Tag Archives: lime

Laos…

Friday, October 18 –

Guys… I did it again. I swear we had this dinner… I just never posted it. *sigh*photo (1)

We had WingWoman and LightsOn over for this. LightsOn and I both made chicken dishes. They were delicious and we stuffed ourselves silly.

Proof is in the photo!

My next dinner is Latvia and I plan on cooking it on Sunday. I will try my best to post asap after so that I can tell you all the great stories…

Laos
(recipe borrowed from the cooks at: http://queenofwishfulshrinking.com)

Chicken Laap

  • 450gms/1lb of minced chicken
  • 1 lemon grass stalk, finely chopped
  • 3 kaffir lime leaves, finely chopped
  • 4 red chillies, seeded and chopped
  • 60ml/4tbsp lime juice
  • 30ml/2tbsp fish sauce
  • 15ml/1tbsp roasted ground rice
  • 2 spring onions, chopped
  • 30ml/2tbsp coriander leaves
  • mixed salad leaves, to serve
  • cucumber and tomato slices, and a few sprigs of mint, to garnish

1. Heat a large non-stick frying pan. Add the minced chicken and a little water to moisten while cooking.

2. Stir constantly until cooked; this will take about 7-10minutes.

3. Transfer the chooked chicken to a large bowl and add the rest of the ingredients. Mix thoroughly.

4. Serve on a bed of mixed salad leaves and garnish with cucumber, tomato slices and a few sprigs of mint.


Jersey…

Friday, June 28 –

I was looking forward to this dinner pretty much since I started looking online for recipes. There are just so many amazing options to choose from. photo(24)

This dinner we had: BestieExtraordinaire and Mistress Whiskey (herb pancakes stuffed with chargrilled peppers and goat cheese), ChinUp and MyBuddy (fresh pea and tarragon tartlets), WingWoman (seasonal fruits with cream), TroubleWalking and ImpishSmile (wine), and BestestFianceEver and yours truly (white fish with orange glaze, barbecued sweet corn with a chili and honey butter, and wine).

Instead of tuna we decided to use cod to save a little bit of money. I put the slab of fish onto foil, poured the orange glaze sauce over the top, wrapped it up, and stuck it on the grill. Then we put the corn on the grill, shucked them, and then drizzled the chili honey butter on top. The stuffed pancakes were gluten free, but still pretty good. And the tart was a wonderful flavorful dish, bright with the peas and tarragon. For the dessert, WingWoman and I put strawberries, raspberries, and blueberries on a plate, then topped them with freshly whipped cream. Perfect for a hot summer night.

This was definitely one of the better dinners lately, and I’m glad that so many people could join us! Thank you!

Jersey
(recipes borrowed from the cooks at: www.ci-cooperative.com)

Albacore Tuna
This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach.

Sauce:

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tbsp orange marmalade
  • 1 teaspoon dried mixed herbs
  • salt and black pepper
  • fresh orange rind to garnish (optional)

In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice.

Barbecued Sweet Corn with a Chili and Honey Butter

  • 4 sweetcorn, preferably still in the husk
  • Sunflower oil

For the flavored butter:

  • 100g (4oz) butter
  • 1 red chili, finely chopped
  • 1 teaspoon freshly grated root ginger
  • 2 tablespoon finely chopped fresh coriander
  • 2 teaspoon honey
  • Grated zest and juice of 1 lemon or lime
  • Salt and freshly ground black pepper

Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn.


Iran…

Friday, April 19 –

It was raining like crazy on Friday, and this dinner was just BestestFianceEver and me, so really, we didn’t have to make a big production out of it. Instead of grilling the meat we just put it in the marinade with photochopped tomatoes and onions, let it sit for a few hours, then baked it for a short amount of time on a high heat (leaving the middle of the meat a little bit pink). Served with rice and the spinach yogurt sauce, it was a simple, easy to make dinner. The spinach dip I cheated on measuring anything and just used a big handful of spinach, with a quarter of an onion, a couple of spoonfuls of yogurt, a few chopped garlic cloves, and some salt and pepper. Once mixed I put it in the fridge to sit until the meat was ready. Dinner was served! Thanks to BestestFianceEver with the help on the marinade and dishes (as always).

