Sentences with phrase «cooked cilantro lime»

It all starts with slow - cooked cilantro lime chicken, which is really the star of this dish.

Not exact matches

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

Filed Under: Soup Tagged With: Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Meal Planning, Sauces, Slow Cooker, Vegetable, Video, Weeknight Dinners, WinterIngredients: black beans, chicken, chicken broth, cilantro, greek yogurt, lime, salsa verde, tomatoes

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

Fluff the cooked rice and then stir in the remaining lime zest, lime juice, and cilantro until evenly combined.

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

cumin juice of 1/2 a lime 1/3 cup light sour cream 1/2 cup black beans 4 cups cooked southwestern blend or other pasta Tequila - lime flank steak (recipe follows) Cilantro (optional) Shredded cheese (optional)

Filed Under: Meat and poultry, Pressure and Slow Cookers Tagged With: asian, avocado, Beef, beef brisket, cilantro, fermented chili paste, Gochujang sauce, instant pot, kimchi, Korean, lime, meal prep bowls, meal prep containers, physalis, pressure cooker, rice, slow cooker, spices, steak, weekly meal

No lime for K.Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice -LCB- Closet Cooking -RCB-.

Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro.

Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.

I had dinner with a friend last night who I cooked with at Chez Panisse, and when I told her about this dish — spicy corn, peanuts, chiles, butter, finished with a hit of lime, sesame, and cilantro, her eyes got wider and wider as I described it.

For a brown rice version, I make my usual baked brown rice recipe (from Alton Brown), then add 3 cups of cooked rice to the same ratio of lime, cilantro and veg.

I think the trick here is to cook the rice per the package instructions then add the oil, lime juice, cilantro and salt.

Add frozen corn and let cook until corn starts to char, stirring occasionally, 7 - 10 minutes 2) While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl.

Filed Under: Soup Tagged With: Clean, Comfort Food, Crock Pot, Fall, Gluten - Free, Healthy Recipes, Low Carb, Meal Planning, Mexican, Slow Cooker, Weeknight DinnersIngredients: avocado, chicken, chili powder, cilantro, corn tortilla, cumin, garlic, jalapeno, lime, onion, tomato

2 cups cooked, shredded pork 1/2 cup bitter orange juice (see recipe below) or fresh lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4 cup finely chopped onion 3 tablespoons finely chopped fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped Salt to taste

Cook until the cabbage begins to soften slightly, about 2 more minutes, then stir in the lime zest and juice, mint and cilantro Slice the beef thinly against the grain.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION (stalk)

Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pCilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pCilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, pcilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots, peeled...

While beef is cooking, prepare the pickled radishes by combining radishes, jalapeno, red onion, lime juice, salt and cilantro in small bowl.

Once the rice is cooked, fluff with a wooden spoon and fold lime juice, cilantro and salt to taste, into it.

It makes cooking and whipping up recipes, like this cilantro lime dressing, super quick and delightful!

Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro.

Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup sliced pickled jalapeno chilies, finely chopped salt and pepper

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

Plus, while those juicy pork carnitas cook away in the Instant Pot, that's the perfect time to prep your garnishes for these Instant Pot Pork Carnitas — pickled onions, some sliced avocado, fresh cilantro and some lime wedges.

4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1 Cup Cilantro Leaves 1/3 Cup Blue Cheese Crumbles 1/3 Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper

Once cooked, remove the transfer the squash to a large bowl and add minced chipotle chili, cilantro and juice from the remaining lime.

While the chicken is cooking, make the dressing: in a small jar, mix the olive oil, lime juice (2 tablespoons), cilantro, garlic, sugar and fish sauce.

While the fries are cooking, make the cilantro lime mayonnaise.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

3) Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20 - 30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and / or lime.

Tagged: baking, carrot, cilantro, cooking, dinner, healthy, lime, lunch, Magic Bullet, Peanut Sauce, peanuts, pizza, recipes, sauce, spread, sprouts, Thai

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

Stir remaining 1 tablespoon Spread, 2 tablespoons cilantro and 2 tablespoons lime juice into hot cooked quinoa.

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

I love them with cilantro lime rice, shredded chicken, slow cooker barbacoa, topped with salsa, topped with fresh herbs, topped with cheese.

Once the filling has finished cooking, add the fresh cilantro and the juice from half a large lime.

1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

The avocado lime and cilantro rice recipe originally comes from my blogger friend at Honey What's Cooking.

This 10 - minute, Chipotle - copycat recipe uses cooked brown rice, fresh cilantro, and fresh - squeezed lime juice for a zesty, meatless, Mexican side dish.

Stir the cooked vegetables into the cooked quinoa, then add the tomato, cilantro, and lime juice.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Stir in cilantro and lime juice; cook 1 minute or until pork is done.

As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon chipotle chile powder, and the cilantro leaves to a bowl.

1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese

1 tablespoon oil (butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded