Showing posts with label lime. Show all posts
Showing posts with label lime. Show all posts

Thursday, March 14, 2013

Thai Chicken Salad with Peanut Dressing

 I eat a salad for lunch almost every single day.  I love filling a bowl full of bright greens and other colorful veggies for a healthy midday meal.  But if you're going to have a salad every single day, you've got to be careful to keep it interesting, otherwise you'll get so bored that you'll end up coveting your sons mac and cheese and pigs in a blanket (not that I have ANY idea what that's like.)
This is a salad that I'm already looking forward to making again.  I love peanut sauce, so to have an entire salad coated in it's velvety, sweet flavor is just heaven.  There is a lot you can add to this salad to keep it fun, hot cooked rice noodles, crispy wonton strips, chopped sweet peppers, or you could sub shrimp or pork instead of chicken. 

Thai Chicken Salad with Peanut Dressing
From The New Way to Cook Light

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless cooked chicken breast (go rotisserie!)
2 cups fresh bean sprouts
1 cup shredded carrot
3/4 cup sliced celery
2/3 cups light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
2 tablespoons lower sodium soy sauce
1 tablespoon fresh lime juice
1/8 tablespoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges, optional

Directions

Combine first five ingredients in a large bowl.  Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan, bring to a boil.  Reduce heat, and simmer 5 minutes, or until mixture thickens slightly, stirring occasionally.  Remove from heat, and cool 2 minutes.  Pour warm coconut milk mixture over lettuce mixture.  Sprinkle with peanuts, and serve with lime wedges, if desired.  Serve immediately.

Serves 4

Per Serving: 262 cal, 11g fat, 27g prot, 17g carbs, 4g fiber

Linked up with Taste and Tell

Sunday, May 2, 2010

Key Lime Bars


Any Dexter fans in the house? Gosh I love that show, it's got all the elements I love in entertainment, humor, romance, mystery, serial killers, I can't get enough!

But another thing I like about Dexter is that it's based in Miami, and every once and a while they'll throw bits and pieces in about the culture and the food! One particular episode highlighted the Key Lime Pie and a woman's search to find the perfect one. In it she mentioned that it needed sweetened condensed milk to make it the best. Well, after that I became obsessed, must. make. key lime. pie!


I didn't make an actual pie, but I did find a recipe for some great Key Lime Bars to take to a party. They were delicious, tart, creamy and I do have to agree with the character on Dexter, the sweetened condensed milk did make them great!

Key Lime Bars
Adapted from Recipezaar

Ingredients

5 ounces animal graham crackers
3 tablespoons packed light brown sugar
1 pinch table salt
4 tablespoons unsalted butter, melted and cooled slightly
2 ounces cream cheese, room temperature
1 tablespoon grated lime zest, minced
1 pinch table salt
1 (14 ounce) can sweetened condensed milk
1 large egg yolk
1/2 cup fresh lime juice
3/4 cup shredded sweetened coconut, toasted until golden and crisp (I didn't do this, but I have no doubt it would be delicious!)

Directions

1. Adjust oven rack to middle position and heat oven to 325°.

2. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. With folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

3. In work bowl of food processor, pulse graham crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.

4. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.

5. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

6. Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

7. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.

8.Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.
 
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