Cilantro and Lime ... Everything

My New Year's Eve menu was inspired by a couple of items:

• frozen strawberries that I wanted to use up
• limes on sale -- 4 for $1!  Lime is my favorite citrus flavor.
• scrumptious-looking jumbo shrimp on sale at my local grocery store

How did this all come together?  Cilantro-lime shrimp with a side of cilantro-lime rice and a salad of black beans, avocado, and other crunchy goodness dressed with (you guessed 'er!) lime juice.  There's no such thing as too much lime, in my opinion. The flavor is very subtle in all of these dishes and plays a supporting role to garlic, pepper, and other seasonings.   Add a lime-alicious strawberry slush and my New Year's Eve dinner is complete!

Where I come from, most special events include a bucket of something called "slush."  Slush is an icy base, made of fruit or juice or other yummy flavors.  True slush also includes a generous portion of alcohol, such as vodka or brandy, to keep it from freezing hard as a brick.  To serve, you scoop out the slush into a glass and top it with a clear soda, ginger ale, or club soda.

STRAWBERRY-LIME SLUSH 
(Note:  make several hours in advance)
Printable version of this recipe

INGREDIENTS
10 ounces of frozen strawberries, thawed and sliced
1 (12 oz) container of frozen limeade
3/4 c. ice cubes
Ginger ale, Sprite, or club soda
Optional:  lime for garnish
Optional:  tequila

DIRECTIONS
Blend the strawberries, limeade, and ice cubes in a blender until pureed.  Pour into a plastic container and freeze until firm.  To serve, scoop out a generous helping of the slush into a glass.  (The glass above is a 20-ounce highball, and I used three soup-spoon-sized scoops of slush.  Very precise, yes? :-))  Top with soda and stir.  If you wish, replace some of the soda with tequila.  Garnish with a lime twist.

BLACK BEAN and AVOCADO SALAD with LIME
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Inspired by Gina at Skinnytaste's recipe ~ I added extra crunch and heat.

INGREDIENTS
1 can of black beans, drained and rinsed
2 avocados, diced 
2 plum tomatoes, seeds removed and chopped
1 cucumber, seeds scooped out and chopped
1 green Anaheim chile, seeds and membranes removed, chopped finely
1/2 cup of celery, chopped
1/4 cup of red onion
2 T cilantro
Juice of 2 limes
Salt and pepper to taste

DIRECTIONS
Combine all items.  Refrigerate until serving time.

CILANTRO-LIME RICE
Printable version of this recipe

Also inspired by Gina at Skinnytaste's version of Chipotle's recipe.  However, I love to bake rice simply for the convenience (can you say "fix and ignore??"), so I adapted her recipe to fit that style of cooking.  Be advised ... this recipe makes A LOT.

INGREDIENTS
2 cups of basmati rice
4 cups of boiling water
Juice of 1 lime
Chopped green onions
1/4 c. chopped cilantro

DIRECTIONS
Preheat oven to 375 degrees.  Spray a 2-quart casserole dish with nonstick cooking spray.  Be sure to choose a dish that has a tight-fitting lid.  I like to use one that has a clear lid so I can monitor the rice.  Combine the rice with boiling water in the casserole dish and bake for about 30 minutes.  At the 30-minute mark, lift the lid to see how much water remains.  Continue to cook until all water has been absorbed.  When done, remove from the oven.  Drizzle top of rice with lime juice, green onions, and cilantro.  Mix thoroughly and serve.

Note:  I've had great luck freezing the leftovers. Simply thaw and reheat, adding a little water to moisten if necessary.

CILANTRO-LIME SHRIMP
 Printable version of this recipe

This easy-to-make skillet shrimp has a nice kick to it.  Adjust the amounts of pepper and paprika to suit your tastes. The original recipe, found at Allrecipes, used lemon juice and basil, which is a nice alternative.

