Recipes with limes
488 recipes
Caribbean Reef Chicken
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
Coconut Basil Chicken Burgers with Thai Peanut Pesto
Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.
Creamy Latin Pasta Salad
Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.
Hawaiian Papaya Chutney
Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.
Scallops with Lime Butter
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Scallops with Lime Butter
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Plain Fried Rice
Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.
Quick Sweet Pickles
Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.
Watermelon Rind Preserves
Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.
Diabetic Key Lime Pie
Sugar-free key lime pie sweetened with sucralose, set with gelatin, and built on a graham cracker crust. A no-bake diabetic-friendly dessert with bright lime flavor and creamy texture.
Chicken Potato Salad Ole
Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.
Sean's Holiday Fruitcake
The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.
Bay Scallop Seviche
Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.
Jerk Sauce
Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.
Roast Chicken & Potatoes Monterey
Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.
Island Pan Barbecued Shrimp
Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.
Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.
Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.
Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.
Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.
Sugar-free key lime pie sweetened with sucralose, set with gelatin, and built on a graham cracker crust. A no-bake diabetic-friendly dessert with bright lime flavor and creamy texture.
Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.
The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.
Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.
Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.
Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.
Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.
