Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!

Enjoy!

Coconut Lime Crumble Bars

Coconut and Lime are 2 of my favorite ingredients.  Put them together with sugar... mmm. I've been wanting to make these tempting bars for awhile now, but just never have.  After the Teacher Appreciation mexican lunch we served a few weeks ago, I had an excess of limes. So, it was time! 

This recipe was everything I wanted. It has a nice crust both on top and on bottom, with a creamy lime center. The sugar cuts the tartness of the lime, and the coconut is a perfect touch. Fast and easy, these would make a great dessert for a barbeque or pot-luck!

Lime and Coconut Crumble Bars

Adapted from Baking Bites

1/2 cup butter, room temperature
1 cup brown sugar
1 cup all purpose flour
1 teas baking powder
1/2 teas salt
1/2 cup rolled oats, whole or quick cooking
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
1/2 cup fresh lime juice
2 teas lime zest

Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and grease lightly.

In a large bowl, cream together butter and brown sugar until fluffy. Add in flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.
Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

Bake for 30-35 minutes, until golden brown.
Cool completely on a wire rack before cutting into squares.

Store in refrigerator, or at normal room temp.

Makes 25 squares.

Enjoy!

Tropical Shortcake

The first week of May was Teacher Appreciation Week. Yours truly was in charge! We really had a great time spoiling our teachers. On Thursday, Cinco de Mayo, we threw a Mexican Fiesta for lunch. The teachers participated in a Salsa Contest, and I cooked the rest of the meal! I knew exactly what I was making for the main course, but the dessert was trickier.  I originally was going to just pick up something from Costco. Then, I found these.  Shortcakes topped with Strawberries and Lime juice, topped with Coconut Whipped Topping... heaven.  The original recipe comes from Our Best Bites, and serves 4 normal sized servings.  I greatly expanded the recipe and made 60 individual servings in clear glasses.

What did the teachers think? They were in love!  Many said that these were the best shortcake they had ever had! I agree. I'm not a huge shortcake fan, but the strawberries with the tangy lime, and the coconut cream was amazing.

Here is the recipe for 4 normal sized servings. I'll follow with the measurements I used to expand the recipe. Now, I don't do math, so I guessed! And I actually did pretty good!

Tropical Shortcakes
Adapted from Our Best Bites
This recipe serves 4

Angel Food cake or Pound Cake (Yellow cake would be good too!)
4 cups sliced fresh strawberries
1/2 cup white sugar
4 Tb fresh-squeezed lime juice (about 2 limes)

For the Coconut Cream:
1 Cup whipping cream
1/2 Cup powdered sugar
2 teas coconut extract (found by vanilla extracts)
1 teas vanilla extract

3/4 cup toasted coconut

Slice strawberries. Mix the lime juice and sugar into the strawberries. Stir well and set aside for about 15 minutes, stirring occasionally. (I made my strawberries the night before, and they were so yummy!) Magic happens: the sugar dissolves, and a light syrup forms.


To make the cream, place whipping cream in a bowl and beat with an electric mixer for about 1 minute. Slowly add in the powdered sugar, and both extracts.  Contine beating on high until soft peaks form. This usually takes a few minutes!

Slice cake and spoon strawberries over the top. Include the lime-syrup for a great flavor! Top with Whipped Cream and sprinkle with the toasted coconut.

These are what the teacher's deserts looked like!

Now, I took this recipe and made 60 of these little 5 oz cups.  I was going for the layered look, and was very pleased how they turned out! I prepared the strawberries the night before, the whipped cream the morning of, and put everything together right before the event. I didn't want the shortcake to get soggy!  Our principal came in to take pictures and I told him to take some of the desserts for me! 

Rough Measurements: (Since I don't do math!)

I used roughly 120 LARGE costco sized strawberries. It was 2 of the 4 lb containers.
I think I went through 5 or 6 limes, and about 2 cups of sugar.

I sliced a good layer of strawberries, squeezed a lime over the top, added about 1/4-1/2 cup sugar, and then continued to cut more on top. When I was done cutting, it all got stirred together and refridgerated.

I used 1 1/2 cartons of whipping cream, 5 teas Vanilla extract, and 3 teas of Coconut extract (coconut is much stronger!)  I used a total of 3 cups of powedered sugar as well.

The shortcakes were little individual round cakes that I cut into fourths.  I placed one piece in the bottom of each cup, topped with strawberries and juice, and then the cream and cococut. The toasted coconut is so important, if only to let people know that the dessert contains coconut.


Now, just one more time- these were SO good that I've been craving them ever since! Good thing I have lots and limes and coconut left over!

Enjoy!

Sweet Pork Tacos with Cilantro Lime Slaw

I am in search of the perfect shredded pork recipe. While I am more in favor of a spicy pork, this pork hit the spot for it's sweetness. Topped with a fantastic cabbage slaw with Cilantro Lime Sauce, it just made the taste buds dance!

One note. I detest Dr. Pepper. I used Coke instead, which I moderately tolerate. Actually though, you really can't taste the soda in the recipe. I think the carbonation helps tenderize the meat, and also contributes towards the sweetness. Next time though, I think I'll cut down on the brown sugar, so it's a little less sweet.


Sweet Pork Tacos with Cilantro Lime Slaw
Makeit-loveit.com


Cilantro Lime Slaw 
*I changed the quantities and ingredients of this recipe.

