Lime Fish Sauce Chicken

This chicken dish is extremely easy. And, unlike a lot of recipes on this site, comes from bottled food. I usually rally against that kind of thing, but I’m not ready to make my own peanut butter, chili sauce, or fish sauce. It’s a healthy and quick way to make a tasty sauce. I’m crazy so I check the ingredients labels to make sure my pre-packaged foods don’t contain preservatives, artificial flavors, or tons of salt and trans fat. Or maybe just contain as few of these things as possible.

I don’t know if you’ve ever smelled fish sauce, but it is pungent. I mean, that smell will tickle your sinuses, and not in a good way. But you need to power through. Once the sauce warms up, it lends a salty, well-rounded flavor and that stench disappears. The addition of peanut butter makes the sauce creamy while some lime juice adds a fresh burst of acidity.

Serve with white rice and chopped peanuts. I also like to add a steamed green, like spinach or broccoli. Drizzle the leftover sauce on top and you have yourself a simple meal!

Read the recipe and the rest of the post here…



Updated for Cinco de Mayo with new photos!

Who doesn’t love drinks with dinner? Usually we stick to wine, but I just had to make margaritas for my Southwestern food night (chipotle-lime chicken recipe here and black bean & corn salsa recipe here). You will find a ton of variations for margarita recipes on the web, but I love this particular combination of tequila, orange liqueur, and lime juice. I prefer fresh lime juice over sour mix because it has a brighter flavor and really perks up the drink for me. I also love salt around the rim because it’s a great compliment to the strong flavors in the margarita. If you want, you can throw this mix into a blender to make frozen margaritas, but I like mine on the rocks.

Read the recipe and the rest of the post here…

Gin-gin cocktail

I have no idea what this gin & ginger ale cocktail is actually called, but I’ve decided to call it a gin-gin. Because it sounds cute. I really like the blend of flavors here. I’m not usually a big fan of gin, but the ginger ale really balances out that flowery taste and the lime juice gives it a nice zing.  This recipe is for one serving, but you can easily double (or triple, or quadruple) it.

Read the recipe and the rest of the post here…

Chipotle-Lime Chicken

I went for a Southwestern-themed dinner the other night: spicy chipotle chicken, corn and black bean salsa, and margaritas! We’ve been experiencing some screwy weather in New Jersey lately – cool fall days mixed with hot summery days. I made this chicken on one of those 85° days and we even grilled outside, but you could just as easily cook the chicken on a grill pan or in the oven. The chipotle-lime marinade provides the chicken with a little bit of spice and some bite, but it’s not a very overpowering flavor.

Read the recipe and the rest of the post here…

Salad with Lime-Cumin Vinaigrette

We had a lot of leftovers from the tandoori-style chicken the other night. I decided to throw the cold pieces into a salad and make a vinaigrette with flavors that echo the Indian style of the chicken. This is pretty versatile because you can use whatever leftover meat you have, whatever veggies you want for the salad, and whatever combination of flavors is best for the dressing to complement the meat.
Read the recipe and the rest of the post here…