Cilantro Lime Steak Bowls

 

2 lbs. flank steak

½ cup avocado or olive oil

Zest of 1 lime

Juice of 2 limes

4 cloves fresh garlic, minced or finely chopped

½ cup chopped cilantro

2 tsp. kosher salt

½ tsp. black pepper

4 cups cooked rice

2 avocados, sliced

1 can (15 oz) black beans, heated

1 can (15 oz) corn, heated

1 cup shredded cheddar cheese

½ red onion, diced

For the lime crema:

1 cup sour cream

2 teaspoons Tajin seasoning

Juice of 1 lime

 

 Place flank steak in a shallow dish or zip-top bag. Add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Whisk to combine then pour over steak. Make sure both sides of the steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

Add rice, steak, avocado, black beans, corn, cheese, and onion to individual bowls. Drizzle with lime crema.

NOTES

To add even more flavor use cilantro lime rice.

More topping ideas: black olives, bell pepper, grilled onions, jalapeños

Recipe can be found here.

Chewy Coconut Lime Sugar Cookies

 

½ cup unsweetened toasted coconut

2 3/4 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. salt

1 cup butter, softened

1½ cups white sugar

1 egg

½ tsp. vanilla extract

½ tsp. coconut extract

Zest of one large lime, finely minced

3 Tbsp. lime juice

½ cup sugar for rolling cookies

 

Toast coconut by placing a layer on a cookie sheet at 350° for 5-7 minutes.

Preheat oven to 350°. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, coconut extract, lime juice and lime zest.

Gradually blend in the dry ingredients and toasted coconut.

Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1½ inches apart.

Bake 8-10 minutes, or until lightly browned at the bottom edges.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

This recipe can be found here.

Sea Salt Lime Cookies

 

2½ cups flour

3 medium limes

1 tsp. baking soda

½ tsp. salt

1½ cups butter

1½ cups sugar

2 large egg yolks

1 tsp flaky sea salt

 

Preheat oven to 350°F.

Zest and juice limes.

Whisk together the flour, 2 Tbsp. of lime zest, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg yolks and ¼ cup of lime juice.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Drop the dough by Tbsp onto the pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2-inch thick.

Sprinkle the top of each cookie with a pinch of flaky sea salt.

Bake 12 to 14 minutes, or until the edges of the cookies are lightly browned and the tops appear set.

Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Recipe adapted and doubled from here.

Lentil Quinoa Salad

½ cup quinoa

½ cup lentils

1 tsp. Dijon mustard

2 Tbsps. red wine vinegar

¼ cup vegetable oil

1/3 tsp. garlic powder

1 lime, zested

Kosher salt and freshly ground pepper

2 green onions, chopped

1 Tbsp. chopped fresh cilantro leaves

feta cheese to taste

Rinse quinoa thoroughly. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa and reduce to a simmer.  Cook for 15 minutes.  Stir and cool.

Rinse lentils.  In saucepan, simmer lentils in 2 cups water until tender, about 30 minutes.  Drain and cool.

Whisk mustard and vinegar together.  Slowly add oil.  Add garlic powder, lime zest, salt and pepper.

To assemble salad, mix quinoa, lentils, green onions, and cilantro.  Top with dressing, toss to coat and serve.

This recipe can be found here.

Cilantro Lime Shrimp Wraps

(I forgot to take a photo of the entire wrap)

1 lb. medium shrimp, peeled and deveined

2 tsp. ground cumin

Juice of 1 lime

2 Tbsp. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

Romaine lettuce, for serving

1 avocado, thinly sliced

¼ cup sour cream, for serving

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Banh Mi Tacos

Pork Tenderloin Marinade

1 ½ lbs.  pork tenderloin
½ cup soy sauce
¼ cup freshly squeezed lime juice
¼ cup honey
½ tsp. minced fresh ginger
1½ tsp. minced garlic
3 green onions, chopped
1 Tbsp. Sriracha sauce
2 Tbsp. extra-virgin olive oil
1 Tbsp. rice vinegar

Pickled Vegetables

1 cup each thinly sliced radishes and carrot shreds
2 cups peeled, sliced cucumbers
1 jalapeno pepper (remove the seeds and white membranes for milder flavor)
1 small red onion, halved and sliced
1 cup rice vinegar
½ cup warm water
½ cup sugar
1 tsp. kosher salt
Black pepper, to taste

Spicy Mayonnaise

½ cup light mayonnaise
1 tsp. freshly squeezed lime juice
1 tsp. Sriracha sauce
½ tsp. garlic

Herb Mix

½ cup chopped cilantro
½ cup fresh chopped mint
4 green onions, chopped

6 (6-inch) whole-wheat tortillas 

Place pork tenderloin in a large zip-top bag. Add marinade ingredients to a microwave-safe measuring cup and heat 30 seconds. Whisk together and reserve ¼ cup of marinade. Pour remaining marinade over pork tenderloin, seal the bag, and refrigerate for at least 4 hours.

1.    About an hour before serving, toss the vegetables in a medium bowl. Whisk together vinegar, water, sugar, and salt until salt and sugar are dissolved, then pour over vegetables. Season to taste with black pepper and refrigerate until ready to serve.

2.   Preheat an outdoor grill to high heat. While grill is heating, whisk together spicy mayonnaise ingredients and place in a squeeze container or a small zip-top bag. Set aside.

3.   Toss together the herb mix and set aside.

4.   When the grill is hot, place the pork tenderloin on the grill and close the lid. Cook for 7 minutes. Flip the tenderloin and cook for 6 minutes. Leave the lid closed and turn off the heat. Allow tenderloin to stand for 5 minutes. The tenderloin should measure about 155 degrees F. internally.

5.   Remove pork from grill, place on a plate or plastic cutting board and lightly cover with a sheet of aluminum foil. Allow tenderloin to rest 3 to 4 minutes.

6.   To serve, slice tenderloin into 1/4-inch slices against the grain. Drizzle the reserved marinade over sliced pork. Place 2 ounces of pork in each whole-wheat tortilla, then top with pickled vegetables. Cut the corner off the zip-top bag of spicy mayonnaise and squeeze about ½ Tbsp. onto the taco.

7.   Top with herb mixture and serve immediately.

This recipe can be found here.

Creamy Lime-Cilantro Ranch Dressing

1 pack (1oz.) Hidden Valley Ranch Dressing Mix 
1 cup mayonnaise

½ cup buttermilk or milk 

1 lime

2 cloves garlic, roughly chopped

½ cup roughly chopped cilantro

¼ cup green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 Tbsp. juice.

Toss in the garlic, cilantro and green salsa. Blend 'er up.

Sample it and add hot sauce to taste.

Make it several hours ahead of time to allow it to thicken.

This recipe can be found here.

Chili-Lime Steak Rub

1 tsp. chili powder

1 tsp. granulated garlic

½ tsp. cumin

½ tsp. coriander

½ tsp. oregano

¼ tsp. cayenne pepper or chipotle chili powder

¾ tsp. salt

¼ tsp. black pepper

1 lime (about 2 Tbsp lime juice)

1 Tbsp. extra virgin olive oil

1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add oil and spices and stir to combine.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes.

Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you’re using flank steak it should take about 5-7 minutes on each side

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it

Slice in strips against the grain.


This recipe can be found here.

Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.