Mojo de Ajo Asado aka Roasted Garlic Mojo

Tags

garlic, gluten free, lime, Mexican, roasted, sauce, vegan, vegetarian

After hearing an interview with Rick Bayless on NPR, I knew I had to check out one of his cookbooks. I LOVE MEXICAN FOOD! I have never met a dish I didn’t like. I also appreciate Rick’s approach to this cuisine. It’s not that fried, unhealthy “Mexican” that can be found in every average Mexican restaurant in the US. This is homemade, home grown Mexican.

Mojo de Ajo Asado aka Roasted Garlic Mojo (from More Mexican Everyday)

• 4 heads of garlic, separated into unpeeled cloves
• 1 1/2 to 2 cups olive oil
• 1/4 cup fresh squeezed lime juice
• 1 tsp salt

In a large iron skillet, scatter the garlic and roast, turning regularly until evenly spotted brown. You may need to do two batches. (This method is super easy!) Allow the roasted garlic to cool then remove the clove from the peel. Add to a food processor and pulse until roughly chopped. Turn the processor on and slowly pour the olive oil into the garlic. Stop the processor and add the lime juice and the salt. Pulse until incorporated. Store in a glass jar. Lasts several months. Makes 2 cups.

Rick suggests adding a chili flakes for heat, stirring it to mayo for a quick aioli, using it to saute shrimp, or spreading onto bread before grilling it. 

 

Fruit Salad with Sweet Basil and Lime Dressing

Tags

basil, dessert, dressing, fruit, gluten free, lime, salad, summer

I love good fruit but sometimes it gets old eating the same old apples and bananas. This fruit salad tastes fancy but is a snap to toss together. And the lime/basil combination is delicious. You could substitute the basil for mint or thyme too. Yum!

Fruit Salad with Sweet Basil and Lime Dressing

• 1 cup of 4 kinds of fruit (I used grapes, blueberries, raspberries, and kiwi)
• 1 lime, zested and juiced
• 2 tbsp powdered sugar
• 5 to 8 leaves of basil, julienned

In a bowl, combie the lime juice, zest, and sugar. Pour over the fruit. Toss lightly. Sprinkle with basil. Serves 4.

Peach Margaritas

Tags

adult, beverage, cocktail, lime, margarita, peach, summer, tequila

Nothing says summer like fresh peaches. Their fuzzy skin and slurp inducing juiciness is so inviting you can barely stop eating them long enough to make this cocktail…. But you really should. Save just one. It’s worth it.

Peach Margaritas

• 1 peach, quartered (and peeled if you prefer)
• 2 oz peach lemonade (or regular lemonade)
• 1 1/2 oz silver tequila
• 1/2 lime, juices
• 1 to 2 tbsp agave nectar
• Ice
• Salt to rim, if desired

In a blender, add the peach quarters, lemonade, tequila, lime juice, and agave nectar. Blitz until the peaches are smooth. Rim the glass with salt, add ice, and pour in the margarita mix. Serves 1.

Lime and Ginger Popsicles

Tags

dessert, ginger, lime, low calorie, popsicle, refreshing

The past few weeks I have eaten like a pig. A total pig. Steak and Shake, Mexican, pho, beer, a Brazilian steakhouse, delicious brunch, Southern food, a huge brownie with hot fudge and ice cream. Basically, if it was offered to me, I said yes. No big deal, right? Until I put on my jeans. Holy smokes! Those calories have caught up with me. It makes sense. One cannot consume endlessly without consequences. But I am not giving up my flavor. Sometimes I just want a pop of flavor without a load of calories. These popsicles are perfect for that. So delicious!

Lime and Ginger Popsicles

• 1/2 cup water
• 1/2 cup white sugar
• Zest and juice of 2 limes
• 10 cm piece of ginger, peeled and roughly chopped

In a small saucepan, combine the ingredients and bring to a boil. Turn off heat and allow to cool to room temperature. With a slotted spoon, remove the chunks of ginger. Pour the mixture evenly into your popsicle molds. I divided mine evenly between 6 molds and then topped them off with more water. Stir each mold to be sure the syrup is evenly mixed in. Freeze until solid. Enjoy!!!

Curry Lime Roasted Peanuts

Tags

cocktail, curry, gluten free, Indian, lime, peanuts, salty, snacks

A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.

Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

• 1 1/2 tsp salt
• 1 tsp curry
• 1/4 tsp coriander
• zest of 1 lime
• 1 egg white
• 2 cups peanuts
• juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.

