Cilantro Lime Chicken Recipe

Cilantro Lime Chicken Recipe - It’s been raining and wet here in Southern California and I am feeling winter blues. Food is a surefire way to make me happy during wintertime and this zesty, moist, juicy and out-of-the-world cilantro lime chicken sure did. Just look at the pictures, don’t you just feel happy (and hungry!) at the very sight of the chicken?

Serves 3 | Prep Time: 5 Mins | Marinate: 15 Mins | Cook Time: 20 Mins


1 1/2s lb skin-on, deboned chicken thighs (click to learn how)
Lime wedges, for garnishing
Chopped cilantro, for garnishing


3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste


Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

Cook’s Note:

Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

Chocolate Chip Cookie Cheesecake Bars

  • 1/2 cup butter (1 stick) plus 2 tablespoons
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 100g (about 2/3 cup) semi-sweet chocolate chips or chopped chocolate
  • 4 oz cream cheese, softened
  • 3 tablespoons sugar
  • 1 egg
  • 1 tablespoon heavy cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt

  1. Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch glass pan. Cream butter and sugars together in the bowl of a stand mixer. Scrape sides of bowl, then add eggs while stirring and mix until combined. Add vanilla, soda, and salt until mixed, then add flour one cup at a time and beat after each addition. Stir in chocolate.
  2. Scrape out bowl into a medium bowl and save for cheesecake layer. Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to brown then remove from oven and cool while you make filling.
  3. Beat cream cheese in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and mix until creamed, then beat in egg. Add remaining ingredients and mix until combined.
  4. Pour filling over cooled cookie layer and crumble remaining half of dough over top. Bake for 20 - 25 minutes until the center is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving.
Source :

Slow Cooker Cream Green Chile Enchilada Soup

  • 4 cups chicken broth
  • 2 (10 oz) can green enchilada sauce
  • 1 (4 oz) can of green chilies
  • 2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2-3 chicken breasts (about 1½ pounds)
  • 1½ cup frozen corn
  • 1 (8 oz) package cream cheese, diced
  • ¾ cup instant rice
  • salt and pepper to taste
  • optional toppings: shredded cheese, avocado, sour cream, and/or chopped cilantro
  1. Add the both, enchilada sauce, green chilies, cumin, chili powder, onion powder, and garlic powder to your slow cooker. Stir to combine.
  2. Carefully add the chicken to the slow cooker. Cover and cook for 7 hours.
  3. Now and in the corn, cream cheese, and instant rice to the pot. Stir to combine. Cover and cook for 30 more minutes. You may want to give it a stir a couple of times while it cooks.
  4. Remove the chicken from the slow cooker and shred. Return chicken back to the crock pot and stir.
  5. Serve with desired toppings Serves 6-8.
Recipe adapted from Scattered Thoughts of a Crafty Mom.

Black And White Dresses

Black And White Dresses - Find black and white dress Belk who viewed flattering for the fashion conscious woman. We offer a black and white dress styles in a variety of lengths so you can find your favorite. Black and white dress we were created by top designers who know how to make a woman look better. Find black and white dresses for women who have the impact of fashion and are sure to be noticed. Enjoy style white dress and black color blocked dress ultra sophisticated and chic. If you go to a fancy party or office, you will find a black and white dress that is certainly unique and glamorous.

Here is Black And White Dresses Image gallery :

Blue Cheese and Brie Nachos With Mushrooms and Spinach

Blue Cheese and Brie Nachos With Mushrooms and Spinach

Special equipment: 13- by 9-inch pan


serves Makes one 13- by 9-inch pan, active time 10 minutes, total time 30 minutes
  • 10 ounce bag tortilla chips
  • 3 tablespoons olive oil
  • 8 ounces white mushrooms, sliced into 1/4-inch slices
  • Kosher salt and freshly ground black pepper
  • 2 cups (about 2 ounces) baby spinach, chopped
  • 10 ounces brie, sliced
  • 2 ounces blue cheese, crumbled
  • 1 small red onion, sliced thin


  1. Adjust oven rack to middle position and preheat to 375°F. Spread chips into 13- by 9-inch baking dish.
  2. Heat oil in small saucepan over medium heat until shimmering. Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook, stirring, until mushrooms are just beginning to soften, about 2 minutes; set aside. toss chopped spinach with remaining tablespoon olive oil and season with salt and pepper.
  3. Scatter spinach over chips. Lay strips of brie over spinach and chips. Scatter mushrooms, blue cheese, and onion over the top. Bake until brie is just melted, about 20 minutes. Serve immediately.

    Source :
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