BF&F – Best Friends and Foodies

Posts tagged “lime

Slow cooker spicy lime chicken – townie

I threw this in the crockpot last week… Sounded pretty good…. It came out ok. Nothing super great! The thyme in the rice really overpowered everything. Wonder what it would have tasted without it?


Spicy Lime Chicken with Coconut Rice
adapted from foodnetwork


1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
3-4lbs boneless skinless chicken breasts
Salt and freshly ground black pepper
1 can tomato w/lime & cilantro (ro-tel)
1/4 cup lime juice
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish


Put onion, celery and carrots in bottom of slow cooker. Season chicken with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomatoes, lime juice, and spices, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve topped with diced avocado and cilantro and garnished with lime wedges.

2 cups rice
1 (14-ounce) can coconut milk
1 cup water
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped green onions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, thyme, and lime zest. Place pan over high heat and bring to a simmer.
Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
Fold in scallions and season to taste with salt and pepper.


Baking tuesday – Lime and Coconut Crumble Bars – townie

Last time I went grocery shopping I bought a bag of limes not realizing I already had a bunch in the fridge! I decided to bake them into something so they didn’t go bad. These bars were delicious I almost didn’t get a picture. Yum! Go make them now!


Lime and Coconut Crumble Bars
adapted from two peas and their pod

1/2 cup butter, at room temperature
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut
1 (14 ounce) can fat free sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest

1. Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.

2. In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

3. In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.

4. Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

5. Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.

Cilantro lime shrimp – townie

I love making shrimp, it’s healthy, easy, fast and delicious!! This recipe comes via pinterest and turned out delicious! Had a nice kick and was pretty filling. I served over couscous.


cilantro lime shrimp
adapted from lanascooking


1 tblsp. butter
1 tblsp. olive oil
4cloves garlic, minced
1 medium onion, chopped
2 jalapeño, finely chopped I used canned
¼ tsp. red pepper flakes
½ tsp. oregano
1 can diced tomatoes
1 lime, zest and juice
½ tsp. salt
½ tsp. black pepper
1 pound shrimp, split and deveined
2 tblsp. chopped cilantro


Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeno.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.
Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

baking tuesday – lime squares – townie

i couldnt decide what i was in the mood for – chocolate, berries, coconut, lemon????   i browsed my pinterest boards and these lime squares jumped out at me…   especially the pistachios in the crust!  YUM!  these did not disappoint at all… they were a nice change from the traditional lemon squares and equally delicious!  the only thing i would do different next time is add more butter to the crust — the graham cracker crust was really crumbly..

Lime Squares with Pistachio Graham-Cracker Crust

adapted form martha stewart



  • For The Crust

    • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
    • 2/3 cup shelled pistachios
    • 1 cup (4 ounces) graham-cracker crumbs
    • 1/4 cup sugar
    • 1 tablespoons grated lime zest
  • For The Filling

    • 2 large egg yolks
    • 1 can (14 ounces) fat-free sweetened condensed milk
    • 1/2 cup fresh lime juice


  1. Preheat oven to 350 degrees. spray an 8-inch square baking dish with pam. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
  2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
  3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
  4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board.