6 When the corn is cooked, peel back the husks, removing any silk strands, and slather with
the chili lime butter.
4 When the corn is cooked, peel back the husks, removing any silk, and slather with
the chili lime butter.
FOR
CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt
TO SERVE Serve each piece with a dollop of
chili lime butter.
FOR
THE CHILI LIME BUTTER Mix together the butter, peppers, shallots, lime zest and juice and salt in a bowl.
Not exact matches
1/4 cup fresh
lime juice 3 tablespoons creamy peanut
butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 tablespoon
chili paste with garlic (available in the Asian aisle).
For those of you who are curious, I made note of everything in my freezer: five types of
chili powder; three serrano chile peppers; kaffir
lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style
butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted
butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon
chili powder 1
lime, zest half and squeeze the whole
lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut
butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons
Chili paste, such as sriracha juice of a
lime sesame seeds scallions (chopped green onion)
-- Fish tacos with cabbage, mayo spiked with chipotle and
lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the chickpea and tahini yogurt version from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with greens, garlic yogurt, and
chili butter drizzle — A million versions of a szechuan stir fry with peanuts, meat,
chilis — Beans and greens!
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai
chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Filed Under: Anjana's Recipes, Chicken, Italian, Pasta & Noodles Tagged With: baked chicken thighs, black pepper, cumin, dill leaves, dried oregano, garlic, garlic
butter pasta, herb marinated chicken,
lime juice, oven grilled chicken, pasta and chicken, red
chili flakes, simple pasta dish, spaghetti, spice rub, sumac
Fresh spring artichokes simmered in a flavorful broth and served with a
chili -
lime compound
butter made from the classic Mexican seasoning mix, Tajín.
To make dressing: In a small bowl, whisk together tahini, tamari, agave, cashew
butter,
lime juice, grated garlic, ginger and
chili oil.
In a medium bowl whisk together peanut
butter, coconut milk, soy sauce, vinegar, sweet
chili sauce and
lime juice until creamy.
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon
chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut
butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
lime
I added the coconut milk, peanut
butter,
chili garlic pastas,
lime, fish sauce, sriracha, and soy sauce.
While the corn is grilling, in a small bowl add
butter, herbs,
lime juice,
chili flakes, RealSalt and pepper.
In a small bowl, whisk together peanut
butter,
lime juice,
chili flakes, and sugar.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF
CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon
chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted
butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1
lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1
lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red
chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon
butter 2 ripe avocadoes 1 tablespoon
lime juice Sea salt 2 large cucumbers, peeled and cut into round slices
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (
butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1
chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
In a blender combine peanut
butter, tamari, garlic,
chili,
lime juice, coconut sugar and chicken broth until smooth.
for the sunflower seed sauce: 1/4 cup of sunflower seed
butter (feel free to sub any nut or seed
butter you have on hand) 1 clove of garlic, minced 1 red
chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of
lime juice (the juice of one
lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
Combine almond
butter, coconut milk,
lime, garlic, ginger, tamari,
chili flakes, coconut sugar and tamarind paste in a bowl or blender.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted
butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder
chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp
chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder
chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two
limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1/4 cup almond
butter 1/4 cup tamarind paste 2 tablespoons freshly squeezed
lime juice 1 tablespoon fresh grated ginger 1 tablespoon maple syrup or honey 1/2 tablespoon olive oil 1 teaspoon soy sauce 1/2 small red
chili — seeded and minced (optional)
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons
chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY
BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to
BUTTER: 4 sticks unsalted
butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to
butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3
limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
While the pasta is cooking, whisk together orange juice, peanut
butter, soy sauce, vinegar, sugar,
chili sauce and
lime if you are using it.
Ingredients: onion, raw shrimp, light
butter,
chili powder, ground cumin, lemon pepper seasoning, fresh cilantro,
lime
Instead of dousing popcorn in
butter, give plain kernels heat and zing by sprinkling them with
chili powder and
lime zest.
Ingredients: 75 ml water 3 tablespoons (45 ml) creamy unsweetened almond
butter 1 tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml)
chili sauce or hot sauce 2 tablespoons (30 ml) coconut sugar 1 garlic clove, minced 1/2
lime, juiced 2 tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2 sweet onion, chopped 3 tablespoons (45 ml) chopped nuts (of your choice) 3 tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized
Mango, green papaya, durian, jackfruit, goji berries, kale, cabbage, spinach, mung bean sprouts, cilantro, green onion,
chili, lemongrass, Asian
lime leaf, young coconut, sea vegetables, shitake mushrooms, sesame seeds, tahini, almond
butter, tamari, miso, kelp noodles, dates, agave, stevia.
Tagged bird's eye
chili peppers, black pepper, coconut aminos, coconut vinegar, creamy almond
butter, garlic, honey,
lime juice, paleo Asian recipes, paleo condiments, paleo hoisin sauce, paleo salad dressing recipes, paleo salad recipes, paleo sauce recipes, paleoeffect, sesame oil.
Recipe: — 4 - 5 tablespoons natural peanut
butter avoid the kind with palm oil — Juice of 1
lime — 1 clove garlic — 1 tablespoon (sweet) soy sauce — 1 tablespoon tamarind paste — 1 tablespoon raw agave syrup (or maple syrup)-- Hot sauce / sambal or fresh
chili peppers to taste — 4 tablespoons of water and / or cocunutmilk