Lime

Fiesta Fettuccine

July 30, 2014 by Kay Leave a Comment

Fiesta Fettuccine is vibrant with color from the peppers, corn and basil. Add to it some spices, pasta and cheese and you have a dish full of flavor.

I could eat pasta every day, really, I love it that much! I try to control the amount of pasta I eat, too many carbs to eat it every day. When I make a pasta dish I like to add in a fair amount of vegetables to off set the carbs. At least in my head I think I am eating healthier. 🙂

There are some wonderful spices in Fiesta Fettuccine, my favorites are paprika and cayenne pepper. These spices add some smokiness and heat to the dish. The cilantro and basil add a fresh element to the dish. Lastly, I added bacon and cheese to the recipe because everything tastes better with bacon and cheese. I’m right, aren’t I?

Enjoy!

Fiesta Fettuccine

Rating: 51

Yield: 4-6 Servings

Fiesta Fettuccine

Ingredients

1 pound fettuccine pasta
3 cups corn, fresh or frozen off the cob
4 tbsp. butter, softened
1 lime, juice of ½, ½ for garnish
½ tsp. paprika
½ tsp. chili powder
Pinch of cayenne pepper, more if you want it spicier
¼ tsp. pepper
½ tsp. salt
1 sweet pepper, seeded and sliced into strips
½ onion, sliced
¾ cup milk
¾ cup heavy cream
1/3 cup parmesan cheese, grated
½ cup sharp white cheddar cheese, shredded
2 tbsp. parsley or cilantro
1/2 cup fresh basil, chopped or julienned
6 sliced bacon, cooked & crumbled
1/2 cup queso fresco, crumbled

Instructions

Cook fettuccine according to package directions. Reserve 1 cup of the pasta water.
Add the corn to a microwave safe dish and heat for 2 minutes, set aside.
In a small bowl, mix together the butter, juice of a ½ a lime, paprika, chili powder, cayenne pepper, pepper and salt. Take ½ of the mixture and mix it in with the corn. Put the other half in a large sauce pan over medium high heat. Add the pepper and onion. Cook for 5-6 minutes, until they start to soften.
Stir in the milk and heavy cream. Cook for 5 minutes stirring often, until the mixture starts to thicken. Stir in the cup of pasta water.
Remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir to combine, return the pan to the heat. Add in the pasta, corn, parsley or cilantro, basil and bacon. Stir to combine.
Plate the pasta, garnish with queso fresco, a slice of lime and basil.

http://www.lovefoodwillshare.com/fiesta-fettuccine/

It’s almost ready to eat!

Fiesta Fettuccine

Squeeze fresh lime juice before eating.

Queso Fresco is a mild mexican cheese.

Love the color combination.

Pasta Perfection

Rum Marinated Chicken Breasts

July 21, 2014 by Kay Leave a Comment

Rum Marinated Chicken Breasts is a quick & easy way to add flavor to an ordinary chicken breast.

Did everyone have a great weekend? I sure did. I had brunch with some of my family on Sunday. By some, I mean there were 13 of us. I come from a large family. I have 9 brothers and sisters, most of who are married and 12 nieces and nephews.

Brunch was at SAP in Appleton and let me say, it was fantabulous! (I made that word up, in case you are wondering.) I had Gulf Shrimp on top of Cheese Grits with Chorizo and a poached egg. Other items that the family enjoyed were Chorizo Benedict, Brioche French Toast and Chicken & Waffles to name a few.

They also have a bake shop and for $8.00 you can get a sampler box which includes 5 different desserts from the bakery. I got this to go and I will be honest, I had a Chocolate Shortbread with Pistachios and 1/2 of a Cinnamon Cupcake with Maple Cream Cheese Icing & Crispy Bacon for dinner. I can’t decide which one I liked more. I definitely will be going back to SAP!

Now, on to today’s recipe, Rum Marinated Chicken Breasts. Any time I make chicken, I like to marinade the meat first. Rum Marinated Chicken Breasts is a new favorite of mine. The nice thing with the marinade is you only need as little as 30 minutes for the chicken to sit in the marinade.

I grilled the Rum Marinated Chicken Breasts and the chicken was very moist. I like to double this recipe and have extra chicken on hand for the week. It’s an easy go to for a quick dinner…on a salad, in a wrap or use it in your favorite pasta dish.

Enjoy!

Rum Marinated Chicken Breasts

Rating: 51

Yield: 4 Chicken Breasts

Rum Marinated Chicken Breasts

Ingredients

¼ cup rum
1 lime, juiced and zested
½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
2 tbsp. olive oil
4 boneless skinless chicken breasts

Instructions

In a glass bowl, whisk together the rum, lime juice & zest, salt, pepper, garlic powder and olive oil. Add the chicken breasts to the bowl and make sure they are covered with the marinade. Cover the dish and refrigerate for a minimum or 30 minutes up to 2 hours.

Notes

Adapted from The Talking Kitchen.

http://www.lovefoodwillshare.com/rum-marinated-chicken-breasts/

Marinate for the chicken.

They are best grilled.

Love the grill marks.

The chicken is very juicy.

They can be used in many different recipes.

I like the rum & lime flavor.

I like to double this recipe and have chicken on hand.

