Posts Tagged ‘lime juice’
Hello Friends and Happy Fri-Yay!
Summer is the perfect time to eat lighter and healthier salads so when hubby brought home a jicama, I decided to try it in a new salad recipe. A jicama is a crispy, sweet, edible tuber that looks like a turnip but has the crispness of a pear. When choosing one from the produce department, select a small to medium one as they are sweeter than the larger variety.
This vegetable is popular in Mexican cuisine and the jicama‘s unique flavor is great in salads, salsas, and vegetable platters. Hubby read that they also inhibits the growth and spread of colon cancer to other areas of the body so I knew it would become a part of our regular diet.
Today’s Friday Foodie Feature
Summer Salad with Jicama and Pineappple
Ingredients:
Juice of 1 lime or use bottled lime juice
1 medium jicama – julienned
1/3 cup of finely chopped cilantro or 1 crushed cube of Knorr’s cilantro
1 cup of fresh cubed pineapple
After washing and peeling the jicama, cut it julienne style and mix it together with the lime juice, chopped cilantro and the pineapple chunks in a large bowl. Refrigerate an hour then serve – quick, easy, and nutritious!
I also checked online and found some other great recipes so I am looking forward to trying jicama in different dishes each week.
have you tried any new foods lately?
Stay Blessed ~ No Stress in 2014!
BTW – don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party!
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Hello Friends and Happy Fri-Yay!
We may have just turned the corner with the warmer temps on the horizon. Once the seasons change from winter to Spring and then to Summer, there are two things that are forefront in my mind – eating light and vacation.
Eating light while on vacation is great, but when that’s not possible, I try to make the best of it with foods that conjures up the places that I would rather be.
Today’s Friday Foodie Feature is Ceviche
There’s something about mixing lime juice, fish and cilantro that reminds me of either a Conch Salad from the Bahamas or Ceviche from Mexico. Conch is giant sea snail, which I can’t get in Middletown, but like ceviche it can also be made with scallops.
This cold appetizer is a great way for me to start a vacation even if it’s only a mental one, and if I add a cold beer…everything is right in the world!
Ingredients:
- 1 lb fresh bay scallops – diced into quarters
- 6 limes or bottled lime juice
- 1 jalapeno pepper – diced
- 1/2 green pepper – diced
- 1 Avocado – diced
- 1/2 cup onions – diced
- 1/2 cup cherry tomatoes – halved
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup cilantro – chopped
Dice the bay scallops into quarters, then place them into a bowl. Pour in enough lime juice to cover them all. Put plastic wrap around bowl, pressing down to ensure that all the scallops are covered and refrigerate for at least 3 hours.
While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.
Remove scallops from refrigerator and bowl, do not rinse.
The scallops should be white and firm to the touch.
Drain scallops and add other ingredients, stirring to mix well
Ceviche can also be made with any other firm fleshed fish, ie, red snapper but use the freshest fish possible and make in the same day of purchase.
What foods reminds you of a Spring or Summer vacation? Come back at 6:00 p.m. and share it at the
Weekend Wind-Down Party!
Stay Blessed ~ No Stress in 2014!
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Yesterday I grilled a pineapple using a recipe from the June issue of @allyou magazine. It was a sweet ending to our BBQ meal.
ingredients -sweetened flaked coconut//lime juice//light brown sugar//pineapple
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In our house a store bought Rotisserie Chicken is always a two day meal. The leftover chicken is usually cut up, covered with a cream soup and mushrooms then served over rice. Today a co-worker gave me a recipe that added a twist and it was an easy, breezy dinner that the family enjoyed.
Ingredients:
Rotisserie Chicken ~ Package of Frozen Broccoli ~ Can of Cream of Mushroom/Chicken soup ~ 3 tablespoons of mayo ~ 3 tablespoons of lemon or lime juice ~ shredded cheese
I didn’t have lemon juice so I used lime
Added 3 tablespoons of mayo to a can of cream of chicken soup
Added 3 tablespoons of lime juice
Mixed thoroughly
Steamed the broccoli according to package then layered in casserole dish
Cut up leftover chicken over top of broccoli
Poured mayo mixture over chicken and broccoli
I grated Pepper Jack cheese because I didn’t have a bag of shredded cheddar cheese
Placed in a pre-heated oven set on 350~ and cooked for 30 mins. Last 5 mins turned oven to broil to give it a crispy top
Served over Jasmine rice
Dinner is served
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