Tag Archives: lime

Packet Grilled Sweet Potatoes

I’m always on the lookout for good sweet potato recipes. I am trying to find new and different flavor combinations. I was really excited when I found this Bobby Flay recipe on the Food Network website for sweet potatoes grilled with lime and cilantro. Grilled Cilantro Sweet Potato Packets

These sweet potatoes have a really nice flavor. Not too hot. They were a hit at our barbeque. I was too lazy to do all the steps of pre microwaving, so I threw everything in a foil packet. (Actually, 2 foil packets.)

Packet Grilled Sweet Potatoes
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 2 pounds sweet potatoes
  • ½ cup cooking oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon cayenne pepper
  • grated rind from 1 lime
  • ½ cup chopped fresh cilantro
Instructions
  1. Thinly slice potatoes. Divide them between 2 sheets of heavy duty foil, which has been sprayed with non-stick cooking spray.
  2. Combine oil, salt, and pepper. Divide over potatoes. Fold foil into packets.
  3. Cook packets over medium grill approximately 30 minutes, turning at least once. Potatoes should be soft.
  4. Remove potatoes from foil. Top with lime rind and cilantro, toss to combine.

 

 

Would Dad Have Liked Them?

Garlic and Lime PotatoesToday would have been my Dad’s 94th birthday. He was definitely a meat and potatoes man. I’m still struggling with all those limes, so I decided to try combining potatoes and lime juice and see what happened. They turned out good! I think Dad would have liked them.

Garlic and Lime Roasted Potatoes
Recipe type: Side
Prep time: 
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Serves: 4
 
Ingredients
  • 1½ pounds thin skinned potatoes
  • 2 cloves garlic
  • ¼ cup olive oil
  • Juice of 1 lime
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine potatoes, garlic, and oil. Place in roasting pan and roast for 15 minutes.
  3. Squeeze lime juice over potatoes. Return to the oven and roast until potatoes are brown, about 20-25 minutes longer.

Would you have thought potatoes and lime would go together?

Happy eating!

Ruth

Lime and Thyme Chicken

Lime and Thyme ChickenA whole pound of limes? Getting that many limes all at once was a bit anxiety provoking for me. In fact, this is a rare week; as I don’t have a plan for all of them yet. I decided to use one of them for a quick and easy baked chicken. This is a quick weeknight dinner, but also could be a simple main dish for a causal dinner party.

Lime and Thyme Chicken
Recipe type: Main
Prep time: 
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Serves: 2
 
Ingredients
  • 2 chicken breasts
  • 1 lime, juice and about ½ teaspoon zest
  • ¼ teaspoon dried thyme
Instructions
  1. Preheat oven to 425 degrees. Spray baking pan with non stick cooking spray.
  2. Place chicken breasts in pan. Juice lime over chicken breasts. Sprinkle with lime zest and thyme.
  3. Bake for 30 minutes, until cooked through.

This recipe can be easily scaled to serve as many people as you would like.

Happy eating!

Ruth

Beets and Greens with Cheese and Pomegranate

beets ad greens with cheese and pomegranateWe got pomegranates in our box this week, a fruit I would NEVER have bought. That is the beauty of the CSA box-getting us to try produce we wouldn’t have otherwise considered. I was looking for something to do with the beet greens, and came across this recipe from yummly.com for Swiss chard, and thought I would just substitute the beet greens. Since I was substituting, I decided to use some of the pomegranate seeds instead of the raisins. I served this with pork chops, and my guests really liked it! I hope you will, too.

Beets and Greens with Cheese and Pomegranate
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients
  • 4 medium beets with green tops
  • 2 tablespoons olive oil
  • ½ onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon green chile
  • 1-14 ounce can diced tomatoes, drained
  • seeds from half a pomegranate, cleaned
  • juice of 1 lime
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pine nuts
Instructions
  1. Wrap beets individually in foil. Roast at 400 degrees until tender, about 45-60 minutes. Allow to cool. Peel beets, then cut into ½ inch cubes. (This can be done ahead of time.)
  2. Separate beet green leaves from the stems. Chop the leaves into 1 inch pieces. Slice the stalks into thin slices.
  3. Bring a pot of water to a boil. Cook chopped leaves in water for 1 minute. Drain and reserve.
  4. Heat oil in large skillet over medium heat. And sliced stems and saute until they start to soften, about 5 minutes. Add onion and garlic, saute 3 minutes more.
  5. Add chile, drained tomatoes, and pomegranate seeds. Reduce heat and simmer until vegetables are soft, about 15 minutes.
  6. Add cooked beet greens, stir and heat through. Remove from heat. Add lime juice, stir.
  7. Transfer to serving dish, sprinkle with feta and pine nuts.

Happy eating!

Ruth

Thai Pepper Fried Rice

Thai pepper fried riceOur niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.

Thai Pepper Fried Rice
Recipe type: Main
Prep time: 
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Serves: 4
 
Ingredients
  • 4 tablespoons canola oil
  • 2 cloves garlic, chopped
  • ½ cup chopped onion
  • 3 red thai peppers, chopped
  • 1 small bunch baby bok choy, thinly sliced
  • 2 cups cooked brown rice
  • 2 eggs, beaten
  • 1 cup cooked chicken breast
  • ½ cup chopped tomatoes
  • ¼ cup low sodium soy sauce
  • juice of 1 lime
  • 1-2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oil in wok or large, deep skillet. Stir fry onion, garlic, and pepper for 2 minutes.
  2. Add bok choy to pan and continue to fry until bok choy is wilted.
  3. Add rice, stir fry 3 minutes.
  4. Pour eggs over. Continue to stir fry until eggs begin to cook. (This does not take more than a minute or two.)
  5. Add chicken and tomatoes. Fry 2 more minutes.
  6. Combine soy sauce and lime juice. Pour over rice mixture and fry 1 more minute. Remove from heat. Top with cilantro.

If you have cooked chicken already on hand, this is a quick work night meal.

Happy eating!

Ruth