Just a little collection of recipes that I love and my friends and family always ask for.
Avacado dip (basically funky guacamole)
3 avocados, diced
3 tomatoes, diced
1/2 red onion, chopped
1/2 cup chopped black olives
4 jalepenos
1 lemon, zested, and then juiced
1 lime zested and then juices
salt and pepper to taste
1/2 cup chopped cilantro
Mix it all together. Use as a dip or as a spead in tacos, burritos
Baked zesty toritalla chips (family FAVE, ***** stars!)
1 (12 ounce) package corn tortillas (can use flur tortillas)
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
2 teaspoons (hot) chili powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with lime sour cream (lime juice/zest, sour cream and cilantro)
Ceviche
1 (8 ounce) fillet orange roughy, or other firm white fish fillet
15 limes, juiced
1/2 pound cooked shrimp (optional)
2 tablespoons chopped cilantro
5 green onions, chopped
1 red onion, diced
2 avocados - peeled, pitted, and chopped
2 fresh tomatoes, chopped
2 celery ribs, chopped
pico de gallo
2 teaspoons salt
1 pinch black pepper
Cut the raw fish into small, bite sized cubes and spread out in the bottom of a pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.
Spicey Peach Salsa
1 1/2 cup sliced canned peaches, drained and chopped
1/2 cup chopped red onion
4 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
4 teaspoons minced chipotle peppers in adobo sauce
1/2 cup chopped fresh cilantro
1 lime, juiced
1/2 orange juices
salt and pepper to taste
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving. GREAT with grilled chicken and pork
Lime cucumber salsa
3 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1 cup chopped green bell pepper
2 jalapeno pepper, seeded and minced
1 red onion, chopped
3 clove garlic, minced
juice and zest of 2 limes
1/4 cup minced fresh parsley
1/4 minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.
Lime beer chicken
4 skinless, boneless chicken breast halves
2 limes, juiced
1 (12 ounce) bottle pale ale style beer
1 teaspoon honey
2 gloves garlic, minced
salt and pepper to taste
3 tablespoons chopped cilantro
Preheat an outdoor grill for medium heat. When grill is ready, brush the grate lightly with oil.
In a shallow bowl, mix together the lime juice, beer, honey, cilantro, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes.
Remove chicken breasts from marinade, and place on the grill. Grill for about 8 minutes on each side, or until juices run clear, and the internal temperature of the meat has reached 175 degrees F.
Cuban shrimp
3 jalepenos, seeds and chopped
zest and juice of 3 limes
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 medium onion, cut into 1/2-inch wedges
Lime wedges
Hot pepper sauce (optional)
mix shrimp, jalempenos, lime juice, garlic, hot pepper sauce in a bag, let sit for 1 hour, not more than 3 hours.
Remove shrimp from Marinade; discarding Marinade. On skewers, alternately thread shrimp and onion. Grill or broil shrimp, turning once, until shrimp turn pink
Serve with lime wedges.
Fajita marinade
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
In a large resealable plastic bag, mix together all ingrediants. .
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Lime chicken tacos
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
(GETTING TIRED OF RECIPES YET, BENNY? TOLD YA i HAD JUST A FEW HEH)
Mexicana hot sauce
64 ounces canned crushed tomatoes
2 cups minced onion
6 jalapeno peppers, chopped
3 teaspoons ground cumin
2 tablespoons salt
2 tablespoons white sugar
1/2 cup lime juice
1/4 cup lemon juice
5 cloves minced garlic
1 (15 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 cup water
In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, lime/lemon juice, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.
Easy Black Beans
1 (16 ounce) can black beans
1 small red onion, chopped
juice of 2 limes
2 cloves garlic, chopped
1/3 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, lime juice and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
ok, I'm tired now... last recipe... another fave of mine
Citrus salsa baked beans
1 (28 ounce) can baked beans, original flavor, undrained
1 cup prepared mild or medium chunky salsa
1 tablespoon ground cumin
1/4 cup orange juice
1/4 cup lime juice
1/2 cup sour cream
1/4 cup sliced ripe olives
1/2 cup thinly sliced green onions
lime zest
In a medium saucepan, combine beans, salsa and cumin. Heat over medium-high heat 5 to 6 minutes or until hot, stirring occasionally. Remove from heat; stir in orange juice.
To serve, spoon 1/2 cup bean mixture into each of 8 individual serving bowls. Dollop each serving with 1 tablespoon sour cream, 1/2 tablespoon olives and 1 tablespoon green onion and lime zest
