lime Archives - The Midnight Baker

No-Bake Lime Cheesecake

Judith Hannemann — Wed, 19 Jan 2022 00:00:30 +0000

A no-bake lime cheesecake that’s easy to make and divine to eat.

Do You Love Lime?

Then you are going to love this no-bake lime cheesecake!

It’s very easy to make and with things you might have on hand–if you’re a lover of lime flavored gelatin dessert then you have at least one of the ingredients.

I happened to have this on hand for the weirdest reason. My brother-in-law in England loves the stuff, meaning the American variety. So when my nephew visited a couple of years ago he bought a bunch of our gelatin mixes for his dad, but one of the lime ones was left behind. I am not into “jello” for dessert so it just went into the cupboard.

Cream Cheese

I always have this on hand–at least two large packages. However, I understand that there was a great cream cheese shortage over the holidays and it still may be hard to get in some locations. Last time I went to shop right after the New Year, my store had it on hand. If yours doesn’t just yet, then just save the recipe and make it when you can get it.

One caveat with the cream cheese is to use either the regular kind or Neufchatel, which is also known as “light” or “lower-fat” cream cheese. As an aside, it’s a cheese variety in itself and very close to cream cheese. Under no circumstances use a fat-free variety. It just won’t work out–and that’s something I know from experience. And it doesn’t work in baked nor no-bake cheesecakes.

The Crust

Pretty much any cookie will do here. Sandwich ones work the best. I used some leftover lemon sandwich cookies and that worked very nicely giving a delicious lemon-lime accent to the cheesecake.

If you don’t have sandwich cookies, then good ole graham crackers will do very nicely. Coconut would be good too for a tropical flair.

The Recipe

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No-Bake Lime Cheesecake

An awesome no-bake cheesecake

Prep Time30

Cook Time0

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: citrus cheesecakes, no-bake lime cheesecake

Servings: 12

Calories: 535kcal

Author: Judith Hannemann

Ingredients

Cookie Crust:

15 oz lemon sandwich cookies
3 tbs melted butter
1 tbs sugar

Cheesecake Filling:

16 oz softened cream cheese
1 tbs lime juice
1 cup sugar
1 small box lime gelatin size that serves 4
16 oz heavy cream
1/4 cup confectioner's icing sugar

Topping

1 sliced lime
Whipped cream if desired

US Customary - Metric

Instructions

Cookie Crust

Pulse the lemon cookies in food processor, until crushed. Add melted butter and sugar. Pulse to mix. Press the crushed cookie mixture into the bottom of a 9-inch springform pan and and partway up the sides. Refrigerate at least 30 minutes until crust is firm.

Cheesecake Filling

Beat cream cheese, lime juice and sugar until well mixed. Set aside.
In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently.
Then, fold in the cream cheese mixture until evenly blended. Fill crust with the cheesecake mixture, spreading to even out if necessary. Top with lime slices and additional whipped cream if desired. Refrigerate for at least 4 hours or until firm.

Nutrition

The post No-Bake Lime Cheesecake appeared first on The Midnight Baker.

Garlicky Lime Chicken with Scallions

Judith Hannemann — Wed, 17 Jan 2018 00:00:03 +0000

Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.

Garlic And Scallions Galore

It’s pretty evident I’m a lover of garlic. Because I am, I find any recipe that uses it as a major flavor factor interesting.

The garlicky chicken uses a whole bulb. In fact, it reminded me of the famous chicken with 40 cloves recipe. This recipe, as the one with the 40 cloves, has more of a roasted garlic flavor. The reason is half of the bulb is unpeeled and “roasts” in the pan.

Another reason I like this chicken recipe is that it uses an entire bunch of scallions. Yes, I like them too, but unfortunately I buy them, use a couple and end up chucking the remainder in the trash. I know you can re-grow them by sticking them in a glass of water, but how many glasses filled with scallions can I have!

Just A Hint Of Lime

The lime juice and it’s zest is just what this dish needs to bring all these flavors together.

Strangely enough, the sauce is pretty sweet even though there is no added sugars or sweeteners. I tend to think this comes from the natural sugars in the garlic and green onions. Therefore, the lime juice and zest cuts the natural sweetness and heightens the flavor of all ingredients.

Reduce The Juice

The juices in the pan are reduced. Any time you have a reduction, flavor is intensified and there’s no exception in this recipe!

Because you are reducing the liquid and a reduction intensifies flavors, it’s important here to use low-sodium soy sauce. Also you may be tempted to use regular salt instead of kosher salt but don’t. Kosher salt is flakey so it’s less intensively salty than regular table salt.

Besides, it has other uses so it’s a good idea to keep some on hand so it’s never a wasted expense.

The Recipe

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Garlicky Lime Chicken with Scallions

Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.

Prep Time5

Cook Time20

Total Time25

Course: Chicken, skillet dinners

Cuisine: American

Keyword: chicken, garlic, lime, scallions, skillet dinner

Servings: 4

Calories: 254kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs bone-in skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tbsp vegetable oil
1 bunch scallions
2 cloves garlic minced
1 head garlic unpeeled and halved crosswise
2 tbsp fresh lime juice plus 1 lime
1 tbsp low-sodium soy sauce

Instructions

Season chicken with salt and pepper on both sides.
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Meanwhile, thinly slice two scallions; set aside.
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over chicken. Cut lime into quarters and serve alongside.

Nutrition

*Adapted from NYT

The post Garlicky Lime Chicken with Scallions appeared first on The Midnight Baker.

Creamy Lime Macaroon Bars

Judith Hannemann — Thu, 25 Aug 2016 23:00:52 +0000

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!

A Different Crust

I’ll say it again, I love coconut!

Quite a long time ago, I saw a coconut pie crust in one of my mother’s old cookbooks. I never made this crust, but I never forgot about it.

