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Tag Archives | Lime

Raw Corn Zucchini Salad

Raw Corn Zucchini Salad is a crunchy fresh dish with raw corn and sliced zucchini dressed in lime cilantro sauce.

The Sauce: Lime Cilantro Dressing – Citrusy lime juice and cilantro combined with fruity olive oil and seasoned with a dash of salt and freshly ground pepper. It’s light and fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Cool and crisp

“Like taking a drink of cool refreshing water with a little crunch, Raw Corn Zucchini Salad hits the spot on a hot summer day,” said my dinner guest. Love the freshness and soft, end-of-season colors and textures of raw corn kernels and zucchini Corn and Zucchinislices. This no-mayo salad also travels well on a canyon or park picnic. But don’t hesitate to let it grace your patio table laden with BBQ ribs, steaks, burgers or chicken. Serving this Raw Corn Zucchini Salad also means you don’t have to heat up the stove. Make a double batch and nosh on it for lunch the next day or two. It can be made a few days in advance without sacrificing any reduction in crunch or flavor. Are dinner guests coming on Friday?

You might also enjoy Pomegranate Feta Salad, Salade Nicoise dans un Pot, Mediterranean Quinoa Salad, Taco Salad Kit, Quinoa under Stained Glass, Watermelon with Lime, Bacon and Egg Spinach Salad, Coleslaw, Tomato Wedge Salad and Fiesta Bean Salad.

4 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 2 Pickled Corn Coblets, and Part 3 Indiana Succotash. More on Corn. How to remove corn kernels from the cob.

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Recipe: Raw Corn Zucchini Salad

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy

Corn Cob and Zucchini

  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro
  • dash salt
  • dash freshly ground pepper
  • 3 ears corn on the cob, shucked and kernels removed
  • 2 medium zucchini, very thinly sliced

Lime Cilantro Dressing1 In the bottom of a medium bowl whisk olive oil, lime juice, cilantro, salt and pepper.

2 Add corn kernels and zucchini. Gently toss.

Corn KernelsAdd Corn and ZucchiniInformation
Click here for some easy ways to remove corn kernels from the cob.

Serve this dish immediately. You can also stow it in the fridge for several days for a dinner party later in the week.



Dish Designer

  • Exchange cilantro for parsley.

Inspiration – Martha Stewart’s recipe
Cook with Sauces
Raw Corn Zucchini Salad
Written by
Photographs by Helen Horton
Updated: August 24, 2013

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Fresh Limeade

Lightly tart limeade with natural lime oil.

The Sauce: Limeade – Fresh lime juice with natural lime oils to yield more complex depth of flavor.

‘Great Sauces Transform Good Food into Gourmet’ 

10 for $1 limes

Summertime heat and humidity calls for a refreshing, citrus cooler made from fresh limes. When I stopped by the Mexican market and discovered a killer sale on limes I smiled for the perfect opportunity to concoct an icy pitcher full. Uno, dos, tres, everyone else is counting these large juicy limes so I counted out my limes in Spanish too! Quatro, cinco, seis, they’re 10 for a $1. Siete, Striped Pitcher of Limeadeocho, nueve, diez. Side note: I loved the South of the border music over the intercom. I sway to the beat while I’m in the checkout line. Love it.

You could make limeade from powdered artificial lime dust or frozen juice concentrate or even fresh lime juice. But a few extra minutes to have the depth of flavor and freshness of this homemade lime cooler is worth it at least once or twice a summer.

You might also enjoy LOL Lemonade, Aunt Lenore’s Summer Cooler, Apple Julep and Virgin Cherry Bounce.

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Recipe: Fresh Limeade

Prep Time: 20 Minutes | Cook Time: 20 Seconds | Yield: 6 Cups | Level: Easy


  • 10 medium limes, divided
  • 1 1/2 cups sugar

Special Equipment – 2 quart pitcher

1 Microwave 9 limes for 15-20 seconds to loosen the lime oil and juice. Remove thin green peel from limes, leaving the white pith.
Peeling LimesLime Peels







2 Place peel in a large bowl and add sugar. Using the end of a French rolling pin or wooden spoon, muddle the peel for 1-2 minutes to infuse sugar with lime oil.
Lime Peel with SugarMuddle with Rolling Pin







