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Poblano Cilantro Pesto

16 Jan

4 poblano peppers

3/4 cup fresh parmesan cheese, grated

1/2 cup fresh cilantro

1/4 cup chopped walnuts

3/4 cup olive oil

3 garlic cloves

3 TBSP fresh lime juice

1 tsp salt

 

Turn oven to Broil

Place peppers on a foil lined baking sheet. Broil 5 inches from heat about 5 minutes on each side until blistered. Place peppers in a zip loc freezer bag; seal and let stand 10 minutes. Peel peppers; remove and discard seeds.

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to 1 week.

 

Makes 1-3/4 cups

 

 

Key Lime Cupcakes

16 Jan

1 box lemon cake mix

1 box ( 4-serving size) lime jello

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

 

Glaze:

1 cup powdered sugar

2 TBSP Key lime juice

 

Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

3-1/2 cups powdered sugar

 

Preheat oven to 350

Place paper baking cups in 2 muffin pans. In a large bowl, beat cake mix and gelatin on low-speed 30 seconds. Add remaining cup cake ingredients; beat at low-speed for 30 seconds; then beat 3 minutes 2 minutes, scraping bowl as necessary. Divide batter evenly among pans, filling each cup about 2/3 full.

Bake 17 to 22 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Move to cooling racks and pierce holes in top of cup cakes with a fork in several places.

In a small bowl, mix 1 cup powdered sugar and enough of the 2 TBSP lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread over cupcakes. Cool completely.

In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low-speed, beat in vanilla and powdered sugar until mixed; beat at medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in the center. Garnish with grated lime zest if desired.

 

Makes 24 cupcakes

Key Lime Pie

11 Jan

1 prepared Graham cracker crust

2 (14 oz) cans sweetened condensed milk

1 cup fresh key lime juice

2 egg whites

1/4 tsp cream tartar

2 TBSP granulated sugar

 

Stir together milk and lime juice until blended. Pour in pie crust. Beat egg whites and cream of tartar at high-speed  until foamy. Add sugar, 1 TBSP at a time, beating until soft peaks form 2 to 4 minutes. Spread over filling, sealing edges. Bake at 325 for 22 to 25 minutes. Cover and chill 8 hours.

Chicken Wings with Curry Lime Butter

6 Jan

4 pounds Party style chicken wings, thawed

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

½ cup butter, softened

1 tablespoon grated lime peel

2 tablespoons fresh lime juice

1 tablespoon honey

2 teaspoons red curry paste

¼ teaspoon soy sauce

Heat oven to 425 degrees

Place wings in a large bowl, and drizzle with olive oil. Season with salt and pepper, tossing to coat. Arrange wings in a single layer on a foil lined 15x 10 inch jelly roll pan. Bake for 40 to 45 minutes or until brown and skin is crisp, turning after 20 minutes

Stir together softened butter and next 5 ingredients in a large bowl; add wings, and toss until evenly coated. Transfer to a serving platter.

Makes 6 to 8 appetizer servings

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