Cool, tart, and refreshing homemade sorbet made with fresh kiwi and lime juice.
K is for kiwi, as in this Kiwi Lime Sorbet.
K is for kiwi, as in this Kiwi Lime Sorbet.
Showing posts with label Lime. Show all posts
Cebollas Encurtidas is a popular garnish for tacos and tortas (sandwiches) made with sweet red onion, tart lime juice, and spicy serrano chiles.
C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.
C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.
Raise your glass to celebrate National Margarita Day with this tropical Coconut Lime Margarita.
I know I'm not the first blogger to point out that some foods and beverages bring certain tunes to mind. Like anytime I make something piña colada flavored, "The Escape Song" pops into my head... "Do you like piña coladas? And getting caught in the rain?" Or when I add red wine to anything, UB40's "Red, Red Wine" immediately comes to mind. Same thing happens every time I whip up these Margaritas de Coco (coconut margaritas). I add the tequila, orange liqueur, and shredded coconut to the blender, then when it comes time to squeeze in the fresh lime juice I can't help but sing, "You put the lime in the coconut, and drink 'em both up..."
I know I'm not the first blogger to point out that some foods and beverages bring certain tunes to mind. Like anytime I make something piña colada flavored, "The Escape Song" pops into my head... "Do you like piña coladas? And getting caught in the rain?" Or when I add red wine to anything, UB40's "Red, Red Wine" immediately comes to mind. Same thing happens every time I whip up these Margaritas de Coco (coconut margaritas). I add the tequila, orange liqueur, and shredded coconut to the blender, then when it comes time to squeeze in the fresh lime juice I can't help but sing, "You put the lime in the coconut, and drink 'em both up..."
Creamy, dreamy Key Lime Pie Paletas are a deliciously sweet and tart summer treat!
This week mi amiga Lola (from Lola's Cocina) is celebrating #PaletaWeek and has invited some of her favorite bloggers (myself included) and Instagrammers to join her in this sweet celebration. Always one looking for any reason to celebrate, I gladly accepted her invitation. Be sure to check out Lola's list of all the mouthwatering paleta recipes being shared this week.
This week mi amiga Lola (from Lola's Cocina) is celebrating #PaletaWeek and has invited some of her favorite bloggers (myself included) and Instagrammers to join her in this sweet celebration. Always one looking for any reason to celebrate, I gladly accepted her invitation. Be sure to check out Lola's list of all the mouthwatering paleta recipes being shared this week.
Salpicón de Pollo is a refreshing Mexican chicken salad seasoned with cilantro, serrano chiles, lime juice, onion, tomato, and avocado.
Salpicón is a classic Mexican salad traditionally made with shredded beef, but it can also be made with pork, fish, shrimp, and chicken. All versions are absolutely delicious, but my favorite is this one made with shredded chicken breast. The fresh lime juice and olive oil combined with the onion, tomato, cilantro and serrano chiles makes for a simple yet slightly tangy dressing. Chicken Salpicón is perfect for hot summer days because it's light, refreshing and super easy to make.
Salpicón is a classic Mexican salad traditionally made with shredded beef, but it can also be made with pork, fish, shrimp, and chicken. All versions are absolutely delicious, but my favorite is this one made with shredded chicken breast. The fresh lime juice and olive oil combined with the onion, tomato, cilantro and serrano chiles makes for a simple yet slightly tangy dressing. Chicken Salpicón is perfect for hot summer days because it's light, refreshing and super easy to make.
Bite-size pieces of apples and oranges in a cinnamon infused sangria made with red wine, whiskey, and orange liqueur.
Because I hope we'll all have plenty of reasons to celebrate throughout the year the first recipe I'm sharing in 2016 is my favorite Red Wine Sangria. This fruity sangria has a little bit of everything like fresh apples and oranges, cinnamon, apple juice, orange juice, a splash of lime juice, red wine (of course!), whiskey, and orange liqueur. It packs quite a punch, especially if you forget to add the club soda. (I may or may not be speaking from experience.) For this particular sangria I used whiskey, but you can also use tequila, rum, brandy or vodka. All of which make for a delicious sangria. This is my go-to cocktail to make for family get-togethers because it's super easy to make and it's a definite crowd pleaser.
Because I hope we'll all have plenty of reasons to celebrate throughout the year the first recipe I'm sharing in 2016 is my favorite Red Wine Sangria. This fruity sangria has a little bit of everything like fresh apples and oranges, cinnamon, apple juice, orange juice, a splash of lime juice, red wine (of course!), whiskey, and orange liqueur. It packs quite a punch, especially if you forget to add the club soda. (I may or may not be speaking from experience.) For this particular sangria I used whiskey, but you can also use tequila, rum, brandy or vodka. All of which make for a delicious sangria. This is my go-to cocktail to make for family get-togethers because it's super easy to make and it's a definite crowd pleaser.
Cinnamon and dried hibiscus flowers add a merry and bright twist to the classic hot toddy for a delicious holiday treat.
A very merry December to all! With the holiday season in full swing, I only had one thing in mind while choosing a recipe for The Secret Recipe Club... Something festive for the holidays! My assignment this month is A Fit and Spicy Life written by Mellissa whose tagline perfectly sums up her blog, "A lot of cooking, a little wine, and workouts to keep it all inline." Full of health-conscious recipes like Ramen Noodle Salad, Ginger Carrot Soup, and her Spinach, Mushroom & Onion Mini-Frittatas, you'll also find fitness tips and wine recommendations on her weekly Wine Wednesday series.
