Try It Out: Garlic Asparagus with Lime

Idea Posted By: Allrecipes, made with modifications by N&N

Ingredients: olive oil, butter, garlic, asparagus, lime

Tools: measuring spoons, stove, oven, knife, hand juicer, spatula

Lime for lemon -- switch it up!

1 Tbsp. olive oil
1 tsp. butter
1 tsp. garlic, minced
1 bunch fresh asparagus, trimmed
1 lime, zest and juice
salt and pepper to taste

Pair With: If there's a beer you like with lime, give it a go with the Beer Pork Chops recipe!

Directions: Begin by zesting and juicing the lime, keeping them separate. In a large skillet, heat the olive oil and butter until hot. Add garlic and zest, cook for approximately 1 minute as not to burn the garlic. Add asparagus and coat in the oil mixture. Cover for 10-12 minutes, or until tender. (Note: Thicker stalks of asparagus will take longer to cook through.) Remove cover and drizzle asparagus in lime juice. Optionally, sprinkle with salt and pepper to taste.


I have made asparagus with lemon juice and asparagus with olive oil and sea salt, but I had never tried it with lime. Being a fan of lime, I used a good bit of juice. The amount you use is completely optional. I also made the Beer Pork Chops using a lighter beer that I would usually drink with lime and figured this recipe would make a good side--which it did!

Rave & Review: Basil Lime Chicken

Originally Posted By: Goodness Gracious

Special Instructions: My personal belief for the best results when using marinades is to allow your meat to soak in it overnight. You can also do this an hour before cooking, as was suggested in the original posting.

Ingredients: lime, garlic, Worcestershire sauce, Dijon mustard, olive oil, soy sauce, green onions, chicken, basil

Tools: grater, bowl, knife, measuring spoons, whisk, gallon-sized zip-lock bag, refrigerator, grill

Cut into bite-sized pieces and ready to serve.

Marinade
2 limes
2 cloves garlic, minced (cheat: 1-1 1/2 teaspoon dried minced garlic)
3 Tbsp. Worcestershire sauce
3 Tbsp. Dijon mustard
3 Tbsp. olive oil
3 Tbsp. soy sauce
3 green onions, chopped
Dashes of salt and pepper

3lbs. chicken breast (or chicken tenders)

Dressing
1 lime
3 green onions, chopped
2 cloves garlic, minced (cheat: 1-1 1/2 teaspoon dried minced garlic)
1/4 cup olive oil
2 Tbsp. basil, chopped

Directions: For the marinade, begin by zesting and juicing two limes into a medium-sized bowl. Add the garlic, Worcestershire sauce, Dijon mustard, olive oil, and soy sauce. Finally, add the chopped green onions, along with the salt and pepper. Whisk together.

Take the 3lbs. of chicken breasts and cut into smaller, equal pieces, roughly the size of tenders. In a gallon zip-lock bag, combine the chicken and marinade. Allow to sit overnight (or at the very least of an hour).

When ready to cook the chicken, preheat the grill. To prepare the dressing, zest and juice 1 lime into a medium-sized bowl. Combine the green onions, garlic, olive oil, and basil, whisking together.

Remove the chicken from the marinade and discard the bag. Place the chicken on the grill an cook thoroughly, about 5-8 minutes on each side of the chicken. When fully cooked, cut the chicken into bite-sized pieces. Drizzle dressing over chicken and serve.


Basil Lime Chicken has to be one of my favorite recipes that I have ever made. Even in the early stages of whisking the marinade together made me mouth-watering hungry. I like to make smaller cutlets and marinade in the refrigerator overnight or nearly a day before cooking to maximize the absorbency of the flavor. I did use the cheat with minced garlic but otherwise everything else was done as seen on Goodness Gracious. Everything was gone within two days, and it reheated wonderfully!

Rave & Review: Lemon Pasta

Originally Posted By: Jamie Krell, found via Pinterest

Special Instructions: Dish to be prepared the day before serving, left overnight in refrigerator to set, and to be served cold

Ingredients: pasta, olive oil, garlic, heavy cream, lemon, chicken broth, baby arugula, grape tomato, peas, grated cheese, salt, pepper

Tools: cheese grater, stove, pot, saucepan, colander, measuring cups, measuring spoons, knife, cutting board

Colorful and flavorful, but not overpowering.

1 pound of pasta
1 tbsp. olive oil
2 cloves garlic, minced (cheat: 1/2 tsp. of bottled minced garlic)
1 cup heavy cream

1-2 lemons (juice and zest)

1 cup chicken broth

2 tsp. salt
1 tsp. black pepper

1-2 cups of baby arugula, finely chopped (optional swap: spinach)
1 pint grape tomatoes, halved

1 10oz. bag of frozen peas, thawed

1/2 cup freshly grated Parmesan or Romano cheese (cheat: prepared grated cheese, like Kraft's Parmesan and Romano cheese blend)

Directions: Prepare by zesting and juicing 1-2 lemons. (Two lemons were used in this preparation.) Set aside.

Begin by boiling the water and cook the pasta according to the directions on the package.

In a medium saucepan, heat the olive oil on medium. Cook the garlic for less than a minute so it does not burn. (If using the bottled minced garlic, you will see it turn a little brown.) Combine the heavy cream, lemon zest and juice, chicken broth, and the salt and pepper. Bring the mixture to a boil, then lower heat to simmer for about 15 minutes. The sauce will reduce and begin to thicken.

While the sauce simmers, finely chop the baby arugula and use the amount to your liking. (For this recipe, I used 2 cups.) Halve the grape tomatoes. (If you are using a bag of frozen peas and forgot to remove them from the freezer, you can cook them for a minute or so in the microwave to thaw them out. No harm, no foul!) 

In a large bowl, combine the pasta, sauce, and vegetables. Stir to coat evenly. Add cheese and stir again.

Cover and keep in the refrigerator overnight before serving.

Pair With: Grilling favorites like hamburgers and barbecue, or eat alone!

The pasta used in my picture is tri-colored farfalle (or bow-ties), chosen because of its color and shape. Since my box was for 12oz, I also threw in some rotini. Mix and match pasta noodles; it gives more variety and appeal! I didn't have fresh garlic cloves on hand so I used McCormick's minced garlic. If you like lemon, then you will love the smell of this sauce as it simmers! In the future, I want to try using this sauce hot. This is a great recipe and change from the usual sort of pasta salads you will find at barbecues and parties and I will make it again!