Swap! Blogger's Choice

I LOVE the Blogger's Choice Swaps! Love. I get to peruse a blog I may not have known or a friend's blog. Here, I was introduced to Jenni of  DoughSeeDough. How cute is her blog name?!? Adorbs. I love her healthier choices. And I had a hard time weening my choice to one! But I did... & I have filed away a couple of others in my brain to do soon! If I had more time, I'd be blogging a lot more.

Now I love Tex Mex food but my hubby does not. And I love beans, he does not. So I rarely make either at home. I took advantage of the swap to make the Copy Cat Burrito Bowl. I love Chipotle too much. I could eat it every day. And I alternate between the burrito & the bowl... I used Jenni's seasonings (yummmmmmmmm) & my usual burrito bowl choices for this one. And went vegetarian but I do also enjoy shredded pork or grilled chicken! I will make it again... & again. And I was sooooooooo happy!

Oh, one more thing... I cannot have brown rice so, to make it healthier for me, I swiped it out for white. 

<3 Lishie

Copy Cat Burrito Bowl

adapted from doughseedough

• 3 cups white rice
• 1 lime, zested & juiced
• 1/2 cup cilantro, roughly chopped, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon olive oil
• salt & pepper, to taste
• 1 can black beans, drained & rinsed
• 1/2 cup reduced fat cheddar cheese, shredded

Other optional toppings:

• Sour cream (check!)
• Jalapeños
• Avocado
• Queso
• Hot sauce

1. Cook rice according to package directions. I use a rice cooker & use a 1 cup rice: 2 cups water ratio. When rice is cooked, mix with 1/4 cup cilantro, lime zest and lime juice.
2. Meanwhile, mix chili powder, onion powder, garlic powder, cumin, & oregano together & sprinkle generously over beans.
3. In a separate bowl, make the pico de gallo. Combine tomatoes, 1/4 cup cilantro, red onion, salt & pepper. Toss to combine.
4. To assemble: place rice in bowl and top with black beans, shredded cheese, & any other toppings you desire. Enjoy!

Key Mistake?

There are quite a few food creations that began as "accidents"... Take chocolate chip cookies, Wheaties, sandwiches, potato chips & ice cream cones. When I mistakenly came home from the grocery with sweetened evaporated milk instead of sweetened condensed milk I was upset. I rarely do something like this & I was rearing to make my hubby his favorite key lime pie . So when he suggested trying it anyway, using the evaporated milk instead, I decided to go ahead & do it. What I created wasn't a magnificent culinary creation but he enjoyed it nonetheless. According to hubby the texture was different, more cake-like, less creamy, & the flavor not as intense. But he enjoyed it!!!


Key Lime Mistake Cake-Pie
Adapted from Nelly & Joe's

• 9" graham cracker pie crust
• 14 oz. can of sweetened evaporated milk
• 3 egg yolks (whites not used)
• ½ cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 35 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices. 


Enjoy!
<3 Lishie

Baked Key Lime Chicken

Spring-fresh goodness!

My hubby loves key lime pie. A lot. So we always have a bottle of key lime juice in the house. I was glancing at "Nellie & Joe's Recipes from the Keys" (that's the key lime juice we buy) & saw this one for Baked Key Lime Chicken.

It's healthy &, with a couple of tweaks, fast for a weeknight dinner. Here's what I did:

I made the marinade (half of the recipe measurements + a little extra honey) & refrigerated it overnight but didn't marinate the chicken in it. Instead, the next day for dinner (tonight) I took a 1 & 1/2 lb. package of chicken tenders & placed them in a cooking-sprayed baking dish. Then I poured the marinade over them & baked the chicken in a 400 degree oven for 25 minutes.

My hubby really liked the chicken! And I served it with artichoke pasta & roasted asparagus (with olive oil/lemon zest & juice & fresh parm) on the side.

*Lishie tip- When you have extra of an ingredient, there's always something different that can be made with it!

Key Lime Pie made by a Floridian

Yellow-y goodness, like the Florida sun & sunshine! So Floridian that I am, I do not like key lime pie. It's too acidic for me. But, my hubby does so I make it for him. You can not get more authentic than Nellie & Joe's Recipes from the Keys... & I use their recipe & their key lime juice. It's simple & it makes my hubby happy!

Nellie & Joe's Key Lime Pie 9" graham cracker pie crust 14 oz. can of sweetened condensed milk3 egg yolks (whites not used)½ cup Nellie & Joe's Key West Lime JuiceC Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.  I substitute a Nilla pie crust, because, again, hubby likes it that way. *Lishie tip- Save the egg whites for an egg white omelette!

Key Lime Pie to go!!!