Sentences with phrase «of cilantro lime»

Serve them over a bed of cilantro lime rice with black beans, and add a scoop of chipotle cream sauce on top.

We start with a base of my cilantro lime quinoa which I showed you how to make in my Mexican Quinoa Breakfast Bowls and it's the perfect base for these tacos.

These Jerk Pineapple Pork Chops are served over a bed of cilantro lime rice with enough flavor to...

Not exact matches

Mash 1/2 -1 ripe Avocado with the juice of 1/2 lime, handful of chopped cilantro, dash of salt, and if you'd like to, some cayenne pepper.

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

Guacamole, avocado salad, well seasoned black beans with cumin, cilantro, lime juice, and chunks of avocado... nothing beats the flavor of bright fresh ingredients!

I can't say enough about how much the combination of creamy avocado, sharp red onion, cilantro, jalapeño, and lime benefits from the juicy, sweet bursts of strawberries.

I'm not talking about ground - beef - salsa - shredded - cheese crunchy Old El Paso style tacos, I'm talking about soft corn handmade tortillas, tender pieces of beef, tons of cilantro and lime.

I came up with this easy salad — a combination of jicama, mango, avocado and grilled corn with loads of cilantro and lime juice.

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice

Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor.

i squeeze lime juice and sprinkle with cilantro or green onion, and huge hunks of avocado.

Add the sour cream, two of the poblano peppers, garlic, onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.

The combination of lime, cilantro, and avocado remind me of summer.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)

* 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

Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt.

I had bites of our other vegan tomato bisque, tomatoes with cilantro lime hummus, curried chickpea salad, etc..

There are layers of flavor with tender sweet potatoes, spicy chorizo, poblano peppers, then topped with a tangy blend of avocado, cilantro, and lime.

Tangy and flavorful with a hint of jalapeno and just enough lime juice, salt and cilantro to balance it out.

I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.

I'm considering trying this & substituting cilantro for the basil and lime for the lemon, giving it a little more of a tex - mex flavor profile.

A fresh salsa made from tomatoes, onions, cilantro, serranos and a splash of lime juice pico de gallo is widely popular here in Texas.

You can whip up this yogurt - based blend of avocado, cilantro, and lime while the hash and eggs get happy in the oven.

At the bare minimum I only use a pinch of salt and lime juice, but will add tomatoes and cilantro if I have them on hand.

To give a little more flavor, I would suggest adding fresh juice of one lime, a teaspoon of grated fresh ginger and garnish with chopped cilantro.

Guac -2 ripe avocados - juice of 1/2 a lime -1 garlic clove, minced - handful of chopped cilantro - salt & pepper to taste

This cilantro lime crema is made with fresh lime, cilantro and green onion, plus a little mayonnaise for a bit of tangy flavor.

1 garlic clove juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.

Dressing - 1/2 cup sour cream - 1/2 cup Greek yogurt -1 / 2 cup olive oil -1 ripe avocado -1 / 3 cup lime juice -2 cloves of garlic - handful of cilantro (we like a lot!)

- For the guac, mix the smashed avocado together with juice of 1/2 a lime, handful of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.

The Toppings: Chopped fresh cilantro, shredded carrots, shredded coconut, coconut shrimp, pineapple salsa, and a slice of lime to squeeze over the top before serving.

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

All you need is avocado, eggs, lime juice, red pepper flakes, cilantro, salt and pepper to taste, and a slice or two of healthy bread, like rye sourdough or dark rye.

Always served with fresh leaves of cilantro, avocado, ají and lime juice.

1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro

I love to make anything with the cilantro - lime flavor profile, and this chicken and «salsa» dish is one of my favorites.

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)

Add 4 to 5 pepper slices, a small handful of fresh cilantro, 1/2 ounce of fresh - squeezed lime juice, a dash of agave nectar and 2 ounces of tequila to a pint glass.

Serve bowls of dal topped with roasted cauliflower, toasted seeds, cilantro and freshly squeezed lime, as desired.

The cilantro and lime adds a simple but fresh complimentary flavor for the richness of the avocado — top that with balsamic reduction and you are serving up a casual and elegant treat.

chopped fresh cilantro 1/3 cup seeded and diced tomatoes juice of half a lime salt and pepper

To assemble: ladle ramen into bowls and top with 2 egg halves, a generous bunch of cilantro, sliced green onion, a squeeze of lime juice and a sprinkle of sesame seeds.

I garnished with a pinch more curry powder, some of the leftover lime zest, and a few cilantro leaves.

Add crunch and a flare of flavor with slices of jicama, roughly chopped cilantro and a lime wedge (see above)

Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.

Garnishes - sliced scallions, diced red onion, cubed avocado, fresh cilantro or parsley, squeeze of fresh lime

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)