Tag Archives: lime

Blueberry, Avocado and Toasted Pecans Quinoa Salad

I love this salad.  I can not wait to make it for lunch using fresh picked blueberries at the cottage.  This recipe is from http://www.ifoodreal.com.

I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.

Quinoablueberry

2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans

Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper

1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Servings: 6

Amount per serving = 3/4 cup:
Calories: 366.3
Total fat: 25.8g
Cholesterol: 0mg
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
Protein:7.0g
WW points: +10

Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa

I can’t tell you how much I LOVED this recipe!!! I could have this once a week no problem.

I found this recipe on Pinterest.  The original recipe comes from Bon Appetit. http://www.bonappetit.com/recipe/gwyneth-paltrow-s-grilled-halibut-with-mango-avocado-salsa

I used frozen mango with great results!  I also used tomatoes from my neighbours garden since I had so many of them. I grilled the halibut on the BBQ.  One piece took no time at all since it was so thin.  The recipe says 5 minutes per side, but adjust to the thickness of your fillet.

This recipe is super easy and so delicious!

Halibut

1 medium ripe avocado, peeled and cut into 1/2″ dice
1 medium ripe mango, peeled and cut into 1/2″ dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
3 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
4 6-ounce halibut or mahi-mahi fillets
4 lime wedges

1. Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, Gently tossing occasionally.
2. Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoons oil and 2 tablespoons lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
3. Brush grill rack with oil. Grill fish until just opaque in centre, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
SERVES 4

One serving contains:
Calories(kcal) 417.8
%Calories from fat 48.1
Fat(g) 22.3
Saturated fat(g) 3.2
Cholesterol(mg) 58.1
Carbohydrates(g) 15.8
Dietary fiber(g) 4.8
Total sugars(g) 9.2
Net Carbs(g) 11.0
Protein(g) 39.5
Sodium(mg) 106.0

Grilled Shrimp Lettuce Wraps

I made this great recipe for my best friend who is gluten-free.  I made a mistake when I bought the Tamari soy sauce in the all-natural/gluten-free section of my local supermarket.  I did not read the ingredient label!!  The second ingredient in my purchase was WHOLE WHEAT!!  FYI, check the label.

Regardless of my mistake, this recipe is really tasty!!  It is so light and fresh with the mango salsa.  It’s seems like a lot of work, but this recipe is easy to prepare.

I took this recipe from the Taste of Home website. http://www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps

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SHRIMP:

1/4 cup gluten­ free reduced ­sodium tamari soy sauce

2 tablespoons orange juice

1 1/2 teaspoons sesame oil

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 pound uncooked large shrimp, peeled and deveined

MANGO SALSA:

1/2 medium mango, peeled and chopped

2 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 teaspoon chopped jalapeno pepper

1 to 2 teaspoons minced fresh cilantro

2 tablespoons lime juice

4 large lettuce leaves

Directions

  1. In a large re-sealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long­handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, uncovered, over medium heat or broil 4 inches from the heat for 2-­3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Yield: 2 servings. 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium,  16 g carbohydrate, 2 g fiber, 21 g protein

mangosalsa

Lime Grilled Chicken

This chicken is so easy to throw together.  Perfect for the BBQ.  I love this chicken paired with Santa Fe Salad. I found this recipe in The Best of Bridge – The Best of the Best and more.

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1/2 cup fresh lime juice (2 large limes)
1/4 cup vegetable oil
2 Tbsp honey
1 tsp thyme
1 tsp rosemary
1 garlic clove, crushed
2 whole chicken breasts, skinned, boned and halved

In a bowl combine all ingredients, except chicken, whisking until well blended. Marinate chicken breasts in lime mixture 1-2 hours. Broil or grill approximately 4 minutes per side, until chicken is cooked through. Baste during cooking. Serves 4.

Santa Fe Salad

I love this salad!  It was super good paired with Lime Grilled Chicken.  The next day I had leftovers of both.  I just cut the chicken up into the salad….perfect lunch!

I took this recipe from The Best of Bridge – The Best of The Best and more.

