When I made the Grilled Chicken in a Lime Frost Sea Salt Brine, I also made these incredibly light twice baked sweet potatoes as well. I added a tablespoon of shredded cheese on top to entice my little one to eat them (which worked by the way!), but you certainly can leave the cheese off for a complete vegetarian side dish. These were creamy and tangy with a hint of lime and accompanied our meal perfectly! I didn't have much time so I microwaved these but if you prefer the taste of an oven baked potato better, simply place in the oven and bake at 350 degrees for about 45-60 minutes.
Twice Baked Lime Sweet Potatoes
2 Large Sweet Potatoes, skins washed
1 Lime, zest and juice
1 tsp. The Spice and Tea Exchange Lime Frost Sea Salt (or you can substitute regular sea salt)
1/2 tsp. Fresh Ground Black Pepper
1/4 c. Reduced Fat Shredded Cheddar Jack Cheese
Place potatoes on a microwave safe dish lined with paper towels and pierce the skins with a fork. Microwave the potatoes on high for 7 minutes, then turn them over for an additional 5-8 minutes until the potato is soft when pierced with a sharp knife. (Cooking time will depend on the size of the potato). Carefully cut the potato in half, lengthwise (it will be VERY hot!), scoop out the insides and add to a bowl. Save the potato skins. Next, add the lime zest and juice, salt and pepper and mash until smooth. You can use a hand masher or an electric one, which I prefer to get them extra creamy. Fill the potato skins with the mashed potato mixture and sprinkle 1 tbsp. of the cheese on top. Place in an oven safe dish or pan and bake at 425 degrees for approximately 10 minutes or until the cheese is melted. Serves 4.
Points+=3pts. per half
Enjoy!
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Amee's Savory Dish Fit and Fabulous Fridays 3/9/12
Welcome to Week 8 of Seafood Frenzy Friday where I select seafood recipes around 'foodie land' to showcase for all of you since I don't eat any fish myself. Today I have ten new recipes for you to try. Simply click on the name of the recipe underneath the picture to be taken to the author's original post.
While recently reading the March 2012 issue of Bon Appetit Magazine, I came across and article on Paul Greenberg, who is the author of the James Beard Award winning New York Times bestseller Four Fish: The Future of the Last Wild Food and a regular contributor to The New York Times Magazine, Book Review, and Opinion Page. He has also written for National Geographic Magazine, GQ, The Times(of London), Vogue, and many other publications. In the last five years he has been both a National Endowment for the Arts Literature Fellow and a W. K. Kellogg Foundation Food and Society Policy Fellow.and the upcoming The Fish Next Door. According to the article in B.A., Paul is cooking the following fish for his family, so you might want to jump on this bandwagon.
1. Line Caught New England Haddock-no longer endangered, this flaky, white-fleshed fish makes the perfect fish and chips
2. U.S. Wild Gulf Shrimp-Look particularly for those from shrimpers like Lance Nacio of Terrebone Parish, LA, who used the money from the BP oil settlement to invest in better boat technology. You can order direct from Nacio at annamarieseafood.com
3. Sockeye Salmon from Bristol Bay, Alaska-Greenberg calls this the last great wild salmon we have in this country. These filets take well to smoking or pan roasting and you can order online from wildforsalmon.com
4. Canned Anchovies-Use them as a base for rustic fish stews or puttanesca sauce
5. Farmed Oysters-He eats these on the half shell or dusted with cornmeal and fried and you can order online from fishersislandoysters.com
Enjoy!
Tidy Mom
The Foodie Physician
Cajunlicious
Rich and Sweet
A Zesty Bite
Mia's Domain
The Domestic Mama
The Wicked Noodle
Curry and Comfort
I'm warning you now, the next few recipes will have lime in them as I made them all together for dinner on the same night. :) I like to have the same flavors with my side dishes and vegetables so that it complements the main course of the meal. For those of you that follow me on Facebook, THIS is the meal I made that had everyone drooling on Tuesday night. Along with this chicken, I also made Twice Baked Lime Sweet Potatoes and Lime Roasted Zucchini and Shallots. I'll have these recipes posted for you by this weekend.
While we were in FL last week for the competition, we were fortunate enough to have two days of "free time" beforehand. And since we were in Orlando, we visited Mickey and friends at Magic Kingdom, Epcot, Chef Mickey and Downtown Disney. While shopping in the marketplace, I noticed some new selections in their cooking store. They now had an entire wall dedicated to sea salts, rices, teas, etc from The Spice and Tea Exchange Company. We don't have one of these in our area yet so I took my time and of course, lifted every lid imaginable to sniff out the new products. All the while, my brain was in overload with all of the wonderful things I could experiment with for each and every one of their product line. So, I reined myself back in and only purchased a couple of items to try out and took their card so that I can order online (which you can do here!).
I love marinating chicken (and pork) in a brine then grilling it. I normally only make this type of marinade in the summer but since it was close to 60 degrees this week, I couldn't wait! It was wonderfully light and extremely moist. The flavor of lime really shined through but if you don't have the flavored sea salt, you could also use regular sea or kosher salt.
Grilled Chicken in a Lime Frost Sea Salt Brine
4-6oz. Boneless Chicken Breasts
3/4 c. Water
2 tbsp. Granulated Sugar
2 tbsp. The Spice and Tea Exchange Lime Frost Sea Salt
1 Lime, zest and juice
Trim any visible fat from the chicken then add to a resealable plastic bag. In a small bowl, whisk together the water, sugar, salt, lime zest and juice until the sugar and salt have dissolved. Add it to the bag of chicken and seal. Refrigerate for a minimum of 4 hours then grill to the appropriate internal temperature. Serves 4.
Points+=6-7pts (7 includes all of the sugar but you discard 90% of it after marinating)
Enjoy!
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Amee's Savory Dish 3/2/12
Twice Baked Lime Sweet Potatoes
