Baked Herb-Lime Salmon

The last lime recipe I have found, tried and loved is this baked salmon one. This was probably my favorite of all. It was simple and easy and absolutely incredible! It is a great new way to make salmon so give it a shot. You'll love it!

Ingredients:

• 2 cloves fresh garlic minced (I used 1 because like I've said before I'm not a big fan)
• 6 Tbsp. olive oil
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 Tbsp. lime juice (about 1 small lime)
• 4 whole (4 oz. each) boneless skinless salmon fillets, thawed (I only had 3 and they had skin on one side but that really didn't seem to make a difference)
 

Directions:

1.  In a large bowl or zip-lock bag, combine garlic, oil, basil, parsley, salt, pepper, and lime juice.
2. Place thawed fillets in the bag or bowl and gently toss to coat.
3. Place bag/bowl in the refrigerator to marinate for 1 hour.
4. Preheat oven to 400 degrees F.
5. Remove fish from bag/bowl and place fish in a greased 13" X 9" baking dish. 
6. Pour marinade over top of the fish.
7. Bake, uncovered, 10-12 minutes, or until salmon easily flakes with a fork. 
8. Serve immediately.

That's it! It's always amazing how such a simple recipe can turn out so incredibly good. It doesn't need to have a lot of ingredients or take a lot of time for something to turn out great.

(http://tastykitchen.com/recipes/main-courses/baked-herb-lime-salmon/)

Baked French Fries

I saw this recipe on Pinterest and they looked so amazing that I had to try them out. And they were amazing! They do have a bit more to them in making them but it is so worth it. I had my nieces over that night and we had these as a side for our dinner and they loved them; a big hit!

Ingredients:

• 3 russet potatoes, peeled and cut lengthwise into even sized wedges
• 5 Tbsp. vegetable, canola or peanut oil, divided (I may try olive oil or even coconut oil)
• 3/4 tsp. kosher salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste

Directions:

1. Preheat the oven to 475 degrees F. 
2. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. 
3. Put 4 Tbsp. of the oil onto a heavy, rimmed baking sheet. 
4. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this, I did and it worked great).
5. Sprinkle the pan evenly with the salt and pepper. Set aside.
6. Drain the potatoes and spread the wedges out on layers of paper towel or on clean kitchen towels; pat dry with additional towels.
7. Wipe out the now open bowl so it is dry and return the potatoes to the bowl and toss with the remaining 1 Tbsp. of oil.
8. Arrange the potato wedges on the prepared baking sheet in a single layer; cover tightly with foil and bake for 5 minutes.
9. Remove the foil and continue baking until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.
10. Using a spatula and tongs, flip each potato wedge keeping them in a single layer; continue baking until the fries are golden and crisp, 5-15 minutes (rotate the pan as needed to ensure even browning).
11. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.
12. Season with additional salt and pepper to taste; serve warm.

(http://www.annies-eats.com/2010/02/25/baked-oven-fries/)

Lime Chicken Soft Tacos

Limes were on sale at our local market a couple weeks ago so we got some. I didn't know what I was going to do with them but I really like limes so we got them. Plus Greg really wanted to get them. Anyways I got home and looked up some recipes that used limes and tried some out. This was the first recipe that I tried and it was incredible! So so good!!! It is also really easy and quick to make. Try it out!

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts, cubed (I used 4 or 5 chicken tenders since there is only 2 of us)
• 1/8 c. red wine vinegar
• 1/2 lime, juiced of (I used 1 but they were small limes)
• 1 tsp. white sugar
•  1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced (I used 1 clove because garlic is not my favorite)
• 10 6" flour tortillas (or whatever works best for you)
• 1 tomato, diced (I didn't have one but I wish I had one)
• 1 tsp. dried oregano (This was too much for me so I would use maybe 1/2 tsp. or less)
• 1/4 c. shredded lettuce (I like more so just use however much you want)
• 1/4 c. shredded Monterey jack cheese (I had Colby Jack because it is the best)
• 1/4 c. salsa (It's so good it really doesn't need any salsa)

Directions:

1.  Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
2. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
3. Simmer for an extra 10 minutes.
4. Heat an iron skillet over medium heat (if you want warm tortillas).
5. Place a tortilla in the pan, warm, and turn over to heat the other side.
6. Repeat with remaining tortillas.
7. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, and salsa.

That's it! These were some of my favorite tacos. They were so flavorful and just good on their own. Yum!

(http://www.food.com/recipe/lime-chicken-soft0tacos-64160)

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