Lime Shortbread Cookies

Oh, boy, am I excited about this one! Are you? I'm graduating from Baylor TODAY and, in case you care nothing about RGIII or sports, you might not know our colors are green and gold. Of course, the basketball uniforms recently have been grey and a yellow highlighter color, so green has been hiding a bit. These cookies aren't GREEN so much, but they're "highlighted" by great green lime. (like that pun?) So, to thank my friends, family and professors, here's a little green treat for you guys.


This is my mother-in-law's (Pat's) shortbread recipe. I must confess that I've never had rice flour when needed (for this recipe), so I skimp. Sorry, Pat. But I must say that these tasted pretty yum without it so, if ya don't have it, no sweat! (but invest in some rice flour for tempura and other uses if you can) These were made using citrus sugar (which is so easy to make!), which added the aroma and texture that the topping sugar needed. Let's get started.

Lime Shortbread Cookies
Good shortbread is crunchy, buttery and slightly sugary, but not overly so. This version add a refreshing hint of lime to enhance the simple purity of these little gems. Make, pat yourself on the back and try to share with others.


2 cups all-purpose flour
1 stick butter + 1 stick margarine, softened not melted (no, I'm not kidding)
1/2 + 1/3 cup granulated/white sugar
2 TB rice flour (or all-purpose flour)
1 lime
1/2 cup chocolate chips (optional)


Gear: 
small bowl, citrus grater/microplane, medium bowl, spoon, hands, 2 baking sheets, oven, cooling rack


step one: Preheat oven to 300. In the small bowl, grate the entire lime. Divide the zest in half. In the medium bowl, combine flours, butter/margarine, half of the zest and 1/2 cup sugar. Combine until a soft dough forms without any bumps. (I use a spoon for a minute and then use my hands for the rest of the time.)


step two: Make the lime sugar. Using 1/3 cup sugar, press the rest of the lime zest into the sugar. Mix with hands until the sugar and zest are combined and the zest oils have incorporated into the sugar. Set aside for sprinkling.


step three: On a baking sheet (you can spray or parchment it, but there's so much butter in these little thangs, no need, really.), take 1-2 TB of dough and form "ladyfinger" shapes with hands. Line up on the baking pan and sprinkle with the lime sugar. Bake for 25 minutes, or until SLIGHTLY brown on the cookie edges and the middle is solid (no give when you touch it).


step three: Let cool on pan for 1 minute, then transfer to cooling rack. 


OPTIONAL step four: In a small ramekin or bowl, heat 1/2 cup chocolate chips in 30 second intervals in the microwave, stirring in between. When the cookies have cooled for at least 15 minutes, dip one end of the cookie in the chocolate dip. Let cool for 15 more minutes on rack or refrigerate.


So there you have it...lime shortbread. Of course, you can mix it up with lemon, grapefruit, orange, tangelo, or mandarin zest as well. Enjoy while they last, and well done to the graduate(s) in your life!


Laurel

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it's time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila's, Pappasito's, and El Tiempo, my home). In fact, in Houston (my homeland), there are "tortilla soup battles" like here and here. Is it ridiculous? Slightly. Is it fo'real? Absolutely.

I have made tortilla soup maybe 8 times...ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences...lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty...but the base is always the same. It's a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray's, Emeril's and my favorite restaurants' versions. I will warn you...once you make a batch, you will have enough for days and days. And I don't think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it's tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock--reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high...or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly "soft." Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.

4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through--about 7 minutes. Transfer the chicken to the crock or soup pot.



5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you'd like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can't wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.

7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you'll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel


Listening to: The Head and the Heart...beautiful, beautiful harmonies and strumming. Perfect for anytime.

Crimey Limey Pie

This is a twist on a classic...with a homemade graham cracker crust, and extra zest for lime *pop* flavors in your mouth. And maybe I've watched too many police movies, but "crimey" is your homie, your best friend, and this pie is big enough to share, so please do. It would be a crime if you kept it all to yourself...