The lamb was tender, but didn’t have much flavor. I would have liked more punch out of the sauce. The spinach yogurt mix went well with the rice and lamb in one big forkful. I thought that all-in-all it went well, it just needed a little bit more kick. (But really, I usually always think that!)

Iran
(recipe borrowed from the cooks at: www.iranchamber.com)

Kabab Barg (lamb kebabs)

  • 800 grams boneless lamb
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large grated onions
  • 1 clove of garlic (crushed)
  • 4 medium tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sumac (optional)

Directions:

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Borani Esfenaaj (spinach yogurt dip)

  • 1 kg fresh spinach
  • 250 grams yogurt
  • 2 onions (thinly sliced)
  • 4 cloves of garlic (finely chopped)
  • 2 tablespoon cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:  Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator. Add salt and pepper to yogurt to taste and beat the yogurt until. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. Now this tasteful side-dish is ready to serve.


Honduras…

Saturday, March 16 –

For this dinner we had: BestestFianceEver, Bestie Extraordinaire (wine), Mistress Whiskey (wine), Hot Momma (wine), Mr. Hero (baleadas), BabyBear, GrandpaBear, LittleBigBrother, ChinUp (mango, avocado photosalsa and chips), and MyBuddy (banana milkshakes). Later in the evening we also had LightsOn and WingWoman show up to hang out and drink some wine.

I started by adding oil to a pan and cooking the onion and bell pepper until they were just starting to brown. Then I added the garlic and let that heat up. While the veggies were cooking on the stove I added the rest of the ingredients to the crockpot. Once the veggies were done I added them in, stirred to mix, and let it simmer for a couple of hours. I did not use the sherry and I substituted a seeded habanero for the yellow pepper, which made it really, really spicy. Almost too spicy, really (which is really weird for me to say). After a few hours I blended the soup with an immersion blender and let it continue to simmer until everyone was ready to eat.

The sweet potato I substituted for a yam because I like their flavor better. Steamed, drained, crisped in hot oil, then drained. Put on a bed of baby arugula (which is what I had in the fridge) and feta, then tossed. I added the dressing in on top, made exactly as the recipe says, and gave that a good toss too.

ChinUp and MyBuddy had the salsa and chips out. Mr. Hero made the baleadas with all the toppings (basically tacos on soft corn tortillas), including beef, beans, onion, cheese, sour cream, and avocado. The wine was flowing freely, and dinner was served!

The soup was ok. I think I would have liked it better unblended. It was spicy but not terribly flavorful. Maybe it needed some ham or something to go with it? I’m not sure. The salad was good, the dressing was tangy and delightful. The beleadas were good and a great compliment to the other dishes. And the mango, avocado salsa was a perfect topping to chips and to all the rest of the food. Last we get to the milkshakes. They were good… and then they added rum. Banana rum milkshakes are pretty darn delicious. And dangerous, because you don’t really notice the rum!

Honduras
(recipes borrowed from the cooks at: http://sidewalkmystic.com)

Bahia Black Bean Soup

  • 1 Onion
  • 1 red or yellow bell pepper, finely diced
  • 2 garlic minced garlic cloves
  • 1 T olive oil
  • 3 15-oz cans black beans, drained
  • 2 C stock
  • 1 1/2 t. oregano
  • 1 yellow chili, seeded and chopped
  • 1 jalapeno, seeded and chopped (brave souls leave the seeds)
  • 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
  • 1/2 lime, squeezed for juice (critical)
  • 1/4 c. sherry (I use red wine)
  • fresh cilantro (1 1/2 t. if fresh isn’t available)

Directions:  [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor.  As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.

Mixed Greens with Sweet Potatoes and Feta Cheese

  • ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
  • 1 T olive oil
  • 1 T fresh lime juice
  • 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
  • 3 cloves of garlic
  • ½ t of Dijon mustard
  • ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
  • 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
  • 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions:  Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels.  Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me.  Serve with tortillas.