Fish Tacos with Pineapple Salsa

July 14, 2014 by Kay Leave a Comment

Fish Tacos with Pineapple Salsa is a healthy recipe of spicy fish that is topped with fresh ingredients that come to life in your mouth.

I used a basic white fish in this recipe but feel free to use tilapia or orange roughy. The fish was actually caught by my husband, Mr. B, who loves to ice fish in the cold winter months in Wisconsin. This is not something that sounds like fun to me, but it is for him and that’s all that matters. I am the lucky one because I get to prepare the fish and come up with new recipes.

This is my first attempt at making fish tacos and I must say I would rate Fish Tacos with Pineapple Salsa a 5 Star recipe. I used a mix of spices to massage into the fish and I used my flat side griddle to cook them which only takes minutes.

Fresh salsa made with fruit is the bomb! Pineapple was on special at the grocery store, so I decided to make Pineapple Salsa to go on the fish tacos. The heat of the jalapenos in the salsa compliments the pineapple and the fish.

The chipotle cream sauce adds another element of heat to Fish Tacos with Pineapple Salsa, but more of a smoky heat rather than a spicy heat. Put all the elements together and you have Fish Tacos with Pineapple Salsa and Chipotle Cream Sauce, super yum!

Enjoy!

Fish Tacos with Pineapple Salsa

Rating: 51

Yield: 8 - 10 Tacos

Fish Tacos with Pineapple Salsa

Ingredients

Pineapple Salsa:
1 ½ cups fresh pineapple
1 medium sweet red pepper
½ cup onion
1 jalapeno
¼ cup cilantro
1-2 tbsp. fresh lime juice
Salt & Pepper
Chipotle Cream Sauce:
½ cup plain yogurt
¼ cup mayonnaise
Zest and juice of 1 lime
1 chipotle pepper, minced plus 1-2 tsp. adobo sauce
pinch of salt
½ - 1 tsp. sugar, optional
Chili Rubbed Fish:
1 lb. white fish, tilapia or orange roughy
1 tbsp. olive oil
3 tbsp. fresh lime juice
2 tsp. agave or honey
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. cumin
¼ tsp. cayenne pepper
Pinch of salt and pepper
Olive oil for cooking

Instructions

For the salsa: Cut the pineapple, red pepper, onion into small chunks and add to a bowl.
Mince the jalapeno, removing the seeds and membrane and add to the bowl, if you like a lot of heat keep the membranes in. * Chop the cilantro and add to the bowl. Add the lime juice and stir everything together and add a dash of salt and pepper. Let marinate for 30 minutes.
For the cream sauce: In a blender or food processor add the yogurt, mayonnaise, zest & lime juice, chipotle pepper, adobo sauce and salt, pulse to combine. Taste the sauce, add more adobo sauce if you want a little more heat. If the sauce is too acidic, add some sugar.
For the fish: In a glass bowl, add the oil, lime juice, agave, garlic powder, chili powder, cumin, salt and pepper. Stir to combine.
Pat the fish with paper towel to soak up any extra liquid. Add the fish to a glass bowl. Mix the rub into the fish using your hands or a tongs. Cover the bowl and let marinade for 30-40 minutes.
Pre-heat a griddle or frying pan over medium heat. Brush the surface with a small amount of olive oil. Add the fish and cook for 2-3 minutes and turn over and cook for another 2-4 minutes. The time will depend on the thickness of your fish, mine were very thin. Cover the fish with foil to keep warm.
On the same griddle or fry pan, warm the corn tortillas, about 15 seconds per side.

http://www.lovefoodwillshare.com/fish-tacos-pineapple-salsa/

The fish is light & delicate.

Love the bright colors of this dish.

Fish Tacos with Pineapple Salsa

Top with chipotle cream sauce.

I like corn tortillas for this recipe.

Honey Lime Fruit Kebabs

May 6, 2014 by Kay 2 Comments

Honey Lime Fruit Kebabs will become a fast favorite for kids and adults alike. The perfect way to incorporate more fruit into your day.

Hey Everybody! Happy Hump Day!

My idea for posting this recipe today is two fold. First, it’s a great way to involve kids in helping in the kitchen and second, Honey Lime Fruit Kebabs would be a great addition to a Mother’s Day Breakfast or Brunch. Even better, let the kids make the Honey Lime Fruit Kebabs for Mom, she will love it!

I will admit, I don’t get enough fruit in my daily diet. Honey Lime Fruit Kebabs really make me want to eat more fruit. I like the combination of fruit and the honey lime glaze is just down right delicious.

Enjoy!

Honey Lime Fruit Kebabs

Rating: 41

Yield: 12 to 15 Skewers

Honey Lime Fruit Kebabs

Ingredients

1 pint strawberries
1 pineapple, peeled and cored
1 lb. grapes
Wooden skewers
3 tbsp. honey
2 small or 1 large lime
½ tsp. poppy seeds

Instructions

Wash the strawberries and cut the tops off. If the strawberries are very large, cut them in half, otherwise leave them whole.
Cut the pineapple into large chunks.
Wash the grapes and remove them from the stems.
Take the wooden skewers and line them with the fresh fruit, in any order you like. Set the skewers aside.
In a bowl, add the honey, the zest of the limes, the juice of the limes and the poppy seeds. Stir to combine.
Drizzle the honey mixture over the fruit kebabs and serve.

http://www.lovefoodwillshare.com/honey-lime-fruit-kebabs/