Crimey Limey Pie
You'll need:
Large pie pan, sprayed with nonstick spray
1 large bowl
Large spoon
Spatula
Ziploc bag (quart or gallon)

Ingredients for crust:
1 package of graham crackers (8 full crackers)
6 TB melted margarine or unsalted butter
Zest of 1 lime 

Ingredients for pie filling:
Zest and juice of 2 limes
1 12 oz. can of frozen limeade or lime juice, thawed OR juice of 6 limes + 1/3 cup water
1 cans fat free sweetened condensed milk
3 egg whites + 1 yolk


For crust: In a ziploc bag, crush graham crackers. Pour into large bowl, along with melted margarine and zest of 1 lime. Combine. Using hands, form crust in bottom of large pie pan and mold until it covers entire pan's bottom and sides.

If you look closely, you can see the lime zest right in the crust!

For filling: Rinse and dry large bowl for reuse. Stir lime juice and zest, limeade, milk and eggs. Stir until all ingredients are combined. Pour into pie pan. Bake at 350 for 35 minutes, or until pie is slightly firm and crust begins to brown. Allow to cool for at least 45 minutes, refrigerating afterward. Top with whipped cream for fun.

This pie is not exactly healthy, but using egg whites allows the filling to be a little fluffier than usual without the added cholesterol from most recipes that use only yolks. Enjoy with your friends.

Peachy Jicama Salad

Do you ever eat jicama?

Jicama--AKA yambean, native of Mexico and South America, is similar to the potato (you can bake, steam, boil it), but you can also eat it raw (unlike the potato).

• 46 calories per cup
• 6 grams fiber (25% of your daily needs)
•  crisp, refreshing taste

Peachy Jicama Salad with Tangy Lime Dressing
Makes 2 sizeable salads
2 peaches
1 TB margarine
1 jicama 
1/4 cup apple cider vinegar
1 lime
1 TB sugar or agave nectar
4 mint leaves, chopped

1) Slice peaches in half and take out the pit. Scoop out the hard flesh around the pits, too. Spread the flesh sides with margarine and put face down in the toaster oven. Bake for 10 minutes at 400 degrees.
2) In the meantime, peel the jicama. I used a knife and peeled it by hand, making slices downward. Cut the inside into bite-sized strips. Layer on two plates for serving.
3) Make the dressing: Combine lime juice, sugar and vinegar in a small cup/bowl and stir until sugar dissolves. 
4) When peaches are soft, remove from toaster and carefully slice into "O" shapes. Layer on top of the jicama. Then pour some of dressing on top of salad. Garnish with mint.


Hope your day's peachy! (Sorry, couldn't help myself.)

Apple Pie, 3 Ways

How much more American can you get that apple pie? Okay, that's such a '50s stereotype, it should be thrown out with white bread and vacuuming in heels. I had a 2-week craving for pie (no, I'm not pregnant) and finally made "one." The spin? Why traditional lattice top pie when you can jazz it up a little?

apple pie, 3 ways


lime apple pie



apple blackberry crumble pie



apple pecan pie

How do you make these? Let's get to work.  

As you can see, these were made in mini "pie pans," 3 different sizes of Corningware ramekins. The apple pecan pie was made in a regular 4" ramekin, but still made for a rather large serving of pie. The larger one with blackberries served 2 (how romantic!) and the left one with lime had 3 servings. I like big pie servings, so there would probably be 8 total "regular" pie slice servings among all 3 dishes. The ingredient list below is for these 3 dishes total, but the apples are enough to double the recipe.

Ingredients:
3 red apples (like gala)
3 green apples (like granny smith)
1/2 cup blackberries
1 lime, juice + zest
1/2 cup roughly chopped pecans
1 cup raw oats + more for sprinkling
4 TB butter/margarine, room temp.
1/2 cup white sugar (or 2/3 cup sucanat) + more for sprinkling on top
1/3 + 2/3 cup brown sugar
1 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. ground cloves
Your favorite pie crust recipe or 2 store-bought pie crusts, thawed


1. Prep the apples. 2 categories: soft and sweet, thin and crunchy. Start with the soft. Slice 2 green and 1 red into bite-sized pieces and throw into a large pot. Pour water over the apples so they're barely covered. Add the white sugar to the apples and stir. Add in 1/4 t. of the cinnamon. Cover and heat on medium for 25-30 minutes, or until apples are fully cooked and soft to the touch.

