Posts Tagged ‘limes’
Watermelon, mint, lime juice and rum come together in this refreshing watermelon mojito. It is the perfect cocktail for the end of summer.
The last day of summer is nearly upon us. Let us toast this second to last day with a cocktail that is nothing but summer – watermelon mojito! Watermelon and mint pair exceptionally well together, which I hadn’t discovered until my first sip of this beverage. This cocktail was the perfect way to use up some watermelon that was starting to get a bit mushy and was most appreciated while watching some Saturday college football.
Speaking of which, what a great day for the Big Ten Conference yesterday especially Indiana. Unranked and beat #18 Mizzou! There were a few other exciting games that ended in upsets yesterday too and most of the other Big Ten Teams pulled off wins as well – 12 wins and only one loss (Michigan). Ohio State had a bye week but I still had a great time watching all the other games.
One year ago: Healthier Buckeyes
Two years ago: Fall Recipe Roundup
This light and fluffy key lime pie is a great variation from the original. A homemade graham cracker crust holds a light and fluffy whipped cream-Greek yogurt filling with a perfect green color and tropical lime flavor.
With Mardi Gras behind us it is time to focus on yet another holiday – St. Patrick’s Day! This holiday is one of my favorites to cook for so prepare yourself for plenty of green and rainbow colored foods to feast your eyes upon. However, as you know I am not a fan of minty foods so there will be no shamrock shakes or grasshoppers. Thankfully there are plenty of other delicious green things to distract you from the absence of mint. For starters, how about this Key Lime Greek Yogurt Pie? I took your favorite key lime pie and made fluffy with the use of frozen whipped topping and lighter with Greek yogurt. Don’t be surprised if this serves less than 8 people, it disappears quick!
Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down avocado!
In case you haven’t figured it out, the Sloppy Jose is a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with. (Potato salad compliments of my dad, who gave it to me when he visited for my defense a week ago.)
This month, Chobani introduced some new flavors to their already delicious lineup and they even sent several to me to try out. However, the labels were concealed and I had to guess the flavor with #wtflavor! Turns out the new flavors are Coconut, Key Lime, Orange Vanilla, Blackberry, and Apricot. The apricot was the hardest one for me to pin down but I thoroughly enjoyed them all, especially the blackberry.
Throughout July, Chobani has been celebrating a Month of Flavor at chobani.com/classified! And to do my part in the celebration I not only made delicious mini cheesecakes using their Key Lime Greek yogurt, but also have a giveaway for one reader to win a package of their new flavors! Make sure to enter for your chance to win using the Rafflecopter widget at the end of this post.
First we must discuss this cheesecake, or rather mini cheesecakes. I hadn’t used my mini cheesecake pan in awhile and after musing over what flavor to make I finally decided to dive into the cherry-lime combination that I’ve been pining over for some time. Chobani’s key lime Greek yogurt was used in place of some of the cream cheese in the cheesecake and then topped off with oven roasted cherries. There’s even a Biscoff cookie crust in case there wasn’t enough flavor going on for you already. Bite sized and dangerous.
One year ago: Nutella Swirled Banana Bread Snack Cake
When I told On the Border Products that I was planning a Taco Night dinner, they made sure to send me all the necessary ingredients to complete the taco bar experience. In fact they almost overwhelmed me with options by sending four different kinds of tortillas chips, two cheese dips, and also four salsas with varying degrees of spice and chunkiness. I was excited to see the Guac Blast chips again after the fun chicken recipe I made with them in the past.
But of course what’s a taco bar without some margaritas? They also sent along two different margarita mixes, but instead of filling up the bucket and freezing the entire thing, I decided to mix per order in case people preferred blended or on the rocks. It was really easy to mix and tasted great either way.
For the tacos I decided to make some slow cooked Mexican pulled pork. I’ve made two kinds of Mexican pulled chicken for tacos and nachos so it was time for a little change. Once cooked, the pork was extremely tender and full of flavor. Definitely worth the wait as it was also great topped with On the Border’s salsa, cheese dip and all your other favorite taco toppings.
I also made an avocado cheese ball to go with all those chips, and the recipe will be shared tomorrow!
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After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.
Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.
During one of my most recent visits to Nashville, I went to a taco stand called Mas Tacos Por Favor and had the best fried avocado tacos. I enjoyed them so much that I had to figure out how to make them at home, or else I would have driven 3 hours just to get some more.
Oven-frying is my favorite way to cook chicken, so I decided to incorporate this method for the avocado and it worked beautifully. I couldn’t remember exactly what else was on the taco, but I improvised based on what I could remember or see in the picture I took with my phone and it came out pretty darn close. The only thing I would change is possibly cutting back a little on the lime or adding sriracha to the sauce. I think a lime-sriracha sauce would be wonderful.
These tacos were also served with a healthier version of elote (Mexican corn), which will be posted tomorrow!
I am a minimalist when it comes to my guacamole. All I do is mash up two avocados, add some diced Roma tomatoes, then a little salt and a clove or two of minced garlic. And commence inhalation. So when I saw this recipe for a guacamole seasoning, I was a bit hesitant at first because I love my simple guacamole.
But now that I’ve tried it, I would love to make a big batch of this seasoning and store it for later use. Might be a good gift too (since we are becoming ever closer to that gift-giving time of year). I also tried this guacamole with the Trader Joe’s black bean quinoa chips which were fabulous themselves. First time trying those too, and in combination with the guacamole I just might’ve eaten the entire bowl by myself O:-).
One year ago: Breakfast Quesadillas
Makes about 1-1/2 tsp seasoning for 2 avocados-worth of guacamole
1/2 tsp garlic powder
1/4 tsp dried minced onion or onion powder
Pinch of cumin, to taste
1/4 tsp dried cilantro
1/8 tsp cayenne pepper
1/4 tsp salt
- Combine all ingredients. Store in an air-tight container if not using immediately.
- To make guacamole, mash two avocados with the seasoning, then stir in 1 chopped Roma tomato. Add 1/4 tsp lime juice to prevent browning. Serve.
Source: Adapted from Peas and Crayons.
Today is most unfortunate because I must return to Memphis after a very eventful weekend. Does anyone want to have dinner ready for me upon my return? I would totally be okay with something simple such as this dish. You heard correct, this long titled meal is actually easy to make.
Oh and the flavors in this dish: lime, avocado, cayenne, cilantro and some creaminess brought to you by Greek yogurt. Amazing-ness. And it’s even gluten-free. Just looking out for all my friends out there ;-).
By the way, Luke pictures from my visit are on their way tomorrow!
For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.
High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far – on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life ;-).
BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.
2 cups graham cracker crumbs
2/3 cup sugar, divided
8 Tbsp unsalted butter, melted
1 cup raspberries, fresh or frozen
1 cup fresh mango, cut into chunks
3/4 cup sweetened condensed milk
6 Tbsp tequila
1/4 cup triple sec (I didn’t have any so I used pineapple juice)
3 Tbsp fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges, for garnish
- To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
- Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
Source: Adapted from Annie’s Eats