The crust is basically a big coconut macaroon and it’s very easy to make!

Fantastic Filling

This creamy lime filling is the perfect partner for the coconut crust.

The filling is slightly tart and that offsets the sweetness of the macaroon crust. The filling also has an intense lime flavor due to the additional lime zest that’s in it.

Don’t Like Coconut?

While I love coconut, I realize that it’s not everyone’s dish of tea. Even though the combination of coconut and lime are very flavorful, if you don’t like coconut, it’s not going to work.

However, this dessert is equally as good with a graham cracker crust or a cookie crust. So use your favorite recipe for either crust as a substitute for the coconut one.

My favorite graham cracker crust recipe can be found in my Orange Creamsicle Cheesecake Bars. I generally bake my graham cracker crusts because baking gives it a slightly toasty flavor, but it’s not necessary to do so.

The Recipe

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Creamy Lime Macaroon Bars

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!

Prep Time15

Cook Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: coconu macaroon, dessert bars, key lime cheesecake, lime, macaroon

Servings: 6 -8

Calories: 663kcal

Author: Judith Hannemann

Ingredients

CRUST

3 cups sweetened shredded coconut
4 tbsp unsalted butter softened
1 large egg white

FILLING

1 box 4-serving size instant vanilla pudding mix
5 oz evaporated milk
zest of 1 lime
16 oz 2 pkgs cream cheese, softened
3/4 cup frozen concentrated limeade thawed.

Instructions

Preheat oven to 325 degrees F. Spray a 11 x 7-inch pan with non-stick spray.
In a large bowl combine the coconut and the softened butter making sure to mix it very well. I used my hands for this to make sure the butter is well incorporated.
Stir in the egg white.
Press the coconut mixture into the prepared pan.
Bake for 15-20 minutes or until the edges of the crust begin to brown.
Remove from oven and cool completely.
To make filling beat the pudding mix, lime zest and evaporated milk in a small bowl for 1 minute. Set aside.
In a large bowl beat the cream cheese and the concentrated limeade. Beat well.
Gradually add the pudding mix beating well after each addition.
Spread filling over cooled crust and refrigerate for at least 2 hours or preferably overnight.

Notes

Graham cracker or cookie crust may be substituted for the coconut crust.

Nutrition

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Garlic Shrimp with Lemon Lime Honey Glaze

Judith Hannemann — Tue, 16 Aug 2016 23:00:32 +0000

Garlic flavored shrimp with a sweet yet tangy lemon lime glaze.

Shrimp On The Barbie

Shrimp cooked on the bbq is absolutely delicious!

I can’t say I cook shrimp too often on the grill, but when I do, it’s a special treat.

Shrimp cooked by any method needs a little dressing up and the best way to dress them up for grilling is marinating them.

Marinating Shrimp–It’s Different Than Meat

Marinating shrimp is very different from meat in most cases. Meat is a lot more forgiving than seafood.

If a marinade contains anything acidic, that marinating time must be kept to under 30 minutes. The reason for this is the acid will “cook” the shrimp and make it very rubbery. Therefore, you must keep a careful watch to make sure the shrimp is drained and cooked within that 30 minute timeframe.

This shrimp marinade doesn’t have any acid. It’s merely garlic-infused olive oil, so they can be marinated overnight. It’s the glaze that contains the citrus juices and that’s applied at the end of the cook time.

Infused Oil Done Quickly

You can make flavor-infused oils in a jiffy.

All you have to do is gently heat the oil with whatever herb you choose. The key is not overheating the oil; you just gently warm it.

To make the garlic oil I used for these shrimp, I placed 2 large well-crushed garlic cloves in 1/2 cup of olive oil and microwaved it on high for 15 seconds. Then I let the oil cool.

You can use this method with any herb when you need a quickie flavored oil.

Soak Those Skewers

If you use bamboo or any wooden skewer, make sure to soak them in warm water for at least 30 minutes. This stops them from burning too much. Keep in mind they will burn slightly on heat-exposed areas.

To keep the bottoms from burning and/or getting too hot, I place aluminum foil under the tips. Here’s a link to a photo of how I do this: Making Kabobs/Skewers.

The Recipe

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Garlic Shrimp with Lemon Lime Honey Glaze

Garlic flavored shrimp with a sweet yet tangy lemon lime glaze.

Prep Time8

Cook Time10

Total Time8 10

Course: GRILLING, Seafood

Cuisine: American

Keyword: garlic, lemon lime, shrimp

Servings: 4

Calories: 433kcal

Author: Judith Hannemann

Ingredients

1 lb raw large shrimp cleaned and deveined
skewers

MARINADE

1/2 cup olive oil
2 large garlic cloves crushed

GLAZE

1/4 cup honey
1 tbsp lime juice
1 tbsp lemon juice
1/2 tbsp melted butter

Instructions

Place oil and garlic in a microwave safe bowl.
Microwave on high for 15 seconds. Set aside to cool to room temperature.
Place shrimp in a plastic zipper bag. Add the cooled oil (and the garlic). Seal bag and mush it up to distribute the oil. Refrigerate overnight.
Mix all glaze ingredients in a small bowl; set aside.
Place shrimp on skewers. The amount of shrimp to each skewer is up to you. I generally do 4 or 5 per skewer.
Preheat grill to medium-high heat (about 400 degrees F if you have a grill thermometer)
Grill shrimp about 3 minutes each side.
Brush with glaze and grill an additional 2-3 minutes each side. Be careful shrimp do not burn.
Brush again with glaze before serving.

Notes

You can double the amount of the glaze and serve it as a dipping sauce.

Nutrition

The post Garlic Shrimp with Lemon Lime Honey Glaze appeared first on The Midnight Baker.