In the meantime, prep the other apples (1 green, 2 red) and slice into various sizes, from thin "chip" style, to strips. Be creative! In a medium bowl, toss these apple slices in and coat with 1/3 cup of brown sugar.




 
2. Make the topping. Combine softened butter with oats in a large mixing bowl. Use the back of a wooden spoon to knead. Add 1/4 cup of pecans, 2/3 cup of brown sugar, remainder of cinnamon, nutmeg, and cloves and continue to stir until it becomes a rough, crumble consistency (2 minutes, tops).


3. Assemble the pies. Preheat the oven to 350. Check on the apples on the stove. If they're soft, drain the sugary water and set apples aside to cool a bit. Get out your baking dish(es), whether that be a traditional pie pan, ramekins, a square dish, whatever.

For the lime apple pie:
Far from traditional, this pie takes the traditional apple pie and turns it on its head. With the zest of an entire lime baking through the pie, this has an unexpected, fresh taste to a boring old apple. My favorite, by a landslide.
 
*Spray dish with cooking spray
*Spread 1 cup of cooked apple bites into dish. Sprinkle with dried oats
*Add one layer of apple chips
*Sprinkle with layer of crumble.
*Top with zest of one lime.
*Cut lime in half and sprinkle juice of one half lime over pie. 
*Top with pie crust, then sprinkle the extra pecans (1/4 cup) and white sugar on top.




For the apple blackberry crumble pie:
This twist accentuates the apple by adding gooey blackberries as its sidekick. The color of the apples become deeper as the pie bakes, making a pretty finale to a homecooked dinner.
*Spray dish with cooking spray
*Layer bottom and sides of dish with crust dough
*Layer apple chips to fill the dish, adding small spoonfuls of oat topping inbetween.
* Insert blackberries into "holes" that the apple layers did not fill.
*Top with more oat topping. Leave "open-faced." 
 












For the apple pecan pie:

A healthier version of pecan pie, this apple concoction is traditional and yet has more topping than one would expect on a fruit pie. For lovers of crunchy, gooey cinnamon toppings.

*Spray dish with cooking spray

*Line bottom and sides with crust dough and form a pretty crust around the top lid.

*Spoon in cooked apples.

*Top with plenty of topping (Make more, if needed) 
 





There you have it, friends. Bake: 15 minutes for the ramekins, 30 for larger dishes, 40 for 8/9" pie plates.
Serve warm, with vanilla ice cream or whipped cream, and bask in your creations. :)

 
  

Carrot Ginger Lime Smoothie

Wow, what a weekend! My hubby had the amazing idea of driving down and surprising my mom for mother's day, and I did. Not much gets past this woman, especially surprises, but--with the help of my dad--the surprise went off without a hitch and she was truly surprised. When you're an only child (as some of you know too well), there's pressure on your shoulders to represent "the offspring" of your parents, because you don't have siblings to share the responsibility. It also means that you're their main/only shot at parenting, so you are the guinea pig your whole life, but that's okay. My parents have been amazing, and I am so thankful for such consistently loving people.

Do you have a favorite memory with one/both of your parents that always brings a smile to your face? Mom and I cleaned out one of my grandmother's closets this weekend. We found the dress that my grandmother made and wore in my parents' wedding. We found several suits and dresses that my mom made for my grandmother. Mom was (and still is, when she has time) quite the clothing designer/seamstress. She used to completely surprise my grandmother each year with a suit SHE MADE FOR HER! Mom was sneaky, but somehow she managed to figure out my grandmother's measurements by measuring the regular pieces in my grandmother's wardrobe. She'd then sew late at night after my grandmother went to bed and, on Mother's Day or her birthday, mom would present my grandmother with a 3- or 4-piece suit. A jacket, blouse, pants and a skirt, all matching perfectly, all designed and constructed to fit my grandmother perfectly. Brilliant! Mom is a quiet giver and gives all of herself for those she loves. It's incredible. As her daughter, I've gotten to see mom secretly give and give and give over the years, and she never asks for anything in return. What a lady! Cheers to my mom, my mom's mom, and to all you who have/had moms or are a mom yourself. Blessing to you this day and every day.

