Posts Tagged ‘lime juice’

Blood Orange Margarita Jello Shots

You don’t have to be in college to enjoy these jello shots. Prepare them inside of the rinds of blood oranges to impress guests at your next party.

National Margarita Day

Happy National Margarita Day! I’ve teamed up with a fun group of bloggers to celebrate this boozy holiday with an assortment of margaritas and margarita-inspired food items. We’ve got you covered no matter what way you like to get your margarita fix. I contributed a grown-up version of jello shots because they arn’t just for college kids anymore. These are made with fresh blood orange juice and gelatin, not a boxed mix, and then allowed to set inside the rinds of the blood oranges themselves. Once solidified you can slice them up just like and orange!

Blood Orange Maragita Jello Shots 2
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Hurricane Cupcakes

Turn your hurricane cocktail into a sweet treat with these hurricane cupcakes! Tastes just like a tropical storm without all the destruction.

Hurricane Cupcakes 1

I know we just spent the weekend being romantic but now it’s time to get boozy because it’s Mardi Gras! How about some rum infused cupcakes? Rum in the batter, rum soaked into the baked cupcakes, and then rum in the frosting. These cupcakes were inspired by the hurricane cocktail which is made of passion fruit juice, orange juice, lime juice, grenadine, and rum. You will find all of those flavors in these cupcakes however I could not find straight passion fruit juice and instead went with a mango-passion fruit blend. Oddly enough Bob did not enjoy these cupcakes at all, which upset me at first until he explained that he said it tasted like a fruity girly drink. Mission accomplished!

Hurricane Cupcakes 2

One year ago: Goat Cheese, Spinach & Tomato Quiche

Three years ago: Crispy Parmesan Green Beans

Four years ago: Feta & Broccoli Pizza
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Skirt Steak with Kale Chimichurri Sauce

Seasoned skirt streak topped with a kale chimichurri sauce. So much flavor and easy to make!

Skirt Steak with Kale Chimichurri Sauce 2x

Told you I’ve been making a lot of recipes with kale and arugula lately. I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri. There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches and burgers. I want to try it in an omlet next. It’s my new favorite condiment!

Skirt Steak with Kale Chimichurri Sauce 3x

One year ago: Eggplant Manicotti with Creamy Pesto Filling
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Guest Post: Corn Salsa by Little Bitty Bakes

Twas the night before my defense, when all through the house, a creature was stirring, and it was me freaking out! Yes, tomorrow I defend 6.5 years of graduate work in order to acquire my PhD. You could say that I am slightly anxious over the whole thing. I was calm for a couple days last week once I finished writing and finalized my presentation slides, but now it’s really about to happen. Thank goodness Liz agreed to guest post for me today (who by the way is yet another food blogger in graduate school).

Liz of Little Bitty Bakes likes to use Greek yogurt in many unique ways and has more than once inspired me in my own Greek yogurt adventures. Heck, she’s used it in her bacon wrapped dates with mustard-greek yogurt filling, and even made CHOreos. Speaking of Oreos, can we please discuss her Oreo cake batter bars? I could easily eat the entire pan without a drop of guilt today. She also likes to play with granola and granola bar recipes. Most recently I’ve had my eyes on the salted caramel pretzel granola. IDK why but I have had a huge craving for pretzels.

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Hello Spiffy Cookie readers!  I’m Liz from Little Bitty Bakes filling in for Erin for the day.  I’ve been a reader of Erin’s blog for quite awhile now — I think we’ve done our fair share of bonding over cookies and all-things-upstate NY over the years. :)  As a doctoral student myself, I don’t envy Erin right now as she preparers to defend her dissertation.  Erin, you’ll guest post for me when I’m suffering dissertation woes, right? ;)

Anyway, on to this post!  Even though most recipes on my blog are baking/sweets related, I actually enjoy making savory dishes just as much, so I thought I’d share this corn salsa recipe with you today!

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Let’s talk salsa.  My sister recently asked me to brainstorm a corn salsa recipe for her, and my mind immediately went to Chipotle-land.  Is there anyone out there who doesn’t love Chipotle’s corn salsa?!  I don’t even know how that’d be possible.  Anyway, with corn salsa on the brain, I set out to make one that was even better than Chipotle’s.  Big ambitions, I know.

Besides chopping up the assorted ingredients, this salsa recipe is so easy to assemble.  I made a big batch and brought most of it to a tailgate, but saved myself a little bit for a single serving snack of chips and salsa.  How’s that for a single serving Sunday, huh Erin? ;)

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In addition to the corn, the salsa is loaded with lots of fresh, flavorful ingredients… poblano pepper, red onion, cilantro, lime, and the secret ingredient: roasted red peppers!  The red peppers lend a smoky flavor to the salsa, which I believe is what puts this corn salsa on top of Chipotle’s. :)

Try out the recipe and let me know how you like it!  Thanks again for the opportunity to guest post, Erin!

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Ground Turkey Sloppy Joes with Hoisin and Cilantro

I don’t go out to eat often, but when I do I rarely leave with leftovers. And what I mean by this is that I either inhale it all or I get a box to go and somehow end up leaving it on the table, much to my dismay later on. This problem of mine is particularly annoying when I purposely ordered enough food to cover two meals. I have to make a conscious effort to hold onto my to-go box when getting ready to leave or else it’ll never make it. One time I remembered right as I was walking out the restaurant door, but it was already too late. The waiting staff was just too fast and efficient for me :-(.

