lime

Grilled Avocado Bowls

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Grilled Avocado Bowls! Now you have a reason to eat more than mashed avocados in guacamole. Anyone can become a grill master with this perfect side dish. By grilling these sumptuous half moons, you not only get a portion all to yourself, the protein-packed morsels will give you energy enough to tackle whatever else is on your list. The touch of lime compliments the earthy hint of outdoor smoke. Top them off with farm fresh sweet corn niblets, chopped Roma tomatoes, and leafy cilantro snips. See what you’ve been missing.

GRILLED AVOCADO BOWLS

Ingredients:

2 avocados, halved and pitted

1 tablespoon lime juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 tablespoon Italian salad dressing dry mix

1/2 cup sweet corn

1 tablespoon pimento, diced

1 slices Roma tomato, chopped

Fresh Cilantro

Lime wedges

Instructions:

Preheat an outdoor grill to medium heat. Drizzle each avocado half with lime juice. Use a pastry brush to coat the cut side of the avocados with olive oil. Avoid surplus in the well; it may cause a flare up. Sprinkle on garlic powder. Divide the Italian dry mix over all. Place the avocados on the hot grill, cut side directly on the grate. Cook for 3 minutes or until grill marks and slight charring is visible. Meanwhile, combine sweet corn, diced pimento, chopped tomato, and cilantro leaves in a bowl. Gently toss. Using a tongs, carefully transfer avocado bowls to a platter. Fill the centers with a scoop of the sweet corn mixture. Before serving, squeeze lime juice over all.

‘Mazing Mango Salsa

What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”.

‘MAZING MANGO SALSA

Ingredients:

2 honey mangoes, peeled and diced

1/2 Vidalia onion, chopped

1 Roma tomato, diced

1 tablespoon pimento, chopped

3 jalapeño peppers, seeded and chopped

1/4 cup cilantro, finely chopped

3 tablespoons lime juice

1 tablespoon brown sugar

1/4 teaspoon sea salt

Instructions:

Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips.

Kiwi Granita Siciliana

What’s Cooking in Gail’s Kitchen? All the Buzz: Kiwi Granita Siciliana! Everyone knows Italy is famous for its pasta, wine, and pizza. It is also known for its granitas, a semi-frozen fruit concoction that can be served as a dessert at the end of a meal or to cleanse the palate between courses. Choose a flavor that mirrors your mood. Or choose one that reflects the season. The liquid can vary from champagne to coffee. I wanted to combine the melon-like fragrance of elderflower liqueur balancing the sweetness of ripened kiwi fruit with citrus undertones of lemongrass green tea. The results, in my opinion, are refreshingly harmonious. Ease into summer with charm and grace.

KIWI GRANITA SICILIANA

Ingredients:

6 kiwi, ripe

1 cup green lemongrass tea, chilled

1/2 cup St. Germaine Elderflower Liqueur

1/2 cup sugar

2 tablespoons lime juice

Instructions:

Peel kiwi fruit and place in a mini chopper. Pulse until smooth; it should appear the consistency of a purée. Transfer to a freezer-safe dish. Add green lemongrass tea, elderflower liqueur, sugar, and fresh lime juice. Mix well. Cover and freeze overnight. Using a fork, scrape icy shavings into the middle of the container until the entire mixture is in the form of flaky crystals. Keep frozen until ready to serve. Garnish with lime wedge.

Guacamole-Stuffed Tomatoes

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Guacamole-Stuffed Tomatoes! Avocados are so convenient to use as a modern salad alternative. Adding fresh lime, tomatoes, and herb seasonings make it a winning combination for more than a Super Bowl Party or Cinco de Mayo celebration. Whether the results are chunky or smooth, once the dish is made it needs to be eaten before the natural exposure to oxygen turns the guacamole sauce brown. The lime juice slows down the process a bit, but this is definitely not a “do ahead” recipe. Make fresh and eat fresh!

GUACAMOLE-STUFFED TOMATOES

Ingredients:

2 romaine lettuce leaves

2 medium size tomatoes

1 ripe avocado

1 teaspoon lime juice

1/8 teaspoon garlic powder

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes

1/8 teaspoon chia seeds

Fresh cilantro

Instructions:

Place one romaine lettuce leaf on a small luncheon plate. Take one whole tomato; remove top stem; score tomato into 8 sections leaving the bottom intact. Transfer to luncheon plate, atop romaine lettuce leaf, opening tomato to form a serving well. Scoop the flesh from the avocado and place in a mini chopper. Add lime juice, garlic powder, and sea salt. Pulse to thicken. Fill tomato centers. Top with red pepper flakes, green onion snips, and chia seeds. Garnish with fresh cilantro.

