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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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lime

Tequila Lime Chicken w/ Pasta

1 pound fettucine, cooked

2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream

In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.

Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.

Asian Turkey Meatballs with Carrot Rice

Everyday Food, Nov 2010.

– Coarse salt
– 1 cup long grain white rice
– 1 carrot, shredded
– 3/4 cup bread crumbs
– 1.5 pounds ground turkey or pork
– 3 scallions, white separated from green, both thinly sliced
– 1/4 cup chopped cilantro
– 4 tsp fish sauce
– 4 tsp sriracha
– 4 tsp sugar
– 1 large garlic clove, minced
– 2 tsp vegatable oil
– lime wedges

Preheat oven to 450.

In a medium bowl, combine breadcrumbs and 3tbsp water. Let sit 5 minutes. Add meat, scallion whites, cilantro, fish sauce, sriracha, sugar, garlic, and 1.5 tsp salt. Gently mix to combine and form into 12 meatballs.

In a medium sauce pan, bring 1.5 cups of salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook about 15 minutes. Remove from heat and top with carrot, recover. Let stand 6 minutes, then stir.

While the rice is cooking, in a nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all side (don’t fully cook!). Transfer to a baking sheet and bake until cool through, about 10 minutes.

Serve meatballs with rice, scallion greens, and lime wedges.

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

Ginger Lime Beef with Cilantro

Ingredients

  • 1 broccoli, cut into half bite sized chunks
  • Carrots, cut into 1/4″ x 2″ strips
  • 1 pound boned beef top sirloin, fat trimmed
  • 1/2 teaspoon salad oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon hot chili flakes
  • 1/4 cup minced fresh cilantro

Preparation

1. Prepare vegatables you are looking for roughly 1:1 veggie/meat by
weight, skewed which every direction you prefer. Blanch the veggies. Or
just skip them altogether.

2. Rinse beef and pat dry. Cut across the grain into 1/16- to
1/8-inch-thick slices, then cut slices into bite-size pieces.

3. Pour oil into a 10- to 12-inch nonstick frying pan over high
heat. When oil is hot, add bell pepper and stir just until tender-crisp
to bite, about 3 minutes. Pour from pan into a bowl.

4. Add beef to pan and stir just until no longer pink, about 2
minutes. With a slotted spoon, transfer meat to bowl with pepper.

5. To meat juices in pan, add lime juice, honey, hoisin sauce, soy
sauce, ginger, and chili flakes. Boil over high heat, stirring often,
until mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and
bell pepper back into pan and stir until hot, about 30 seconds.

6. Spoon beef stir-fry onto plates and sprinkle with cilantro.

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