Cilantro Lime Shrimp

Anything shrimp catches my eye and I found this recipe in the newspaper. It looked easy, and I was right. I played around with some of the ingredients but it turned out to be the ideal light meal for a very hot and humid evening. And it's not even summer yet!

The original recipe did have an additional one for a garlic lemongrass aioli but for one thing, I didn't have any lemongrass. And for another, I hated to cover up the flavor of the shrimp. I did add butter to the rice though, to add a bit more moisture to it.

I cut the recipe to one meal but wish I'd added more shrimp. Note to self for next time.

Match it up with some greens and as I said, a delicious meal.

What you'll need:
 2 tbsp. cilantro, chopped
2 tbsp. extra virgin olive oil
1 tbsp. chopped fresh ginger
2 cloves garlic, chopped
2 tsp. grated lime peel
1/4 tsp. chili flakes
6 frozen de-veined raw prawns, thawed, peeled and rinsed
1 tbsp fresh lime juice

What to do:

Combine cilantro, olive oil, ginger, garlic, lime peel and chili flakes in a zip-top plastic bag. Add shrimp and mix into the marinade. Let stand for 20 minutes.

Remove shrimp and discard marinade. Cook the shrimp in a frying pan until pink and opaque, at high heat for about 3-4 minutes.

Squeeze lime juice over the shrimp and mix, then serve on top of rice.

Enjoy!

  DEATH ON THE PAGE, book #2,  is out!

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

TROUBLE ON THE BOOKS

 

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
 

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Check me out at www.killercharacters.com
                                                                               

Spelt Banana Bread #recipe from Essie Lang

I thought I'd see what all the baking hoopla was about. I readily admit, it's not my area of expertise or even, of interest. I know, blasphemy!

But I came across this very tasty, wheat-free recipe on the internet and remembered I had some spelt flour in the cupboard.  Somewhere. And, I had most of the other ingredients.

Where I had to make adjustments was with the amount of honey. I had only 1/4 c. so I added 1/4 c. coconut syrup, hoping it wouldn't be too sweet. But I know it's one of the least sugary syrups around, so in it went.

Then, I don't drink milk but I use almond milk so that was a no-brainer. As for the walnuts called for in the original recipe, I had slivered almonds, so that decision was easy.

And for bananas, I find it's very easy to freeze the ones that are getting past their best dates. So, out of the freezer they came.

The result - a very tasty and moist banana loaf which I plan to enjoy and share.


What you'll need:

1 1/2 c. spelt flour
1 tsp. baking soda
1/2 tsp sea salt
1/3 c. olive oil
1/4 c. honey
1/4 c. coconut syrup
1 eggs
1 c. mashed bananas, about 2 bananas
1/4 c. almond milk
1 tsp. vanilla
1/2 c. slivered almonds

What to do:

Preheat oven to 350 F; then roast the slivered almonds for about 5 minutes or until browned.

Line loaf baking pan with parchment paper.

Mix spelt flour, baking soda, and salt in large mixing bowl.

Beat honey, coconut syrup and honey together in separate bowl. beat eggs in a small bowl then add to honey mixture. Mash the bananas, add almond milk and vanilla then add to honey mixture.

Fold the wet ingredients into the dry until combined then add most of the roasted almonds, setting a few aside to sprinkle on top.

Pour the mixture into the loaf tin and top with remaining almonds.

Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted in the center comes out dry. Remove from the oven and let it sit for about 5 minutes. Then, transfer the loaf to a wire rack to cool.

 Enjoy!

Exciting News: Book #2, DEATH ON THE PAGE is out!

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

TROUBLE ON THE BOOKS

 

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
 

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Check me out at www.killercharacters.com
                                                                               

Honey Lime Chicken Thighs from Essie Lang, author

So often I hear people saying that the thighs are the most flavorful part of the chicken. I tend to agree, so when I saw this recipe in my local newspaper, I knew I had to try it.

I've played around with it, of course, and substituted fresh limes for the lemons they listed, because if you know me by now, I love limes and add them to everything possible.  I didn't have a red onion on hand so used just a standard yellow one. And, being out of dried oregano -- I tend to use a mixed Italian season whenever I make pasta sauce -- I used thyme.

I made this in the days when my family came over for Sunday dinner but the recipe says it serves 4. It actually served 6. And if it's just you, it's easy to cut back on the ingredients.

I'll definitely be making this again and my just try lemons next time, to see which I might prefer.


What you'll need:

8 skinless, boneless chicken thighs
3 tbsp extra-virgin olive oil
1/2 yellow onion, thinly sliced
1/4 c. orange juice
3 tbsp. honey
2 tbsp. water
1 thinly-sliced lime
1/2 tsp. dried thyme
2 tbsp. chopped fresh basil leaves
salt and pepper to taste

What to do:

Preheat the oven to 200F.

After patting dry the thighs, season with salt and pepper and let rest at room temperature while prepping other ingredients.

Add olive oil to a large cast-iron skillet or a non-stick skillet and heat over medium-high until shimmering, then reduce temperature to medium.

Trying not to overcrowd, add the thighs and sear until golden brown on one side, about 10 minutes; then flip and do the same.  They're done when a thermometer inserted into the thickest part, reads 165F.

Transfer browned chicken to ovenproof dish, cover and keep warm in oven.

In the same skillet, over medium heat, add onions and cook until soft, about 4 minutes. Add orange juice, honey, water, lime slices and thyme. Bring to a boil. Reduce heat and simmer for 2 minutes. Return chicken thighs to the skillet and turn over to coat with the sauce.

Sprinkle with the fresh basil once plated.

Enjoy!

Exciting News: Book #2, DEATH ON THE PAGE is out!

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

TROUBLE ON THE BOOKS

 

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
 

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Check me out at www.killercharacters.com