3 Pour 1 1/2 cups of hot water over the sugar/lime peel mixture to create simple syrup. Stir to dissolve the granules. Set aside.
Lime Simple SyrupStrain the Lime Simple Syrup







4 Juice peeled limes to yield 2 cups juice and place in a pitcher. Pour the simple syrup mixture through a sieve to remove lime peels and add to lime juice and stir. Add 1 1/2 cups cold water. Discard peel.
Peeled LimesJuicing Limes







Limeade Pitcher5 Thinly slice remaining lime and add to the pitcher. Adjust amount of water and sugar for desired strength and sweetness. Serve with ice.

The thin green part of the peel has natural lime oil that helps protect the fruit. Infusing some of this oil creates a robust dimension to limeade.

This balance of lime, sugar and water is made to tolerate ice and is a bit tart. Add more water or sugar to your taste.

Use this same technique for lemonade or mixed lemon limeade.

Use this limeade as part of drink mixes and punches.

The lime peel could be made into Candied Lime

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Peel. Combine 1 1/2 cups of water, 1 1/2 cups of sugar and lime peel in a small saucepan. Bring to a low boil and cook for 30-40 minutes without stirring. Remove lime peel with a slotted spoon and place in a bowl with 1 cup of sugar and mix to coat. Place lime peel on a baking sheet lined with parchment and spread out to cool and dry for 4-6 hours or overnight. Store in airtight container.

Dish Designer

  • Exchange limes for lemons.

Inspiration – Food52
Cook with Sauces
Fresh Limeade
Written by
Photographs by Helen Horton
Updated: July 17, 2013

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Watermelon with Lime

Watermelon cut in cubes with a dash of lime.

Front and center on the Fourth

Frequently Fourth of July picnics end with watermelon wedges and black seed spitting matches. Readily available, seedless melons make excellent watermelon salads. They’re Watermelon-with-Lime-Dressing-with-Minteasier to prepare and eat than those with seeds but forget seed spitting fights. Oh, well. Move the melon to the middle of the meal with this lime accented dish. It’s perfect for picnics, parties and pool get-togethers. Serve with Grilled Burgers with Creamy Mustard Sauce or Chili Cheese Dogs.


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Recipe: Watermelon with Lime

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy


  • 1/2 12-14 lb seedless watermelon, chilled
  • 1/4 cup simple syrup
  • 1/4 cup water
  • Juice of 1 lime

1 Cut the watermelon in 1-1 ¼ inch chunks. Place in a large bowl.

2 In a small bowl combine syrup, water and lime juice.

Watermelon-with-cut-lime3 Drizzle lime dressing over watermelon and gently turn chunks with a large spoon to distribute.

Cutting the melon – Trim away all white and slightly red melon near the rind to ensure all pieces of fruit are sweet. When making this for company, cut uniform cubes and save any rounded pieces for a snack.

Cut-watermelon-in-cubesTo make simple syrup – combine 2 cups of sugar and 1 cup of water in a saucepan and heat until boiling and the sugar is dissolved. Cool and store in the fridge. This makes a good base for punch because the sugar is already dissolved. Try with LOL Lemonade and Ginger Limeade.

This salad is especially good when the selected watermelon turns out not sweet enough.

Dish Designer

  • Exchange watermelon for cantaloupe or honey dew.
  • Combine watermelon with other melons for a multi-fruit salad.

Watermelon-with-Lime-Dressing-MintInspirationMartha Stewart
Cook with Sauces
Written by
Photographs by Helen Horton

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Shrimp and Pork Balls with Spicy Lime Dipping Sauce

For Appetizer and Dessert Night at my Ladies Church Social, I sign on the dotted line to make an Appetizer. Hum…what to bring; there are so many tasty choices. I may as well say up front that I am an appetizer lover. I don’t care what you call it, hor d’oeuvres, tapas, small bites, finger food or starters, I adore them. Beautiful bite size nibbles with potent flavors, I love to stake out a local restaurant with mouthwatering appetizers and enjoy a couple with a side salad and skip the dinner menu.
Back to my appetizer, I narrowed my selection to something Asian and chose one of my favorites, Shrimp and Pork Balls with Spicy Lime Dipping Sauce. The balls are loaded with monochromatic green ingredients, cilantro, scallions, lime, jalapeño, and ginger. Each one is potent enough to stand alone in a dish. Teaming up, they create a compelling and complex combination. The dipping sauce mirrors the ingredients of the shrimp and pork balls so all the flavors reach your palette instantly. During the Ladies Social I had a couple of people find me and say they are delicious. Score!