The best thing about cooking and eating at home? All my leftovers stay with me. In fact, most of the time when I make recipes that serve multiple people, I portion out the serving I’m going to eat and then divide the rest amongst lunch-box-sized containers for lunch that week. This makes me particularly happy when I get to enjoy awesome things such as these sloppy joes more than once.

Sloppy Joes don’t have to come from a can. And they also don’t always have to be made with the same traditional seasonings either. When I saw this recipe using hoisin sauce I had to make it. And I am glad I did because it totally beats any canned sloppy joe sauce any day.

Ground Turkey Sloppy Joes

One year ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans
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Rainbow Guacamole Deviled Eggs

Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.

In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.

Rainbow Guacamole Deviled Eggs

Two years ago: Baked Funfetti Doughnuts
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Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

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I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.

This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).

And the best part about these burgers? They are really stinking delicious.

Chicken-Quinoa Burgers

One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Two years ago: Spicy Cheetos Crusted Chicken
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Chili-Lime Roasted Butternut Salad

Get out your grocery list because you need to make this tonight. Yes, I am ordering you to make a salad which is strangely out of character. As you may have noticed I do not eat many salads, but this is the best salad I’ve ever had. EVER. To the point where I would pick this salad over pizza. This is monumental, folks and I am already putting butternut squash back on my grocery list to make this again.

The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!

Chili-Lime Roasted butternut Salad

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Spicy Basil Chicken

I picked up Brady from the vet yesterday and was none too pleased to be stuffed back into his cat carrier, but upon his release back home he was happy as a clam! I was sent home with two weeks worth of antibiotics and hopefully it will be smooth sailing after that. Definitely do not like that I will be leaving town again soon, but he will have a good cat-sitter who has been given advanced approval to take him to the vet at the first sign of any new flare-ups. But for now, hooray happy kitty! Totally enjoyed reading on the couch with him snuggled up next to me again last night.

Now that all is well let’s talk about dinner. I am guilty of being subscribed to several cooking magazines, yet rarely do I cook from them. I will fold over pages and drool over everything in sight but for some reason I easily forget even the most tantalizing images. I have this problem with many of the amazing cookbooks I own as well. Although while we are at it, I probably only ever make a fraction of the number of recipes I bookmark online. Alas.

Thankfully for me, I managed to make this stir-fry from a recent issue of Cooking Light. This meal satisfies the taste buds with all the great flavors going on. A spicy basil sauce coats the chicken which is served with sautéed snow peas and peppers and brown rice with sesame seeds. But if you are looking to cut back on time, you can use instant brown rice and some steamed vegetables instead. The chicken holds the spotlight anyway.

One year ago: Buttermilk Ranch Mac & Cheese
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Chicken Pad Thai

You’re not sick of peanut butter yet are you? There has been quite a lovely string of peanut butter recipes posted on here and surprisingly it wasn’t all my doing! I have my absolutely fabulous guest posters to thank for pumping up the peanut butter level. Did you enjoy having them around as much as I did? I hope that you found a few more food bloggers to follow if you weren’t already. Thanks again Shannon, Tara and Sharana – you were all fabulous!

But in case you are a bit tired of the completely unintentional peanut butter binge (I promise it was totally not on purpose – which makes it that much more wonderful) I will first think you are totally strange, but will then tell you that this recipe today offers a slight change by turning things over to the savory side.

For some reason I’ve put off making pad thai for awhile, mistakenly thinking it would be a bit of a pain both in buying the ingredients and actually producing the dish. Oh but I am so glad I was wrong. In fact the only things I had to buy were limes, cilantro and scallions. The rest I already had stocked up and ready to go! Chicken? Check. Linguine noodles? Double-checked. Peanut butter? …I’m not answering that one for you… And the end result was pure delicious-ness.

CHICKEN PAD THAI

Serves 4

Ingredients:

1/2 pound boneless, skinless chicken, cut into small pieces

5 garlic cloves, minced and divided

1/4 cup + 3 Tbsp reduced sodium soy sauce

8 oz. wide, flat, linguine-style noodles (I used whole-wheat)

2 Tbsp brown sugar

2 Tbsp fresh lime juice, plus wedges for serving

3 Tbsp creamy peanut butter

2 tsp vegetable oil

1 bunch scallions thinly sliced

2 large eggs, light beaten

1/2 cup fresh cilantro, chopped

1/4 cup chopped roasted, salted peanuts

Directions:

  1. Marinate chicken with 1/4 cup soy sauce and 3 cloves of garlic overnight or at least four hours.
  2. Cook chicken over medium heat until cooked through.  Set aside.
  3. Cook noodles according to package instructions.  Drain.
  4. In a small bowl, whisk together brown sugar, lime juice, peanut butter, and remaining soy sauce.
  5. In a large nonstick skillet or wok, heat vegetable oil over medium-high heat.
  6. Add remaining garlic and scallions, stirring constantly, until fragrant.  Add eggs, stirring gently and constantly, until scrambled.
  7. Add noodles and sauce to skillet, and toss until coated.  Add chicken and continue to toss.
  8. Remove from heat and garnish with cilantro, peanuts, and lime wedges.

Source: Adapted slightly from Blog is the New Black.

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