Kitchen Hint of the Day!

Roll citrus to get more juice out............


To get the most juice out of your citrus, roll it on a cutting board before slicing in.

Diabetic Dish of the Week - LIME PORK TENDERLOIN

This week's Diabetic Dish of the Week is - LIME PORK TENDERLOIN. Delicious and tender Pork Tenderloin with a hint of Lime. Along with the Lime you'll be adding; Blackstrap Molasses, Soy Sauce, and Chili Powder. Add some fresh Vegetables and perhaps a Rice Dish or Potato Dish and you are set to go! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LIME PORK TENDERLOIN
Ingredients

4 large cloves garlic, minced
3 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil, divided
1 tsp. unsulphured blackstrap molasses
1 tsp. low-sodium soy sauce
1/2 tsp. chili powder, or to taste
Salt and freshly ground pepper, to taste
1-1/2 lb. pork tenderloin
1 small red apple, optional for garnish

Directions

1 - Preheat oven to 375 degrees.
In large mixing bowl combine garlic, lime juice, 1 tablespoon oil, molasses, soy sauce, chili powder, salt and pepper. Place tenderloin in bowl, turning to completely coat with marinade.
2 - Heat large ovenproof pan or cast iron skillet over high heat. Add remaining oil. When oil is hot, use tongs to place meat in skillet, being careful to avoid splatter. Turn tenderloin every 2-3 minutes for even searing to seal in juices.
3 - Remove pan from burner. Pour remaining marinade over meat and brush to coat well. Add 3 tablespoons water to bottom of skillet, not on tenderloin.
4 - Place pan in oven. Cook approximately 30 minutes or until a meat thermometer inserted into center reads 145 degrees. Remove skillet from oven and allow tenderloin to rest for 5 minutes before slicing.
5 - For garnish, if using, cut apple in thin slices.
6 - Cut tenderloin diagonally in 1/4-1/2 inch slices. Arrange slices on plate, garnish with apple slices, and drizzle with remaining juice from pan.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 185
Fat: 8 grams
Saturated Fat: 2 grams
Sodium: 90 milligrams
Protein: 24 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/lime-pork-tenderloin

Kitchen Hint of the Day!

Somethings Fishy.......


If your grilling or broiling thick fish steaks, marinate them for 15 minutes in lemon or lime juice before cooking. The acid from the juice cooks the flesh a bit, cutting down on the time it needs to stay on the heat so your fish is less likely to dry out.

Kitchen Hint of the Day!

From the BBC Goodfood website (http://www.bbcgoodfood.com/).....


Natural healing

The everyday basic herbs in Thai cuisine have many health benefits, and they taste great too. Here are just a few examples of what some favorite Thai ingredients can do for you:
* Lime - Good source of potassium and vitamin C.
* Fresh chilies - Good source of vitamins A, C and K. Research continues into pain relief potential.
* Lemongrass - Very good source of iron and potassium and thought to be an effective alternative treatment for yeast infections.
* Coriander:- Good source of dietary fiber and packed with vitamins and minerals.
* Galangal (Thai ginger) - Aids with digestion and is often used to help treat the common cold.
* Turmeric - Used as an effective anti-inflammatory and antioxidant
* Kaffir lime - Promotes gum health and is good for digestion
* Garlic - Antioxidant, aids with digestion and research continues into affect on blood pressure and cholesterol

http://www.bbcgoodfood.com/howto/guide/top-10-tips-healthy-thai-cooking

Kitchen Hint of the Day!

Thank you to Jill M. for passing these tips along!



Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans

Dinner Tonight: Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans (Spoiler Alert) One delicious chicken Thigh recipe!

A little warmer and a bit more humid out today, but not real bad out. Ran a couple of errands for my Mom and then picked up a friend of mine and we went to see an old friend of ours that was in the hospital. He was involved in a bad car crash a couple of days ago, thankfully he's doing a lot better now. For dinner tonight I tried a new recipe from the website of Food and Wine. I prepared Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans.







