Tag Archives: lime

Green Tomato Salsa

My  Green Tomato Salsa which uses both tomatoes and tomatillos. It’s delicious with chips and wonderful on fish tacos. It pairs well with sour cream and cream cheese, so you can use it in a layer dip or pour it over a block of cream cheese for a dip and serve with tortilla chips.

When you’re salting it, be sure to taste it with a chip because that will add salt and you may over salt the salsa if you just taste it plain

Green Tomato Salsa

2 cups green tomatoes (cut into quarters)

6 tomatillos

Garlic salt

½ cup chopped red onion

1/3 to ½ bunch of cilantro

1 teaspoon lime juice

½ teaspoon cumin seed

1 jalapeno (or more to taste)

Preheat oven to 425

Place sliced green tomatoes and tomatillos on a baking sheet. Sprinkle lightly with garlic salt and bake for 20 minutes. Remove from the oven and allow to cool.

In the meantime, chop red onion, cilantro and deseed and chop your jalapeno. I am a wimp when it comes to spice, so I only use 1 jalapeno, but you can use several.

Add onion and jalapeno to a large bowl.

Place tomatoes and tomatillos in a food processor and chop. Then add the chopped cilantro to the tomatoes and process (you may have to do this in two batches). Pour into the bowl.  Add lime juice and cumin seed and stir. Add garlic salt to taste. The salsa is after 2 hours and even better the next day.

Options: If you want more contrast in flavor, only cook 1 cup of tomatoes and use 1 cup of fresh, finely chopped green tomatoes. It makes it slightly more bitter, but I adore the flavor and texture and it tastes really fresh.

If you want to add some sweetness, add ½ of cooked corn (about 1 ear of fresh corn or you can use canned).

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Mexican Shrimp Cocktail — SO DELICIOUS

Why do I call this Mexican Shrimp Cocktail? Because it’s based on a dish I love at a local Mexican restaurant and that is exactly what they call it.

In flavor, it’s really a cross between a ceviche, salsa and shrimp cocktail. I love Ecuadorian style ceviche, which has tomato and lot of citrus. It’s served with popcorn on top, which sounds weird but is amazing. However, it’s huge pain to make. So I simplified the concept by using Zing Zang, which is one of my favorite Bloody Mary Mixes.

The I add fresh lime juice, cilantro, shrimp (cooked because I live in the Midwest and would not trust raw shrimp here), tomatoes, cucumbers and chunked avocado. This is divine. It’s excellent for a summer party because it’s light and people can serve themselves. It’s fun served in martini or margarita glasses.

Plus, if you have a garden, you can use the cucumbers and tomatoes out of it in this dish.

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Mexican Shrimp Cocktail

2 ½ cups Zing Zang Bloody Mary mix, chilled

2/3 cup chopped and peeled cucumber

1 cup chopped tomatoes

½ cup minced red onion

1/4 cup chopped cilantro

Half a red bell pepper, chopped

12 ounces cooked small shrimp (I bought frozen precooked shrimp in a bag and defrosted it)

¼ cup lime juice, minus 1 teaspoon

2 avocadoes, chopped

Note: If you are not serving this right away, then don’t add the avocadoes until you serve it.

If shrimp is frozen, follow the instructions on the package to defrost it. I defrosted mine in the refrigerator overnight.

The Bloody Mary mix should be chilled in advance especially if you plan to serve this immediately.

Because of the lime juice in this recipe, you want to use glass or another nonreactive bowl.

Place Bloody Mary mix in the bowl and set aside.

Peel and chop the cucumber; chop the tomato, onion, cilantro and red bell pepper and add to the bowl.  Drain the water off your shrimp and add to the mix. Stir in lime juice and mix thoroughly.

Gently fold in chopped avocado. Serve. You can serve this plain or with tortilla chips on the side.

Southwest Quinoa Salad with Cumin-Lime Dressing

This is now my favorite Go To Summer dish. I am so in love with this quinoa salad.  It’s healthy, refreshing, low fat, high in fiber, high in protein and loaded with vitamins. And did I mention it’s delicious!

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First, I cook the quinoa with chicken broth to give it more flavor. Then I chilled it and tossed it with chicken, cilantro, red bell peppers, corn, avocado and a lime-cumin vinaigrette. Sliced grape tomatoes are a nice addition and so are black beans. I actually thought I had black beans when I made this and when I realized I didn’t, was too busy to go to the store, so I made it without.

Anyway, this is perfect for lunch as a main course; as a side dish at a picnic; or as a light dinner.

Give it a try.