1 package Cole Slaw or whole shredded cabbage (I was the only one who had this, so I did 1/2 shredded cabbage)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cilantro, chopped
1 teas minced garlic
1/4 teas Cayenne pepper, or a dash of hot sauce
1/2 teas salt
2 Tb Lime juice
1/2 teas cumin

Combine all but the cabbage in a food processor, and process until smooth. Mix desired amount of dressing with cabbage no more than 30 minutes before serving. (I don't think the leftovers would last long)


Roasted Sweet Pork

6 lbs Pork Shoulder/Butt (I used 3lbs and had enough for 2 adults and 3 kids with leftovers)
1 19oz can Red Enchilada Sauce
1 20 oz can Dr. Pepper or Coke
2 teas Chili Powder
1 teas Cumin
1 teas Salt
1 Garlic clove, or 1 teas garlic powder
1 1/2 cup Brown Sugar (I would reduce to 1 cup)
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Trim the pork of any thick fat. Combine all ingredients except the pork in a bowl. Place the pork in a slowcooker, and pour the sauce over the top.  Cook on low for 8 hours, or on high for 6. Shred meat about one hour before serving, and continue cooking.

I served this as burritos topped with the slaw and black beans.  I think the slaw added a nice fresh, crispy bite to the pork.  I'm using the leftovers in another great recipe coming soon!  You could also freeze the leftovers.

Enjoy!

Pineapple Cilantro Rice

When my Dad and Brother came to visit last month, it was a opportunity to try some recipes that I've been wanting to make. This rice was one of them. I paired it with the Crispy Coconut Chicken and it was the perfect side dish! And believe me, if Dad likes it... so will you!

The original recipe comes from the gals at Our Best Bites, but I changed it up a little. It's a recipe that is easily catered to fit your tastes. The rice can be any flavor, and you can add more or less of any of the ingredients.

Pineapple Coconut Rice with Lime and Cilantro

1 cup dry rice, cooked in 2 cups of water. I used Jasmine Rice- following the package directions, but you can use white, brown, neon pink... whatever you like the best!
2 TB butter
Juice from 1 large lime (You might need more. The rice absorbs the juice- taste as you go)
1-2 small cans crushed pineapple, drained
1/2 - 1 cup shredded coconut
1/4 - 1/2 cup chopped cilantro
Salt and pepper to taste

Cook your rice according to package directions. When done, add butter, and stir to melt. Add lime juice, pineapple, coconut, and cilantro. Stir to combine, tasting (a very important step!), and adding more ingredients if needed. Add salt and pepper to taste. Serve immediately.

Because of the nature of rice, sucking in every kind of juice in comes in contact with, you will want to serve this right away. If you don't, you might need to add some more lime juice. Otherwise, cook the rice, add the butter, and then mix in the rest right before serving.

Enjoy!

Southwest-Style Egg Rolls

My favorite "meal" at Chili's is their appetizer plate of Southwestern Egg Rolls. I confuse the waiter every time when I ask for those as my meal! Yes, they are fried, but they are also filled with veggies, and beans. Yum!

Southwest-Style Egg Rolls

2 TB Olive Oil
¼ cup Chopped green onion
4 cups fresh baby spinach
1 cup frozen corn
1 (15oz) can black beans, drained
1/2 cup chopped cilantro
1 TB fresh lime juice
½ teas. Salt
2 teas. Ground cumin
6 oz Monterey Jack cheese, shredded
1 (14oz) package egg roll wrappers
Vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender.

Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin.

Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

You can also BAKE the egg rolls for a healthier version. To bake:
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

I made some of my Cilantro-Lime Dressing to dip these in, and it was perfect!
Well... almost. I would add 1 mashed Avocado to the dressing next time!

Eat with salsa, and a bed of lettuce or leftover spinach!

Lime Cilantro Chicken

A few days ago, I posted a great recipe for Cilantro Lime dressing. Today's recipe is for the great looking chicken in the photo! Paired with the dressing, this is a fabulous meal!

Lime and Cilantro Chicken
(Original Recipe found HERE, but changed to fit my families' tastes!)

Enough skinless, bonesless chicken breasts, cut into strips, to feed your family
Juice of 2 limes (can also use the zest for an extra kick)
2 TB Sugar
2 teas. dried Oregano
1/2 teas. Cayenne
1 teas. ground Cinnamon
2 teas. Cilantro
Vegetable Oil

Mix all the ingredients except for the chicken in a large bowl. Add chicken and set aside to marinate for 30 minutes.

Heat vegetable oil in a large frying pan. Add chicken and cook until done.

Here's the fun part! What to do with the chicken?
1. Salad! Add the chicken to a salad, and be sure to use Cilantro Lime Dressing over the entire thing!
2. Make burritos! We made ours with black beans, chicken, salsa, guacamole, sour cream, and cheese.
3. Add onions and peppers to the pan to make Fajita's!

What can you come up with? My husband took one bite of this chicken and said "WOW!" This is a keeper in our house for sure!

Cilantro Lime Dressing

I found this amazing recipe on Rara Bakes.
It's a great food blog! Check it out today!

This dressing is similar to the salad dressing at some Mexican places like Cafe Rio and Bajio. Pour it over your salad, or any Mexican dish.
Easy to make, fabulous to eat!

Creamy Lime Cilantro Dressing

1 packet Hidden Valley Buttermilk Ranch Dressing Mix
1 cup mayonnaise
1/2 cup buttermilk OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1/2 cup
1 lime
2 cloves garlic
1/2 cup roughly chopped cilantro
1/4 cup green salsa

Put dressing mix, mayonnaise, and buttermilk in the blender. Juice the lime into the blender. Peel the garlic cloves and then grate them using the small end of a cheese grater. Add to the blender. Add cilantro and green salsa.

Blend until everything is well-combined and then refrigerate for several hours before serving.

Easy, right? And best of all, it's sooo yummy!

Look for my next recipe post- some fabulous chicken that pairs perfectly with this dressing!