Grenada…

Monday, January 14 –

This dinner definitely won a place in my top ten dinners from this project. BestestFianceEver even agreed with me, which makes it super, extra delicious times two. If you like pork loin, you will love this recipe.photo(12)

I started with the pork roasting part of the recipe by chopping the shallots, dumping them into a mixing bowl, then throwing all of the spices on top. I put the two tenderloins (that came in one 2-3/4 pound package) into the bowl and moved them around to coat with the mixture. Most everything stuck to them without much effort. Then I put the spiced pork onto a roasting rack and put it in the oven at 450*.

Next was the sauce – mince the ginger and throw it all into a pan, let simmer. I let it simmer almost the whole time the pork was baking so that it was nice and gingery.

Finally, the salad. I threw the black beans and frozen corn into a colander and rinsed it all at the same time. Then the corn and black beans were put into a mixing bowl and I added the rest of the recipe, mixing well.

For plate presentation I put a pile of spinach leaves (torn into more bite-sized pieces) in the middle, scooped the salad on top, placed slices of avocado onto the top of the salad, then the sliced pork. It did take longer for the pork to reach 155* in the middle than the recipe said, so it is important to check it before you cut into it. Also, remember to let your cooked meat rest for a few minutes so that the juices all stay inside the meat. Slice, then serve. Drizzled over the top of the whole thing was the orange-ginger sauce. Dinner was served!

The meat was juicy, the sauce was perfectly gingery, the salad was a nice counter flavor – all in all it was amazing. I will be making this dinner and variations of it much more often now. Please, do try this at home!

Grenada
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Roast Pork with Black Bean, Heart of Palm, and Corn Salad

Roast Pork:

  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

Sauce:

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice

Also:

  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad:

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

METHOD / DIRECTIONS:

For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.


Cuba…

Monday, June 18 –

This week’s dinner grew into quite the kitchen fiasco in the best sort of way. We had: Wonderful Boyfriend, Bestie Extraordinaire, Mistress Whiskey, Sassy Desserts, and our newest blog participant, BeerTender. Wonderful Boyfriend was in charge of the mountain of dishes like always. Bestie Extraordinaire made a shrimp and scallop dish. Sassy Desserts brought wine and made a bread pudding with rum sauce. And BeerTender brought shots of tequila and mixed drinks called Hemingway Daiquiris aka “Purple Drink”. And I made spicy Cuban mojo chicken with mango-avocado salsa.

This recipe seems like it has a lot of steps, but it doesn’t really. I started with putting all of the ingredients for the marinade into the food processor and made sure it was good and blended. Then I dumped it over the chicken and let it sit while I waited for everyone to show up. I doubled the marinade recipe and put it over six chicken breasts. There was plenty of marinade to soak them in. Then I put all of the liquids into the pan for the sauce, doubling them as well and let it simmer down. Once it had reduced down to a syrupy texture I added the diced butter and stirred until it was smooth and thick. I moved the pan to the back of the stove and just let it sit until I was done.

At this point people had started to show up – BeerTender was making simple syrup for the drinks (half sugar, half water, simmer down to a thicker texture) and Sassy Desserts was starting on the bread pudding. I got the chicken breasts onto medium-high heat to slightly brown on both sides. Then I put them into the oven like the recipe says. After the time the recipe calls for, the breasts were still raw in the middle. So I covered the pan with foil and put them back into the oven for another ten minutes. After that, voila! They were done. Onto the plate with sauce over the top, then mango, avocado, and cilantro.

During the middle of all of this cooking I wandered down to Bestie Extraordinaire’s kitchen to see how his recipe was going. Apparently he took great liberties with the recipe and added wonderful things like bell peppers of several colors, scallops, lots of garlic, a jalapeno, and a little more onion. It smelled heavenly when I walked in, that’s for sure. He said that he had tried to follow what he knew that we loved to eat and that meant spicing it up a little lot.

Once everything was dished up, the smells were mouth-watering. I’d have to say that I cooked the chicken just a little too long but the sauce more than made up for it. It was sweet/salty/slightly spicy and perfect with the mango and avocado. The rice was the perfect side with the shrimp and scallops perfectly cooked. The tequila went down smooth (like it usually does) and the Hemingway daiquiris were sweet and strong.

