Sparkling Limeade

Sparkling limeade is a cooling bubbly delight.  You have lime and lemon juice combined with sugar, mint, and a touch of kosher salt. The fruit and mint need to be bruised in order to release their oils.  Everything is stirred together and put in the fridge for at least one hour.  Pour the mixture into some iced glasses and top with club soda.  Add a sprig of mint and you have a nice refreshing summer beverage.

Sparkling Limeade
From Bon Appetit

Ingredients:
4 lemons
5 limes
2 large handfuls of fresh mint
1/2 cup sugar
Pinch of kosher salt
1 (12-ounce) can club soda

Directions:
1. Cut 1 lemon and 1 lime into wedges and toss them into a pitcher.
2. Slice 3 lemons, and 4 limes in half.  Squeeze their juice and place in the pitcher.
3. Add the mint, sugar and pinch of salt.
4. Smash down on the citrus and mint with a wooden spoon, bruising them to release their oils.  Stir until the sugar is dissolved.
5. Chill limeade at least 1 hour, then pour into 4 frosty ice-filled glasses.
6. Open the club soda and top off each glass.  Garnish with mint sprigs.

Serves 4

Grilled Parsley Lime Chicken

This is one of my favorite grilled chicken recipes.  I found this recipe on Simply Recipes website.  Instead of using cilantro, I used parsley.  I did not have any cilantro in the fridge and I did not feel like going to the store.  Besides, parsley is a cousin to cilantro.

I flattened my chicken breasts - I find they grill much better that way and placed them in a lime marinade.  The marinade consisted of lime zest, lime juice, olive oil, parsley, and spices.  I let them marinate in the fridge for about 7 hours.

When I was ready to grill the breasts, I removed them from the fridge and preheated the grill.  Before placing the chicken on the grill I rubbed some olive oil on them.   I placed the chicken breasts on the hot grill and grilled them on each side for a few minutes.  Be sure the breasts are cooked through before serving.

The chicken was delicious. It had a nice lime zing to it - not too overpowering just right.  The family really liked this recipe.  Will be making this recipe again, I am sure.

Grilled Parsley Lime Chicken
From Simply Recipes Adapted Very Slightly From My Southwest Kitchen

 Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
Grated lime zest from 2 limes
Juice of 2 limes
3 tablespoons chopped parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil

Directions:
1. Flatten the chicken breasts with a mallet (I used the flat side) between two pieces of plastic wrap.  Be sure the breasts are an even thickness.
2. In a large bowl, stir together the 2 tablespoons olive oil, lime zest, lime juice, parsley, sugar, salt, and black pepper.

3. Place the chicken breasts in the bowl, flipping to be sure both sides are coated with the marinade.  Cover the bowl with plastic wrap.   Place in the fridge for 4 or more hours.

4. Remove the chicken breasts from the fridge. Preheat the grill on medium high heat.
5. Remove the breast from the  marinade and pat dry with paper towels.  Brush some olive oil on both sides of the breasts.
6.  Place the breasts on the hot grill and cook for a few minutes before turning over.   Cook a few minutes more on the other side.   Be sure the chicken is cooked through before serving.

Serves 4

Thai Rice Noodle Bowl

Healthy, quick, easy, and tasty.  This describes  the Thai Rice Noodle Bowl meal I made the other day for the family.  I was surprised how quick and easy this dish came together.  Rice noodles are cooked, and drained.  While the noodles cook, I sliced up some  sweet pepper, grated a carrot, and sliced a cucumber.  Then a dressing was made consisting of fish sauce, soy sauce, creamy peanut butter, red pepper flakes, and some rice vinegar.  I then grilled up some beef and sliced it thin.

Everything is now combined.  The noodles and veggies are put into a bowl and tossed with the dressing.  Divide the noodles among four bowls.  Top with beef, chopped peanuts, and cilantro leaves.  Serve with a lime wedge.

I was pleasantly surprised on how flavorful this dish was.   The crispness of the veggies tossed with the noodles was a delicious combination. The lime juice really made the flavors pop.   Add some thinly sliced beef to the top and I had a very delicious meal.


Thai Rice Noodle Bowl
From Family Circle Magazine Adapted by From My Southwest Kitchen

Ingredients:

7 ounces (half a 14-ounce box) thin stir-fry rice noodles (such as Thai Kitchen)
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons warm water
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/2 seedless cucumber
3/4 pound small chicken breast halves, boneless pork chops or steak
3/4 teaspoon cornstarch
1 cup sweet pepper strips
1/2 cup grated  carrot
3 scallions, trimmed and sliced
1/3 cup cilantro leaves, sliced, plus more for serving
1/2 cup chopped peanuts
Lime wedges

Directions:

1. Bring a large saucepan of water to a boil.  Add noodles, turn off heat and let soak 6 to 8 minutes.
2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and red pepper flakes until smooth.  Wash, halve and slice cucumber into half-moons.
3. Heat grill pan or broiler.  Place meat in a resealable plastic bag or glass dish.  Add 3 tablespoons of the dressing, turning to coat.
4. Place remaining dressing in a small saucepan with cornstarch.  Bring to a boil; boil 2 minutes.  Remove from heat.
5. Grill or broil meat 6 minutes, turning once, until cooked through.
6. Drain and rinse noodles and transfer to a large bowl.   Add sweet pepper, shredded carrot, cucumber, scallions and sliced cilantro.  Drizzle dressing into bowl and toss to combine.  Divide among 4 bowl.  Slice chicken, pork, or beef and divide among bowls.  Sprinkle with cilantro leaves and chopped peanuts. Serve each bowl with a lime wedge.

Serves 4