Archive for the ‘Lime Peel/Lime Zest’ Category

Chicken Pad Thai


Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings

  • 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
  • 1/4 cup salted peanuts, finely chopped
  • 1/2 teaspoon grated lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed brown sugar
  • 4-1/2 teaspoons rice vinegar
  • 1 tablespoon Asian chile sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
  • 1 tablespoon finely chopped garlic
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onion
  • 2 tablespoons snipped fresh cilantro
  1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
  2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

**Personal Review: This came out awesome and it was pretty easy to make as well.**

Advertisements

Frozen Mojito Cake-tails


Recipe & picture courtesy of Rachael Ray

MAKES 12
Prep Time: 25 min (plus freezing)
Cook Time: 5 min

  • 2 sticks (8 ounces) butter
  • 3 cups salted pretzels, finely crushed
  • 1 cup plus 6 tablespoons sugar
  • Two 8-ounce packages cream cheese, softened
  • Grated peel of 3 limes, plus 1/2 cup lime juice
  • 2 tablespoons white rum
  • 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
  • 2 cups heavy cream
  1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
  2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
  3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
  4. Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
  5. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

**Personal Review: No Review Yet**