Lime x2

 

A few weeks ago I discovered I had about a million limes and (as you can see from the above picture) some of them needed used up FAST! so after a little googling I came up with two recipes that would use up almost all of the limes;  lime and coconut sugar cookies and  mint limeade. They were both
taste treats.
 
 Let's start with the cookies!

  

I started by toasting some coconut. The recipe says to do it in the oven but. . .I am a rule breaker and used a skillet on low heat.

  

Whisk the dry ingredients.

  

Zest one lime and juice a couple.

 

Beat an egg, zest, lime juice and vanilla into the already creamed butter and sugar.

 

 Gradually mix in dry ingredients and toasted coconut.

 

Keep mixing. 

 

Everything is mixed. 

  

Roll rounded teaspoonfuls of dough in sugar (I used raw for an extra crunch).

 

 Ready for the oven.

  

Look at how delicious! Here is the recipe:  

CHEWY LIME AND COCONUT SUGAR COOKIES

 Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of one large lime
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes.
4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don't over mix.
6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.
8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack.
*Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*

Recipe is from two peas & their pod

Now it's limeade time.

  

 Boil sugar, water and lime zest.

 

Juice a gillion limes. 

  

This is what the juice from a gillion limes looks likes (it's one cup).

 

 Add some fresh mint to the pitcher.

  

Strain the zest out of the sugar water mixture, add lime juice, and at least two cups of water to the pitcher. I added quite a bit more water probably two more cups, I like juice that is a tiny bit watery and not so sweet.

 

Drink up!
The recipe:

LIMEADE WITH A TOUCH OF MINT

Ingredients:

Grated zest of one lime (about 1 Tbsp)
1 cup lime juice (from about 4-6 Persian limes)
 3/4 cup to 1 cup granulated sugar
3 cups water
Several sprigs of fresh mint

Method:
 
1 In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for for a few minutes. The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are. 2 Place a strainer over a bowl, or wide-mouthed serving container, and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add several sprigs of fresh mint. Chill, or serve immediately over ice.

Recipe is from Simply Recipes  

Do you all have any go to recipes for using up too much of something? or do you like to experiment.  I 3/4 of a head of purple cabbage in the fridge that I need to do something with. . .I don't think cookies will be the answer this time.

It's Frittata Time

I love Sundays and one of the things I love about them most is making a big breakfast/brunch. I make something almost every week and it can range from sweet to savory. . .I like it all. This week, as I knew we were going to be working in the yard all day I figured I would make something that would stick to our ribs and use up some vegetables we had on hand.  I also thought I would try something I haven't made before . . .thus a Frittata (I know it's crazy I haven't made this before since I love eggs so much and we eat them regularly).
I looked up some recipes online but didn't use one in particular and kind of made it up as I went along. Although, I think I used this one the most.

Veggies!

 
Drained Tomatoes.

 
Cook onions, garlic and pepper until tender. . .


Add potatoes and tomatoes and cook for about 5 more minutes.


Beat eggs with a little seasoning



Add cheese, pour the eggs over the vegetables and pop it in the oven
(Sorry I somehow managed to miss getting a picture of the cheese and egg step)


Cook until eggs are firm but not brown and . . .it's ready!

Top with whatever you like and eat up.  

Super Sunday Frittata (or use what you have frittata)

1 cup onion (I used half of a large onion)
1 cup bell pepper (I think a hot pepper added in would be delicious too)
1 clove garlic minced
1 can potatoes (you could use fresh and just cook longer. . .we happen to have a couple can around so. . .)
14.5 oz can of diced tomatoes with liquid drained (fresh would be great too we just didn't have any)
6 to 8 eggs (our eggs were fairly small this week so I used 7)
1 cup cheese (I used cheddar but again use whatever you have)
salt (to taste)
pepper (to taste)
1 T. olive oil for pan

Pre-heat oven to 350 degrees

Chop onions, pepper and potatoes into smallish pieces, mince garlic. Add olive oil to large (oven safe) skillet and heat on medium to medium high. When oil is hot add onions, garlic and peppers cook until tender (if using fresh potatoes you would need to add them now too) approximately 5 minutes. Add canned potatoes and tomatoes (drained), a pinch of salt and pepper and cook for about 5 more minutes make sure most liquid is gone.
During this time whisk eggs with an additional pinch of salt and pepper.

After veggies are tender, top with a layer of cheese pour the beaten eggs over top and put in the oven for approximately 10 minutes or until eggs are set (when you make a slit no liquid should run into the slit).
Remove from oven. Can be served hot, room temp or cool.
I topped with slice avocado and sour cream, Jerod added hot sauce.

Enjoy! Do you all have any weekend traditions? Any great way to use up the random bits and pieces of vegetables in your fridge or the random can of potatoes?