Limes

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Lime-Grilled Chicken with Black Bean Sauce

January 2, 2011 in Entree's, Poultry by Jim E | No comments

This recipe is always a big hit for a large crowd.  Easy to make and serve.   If you have having people over, this will please everyone!

Ingredients

Chicken:

  • 6 boneless, skinless chicken breasts
  • 4 1/2 T fresh lime juice
  • 3 T vegetable oil
  • 1/4 t cayenne pepper
  • 6 medium cloves garlic, crushed

Black Bean Sauce:

  • 1 cup canned black beans, drained
  • 1/2 cup unsweetened orange juice
  • 2 T balsamic vinegar
  • 1/4 t salt
  • 1/8 t black pepper
  • 2 medium cloves garlic, crushed

(Note: I usually double the black bean sauce because it's so popular)

Topping:

  • 3 cups water
  • 1/2 cup red bell pepper, chopped
  • 1 purple onion, coarsely chopped
  • chopped fresh cilantro for garnish

 

Method

For Chicken:

Wash and dry chicken and place in ziplock bag. Combine next 4 ingredients in small bowl and blend thoroughly. Pour over chicken and marinate 8 hours or overnight. Grill chicken over moderate heat until no longer pink inside, basting with marinade.

For Black Bean Sauce:

Combine all ingredients in food processor and process until smooth. Place in small saucepan and cook over moderate heat to thoroughly combine flavors (at least 30 minutes). (Can be made 1 day ahead, refrigerate, and reheat prior to serving.)

For Topping:

Bring water to boil in medium saucepan. Add red pepper and onions and blanche 30 seconds. Drain and immediately plunge into ice water to stop cooking process. Set aside. (Can be made 1 day ahead and refrigerated. Bring to room temperature or gently reheat before serving.)

Serves 6

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Guacamole

November 27, 2010 in Appetizers, Condiment, Extra's, Vegetarian by misterdelicious | 2 comments

Delicious and fresh Guacamole recipe.  Very easy and ALWAYS a hit.  Serve with some chips, or add it to a sandwich for a tasty twist.

Ingredients

  • 4-6 ripe Avocados, diced chunky
  • 1 medium Red Onion, diced small
  • 1-2 medium Tomatoes, de-seeded and diced small
  • 1 Bunch of Fresh Cilantro, Chopped fine
  • 1 head of Roasted Garlic
  • 1 lime, juiced
  • Crushed Red Pepper, optional
  • Salt and Pepper to taste

Assembly

  1. Start by roasting the garlic in the oven.
  2. Dice the Red Onion, Tomatoes and Cilantro and place in the serving bowl.   Add the Lime juice and stir a little. Add crushed red pepper, if you want.
  3. Add the avocados and roasted garlic to the bowl. Mix until you get the consistency you want.  Salt and pepper to taste.
  4. Lime juice is very important because it will stop the avocado from oxidizing and turning brown.  Once made, it'll keep in the fridge for a day or two if you plastic wrap it leaving no air between the wrap and the guacamole.

 

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Mango Relish-Salad OR Man Go and Eat This Salad!

May 3, 2009 in Salad, Vegetarian by Moogie | No comments

Ingredients

 

  • 2 firm/ripe mangos, peeled and chopped
  • 2 tomatoes, firm/ripe, chopped
  • 1 firm/ripe avocado, peeled and chopped
  • 1/2 vidalia (sweet) onion, chopped
  • 1 plum firm/ripe, diced
  • 1/2 red bell pepper, diced
  • 1 stalk cerely, diced
  • 1 bunch cilantro, washed, dried, chopped
  • fresh ground pepper - to taste
  • fresh ground salt - to taste
  • 1/2 tsp Mrs. Dash original seasoning
  • 2 limes, juiced
  • 1 splash seasoned rice vinegar

Directions:

 

Prepare the fruit & vegetables.  Place in a bowl.  Sprinkle the salt, pepper & Mrs. Dash over the mixure.  Pour the lime juice & spash of seasonsed rice vinegar over all.  Mix everything together gently with a soft spatula to avoid bruising the fruit.

