Tag Archives: Lime

Chicken Fajitas

26 Feb

chicken fajitas I remember, growing up, that chicken fajitas were a big deal.  Not only were they a welcome break from the Hamburger Helper lasagna, meatloaf, and grilled chicken (all of which I love, by the way), but when mom made chicken fajitas, we felt like royalty.  Now that I’m (sort of) all grown up, I enjoy this sizzling entree at restaurants from time to time, but every once in a while you gotta MAKE something that just says, “WOW!  We are special.”

Serve with spicy cheesy refried beans and a garden salad.


    • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
    • Salt
    • 2 T canola, safflower, peanut or grapeseed oil (a high smoke point oil)
    • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
    • 3 bell peppers of various colors, sliced into 1/4-inch strips


    • 2 T lime juice
    • 3 T olive oil
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 jalapeno, seeded and minced
    • 1/4 cup chopped cilantro


    • 8-12 flour tortillas
    • Taco sauce
    • Sliced avocado
    • Sour cream
    • Shredded cheese
    • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Combine the marinade ingredients in a Ziploc bag.  Add the chicken, shake well to cover, and let marinate at room temperature for 1 hour.  This can be prepared in advance and marinated in the refrigerator for up to 8 hours, but allow to sit at room temperature for an hour before cooking.

Remove the chicken from the marinade and wipe off excess marinade.  Sprinkle the chicken pieces with salt.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes.  Add a tablespoon of canola oil to the pan and, once the oil begins to smoke, carefully add the chicken breast pieces.  Work in batches, if necessary.  Allow the chicken to sear for 2-3 minutes then turn the pieces over and allow the second side to sear for another 2-3 minutes.

Stack seared chicken on a cutting board and cover with aluminum foil to retain heat and finish cooking as you saute the peppers and onions.

Add another tablespoon of canola oil to the pan and, once the oil begins to smoke, carefully add the onions and peppers to the pan.  Using a metal spatula scrape up the leftover browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits.  Evenly spread the onions and peppers in the pan.  Leave them to sear undisturbed for 2 minutes, allowing them to blacken a bit.  Stir and continue to cook for another 2 minutes.

chicken fajitas02

If chicken is not quite cooked through, place it back in the pan for a minute or two.  Slice the chicken against the grain into strips and serve at once with the peppers and onions, some warm tortillas, and your favorite toppings.  I opt for diced tomatoes or a good pico de gallo, guacamole and shredded cheese.

Recipe inspired by simplyrecipes.com

Photos by me, My Little Food Spot

Spicy Chicken Rice Bowl

14 Feb

If you want this dish hotter, add more red curry paste.


  • 1 1/2  cups  uncooked long-grain rice
  • 2  tablespoons  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/4  cups  chicken broth
  • 1/2  cup  milk
  • 1/2  cup  light coconut milk
  • 3  tablespoons red curry paste
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  grated fresh ginger
  • 1/2  teaspoon  salt
  • 1  savory baked chicken (about three cups, shredded)
  • 1 1/2  cups  fresh steamed green beans, cut into 1-inch pieces
  • 1/2  red bell pepper, cut into thin strips
  • 1/4  cup  chopped fresh cilantro
  • Lime wedges


1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Yields 6 servings

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Homemade Lime Ice Cream Snowballs in Toasted Fresh Coconut

23 Nov


For lime ice cream:

  • 1 T lime zest (from about 4 limes)
  • 1/2 cup plus 2-3 T fresh squeezed lime juice, to taste
  • 1 cup granulated sugar
  • 2 cups light cream or equivalent (1 cup whole milk and 1 cup heavy or whipping cream)
  • 1/8 tsp salt 

Place lime zest, juice and sugar in a large bowl and stir well to mix.

Gradually add cream and salt while stirring.  Mix well to dissolve the sugar.

Pour the mixture into an 8 inch square metal baking pan or of a similar size.

Cover well and freeze until the mixture is solid around the outside and mushy in the middle.  Stir well with a wooden spoon to break up any ice crystals and it becomes smooth.  Recover and continue to freeze until firm.

Store the ice cream in a small freezer-proof container, packing firmly and covered air tight.

Makes about three cups.

For Toasted Coconut Ice Cream Balls:

  • 1/3 to 1/2 cup per 2 inch ice cream ball of shredded or flaked coconut

Preheat oven to 350 with middle rack in place.

On a baking sheet spread a single layer of coconut.  Place in the oven on the middle rack and bake until lightly golden brown, about 7-10 minutes.  Stir coconut as needed for even browning.  Watch carefully.  Cool to room temperature before using.