On to food...after traveling and staying busy all weekend and yesterday, it was time for a pick-me-up.



Carrot Ginger Lime Smoothie
2 medium carrots, peeled and cut into 1" pieces
1 banana
1-2 t. freshly ground ginger (or 1 t. of candied ginger)
1/3 cup of a mildly flavored veggie (I used 3 mushrooms)
Juice of 1/2 lime

Blend all ingredients together and sip while doing some quickly-piling-up laundry. Oh, that's just me.




Need a dinner idea? Matt boiled 4 chicken breasts, transferred them to the grill pan, and cooked them in a little red wine, olive oil, and garlic. The wine gives the chicken flavor and a beautiful deep rose color. He topped it with a little store-bought curry sauce. Simple and delicious!



 



 Happy Tuesday! 

Cinco De Mayo

It's almost here!

Cinco de Mayo, the day of celebrating the attack of French and Mexican traitor soldiers on that fateful day in Puebla in 1862.

Growing up in Texas, this is an important day for quite a few pockets of the community. This one battle and victory is contributed as the force that allowed the United States army to become the most powerful in the world at the time. A mere 14 months later, the U.S. army pulverized the Confederates at Gettysburg, thereby ending the Civil War. Crazy, right? My dad's history lessons just came out there.

Anyhoo, back in Texas, we celebrate war and bloody victory the natural way, through parties and food. (Okay, slightly a joke.) Don't ask me how, but I've managed to live 27 years in (mostly) Texas and have never made salsa. I know, I know, it's embarrassing. But I'm only more embarrassed if I let one more year go by without having even tried. Even the pastor at my home church makes salsa, and his spanish accent is way more country than my own (and his salsa is darn spicy!). So here we go. If you've lived anywhere in the South/Southwest, you know that there's a lot of pressure when you attempt to make your own salsa. Perhaps that's why it's taken me this long. But let's do this thang.

Cinco de Salsa
Time to make: 15 min; makes 3 cups
3 roma tomatoes
1/3 cup white onion
handful of cilantro, ends trimmed (1/3--1/2 cup)
1 serrano pepper, deveined and seeded
2 garlic cloves
juice of 1/2 lime
1/2 teaspoon sea salt
1/8 teaspoon ground pepper

1) slicing step: Slice tomatoes into quarters, slice onion into chunks, roughly chop cilantro, and merely devein and seed pepper.

2) chopping step: Because I was using our small food processor, I made the salsa in steps. First add the onion and cilantro and chop for 30 seconds or until well chopped but not liquified. Then add garlic, pepper and tomatoes, and process until desired consistency (chunky--less chopping, liquid--more, duh).

3) tasting step: Pour all chopped ingredients into a medium bowl and stir. Add lime juice, salt and pepper. Season more to taste. Ole

 

Spicy Limon Corn Salsa (not pictured) 
This recipe was originally given by a family friend, but I've simplified it. It makes a great salsa/garnish or a wonderful veggie side for a summer cookout. Double the recipe if you're making as a side--it'll go quickly! It took my first trip to Central America to learn that they did not have lemons anywhere to be found! Bummer. HOWEVER, limes are not only everywhere, the latin people use it as a staple in cooking. I quickly understood the difference between the lemon and the limon. Sabroso!
 
1 12 oz. can kernel corn, drained
1 green pepper, chopped into tiny bits
(optional, for a less spicy version) 1 red pepper, chopped into tiny bits
2 green serrano or jalapeno peppers, deveined & seeded, chopped into tiny bits
Juice of 2 fresh limes
1 TB sea salt
1/4 teaspoon fresh ground pepper 


1) Combine veggies and peppers in a large bowl, tossing. Add lime juice, salt and pepper.
2) Season extra to taste (more heat--add 1/2 pepper; less heat--add more bell pepper or corn; more citrus/sour--add lime; more bite--add salt). Stir well and let marinade in fridge for 1+ hours. Great to make ahead of time (night before) for a party.