Posts Tagged ‘limes’
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.
- Too 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!
BLACKED CHICKEN WITH CILANTRO LIME QUINOA AND AVOCADO CREAM SAUCE
2 boneless skinless chicken breasts
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 t cayenne pepper
1/4 tsp onion powder
1/4 tsp cumin
1 tsp olive oil
2 cups low sodium chicken broth
1 cup uncooked quinoa
2 limes, zested and juiced
2 Tbsp fresh cilantro, chopped
Salt and pepper
2 Tbsp Greek yogurt (I used Chobani 0% plain)
- Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
- Add the teaspoon of olive oil to a medium pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
- Add the chicken broth and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for10-15 minutes with the lid on, until all the broth has been absorbed.
- After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
- Remove the warm quinoa from the heat. Toss in the lime zest, lime juice, and chopped cilantro. Mix to combine. Add salt and pepper to taste.
- Place the flesh from an avocado along with two tablespoons of Greek yogurt in a small bowl and mash together until until smooth.
- Serve the sliced chicken breast on top of the quinoa with avocado sauce.
Source: Adapted slightly from Sarcastic Cooking.
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