Tag Archives: lime

What To Do With Green Tomatoes?

There are two options: try to ripen the tomatoes or use them green.

To ripen tomatoes, put them in a paper bag with a banana or an apple, the gases released will help ripen the tomato ( this also works with plums and peaches). If you can pull the entire vine out, hang them in a warm place and let them slowly ripen.
The other option is to cook them. Try the classic Fried Green Tomatoes, or Green tomato pasta sauce. Green tomato pepper steak Stir fry is also a hit! . A new favorite is the Green Tomato jam excellent as a glaze on turkey or ham.

You can also Pickle Green tomatoes using salts or lime.

In general you may use green tomatoes in lieu of red ones, provided you adjust the flavor by adding a pinch of sugar and salt to compensate, but  remember the color will be off, so add some red peppers, red tomatoes or shredded carrots to compensate

Best Roasted Chicken Ever


 A Whole bird, be it a chicken or a turkey,  is a proud and homey dish; a meal to sit down for a great dinner with family and friends.  Roasted chicken is so simple, yet so complex . I’ve tried dozens of methods, variations , tricks, and techniques. They all were good, but could get better.

My quest for the perfect roasted chicken started many years ago unknowingly and quite by accident 
My first experience roasting a chicken for dinner was at the tender age of 6. It was my first time cooking real dinner. The instructions were easy: salt the chicken and put lemon on the chicken. Being a child, one not always pays attention to adults, I understood: put the lemon in the chicken. So I did. My Grandma watched and smiled as I stuffed the chicken with the whole lemon, and into the oven it went!

An hour and some odd minutes later, out came a golden roast with a lovely lemon soup aroma.  I was so proud! The rest of family found out the fate of the lemon only after carving the bird. The chicken was delicios and tender and we all had a laugh , by the end of the meal, only some bones and the lemon seeds remained.

Since then, my roasting techique changed a bit and it will continue changing.  I omit the lemon inside (for starters) and add a bit more zing. However, I still serve the chicken with fresh cut lemon or lime wedges and smile while serving it every time 🙂



1 5-7 lb air chilled fryer 

1 TBSP olive oil

1 mix dry rub

For the Dry rub:

1 tsp sea salt

2 tsp dehydrated onion

2 tsp dehydrated garlic

1/8 teaspoon each: ground coriander, black pepper, celery seed, ginger and red pepper

1 tsp each of dried oregano, thyme, and basil

1 tsp of paprika


Preheat oven to 375 F. Take chicken out of plastic, remove giblets and neck ( if any)  and dry off any excess water.

Rub with olive oil , then pat on the dry rub on all surfaces and place breast side up in a 3 inch deep roasting pan. 

Let cook in the oven for 1 hour or till a meat thermometer placed in the thigh reads 180F. Let rest for 10 minutes then serve with lemon or lime  wedges.

If Desired, add  quartered potatoes, carrots, sliced onions and celery half way through the cooking, remember to season with salt and pepper before placing in the oven. The combined flavors are simply wonderful! Enjoy

Key Lime Chicken


Fell like going to the tropics and eating something figure-friendly? Try this delicious key-lime chicken. It’s low-fat, low carb and high flavor!

Tangy key lime infuses this tropical dish that is best enjoyed with mixed greens salad and a fresh white wine. Use a regular lime if you can’t find key limes

Ingredients:( for 2)

2 boneless, skinless chicken breasts
1 Roma tomato, chopped
3 Tbls olive oil
1/2 cup chopped green onions
the juice of 2 Key limes or one regular lime
 salt & pepper to taste

Salt and pepper the chicken breasts, set aside till they reach room temperature.
In a large sauté pan, heat the oil till almost smoky. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Add the green onions and the lime juice. Turn the heat off ,cover and let cook for 30 seconds,. The chicken should be golden brown but moist. Add the tomatoes. Stir to coat the chicken well and serve immediately.

Salsa Verde AKA Tomatillo Salsa



This is a fresh and tart salsa; it’s great for dipping corn chips.

Try it as a topping for grilled salmon or chicken breast



1 pound tomatillos, or green tomatoes chopped
1/2 cup chopped onions
2 jalapenos, seeded and coarsely chopped
1 cup cilantro leaves chopped
juice of 1 lime
salt to taste

Combine all ingredients except the jalapeno, mix enough jalapeno pepper to suite your taste. Once achieved the desired mix, you may further chop using the pulse button of the food processor. Be sure ingredients are chopped but not pureed! Use immediately or store covered in the refrigerator for up to four days.

*Tomatillo Tip:

Tomatillos are sticky under their husks, be sure to wash and dry then before using!