Brazilian Limeade Brilliant Update

The other day, Mel's posted about Brazilian Limeade. I was like woah she's behind. That was all up on Best Bites forever ago. However she did a few things different and added a step that made it incredible!

Instead of just throwing the limes in the blender, she juiced 3 limes. Then threw 2 of limes' rinds in the blender with 2 cups of water. Blend blend blend. Then strain that a bowl, add the juice. Then pour that lime juice/ water mixture, another cup of cold water, 4 tablespoons sweetened condensed milk, and 1/2 cup sugar Back in the blender and add.... Wait for it. ICE! 2-3 cups ice! Blend it a little and you have foamy, cold, little pieces of ice deliciousness. It was incredible. And easier.

Now if you're like me and don't have a Blendtec... Or any blender. And your KitchenAid food processor sprays liquid all over if it's too liquidy and all you have is a fake magic bullet. Have no fear!

Use the fake magic bullet to blend the limes up. Mix/ whisk everything, minus the ice, into a bowl. Put 6-7 pieces of ice into the cup add the limeade mixture to the full point. Blend for a second and it's ready!

Seriously, so much better this way.

http://www.melskitchencafe.com/2013/07/brazilian-lemonade-or-in-other-words-2-minute-blender-limeade.html

Grilled Lime Coconut Chicken with Coconut Rice

This was so good. Mmm. I thought Sam was going to die eating it. But that could have just been that he was more hungry than normal, I don't know. I did this in my broiler for about 10 minutes on each side.

Sorry, I'm posting another coconut recipe Danielle. Obviously the rice tasted coconutty but honestly I couldn't taste it in the chicken because the curry and other delicious flavors were there too.

Anna, try this. Like yesterday.

http://www.melskitchencafe.com/2013/06/grilled-lime-coconut-chicken-with-coconut-rice-top-pinterest-find.html

• Chicken and Marinade/Sauce:
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper (One could argue that the amount of cayenne I put in was more than a pinch...)
• 2 pounds boneless, skinless chicken breasts 
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
Coconut Rice:
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

DIRECTIONS

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Notes

You can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.). If you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes. Also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red). If the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further. Finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.

Key Lime Tarts

So these are adorable and really, really easy.  Also, I didn't use key limes, I just used normal limes and normal lime juice.  They are good without the raspberries, but I think the lime slices need to be there because they are cute :)

We also mixed in some coconut extract, but if you don't like coconut extract don't add it.  

http://www.tasteofhome.com/Recipes/Key-Lime-Mousse-Cups

Ingredients

• 4 ounces cream cheese, softened
• 2/3 cup sweetened condensed milk
• 1/4 cup key lime juice
• 1/2 cup heavy whipping cream, whipped
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• Fresh raspberries and lime wedges, optional

Directions

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately. Yield: 2-1/2 dozen.
• And we did this differently too.  We whipped the cream to a medium peak, added everything in and whipped it some more.  We also spooned them into tarts, not pipe them b/c I didn't want to pull out my frosting stuff

Lime Coconut Cheesecake

Yes, I know, Danielle you won't like this.  But for the rest of you non-coconut haters this cheesecake is incredible!  So the opinion poll was that the chocolate one was probably better but since you can't really compare chocolate and fruit fairly, this one gets first place in its own category.  

I may have been singing praises to the whipped topping, who knew that adding coconut extract would make me so in love with it?

And aren't my birthday candles really really cool?  I loved them :)

From: http://www.ourbestbites.com/2010/08/lime-coconut-cheesecake/

Crust:
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted

Cheesecake: 
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract

Topping:
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract

1/3 C sweetened flaked coconut, toasted (click here for directions)

Preheat oven to 350 degrees.  Cover the bottom of a 9 inch spring-form pan with a double layer of foil.  Set aside.

Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well.  Press evenly into the bottom of the pan and about 1″ up the sides.  Place pan in oven and bake for 5 minutes.  Remove and set aside until ready to use.

In a separate bowl, beat cream cheese and sugar until creamy.  Add eggs, one at a time, beating after each addition.  Add vanilla, lime zest, and lime juice and beat to combine.  Pour batter into prepared crust.  Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven.  Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan.  Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown.  Leave cheesecake in oven, but turn heat off and crack oven door.  Let sit for 30 minutes and then remove and cool completely on a rack.  When cool to room temp, cover with plastic wrap and chill overnight.

When ready to serve, place cheesecake on serving dish.  Beat whipping cream until soft peaks form and then add powdered sugars and extracts.  Beat until medium peaks form.  Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut.  Garnish with sliced limes if desired.  Slice and serve.

Strawberry Limeade

Last night as I was checking my grocery list (and stalling, because I didn't want to leave my house and go to the grocery store) I decided that I wanted a goblet of something cool and refreshing.  So I was flitting through the Our Best Bites drink section and I found this limeade. It is amazing and incredible.  I just have to say.  I am going to have to go buy more strawberries, since the strawberry sauce I had was left overs in the freezer and it will be gone soon.  Oh well :).

I will also include the recipe for strawberry sauce.

http://www.ourbestbites.com/2011/04/fresh-strawberry-limeade/
http://www.ourbestbites.com/2009/05/strawberry-sauce/

To make the limeade:
Fill a cup about one third to half full with ice
Fill the cup half way up with Sprite
Add the juice of a lime (I actually juiced my lime, but it says you can just squeeze it on)
Add a couple spoonfuls of strawberry sauce
Fill up the rest of the way with Sprite
Drink with a straw.  The straw is important because you can reswirl the strawberry sauce back in

Strawberry Sauce:
1 pint strawberries
1/3 c white sugar
1 tsp vanilla

Chop up strawberries and put them and all of the other ingredients in a saucepan.  Simmer over medium heat for five minutes.  Continually stir and break these up.  Cool until you feel good about putting it into your blender and blend until smooth (or desire consistency).