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Entries in Lime (5)


Tomatillo Black Bean Enchiladas

I won't go out to eat at cheap, Mexican restaurants. It's not that I have anything against cheap, good food. Promise. It's just that a) I don't really like Mexican food and b) I always leave with a stomach ache. Really good, tasty mexcian food. Well that's a whole other story. So is homemade Mexican food. With my new(ish) found love for black beans, I am always looking for a good excuse to whip something up that incorporates them in the main portion of the meal. These tomatillo enchiladas were the perfect solution. I could make some chicken for those who wanted to eat meat and I could stuff mine full to the brim with zesty black beans and onion. The tomatillos proved to be the perfect ingredient for a spicy salsa verde. Add homemade whole-wheat tortillas to the mix, sprinkle some cheese on top and bam, an inexpensive dinner in under 30 minutes.

Tomatillo Black Bean Enchiladas

Servings: 8 enchiladas

  • Homemade whole-wheat tortillas, 1-2 per person
  • 8 medium tomatillos
  • 1 jalapeno, diced
  • 14 ounces black beans, (if canned, drain and rinse; if fresh, cook according to package instructions)
  • 1 bunch cilantro
  • 1 yellow onion, diced
  • 3 chicken breasts, optional
  • 2 cloves garlic, minced
  • 2 tbsp and 1 tsp olive oil
  • 3 tsp cayenne pepper
  • 2-3 tbsp lime juice, freshly squeezed
  • 1 cup of shredded monterrey jack or cheddar cheese
  1. Preheat the oven to 400 degrees F.
  2. In a medium sautee pan, heat black beans (cooked or canned) with 1/2 of the chopped onion. Add 1 tbsp lime juice, 1 tsp cayenne pepper and a dash of salt. Sautee for 10 minutes. Drain excess liquid and place mixture in a bowl to cool. 
  3. To make the tomatillo salsa, remove husks from the tomatillos and cut the tomatillos into quarters.
  4. Finely chop the cilantro. Set 1/3 of it aside.
  5. Place the tomatillos, jalapeno, garlic and 2/3 of the cilantro in a food processor. Add 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cayenne pepper and 1/2 tsp salt. Puree for 10-15 seconds. You want the salsa to have texture to it but you also want all of the ingredients to be thoroughly incorporated. Puree for another 5-10 seconds if necessary. Taste and season as desired. If you want it spicier, add another tsp of cayenne pepper or another jalapeno. If you like the flavor of lime juice, add another 1 tbsp of lime juice.
  6. Pour the salsa into a bowl and set aside.
  7. If you are using chicken, cut the chicken breasts into pieces. Place the cooked chicken in the food processor (don't worry about cleaning it after making the salsa). Add the remaining 1/3 of chopped cilantro, 1 tsp olive oil and 1 tsp cayenne pepper. Puree for 5-10 seconds or until finely chopped to look like ground chicken. 
  8. Take a 9x13 casserole dish and lightly coat the bottom with the tomatillo salsa (roughly 1/4 cup of salsa).
  9. Place a tortilla in and fill the middle with either beans, chicken or a bean/chicken mixture. You want to use about 1/4-1/3 cup of filling. Roll tortilla and place it seam side down in the casserole dish. Repeat with remaining tortillas, placing finished enchiladas tightly in the casserole dish.
  10. Top rolled enchiladas with tomatillo salsa and shredded cheese.
  11. Bake for 20-30 minutes, until enchiladas are crispy and cheese is melted.
  12. Serve hot with fresh cilantro for garnish and a side tomatillo salsa.

Shrimp Salad with Cilantro Lime Dressing

There is nothing quite like the shrimp that comes out of the Gulf of Mexico. I have a palate for rich, decadent, not-yet-day-old shrimp. I grew up spending summers in Alabama, Orange Beach to be exact. My whole family (all 18 of us) would gather at my grandparents' condo for vacations. A pivatol component of these vacations was our meals. It was guaranteed that at least once (and most likely many times more) we would have a meal of fresh shrimp and homemade cocktail sauce. If you haven't ever had the pleasure of tasting shrimp like this, you are truly missing out one one of life's golden experiences. These memories have left me with a far-too-sophisticated taste for seafood. It is (nearly) impossible to get shrimp of that quality up here in Connecticut and so I rarely cook it. The other night I couldn't shake the desire to have shrimp, regardless of the quality. I snagged up a pound of shrimp from Fairway Market for a halfway decent price and decided if I was going to have it, I shouldn't coat it heavily with anything. The fresher, more bare bone, the better. This shrimp salad was the perfect solution. Fresh sliced avocado and homemade cilantro lime dressing  were the perfect addition to the meal. While my hankering for shrimp was satisfied, I can say without a second thought, there is nothing in this world quite like fresh caught Gulf shrimp.

