Thursday, June 17, 2010

Summer Island Meal

What to make for dinner? It's hot outside and you long for a nice vacation with palm trees, blue waters (free of big corporation oil) and something yummy... try this.

Cilantro Lime Rice

scant 1 1/3 cup water
scant 1 1/3 cup chicken broth, preferrably organic and all-natural
1 teaspoon olive oil
juice of 1 lime
1/4 teaspoon salt, plus more to taste (if desired)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
zest from 1 lime
1/3 cup thinly sliced green onion
1/2 cup finely chopped cilantro
1 1/3 cup white rice

1. Combine water through pepper in a medium sized pot over medium-high heat.
2. Bring to a rolling boil. Turn heat on low. Cover with a lid and simmer for 17 minutes.
3. Turn heat off, and with the lid still on, let the rice steam an additional 5 minutes.
4. Remove the lid, fluff with a fork and stir in the lime zest, green onion and cilantro.
5. Serve & enjoy.
Caribbean Black Bean

4 1/2 cups water
1 1/2  cups dried black beans*
2  teaspoons vegetable oil
1  medium papaya, peeled, seeded and diced (about 1 1/2 cups)
1  medium red bell pepper, finely chopped (1 cup)
1/2  cup finely chopped red onion (about 1/2 medium)
1/2  cup orange juice
1/4  cup lime juice
2  tablespoons chopped fresh cilantro
1/2  teaspoon ground red pepper (cayenne)
2  cloves garlic, finely chopped
5  cups hot cooked rice


1. In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
2. In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasianally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
Caramelized Chili Shrimp

1/2  cup sugar
1  tablespoon all-purpose flour
1  teaspoon kosher (coarse) salt
1  teaspoon chili powder
1/8  teaspoon chipotle chili powder or ground red pepper (cayenne)
1  clove garlic, finely chopped
1  lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4  medium fresh lime

1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In resealable 1-gallon food storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.


  1. I love the picture of the feet by the way... but I hope they are not on the menu! :)