emeraldowl

Posts Tagged ‘Lime’

Weekly Boozer: Cuban Bul

In Uncategorized, Weekly Boozer on August 21, 2011 at 9:53 pm

It’s no bull. It’s a BOOL. This is a beer spritzer which is popular in Cuba. It’s refreshing, cool and an easy sipper for the summer! I’m a sucker for anything with lime in it and this is a real treat. Enjoy.

CUBAN BUL

1/3 cup fresh lime juice
1 (12 ounce) bottle of pilsner beer, chilled
1 (12 ounce) bottle of ginger ale, chilled
4 lime slices, optional
plenty of ice!!
 
*if you like a sweeter spritzer add a Tbsp or two of Agave or simple syrup.
 

Directions: Combine the first 3 ingredients in a pitcher, we used Beck’s for the beer (*sweeten if you like); serve over ice with lime garnish. Sip your day away! This makes about 4 glasses – so feel free to double or triple the recipe!!

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Fried Green Chile Chicken Tacos

In Cooking, Uncategorized on August 11, 2011 at 9:11 pm

These are really like quesadillas, overstuffed and fried, unlike you would normally eat a flour tortilla taco (“soft taco”). It’s cheesy, buttery, roasted goodness and you should try it. Of course this could be made like traditional quesadillas and you could skip the frying part, but you would be missing out! Another thing I really love about this recipe – it is all done in the same cast iron skillet. Less dishes make me a happy cook!

Fried Green Chile Chicken Tacos

Ingredients:

  • 2 Tablespoons Canola Oil
  • 2 Large Bell Peppers, Cut Into Strips
  • 1 Medium Onion, Cut Into Strips
  • 8 Flour Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • 2 -3 Tbsp Taco Seasoning (or one packet)
  • Salt & Pepper, To Taste
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (Colby Jack)
  • Butter, for frying tacos/quesadillas
  • Sour Cream, for serving
  • Limes, for serving

Directions: Prepare your chicken and vegetables (cut into small chunks, instead of strips if you are doing quesadillas). Heat skillet over high heat and add canola oil. Cook peppers and onions over high heat until they start to get brown/black. Remove from skillet and set aside.

Season diced chicken with taco mix and salt or pepper if needed.  Add additional oil to the skillet if needed. Add the chicken and cook for a couple of minutes, stirring while browning. Dump in the canned green chilies. Stir and cook until chicken is totally done inside.  Add to the pepper and onion mixture.

Here is shot from my phone – showing how I set the tacos to fry.

Wipe out skillet, heat butter. Fill a tortilla with chicken-pepper mixture, then layer on cheese.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. (You may have to hold one side down while frying.) Remove from skillet and serve with sour cream, fresh lime for squeezing… everyday salsa ;). Enjoy the crunchy, cheesy goodness – EO

Smoothie Fest

In Cooking, Uncategorized on May 25, 2011 at 10:14 pm

I have been avoiding my kitchen like the plague.  Moving and packing stinks. Packing dishes, pots, pans and etc stinks 2x. So I have been living on random food from my pantry, Hill Country BBQ and gas station fair. While avoiding this area of my house I have still been drinking smoothies. What? It’s a good ten minutes. In – out and I live to avoid that room for another day.  Plus these sweet chilly concoctions are a great way to start a hot summer’s day.

 Whole Living Smoothies titles are linked to recipes

Mango – Coconut Water 

I used some frozen mango and pineapple. I can actually consume coconut water this way!! Otherwise I find it vile, which is sad considering it’s health benefits.

Blueberry and Green Tea 

This was my favorite of the three. Like blueberry sorbet. Very fresh and bright.

Chamomile-Banana This one was more like a milkshake. Very tasty and the banana went well with the tea. Next time I am going to try the addition of ginger.

Less than one week till the moving day!! Pretty soon I am going to have to face more than the blender in the kitchen… Here’s hoping the beginning of your summer is bright and filled with fruit!

Weekly Boozer: Mexican Beer + Jerky

In Cooking, Uncategorized, Weekly Boozer on April 16, 2011 at 7:56 pm

Mexican beer is a staple in our house. It’s our Coors… or Bud… guess we ain’t into domestic beers. Except, good ol’ Shiner.  But, on most given days you will find Corona (that’s currently cooling in the fridge now), XX, Modelo, or Pacifico.  I like them all with lime and they are all very refreshing and easy drinking beers. There is not a lot to say about these beers… perfect for summer, great gold color?… ugh tastes real good and perfect for cooking – there!

This week I decided to try out a recipe I clipped out of a Food & Wine magazine years ago using Mexican beer as a jerky marinade. (Original recipe here – I denoted my changes in green) So tonight we are drinking Corona and eating jerky… that was marinated in Corona – double boozer?

Mexican Lime Jerky

Recipe adapted from and picture courtesy of Food & Wine

2 large jalapeños, halved
1 small bunch of cilantro
1 cup fresh lime juice and zest from limes
1 quart light Mexican beer, such as Corona
1/4 cup soy sauce
1/4 Worcestershire
2 cloves of garlic, crushed
1 Tbsp cracked black peppercorns
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
Coarse salt, for sprinkling before drying the meat

Directions

  1. In a mini food processor, puree the jalapeños (can seed one or both if you don’t like the heat!) and cilantro along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, Worcestershire, crushed garlic cloves, crushed peppercorns and the remaining 3/4 cup of lime juice.
  2. Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.
  3. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
  4. Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks. (or so they say – mine is only two days old…) It is great, packed full of flavor. You don’t necessarily taste Corona, but you do get the lime, cilantro, soy and a small warmth from the peppers at the end.  It all in all beats store-bought jerky and is such an easy and adaptable recipe! I look forward to trying new and future flavor combos. Oh and it has a great texture – dry, chewy – but not jaw breaking. I guess it has a good snap, but won’t make you regret breaking off a piece!