Tag Archives: Lime

Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli

No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Soy sauce
Red chili flakes

1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.

Mexican Lime Corn Salad

Mexican Lime Corn Salad

  • Servings: 4-6
  • Difficulty: facil
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Grilled Corn Salad with Red pepper, lime, and Cotija
Summer corn is still in the market so I am trying to use as many summer veggies and fruits I can before they transition out of season. Love this salad.   The peppers with sweet corn and punch of lime juice, cilantro and Cojita cheese all harmonize like the Polyphonic Spree.
4 ears of fresh corn
1 red pepper (seeded and diced)
3 jalapeno (seeded diced)
Handful of torn cilantro
3 green onions
2 limes juiced
2 tbs of sour cream
Cotija cheese for topping
Sprinkle of Tajin Seasoning
Kosher salt and pepper to taste


Grill your corn until browned.   Cut it into a large bowl and add all the ingredients except the cheese and mix it well. Top with the cheese and serve (cold or warm).

Cervaquila Cocktail

Tonight we had classic cheese enchiladas but we were torn with a pairing drink. Beer or margarita? Why not both. It’s a popular trend in TX to see a frozen margarita with a Corona sitting upside down in it. It slowly releases beer as you drink your margarita.

I cut the sugar and simply poured a beer added a shot of tequila and squeezed a lime in it. Excluding the sugar from the margarita enhances the beer tastes.


Pretty in Pink Tequlia Cocktail


We enjoyed some Chicken Tacos Al Pastor so tried to come up with a margarita type cocktail. We had grapefruit and Hibiscus tea left over from our party so came up with this little number.

3-4 fingers of Tequila
2 fingers of fresh grapefruit juice
2 fingers of hibiscus tea
juice of 1 lime
topped with seltzer and ice
You could add simple syrup or agave syrup if you want it sweeter. We like the tequila to come through without the sweet cover up.

Summer Porch Cocktail

Summer Porch Cocktail

For dinner we were making a sandwich that had whiskey peach jam so I decided to make a cocktail incorporating peaches. It’s summer on a porch that isn’t so friggin hot….peachy, herbal, fizzy.


Two cocktails:
6 oz of Gin
1 peach (pitted and sliced)
2 limes
2 sprigs of rosemary
Simple syrup or sugar (to taste)

Juice the limes and add to glass with peach slices and rosemary. Muddle and then add your Gin and simple syrup. Give it a good shake until combined and top with seltzer and ice.

Agave Way Cocktail

Agave Way Cocktail

Agave Way Cocktail
Agave Way Cocktail

Created by New Mexico barman Chris Milligan. Just another way to celebrate the Hatch Green Chili.
Wasn’t sure how Jill would enjoy the roasted chili in her cocktail but we just used a ring of roasted Hatch Chili and it didnt take over the drink at all. The grapes also give it a fruity punch.

5 black grapes
ring of roasted hatch chili
juice of 1 lime
½ ounce of dark agave syrup
3 ounces of tequila

Muddle the grapes, chili, lime juice and syrup. Add tequila and ice and shake. Pour and enjoy.

Agave Way Cocktail
Agave Way Cocktail

“Frestela” Tequila Cocktail

Frestela Cocktail

This has been a “go to” cocktail in our house. We rightly named it by combining Fresca and Tequila. You can use any lemon lime, grapefruit soda.  Also you could also use Vodka or Rum.  We like the fizz.  Drinks like a summery soda but kicks like a goat.


3-4 fingers of tequila.
juice of one lime
1 can of Fresca (Peach last night)

Combine tequila and lime juice and top with Fresca and ice.