Tag Archives: Lime

Easy Summer Pico de Gallo

4 Jul

3 tomatoes, chopped

1 red onion, finely chopped

2 mangos, peeled, seeded and chopped

1-2 jalapenos (depending on your spice-tolerance/preference), seeded and finely chopped

3 tablespoons cilantro, chopped

1 lime

2 avocados

1. Combine chopped tomatoes, red onion, mango, jalapeno and cilantro in a medium-sized bowl.  Add fresh-squeezed juice from 1 lime.  Stir to combine.  Add salt to taste.  Place mixture in the refrigerator until ready to serve, preferably overnight.

2. Before serving, add chopped avocados and stir to combine.  Serve with tortilla chips.

I have to give primary credit for this recipe to Mary McMullin who asked me to come up with a salsa to serve with simple grilled chicken breasts, using her 2 mangos, a few tomatoes and an avocado.  I insisted that we add onion and jalapeno to spice it up and have since added the lime which helps to preserve the ingredients and adds a nice citrusy splash.  I just served this on a camping trip in Michigan.  I divided the batch into two servings, tossed them in the cooler and added 1 avocado per serving to keep it fresh.  Great way to use those farmer’s market tomatoes and serve a big crowd.  You can also mix it up by adding different peppers such as any bell pepper or chipotle peppers in adobo sauce.

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Southwestern-Style Shrimp Taco Salad

18 Apr
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons maple syrup
  • 2 teaspoons chipotle hot sauce
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 ears shucked corn
  • Cooking spray
  • 1 cup chopped romaine lettuce
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 plum tomatoes, chopped
  • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/3 cup light sour cream
  • 1/4 cup diced peeled avocado
  • Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Margee Berry, Trout Lake, Washington, Cooking Light
MAY 2010

One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started.  The most novice of grillers could easily perform the grilling part of this recipe.  I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill.  I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard.  My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked.  We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.

The marinade is delicious in its own right.  We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious.  The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish.  It was a lovely bit of summer…

and then it snowed overnight.  My poor garden!

Fish Tostadas with Chili-Lime Cream

19 Jan

  • 1 lb.  fresh tilapia or cod fillets
  • 1/2 tsp.  chili powder
  • 1 lime, halved
  • 1/2 cup  sour cream
  • 1/2 tsp.  garlic powder
  • 8 6-inch  tostada shells
  • 2 cups  shredded cabbage mix
  • 1 avocado, halved, seeded, peeled, and sliced (optional)
  • 1 cup  cherry tomatoes, quartered (optional)
  • Bottled hot pepper sauce (optional)

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Better Homes & Gardens

I’ve been making this recipe at least once a month for nearly two years.  It takes no more than 15-20 minutes start to finish.  It’s incredibly flexible – you can spice up the sauce, make it a taco instead, sub in different kinds of fish (although I recommend sticking with a mild white variety), use different toppings.  The possibilities are literally endless, but this is a good starting point.   I strongly recommend this for those of you who love fish but are entertaining others who are weary of “fishy” flavors.  It demonstrates the wide variety of potential uses of fish while not overpowering its flavor.  I recommend serving with my Spanish Rice recipe.


Cheese and Shrimp-Stuffed Poblanos

15 Jan

  • 1  red bell pepper
  • 8  poblano peppers
  • 2  tablespoons  olive oil
  • 1  pound  peeled and deveined medium shrimp, chopped
  • 1/2  teaspoon  salt, divided
  • 5  garlic cloves, minced
  • 1 1/2  tablespoons  all-purpose flour
  • 1/4  teaspoon  ground red pepper
  • 1/2  cup  half-and-half
  • 3/4  cup  fat-free milk, divided
  • 3/4  cup  (3 ounces) shredded Chihuahua cheese
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Cooking Light, January 2010

This is one of my all-time favorites.  It is incredibly spicy, definitely not for the weak in tongue (or stomach).  I recommend serving over a plate of my Spanish Rice recipe.  The grains of the rice combined with the dairy in the shrimp/cheese blend tame the heat a little.  You could also serve as an appetizer for a special occasion (or no occasion at all – the best time for indulging).   This was the first recipe I made since I got back from California and an awesome way to jump back into cooking after a little reprieve.  It combines my favorite spanish flavors, reminding me of chile rellenos and ceviche all rolled up in one.  Note that the roasting and peeling of the peppers takes a little time and effort, but it is worth the wait.  I made it on a weeknight after work and went to a show after so it’s not too bad.  I recommend serving with a lighter ale (such as Floyd’s Gumball Head or Pride and Joy) or a dry white wine.  Great for company!