Cilantro Lime Mustard Food
CILANTRO-LIME DRESSING
After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!
Provided by Lin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 6.4 g, Fat 7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 73.6 mg, Sugar 6 g
LIME-CILANTRO VINAIGRETTE
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 1.7 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 54.3 mg, Sugar 1.2 g
MUSTARD LIME CHICKEN
from "elana's pantry" - http://www.elanaspantry.com/mustard-lime-chicken/ - marinading time not included
Provided by ellie3763
Categories Chicken Breast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
- Rinse chicken breasts and pat dry. Place in a large ziplock bag.
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
- Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.
CILANTRO LIME MUSTARD
Courtesy of the Cafe Tu Tu Tango in Orlando, Fla, by way of Rachael Ray. This is great on fish, in a sandwich, on everything!
Provided by Sharon123
Categories Southwestern U.S.
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Simply place all ingredients in a mixing bowl and mix together completely. Chill for 1 to 2 hours before serving. Enjoy!
CILANTRO LIME GLAZE
Our recipe for this Cilantro Lime Glaze uses fresh cilantro, honey, mustard, and fresh lime juice. Baste the glaze on chicken or pork or just use it as a sauce to pour over cooked meat.
Yield 1 1/4 Cup Glaze
Number Of Ingredients 5
Steps:
- Assemble The Sauce Blend the honey, lime juice and mustard together until the mixture is smooth and the ingredients are well incorporated. Now add the chopped cilantro and rib rub. Stir the mixture again. Serve at room temperature.
CILANTRO-LIME MAYONNAISE
Categories Condiment/Spread Food Processor Herb Quick & Easy Mayonnaise Lime Spring Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
CILANTRO LIME MUSTARD
Steps:
- Place all ingredients in a mixing bowl and mix together completely. Chill for 1 to 2 hours before serving.
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- Preheat oven to 350 F degrees. Line a baking sheet with aluminum foil. Place the lime slices on the bottom of the sheet in a long line, we will place the salmon over this.
- Prep the rub and sauce: In a small bowl whisk together the paprika, chili powder, salt and pepper. In another bowl, stir together butter, lime juice, honey, and garlic.
- Prep the salmon: Rub the salmon on both sides with the dry rub then lay it over the lime slices on the baking sheet. Pour the honey/lime sauce evenly over the salmon. Fold the sides of foil up over the salmon, we don't want to cover the salmon just keep the sauce from spilling over.
- Bake: Transfer the baking sheet to the oven and bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
HEALTHY BAKED MUSTARD LIME CHICKEN RECIPE - ELANA'S …
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3.7/5 (48)Calories 100 per servingCategory Dressinig
- Alternatively some of these dressings (balsamic, cilantro lime, apple cider vinegar, etc) work fine without blending. simply add to a mason jar and shake until all the ingredients are well combined.
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Add 3 to 4 tablespoons of water to thin the dressing, or more as needed, to get the dressing to your desired consistency. To assemble, remove the butternut squash from the …
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- While the squash is in the oven, in a high-speed blender or food processor, combine all ingredients and blend until finely minced and incorporated.
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Servings 1.5
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Servings 1.5
- In a small dry skillet, toast the mustard seeds over moderate heat, shaking the pan, until lightly browned, about 2 minutes. Let cool.
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From thedailymeal.com
3.5/5 (6)Estimated Reading Time 1 minServings 4Calories 190 per serving
- Preheat the oven to 350 degrees. Combine the lime juice, cilantro, mustard, olive oil, chili powder, salt, and pepper in a food processor and pulse until ingredients are well combined.
- Rinse the chicken breasts, pat dry, and place in a 7-by-11-inch Pyrex baking dish. Pour the marinade over the chicken, cover, and refrigerate for at least 15 minutes or up to 6 hours.
- Bake in the oven for 18-20 minutes uncovered, or until an instant-read thermometer reaches 165 degrees. Serve with the extra sauce spooned on top.
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- Zest and juice the lime. Using a standard, small or immersion blender*, blend the lime zest, lime juice, cilantro, Dijon mustard, maple syrup, garlic powder and onion powder, and kosher salt until roughly chopped. Scrape down the sides of the blender, then add the olive oil. For Creamy Cilantro Dressing: Add all ingredients to a blender.
- Blend for a minute or two until creamy, scraping down as necessary. This will be easier with an immersion blender; a standard blender you’ll have to scrape down often to get it to blend. Serve immediately or refrigerate for up to 1 week. The vinaigrette-style dressing will solidify in the fridge, so bring to room temperature prior to serving.
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