INGREDIENTS
2 lbs of fresh shrimp (Jumbo cocktail shrimp will work nicely; simply pull the tails off)
3-5 garlic cloves, minced
1-2 T olive oil
1/2 t crushed red pepper
1 t paprika
1/4 c. lime juice (approximately 2 limes)
2 T cilantro, chopped

DIRECTIONS
Heat olive oil in a skillet over medium heat.  Stir and cook the garlic until it is translucent, being careful not to burn it.  Add pepper and paprika; stir to combine.  Toss in the shrimp and stir to coat.  Pour lime juice over shrimp and cook until shrimp are cooked thoroughly.  Add cilantro.  Season with salt and pepper.

Note:  pan juices are delicious but may be a little runny.  Sometimes I make a quick cornstarch slurry and add it during the final minutes of cooking to thicken the juices.

Apple Road Bistro Sandwich

Give me... simple.  

Give me...impressive.

Give me ... delicious.

Give me ... a bistro sandwich.

Whether a quick lunch, easy dinner, or even as part of a holiday buffet, this simple bistro sandwich is sure to be gobbled up by kids and adults alike.  I spotted the original recipe on the Taste of Home website, where they call it the Brickyard Bistro Sandwich.   Who would have known that such a simple combination of flavors could be so tasty?  Although, honestly, it's my opinion that anything with balsamic vinegar is going to be good...and that's definitely the case here.

The true secrets to its yummy goodness?  Choose the right bread, make up plenty of the tangy vinaigrette, and put it all together a few hours in advance so the sandwich contents can "squish" together and develop their flavor.

Apple Road Bistro Sandwich

Printable version of this recipe

INGREDIENTS for sandwich

1 loaf of bread  (Soft French?  Italian?  Ciabatta?  Foccacia?  My choice is usually a rectangular ciabatta, about 8 x 16 inches.  But I must admit ... the foccacia recipe below would be divine.)

Ham 

Turkey

Salami

Provolone

Tomato

Lettuce

Red Onion

INGREDIENTS for vinaigrette

4 T olive oil

2 T balsamic vinegar

1 tsp. dried oregano

1 tsp. dried rosemary

Salt and pepper to taste

DIRECTIONS

Slice bread in half, lengthwise.  Whisk together ingredients for viniagrette.  Using a pastry brush, brush the vinaigrette over the cut sides of the loaf.  One of the reasons I like to use ciabatta is because the vinaigrette soaks into the holes of the bread, distributing its goodness all throughout the sandwich.  Set aside.

Wash lettuce and thinly slice tomato and onion.  Start by laying a layer of lettuce on the bottom half of the sandwich bread.  Completely cover the bread.  This is not only for the "crunch" lettuce gives a sandwich, but because the lettuce will form a moisture shield that keeps the bread from getting overly soggy.  Layer the ham, turkey, salami, and cheese on top of the lettuce.  Add layers of tomato and red onion.  Finish with a second layer of lettuce (again, that moisture shield!) and top with the second half of the sandwich bread.

Now if you're not into delayed gratification, you can cut and serve the sandwich at this point.  But in my experience, it is so much better if it rests in the refrigerator for a few hours.  Wrap the sandwich tightly in plastic wrap and tuck it away in the fridge for a brief time.  This will "squish" the ingredients together and give that balsamic vinegar a chance to work its magic.  Later on -- cut, serve, and savor.

Focaccia -- fast!

One of my favorite baking websites is King Arthur Flour.  They have so much good information, so many imaginative products, so many excellent recipes.  From them, I've learned that rapid-rise yeast works beautifully.  For some reason, I had always thought you'd get a better rise out of regular yeast, but that couldn't be further from the truth.

If you love artisan breads, then give this simple focaccia from King Arthur a try.  It is based upon their recipe for Blitz Bread.   It takes no more than two hours to get it from the mixing bowl to the oven ... and best of all, it requires no kneading.  The results are delicious.

Simple Focaccia

Printable version of this recipe

INGREDIENTS

1 1/2 c. warm water (110 degrees)
3 T olive oil
3 1/2 cups of all-purpose flour
1 1/4 tsp salt
1/2 tsp garlic powder
1 T instant or rapid-rise yeast
Additional olive oil for drizzling

Optional:  4 t. pizza seasoning (or blend of oregano, thyme, and basil)
Optional:  1/4 powdered cheese (I like Penzey's Brady Street Cheese Mix)

DIRECTIONS

Lightly grease a 9 x 13" pan, and drizzle an addition 1 - 2 T olive oil at the bottom of the pan.