Grilled Cilantro-Lime Corn on the Cob

Tags

cilantro, corn, grilled, lime, parmesan, side dish, summer, vegetarian

I have been lucky enough to get fresh corn from my inlaws this summer. But I have rationed it carefully. Honestly, my favorite way to eat it is boiled with butter and salt. This recipe adds pizzazz and fanciness that is required for those Labor Day parties you might host. You know you want to impress your guests. I love the cilantro/lime/Parmesan combo. I bet you will too!

Grilled Cilantro-Lime Corn on the Cob (recipe from A Bachelor and His Grill)

• 1 dozen ears of corn
• 1 stick unsalted butter, at room temperature
• 1 cup cilantro leaves, chopped
• ½ cup Parmesan cheese, finely shaved
• 1 lime, juiced and zest
• 1-2 cloves garlic, minced
• 1 tsp cayenne pepper
• Salt and freshly ground pepper

Soak the corn, including the shucks, in warm salted water for 20 minutes. In a food processor, combine butter, cilantro, lime juice, garlic, cayenne, salt, and pepper. Remove all but inner most leaves of the shuck, leaving only a single layer of leaves. Then gently pull back the remaining shucks and remove the silks. Brush the cleaned corn liberally with the cilantro-lime butter. Pull the leaves back over the corn. Prepare the coals in your grill to medium heat. Grill for 10 to 15 minutes, turning occasionally, until all sides are charred lightly. Remove corn from the grill. Allow to cool a bit before removing the husks. Brush with additional cilantro-lime butter. Garnish with Parmesan. Serves 12.

Warm Grilled Shrimp and Corn Salad with Cilantro and Lime

Tags

cilantro, corn, food, gluten free, lime, salad, shrimp, summer

This salad embraces one of my favorite things about summer – fresh corn. There are several good points to this dish. It’s quick to make, especially if the shrimp is already prepared. It has complex flavors without too many ingredients. It is actually healthy for you.

Warm Grilled Shrimp and Corn Salad with Cilantro and Lime

• Garlic and Lime Shrimp Skewers
• 4 ears of grilled corn
• Cumin and smoked chipotle pepper powder
• 1 lime
• Cilantro

Cut the corn off the cob, one cob per plate Sprinkle with desired amount of cumin and chipotle pepper powder. Top with a skewer of the shrimp. Squeeze 1/4 of a lime over the corn and shrimp. Sprinkle chopped cilantro over the plate. Serves 4.

Garlic and Lime Grilled Shrimp Skewers

Tags

food, garlic, gluten free, grilled, lime, quick, seafood, shrimp, skewers, summer

I love good shrimp in the summer. Tasty and light, these skewers are great just as they are or added to salads, pasta, or even on top of nachos…

Garlic and Lime Grilled Shrimp Skewers

• 4 limes, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper
• 1 1/2 pounds shrimp, peeled and deveined
• Wooden skewers

In a bowl, combine the shrimp with the lime juice/zest, garlic, olive oil, salt and pepper. Allow the shrimp to marinade for 30 minutes. While they are marinading, soak the wooden skewers in water so they don’t burn when you grill the shrimp. Prepare the grill. When coals are grey, place the skewered shrimp over coals. Grill approx 2 minutes on each side.

Start Your Morning With a Taste Bud Bang!

Tags

beverage, chili, cocktail, lime, mango, pepper, smoothie

Mangoes are on sale at my grocery and I bought way too many of them. Usually I just eat them plain or make them into salsa. I am needing some variety and this smoothie sounded like a wonderful breakfast. Add vodka and rim your glass with sugar for a cool treat on a hot summer afternoon.

Chili Lime Mango Smoothie (a variation of this recipe by Matchbox Kitchen)

• 1 mango, peeled and cubed
• 1/2 cup ice
• 1/2 cup limeade
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika

In a blender, combine all ingredients and blend into a smooth puree. Add more pepper if you want it spicier but be careful, the heat builds up as you drink it. Serves 1.

Pomegranate Margarita

Tags

adult, beverages, cocktails, juice, lime, margarita, pomegranate, tequila, tex-mex

I recently bought a bottle of pomegranate juice for a really good price. This recipe was the perfect use for it. I used a bit less tequila (as I do not really love it) and was thrilled by the result. Next time you make Tex-Mex, you should make a pitcher of these.

Pomegranate Margarita (from Confections of a Foodie Bride)

• 2 cups homemade margarita mix (see below)
• 1 cup orange juice
• 1 1/2 cup silver tequila
• 16 oz bottle 100% pomegranate juice
• Salt or sugar, for rimming
• Lime wedges

Mix all ingredients in a pitcher. Pour over ice into salt or sugar-rimmed glasses.
Serve garnished with lime wedges.

Margarita Mix

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice (~8-12 limes)

In a saucepan, combine the sugar and water until the sugar is completely dissolved. Allow to cool then add the lime juice. Store in a refrigerator until ready to use.