Lime Bars

Recipe courtesy of All Recipes

Ingredients:

crust:

2 cups flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup butter

filling:

4 eggs

1/3 cup fresh lime juice

1/4 cup flour

2 cups sugar

1/2 cup baking powder

glaze:

1 cup powdered sugar

2 Tablespoons lime juice

1 teaspoon lime zest

DSC01538Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.  MIx together flour, 1/2 cup powdered sugar and salt in a mixing bowl.  Cut in the butter and blend together until dough is crumbly.  Press into the baking sheet and bake 10 minutes.

DSC01539Blend together ingredients for the filling: eggs, flour, sugar,  lime juice and baking powder.

DSC01540Pour filling onto baked crust.  Place back in the oven and bake 25 minutes.  Cool

In a small bowl mix together glaze: powdered sugar, lime juice and zest.  If the glaze is too thick, add a couple of drops of water.

DSC01541Spread glaze over the cooled bars.  Cut into squares and serve.

Directions:

Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.

Mix 2 cups flour, powdered sugar and salt in a bowl.  Cut in butter and blend with a pastry cutter or food processor until dough is crumbly.  Pat dough into the baking sheet.  Place in the oven to bake 10 minutes.

Mix together ingredients for filling: eggs, lime juice, flour, sugar and baking powder.  Pour on to baked crust.  Bake in the oven 25 minutes.  Remove and cool completely.

Mix together glaze: powdered sugar, lime juice and zest.  If it is too stiff, add a few drops of water.  Spread onto cooled lime bars.  Cut into squares and serve.

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Grilled Corn and Tomatillo Salsa

We had some delicious grilled summer corn left over.  This week we made a corn and tomatillo salsa, served it with taco salad one night and on top of grilled pork chops for another meal.  It is easy, fresh and yummy!

DSC01526Ingredients:

2 ears of corn, grilled and cut off the cob (about 2 cups)

4 tomatillos, halved

1 tomato, chopped

3 mini bell peppers

1 fresh lime, juiced

2 teaspoons chopped jalapeno

3/4 cup Cotija cheese, crumbled

2 teaspoons fresh cilanto, chopped

1/2 teaspoon salt

1/2 teaspoon Ancho chili powderDSC01527Spray some non-stick spray on an indoor grill pan.  Add the tomatillos face down on medium-high heat.  This can also be done on an outdoor grill.

DSC01529Grill both sides until grill marks appear.  Remove from grill and allow to cool.

DSC01530Place corn in a large bowl. Chop the tomato, peppers and cilantro and add to the bowl.

DSC01531Juice the lime and stir into the vegetables.

DSC01532Chop the cooled tomatillos and add to the salsa.

DSC01533Stir in the jalapenos, Cotija cheese, salt and chili powder.

*Note: Cotija cheese is a Mexican cheese.  It is a little salty, similar to feta.

DSC01534

Directions:

Grill tomatillos on a grill pan until grill marks appear.  Remove and allow to cool.

Place corn in a large bowl.  Chop tomatoes, peppers and cilanto; add to the corn.  Juice the lime and stir into salsa.  Chop cooled tomatillos and add to the salsa along with Cotija cheese, jalapenos, salt and Ancho chili powder.