Tag: LIMES

LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

CHILI HONEY LEMON LIME SALMON

CHILI HONEY LIME SALMON

2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick

  • Preheat oven to broil settings on high heat.
  • Cover baking sheet with foil.
  • Spray foil with cooking oil spray; set aside.
  • Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
  • Add the honey and whisk again until well combined.
  • Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
  • Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
  • Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
  • Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.

BAKED HONEY LIME CHICKEN

BAKED HONEY LIME CHICKEN adapted from Dinner Then Dessert

With just 4 total ingredients these chicken thighs are first browned and then baked in the same skillet which results in PERFECT crispy, sweet and a little sour tender chicken that looks like you slaved over a hot grill.

1/4 cup honey
3 tablespoons Bragg’s Liquid Aminos
2 limes, 1- zested and juiced, 1-halved
5 chicken thighs, bone in and skin on
1 tablespoon avocado oil

  • Pre-heat the oven to 375°.
  • Whisk together the Bragg’s liquid aminos, honey, lime juice and lime zest.
  • Add chicken thighs to a ziploc bag.
  • Pour marinade over chicken, seal bag and rub marinade into chicken.
  • Heat the avocado oil in a large cast iron or oven ready skillet over medium high heat.
  • Using tongs add the chicken to the skillet and brown with the skin side down for 3-5 minutes. Reserve marinade.
  • Flip the chicken over so the skin side is up.
  • Add on the remaining marinade and halved lime.
  • Roast in the oven for 30-35 minutes.

NOTE: This recipe also works with any other type of citrus – lemon, tangerine, blood orange, grapefruit…

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