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Posts Tagged ‘lime’

Lately, a lot of people have asked me to write them a weekly menu and corresponding grocery list.  Unfortunately, I haven’t had the time to do this (or write the post on my latest dining experiences in Texas, my first post on “beauty,” starring Ella and Ava, or the post I’ve been planning on my favorite market…).  My insane schedule does not line up with my desire for slow living!  I suppose the next best thing is to post what we are eating for dinner tonight…something simple, healthy and supremely delicious for a weeknight dinner. 

As usual, I don’t recall where this recipe came from – as always, I’m sure I have made a few modifications.  The recipe is still scribbled in one of my “food” notebooks, but now the contents reside in my head.  While the ingredient list may seem bizarre or unappealing, do not be deterred.  These flavors and spices come together beautifully for a moist and delicious dish.  I’m sure that the recipe is to serve four, but I still make all of the extra sauce and topping for two.  I love EXTRA flavor! 

When I’m preparing this for two, I split one chicken breast between us and bake in a loaf pan; this way all of the juices don’t disappear.  I’m sure this would be very tasty served over couscous or quinoa, but I just pair it with some roasted carrots.  I have served this many times for guests in my home; it is a hit every time. 

garlic lime chicken and olives

  • 1 lb boneless chicken breast halves (or less if you’re like me and split one chicken breast for two – skinny AND economical)
  • 1 large onion, chopped
  • 2 to 3 cloves of garlic, chopped
  • fresh juice of one lime
  • 1 tbsp of molasses (not black strap – don’t skip this step – so tasty!)
  • 2 tsp worsteshire sauce
  • 1/2 tsp of cumin (or more if you really love this flavor)
  • 1 heaping tsp of dried oregano
  • kosher salt and black pepper, to taste (at least 1/2 tsp of each)
  • 1/2 cup of sliced, pitted black olives (I alternate between kalamata and plain black olives)
  1. coat a roasting pan or baking dish (or loaf pan for a small group) with oil or cooking spray
  2. combine all ingredients, except for olives in a bowl
  3. stir and add chicken
  4. pour the olives over and around chicken
  5. roast at 400 degrees for 30 to 35 minutes

roasted carrots

  • carrots, peeled and cut into 2 inch chunks (amount of carrots depending on how many people you’re serving)
  • extra virgin olive oil
  • kosher salt and black pepper
  • thyme or rosemary (dried or fresh)
  • red wine vinegar or balsamic vinegar
  1. add your carrots to a baking dish and toss with a generous amount of olive oil, a few splashes of vinegar, and a generous sprinkle of herbs, salt and pepper
  2. roast, tightly covered in foil at 400 degrees for 25 minutes
  3. remove the foil and roast for 10 minutes more

note: I use balsamic vinegar paired with rosemary and red wine vinegar paired with thyme

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Wow.  I have been traveling so it has been a while since I have posted.  Thanks to all who have continued to visit the blog!  I have so many things that I would like to share in depth, but in the spirit of something delicious on a busy evening, I will post a very tasty meal that I prepare frequently at home.  The avocados are ripe and beautiful right now at the market.  My grandma and grandpa had an ancient avocado tree in their backyard in California.  It was so lovely to walk outside and pluck beautiful fruit right from the tree. 

My pretend Mexican dinner is so simple that it seems almost silly to share it, but I know how many of you avoid the kitchen.  🙂  No excuses with this one.  This recipe is very light and healthy; the flavors are assertive and delicious.  All recipes below serve 2.

Please fix this for dinner and let me know what you think!

spicy chicken with cool avocado

  • chicken breast cut in half – each half pounded to a little less than an inch thick
  • some chili powder
  • some cayenne pepper (less if you don’t like heat)
  • kosher salt
  • ½ a red onion, diced
  • lime
  • avocado, diced
  • canola oil, for pan
  1. dice the red onion and mix it with the lime juice in a little bowl – set aside
  2. rub your chicken generously with a mixture of chili powder, cayenne pepper (use depending on heat preference) and some salt
  3. heat some canola or olive oil over medium head, and cook the chicken 3-4 minutes per side until done
  4. while chicken is cooking, dice the avocado and mix it into the onion and lime mix
  5. top chicken with the lime, onions and avocado – SO GOOD

black beans 

  • one can of black beans, rinsed (organic preferred)
  • a couple of garlic cloves, chopped
  • a pinch of chili powder
  • kosher salt and ground pepper
  • lime
  • green onion (if you have it)
  • about ½ cup of water
  • canola or olive oil for the pan
  1. heat some oil over medium in a small saucepan, and add the white portion of the green onion and the garlic, cooking for about 45 seconds to a minute 
  2. add the beans and stir, adding salt, pepper and a pinch of chili powder
  3. turn heat up to medium high and add a little bit of water
  4. continue to add water and stir occasionally for about 5 minutes, or until beans begin to take on a somewhat “refried” look, adding water as needed so that beans don’t burn
  5. give a generous squeeze of lime and serve

corn, elotes locos style

 

This corn is my white girl, at home interpretation of Mexican street food that I used to frequently eat in Dallas.  In Texas they call it “elotes locos,” or “crazy corn.”  Traditionally, corn is cut off of the cob and into a cup, topped with a mayonnaise/sour cream mixture, lime juice, hot sauce, and cheese (dry and crumbly – maybe cotija).  Don’t knock it until you’ve tried it.  It is OUTSTANDING.  In California, the tradition is similar, with the corn eaten on the cob, slathered with mayonnaise, hot sauce, cheese and lime.  I prefer it in the cup, as you can mix all of the creamy flavors together. 

 

While I may be missing some authenticity here, I can mimic the flavors somewhat with the staples I keep at home. 

  • frozen corn or fresh cut off the cob (or canned, if you must)
  • heaping tablespoon of mayonnaise, depending on the amount of corn (no dressing style mayo!)
  • a tsp or so of chili powder
  • lime
  • kosher salt and ground pepper
  • a dash of hot sauce (I prefer Sriracha)
  • optional: a light sprinkle of cotija cheese if you have it, or, dare I say it (!!??), canned parmesan
  1. heat corn in a little saucepan with a tiny bit of water over medium high
  2. once it is cooked through (after about 5 minutes), stir in mayo, lime, chili powder, a squirt of hot sauce, salt and pepper and mix together
  3. top with a little cheese 

 

 

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