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Southwest Quinoa Salad with Cumin-Lime Dressing

1 cup uncooked quinoa

2 cups low-sodium chicken broth

2 cups chopped rotisserie chicken (breast is preferred in this recipe)

Half a large red bell pepper

1 1/2 tablespoons red onion

½ cup of chopped cilantro

Half a can of corn, drained

½ cup black beans, drained (optional)

1 avocado

Dressing:

3 tablespoons fresh lime juice

1 tablespoon, plus 1 teaspoon canola oil

2 teaspoons honey

1 teaspoon ground cumin

For the quinoa: Bring quinoa and chicken broth to a boil in a medium pot with a tight fitting lid. Let it boil 3 minutes, cover with lid and cook another 15 minutes. Quinoa is done when a hook is released from the grain. Chill for later.

To prepare: Chop chicken, red bell pepper, onion and cilantro and place in a medium to large bowl. Fluff the quinoa and add it to the mix.

Drain corn and black beans (if you’re using those) and toss with quinoa. Then pit your avocado and chop.

Whisk the dressing ingredients together and pour over quinoa. Toss to coat and serve.

If you are making this ahead of time, leave the avocado off until the last minute.

Note: This recipe is also good with about ½ cup halved grape tomatoes, too.

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It’s summer … Let’s throw a margarita party!

By Juliana Goodwin

Nothing livens up a hot summer day like a margarita party.

Margarita parties are one of my favorite, laid-back summer rituals. Now, if you don’t entertain very often because you think it’s too much work, then the margarita party is for you. This is simple, fun entertaining (and women tend to particularly enjoy these).

The idea behind it is to provide a variety of margaritas for guests to sample and finger food, so you have plenty of time to visit with friends. It’s a blast.

I make a wonderful basic margarita and it’s not overly acidic. I love margaritas but find that so many recipes (especially ones that use sour mix), make my stomach hurt after one drink. What’s my secret? I use frozen limeade and fresh lime juice in my classic margarita which makes it smooth and less acidic.

When throwing a margarita party, I always offer a pitcher of plain margaritas and then put out some liqueurs that people can use to add a shot to the classic margarita.

For example, for an Italian margarita, add a shot of amaretto (that one is a little too sweet for me). For a top shelf margarita, add a splash of Grand Marnier (that’s my favorite). A shot of brandy is surprisingly good in a margarita.

Add a hint of raspberry with a shot of Chambord or another raspberry flavored liqueur. Curacoa will add a hint of orange flavor and turn your margarita blue (it’s very pretty). If you don’t have a well-stocked bar, then buy a few airplane size bottles of liqueurs for guests to experiment with.

If you don’t want to add the extra cost of the liqueurs, simply make all the margarita recipes here (I have three) and you will have plenty of samples for guests.

I like to offer garnishes of lime and orange slices and then both coarse salt and sugar for guests to rim their glasses. You can buy specialty margarita salt or just serve coarse sea salt. A drop of food dye can color your salt or sugar and make it more festive.

Aside from the classic margaritas, I always have a pitcher of flavored margaritas, usually frozen cranberry margaritas. My mother got this recipe years ago from her cousin Jane Hightower and it has been a huge hit in our family. It’s wildly popular when I serve it at parties because it’s a great balance of sweet and tart. It’s also a frozen margarita which is particularly welcoming on a hot day. It also makes a large batch.

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For this column, I also whipped up a blueberry margarita too, which is delicious but sweeter than a classic margarita. My mother-in-law loved this recipe. There’s only four ingredients so it’s pretty easy to make and uses natural juice (again, less acidic). This makes a small batch, enough for three regular margaritas or six samples.

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Another flavored option is mango margaritas. To make a batch, simply make your favorite pitcher of classic margaritas (if you’re making mine, omit the orange and orange liqueur), then add ¾ of a pint of mango sorbet and stir until it’s melted. This makes a fairly sweet margarita, but it’s delicious and refreshing. Serve it over ice. A twist on this idea to make margarita floats and serve a class margarita with a float of frozen sorbet (mango and raspberry are best) and let guest eat the sorbet out of the drink (like a root beer float).

As you can see, you’re only limited by your imagination that’s part of the reason I love these parties; I come up with something new every time.

Since you will be serving several options of drinks, I suggest using smaller glasses, like juice glasses or even dessert cups so people can sample without drinking too much.

The great thing about this party is you can make all the margaritas in advance and pop the pitchers in the refrigerator so you don’t have to stop to make more drinks.

Also, don’t forget to have buckets of ice for drinks.