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CILANTRO LIME DRESSING
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste

SALAD
19 oz can black beans (turtle beans), rinsed and drained
1 red bell pepper, diced
12 oz can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced

In medium bowl, whisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning. Serve at room temperature. Serves 6

Tex-Mex Fajitas

I love dinners that you and your guests have to build yourself.  It is fun adding your own flavors to your meal.  I made fresh guacamole, and fresh salsa as a condiment.  I marinated both chicken and flank steak for this recipe so my guests had a choice.  I also sauteed onion slices and red pepper strips.

This recipe was taken from The Best of Bridge – The Best of the Best and more.

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2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved

Fajita Marinade
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas

Toppings
Onion slices, sauteed
Green and red pepper strips, sauteed
Shredded lettuce
Guacamole, sour cream and salsa

1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
SERVES 6

Stir-fried Broccoli and Red Peppers with Peanut Sauce

I found this recipe in The Cook’s Illustrated Cookbook.  I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book!  I am glad I found this recipe though, since I LOVED it!

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I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner.  The sauce calls for 1/8 teaspoon of red pepper flakes.  I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.

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I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!

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I served my stir fry with basmati rice and marinated teriyaki chicken.

SAUCE
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes

VEGETABLES
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger

1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.

Guacamole

It amazes me sometimes at how old my blog is, but yet the recipes I make almost weekly just never end up here.

This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. I use 3 avacodos in my recipe since I take some out for my son, then I mix the rest with diced tomatoes which he doesn’t like.

I add 1/2 tsp of cumin and 1/2 tsp of chili powder.  I use either lemon or lime, whatever I have on-hand.

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Basic Guacamole:
2 Tbs fresh lemon or lime juice
2 medium-sized ripe avocados
1 to 2 medium cloves garlic, minced
1/2 tsp salt (possibly more, to taste)

Optional Augmentations:
1/2 tsp cumin (possibly more, to taste)
1/2 tsp chili powder
Black pepper and cayenne, to taste
Tiny amounts of: minced green or red pepper peeled, seeded, and finely minced cucumber or diced ripe tomatoes
2 to 3 Tbs mayonnaise

1. Place the lemon or lime juice in a medium-sized shallow bowl.
2. Add the avocado (you can just cut it open and spoon it out of it’s skin), and mash with a fork to whatever consistency you like.
3. Stir in remaining ingredients. Cover tightly and chill. NOTE: To help the guacamole retain it’s color, add the avocado pits. Remove them just before serving.

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Chicken Lettuce Wraps

I love the crunchy texture of the chicken with the crispy lettuce. This recipe was taken from The Best of Bridge “The Rest of the Best and More”. I have been making this recipe for years. I always dice chicken breast, but in the pictures posted I used equal parts ground chicken thigh with diced chicken breast.

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SAUCE
3/4 cup hoisin sauce
1/2 tsp rice vinegar
1 tbsp liquid honey
2 tbsp water
1 tbsp fresh lime juice
2 tsp sesame oil
1 large garlic clove, minced
1 tsp freshly grated ginger

WRAPS
2 boneless chicken breasts
1/3 cup grated carrot
2 green onions, diagonally sliced
1 cup dry steam-fried noodles
1/2 cup unsalted peanuts, chopped
1 head iceberg lettuce, separated into whole leaves, core removed

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1. In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 1/4″ (6 mm). In medium bowl, toss chicken, carrots and onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.

TO SERVE: Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.

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Bacon Avocado and Corn Salad

This salad is amazing!! I found it on Twitter. The link to the original recipe posted is at: http://www.pbs.org/parents/kitchenexplorers/2013/04/25/bacon-avocado-and-corn-salad/
I did not use the 4 ears of corn, rather I used 2 (341 ml)cans of peaches and cream corn.  I find the ears of corn in the stores right now are not so great, although come September in Manitoba the corn is awesome.  I will use the ears then.  I also did not add the feta cheese since my husband doesn’t like it.  I love it, but it was not missed without it.  I made my salad ahead of time and put it in the fridge for dinner.  The recipe does say to bring it to room temperature before serving.  I actually really preferred it warm right after I made it.  Next time, I will make ahead the bacon and cook the corn right before serving.

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5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Hass avocado
Coarse salt and freshly ground black pepper to taste

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon onto the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado onto 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

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