A very merry December to all! With the holiday season in full swing, I only had one thing in mind while choosing a recipe for The Secret Recipe Club... Something festive for the holidays! My assignment this month is A Fit and Spicy Life written by Mellissa whose tagline perfectly sums up her blog, "A lot of cooking, a little wine, and workouts to keep it all inline." Full of health-conscious recipes like Ramen Noodle Salad, Ginger Carrot Soup, and her Spinach, Mushroom & Onion Mini-Frittatas, you'll also find fitness tips and wine recommendations on her weekly Wine Wednesday series.
Wednesday was the first day of Cuaresma (Lent), so you know what that means, right? Meat-Free Fridays are back! Every Friday from now until Good Friday (April 3rd) I'll be sharing a new meat-free recipe. I'll try my best to include pasta and veggie-based dishes, along with seafood dishes.
For our first Meat-Free Friday of 2015, I'm sharing this easy Baked Garlic Lime Tilapia: moist and tender baked tilapia in a simple mayonnaise sauce flavored with garlic and lime. This recipe is one of the first seafood dishes I made for Hubby when we were newlyweds, and it's been a family favorite ever since.
For our first Meat-Free Friday of 2015, I'm sharing this easy Baked Garlic Lime Tilapia: moist and tender baked tilapia in a simple mayonnaise sauce flavored with garlic and lime. This recipe is one of the first seafood dishes I made for Hubby when we were newlyweds, and it's been a family favorite ever since.
Refreshing agua fresca made with freshly squeezed orange and lime juice, and sweetened with honey.
I think of a more delicious way to combat cold and flu season than with this refreshing Agua de Naranja. And it's a great way to take advantage of the abundance of oranges that are in season right now.
I think of a more delicious way to combat cold and flu season than with this refreshing Agua de Naranja. And it's a great way to take advantage of the abundance of oranges that are in season right now.
About a month ago one of my sisters-in-law brought me a bag of frozen salmon fillets on one of her visits from the city. I was beyond ecstatic to receive the frozen salmon, because up until that moment it had been some 14+ years since I last ate and/or cooked salmon. Back then Hubby and I weren't big on seafood, and salmon was something we only ate on special occasions like Valentine's Day, our wedding anniversary, or when Hubby got a raise at work. But for the life of me I couldn't remember what my go-to salmon recipe was oh so many years ago. As excited as I was to finally be able to introduce my kiddies to salmon, I decided to leave the salmon in the freezer until I could find a salmon recipe that Hubby, the kiddies, and my suegro (father-in-law) would love.
But when it came time to choose a recipe for this month's installment of The Secret Recipe Club, I didn't have anything specific in mind. My blog assignment this month was bcmom's kitchen, a food blog full of quick, easy, delicious recipes. Anna (aka always bcmom) also has a personal blog by the same name where she writes about her two grown kids, her grandson, and her hubby of 28 years. Some of Anna's recipe that caught my eye were her Oatmeal Bread, Soft Raisin Cookies, and Pineapple Coconut Rum French Toast. But what really won me over was her recipe for Chile Lime Salmon Tacos. We all love tacos, the seasoning is similar to my recipe for Pollo a la Plancha (grilled chicken), and it was just the recipe I was looking for to use the salmon my sister-in-law gave me.
We were not disappointed. Just as Anna promises on her bcmom's kitchen blog, the recipe was easy to prepare and absolutely delectable. The salmon was flaky and perfectly seasoned. And the fresh lime juice and the creamy white sauce made with Mexican crema and Valentina hot sauce were the perfect way to finish off the tacos. I know I will be making these again soon, even if I have to personally drive out to the city to buy the frozen salmon.
But when it came time to choose a recipe for this month's installment of The Secret Recipe Club, I didn't have anything specific in mind. My blog assignment this month was bcmom's kitchen, a food blog full of quick, easy, delicious recipes. Anna (aka always bcmom) also has a personal blog by the same name where she writes about her two grown kids, her grandson, and her hubby of 28 years. Some of Anna's recipe that caught my eye were her Oatmeal Bread, Soft Raisin Cookies, and Pineapple Coconut Rum French Toast. But what really won me over was her recipe for Chile Lime Salmon Tacos. We all love tacos, the seasoning is similar to my recipe for Pollo a la Plancha (grilled chicken), and it was just the recipe I was looking for to use the salmon my sister-in-law gave me.
We were not disappointed. Just as Anna promises on her bcmom's kitchen blog, the recipe was easy to prepare and absolutely delectable. The salmon was flaky and perfectly seasoned. And the fresh lime juice and the creamy white sauce made with Mexican crema and Valentina hot sauce were the perfect way to finish off the tacos. I know I will be making these again soon, even if I have to personally drive out to the city to buy the frozen salmon.
I know it's been a couple of months since I last baked with my friends from The Cake Slice Bakers, let's just say work & life took precedence, but the important thing is that I'm back this month with our latest cake. And oh what a delicious cake it was!
This month's cake selection from the Great Cakes cookbook by Carole Walter was Lemon Velvet Squares, but since lemons aren't easy to come by in my small town, I turned these into Lime Velvet Squares. I really don't know what kind of cake I was expecting, but the end result was way better than I could have hoped for. It was velvety smooth, buttery, and mildly citrusy without being too tart. Within minutes of removing this cake from the oven, it completely disappeared. I take that as a very good sign and will be adding this cake to our regular dessert rotation.
This would be great spring/summer dessert served with whipped cream and sliced strawberries.
This month's cake selection from the Great Cakes cookbook by Carole Walter was Lemon Velvet Squares, but since lemons aren't easy to come by in my small town, I turned these into Lime Velvet Squares. I really don't know what kind of cake I was expecting, but the end result was way better than I could have hoped for. It was velvety smooth, buttery, and mildly citrusy without being too tart. Within minutes of removing this cake from the oven, it completely disappeared. I take that as a very good sign and will be adding this cake to our regular dessert rotation.
This would be great spring/summer dessert served with whipped cream and sliced strawberries.
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