Lime Fresh Mexican Grill

 “Fresh”  “Healthy”  “Organic”  “Sustainable”
We’re sick of green-washed buzzwords you hear a lot but don’t mean much at all.

So, here’s our no-quote truth:
Our food is freakin’ good. It’s how we went from one bumpin’ burrito shop in hell-raising, health-conscious South Beach to over 19 (… and counting) along the East Coast.

Why’s our food so good?
We use the best ingredients available, that’s delivered daily and prepared on-site for all our homemade salsa, sauces and sides. Plus, we really care if you like it. We make your meal however you want it, bring it out to you and bring it back if it’s not perfect. We’re cool like that.

 

We also have vegetarian, low-carb and low-fat options. But we’ll be the first to tell you that a mound of sour cream on a low-carb wrap… still has a mound of sour cream. So keep it in check Madam Denial.

 

So, yeah. If you want delicious, freshly-prepared Mexican food with a precocious, often-offends attitude … then welcome. We like you already. 

 

Lime Fresh Mexican Grill has locations throughout South Florida, some of the locations include Coconut Creek, Downtown Miami, Fort Lauderdale, Miami Beach, West Kendall and others.  All have a casual, friendly, bright atmosphere to enjoy a great meal with family and friends.  Some of the locations have outside dining available.  Remember to ask about their catering and event planning.

 

For locations and hours visit:

LimeFresh Mexican Grill

 

 

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Jalisco-Style Red Pozole

photo by promfh

Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous. 

 

Ingredients:

Pozole Broth
	32 c (8 quarts) water
	1 sm Head garlic; halved
	1 sm Onion; halved
	2 lb Pork butt; cut in large
	1 lb Pork neck bones
	2 Chicken  wings
	Salt
	CHILE
	6 Guajillo chiles
	2 Puya chiles
	2 Chiles de arbol
	1/2 lb Plum tomato es
	1/2 Onion
	1 Clove garlic
	3/4 ts Oregano
	Salt
	ASSEMBLY
	1 cn (29-ounce) hominy; drained
	Finely shredded romaine
	Finely shredded cabbage
	16 Radishes; thinly sliced
	1 lg Onion; finely chopped
	Ground chile piquin
	Crushed oregano
	16 Toasted or fried tortillas
	8 Limes; halved

Preparation

From the LA Times. Recipes by Patricia Quintana The Times Test Kitchen modified Quintanas recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pigs feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dried corn. Guajillo and puya chiles are available in Latino markets.

Instructions:

POZOLE: Boil water in Dutch Oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

 

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in a food processorrocessor or blender. Strain to eliminate peels. Season lightly with salt.

 

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual serving bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings, without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber.

Courtesy of BigOven

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Angela's Awesome Enchiladas

Photo by ASERGEANTSWIFE

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) Flour Tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can Old El Paso Sauce Enchilada sauce
• 1 (6 ounce) can sliced black olives

Directions

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in an Open Skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish, recommend Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear or a Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

 Courtesy of MomSavedbyGrace  

 

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Black Bean & Sweet Potato Quesadillas

By: SugarPlum

If you haven’t tried them already, another staple that you must have if you are gluten-free is La Tortilla Factory Smart and Delicious Wraps, Wheat Free Gluten Free.  They are delicious tortillas made from teff and millet, two very nutritious gluten-free grains.  You can use them in recipes where you would normally use a flour tortilla.  They are perfect for making burritos, wraps and also quesadillas!  However, if you are dairy-free, the word quesadilla seems like an oxymoron.  Ironically, this recipe works great with or without cheese.  I can eat a little goat cheese now and then, so I grated a little fresh goat cheddar and it was delicious.  But if that’s not for you, no worries, you will still enjoy it.  It’s a very hearty vegetarian meal with a little spice, perfect for an early autumn day. The bulk of the preparation to this recipe goes into preparing the sweet potato filling.  Here are the ingredients you will need:

2 medium sweet potatoes or yams

1 small poblano pepper, roasted

1/2 yellow onion

3 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder, more or less to taste
1/2 tsp cayenne or to taste
1/2 tsp sea salt

3 T olive oil

Cut the sweet potatoes into 1-inch pieces.  You can leave the skins on - as long as they are organic and well-scrubbed, the skins are very nutritious.  (Plus it is also a time-saver not to peel them!)  Process in a food processor until shredded.  Put the poblano pepper under the broiler for about 10 minutes, turning until all sides start to bubble and char.  Carefully peel back the skins and set aside to cool.  Dice the onion and mince the garlic.  Heat the olive oil in a heavy skillet and saute the onion and garlic until fragrant.  Add the shredded sweet potato, the spices and salt.  When the pepper is cool enough to handle, remove the seeds and dice the pepper.  Add this to the sweet potato mixture and saute for about 10 minutes, stirring often so it doesn’t stick to the pan and adding more olive oil if necessary.

Meanwhile, prepare 1 cup black beans, either from a can or if you freeze your own slow-cooked beans, bring them to a simmer on the stovetop, then drain.  In a larger skillet, heat a tortilla on one side.  Flip it over, then spoon half of the sweet potato mixture and half of the black beans.  If you are using cheese, grate some on top of this mixture.  Add some steamed kale or chard or spinach, then fold over the top.  Continue to heat until the cheese melts, flipping it if you dare, though it is challenging to do without losing bits of sweet potato all over the stove…finally, top with fresh tomato slices or homemade salsa, and serve.  (Shown above with one of the few fruits of my first tomato plant, which finally materialized here in September due to a colder and foggier than average summer in the Bay area.) Courtesy of: Gluten Free, Dairy Free, Sugar Free Blog

Makes 2 large Quesadillas

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Mexican Casserole



Photo by Alfann02

By: Annie Ellis  "Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions."

Ingredients

1 (16 ounce) can refried beans

3/4 onion, diced

5 (10 inch) flour tortillas

1 cup salsa

2 cups shredded Cheddar or Colby Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.

2. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.  Emerilware Hard Anodized 1-Quart Non-Stick Sauce Pan with Glass Lid

3. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!

4. Bake until the cheese is melted, approximately 15 to 20 minutes. Servings: 4

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Easy Chicken Fajita Soup

By: Gweb8   "This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips."

 

Ingredients

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

1 (1.27 ounce) packet fajita seasoning

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 large onion, cut into thin strips

1 (14.5 ounce) can fire roasted diced tomatoes

1 (15 ounce) can seasoned black beans

1 (14 ounce) can chicken broth

1 dash hot sauce

salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

3. Season the soup with hot sauce, salt, and pepper to taste before serving.  Servings: 10

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