Lime recipes for Judy8

I haven't tried these yet, as I said I've just been looking since the limes are starting to ripen. Let me know if you try any of them and what's your rating for them.

INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

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DIRECTIONS:
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.





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INGREDIENTS:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 skinless, boneless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons chopped green chile peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

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DIRECTIONS:
To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
Preheat oven to Grill/Broil.
Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.



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INGREDIENTS:
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

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DIRECTIONS:
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.


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INGREDIENTS:
1 (9 inch) pie crust, baked
3 eggs, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.
Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.