Do you remember me telling you about the lovely Joanne Tuchman? She is the wonderful mosaic artist in California that I met through another Girl Named Timi on my Facebook Group. She is a now a loyal blog reader and I love her for that! She also leaves wonderful wicked smartass comments on my Facebook. Which I really enjoy!
1 c. low-sodium chicken broth
1 c. water
2 T. lime juice
1 c. white or jasmine rice (I prefer the jasmine)
1 tsp. grated lime zest
Bring chicken broth, water and lime juice to a boil in medium sauce pan. Stir in rice and return to boil. Lower heat and simmer, covered, until rice is tender (about 15 to 20 minutes). Fluff rice with a fork and stir in lime zest.
***For a big deal chop fresh cilantro and fluff in at the last minute.
I like to marinate chicken in Lawry's Tequila Lime and grill it when I make this salsa. It's really good on a bed of lettuce, with tomato's, avocado, and whatever else you would like on your salad.
Roasted corn? Black olives? Red onion?
I have also grilled halibut with Lawry's season salt and served with the Black Bean and Mango Salsa. Joann's rice recipe would be a great addition to this.
Maybe rolled up in a tortilla with a little cheddar and jack cheese melted on top.
I have also substituted peaches for mangos and it's just as fabulous.
OH MY GOD!
I'm making all these tonight for dinner!
This is a recipe that my mom Bev made many years ago and I loved it!
I make it at least once or twice a year when strawberries and raspberries are in season. You can also use frozen.
Strawberry Chiffon Squares
Whipped Topping or Cream
Stir in Nilla Wafer crumbs.
Pat firmly on bottom of 9x11” baking pan.
In large bowl dissolve Jell-o in boiling water. Stir in condensed milk and berries.
Fold in marshmallows and whipped cream.
Pour into prepared pan.
Chill 2 hours or until set.