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Mushroom Bok Choy Soup
Soup Asian

Mushroom Bok Choy Soup

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
  3. 3 Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
  4. 4 Ladle into bowls and garnish with cilantro and green bok choy leaves.

By Christopher

Hearty Chicken and Rice Soup
Soup American

Hearty Chicken and Rice Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
  3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
  4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
  5. 5 Garnish with lime slices.

By Carrie Murphy

Watermelon Gazpacho
Soup American

Watermelon Gazpacho

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
  2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson

The Best Thai Coconut Soup
Soup Thai

The Best Thai Coconut Soup

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
  3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
  4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
  5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
  6. 6 Enjoy!

By Jessica

Quick and Easy Black Bean Soup
Soup American

Quick and Easy Black Bean Soup

4.7

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  2. 2 Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  3. 3 Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  4. 4 Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  5. 5 Stir in black pepper and cumin. Add salt to taste.
  6. 6 Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  7. 7 Serve garnished with relish, chopped green onions, and sour cream.

By John Mitzewich

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Slow Cooker Chicken Pozole Blanco
Soup Mexican

Slow Cooker Chicken Pozole Blanco

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Pat chicken dry with paper towels and season with salt and pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
  3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
  4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Greek Pork Tenderloin
Dinner Greek

Greek Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Combine lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Seal the bag and shake until well combined. Taste marinade for tartness: if too tart, add a little more oil; if not enough zing, add more lime juice. The garlic and salt flavors should also be noticeable, but not overpowering. Place tenderloins into the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
  2. 2 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Grill tenderloins on the preheated grill for 20 to 30 minutes, turning once, or to desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dave Nash

Glasser's Greek Marlin
Dinner Greek

Glasser's Greek Marlin

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1/4 cup butter with 1 teaspoon garlic in a medium pot over medium-low heat. Stir in tomatoes, basil, and lime juice. Just before mixture comes to a boil, reduce heat to low.
  3. 3 Melt remaining butter in a small pot; mix in remaining garlic.
  4. 4 Arrange swordfish in a baking pan; drizzle with garlic butter.
  5. 5 Bake fish in the preheated oven for 7 minutes. Flip fish; continue baking until fish easily flakes with a fork, about 7 more minutes.
  6. 6 Spoon tomato mixture over fish to serve. Top with pan juices.

By Jim Glasser

Loaded Greek Burgers
Dinner Greek

Loaded Greek Burgers

4.5

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
  2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
  4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
  5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
  7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
  8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Kamikaze Cocktail
Drink

Kamikaze Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.

By Allrecipes

Kamikaze Shots for a Crowd
Drink

Kamikaze Shots for a Crowd

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.

By itsnotgracie

Brown Sugar and Honey Limeade
Drink

Brown Sugar and Honey Limeade

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.

By highplainstx

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Gimlet
Drink

Gimlet

4.2

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated.
  2. 2 Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

By Dr John

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Rum and Lime Prawns
Appetizer

Rum and Lime Prawns

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

By MATT8816

Ginger and Rosemary Pork Marinade

Ginger and Rosemary Pork Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
  2. 2 To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

By Cara

Juicy Watermelon Sorbet
Dessert

Juicy Watermelon Sorbet

3.9

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
  2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H