Shrimp Salad with Cilantro Lime Dressing

  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 1/2-1 lb of shrimp
  • Lettuce of your choosing
  • 1 avocado
  • 1 tomato
  • 1/4 yellow onion
  1. Chop lettuce, tomato, onion and avocado. Mix salad ingredients (and any other vegetables desired) into a bowl. Set aside.
  2. If shrimp is not cooked, bring a pot of water to boil. Add shrimp and cook until shrimp is pink (3-5 minutes). Drain and cool. Peel shrimp if necessary.
  3. Place olive oil in a medium pan and heat.
  4. Add garlic and saute for 2-3 minutes, stirring constantly to prevent burning.
  5. Add shrimp, cumin, and chili powder. Saute for 5 minutes.
  6. Place shrimp on the side or on top of the salad.
  7. Dress with Cilantro Lime dressing.

Cilantro Lime Dressing

Ah, a zesty salad dressing. Chobani greek yogurt serves as a phenomenal (and incredibly healthy) base for thick salad dressings. The cilantro is fresh and the lime juice adds a terrific zing to the dressing. What you have here is a powerful flavor combination of green goodness. I served this over my shrimp salad one night and continued to use it to dress up my salads throughout the following week.

Cilantro Lime Dressing

  • 1/3 cup extra virgin olive oil
  • 1/2 cup chobani 0% plain yogurt
  • 1 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt
  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

Zesty Lime Black Bean Soup

I must admit, I am on a bit of a bean rampage. There is something incredibly daredevilish and exciting about eating beans. Sure, you can roll your eyes but if you really think about it, you'll soon realize that the first few times you tried a new type of bean you felt like you were crossing into a new world, a more "grown-up" world (maybe?).  Just this weekend I had 5 types of beans - edamame, garbanzo, kidney, pinto and black. Each has a unique and distinct taste, texture, color, and well, that's about it. I don't know when I had this bean epiphany - the moment when I realized I did in fact like beans - actually the moment when I began to crave (yes, you read that correctly, I crave beans) beans. Rather than fight it, I embraced it. I took a deep breath and put aside some preconceived notion that beans are a gross food, so gross in fact that they elicited a silly, childish "beans, beans they're good for your heart...the more you eat the more you fart" song. Instead, I'm running with this new found love. Get ready for a wild ride, a streak of recipes all centered around beans. Some whole beans, some pureed beans, some bean dips, maybe we will even get a bit risque and try beans in a dessert (NOT! Who am I trying to kid...certainly not you all. Clearly dessert calls for the standards - chocolate, peanut butter and more chocolate).

As the cool weather approaches, or even on a warmer night, take a deep breath and try some of this zesty lime black bean soup. Push aside your fear of beans and just embrace it. Its the perfect mix of southwestern spice, zesty lime, black bean, home comfort.

Zesty Lime Black Bean Soup

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Serving Size: 1.25 cups

  • 1 tbsp olive oil

  • 1 sweet yellow onion, diced

  • 1 tbsp chili powder

  • 2 tsp ground cumin

  • 1 tsp cayenne pepper

  • 3 tbsp lime juice (fresh or bottled)

  • 2 15-oz cans black beans, drained and rinsed

  • 3-4 cups water

  • 2-3 roma tomatoes, diced

  • 1 tsp salt

  • Grated cheddar or white cheddar cheese


  1. Heat olive oil in a large pan over medium heat (I used this 6 Qt Dutch Oven as opposed to your traditional pot/pan. The dutch ovens tend to allow the food to cook more evenly and food definitely sticks less. You can get them for really good prices at Home Goods or TJ Max).

  2. Add diced onions and saute for 3-4 minutes.

  3. Add cumin, chili powder, cayenne pepper and salt. Stir and let cook for one minute.

  4. Stir in the drained and rinsed black beans, along with the diced tomatoes and lime juice.

  5. Add in the water. I used 3 cups but I prefer soups that have more substance and less broth. If you favor a soup with more broth, go ahead and use 4 cups of water.

  6. Cover the pot and let the soup simmer for 20 minutes.

  7. Serve hot with fresh grated cheese and homemade biscuits for good measure.


Spicy Lime Shrimp

Want seafood in 10 minutes? Go for this spicy lime shrimp dish. It can be served over rice, in a tortilla, on top of a salad, or just by itself. We did a bit of a combo dinner - shrimp on top of salad with a bit of rice and avocado on the side.


Spicy Lime Shrimp

Servings: We had enough for 3 and I bought 0.75lbs of shrimp

  • However much shrimp you need

  • 2 limes

  • 1-2 tsp Cayenne Pepper

  • 2-3 tbsp Olive Oil


  1. Depending on the type of shrimp you bought, you may need to boil some water and cook them first (unless of course you bought already cooked shrimp). Shrimp only take a few minutes to cook. Dump them in a pot of boiling water until they turn pink and then drain the water out.

  2. Heat olive oil in a skillet.

  3. Add shrimp.

  4. Squeeze the juice of 2 limes directly on top of the shrimp and mix in the cayenne pepper.

  5. Let cook for about 5 minutes until coated with sauce.

  6. Serve however you want!

  7. Dep