As for the food, I keep it simple. I am a big believer that variety is the spice of life and so I offer three or four different flavored salsas, like classic, chipotle, black bean, peach or pineapple. I always throw in a fruit salsa. I have made salsa for these parties and bought it, too. I like to serve some salsas in margarita glasses to add height to the table setting. Walmart sells giant margarita glasses you can use to serve dips or chips. A dollar store is a good place to buy margarita glasses if you don’t have any; TJ Maxx also tends to have an affordable selection. Pier 1 has beautiful glasses if you’re budget isn’t too tight.

Chips and salsa isn’t enough to sustain everyone, so I usually make a taco bar. To do this, I just make taco meat and shredded chicken and leave those in slow cookers and just put out taco trimmings so people can help themselves whenever they want. That is one of the keys to a margarita party is guests can help themselves. It makes them feel at home and you don’t have to slave away; you can enjoy your own soiree

As for the tequila, you can use silver or gold but I prefer gold because it’s been aged in barrels so it tends to be smoother.

Other than that, all you need for the perfect party is to invite your friends and enjoy a summer day. Have fun.

Pitcher of Margaritas

1 ( 12-ounce) can of frozen limeade

2 ½ cans of water from the limeade can (note, this is cans not cups)

3 tablespoons fresh lime juice

2 tablespoons Grand Marnier or another good quality orange liqueur

1 ½ cups gold tequila

1 orange

1 lime sliced up

In a large pitcher, stir together limeade, water, lime juice, Grand Marnier, tequila and juice the orange and add it to the mix. Slice up a lime and use it to garnish drinks or float a few slices in the pitcher.  Keep refrigerated until serving. Serve over ice.

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Blueberry Margaritas

Makes 3 margaritas or 6 sample size

1 ½ cups Naked Blue Machine juice

½ cup gold tequila

½ cup fresh lime juice

¼ cup orange liqueur

Fresh blueberries to serve

Stir together juice, tequila, lime juice and orange liqueur. Serve over ice and top with fresh blueberries.

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Frozen Cranberry Margaritas

1 (12 ounce can) frozen cranberry juice

1 can jellied cranberry sauce

1 ½ cups of tequila

½ cup, plus 2 tablespoons of fresh lime juice

6 tablespoons of Grand Marnier

3 ½ cups ice

This makes a large batch, so you have to split it into two batches in the blender. Add half the ingredients to a blender and blend until smooth. Then transfer that to a large pitcher. Repeat and transfer the other half to a large pitcher. Stir and serve immediately.

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Source:  From Hope Goodwin’s cousin Jane Hightower

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Chicken Tostadas with Lime Slaw

I became addicted to lime slaw on a trip to Nicaragua. They serve a lime slaw, like a salad, on top of yucca and topped with pork rinds. Sounds awful, but it’s really good. Anyway, the healthiest part of that dish was the lime slaw and I started using lime to dress cole slaw instead of mayonnaise and just use very little oil.

Tostadas traditionally have a fried shell, but I often just lightly pan fry the shell to make it healthier. I prefer corn tortillas, but if you want a faster assembly, just use premade tostada shells.

For the healthiest option, skip the sour cream and pan fry the corn tortillas instead of using tostada shells.

Chicken Tostadas with Lime Slaw

Serves 2

4 corn tortillas or tostada shells

¾ cup sliced, skinless rotisserie chicken

1 cup cole slaw mix

½ teaspoon cumin seed

1 teaspoon sugar

½ teaspoon canola oil

1 ½ tablespoons fresh lime juice

2 tablespoons chopped cilantro

Salt and pepper to taste

Refried beans

Sliced avocado

Salsa (red or green is good)

Sour cream

Tomato slices (optional)

Directions:

First, whisk together sugar, cumin, oil, lime juice and cilantro. In another bowl, add this mixture to cole slaw mix, stir to thoroughly coat slaw, and set aside.

Slice your chicken and set aside. Slice avocado and set it aside.

Place desired amount of refried beans, about 1 tablespoon per tortilla, in a bowl, cover and microwave for 20 seconds. Stir and heat more, if necessary.

If using corn tortillas, use a large non-stick skillet and head the pan over medium heat. Add cooking spray or a little canola oil. When hot, add tortillas and cook about 3 minutes per side.

Then assemble tostadas: spread beans on the shell, then chicken, salsa, slaw, sour cream and slice avocado.

I added tomato slices but it was more for the photo. With the salsa, you don’t really need more tomato.

Enjoy. Look how beautiful this is … They say you know you’re eating healthy, when you’ve got a rainbow of colors on your plate and you sure do here.

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