As the dishes were being cleared Sassy Desserts and I made the rum sauce and pulled the bread pudding from the oven. Even though we didn’t cook it as long as the recipe called for it was still starting to burn on the bottom. So if you happen to use this recipe, watch your cooking time! The pudding was rich, decadent, and the lemon was just the right brightness to the sauce to keep it from being too sticky sweet.

All in all the dinner was a success. A delicious, plate-clearing success. I feel better about this project again. Thanks to everyone that joined us last night! Only two more C countries left to go!

Cuba
(recipes borrowed from the cooks at: bestcubanrecipes.blogspot.com, www.tasteofcuba.com, and www.allrecipes.com)

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

  • 1 teaspoon cumin seed
  • 3 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 2 (8 ounce) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1/4 cup cold, unsalted butter, cut into pieces
  • 1/2 cup diced mango
  • 1/2 avocado
  • chopped fresh cilantro to taste
  • chopped fresh parsley to taste

Directions:     Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C).  Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Cuban Shrimp Casserole Recipe – Caserola de Camarones Enchilados

  • 2 cups shrimp, cooked and peeled
  • 2 cups crushed canned tomatoes
  • 1 onion, minced
  • 1 green pepper, chopped
  • 1 garlic clove, pressed
  • 2 Tbsp butter
  • Salt and pepper to taste
  • 2 cups cooked white rice

Directions:  Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.

Cuban Bread Pudding (Pudin de Pan)

  • 1 loaf Cuban bread
  • 4 whole eggs
  • 2 1/2 cup milk
  • 1 cup granulated sugar
  • 2 tspn vanilla extract
  • 1 tspn cinnamon
  • 1 cup butter (melted)
  • 2 tspn dark rum
  • 2 tspn vino seco (dry white wine)
  • 1 cup raisins
  • 1 grated peel of lemon
  • 1/2 tsp salt

Directions: Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done. Cut into small slices. Sprinkle some powdered sugar on top and serve warm.


Costa Rica…

Sunday, June 10 –

Let me start this off by saying that usually I’m not a big fan of tilapia. This recipe, however, was an incredible way to serve it. I would definitely make it again, should I randomly have tilapia in my fridge. I suppose I could even make it with other kinds of white fish and be just as happy with it. There were only four of us for dinner this time, with Bestie Extraordinaire and Mistress Whiskey making raspberry and mango mojitos to share.

I started by making guacamole to serve as an appetizer and setting it on the table for people to snack while I was cooking. Then I moved on to getting the rice cooking on the stove with the chicken broth as the liquid. While that simmered I started on the marinade for the fish. Once the fish was soaking in the marinade in the fridge I started on the rice pudding. After I got all of the ingredients into the rice pudding and it was starting to simmer, I moved onto getting the rice and beans mixed together and spread out in a baking dish. On top went the fish, the marinade, and the sliced limes. Simple, straight forward, and easy to follow instructions for both of the recipes this week. As the fish baked in the oven I kept an eye on the rice pudding, stirring every few minutes to make sure it wasn’t sticking to the bottom of the pan.

The fish came out of the oven juicy and easily flaked with a fork. The rice mixture was bubbling and very hot. The flavor of the marinade soaked into the fish so that it was gently flavored but not overwhelmingly so. The pineapple, beans, rice, and salsa mix was genius and I will definitely be making it again!

The rice pudding cooked the whole time we were eating (I got up to stir it a couple of times). And I served it warm, right out of the pot just like my mom used to do when she made this type of dessert. I know the recipe says to serve it at room temp or cold, but if you want to try something decadent and filling, serve it warm.

This dinner gets a gold star for both recipes!

Costa Rica
(recipes borrowed from the cooks at:  www.foodnetwork.com and www.guiascostarica.com)

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups diced fresh pineapple
  • 2 limes, thinly sliced

Directions:  Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

Rice Pudding

  • 1 small can of sweetened condensed milk
  • 1 cup of uncooked rice
  • 1/2 cup of water
  • 2 sticks of cinnamon cracked
  • 1 cup of evaporated milk
  • 6 cup of milk
  • 1/2 cup of raisins
  • 1 teaspoon fresh nutmeg
  • 1/2 teaspoon vanilla extract

Preparation:  First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes. Serve chilled or room temperature.