Garlic Lime Chicken is a recipe that says goodbye to winter and hello to warm weather and sunshine.
My friend, Peggy, who now lives in Idaho, sent me this recipe. When Peggy and I lived near each other in Carlsbad, NM, we often shared in the festive cheer of a margarita (or two). Although we’re now separated by many miles we still enjoy our mutual love of fresh, juicy limes by making this zesty dish. We prepare it year-round using chicken breasts, chicken kabobs, or raw shrimp.
Peggy and I both consider this recipe a “keeper” because, not only is it scrumptious to eat, it also uses ingredients we always have on hand, and thankfully, our hubbies are always ready to fire-up the grill whether the sun is shining in Houston or the snow is a foot deep in Idaho.
GARLIC LIME CHICKEN
1/2 cup soy sauce
1/3 cup fresh limejuice
1-tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon coarsely ground pepper
4 boneless (1 pound), skinless chicken breasts (or chicken cut into cubes for kabobs, as shown) or 1 pound raw peeled shrimp
In a marinating bag, combine first six ingredients. Add chicken breasts to marinade then seal and refrigerate for 30 minutes. Remove chicken breasts from the marinade and discard (marinade is especially good when cooked and used as a sauce). Place chicken on upper grill and slow cook for 3 to 4 minutes on each side. Allow chicken to rest for 5 to 6 minutes before serving (grill for less time if making kabobs or shrimp).
Yield: 4 to 6 servings
If pea soup gets too salty, add a potato and cook it for a while to absorb some of the excess salt. Discard the potato before puréeing. This works with any bean soup.
Dorothy asked: Are limes and lemons interchangeable in recipes?
My answer: In most recipes, it is acceptable to exchange lemons and limes. In all baking, cooking, dipping sauces, etc. using one in place of the other works fine. I wouldn’t however make a lemon margarita, a gin & lemon or squeeze lemon juice over Mexican or Thai food that clearly needs to be made with limes.
I have a refrigerator pie recipe that can be made with lemons or limes and it’s especially tasty made with half of each or what would be called Limon. Lime bars are every bit as delicious as lemon bars. Another note about limes is that when limes turn yellow they don’t become lemons, as some might think. A yellow lime is just a very ripe lime, although it looks exactly like a lemon and the difference in taste is ever so slight.
We traditionally have Baked Eggs for Sunday morning breakfast but during the winter, we sometimes have them for dinner. My recipe is hubby approved for breakfast, lunch or dinner, and it’s guaranteed to get you in and out of the kitchen in no time. I serve Baked Eggs with English Muffins and cottage cheese, fresh fruit, sliced tomatoes or baked beans.
4 slices Canadian Bacon
4 slices Smoked Gouda, either round or cut into strips
4 fresh eggs
Salt & Pepper
Preheat oven to 350°F. Generously grease ramekins; layer into ramekin starting with 1 slice Canadian bacon, 1 slice cheese and 1 egg into each ramekin. Sprinkle with salt and pepper to taste. Cut strips of basil and lay over top. Bake for 20 minutes for soft yolks and 25 minutes for fully cooked. Serve with English muffins or toast and fruit.
Yield: 4 servings
For perfect boiled eggs, boil for 3 to 6 minutes for a very runny yolk, 7 to 9 minutes for a soft yolk and 11 to 13 minutes for a hard yolk.
Charlene asked: Do you think it’s worth the extra money to buy organic, particularly when it comes to eggs?
My answer: I think buying organic is well worth the addition cost. Of the organic products I’ve used, I actually see and/or taste the most noticeable difference in broccoli and eggs. Organic broccoli doesn’t seem as bitter as some non-organic (that’s before and after it’s cooked). When it comes to eggs, I will drive as far as it takes to find certified organic eggs.
Organic eggs are better all-around, they taste better, yolks are darker (although, according to Wikipedia, darker yolks do not mean the egg has higher food value but to me darker yolks look healthier) and organic cook-up nicer. The best part about organic eggs is that they don’t produce a foul odor when boiled or get smelly while stored in the refrigerator. Odor-free eggs tell me there is a huge difference in the quality of a chicken’s diet and/or its living conditions, so I only buy certified organic eggs.
Teriyaki Chicken Drumettes
3 pounds chicken drumettes, rinsed, and patted dry
1 1/2 cups granulated white sugar
1/4 cup water
1 1/2 tablespoons dried ginger
1-cup light soy sauce
Toasted sesame seeds
Green onions, chopped
Preheat oven to 350°. Cover a large baking sheet, such as a jellyroll pan, with heavy-duty aluminum foil. Arrange chicken drumettes in one layer with skin side up. Sprinkle generously with garlic powder and set aside.
In a medium-size bowl with a pouring spout, combine ginger, soy sauce, sugar and water; stir until sugar dissolves.
Pour soy sauce mixture over chicken drumettes trying to coat chicken as much as possible.
Bake uncovered for 45 minutes. Turn drumettes and bake for another 45 minutes. Continue baking, and turn every 5 to 10 minutes until sauce reaches a molasses-like consistency. Total baking time should be approximately 1 1/2 to 2 hours.
Remove drumettes to a warmed serving platter. Serve with extra sauce on the side; garnish with sesame seeds and chopped green onions just before serving. These drumettes are very messy but guests forgive the sticky mess with just one bite.
Yield: Approximately 12 servings of 5 drumettes per serving.
Note: Save time by cooking Teriyaki Chicken Drumettes in a crock-pot. Assemble as indicated above and simmer in crock-pot for approximately 4 to 5 hours on low setting. To thicken sauce, remove lid for last 1 to 2 hours of cooking time, or thicken sauce with a cornstarch and water mixture. Garnish with sesame seeds and green onions just before serving. Served with steamed rice this recipe is also popular in our house as a delicious entree.