Tag Archives: lime juice

Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

  1. one pound chicken tenderloins
  2. one can diced tomatoes with green chilis
  3. one packet taco seasoning
  4. one can pinto beans, drained
  5. 2 cups frozen corn
  6. juice of one lime
  7. 1 cup white rice, cooked to package directions

 

Process:

  1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
  2. Cook on high for 3 hours.
  3. When the chicken is cooked through, use two forks to shred the chicken.
  4. Cook the rice to package directions.
  5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
  6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
  7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
  8. Serve hot, and top with cheese if desired.

mexi casseroleHappy Allergy Free Eating!

 

 

 

 

 

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Smokey Garlic Lime Chicken

I am really loving having a grill and the summer to enjoy it in!  It is such an easy cooking method and perfect for summer foods.  Lately, I have been enjoying grilled corn on the cob and chicken.  Here is a smokey chicken rub that I tried and loved.  The chicken marinade makes it especially juicy and tender when served hot off the grill.  Yum!

Smokey Garlic Lime Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tsp. garlic salt
  3. 2 tsp. smoked paprika
  4. one half tsp. cinnamon
  5. 1 tsp. cumin
  6. one half tsp. nutmeg
  7. one half tsp. red chili powder
  8. 1 tsp. ground ginger
  9. the juice of one lime
  10. 1 tsp. chopped garlic

Process:

  1. In a large bowl, coat both sides of the chicken with the garlic salt, paprika, cinnamon, cumin, nutmeg, red chili powder, and ginger.
  2. Add the lime juice and garlic.  Let the chicken marinate for about 3 hours.
  3. Grill until chicken is cooked through and serve hot!

Happy Allergy Free Grilling!

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Fresh Salsa Chicken

With my new house, I also got a new grill and have been loving it during these summer days!  It doesn’t heat up the kitchen the way an oven does, and is really easy to use.  Among burgers and hot dogs, I have been trying different grilled chicken recipes.  Here is a fresh salsa recipe to put over plan grilled chicken.

Fresh Salsa Chicken

Pieces:

  1. 3 tomatoes
  2. one half of an onion
  3. juice of one lime
  4. 3 tbsp. chopped cilantro
  5. 2 tbsp. olive oil
  6. diced jalapeno peppers, if you want to add a little spice
  7. salt and pepper
  8. 1 lb. chicken tenderloins

Process:

  1. Dice the tomatoes into small pieces, being sure to scoop or cut out the seeds and core.
  2. Finely dice the onion.
  3. In a large bowl, add the diced tomatoes, onions, lime juice, chopped cilantro, olive oil, and salt and pepper (and optional peppers).
  4. Stir to combine and let sit for at least an hour to let the flavors mingle.
  5. Grill the chicken tenderloins, about 3 minutes each side until cooked through.
  6. Serve the chicken hot with some fresh salsa spread on top.

Happy Allergy Free Eating!

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Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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Oodles of Thai Peanut Noodles

I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind.  But at home, I love making Thai Peanut Noodles.  They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!

I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready.  The result?  A delicious dish that I could enjoy at my own table!  It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.

Thai Peanut Noodles

Pieces:

  1. one and a half cups smooth peanut butter (I like Skippy Natural)
  2. 4 tbsp. rice vinegar
  3. 2 tbsp. honey
  4. 2 tbsp. sesame oil
  5. 2 tbsp. wheat free soy sauce
  6. juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
  7. 1 tbsp. chopped garlic
  8. 1 tsp. red chili flakes
  9. 2 tbsp. ginger
  10. rice noodles (or your favorite pasta)
  11. one half cup of the water the pasta cooked in
  12. chopped scallions, about 2 tbsp.
  13. one carrot, shredded into fine strips using a vegetable peeler.

Process:

  1. Cook the pasta according to package directions.  (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
  2. In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger.  Stir well.
  3. When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce.  Stir to combine.
  4. Add more warm water if you want to thin out the sauce even more, to your liking.  If you don’t have any pasta water left, regular warm water is fine.
  5. Stir well and pour over the pasta.
  6. Top with chopped scallions and shredded carrot.
  7. Serve hot… or cold the next day!

You could also top with chopped peanuts, or shredded chicken.

Happy Allergy Free Eating!

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Summer Salsa Talk

When I visit my parents, my mom goes on a culinary binge creating gluten and dairy free meals.  She is always on the lookout, and I often go home with numerous copies of recipes… and a full stomach.

This week, my mom made salmon with summer salsa on top, with roasted green beans and quinoa on the side.  We went to the local farmer’s market to get fresh fruits and veggies for the salsa…always the best way to get fresh and less expensive produce.  The salsa included chopped mango, red pepper, tomato, jalapenos, shallots, a tablespoon of apricot jam, olive oil, balsamic vinegar, and lime juice.  A perfect summer topping.

After dinner, my mom and I were talking about how homemade salsa can take on so many different varieties.  Here is how the conversation went:

“This was so delicious.  You could also add red onion for a kick.”

“Oooo, or how about capers and olives?”

“Or you could make a citrus salsa by adding orange slices.”

“Or grapefruit!”

“What about some crunch… like nuts… pine nuts would be good.”

“And celery.”

“Waldorf salsa… celery, grapes, and walnuts.”

“Or BLT salsa… with arugula and chopped bacon.”

“And you could put this over chicken, or in a salad, or even over sausage in the morning.”

“You know, we really should write all this down…”

And so it goes.  My mom and I really love talking about food and how different flavors come together.  We often look at recipes and then discuss how we could change them with different flavors for different seasons, meals, or tastes.  To me, this is what makes cooking such a fun challenge. 🙂

Happy Allergy Free Eating, and talking… go make some salsa!

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