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 3 dozen | Difficulty: Easy

The Sauce-Spicy Lime Dipping Sauce
1/2 cup Soy Sauce
Juice from 2 Limes, about 4 Tbsp
1/2 inch piece of Ginger, grated on zest grater
1/2 Jalapeno, very finely minced
1 tsp Sesame oil
2 Tbsp Honey

The Rest—Shrimp and Pork Balls
4 Scallions, green and white parts
1/2 inch piece of fresh Ginger, peeled
2 cloves Garlic
1/2 Jalapeno, seeded
1/4 cup Cilantro Leaves
Zest from 2 Limes
3 Tbsp Soy Sauce
1/2 lb Shrimp, peeled and deveined
1 lb Ground Pork
Garnish-extra Cilantro and Lime slices

Preparation Instructions
Shrimp and Pork Balls

1. Coarsely chop the scallions, ginger, garlic and jalapeno then put them in a food processor. Add the cilantro, lime zest and soy sauce. Process until finely ground scraping the sides of the bowl as needed.

2. Add the shrimp and pulse until the shrimp are in small pieces.

3. In another bowl, blend the ground pork and the shrimp mixture gently stirring just until combined.

4. With wet hands, roll the meat mixture into 3/4-1” balls and line on a large baking sheet covered with non-stick foil.

5. Bake at 400 degrees for 15 minutes.

Dipping Sauce
6. In the meantime, mix the soy sauce, lime juice, ginger, jalapeno, sesame oil and honey. Whisk until the honey is completely combined, about 1 minute.

7. Serve shrimp and pork balls with the dipping sauce, warm or at room temperature. Garnish with cilantro and limes slices.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of ground pork.
• Exchange parsley leaves for cilantro.

Source—Rachael Ray
sauces over under and through

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Lime and Tomato Tajicos

Ground meat and lime filling with juicy red diced tomatoes

Cross between a taco and a fajita

A new south of the border dish, a Tajico (ta-hee’-co) is the intersection of a Taco and a Fajita.  Fresh lime juice is the star of this dish. It creates a bright, lively flavor with the triple combination of beef, onions and tomatoes. A one dish lunch for the girls, make it an ‘all you care to eat’ with no need for other accompaniments. Or ramp it up for supper with the boys by adding some refried beans with tortilla chips on the side. This dish is especially good for tomato lovers and best served in the summer when fresh tomatoes are harvested from your garden or purchased from a roadside vegetable and fruit market. Don’t worry if some of the juices drip down your hand cuz it’s gonna happen.

Recipe: Lime and Tomato Tajicos

Prep Time: 5 Minutes | Cook Time: 8-10 Minutes | Yield: 3 servings | Level: Easy


  • 1 tsp vegetable oil
  • 1 small onion, sliced thinly
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 cup fresh lime juice, (2 juicy limes)
  • 2 tomatoes, diced with a dash of salt
  • 6 flour tortillas, fajita size

1 Place oil in a non-stick frying pan on medium high heat. Add onions and fry until they become soft and have golden brown edges.

2 Add ground beef, breaking it up while stirring. Cook until no longer pink. Mix in salt.

3 Pour lime juice on meat and cook until juice is mostly absorbed and slightly thickened.  The carmelized onion drippings combined with the juice will thicken just enough to help the sauce cling.

4 In the meantime, heat another non-stick small frying pan or grill pan. One at a time, warm both sides of each tortilla.

5 To serve, place meat mixture down the center of a tortilla and cover with lots of diced tomatoes. Fold together and enjoy.

Tajicos are a cross between tacos and fajitas.  It combines elements of fajitas, small flour tortillas and meat grilled with onions and lime.  Then add the freshness of diced tomatoes.

Dish Designer

  • Exchange flour for corn tortillas.
  • Exchange ground beef for ground turkey or chicken.
  • For some heat, add some minced jalapeno with the onion.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

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