To prepare this dish I'll be using; 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/3 cup minced fresh ginger, 1 jalapeño, finely chopped, 2 teaspoons garam masala, 1/2 teaspoon cayenne, 1 tablespoon plus 1 teaspoon salt, 1 teaspoon cracked black pepper, 3 1/2 teaspoons grated lime zest, 1 package of 6 Boneless and skinless Chicken Thighs, 2 teaspoons sugar (Splenda), 4 tablespoons unsalted butter, 2 tablespoons canola oil, 2 tablespoons fresh lime juice, and Lime wedges, for serving (optional). *I couldn't find garam masala at the store so I made my own. The garam masala recipe I used contained a lot of the ingredients listed in the original recipe, so some of the ingredients are not listed above. There are different garam masala recipes that I seen but I went with this one that contained ingredients needed for this recipe. Chicken Thighs are quickly becoming my favorite cut of Chicken. I left the original recipe and web link at the bottom of the post.

To prepare it I preheated the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, cayenne, salt, and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. In a large ovenproof skillet, I melted 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges. If you want some incredible tasting Chicken Thighs you have to try this one out! I love using Spices and this one is packed with a varied assortment that all comes together to make one fabulous Chicken Thigh Dish. One of those Keeper Recipes. You have the bite of the Ginger, the heat of a Jalapeno and Cayenne, and then the sweetness of Honey to balance everything out. I could have eaten the entire package of Thighs, but the leftovers will make a fantastic Chicken Slider for lunch tomorrow!









Then for one side dish I prepared a box of Idahoan Scalloped Potato Casserole. I love all the Idahoan Potato Products, all easy to prepare and all delicious! Then I also heated up a can of Del Monte Cut Green Beans. For dessert later some Breyer's Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches!









Honey-Ginger Chicken with Lime

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup minced fresh ginger
1 jalapeño, finely chopped
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon plus 1 teaspoon salt
1 teaspoon cracked black pepper
3 1/2 teaspoons grated lime zest
4 chicken legs, cut into drumsticks and thighs
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons fresh lime juice
Lime wedges, for serving


*I couldn't find garam masala at the store so I made my own by adding the following spices:
2 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon black pepper
3 teaspoon ground cumin
3 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves




Directions;
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.


http://www.foodandwine.com/recipes/honey-ginger-chicken-with-lime

Fruit of the Week - Limes

Lime

Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and beverages. Limes are grown all year round and are usually smaller and more sour than lemons.

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a very common ingredient in authentic Mexican, Southwestern United States, Vietnamese and Thai dishes. It is also used for its pickling properties in ceviche. The use of dried limes (called black lime or loomi) as a flavoring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa). Lime is an essential ingredient of any cuisine from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.

Lime leaves are also an herb in South, East, and Southeast Asia.

Lime is frequently used to add flavor to cold and hot drinks, including water, tonic and other cocktails.

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime, which was not as effective at preventing scurvy but was easier to obtain on Britain's Caribbean colonies. It was later discovered that the greater effectiveness of lemons derived from the 4-fold higher quantities of vitamin C lemon juice contains compared to the West Indian limes used by the British.

Lime juice is the juice of limes (citrus). It may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.

Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

In India, the lime is used in Tantra for removing evil spirits. It is also combined with Indian chilis to make a protective charm to repel the evil eye. Furthermore, it was believed that hanging limes over sick people cured them of the illness by repelling evil spirits lurking inside the body.

Tilapia with Fresh Herbs and Lime

Tilapia with Fresh Herbs and Lime

Ingredients

1 1/2 lb tilapia fillets , cut in 4 pieces
1/4 cup fresh lime juice
4 medium garlic cloves , pressed or minced
1/2 cup chopped parsley
1/2 cup chopped scallions
1 tsp fresh rosemary , chopped
1 tsp fresh thyme , chopped
1 tsp paprika
1 cup canned unsalted diced tomatoes


Directions
1 Preheat the oven to 375°F.
2 Rinse fillets, pat dry, and set aside.
3 In medium bowl, mix lime juice, garlic, parsley, scallions, rosemary, thyme, paprika, and tomatoes.
4 Place the fillets in ovenproof baking dish. Spread topping evenly over fish.
5 Cover tightly with foil and bake 25 minutes, until fish flakes easily with fork.

Makes 4 servings
Serving Size: 1 serving
Amount Per Serving
Calories     205
Total Carbs     6.1 g
Dietary Fiber     1.4 g
Sugars     2.2 g
Total Fat     2.9 g
Saturated Fat     0 g
Unsaturated Fat     2.9 g
Potassium     91.5 mg
Protein     35.6 g
Sodium     81.8 mg

http://www.dlife.com/diabetes/diabetic-recipes/Tilapia-with-Fresh-Herbs-and-Lime/r7024.html