Saturday, July 15, 2006

Recipe Saturday--It's lime time!

Despite my fear-drenched last post, it's still summer, and there's still tons of good produce, and it's the weekend, and I'm alive, and I get to go paint soon! So. I can't improve on that. I can just be thankful, and hope other people get to share that feeling, and enjoy it. I can also share these recipes involving my beloved limes from Southern Living magazine.

Is anyone else still doing this? If so, just leave me a little note so I can see!

Blueberry-Lime Granita

Prep: 15 min., Freeze: 8 hrs., Stand: 5 min.

2 cups blueberries
1/2 cup sugar*
1/2 teaspoon grated lime rind
2 teaspoons fresh lime juice
3 cups diet lemon-lime soft drink, chilled
Garnish: lime rind twists

1. Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Add sugar, lime rind, and lime juice; process until well blended. Pour into an 11- x 7-inch baking dish. Stir in soft drink. Cover and freeze 8 hours. Remove from freezer; let stand 5 minutes.
2. Chop mixture into large chunks, and place in food processor in batches; pulse 5 to 6 times or until mixture is smooth. Serve immediately, or freeze until ready to serve. Garnish, if desired.

*1/2 cup of no-calorie sweetener (such as Splenda) may be substituted.

Per 1-cup serving with no-calorie sweetener: Calories 25 (0% from fat); Fat 0.1g (sat 0g, mono 0g, poly 0g); Protein 0.3g; Carb 6.2g; Fiber 1g; Chol 0mg; Iron 0.1mg; Sodium 0mg; Calc 3mg.

Yield: Makes 7 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 80(0.0% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 0.0mg; FIBER 1g; IRON 0.1mg; CARBOHYDRATE 20.4g


Chili-Lime Grilled Corn

Prep: 15 min., Stand: 1 hr., Grill: 25 min.

Soak corn husks in a cooler of water before grilling to prevent the husks from burning.

8 ears fresh corn with husks
1/2 cup butter, softened
1 teaspoon grated lime rind
1 teaspoon fresh lime juice
Chili powder

1. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks over corn. Cover corn with water; let stand 1 hour.
2. Stir together 1/2 cup softened butter, 1 tsp. grated lime rind, and 1 tsp. lime juice.

3. Drain corn, and pat dry.

4. Grill corn, without grill lid, over medium heat (300° to 350°) 25 minutes or until tender, turning often. Remove corn from grill. Carefully pull back husks, and tie with a leftover husk or kitchen string. Spread with desired amount of butter mixture. Sprinkle corn evenly with desired amount of chili powder.

Note: Stir 1/2 tsp. chili powder into the butter mixture, if desired.

Yield: Makes 8 servings

5 comments:

puhpaul said...

That lime butter sounds great, I'll have to try it. Why do you soak the corn for an hour? I've grilled corn like that before, but didn't do the soaking thing.

paul

Jon-Marc said...

I posted for Repe Saturday as well Cracker.

As for your previous post, I am afraid as well but I have tried to avoid the news for the past few days and it has done wonders for my stress.

Also, how does one go about hyphenating their last name?
If Ric and I did it I would have a hyphenated first and last name. FUN FUN!

belledame222 said...

That all sounds so refreshing.

I've sauteed fish in lime butter--well kind of a butter-white-wine sauce juiced with lime at the last. very tasty. i'm getting to prefer lime to lemon lately.

EL said...

I have the same question as puhpaul: why soak?

Tai said...

ooooooo, I wish I had a blender.

*pouts*