This has a lot of flavor but is not picante.  You could spice this up a bit by adding a diced jalapeno or adding a dash or so of hot sauce.

We ate this as a side dish with roasted pork tenderloin.

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Cranberry Margarita's

September 5, 2008 in Drinkology, Extra's by misterdelicious | No comments

These margaritas are a surefire hit.   Loaded with good cranberry juice, these will get any party started.  This recipe is really for about 1-2 drinks.  I like to make a lot and put it into a big pitcher to serve when needed from the fridge.

Ingredients

  • 2 parts good tequila
  • 1 part fresh lime juice
  • 1 part orange liquor(triple sec, grand marnier)
  • 1 part 100% cranberry juice(do not use cocktails)
  • 1/2 part simple syrup
  • lime wedge for garnish
  • lots of ice

Combine ingredients in a shaker with ice and shake.  Serve with or without ice and a lime garnish

NOTE:  Do NOT use cocktail mixture for the cranberry juice.  Use only those that say 100% cranberry juice.  If the ingredients has corn syrup and you use it, you will be sorry.

NOTE:  When making the simple syrup I recommend adding lime zest to it so that it enhances it's flavor.  Just make sure to strain it before using.

NOTE:  The more simple syrup you add the sweeter it will be.  My advice is to test it out with a little and if you need more add more to your liking.

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Joan's Salsa so Good

September 2, 2008 in Condiment, Extra's by Moogie | No comments

Ingredients

 

1 16oz. can

1 16oz. can

1 lime

1 med

1 lge bunch

Diced Tomatoes w/Zesty Jalapenos

Medium chunky salsa

Juice from one lime

Red Onion, diced

Cilantro, washed, dried & diced

Instructions

 

  1. Just combine all the ingredients and enjoy!

  2. Keep refrigerated.

  3. Worth the effort because the extra ingredients make it is so much better than plain salsa out of the jar.

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Terry’s Southwestern Lime Chicken with Ancho Chili Sauce

September 1, 2008 in Entree's, Poultry by Moogie | No comments

From Terry – Delicious but Ancho Chili Sauce is spicy

Ingredients

 

8

8 slices

chicken breast halves, boneless, skinless

cheese, Monterey Jack (optional)

Marinade for Chicken

 

½ cup

6 Tbsp

¼ cup

2 Tbsp

2 Tbsp

1 Tbsp

1 Tbsp

1 ½ tsp

½ tsp

lime juice, fresh

soy sauce

vegetable oil

sugar, granulated

oregano, fresh, chopped or 2 tsp dried

rosemary, fresh, chopped or 1 tsp dried

1 Tbsp. minced garlic

1 1/2 tsp chili powder

1/2 tsp cayenne pepper

Ancho Chile Sauce

 

3 whole dry

 

1 cup or so

2 Tbsp

½ cup

2 Tbsp

1 Tbsp

1 tsp

½ tsp

 

ancho chilies, stemmed, seeded, & torn to bits

boiling water to cover

lime juice, fresh

mayonnaise

sugar, brown

oregano, fresh, chopped OR 1 tsp dried

rosemary, fresh, chopped OR 1/2 tsp dried

cumin, ground

salt & pepper to taste

Instructions

 

  1. Prepare the marinade and pour over chicken in either a flat pyrex dish or in a ziplock bag. Let sit in marinade overnight.

  2. Place the dried chilies in a bowl and pour over enough boiling water just to cover. Let sit for 30 minutes.

  3. Drain the chilies, reserving about 1/2 cup of the liquid for pureeing.

  4. Puree the chilies, 3 Tbsp of the soaking liquid & the lime juice until smooth. Add more of the liquid if too stiff.

  5. Whisk mayo, brown sugar, oregano, rosemary & cumin together in a small bowl. **Add the pureed chilies.

  6. Add salt & pepper to taste

  7. Cover and refrigerate, but try to serve at room temperature. This sauce can be made up to 3 days ahead.

  8. Grill or broil the chicken.

  9. Place a slice of jack cheese over each slice, letting it melt

  10. Serve w/the Ancho Chili Sauce on the side

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