Vinaigrette Vendetta

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Vinaigrette Vendetta! Every once in awhile it’s nice to step up your game at mealtime. So often we go out to a restaurant and then feel like everything at home is just humdrum and boring. Not true. By changing the ingredients, a completely different flavor is born. Take advantage of the olive oil gourmet shoppes popping up all over. Consultants are eager to have you taste flavored olive oils paired with specialty balsamic vinegars. They will astound you. Flavors like lemon with pomegranate or lime with strawberry are only the beginning. Think about bacon olive oil with maple balsamic. Mmmm. Have I piqued your curiosity?

VINAIGRETTE VENDETTA

Ingredients:

1/4 cup lime olive oil

1/4 cup strawberry balsamic vinegar

1 tablespoon red onion, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons wildflower honey

1/2 teaspoon garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

Instructions:

Combine lime olive oil, strawberry balsamic vinegar, red onion, Dijon mustard, wildflower honey, minced garlic, kosher salt, and white pepper in a small bowl. Whisk together until mixed. Pour into a cruet with a stopper. Store in the refrigerator.

Lime Cilantro Dressing

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Lime Cilantro Dressing! The first time I tasted this unique dressing with a southwestern kick, I wanted to put down my fork and literally guzzle it by the spoonful. Then again, I’m a fan of fresh cilantro. It’s one of those herbs, I’ve discovered, people either love it or hate it. If you can’t handle it….well, I’ll see you tomorrow when I bake something sweet and decadent. For those who choose to remain, grab a spoon and hang on!

LIME CILANTRO DRESSING

Ingredients:

1 jalapeño pepper, seeded and cut in quarters

1 garlic clove

3/4 teaspoon fresh ginger root

1/4 cup fresh lime juice

1/3 cup natural honey

2 teaspoons balsamic vinegar

1/2 teaspoon sea salt

1/4 cup cilantro leaves, packed

1/2 cup olive oil

Instructions:

Combine the jalapeño pepper, garlic clove, and ginger root into a mini chopper. Pulse until finely chopped. Add lime juice, natural honey, balsamic vinegar, and sea salt. Pulse to mix. Add cilantro leaves. Pulse a little longer to blend. With the mini chopper on Low, slowly drizzle the olive oil into the dressing until it is completely blended. It is now ready to serve.

Key Lime Pie in a Flash

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Key Lime Pie in a Flash! I’m Busy! When the hours fly by in a flurry of activity, it’s nice to know shortcuts don’t imply sacrificing flavor. After all, pre-packaged dessert mixes and sweet treats have gone the distance with culinary masters. Tried and true components can become the foundation for producing inspiring results, like today’s version of Key Lime Pie. By using fewer ingredients, preparation can be done in a flash!

KEY LIME PIE IN A FLASH

Ingredients:

1 box Jell-o No Bake Real Cheesecake Dessert

2 tablespoons sugar

5 tablespoons butter, melted

1 1/2 cups cold milk

1 tablespoon lime extract

1 drop green food coloring

1 lime, sliced

1 tablespoon toasted coconut

Instructions:

To make the crust, combine butter, sugar, and crust mix. Reserve one teaspoon of crumb mixture for garnish. Press remaining crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to fill. Next, pour milk into a medium bowl. Add filling mix and blend with a hand mixer on low speed for 30 seconds. Scrape sides and beat on medium speed 3 minutes until filling turns thick. Slowly add 1 tablespoon of pure lime extract. Mix 30 seconds longer. Add 1 drop of green food coloring and mix another 30 seconds. Pour into the chilled crust. Refrigerate one hour. Garnish with fresh lime slices, reserve crumb mixture, and toasted coconut.

Daily Diet of Papaya

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Daily Diet of Papaya! OMG, the first time I had this in Kauai, I knew I had tasted the fruit of Paradise. It was like eating sunshine. Did you know Christopher Columbus called it “the fruit of angels”? If I had to describe the taste, I guess I would say papaya has a natural sweetness that feels like butter in your mouth. With a squeeze of lime, it is refreshingly nectarous. I could go on and on about its nutritional value, but I’d rather you taste it first. I can tell you this-just one single papaya provides 224% of your daily needs. Eat it for breakfast and you’re good to go!

DAILY DIET OF PAPAYA

Ingredients:

1 medium sized ripe papaya

1 avocado, peeled and sliced

Strawberries, halved

2 lime wedges

Instructions:

Cut papaya in half. Remove seeds. Squeeze lime juice over each half. Fill center with fresh strawberries. Serve with avocado slices.

Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.