Posts tagged ‘lime’

February 22, 2011

Chicken and Mango Lettuce Wraps

These lettuce wraps are the best meal. They really are – so good for you they taste unbelievable! The sauce is so yummy that I think I am going to start bottling it.  You have to make these, even if you don’t cook. Thankfully there isn’t that much cooking involved

For the Sauce:

1/4 cup seasoned rice vinegar

1/4 cup vegetable oil

3 tablespoons mayonnaise

1/8 cup soy sauce

1/8 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)

2 garlic cloves, chopped

1/4 teaspoon Asian sesame oil

For the Wraps:

3 chicken breasts

1/2 cup fresh lime juice

1 tablespoon mild honey

1/2 teaspoon dried hot red pepper flakes

1/2 teaspoon salt

1/4 cup olive oil

1 head of iceberg or butter lettuce, leaves separated

1/2  cut into matchsticks

3 chopped scallions (green onion)

1 ripe mango (manilla are my favourite) cut into matchsticks

1 red pepper cut into matchsticks

2 chopped jalapeno peppers

1/2 cup chopped fresh cilantro

Start by cooking your chicken and your rice. I put the chicken breasts in the oven at about 375 degrees and leave it in there for about 30 minutes or until it is fully cooked through and no longer pink inside.  As for rice, use a rice cooker or follow the package instructions.

Make the sauce – combine all of the sauce ingredients in a food processor or blender and blend on high for about one minutes until all pureed. Give it a taste. I sometimes like to add more ginger than it calls for. Double the recipe if you want some leftover (great great great on salads)

In a small bowl, whisk together lime juice, honey, red pepper flakes and salt. While continuing to whisk, slowly stream in olive oil. Put aside (you will use this for your chicken later).

Prepare and chop all of your vegetables.

Once chicken is cooked, shred it using 2 forks and mix with your lime and honey mixture.

I like to make a little spread of the chicken, rice, sauce, lettuce and all the veggies and let everyone serve themselves by making their own wraps and choosing the ingredients that they would like.

February 15, 2011

Lime Margarita Cupcakes

Lime margaritas happen to be my favourite summer drink. Tequila, lime and salt together seem to be the perfect balance of sweet and tart, salty and sour. I thought I would try to make this delish summer cocktail into a cupcake – equally delish results! Try these lime cupcakes with tequila icing next time you have a margarita craving outside of happy hour.

Lime Cupcakes:

1/2 cup of unsalted butter at room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 3 limes (outer green skin)

1 tablespoon lime juice

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees F and line or grease 12 muffin cups.

With a hand mixer, beat the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla and lime zest.

In a separate bowl whisk together the flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the flour. Scrape down the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18 – 20 minutes or until set and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on cooling rack.

Tequila Buttercream Frosting:

2 cups confectioners sugar (icing or powdered sugar), sifted

1/2 cup unsalted butter, room temperature

2 tablespoons tequila

2 tablespoons milk or light cream

Beat the butter with a hand mixer until fluffy.

Add tequila. Add in icing sugar slowly while continuing to beat.

Once incorporated, add milk or cream until frosting it is light and fluffy.

Taste… Add more tequila if desired!

Candied Lime:

1 lime

1 cup granulated sugar

1 cup water

Thinly slice the lime. Thinner is better but make sure that they don’t fall apart.

Place the lime slices into boiling water to blanche for 1 minute. Immediately move limes to ice water for 1 minute. Drain.

Over low heat, dissolve the sugar in the water. Do not stir the mix, but shake the pan a little if the sugar is not dissolving evenly.

Once the sugar has been dissolved, put the limes in the pan. Simmer for 1 hour.

Remove from the pan with tongs/a fork and place on a cooling rack to dry overnight.