Tag: Lime

Honey-Lime Dressed Fruit Salad

Ingredients

  • 10 to 12 Cups Assorted Fruit (or as much as you want)
  • 2 Tbs Honey
  • 3 Limes – Zest and Juice
  • 1 Lime (extra)

Directions

  1. Cut up all of your fruit into small pieces and place in a large bowl.
  2. In a small bowl, combine the honey, lime zest, and lime juice. Taste and adjust to your liking. If it needs more lime, add the extra lime.
  3. Pour honey-lime mixture over the fruit and toss well to coat all of the fruit.
  4. Refrigerate for at least 30 minutes before serving. Enjoy!

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Key Lime Pie

Ingredients

  • 3/4 Cup Key Lime juice
  • 1/2 Cup Sour cream
  • 3 Cups Sweetened condensed milk
  • 1 Lime – zest
  • 1 Lime – halved and sliced
  • Whip cream

Directions

  1. Pre-heat your oven to 350 degrees (F).
  2. Combine the sweetened condensed milk, key lime juice, sour cream, and all but 1/2 Tsp of the lime zest in a bowl and mix well.
  3. Pour the mixture into 9 or 10 inch graham cracker crust pie and place it onto a baking pan.
  4. Bake in the oven for 7 to 10 minutes until bubbles are on the top of the pie.
  5. Rest the pie on a wire rack to cool, then place it in the refrigerator to chill completely for around 90 minutes.
  6. Top with the remaining 1/2 Tsp of lime zest, sliced limes, and whipped cream, if desired.

Avocado Lime Salsa Verde, Great Summer Salsa For Chips

Ingredients

  • 10 Tomatillos
  • 2 Serrano Peppers (Adjust Number And/Or Pepper Type For Heat)
  • 1 Avocado
  • 1 Cup Cilantro
  • 3 Limes: Juice and Zest of 1
  • 1.5 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Tsp Cumin

Directions

  1. Peel the tomatillos and place them in a small pot.
  2. Remove the stems from the serrano peppers and add them to the pot.
  3. Cover the tomatillos and serrano peppers with water and bring to a boil.
  4. Boil for 5-7 minutes. Be careful not to burst the tomatillos.
  5. Drain the pot and add cool water to cool the tomatillos and serrano peppers.
  6. Once the tomatillos and serrano peppers are cool to the touch, drain them and add them to a blender.
  7. Add the inside of the avocado.
  8. Add the remaining ingredients except for the lime zest.
  9. Blend together until smooth.
  10. Poor the mixture into a serving bowl or other container and mix in the lime zest.
  11. If the mixture is too thick for your liking, mix in a tablespoon of water at a time until it reaches your desired consistency.