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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for lime juice

lime juice

Exotic Pad Thai

June 1, 2019 By Terry Leave a Comment

Exotic pad thai recipe with a sweet ginger Chile sauce
This exotic pad thai recipe uses a sweet ginger Chile sauce for extra flavor.
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Exotic Pad Thai
This pad thai recipe is a blend of different cultures. Made with easy-to-find ingredients, it’s a delicious dish with a sweet chili twist that makes it unlike any pad thai you’ll find in a restaurant. Check the recipe notes before you begin for some helpful hints.
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
  • salt Used throughout preparation
  • sugar Used in several steps
  • vegetable oil Used in several steps
  • 1/3 cup rice vinegar
  • 1 serrano chile stemmed and sliced thin
  • 2 radishes trimmed and cut into matchstick-sized pieces
  • 8 oz. rice noodles 1/4 -inch-wide are perfect
  • 1/8 cup lime juice Or the juice of 2 limes
  • 1/4 cup sweet ginger chile
  • 1 pound shrimp peeled and deveined
  • 4 scallions
  • 2 cloves garlic minced
  • 4 large eggs beaten
  • 4 oz. bean sprouts about 2 cups
  • 1/4 cup roasted unsalted peanuts chopped (optional)
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
  • salt Used throughout preparation
  • sugar Used in several steps
  • vegetable oil Used in several steps
  • 1/3 cup rice vinegar
  • 1 serrano chile stemmed and sliced thin
  • 2 radishes trimmed and cut into matchstick-sized pieces
  • 8 oz. rice noodles 1/4 -inch-wide are perfect
  • 1/8 cup lime juice Or the juice of 2 limes
  • 1/4 cup sweet ginger chile
  • 1 pound shrimp peeled and deveined
  • 4 scallions
  • 2 cloves garlic minced
  • 4 large eggs beaten
  • 4 oz. bean sprouts about 2 cups
  • 1/4 cup roasted unsalted peanuts chopped (optional)
Instructions
  1. Slice scallions and place into two small bowls. Slice white and light green parts thin and put into one bowl, slice dark green parts cut into 1-inch slices in separate bowl.
  2. Peel, devein, and remove tails from shrimp, then rinse and pat dry.
  3. Combine the vinegar and chile in a bowl and set aside.
  4. Combine 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. sugar in a small bowl. Microwave until steaming, about 30 seconds. Add the radishes and let stand for 15 minutes. Drain and pat dry.
  5. Bring 6 cups water to a boil in a large pot. Turn off the heat and add the noodles. Stir and let soak for about 6 minutes, stirring halfway through. Drain and rinse with cold water. Drain again, return the noodles to the pot, and toss with 2 tsp. oil.
  6. Whisk 3 tbsp. sugar into lime juice; set aside.
  7. Cut 4 shrimp in half lengthwise, then cut each half into 1/2 inch pieces. Toss with 1/8 tsp. salt and 1/8 tsp, sugar. Arrange in a single layer on a plate. (Make sure the pieces are not touching or they will glue themselves together!) Microwave at 50 percent until the shrimp are dried and reduced in size by half, about 4-5 minutes.
  8. Heat 2 tsp. oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook until golden brown and crispy, 3-5 minutes. Transfer to large bowl.
  9. Heat 1 tsp. oil in now-empty skillet over medium heat until shimmering. Add thin-sliced scallions (white and light green parts) and garlic. Cook about one minute and transfer to the large bowl.
  10. Heat 2 tsp. oil in now-empty skillet over high heat until just smoking. Add remaining shrimp (whole). Cook on one side for 1-2 minutes, then flip the shrimp and repeat on the other side. The shrimp should be brown around the edges and opaque.
  11. Turn down the heat, push the shrimp to one side of skillet, and add the eggs to the other side. Using a heat-resistant spatula (silicone is perfect), stir the eggs gently until set, but still wet. Combine the shrimp and eggs, breaking up any large pieces, until the eggs are completely cooked, about 30-60 seconds. Transfer to the large bowl.
  12. Heat 2 tsp. oil in now-empty skillet over high heat until oil is just smoking. Add the noodles and lime juice mixture to pan and cook until liquid is absorbed. Transfer to the large bowl.
  13. Add drained radishes, scallion greens, reserved chile slices, and bean sprouts to the large bowl and toss to combine.
  14. Transfer to a platter and sprinkle with peanuts for presentation or simply serve on individual plates.
Recipe Notes

Organization is key to making this dish smoothly. Ideally, you’ll have 8 small bowls and one large bowl. You’ll also need a large pot for the noodles and a 12-inch nonstick skillet. Prepare all of the vegetables first to make the assembly process easier. You’ll need small bowls for the chile, the radishes, shrimp, garlic, eggs, and peanuts (if using).

Ginger Chile sauce - this might be hard to find - we found one from The Ginger People that is a sweet and spicy marinade/sauce. We needed something that was both soy and gluten-free. If you don't have food allergies, about any sweet and spicy marinade/sauce should work.

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Filed Under: Main Dishes Tagged With: Newsletter Recipe

Southwestern Turkey Salad

July 31, 2018 By Terry 2 Comments

This Southwestern Turkey Taco Salad is easy to prepare and can be made with an endless variety of condiments.

