Thursday, August 20, 2009

Krazy in the Kitchen: Reader Lime Recipes!


Limes are 6/$1.00 this week at Albertsons! But what are you gonna do with all those limes? We asked and you answered! This week's Krazy in the Kitchen begins with my family Key Lime Pie recipe and ends with reader recipes! Thanks to all you 'krazy domestic' ladies who shared your recipes with us! Enjoy!


KEY LIME PIE

½ cup fresh lime juice (3-4)
4 tsp grated lime zest
4 egg yolks
14 oz can sweetened condensed milk
Green food color

11 graham crackers
3 T sugar
5 T butter, melted

Preheat oven to 325 degrees. Crumble graham crackers. Melt butter. Mix cracker crumbs, sugar, and butter. Press into 9” pie pan. Bake on middle rack 15 minutes; let cool.
Zest limes, then squeeze out juice. Whisk egg yolks and zest in bowl for 2 minutes. Beat in milk, then juice. Add the smallest drop of green food color; mix again. Pour filling into cooled crust. Bake another 15 minutes. Cool and refrigerate 3 hours.


GARLIC LIME CHICKEN
(Or fish, or pork... the stuff is good on EVERYTHING!)
By Rosie

1 tsp salt
3/4 tsp pepper
1/4 tsp red pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme

6 boneless, skinless chicken
2 Tbsp butter
2 Tbsp Olive Oil
4 Tbsp lime juice
1/2 cup chicken broth

Mix together all spices. Sprinkle spice mixture on both sides of chicken. In skillet heat together butter and olive oil. Saute chicken about 5 minutes per side, until golden. Remove chicken. Add lime juice and broth and wisk to deglaze the pan (you want the brown bits!). Allow sauce to reduce slightly. Return chicken to pan and throughly coat (make sure its cooked through too!). Serve with garlic mashed potatoes, or rice, or pasta (my favorite is angel hair!).


BRAZILIAN LEMONADE
By Shiela
2 limes
1/2 cup sugar
1/4 cup sweetened condensed milk
3 cups water

1. Wash limes thoroughly. Cut off ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk and water.

2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.


MEXICAN COLESLAW
By Rachel

1 bag of cabbage or coleslaw mix
cilantro
green onion
about 2 limes
Coleslaw dressing mix (I like the Litehouse brand that is in the refrigerated section by the bags of lettuce)

I don't really do measurements I just taste test until its good enough.

Add bagged cabbage to large bowl
Chop cilantro and green onions and add to the cabbage.
Squeeze the juice of 1 lime into the cabbage mixture (I would add the coleslaw dressing after the 1st lime and then taste test to see if it needs more lime...it usually does for me)
I think I add about 2 tablespoons of the coleslaw dressing. Just as much as it takes until I like it.

Sorry there are no measurements I am just not that kind of a cook haha.
This is a great refreshing summer side dish. I also make taco's and add this on the taco's instead of lettuce...YUM!



VIRGIN STRAWBERRY MARGARITAS
(family friendly!)
By Audrey

Freeeze quartered strawberries- about a pound or so
Put in blender
Add one can of Sprite/Sprite Zero, 7Up, etc.
Add juice of one lime or more
(Optional- Add a splash of coconut syrup such as Torani)
Blend together with ice to desired consistency! YUM!!

1 comment:

Marie said...

Cilantro & Lime Rice

1 c. rice
1 1/2 c. chicken broth
1/4 c. water
1 Tbs. butter
2 cloves garlic
cilantro (8-10 stems)
2 Tbs. lime juice
lime zest
1 tsp. sugar

Combine the water, chicken broth and rice. Bring to a boil, stir, cover, reduce heat and simmer for 20 minutes. In a small food processor, combine the garlic and cilantro, pulsing until chopped fine. Combine with lime juice and zest. About 10 minutes into the steam, add remaining ingredients to the rice, stir well to combine, recover and wait another 10-15 minutes. Serve hot!

Makes 4 servings