Place the toasted coconut in a wide round bowl such as a pasta bowl.  Form balls of ice cream using a round scoop.  Roll one at a time in the coconut, covering completely.  Immediately place in the freezer to harden.  Continue with the remaining balls.

Coconut Shrimp

6 Nov


  • 1 1/2 pounds jumbo shrimp (21-26)
  • 1 T fresh squeezed lime juice
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste
  • about 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups freshly grated or very finely chopped fresh coconut
  • 3-4 T clarified butter or vegetable oil (or 1/2 butter, 1/2 oil)
  • Apricot-Horseradish Sauce for dipping

1. Peel and devein the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss with the lime juice, salt and pepper.  Let marinate for 5 minutes.

2. Place the flour in a shallow bowl, the beaten eggs in another shallow bowl and the coconut in a third.

3. Just before serving, melt the butter in a large heavy saute pan.  Dip each shrimp first in flour, shaking off the excess, then in the egg mixture, then finally in the coconut.  Cook shrimp over medium heat until golden brown and cooked through, about 2 minutes or so per side.  Drain the shrimp on paper towels and then arrange on doily-lined plates or platter.  Serve the coconut shrimp with the dipping sauce.

Serves 6 as an appetizer, 3-4 as an entree

Apricot-Horseradish Sauce

6 Nov


  • 2/3 cup apricot jam
  • 1/3 cup freshly grated or prepared white horseradish
  • 1 T freshly squeezed lime juice, or to taste
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste

Combine the jam and horseradish in a mixing bowl and whisk until smooth.  Whisk in the lime juice, salt and pepper.  If not serving immediately, transfer the sauce to a glass jar with a nonmetallic lid and refrigerate.  It will keep for several weeks.

Serve with coconut shrimp.

Makes 1 cup

Pink Margaritas

29 Oct



  • 6 oz. can frozen limeade concentrate mixed with 2 cans of ice cold water
  • 6 oz. quality clear tequila
  • 3 oz. Triple Sec
  • Ice
  • 1 lime wedge
  • Coarse salt
  • Grenadine (such as Rose’s brand), to color


1. Prepare four glasses by rubbing a lime wedge around each rim.  Place a layer of salt on a small plate.  Press the glass rim into the salt.  Turn in the salt if more is desired.  If desire ice, put it carefully into glasses.  Otherwise serve the Margarita “up”.

2. In a large shaker, place the limeade mixture, tequila, optional ice and Triple Sec.  Shake until the mixture is blended.  Add Grenadine to desired color.  If no ice is wanted, pour through a strainer into glasses.

Makes 4 glasses.

Chipotle Chicken Quesadillas

11 Jul


  • 1.5 lb boneless, skinless chicken thighs
  • 12 oz bottled chili sauce
  • 4 ea chipotle chiles in adobo sauce (from 7oz can)
  • 1 T adobo sauce from can
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/3 cup molasses (or maple syrup)
  • 1/3 cup packed dark brown sugar
  • 1/2 cup vinegar
  • 1 ea large sweet onion, peeled
  • 2 T vegetable oil
  • 16 ea fajita-size flour tortillas
  • 8 oz pepper-jack cheese, shredded


CHIPOTLE MARINADE: In a food processor, blend chili sauce, chipotle chiles plus adobo sauce and lime juice.  Place chicken in a resealable plastic bag or glass dish.  Add marinade; turn to coat.  Refrigerate for 30 minutes or up to several hours.  Remove chicken to a plate; scrape off and reserve marinade.

SAUCE: Transfer marinade to saucepan.  Add molasses, brown sugar and vinegar.high heat; boil 4 minutes.  Set aside.

Heat gas grill to medium-high heat.  Cut onion into 1/2 inch thick slices.  Slide a skewer through each slice sideways to keep rings together.  Brush both sides of onion with 1 T of the oil.  Grill about 8 minutes per side, until lightly charred and tender.  Transfer to a bowl; remove skewers.  Separate into rings; cover bowl with plastic wrap.  Set aside.

Grill chicken 5-8 minutes per side, until cooked through.  Remove to cutting board; thinly slice and place in a bowl with 1/2 cup sauce.

Top one tortilla with 2 T cheese, a generous 1/4 cup chicken, a few pieces of onion, 2 T cheese and a second tortilla.  Brush both sides with oil.  Grill 1 minute per side.  Repeat with remaining ingredients, for a total of 8.  Serve with sour cream and extra sauce on the side.