The original recipe for this southwestern turkey salad came from a cookbook called Today’s Turkey Favorites which we sent away for in 1990. This book was only thirty-five pages long, but it contained a number of good recipes. “Today” is always a relative term because the original recipe is now nearly thirty years old. However, with a few little additions, this recipe is better than ever!

Print Recipe
Southwestern Turkey Salad
This is a colorful way to create a turkey salad without using lettuce or tomato. It's very tasty and can be modified to be "hotter" very easily by modifying the spices or using a different salsa.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 2 zucchini
  • 1 tbsp. olive oil
  • 1 pound ground turkey
  • 1 tbsp. chili powder
  • 1 tbsp. lime juice
  • 2 tbsp. taco seasoning
  • 1 jar mild salsa We prefer mild salsa, but you could also use hotter salsas
  • 2 avocados
  • 1/2 cup shredded cheddar cheese
  • 1 4 oz. can sliced olives
  • 2 tbsp. chopped fresh cilantro or parsley
  • tortilla chips
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 2 zucchini
  • 1 tbsp. olive oil
  • 1 pound ground turkey
  • 1 tbsp. chili powder
  • 1 tbsp. lime juice
  • 2 tbsp. taco seasoning
  • 1 jar mild salsa We prefer mild salsa, but you could also use hotter salsas
  • 2 avocados
  • 1/2 cup shredded cheddar cheese
  • 1 4 oz. can sliced olives
  • 2 tbsp. chopped fresh cilantro or parsley
  • tortilla chips
Instructions
  1. Slice the zucchini 1/8" inch thick, shred the cheddar cheese, and chop the cilantro.
  2. Bring a pot containing 4 qt. water to a boil. This will be used to blanch the zucchini. If the water comes to a full boil before you're ready to blanch the zucchini, just turn the heat off and leave a lid on the pot.
  3. Heat a large skillet over medium heat. When the skillet is hot, add the olive oil. When the oil is shimmering, add the turkey and cook until turkey is barely pink. Add the chili powder, lime juice, taco seasoning and stir together well and cook until turkey is no longer pink.
  4. Add the salsa and simmer the turkey mixture for 5 minutes. While the turkey mixture is simmering, it's a good time to slice the avocado.
  5. When the turkey has about a minute to go, blanch the zucchini by putting the slices in boiling water for about a minute. Drain the zucchini and place zucchini slices in a circle on a plate.
  6. Spoon the turkey mixture on top of the zucchini, top with avocado slices and cheddar cheese. Serve with tortilla chips.
Recipe Notes

I like to get my prep work done in advance. This sometimes means I wind up with more dishes to do, but it relieves so much stress while you're in the "assembly phase". When we make this, we make individual plates, but you could make one large plate if you prefer.

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Filed Under: Main Dishes, Recipes Tagged With: Newsletter Recipe

Crock Pot Chicken Fajitas can be made gluten-free

June 3, 2017 By Terry Leave a Comment


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Crock Pot Chicken Fajitas

These chicken fajitas can be made gluten-free by making one substitution. Use corn tortillas instead of flour and voila, this yummy crock pot recipe from food.com is gluten-free. http://www.food.com/recipe/crock-pot-chicken-fajitas-308987

crock pot chicken fajitas

Course Main Dish
Cuisine Mexican

Prep Time 15 minutes
Cook Time 4-6 hours

Servings
servings


Ingredients
  • 1 1/2 lbs boneless chicken breasts cut into strips
  • 1 tbsp sweet vidalia onion cut into thin wedges and separated
  • 2 tbsp lime juice
  • 1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 green bell pepper thinly sliced (optional)
  • 6 -8 flour (or corn) tortillas warmed
  • shredded cheddar cheese optional
  • salsa optional
  • sour cream optional
  • shredded lettuce optional

Course Main Dish
Cuisine Mexican

Prep Time 15 minutes
Cook Time 4-6 hours

Servings
servings


Ingredients
  • 1 1/2 lbs boneless chicken breasts cut into strips
  • 1 tbsp sweet vidalia onion cut into thin wedges and separated
  • 2 tbsp lime juice
  • 1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 green bell pepper thinly sliced (optional)
  • 6 -8 flour (or corn) tortillas warmed
  • shredded cheddar cheese optional
  • salsa optional
  • sour cream optional
  • shredded lettuce optional

crock pot chicken fajitas


Instructions
  1. Place chicken and onions (and peppers, if using) in crockpot.

  2. Sprinkle spices over all. Add the lime juice and stir well.

  3. Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.

  4. Serve in warm tortillas with your favorite fajita toppings.


Recipe Notes

This is such an easy way to make chicken fajitas. Serve with Mexican rice and refried beans and you'll have an winning meal without a lot of hassle. Nutrition Calories: 299.8 Fat: 12.9 Saturated Fat: 3.6 Cholesterol: 72.6 Sodium: 267.4 Carbohydrates: 17.9 Fiber: 1.4 Sugar: 1.5 Sugar: 1.5 Protein: 26.5


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Filed Under: Uncategorized Tagged With: Newsletter Recipe

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