Combine all ingredients and mix on high speed in an electric mixer for 60 seconds.  The dough will be very sticky.  Use a spatula to scrape out the dough into the prepared pan.  Using fingers, pull and press at the dough to stretch it into a rectangular shape.  Cover the pan and let rise until puffy -- around an hour.

Preheat the oven to 375 degrees.  Uncover the dough.  Using finger tips, lightly poke holes into the dough.  Drizzle with olive oil and optional seasonings.  Bake for 35 - 40 minutes or until golden brown.

Oh, fudge

Yesterday was the last day of school before Winter Break, and word spread quickly:  former sweet student, Kathryn, had dropped by with a plate of her homemade fudge.  By the time I could get to the teacher's lounge to snap up a piece of this much anticipated yearly treat, my favorite butterscotch flavor was gone.  However, that didn't stop me from sampling her white chocolate-and-peppermint variety!

Kathryn came to our school several years ago and quickly became famous for her holiday candy.  When she graduated last year, we were sad to see her go -- but also sad to know that the days of her fudge were behind us.  What a treat it was to hear that she had stopped by specially with a plate of goodies for us this year.  Best of all, Kathryn shared her recipe.

Kathryn's Fudge

Printable copy of this recipe

INGREDIENTS

3 c. sugar

1 ½ sticks of butter (the equivalent of ¾ cup)

5 oz of evaporated milk

1 jar of Kraft Marshmallow Fluff

1 package of chocolate, butterscotch, or white chocolate chips

1 t. vanilla

Optional:  six peppermint candies, crushed

DIRECTIONS

1. Line an 8-inch square pan with parchment paper.  Cut enough paper so that it hangs over the sides.

2. In a heavy 3-quart saucepan, combine the sugar, butter, and evaporated milk over medium heat. Bring to a rolling boil, stirring constantly.  Reduce heat and boil for 5 minutes at a full rolling boil, or until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Take mixture off of the heat and add chips.  Using a wooden spoon, stir until melted and smooth.  (Kathryn’s tip:  for butterscotch and white chocolate varieties, cover the pot with a lid and let sit.  The chips will melt faster.)  Stir in marshmallow fluff and vanilla.   Beat until well blended and then pour into prepared pan.  (For peppermint fudge, add crushed peppermints to white chocolate at this point.)

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

In a jam

This year, I decided that my gift to myself would be a hobby -- something other than schoolwork and that was purely selfish.  I have long admired the blogs of home cooks who manage to work, take care of families, keep a decent home, and share all of this with the world through writing.  I don't know how they do it all.  Despite my lack of technical expertise, I'm going to give it a try.  Welcome to my new hobby.  

I love jam, and most importantly, I love the art and science of making it.  This year, neighbors and friends will receive the gift of Strawberry-Cranberry-Orange jam.  The flavor combination is sweet, yet sassy, and the orange juice seems to brighten everything on the taste buds.  No need for fresh berries -- whole frozen ones worked beautifully.

Printable copy of this recipe

Strawberry-Cranberry-Orange Jam

INGREDIENTS

5 cups of strawberries, macerated (measure after crushing)
2 cups of chopped cranberries (just less than a 12-oz bag)
Zest and juice of 1 orange
7 cups sugar
1 package of pectin
1 tsp. margarine

DIRECTIONS

*Note:  this recipe assumes a familiarity with canning procedures.  

Combine strawberries, cranberries, zest, juice, and margarine in a large pan. Add pectin slowly as you stir.  Cook over medium heat until boiling.  

Meanwhile, measure sugar and place in one large bowl.  I like to use a mixing bowl with a handle and spout for easy pouring.  Pour slowly into the fruit mixture, stirring as you pour.  Cook until it returns to a boil.  Remove from heat and skim off any foam.

Pour fruit mixture into washed and prepared jars.  Leave a half-inch of headspace.  Place lids and rims on jars and tighten just to the point of resistance.  Process in a boiling water bath for 5 minutes.  Allow jars to rest for 24 hours.

Makes 9 (8 oz) jars.


Modified version of “Sparkling Holiday Jam,” available at www.allrecipes.com