in their dip. In a small bowl, combine the yogurt with the sweet pickles. Grate (I use a rasp) one packed teaspoon of fresh lime zest, and squeeze in the juice of half the lime into bowl. Grate the garlic with the rasp as well, and add the chopped cilantro; plus season with salt and pepper. - Enjoy!
Monday, March 24, 2014
Spaghetti Squash New Mexican with Black Beans Lime
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| Cumin and chili roasted spaghetti squash ready for black beans and lime |
This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.
Thursday, February 27, 2014
Honey lime chicken enchiladas
From Madeitateitlovedit.
Honey-Lime Chicken Enchiladas
1/4 cup honey (heaping)
2 teaspoons chili powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
1/4 cup lime juice
2 garlic cloves, minced
2 cups shredded mexican cheese
1 cup heavy cream
1 large can of green enchilada sauce (my favorite is macayos)
1 Tablespoon cooking oil
Combine honey, lime juice, chili powder and garlic in a large sealed container. Add chicken and coat thoroghly. Place in refrigerator for atleast a few hours.
Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly. (Use a 9x13 or (2) 9x9 pans)
Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)
Monday, February 3, 2014
Ginger Lime Parsnips
Well, this was ridiculously simple for how tasty it turned out. There isnt much else to say about it... except, enjoy!
4 servings
20 minutes prep time
450 grams (1 pound) parsnips
1/4 teaspoon finely grated lime zest
the juice of 1 large lime
2 tablespoons finely minced preserved or candied ginger
1 tablespoon butter
salt & pepper
Peel the parsnips and cut them into slices. Put them in a pot with water to cover, and boil them until tender, about 6 to 8 minutes. Drain well, keeping them in the pot.
Add in the lime zest and juice, the ginger, the butter, and season with just a shake each of salt and pepper, and mash thoroughly. Return to the stove, stirring frequently, until all the moisture is absorbed.
Read More..
4 servings
20 minutes prep time
450 grams (1 pound) parsnips
1/4 teaspoon finely grated lime zest
the juice of 1 large lime
2 tablespoons finely minced preserved or candied ginger
1 tablespoon butter
salt & pepper
Peel the parsnips and cut them into slices. Put them in a pot with water to cover, and boil them until tender, about 6 to 8 minutes. Drain well, keeping them in the pot.
Add in the lime zest and juice, the ginger, the butter, and season with just a shake each of salt and pepper, and mash thoroughly. Return to the stove, stirring frequently, until all the moisture is absorbed.
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