Honey Lime Chicken Alfredo

 

2 pounds of chicken   Marinade (from The Enchanted Cook):

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Alfredo Sauce (from Pioneer Woman): 1 stick Butter 1 cup Heavy Cream Salt and Pepper, to taste 2 cups Freshly Grated Parmesan Cheese Pasta of choice  Chicken:

In a large plastic bag or shallow dish combine all of the ingredients for the marinade. Mix well. Add chicken and turn to coat. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. 

 

Slice chicken into small strips.

Pasta:

Cook pasta according to package directions.

 Drain pasta.

Sauce:

In a saucepan or skillet, warm butter and cream. Season with salt and pepper.

Add parmesan cheese and mix.

Throw it all together and enjoy!

Honey Lime Enchiladas

I discovered these Honey Lime Enchiladas on Pinterest. They're from Six Sister's Stuff. I made just a couple adaptations based on what I had on hand. I really love the flavor combo!

 

 

 

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I just used 2 cans chicken)
8-10 flour tortillas (I bought these jumbo tortillas, so ended up only using 4)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I used half and half because I used the last of my whipping cream making ice cream)

Mix the first four ingredients together and marinate the chicken for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

Fill the tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
 
  

Put tortillas in 9x13 pan as you go.

 

Mix the remaining enchilada sauce with the cream and pour sauce on top of the enchiladas.

Sprinkle with remaining cheese.

 Bake at 350 degrees for 30 minutes until brown and crispy on top.

Enjoy! 

Key Lime Pie Ice Cream

I found this recipe on Pinterest (yes, I'm obsessed...) from The Hungry Housewife. I love the flavor of key limes, so this was right up my ally. I've also made bite-size key lime pies and key lime cupcakes. Ice cream was the only logical next step :-) This recipe has chocolate chips to give it the flavor of those frozen chocolate-covered key lime pies on a stick. I didn't like how hard the chocolate chips were when they were frozen, so next time I would omit them. If you really want a chocolate flavor added I think a chocolate swirl would be nice.

 

• 1 1/2 cups whole milk
• 3/4 cup key lime juice, fresh or bottled
• 1/2 cup heavy cream
• 1 14 oz can of Eagle Brand sweetened condensed milk
• Pinch of salt
• Zest of 2 limes
• 3 oz semi-sweet chocolate, finely chopped (I just used what I had left in the bag, it was probably more like 4 oz)
• 3 sheets plain or honey graham crackers

In a large bowl, stir together the milk, key lime juice, heavy cream, condensed milk and salt. 

Cover and place in the fridge for 2 hours or until the mixture is cold.
Pour into your ice cream maker and make according to your ice cream makers directions.
minutes before the ice cream is done add the lime zest, chocolate and graham crackers.

Remove from your ice cream makers bowl and place in a freezer safe container.

Place in the freezer until firm.

 

Enjoy!

Key Lime Cupcakes

    I fell in love with the taste of key lime when I made my Bite Size Oreo Key Lime Pies. I needed to use up some more key limes and wanted to put them in a cupcake. These turned out delicious!! I highly recommend them! They have a nice, light, lime flavor.  Key Lime Cupcakesfrom Leenee's Sweetest Delights

3/4 cup butter, softened

1 3/4 cups sugar

2 tablespoons key lime zest

3 large eggs

1/4 fresh Key lime juice

3 cups cake flour

1 teaspoon baking soda

1 1/2 cups buttermilk

 Key Lime Fillingfrom  Our Everyday Life14 oz can sweetened condensed milk
1/2 cup key lime  juice3/4 cup whipping cream Key Lime Whipped Cream my own creation2 cups whipping cream3/4 cup powdered sugar1 Tbsp. key lime juice1/2 Tbsp. key lime zest1 Tbsp. key lime filling*Adjust amounts to taste  Key Lime Cupcakes

Preheat oven to 350 degrees. Place 24 cupcake liners in muffin tins.

In a large bowl beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.

 In a medium bowl, combine cake flour and baking soda; sift.

Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour evenly into prepared cupcake tins.  Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes and then transfer to wire racks to cool completely.  Key Lime FillingMix together the sweetened condensed milk, whipping cream, and lime juice.

Two Filling Methods:(1) Poke several holes into the cupcakes with the back of a mixing spoon. Use a pastry bag to pipe filling into each hole. (2) Use a butter knife to cut a hole in the center of each cupcake. Fill with filling. Cover with cut out cupcake piece.  Refrigerate cupcakes for about an hour.
Key Lime Whipped Cream  Use a stand mixer to combine 2 cups heavy whipping cream and 3/4 cup powdered sugar. When stiff peaks form, add juice, zest, and filling to taste.  Pipe frosting onto cupcakes after they come out of refrigerator.   Enjoy!

You can also add green food coloring to the cupcake, filling, or frosting. I just opted for green sprinkles :-)

 

Brazilian Lemonade

I've already mentioned my love for Tucanos, a Brazilian restaurant. Not only do I love their meats, but their Brazilian Lemonade is a must try. I usually don't buy beverages at buffets, but this stuff is sooo good. I was thrilled when I found the recipe over at Our Best Bites. It is simple, requires few ingredients, and tastes fabulous!

 4 limes (limes with thin, smooth skins are the best/juiciest/least bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times.  Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher.  Throw out the pulp left the strainer. Repeat with remaining limes and sugar water. Add sweetened condensed milk. Do a little taste test. If it’s bitter, just add some more sugar and maybe a little more sweetened condensed milk.
Serve immediately over lots of ice. Enjoy!