Tagged: lime

Sriracha Lime Chickpeas

Sriracha Lime Chickpeas
I saw a photo of my son at school along with his classmates sitting at a table diligently writing with crayons on white paper. The caption said they were coming up with resolutions for 2017. I thought that was kind of funny considering they are only three years old. At home I asked him what he was planning to work on in the new year. His response was to play with more trains.

It took me a few minutes to realize that was a legitimate New Year’s resolution—to spend time doing what you love. Diving headfirst into a passion is more likely to stick than an unrealistic exercise regimen, and it might make you more happy. I have a laundry list of things I would like to improve, but I am going to take my son’s advice and focus on what brings me delight.

While I can’t guarantee that I will be awake at midnight, we will be snacking on all sorts of nibbles at our house tomorrow evening including these oven-roasted sriracha lime chickpeas. They are crispy, a little bit spicy and go well with cocktails and champagne. Wishing everyone the best in 2017!

Sriracha Lime Chickpeas
Sriracha Lime Chickpeas

Makes about 2 cups

2-15 ounce cans chickpeas
1 heaping tablespoon sriracha
Juice of 1 lime
1 tablespoon olive oil
1/2 teaspoon flaky sea salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 tablespoon chopped fresh cilantro

Preheat the oven to 400 degrees F. Line a sheet pan with parchment.

Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins from the chickpeas.

In a small bowl, whisk together the sriracha, lime juice, olive oil, salt and pepper. Transfer the chickpeas to the prepared sheet pan and toss with the sriracha-lime mixture. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking. Sprinkle with cilantro and additional salt and pepper before serving.

Lemon Lime Shortbread

Lemon Lime Shortbread
I love to bake, but it’s only on special occasions when I get fancy with frosting, sprinkles and other decorations. Zero-effort bar and drop cookies that look even more appealing when they are lopsided, bumpy and cracked are my preference. Those imperfections give them character and make it impossible to just have one.

Since it’s the holiday season, I figured I should bake more formal cookies that required being cut out and iced. The result was lemon lime shortbread topped with citrus-spiked icing. Like classic shortbread, they were crumbly, but the lemon and lime cut through all that butter giving the cookies a zippy bite.

I shared this cookie as part of a virtual cookie exchange organized by The Modern Proper. You can find a full list of cookies here. #calmandbrightcookienight

Lemon Lime Shortbread
Lemon Lime Shortbread
Adapted from Mark Bittman

Makes about 2-1/2 dozen 2-inch-square cookies

1/2 pound (2 sticks) unsalted butter at room temperature
3/4 cup granulated sugar
1 egg yolk
Juice and zest of 1 lemon plus more zest for decorating
Juice and zest of 1 lime plus more zest for decorating
1-1/2 cups all-purpose flour plus more for dusting
1/2 cup cornstarch
1/2 teaspoon salt

Using an electric mixer, beat the butter and sugar together on low until just combined, about 30 seconds, followed by the yolk, lemon zest and lime zest. Beat in the flour, cornstarch and salt on low until just combined. The dough should still be crumbly. Flatten the dough into a disk, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes until firm.

On a lightly floured work surface, roll out the dough until it is 1/4 inch thick. Use a cookie cutter to cut out shapes. Chill the unbaked cookies in the refrigerator for 1 hour.

Preheat the oven to 275 degrees F. Bake the cookies on an ungreased sheet pan for 30 minutes until they are just baked through, but the tops have not browned.

Let the cookies cool completely. To make the icing, whisk together the confectioners’ sugar, lemon juice and lime juice. If the icing seems too thin, add a little more sugar. Dip or drizzle to the cookies with icing and sprinkle with zest.

Store in an airtight container.

Mexican Street Corn

Mexican Street Corn
On my list of goals this summer is to eat as much fresh corn as physically possible. So far I’ve been doing pretty well from grilling to slicing off the kernels into salads, I am on my way to checking this off my to-dos. Whenever I fire up the grill, corn-on-the-cob always gets a spot on the grates, but last weekend I slathered on a little more than just butter when I made Mexican street corn.

Known as elotes, this Mexican corn-on-the-cob is usually smeared in a mixture of mayonnaise, sour cream and lime juice, but I used Greek yogurt instead. When I peeled back the husks, I removed the silk and braided the leaves creating a handle for each cob. Once they were grilled. I coated them in lime-spiked yogurt and sprinkled on crumbled cotija, chili powder, cilantro, salt and pepper.
Mexican Street Corn
Mexican Street Corn

Serves 4

4 corn cobs
1/2 cup Greek yogurt
Juice from 1 lime
1/4 cup crumbled cotija cheese
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
Salt & black pepper

Preheat a gas or charcoal to medium high heat.

Pull back the husks of each corn cob. Remove the silk and braid the leaves of the husk. Tie the braid with one of the leaves.

In a small bowl, whisk together the yogurt and lime juice.

Grill the corn, turning occasionally, until lightly charred, about 8-10 minutes.

Smear the corn with the yogurt mixture and sprinkle with cheese, chili powder, cilantro salt and pepper.

Chipotle Chicken Soup

Chipotle Chicken Soup
The first snow of the season fell in Chicago last weekend. I felt giddy as I watched the flakes under a blanket from the comfort of my sofa with a mug of soup in hand. The view from our front window was beautiful, but when I had to get suited up in winter gear and attempt the same for a toddler, that excitement melted away.

I am already over the production it is to go outside during these cold temperatures, but I can’t get enough warmth in the form of food like this chipotle chicken soup. It was spicy and everything I needed to for this first taste of winter weather. Black beans and rice made it a hearty, stick to your ribs kind of bowl of soup.
Chipotle Chicken Soup
Chipotle Chicken Soup
Adapted from Flour, Too by Joanne Chang

Serves 6 to 8

2 tablespoons vegetable oil
1 medium onion, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch pieces
2 garlic cloves, minced
2 pounds bone-in, skin-on chicken breasts
1 canned chipotle chile, seeded and minced
1/2 teaspoon cumin
1-28 ounce can crushed fire-roasted tomatoes
2 quarts water
2-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup uncooked brown rice
2-15 ounce cans black beans, rinsed and drained
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 tablespoons chopped fresh oregano
1/2 cup minced fresh cilantro
Juice of 1 lime

Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the carrots and garlic and continue cooking for an additional 3 minutes until the onions are translucent. Add the chicken breasts, chipotle chile and cumin. Brown the chicken turning once, about 8 to 10 minutes.

Add the tomatoes, water, salt and pepper. Bring to a boil and reduce to a simmer on medium-low heat for 10 minutes. Remove the chicken, set aside and simmer for another 50 minutes.

Stir in the rice and continue simmering for 15 minutes.

When the chicken has cooled slightly, use a fork to shred the meat from the bones. Discard the skin. Add the chicken, black beans, zucchini and oregano and simmer for 10 minutes until the rice is cooked and the zucchini is tender.

While simmering, if the soup seems too thick, add up to 1 cup of water. Before serving, add the cilantro and the lime juice.

Store the soup in an airtight container in the fridge for up to 3 days or in the freezer up to 1 month.

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